Probiotic yoghurt is a popular functional food product around the world. Delivering an
appropriate number of viable probiotic bacteria is critical in determining the health-improving …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

Worldwide popularity of PROBIOTIC-microorganisms and their products on the products
and, and their general weak VIABILITY in food products (especially fermented types) as well …

It is a practice to add microalgae into plain and probiotic fermented milks in order to promote
the functionality of these products via their direct health effects as well as the enhancing …

Background Increased popularity of vegetarianism, lactose intolerance, and the high
cholesterol content in dairy products, are all factors that have recently increased the demand …

Paraprobiotics are inactivated probiotics that exert various health and technological benefits
making them suitable for production of functional yogurt. In the present study, probiotic …

The effect of refrigerated storage temperature was studied at 2, 5 and 8° C on the viability of
probiotics in ABY (Lactobacillus acidophilus, Bifidobacterium lactis BB‐12 and yogurt …

The importance of probiotics and their live delivery in the gastrointestinal tract has gained
much importance in the recent past. Many reports have indicated that there is poor viability …

Nowadays, fermented milk products such as yogurt, kefir, buttermilk, and acidophilus milk
are gaining increasing attention. Fermented milks containing probiotics could be used to …

Nowadays, the demand for functional foods containing probiotic bacteria is growing rapidly
due to increased public awareness about the health benefits of probiotics in maintaining the …