Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of
5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study …

Yoghurt is consumed worldwide for its nutritional and health benefits. The research was
conducted to prepare fruit yoghurt with different level of fruit juice (5%, 10% and 15%) of …

Curd samples were collected from five popular brands ie Bogura, Bonoful, Arong, Muslim
and Grameen Soktee+ and coded as Bg, Bo, A, M and G, respectively. Then the …

In recent years, yogurt has become prevalent in diary fermented food in the market. The
trend of yogurt consumption is gradually increasing with customer consciousness on a diet …

Yoghurt or dahi is consumed worldwide for its nutritional and health benefits. The research
was conducted to prepare yoghurt incorporating different fruit juices and also to evaluate …

Background: Curd is an important fermented food which is generally consumed by the
community people in large scale and becomes a functional upon incorporating probiotics …

Yoghurt drink was prepared from different proportions of yoghurt and pineapple pulp viz.
100: 0 (T0), 97: 3 (T1), 94: 6 (T2), 91: 9 (T3) with sugar and water level maintained at 10%(by …

Dahi is the traditional fermented milk product indigenous to Nepal having its history dating
back to ancient times. The preparation method is unique with steps like saans marne, naato …

A curd with enhanced antioxidants was developed adding nanoencapsulated Beetroot Peel
Extract Powder (BPEM)@ 1.0% w/v of milk. Beetroot peel extract‐based powder was …