Physico-chemical, sensory and microbiological characteristics of plain yoghurt from
bambara groundnut and soybean milks were studied. Milks were prepared from bambara …

Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by
fermentation using starter cultures. The results obtained show that the pH of the various …

The term 'fermentation'refers to the catalytic transformation of organic substances by
microbial enzymes. With reference to fermentation, homofermentative and …

Yogurt is among the most common dairy products consumed around the world. Although it
has many desirable properties, the product is still susceptible to deterioration during …

In this study, the possibility of producing yoghurt from both plant and animal sources was
explored. Hence, a comparative study was carried out on the yoghurt samples that were …

Conventional yogurt production uses mechanical stirring and mil fermentation. Several
factors that affect the quality of yogurt include raw materials and fermentation technology …

In recent times, interests have been generated globally in the use of plant derived natural
enhancers in the food industries due to their acceptability, palatability and minimal side …

This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt
and determine the nutritional compositions and sensorial properties. The standardized and …

A method based on high-performance liquid chromatography with a UV detector (HPLC-UV)
was developed for the simultaneous determination of sorbic acid, benzoic acid, and …

Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain
dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp …