Development of vegetarian yoghurt and its nutritional impact - Patel, Prabhat Ranjan;Singh, Jai
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Now a days, yoghurt is gaining more popularity in developed countries. It is a fermented milk product obtained by lactic acid fermentation bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus. For the study, the entire experiments were carried out in two phases. In phase I, milk was standardized and prepared of yoghurt. In phase II, to study the impact of feeding vegetarian yoghurt in rats were feeding and slaughtering for studies of internal organs and for bio-chemical analysis. The overall physico-chemical quality of vegetable yoghurts were…mehr

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Produktbeschreibung
Now a days, yoghurt is gaining more popularity in developed countries. It is a fermented milk product obtained by lactic acid fermentation bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus. For the study, the entire experiments were carried out in two phases. In phase I, milk was standardized and prepared of yoghurt. In phase II, to study the impact of feeding vegetarian yoghurt in rats were feeding and slaughtering for studies of internal organs and for bio-chemical analysis. The overall physico-chemical quality of vegetable yoghurts were better than the normal yoghurt. The levels of cholesterol and sugar decreased in the blood and gain in the weight increased when vegetable yoghurts were fed to the rats, without anti effects on the internal parts of the body.
Autorenporträt
Prabhat Ranjan Patel is Ph.D. and M.Sc. in Animal Husbandry & Dairying (Dairy Technology) from Banaras Hindu University, Varanasi, INDIA. He has already published more than dozen research papers in international, national journals and conference. He is life member of various professional societies like, IDF, AFSTI, IDA, PAI & DTSI.