- Yogurt, which is made
from milk, is species specific for mammals----not birds! The
lactobacillus in yogurt (which is probably harvested from the stomach of
a cow and is species specific to mammals) will not thrive and multiply
in the avian gut.
- The term "Probiotic"
has been given many meanings, but it now generally recognized as a
fermented dairy product containing live lactic acid bacteria that have
been specially selected to provide specific health benefits.
- Frozen yogurt is a
low acid product, The frozen yogurt environment is not optimum for
survival of bacteria. The freezing process of the mix may cause a loss
of ¹/2 to 1 log cycle in viable counts (2,4).
- Yogurt will be
manufactured using two different varieties of probiotic cultures.
Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria
may be added to yogurt as probiotic cultures. Probiotic cultures benefit
human health by improving lactose digestion, gastrointestinal function,
and stimulating the immune system.
technology of probiotic encapsulation can be divided in two parts: 1,
microencapsulation of probiotics in the encapsulation solutions and 2,
drying of encapsulation solution in order to achieve encapsulated cell
typing technique applicable to probiotic LAB include plasmid profiling,
restriction enzyme analysis (REA), pulse-field gel electrophoresis (PFGE),
randomly amplified polymorphic DNA (RAPD), and ribotyping.
Streptococcus thermophilus is one of the most important bacteria used in
dairy industry (in the manufacture of yogurt, together Lactobacillus
bulgaricus and some cheese products). These species are included in the
GRAS group (Generally Recognized As Safe).
Streptococcus thermophilus are generally used for the fermentation of
milk but as well as for its role as probiotic, alleviating symptoms of
lactose intolerance or other gastrointestinal disorders and for its
were used alone while in others they were used as adjunctive agents in
the classical treatment of H. pylori infection.
containing rat-chew was mixed with plain yoghurt or probiotic yoghurt
prepared with Bifidobacterium bifidum DSM20456, and was fed to male
albino rats up to 45 days for assessing the impact of probiotic yoghurt
on faecal counts of coliforms, body weight gain, and serum cholesterol
- The probiotic market,
especially dairy products such as yogurts and fermented milks, has
experienced rapid growth in Europe. The most active area within the
functional foods market in Europe has been probiotic dairy products, in
particular, probiotic yogurts and milks.
- Scientists say there
should be one million to one billion active cultures per gram to be
probiotic. The market, which is made up of cultured fluid, non-drinkable
yogurt and non-pourable cultured dairy, was estimated at just under
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