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Development of vegetarian yoghurt and its nutritional impact



Год выпуска: 2012
Автор: Prabhat Ranjan Patel and Jai Singh
Издательство: LAP Lambert Academic Publishing
Страниц: 296
ISBN: 9783659187407
Описание
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.


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Рамзия, 21.02
Здравствуйте Марина!!!. Огромное вам спасибо за помощь дипломную защитила сегодня на отлично