Shanza Mukhtar

Bacterial activity and nutritive value of fruit yogurt

Effect of starter culture on bacterial activity and nutritive value of fruit yogurt

• Broschiertes Buch

Produktbeschreibung

Yogurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, fruit yogurts are the milk products that are fermented by special cultures of lacto-bacteria. The consistency of fruit yogurts are jelly like and containing different types of fruits as additives and flavor. Four samples, in three replicates of fruit yogurt and fruit curd was prpared. The strwaberries were used to made fruit yogurt and curd. The purpose of the study was to examine the nutritional quality by proximate analysis and find out microbiological status by total bacterial and plate count of fruit yogurt and fruit curd. The variation in nutritive value and microbiological load among fresh and stored fruit yogurt were also evaluated. The resulting data had been subjected to analysis of variance.Significant results will be subjected and compared in this book.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 160
• Englisch
• Abmessung: 220mm x 150mm
• ISBN-13: 9783659360244
• ISBN-10: 3659360244
• Artikelnr.: 37531940

Autorenporträt

In 2010 completed the degree of B.Sc. (Hons.) Food and Nutrition from(UAF) Pakistan.In 2010 Worked as Nutritionist tarinee in Allied hospital (PMC) Faisalabad. Pakistan. In 2012 completed the degree of M.Sc. (Hons.) in Food and Nutrition from University of Agriculture Faisalabad (UAF) Pakistan.Shanza Mukhtar