Qualitative Comparison of Yoghurt
Prepared from Conventional and Probiotic Culture
Fermented dairy products have been recognized for their beneficial effects on human health. The addition of starter culture into the food improves digestion and also promotes food safety. Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefits of yoghurt depend upon the presence of beneficial viable bacterial culture in adequate number. I…
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Produktdetails
- ISBN: 978-3-659-67341-2
- EAN: 9783659673412
- Produktnummer: 37365049
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2018
- Seitenangabe: 80 S.
- Masse: H22.0 cm x B15.0 cm x D0.5 cm 137 g
- Abbildungen: Paperback
- Gewicht: 137
Über den Autor
Muhammad Ali - Degree of Master of Philosophy in Dairy Technology,University of Veterinary and Animal Sciences, Lahore.
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