alexa Yogurt as probiotic carrier food


Research & Reviews: Journal of Food and Dairy Technology

Author(s): Analie LourensHattingh, Bennie C Viljoen

Abstract Share this page

This paper reviews the history of the development of probiotics and the effect on the human gastrointestinal microecology. Furthermore, the application of probiotics to yogurt, commonly referred to as bio-yogurt and the effectiveness of yogurt as probiotic carrier food are also discussed. The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products. The production of bio-yogurt, survival of probiotic species in yogurt during retail storage, technical considerations for incorporating probiotic microorganisms into yogurt, starter culture technology and enumeration of the probiotic organisms are also reviewed.

  • To read the full article Visit
  • Subscription
This article was published in International Dairy Journal and referenced in Research & Reviews: Journal of Food and Dairy Technology

Relevant Expert PPTs

Relevant Speaker PPTs

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version