The ability of supplementing Bifidobacterium yoghurt with oils of herbs (Tolue or Anissed or Peppermint or Caraway oil) was investigated. Acceptable concentrations were 0.4, 0.2, 0.05 and 0.05% (v/v), respectively. Clear increases in acetaldehyde content, -galactosidase activity and total organic acids were detected. On the other hand, the supplementation gives an additional benefits for yoghurt, not only therapeutic and caraminative effects but also enhancing of Bifidobacterium in milk. Sensory evaluation showed that fresh or stored bio-yoghurt containing Tolue or Anissed oils were acceptable followed by Peppermint and Caraway against plain bioyoghurt.
Commercial (imported) emulsifying salts can be successfully replaced in processed cheese manufacture on large scale with other permitted cheaper, available and edible salts such as sodium citrate (the main salt) in addition to mono and di-sodium phosphate, citric acid, self 363 and CMC were used with different percentages to enhance the texture properties of the final product. The effect of the emulsifying salt mixtures on rheological characteristics (penetration and maximum deformation force) and organoleptic properties were determined.The blend (5) which contained Cheddar cheese (78.53%), sodium citrate (1.97%), di-sodium phosphate (0.28%), citric acid (0.1%) and Self 363 (0.14%) gained highest score compared with other blends.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.