Hdl Handle:
http://hdl.handle.net/10149/95243
Title:
Quality comparison of probiotic and natural yogurt
Authors:
Hussain, I. (Istikhar); Rahman, A. (Attiq-ur); Atkinson, N. (Nigel)
Affiliation:
University of Teesside. School of Science and Technology.
Citation:
Hussain, I., Rahman, A. and Atkinson, N. (2009) 'Quality comparison of probiotic and natural yogurt', Pakistan Journal of Nutrition, 8 (1), pp.9-12.
Publisher:
Asian Network for Scientific Information
Journal:
Pakistan Journal of Nutrition
Issue Date:
2009
URI:
http://hdl.handle.net/10149/95243
Additional Links:
http://www.pjbs.org/pjnonline/8(1).htm
Abstract:
The study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical, microbiological and organoleptic properties. Physico-chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.
Type:
Article
Language:
en
Keywords:
probiotic yogurt; natural yoghurt; quality; physico-chemical analysis; organoleptic; Microbiological analysis
ISSN:
1680 - 5194
Rights:
If journal is published under a CC licence, copy of article can be stored in a repository. If no CC licence visible, link to article on journal website or request permission to archive a copy to the repository. For full details see https://www.oaklist.qut.edu.au/ [Accessed 30/03/2010]
Citation Count:
0 [Web of Science and Scopus, 30/03/2010]

Full metadata record

DC FieldValue Language
dc.contributor.authorHussain, I. (Istikhar)en
dc.contributor.authorRahman, A. (Attiq-ur)en
dc.contributor.authorAtkinson, N. (Nigel)en
dc.date.accessioned2010-03-30T11:29:59Z-
dc.date.available2010-03-30T11:29:59Z-
dc.date.issued2009-
dc.identifier.citationPakistan Journal of Nutrition; 8 (1): 9-12en
dc.identifier.issn1680 - 5194-
dc.identifier.urihttp://hdl.handle.net/10149/95243-
dc.description.abstractThe study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical, microbiological and organoleptic properties. Physico-chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.en
dc.language.isoenen
dc.publisherAsian Network for Scientific Informationen
dc.relation.urlhttp://www.pjbs.org/pjnonline/8(1).htmen
dc.rightsIf journal is published under a CC licence, copy of article can be stored in a repository. If no CC licence visible, link to article on journal website or request permission to archive a copy to the repository. For full details see https://www.oaklist.qut.edu.au/ [Accessed 30/03/2010]en
dc.subjectprobiotic yogurten
dc.subjectnatural yoghurten
dc.subjectqualityen
dc.subjectphysico-chemical analysisen
dc.subjectorganolepticen
dc.subjectMicrobiological analysisen
dc.titleQuality comparison of probiotic and natural yogurten
dc.typeArticleen
dc.contributor.departmentUniversity of Teesside. School of Science and Technology.en
dc.identifier.journalPakistan Journal of Nutritionen
ref.citationcount0 [Web of Science and Scopus, 30/03/2010]en
or.citation.harvardHussain, I., Rahman, A. and Atkinson, N. (2009) 'Quality comparison of probiotic and natural yogurt', Pakistan Journal of Nutrition, 8 (1), pp.9-12.-
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