Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
...biological properties of yoghurt. Sahiwal, Holstein Friesian milk procured from Dairy Animal Training and Research Center, B-block University of Veterinary and Animal Sciences, Pattoki and Nili Ravi buffalo milk procured from Nili Ravi buffalo Research Institute (BRI), Pattoki. All other ingredients purchased from Sigma Aldrich Germany through local suppliers. Milk was standardized to 15% total solids with 3.5% fat. Skim Milk Powder (SMP) was used for the stan...
Evy Rossi1*, Fajar Restuhadi1, Raswen Efendi1, Yusmarini1, Rahmayuni1, Emma Riftyan1, Bisma Panca Winata2, Yolanda Ashara2, Usman Pato1
... the practicality of the yoghurt-making process. This research aimed to determine how many cycles the back-sloping fermentation using microencapsulated yogurt (MY) starter was applied and evaluate the quality of yogurt in each back-sloping fermentation cycle. The lactic acid bacteria contained in MY starter were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus in a 1:1 ratio. The research results showed that yogurt made from ultra-high tempera...
Muhammad Ali Raza1*, Aneela Zameer Durrani2, Bilques Bano3, Muhammad Muddassir Ali4, Nazia Rubab5, Syed Tasadak Mehdi6, Muhammad Wasim Iqbal7, Kumay Hassan Akhtar8, Aqeel Raza9, Ujala Fatima Shan10, Muhammad Aftab11
...tetracycline is 3%. In a yoghurt sample, the highest penicillin was found as 13.95 µg/Kg, the lowest penicillin was detected as 7.07 µg/Kg, the highest oxytetracycline was observed as 306.73 µg/Kg, the lowest oxytetracycline was figured out as 197.77 µg/Kg. The result is statistically significant and against the Null Hypothesis. It shows that significant difference has been estimated among all of the positive samples of yogurt. We found...
