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Development of vegetarian yoghurt and its nutritional impact


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

Now a days, yoghurt is gaining more popularity in developed countries. It is a fermented milk product obtained by lactic acid fermentation bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus. For the study, the entire experiments were carried out in two phases. In phase – I, milk was standardized and prepared of yoghurt. In phase – II, to study the impact of feeding vegetarian yoghurt in rats were feeding and slaughtering for studies of internal organs and for bio-chemical analysis. The overall physico-chemical quality of vegetable yoghurts were better than the normal yoghurt. The levels of cholesterol and sugar decreased in the blood and gain in the weight increased when vegetable yoghurts were fed to the rats, without anti effects on the internal parts of the body.

Product Specifications
SKU :COC36463
AuthorPrabhat Ranjan Patel and Jai Singh
Number of Pages296
Publishing Year7/19/2012
Edition1 st
Book TypeBiology, life sciences
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-31 00:00:00
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