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The book explores the health benefits of fermented dairy products, particularly yoghurt, which is made through the bacterial fermentation of milk. It highlights yoghurt's nutritional advantages, such as being rich in calcium, protein, and B vitamins, and its digestibility for lactose-intolerant individuals. The fermentation process relies on specific bacterial cultures, such as Streptococcus thermophilus and Lactobacillus bulgaricus, which enhance lactose metabolism, improve protein bioavailability, and contribute to the development of flavor compounds.
Nákup knihy
Qualitative Comparison of Yoghurt, Muhammad Ali
- Jazyk
- Rok vydání
- 2018
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Doručení
Platební metody
Navrhnout úpravu
- Titul
- Qualitative Comparison of Yoghurt
- Podtitul
- Prepared from Conventional and Probiotic Culture
- Jazyk
- anglicky
- Autoři
- Muhammad Ali
- Vydavatel
- LAP LAMBERT Academic Publishing
- Vydavatel
- 2018
- Vazba
- měkká
- Počet stran
- 80
- ISBN13
- 9783659673412
- Kategorie
- Podnikání a ekonomie
- Anotace
- The book explores the health benefits of fermented dairy products, particularly yoghurt, which is made through the bacterial fermentation of milk. It highlights yoghurt's nutritional advantages, such as being rich in calcium, protein, and B vitamins, and its digestibility for lactose-intolerant individuals. The fermentation process relies on specific bacterial cultures, such as Streptococcus thermophilus and Lactobacillus bulgaricus, which enhance lactose metabolism, improve protein bioavailability, and contribute to the development of flavor compounds.