Shaista Naz* and Noor Paio Khan
..., milk products (such as yogurt, butter and butter oil), other products (like farm yard manure and dung cakes) and animals which included calves, goats and sheep mainly. The major share of livestock income was accrued from the animal’s sale followed by milk and milk products, respectively. The domestically consumed livestock products comprised of milk, milk products and other products. Milk was the major domestically consumed livestock product followed b...
Asma Chaudhary1, Qurat-ul-Ain Ahmad1, Afia Muhammad Akram1, Mehwish Iqtedar2 and Javed Iqbal Qazi3,*
...bacterium from home-made yogurt, Sphingomonas sp. AsCh-P3 on growth, survival and biochemical constituents of Labeo rohita fingerlings challenged with well-renowned fish pathogenic bacterium Vibrio anguillarum. Positive control-C2 as well as experimental groups was challenged with V. anguillarum intraperitoneally. Probiotic treated feed with antibacterial potential against V. anguillarum was administered to experimental fishe...
Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2
...e an ideal synbiotic for yogurt. By combining the synergistic effects of prebiotics and probiotics, synbiotic yogurts have the potential to be functional foods. This study was carried out to investigate the influence of synbiotics from the inulin of mangrove apple and Lactobacillus plantarum in the characteristics of goat milk. This study used a Completely Randomized Design (CRD) with five treatments and four replications, w...
Sayed H. Al Habty1, Dina N.Ali2*
...s a bio preservative for yogurt. 150 dairy product samples from yogurt, ice cream and Damietta cheese (50 for each) were collected from Assiut city, Egypt. Antimicrobial susceptibility against antibiotics commonly utilized in human and animals was tried using the disc diffusion method; PCR was applied on (MDR) S. aureus isolates for discovering of blaz, mecA and VanA genes. 38% of yogurt s...
Mati Ullah1*, Muhammad Rizwan2, Ali Raza3, Xianlin Zhao4, Yanling Sun4, Sarah Gul5, Muhammad Ihtesham Waheed6, Muhammad Nadeem Khan7, Alvina Gul8, Sami Ullah Jan9* and Chao Huang4*
...solated from traditional yogurt samples using the next-generation sequencing approach. The GC contents of the characterized strains were in the range of 46.03 to 46.52% while the protein-coding sequences (CDS) were in the range of 2544 to 2888. The pan-genome analysis of the three strains identified a total of 5449 genes with 377 as core genes. The functional characterization by subsystem category distribution analysis revealed “Carbohydrates” is t...
Razia Sultana1, Shinawar Waseem Ali1*, Ghulam Murtaza2 and Shahid Mahmood2
...s consumers. For decades yogurt has been prepared traditionally by the method of back-slopping. Recently, it is also prepared commercially by using bacteria in different combinations. In this study, we aimed to detect and identify bacteria present in locally processed yogurt using the advanced next-generation sequencing (NGS) method. Yogurt samples were collected from open-air shops locate...
Jacob Situmeang1, Lovita Adriani1*, Deny Saefulhadjar1, Safri Ishmayana2
...ustify;">As a probiotic, yogurt has protease and lipase enzyme activity, which can increase digestive tract enzymes in laying hens. In this study, it is hoped that probiotics can increase protein levels and reduce lipid and cholesterol levels in chicken egg yolks. This study aims to determine the activity of the protease and lipase enzymes from yogurt and the effect and level of use of probiotic powder, which can increase pr...
Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
...e standardization of the yogurt. Milk was pasteurized at 82oC for 5 minutes and cool down to 43oC and at this temperature starter culture was added. Yogurt batch incubated at 43oC for 3 to 3.5 h. During this period pH was monitored regularly and as the pH drops to 4.6, the batch was shifted to blast chilling at 1-2oC and then stored at 4oC. Sensory evaluation of all yogurt samples was carr...
Evy Rossi1*, Fajar Restuhadi1, Raswen Efendi1, Yusmarini1, Rahmayuni1, Emma Riftyan1, Bisma Panca Winata2, Yolanda Ashara2, Usman Pato1
...lar in Indonesia. Making yogurt requires a starter culture, which can be found in liquid or powder form in microencapsulated form. This powdered yogurt starter will be applied using back-sloping fermentation for 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 appli...
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
... the positive samples of yogurt. We found the commonly used antibiotics (Penicillin and oxytetracycline) in routine food i.e., in yoghurt samples collected from open market of Lahore, District of Punjab Province, Pakistan.
Novelty Statement | The detection of antibiotics (ABs) residues of penicillin and oxytetracycline in yoghurt through HPLC have been detected for the first time in Lahore, Punjab, Pakistan as a research st...
