Stability of Encapsulated Lactic Acid Bacteria in Yoghurt

Stability of Encapsulated Lactic Acid Bacteria in Yoghurt

Author: Afzaal Muhammad, Aamir Muhammad, Zahoor Tahir
ISBN: 9783659786631
Pages: 88
Format: 15 Χ 23
Binding: Paperback
Pub. Year: 2015


Probiotic are ingredients mostly fermented and selected that permit precise changes, both in the properties and action in the gastrointestinal tract (GIT). Yoghurt with the living probiotic bacteria can help in the digestion of lactose in the intestine. Probiotic health benefits that include antibiotic therapy, improve symptoms of lactose intolerance, provide resistant against cancer, healthy substitute of good bacteria in the intestinal tract, reduce incidence of diarrhea in humans and help in lowering cholesterol. Encapsulation is an important technology for enhancing the survival of the probiotic microorganism in the different dairy and non dairy products.The yoghurt prepared with encapsulated bacteria has showed positive effects on the physico-chemical characteristics, microbial count and acceptability to the consumers.