Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage.

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage.

Effect of TMR Briquettes on Milk Production, Nutrient Digestibility, and Manure Excretions of Dairy Cows in the Dry Zone of Sri Lanka.

We showed previously that TMR briquettes made with a variety of forages and industrial by-products had higher crude protein and energy concentrations than the conventional diet including fresh-cut Guinea grass and commercial cattle pellet (CTL). The study objective was to determine to what extent the nutritional advantages of TMR briquettes would be translated into the milk production of dairy cows in the dry zone of Sri Lanka. Nine Jersey × Sahiwal cows were assigned to CTL or two TMR briquettes in a 3 × 3 Latin square design with three periods each including 14 d for production measurement and 7 d for total faeces and urine collection.

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves ( L.) powder.

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e.