Advances in dairy Research
Open Access

Jolethia O Jones

Publications

• Research Article
  Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage
  Author(s): Binod P Gupta, Aftab Siddique, Jolethia O Jones and Young W Park Binod P Gupta, Aftab Siddique, Jolethia O Jones and Young W Park
  
  Yogurt is a popular cultured dairy product in many countries, while few studies have been reported on cholesterol concentration and lipolytic property of goat milk yogurt. The purposes of this study were to quantify cholesterol contents of commercial bovine and caprine milk yogurts produced in the US, and compare differences in lipolysis between the two species products during 0, 2 and 4 weeks storage at 4oC. Three batches each of commercial cow milk yogurt (CCY) and commercial goat milk yogurt (CGY) were purchased from local retail stores. All experimental yogurt samples were subjected to analyses of cholesterol, basic nutrients, pH and acid degree value (ADV) using AOAC procedures. Cholesterol content was quantified by GC-17A (Shimadzu Scientific, Inc., Columbia, MD) equipped with a fused silica capillary column (HP-5, 30 m � 0.32 mm inner diameter � 0.25 ?m thickness) and FID detector.. View More»
  DOI: 10.4172/2329-888X.1000155

  Abstract PDF

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