Gelatin is a transparent substance, having no color, flavor, easily
breakable and almost having no taste. It is consequent from animal
bones and skin. Gelatin is categorized as foodstuff and it is
produced by the irreversible hydrolysis of collagen. Mostly it is
imported from the foreign countries, where the gelatin is extracted
from pigs and other unlawful raw material, which is strongly
forbidden to consume, according to Islamic code of conduct. More
often yoghurt is produced by the controlled fermentation of milk by
using two species of bacteria (Lactobacillus sp. and Streptococcus
sp.). Gelatin can be used as a stabilizer in yoghurt. The present
study was designed with objectives to optimize the conditions for
gelatin extraction from bones of cow and buffalo and to compare the
activity of extracted gelatin with commercial gelatin in yoghurt as
stabilizing agent.
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