Results 81 to 90 of about 21,159 (267)
Goat’s milk-derived bioactive components - a review
Mljekarstvo, 2018 A well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk.
Agata Biadała, Piotr Konieczny
doaj +3 more sources
Development and future perspectives for Bulgarian raw milk production towards EU quality standards [PDF]
Over the last 8 years, the transformation process with structural changes and the worsening of production technology in the Bulgarian dairy sector has led to a dramatic reduction of milk quality in Bulgaria.
Adler, Jens, Panayotova, Milena
core
Comparison of properties of plant-based milk and cow’s milk
Consumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-
Shemet, Vasylyna +3 more
core +1 more source
Food Chemistry International, EarlyView.Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal +4 more
wiley +1 more source
Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture
Mljekarstvo, 2005 In this paper, changes in composition and contents of each fatty acid during fermentation with ABT-2 culture were examined. The objective of this study was to determinate the increase of short (SCFA) and medium (MCFA) chain fatty acids in goat's and cow ...
Vedran Slačanac +4 more
doaj
Lactic Microbiota and Metabolites in Raw Cow’s Milk: Implications for Consumer Health
This study explores the microbiota and metabolite profile of raw cow’s milk, analyzing the correlation between them and their potential impact on consumer health, focusing on factors like cow’s feeding regimen (conventional vs.
Hernández, Marta +8 more
core +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
CONSUMPTION OF NON-COW’S MILK BEVERAGES AND HEIGHT IN CHILDHOOD
, 2017 Background: Non-cow’s milk beverages among children are increasingly being consumed due to perceived health benefits. However, non-cow’s milk contains less protein and fat than cow’s milk and may not have the same effect on height.
Morency, Marie-Elssa Anna
core +2 more sources
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality.
Firman Jaya +2 more
doaj
Most children who are allergic to cow’s milk tolerate yogurt
Journal of International Medical Research, 2018 Objective Cow’s milk allergy is the most common food allergy in childhood. Changes occur in the protein structure of milk during yogurt fermentation. This study aimed to determine whether children who are diagnosed with a cow’s milk allergy can tolerate ...
Ercan Küçükosmanoğlu +4 more
doaj +1 more source