Results 1 to 10 of about 130 (70)

Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk

Foods, 2021
Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to
Sheng-Yao Wang, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen   +5 more
doaj   +1 more source

Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

Revista Española de Nutrición Humana y Dietética, 2020
Introduction: The aim of the study is to present fermented milk products intake and related factors by Turkish and Polish students of dietetics. Material and methods: Dietetics students of both Medical University of Silesia in Katowice (SUM), Poland and ...
Magdalena Skowrońska, Gulsah Kaner, Beata Całyniuk, Marek Kardas, Michał Skrzypek, Elżbieta Grochowska-Niedworok   +5 more
doaj   +1 more source

Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations

Bulletin of the National Research Centre, 2022
Background The commercial cultured milk drinks contain either single or mixed probiotic species and supply in different serving sizes. It is known that different combinations of probiotics might provide the various products’ quality in terms of ...
Yun Khoon Liew, Kyan Aung, Li Li Chan, Sandhya Baskaran, Siew Thong Mak   +4 more
doaj   +1 more source

Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

CyTA - Journal of Food, 2023
Incorporation of the baobab fruit pulp in innovative formulations remains limited, despite its abundance of various nutrients and bioactive components.
Angela Wanjiku Mwangi, Catherine Nkirote Kunyanga, Cecilia Moraa Onyango   +2 more
doaj   +1 more source

Quality attributes of set yogurt made from lactoperoxidase system activated cow’s milk

Heliyon, 2023
The study aimed to assess the quality attributes of set yoghurt made from cow's milk preserved by lactoperoxidase system (LPs). Fresh cow's milk was collected from Datto milk collection center and samples were grouped to control and LPs activated.
Kedir Awol Assen, Mestawet Taye Asfaw, Binyam Kassa Engidasew   +2 more
doaj   +1 more source

MULTIVARIATE STATISTICAL ANALYSIS OF CONSUMERS’ PREFERENCE AT THE RUSSIAN MARKET OF CULTURED MILK PRODUCT

Статистика и экономика, 2016
Methodological and methodical basis of the developed methods of the multivariate statistical analysis of consumers’ preferences at the Russian market of cultured milk products is considered.
Lyubov V. Ruchinskaya
doaj   +1 more source

The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Food Science of Animal Resources, 2021
Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk.
Young Woo Park
doaj   +1 more source

DETECTION OF Escherichia coli IN DAIRY AND MILK-RELATED PRODUCTS USING DIRECT PLATING AND THE 3-STAGE METHOD [PDF]

Journal of Food and Dairy Sciences, 2011
Escherichia coli is a frequent foodborne contaminant that negatively affects the quality and safety of dairy products. The present study aimed to examine the presence of E.
W. El-Sharoud, M. Zin El-Din, Mona Yassin   +2 more
doaj   +1 more source

Mycobacterium avium ssp. paratuberculosis in the Food Supply: A Public Health Issue

Frontiers in Public Health, 2021
This article examines the policy implications of Mycobacterium avium subspecies paratuberculosis (MAP) as a zoonotic pathogen and the public health risks posed by the presence of MAP in food, particularly milk products.
Lauren Kuenstner, John Todd Kuenstner
doaj   +1 more source

Detection methods for Mycobacterium avium subsp paratuberculosis in milk and milk products: a review

Veterinární Medicína, 2008
Mycobacterium avium subsp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis, a disease with considerable economic impact, principally on dairy cattle herds.
I. Slana, F. Paolicchi, B. Janstova, P. Navratilova, I. Pavlik   +4 more
doaj   +1 more source