Results 1 to 10 of about 110,239 (159)

Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products

Journal of Dairy Science, 2023
: High protein levels in yogurt, as well as the presence of denatured whey proteins in the milk, lead to the development of firm gels that can make it difficult to formulate a fluid beverage.
D.J. Wilbanks, M.R. Lee, Y.S. Rahimi, J.A. Lucey   +3 more
doaj   +3 more sources

Assessment of Breastmilk Microbiome Focusing on Probiotics [PDF]

Iranian Journal of Nursing and Midwifery Research
Background: Breastmilk is an important factor affecting the infant’s gut microbiota and health. Both milk microbiome and the content of oligosaccharides play a role in this effect. The mother’s lifestyle can affect the breast milk microbiome.
Nazila Kassaian, Shahrzad Ahangarzadeh, Bahareh Vakili, Parisa Shoaei, Abbas Alibakhshi, Soodabeh Rostami, Shahin Gavanji, Shayan Arbabnia, Elmira Mohammadi   +8 more
doaj   +2 more sources

Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review [PDF]

Frontiers in Nutrition
Fermentation, a traditional biotechnological food bioprocessing, has been used for centuries. It enables the preservation of perishable foods and designing a novel food product with different taste and rheological properties.
Duygu Ağagündüz, Yasemin Ertaş Öztürk, Büşra Ayhan, Tuğçe Bulmuş-Tüccar, Çiler Özenir, Nazlıcan Erdoğan Gövez, Yesim Ozogul, Tuba Esatbeyoglu, Fatih Ozogul, Fatih Ozogul   +9 more
doaj   +2 more sources

The use of probiotic cultures in the technology of protein fermented milk products [PDF]

BIO Web of Conferences
The article provides a brief justification for the need to create new fermented milk products with probiotic properties based on microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria.
Boiarineva Irina, Zambalova Natalia
doaj   +2 more sources

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

Production of the Milk Agent in Cultures of Mouse Mammary Carcinoma [PDF]

The Journal of Cell Biology, 1959
Thin sections of tissue cultures grown from tumors of the RIII high-breast-cancer strain mice were studied in the electron microscope. These tissues contain an abundance of particles whose morphology is consistent with biophysical measurement of the milk agent. These particles, found only extracellularly in our cultures, are formed at the cell membrane.
E Y, LASFARGUES, D H, MOORE, M R, MURRAY, C D, HAAGENSEN, E C, POLLARD   +4 more
openaire   +2 more sources

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