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

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
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Molecular detection and culture of Mycobacterium avium subsp. paratuberculosis in pasteurized and raw retail milk in Kampala, Uganda [PDF]

Frontiers in Public Health
BackgroundThe hypothesis that Mycobacterium avium subsp. paratuberculosis (MAP) is a zoonotic pathogen has gained traction with the repeated isolation of MAP from patients with Crohn’s disease.
Judah Ssekitoleko, Judah Ssekitoleko, Auruga Christine Akello, Shariifah Kasinga, Magid Kisekka, Paula Emily Schweizer, Lonzy Ojok, Lonzy Ojok, Kamal H. Eltom, Kamal H. Eltom, Uwe Truyen, Ahmed Abd El Wahed, Julius Boniface Okuni   +12 more
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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
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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

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
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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

Relevance of application of irradiated starter cultures to production of fermented milk products

Chimica Techno Acta, 2020
Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures.
Zhuravleva, D. A., Kazakov, A. V., Selezneva, I. S., Baranova, A. A.   +3 more
openaire   +4 more sources