Results 11 to 20 of about 355,855 (363)

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

Journal of Dairy Science, 2022
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. We wanted to prepare high-protein yogurts and explore the effects of using micellar casein isolate (MCI), which was significantly depleted in whey protein by ...
Daniel J. Wilbanks, M.R. Lee, Y.S. Rahimi, J.A. Lucey   +3 more
openalex   +4 more sources

Psychrotrophic Growth of Microorganisms in a Cultured Milk Product

Journal of Food Protection, 1980
Characterization of psychrotrophic bacteria from cultured milk has shown that most (72%) of the psychrotrophs which were isolated originated from the starter culture. Streptococcus lactis subsp. diacetilactis was the most abundant organism and dominated both Streptococcus cremoris and Leuconostoc cremoris , which was the least abundant.
A. Y. Sadovski, S. Gordin, Irwin Foreman
openalex   +4 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

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   +5 more sources

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.
Margaret R. Murray, Dan H. Moore, E. C. Pollard, E. Y. Lasfargues, Cushman D. Haagensen   +4 more
openaire   +3 more sources

Callus culture for biomass production of milk thistle as a potential source of milk clotting peptidases [PDF]

Electronic Journal of Biotechnology, 2006
with phytagel was used, and a 63% survival was achieved. To obtain callus, two solid media were assayed (S1 and S2) using B5 medium supplemented with growth regulators (BA and 2,4-D or NAA and BA, respectively). The calli were grown at 25oC during 45 days in darkness.
Cimino, Cecilia Verónica, Vairo Cavalli, Sandra Elizabeth, Spina, Francisco, Natalucci, Claudia Luisa, Priolo de Lufrano, Nora Silvia   +4 more
openaire   +4 more sources

Features of the selection of starter cultures in the production of functional fermented milk products

Vestnik MGTU, 2023
Modern trends in the formation of a healthy lifestyle have led to the active development of technologies for the production of functional fermented milk products. The selection of a rational combination of lactic acid bacteria and bifidobacteria for creating starter cultures should provide products with functional properties and take into account the ...
M. S. Kanochkina, L. A. Ivanova, A. D. Konovalova, O. N. Levin   +3 more
openaire   +2 more sources

Natural Milk Cultures for the Production of Argentinian Cheeses

Journal of Food Protection, 1997
Samples (32) of natural milk cultures used in the Santa Fe, Argentina, area for soft and semihard cheese production were examined. The microbial composition (including lactic acid microflora characterization) and technological parameters (acidifying and proteolytic activities) were evaluated.
Ana Griselda Binetti, Jorge Alberto Reinheimer, N. B. Bailo, Giorgio Giraffa, Andrea del Lujan Quiberoni, A. C. Rubiolo   +5 more
openaire   +3 more sources

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

Frontiers in Microbiology, 2023
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investigate the possibilities of influencing and selecting the
Luca Bettera, Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann   +6 more
openaire   +4 more sources

A 100-Year Review: Yogurt and other cultured dairy products [PDF]

, 2017
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement.
Aryana, Kayanush J., Olson, Douglas W.
core   +2 more sources