Results 11 to 20 of about 217,978 (314)

Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature

Journal of Dairy Science, 2022
: Shelf-stable cultured milk beverages that have high protein levels can be difficult to successfully manufacture. With increasing protein level, rapid phase separation and gel formation occur in cultured beverages, which may not be prevented even with ...
D.J. Wilbanks, S.R. Yazdi, J.A. Lucey
doaj   +2 more sources

USING CULTURED MILK PRODUCTS IN FEEDING CALVES

Bulletin of KSAU
The objective of the study is to evaluate the effect of acidophilic thick sour milk on the performance and biological indicators of calves. The scientific and farm trial was conducted in 2021–2022 at Bolsheurinskoye CJSC in the Kansk District of the ...
Tamara Lefler, D. S. Adushinov, А.Н. ЛАЗАРЕВИЧ, Anastasiya V. Gordeeva   +3 more
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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
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Physico-chemical properties and sensory characteristics of low-fat fermented milk products cultured with different starters

Proceeding Book of 3rd International Conference on Scientific and Academic Research ICSAR 2023, 2023
Azemgul Nurlan Kyzy, Aichurok Mazhitova
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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

Hygienic estimation of the cultured-milk product produced by traditional tatar national production technology

Kazan medical journal, 1999
The hygienic estimation of food value of katyk is carried out. Katyk is recommended as an important source of basic nutrients. Cultured-milk products are characterized as products having sufficiently high food value in good organoleptic indices.
I. B. Pashkovskaya, F. K. Idiyatullina, A S Bashkireva   +2 more
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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
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Natural (Unhydrolyzed) Milk Versus Lactose-Hydrolyzed Milk for Cultured Dairy Products: Physiological and Practical Implications for the Starter Industry

Journal of Food Protection, 1978
As a microbiological medium, lactose-hydrolyzed milk is quite different from natural milk in that the restrictive role of milk lactose (the major energy source for microorganisms) is eliminated. To emphasize the restrictive role of lactose, the enzymatic and genetic mechanisms involved in the utilization of this beta-galactoside are discussed ...
E. R. Vedamuthu
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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
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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
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