Results 11 to 20 of about 3,744,569 (304)
Chemical properties of cultured milk (CM) beverages and probiotic yoghurt (Y) products.
, 2022 Chemical properties of cultured milk (CM) beverages and probiotic yoghurt (Y) products.
Marwa G. Allam (12184551) +3 more
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, 2022 A, Viability of probiotic strains in cultured milk (CM) beverages; B, Viability of probiotic strains in probiotic yoghurt (Y) products. YM, Yo mix 95.
Marwa G. Allam (12184551) +3 more
core +1 more source
Sensory evaluation of cultured milk (CM) beverages and probiotic yoghurt (Y) products.
, 2022 A, Sensory evaluation of cultured milk (CM) beverages; B, Sensory evaluation of probiotic yoghurt (Y) products. YM, Yo mix 95. MH422542, Streptococcus thermophilus; MH422543, Enterococcus faecium; MH422545, Lactococcus lactis subsp lactis.
Marwa G. Allam (12184551) +3 more
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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
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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 +2 more
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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
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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 +4 more
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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.
J A, Reinheimer +5 more
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Frontiers in Microbiology, 2022 Raw milk is susceptible to microbial contamination during transportation and storage. Pseudomonas fluorescens producing heat-resistant enzymes have become the most common and harmful psychrophilic microorganisms in the cold chain logistics of raw milk ...
Yushan Bu +8 more
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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, I, Foreman
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