Results 11 to 20 of about 211,499 (306)
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. +3 more
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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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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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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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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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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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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 +3 more
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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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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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Effect of hydrolyzed milk on the adhesion of Lactobacilli to intestinal cells [PDF]
, 2015 Milk is an essential part of the human diet and is undoubtedly a major calcium source in human nutrition, accepted well by most individuals. Knowledge on how the components from dairy products support or reduce the adherence of probiotics to the ...
Doskočil, I. +4 more
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