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CHEESE AND CULTURED MILK PRODUCTS
Nutrition & Food Science, 1986Hard cheeses Cheese has been made in this country for at least 2,000 years. Until the middle of the 19th century, cheese was made on the farm, using the unpasteurised milk from a single herd of cows and very simple equipment. However, due to the amount of cheese consumed in Britain today, 80 per cent is now produced in creameries.
S. Hayes, J. Buttriss
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Recent innovations in cultured milk products for infants
Nutrition & Food Science, 2003Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre‐eminence. However, breast milk is nutritionally inadequate for low‐birth weight infants and infants fed exclusively on breast milk are at the risk of getting infected with HIV‐1 and transmitted drugs in breast milk due to ...
S. Sarkar
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QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT
Vestnik of the Russian agricultural science, 1970 In the enrichment of fermented milk ice cream with beekeeping products, preference is given to pollen from royal jelly to bee adsorbed on the basis of their high biological value, sufficient raw material availability and low cost. The resulting product with improved structural mechanical properties: an increase in the viscosity and air saturation of ...
Svetlana Gribanova +2 more
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Cottage Cheese and Other Cultured Milk Products
Canadian Institute of Food Technology Journal, 1968F. W. Wood
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The Health Effects of Cultured Milk Products with Viable and Non-viable Bacteria
, 1998 Arthur C. Ouwehand, Seppo Salminen
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Diacetyl production by Propionibacterium shermanii in milk cultures
Canadian Journal of Microbiology, 1970Diacetyl production by propionibacteria in milk cultures was studied using a previously described sensitive method specific for diacetyl. Twenty-four strains belonging to six Propionibacterium species were included in the study. A strain of P. shermanii that produced relatively large amounts of diacetyl in milk was chosen for investigations on factors
S Y, Lee +3 more
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Cheese Production Using Kefir Culture Entrapped in Milk Proteins
Applied Biochemistry and Biotechnology, 2015The aim of the present study was to evaluate the use of kefir culture entrapped in casein and in whey protein as starter cultures for the production of Feta-type cheese. Microbiological analysis showed that counts of enterobacteria, coliforms, and staphylococci were significantly reduced due to kefir culture. In addition, the effect of kefir culture on
Dimitra, Dimitrellou +4 more
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Human Milk Stimulates Prostacyclin Production by Cultured Human Vascular Endothelial Cells*
The Journal of Clinical Endocrinology & Metabolism, 1991Prostacyclin (PGI2) is an antithrombotic and vasodilatory factor, which is produced mainly by the vascular endothelium. Little is known about how this process is regulated. We investigated the effect of human milk on PGI2 synthesis by human vascular endothelial cells by measuring its stable metabolite, 6-keto-prostaglandin F1 alpha, by RIA.
A, Ristimäki +4 more
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PeerJ
Background Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these ...
Isadora Kaline Camelo Pires de Oliveira Galdino +9 more
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Background Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these ...
Isadora Kaline Camelo Pires de Oliveira Galdino +9 more
semanticscholar +1 more source