Results 261 to 270 of about 211,499 (306)
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Cultured milk products for lactose‐intolerant recipients
Nutrition and Food Science, 2006Purpose – The purpose of this paper is to enlighten the prophylactic aspect of cultured milk products, which render it suitable for lactose‐intolerant subjects.Design/methodology/approach – The paper outlines the significance of lactase enzyme and the mechanism of lactase digestion.
S Sarkar
exaly +2 more sources
Recent innovations in cultured milk products for infants
Nutrition and 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
exaly +2 more sources
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.
Susan Hayes, Judy Buttriss
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Cottage Cheese and Other Cultured Milk Products
Canadian Institute of Food Technology Journal, 1968exaly +2 more sources
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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QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT
Vestnik of the Russian agricultural science, 1970In 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 ...
S. P. Prisyazhnaya +2 more
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Russian Agricultural Sciences, 2013
Synthetic oligonucleotide Lbul4F and Lbul5R primers were developed for the Lactobacillus delbrueckii subsp. bulgaricus DNA detection in a polymerase chain reaction; these primers have specificity and allow us to carry out efficient identification of strains and cultures of these bacteria that are used in starter cultures in production of cultured milk ...
V. I. Semenikhin, S. A. Yurik
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Synthetic oligonucleotide Lbul4F and Lbul5R primers were developed for the Lactobacillus delbrueckii subsp. bulgaricus DNA detection in a polymerase chain reaction; these primers have specificity and allow us to carry out efficient identification of strains and cultures of these bacteria that are used in starter cultures in production of cultured milk ...
V. I. Semenikhin, S. A. Yurik
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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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USING CULTURED MILK PRODUCTS IN FEEDING CALVES
Bulletin of KSAUThe 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 Krasnoyarsk Region using Red-and-White calves. Two groups of 25 day-old calves with a birth weight of 39.
Tamara Lefler +3 more
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