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Homemade Cultured Milk Products
2017Describes simple procedures for making cultured buttermilk, sour cream, and yogurt in the home using knowledge employed by highly trained dairy professionals.
Large, P. M., Stone, W. K.
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Influence of culture conditions on the production of milk-clotting enzyme from Rhizomucor
World Journal of Microbiology & Biotechnology, 1994The ratio of milk-clotting activity to proteolytic activity (MC/PA) was used as an index to determine the quality of milk-clotting enzyme. Solid-state fermentation on wheat bran for 5 days at room temperature gave optimal production for enzyme by Rhizomucor miehei and R. pusillus.
S, Preetha, R, Boopathy
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Selection of starter cultures for the production of fermented milk-grain baby food product
Food processing industry, 2023Одно из направлений обогащения молочных продуктов биологически активными веществами, расширения ассортимента и экономии основного сырья – использование растительных ингредиентов при их производстве. Создание продуктов питания с повышенной биологической активностью, способствующих укреплению защитных функций организма и нейтрализующих действие ...
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Focusing on Modern Food Industry, 2014
Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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Creation of a fermented milk product using the association of probiotic cultures
Food processing industry, 2021Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса.
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Yogurt, cultured fermented milk, and health: a systematic review
Nutrition Reviews, 2021Dennis A Savaiano, Robert W Hutkins
exaly
Probiotic-enriched milk and dairy products increase gut microbiota diversity: a comparative study
Nutrition Research, 2020Thamer Aljutaily +2 more
exaly
Camel milk: A review of its nutritional value, heat stability, and potential food products
Food Research International, 2022Thao M Ho +2 more
exaly