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
doaj +1 more source
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
core +1 more source
Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products
The Scientific World Journal, 2021 Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North ...
Yeshambel Taye +3 more
doaj +1 more source
Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism. [PDF]
, 2014 We examined the apoptotic effect of a novel Probiotics Fermentation Technology (PFT) kefir grain product; PFT is a natural mixture composed primarily of Lactobacillus kefiri P-IF, a specific strain of L. kefiri with unique growth characteristics. The aim
Ghoneum, Mamdooh, Gimzewski, James
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Selection of starter culture for production of indigenous fermented milk product (Misti dahi) [PDF]
Le Lait, 1990 Le Misti dahi est prepare a partir de lait sucre partiellement concentre. Un apercu du marche du Misti Dahi, revele, outre des variations dans la qualite chimique et microbiologique, plusieurs defauts de flaveur et de texture. L'importance de ce produit a necessite le developpement d'une technologie adaptee a une production industrielle.
Ghosh, J, Rajorhia, Gs
openaire +4 more sources
Fermented Dairy Products in the Nutrition of Infants in the Russian Federation: Past and Present
Вопросы современной педиатрии, 2016 Fermented dairy products have a high nutritional and biological value and functional properties beneficial to human health; they are very diverse and have a long history.
Tatiana E. Borovik +8 more
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Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry [PDF]
Shipin Kexue, 2023 In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters ...
LI Yang, LI Yan, LI Dong, ZHANG Liebing, WANG Bei, SUN Yanfang, DU Xuexian, WU Yingle, LU Jian
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A trans10-18:1 enriched fraction from beef fed a barley grain-based diet induces lipogenic gene expression and reduces viability of HepG2 cells. [PDF]
, 2016 Beef fat is a natural source of trans (t) fatty acids, and is typically enriched with either t10-18:1 or t11-18:1. Little is known about the bioactivity of individual t-18:1 isomers, and the present study compared the effects of t9-18:1, cis (c)9-18:1 ...
da Silva, Maria LP +7 more
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Scientific Papers Animal Science and Biotechnologies, 2023 Identification of microorganisms by MALDI-TOF MS Biotyper has been demonstrated to be accurate, rapid and lower cost than conventional food investigation methods.
Miroslava Kačániová +7 more
doaj
Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria [PDF]
, 2019 Ultrasonic processing of fermented milk products has created much interest in current research on dairy products. This has been employed in cultured milk products to enhance the emulsification of milk fat and to intensify the fermentation process ...
Abesinghe, A. M. N. L. +5 more
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