Results 21 to 30 of about 3,744,569 (304)

Features of the selection of starter cultures in the production of functional fermented milk products

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, L. A. Ivanova, A. D. Konovalova, O. N. Levin   +3 more
openaire   +2 more sources

Milk kefir: composition, microbial cultures, biological activities, and related products [PDF]

Frontiers in Microbiology, 2015
في السنوات الأخيرة، كان هناك تركيز قوي على الأطعمة المفيدة مع الكائنات الحية الدقيقة بروبيوتيك والمواد العضوية الوظيفية. في هذا السياق، هناك اهتمام متزايد بالاستخدام التجاري للكفير، حيث يمكن تسويقه كمشروب طبيعي يحتوي على بكتيريا معززة للصحة. هناك العديد من المنتجات القائمة على الكفير المتاحة تجاريًا.
Maria Rosa Machado Prado, Lina M. Blandón, Luciana Porto de Souza Vandenberghe, Cristine Rodrigues, Guillermo R. Castro, Vanete Thomaz‐Soccol, Carlos Ricardo Soccol   +6 more
openaire   +4 more sources

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, Tadesse Degu, Haben Fesseha, Mesfin Mathewos   +3 more
doaj   +1 more source

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, Kaleria S. Ladodo, Natalia N. Semenova, Natalia G. Zvonkova, Tatiana N. Stepanova, Tatiana V. Bushueva, Vera A. Skvortsova, Elena A. Roslavtseva, Irina M. Guseva   +8 more
doaj   +1 more source

Rapid Identification of Enterobacteriaceae in Milk and Dairy Products with the Matrix-Assisted Laser Desorption Ionization–Time of Flight Mass Spectrometry (MALDI-TOF MS)

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, Margarita Terentjeva, Lucia Godočíková, Czeslaw Puchalski, Maciej Kluz, Rafal Kordiaka, Simona Kunová, Peter Haščík   +7 more
doaj  

Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature

Journal of Dairy Science, 2022
: Shelf-stable cultured milk beverages that have high protein levels can be difficult to successfully manufacture. With increasing protein level, rapid phase separation and gel formation occur in cultured beverages, which may not be prevented even with ...
D.J. Wilbanks, S.R. Yazdi, J.A. Lucey
doaj   +1 more source

Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900

NFS Journal, 2022
Fermented milk has been associated with the improvement of human health for decades. Food-grade Lactococcus lactis NZ3900 is a potential host for producing and delivering various biologics, including oral vaccines, hence it could enhance the ...
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Liew Phing Pui   +4 more
doaj   +1 more source

Genotyping of the Helicobacter pylori isolates of raw milk and traditional dairy products

Microbiology Research, 2017
Notwithstanding the substantial clinical impact of Helicobacter pylori, its convinced routes of transmission and sources have not been reported. Based on the quarrelsome hypothesis, foods and especially dairy products play an authoritative role in the ...
Leila Khaji, Gholamreza Banisharif, Iman Alavi   +2 more
doaj   +1 more source

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
doaj   +1 more source

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

Frontiers in Microbiology, 2023
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investigate the possibilities of influencing and selecting the
Luca Bettera, Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann   +6 more
openaire   +5 more sources