Results 31 to 40 of about 217,978 (314)

Psychrotrophic Growth of Microorganisms in a Cultured Milk Product

Journal of Food Protection, 1980
Characterization of psychrotrophic bacteria from cultured milk has shown that most (72%) of the psychrotrophs which were isolated originated from the starter culture. Streptococcus lactis subsp. diacetilactis was the most abundant organism and dominated both Streptococcus cremoris and Leuconostoc cremoris , which was the least abundant.
A Y, Sadovski, S, Gordin, I, Foreman
openaire   +2 more sources

Relevance of application of irradiated starter cultures to production of fermented milk products

Chimica Techno Acta, 2020
Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures.
Zhuravleva, D. A., Kazakov, A. V., Selezneva, I. S., Baranova, A. A.   +3 more
openaire   +5 more sources

Production of the Milk Agent in Cultures of Mouse Mammary Carcinoma [PDF]

The Journal of Cell Biology, 1959
Thin sections of tissue cultures grown from tumors of the RIII high-breast-cancer strain mice were studied in the electron microscope. These tissues contain an abundance of particles whose morphology is consistent with biophysical measurement of the milk agent. These particles, found only extracellularly in our cultures, are formed at the cell membrane.
E Y, LASFARGUES, D H, MOORE, M R, MURRAY, C D, HAAGENSEN, E C, POLLARD   +4 more
openaire   +2 more sources

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

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

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   +2 more sources

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  

Natural Milk Cultures for the Production of Argentinian Cheeses

Journal of Food Protection, 1997
Samples (32) of natural milk cultures used in the Santa Fe, Argentina, area for soft and semihard cheese production were examined. The microbial composition (including lactic acid microflora characterization) and technological parameters (acidifying and proteolytic activities) were evaluated.
J A, Reinheimer, A G, Binetti, A, Quiberoni, N B, Bailo, A C, Rubiolo, G, Giraffa   +5 more
openaire   +2 more sources

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   +4 more sources

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