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Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks [PDF]
Microorganisms, 2021 For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the
Marcin Kruk +2 more
exaly +5 more sources
Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage [PDF]
MicroorganismsDue to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a promising
Lina Laučienė +2 more
exaly +4 more sources
Frontiers in Microbiology, 2021 During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry.
Elena Bartkiene +2 more
exaly +3 more sources
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
Food Science of Animal ResourcesProbiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients.
Hye Ji Jang +2 more
doaj +3 more sources
Prebiotic potential of hemp blended drinks fermented by probiotics
Food Research International, 2020 Plant-based drinks as substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most studied and successful milk substitutes. An untapped source is hemp seed, which is a powerhouse of nutrients bearing bioactive compounds, but the production of derived drink is limited.
Lorenzo Nissen, Andrea Gianotti
exaly +4 more sources
Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry [PDF]
Food Technology and Biotechnology, 2015 This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by ...
Carlos Pereira +4 more
doaj +3 more sources
Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.
Food BioengineeringThis study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp.
S Vignesh
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The changes of proteins fractions shares in milk and fermented milk drinks [PDF]
Acta Scientiarum Polonorum, Technologia Alimentaria, 2016 The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink ...
Maria Walczycka, Iwona Duda
exaly +3 more sources
Discover FoodTraditional cereal-based fermented` beverages have been largely consumed in Africa for centuries. The beverages form the integral cultural component of different ethnic communities.
Adekemi Titilayo Adesulu-Dahunsi
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Study of the nutritional value of fermented milk drinks from goat’s milk [PDF]
E3S Web of Conferences, 2021 The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black ...
Shunekeyeva Alma +2 more
doaj +1 more source