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Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics [PDF]
Food Chemistry: XThe fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference.
Xuelu Chi +5 more
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Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk [PDF]
Current Research in Food ScienceThe fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference.
Xuelu Chi +6 more
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Development and investigating parameters of fermented milk products based on various types of vegetable milk [PDF]
BIO Web of Conferences, 2023 Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products.
Asase Richard +3 more
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Shipin gongye ke-ji, 2023 To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp.
Kun PAN +7 more
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Journal of Dairy Science, 2022 : Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics.
Jiangying Peng +4 more
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Research Progress of Type III Resistant Starch in Fermented Milk
Liang you shipin ke-ji, 2023 Resistant starch has the benefits in the regulation of intestinal flora, improvement of intestinal function, control of cholesterol levels and glycemic index. In recent years, the most concerned is the prebiotic effect of resistant starch. Fermented milk
ZHAO Jing +5 more
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Shipin gongye ke-ji, 2022 In order to test the effect of galactooligosaccharide (GOS) on the characterization and antibacterial activity of milk fermented by Lactobacillus plantarum, the main factors affecting the fermented milk were investigated and the most suitable ...
Le LIU +6 more
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Selection of raw materials and main components for production of sour milk drink from goat’s milk
Новые технологии, 2021 Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new
M. A. Gasheva
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From the past to the future: Fermented milks and their health effects against human diseases
Food Frontiers, 2023 The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by
Tuo Zhang +6 more
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Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk [PDF]
E3S Web of Conferences, 2020 In this research, the physicochemical and functional properties of Lactobacillus fermented soybean milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain ...
Yi Ruokun, Tan Fang, Zhao Xin
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