Results 1 to 10 of about 518,793 (300)

Psychrotrophic Microbiota in Milk and Fermented Milk Products

Journal of Pure and Applied Microbiology, 2019
Milk and dairy products form a significant part of the human diet. Temperature control is considered as the key to extend shelf life for dairy products. Psychrotrophs grow at temperature such as 7o C or lower but had higher optimal growth temperature.
Sunita Hanamant Patil
doaj   +2 more sources

The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized
Ice Gianti, Herly Evanuarini
doaj   +1 more source

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease.
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani   +2 more
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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK

Jurnal Teknologi dan Industri Pangan, 2020
Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour ...
Winiati P. Rahayu, Suliantari, Umi Kartika Safitri, Wibisono Adhi   +3 more
doaj   +1 more source

Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics

Food Chemistry: X
The 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, Qingyu Yang, Yufang Su, Jian Zhang, Baoguo Sun, Nasi Ai   +5 more
doaj   +1 more source

Addition of Lemna (Lemna minor) in Goat Rations: Effect on Milk Composition and Fermentation Product Characteristics

Jurnal Agripet
This study evaluated the effect of Lemna minor supplementation in dairy goat feed on milk fat and fatty acid composition. The results showed that the addition of L.
Hartati Hartati, Caribu Hadi Prayitno, Juni Sumarmono   +2 more
doaj   +1 more source

Effect of Lacticaseibacillus paracasei on the Storage Stability of Fermented Milk

Shipin gongye ke-ji
To investigate the effect of five strains of Lacticaseibacillus paracasei on the stability of fermented milk, the changes in stability during storage were determined by whey precipitation rate, rheology, texture, Zeta potential, particle size and ...
Yanping HAO, Zhenmin LIU, Huanchang ZHANG, Songlin MA, Zhengjun WU, Jin HAN   +5 more
doaj   +1 more source

Screening of Raw Materials Cultivars and Quality Analysis of Black Soybean Fermented Milk

Shipin gongye ke-ji
To elucidate the impact of cultivar variation on product quality, fermented milk was prepared using eight black soybean cultivars sourced from distinct geographical regions in China.
Lina XING, Tianqi JIANG, Yingjie MA, Bo WANG, Ying DAI, Jinqi LIU, Sumei ZHOU, Yunlong LI, Jing LU   +8 more
doaj   +1 more source

Non-fermented and fermented milk intake in relation to risk of ischemic heart disease and to circulating cardiometabolic proteins in swedish women and men: Two prospective longitudinal cohort studies with 100,775 participants

BMC Medicine
Background The effect of milk on the risk of ischemic heart disease (IHD) and acute myocardial infarction (MI) is unclear. We aimed to examine the association between non-fermented and fermented milk consumption on these endpoints and investigate the ...
Karl Michaëlsson, Eva Warensjö Lemming, Susanna C. Larsson, Jonas Höijer, Håkan Melhus, Bodil Svennblad, John A. Baron, Alicja Wolk, Liisa Byberg   +8 more
doaj   +1 more source

Studies on the Fermented Milk. Part IV

Journal of the agricultural chemical society of Japan, 1959
脱脂乳にペニシリンを加え100°, 30分の加熱殺菌を施した後, L. bulgaricusの脱脂乳培養3%を加え37°恒温器内に保ち一定時間毎に乳酸酸度を測定し,牛乳中のペニシリンがL. bulgaricusの乳酸醗酵に及ぼす影響を検し,次のことが明らかとなった. (1) 加熱前の乳中のペニシリン濃度(以下ペニシリン濃度とす)が1I. U./mlの場合は,生酸はほとんど完全に阻止された. (2) ペニシリン濃度が1I. U./ml以下になると生酸は漸次高まり1/100 I. U./mlでは正常の乳酸醗酵となった. またL. bulgaricusの乳酸醗酵試験により水溶液並びに牛乳中のペニシリンの耐熱性を検した結果は次のようであった. (1) ペニシリンは水溶液の状態で加熱される時は100°, 30～
openaire   +8 more sources