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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 +2 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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The safety of fermented milk as a feedback method to reduce diarrhoea in newborn piglets. [PDF]
Vet Med (Praha)Diarrhoea in newborn piglets represents a significant challenge to pig production. Controlled oral exposure, also known as "feedback", whereby sows are exposed at least two weeks before farrowing to pathogens that cause health problems in piglets, is a ...
Matiasovic J +7 more
europepmc +2 more sources
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
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Foods, 2020 Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and
Joanna Teichert +6 more
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Ageing Research Reviews, 2021 Recent epidemiological studies in Sweden, a country with traditionally high milk consumption, revealed that the intake of non-fermented pasteurized milk increased all-cause mortality in a dose-dependent manner.
Bodo C Melník, Gerd Schmitz
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Study of the functional properties of a fermented milk product based on mare’s milk
Пищевые системы, 2022 In the last few years, there has been a growing interest in the use of mare’s milk for human nutrition as well as in the use of this product for treatment and prevention of diseases such as hepatitis, chronic pathologies of the gastrointestinal tract ...
E. S. Simonenko +3 more
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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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Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats [PDF]
مجلة دراسات و بحوث التربیة النوعیة, 2022 The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served
Nahed S. Mohammed, Hanan A. Radwan
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