Results 11 to 20 of about 518,793 (300)

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, Shenkova Elena, Glukhareva Tatiana, Selezneva Irina   +3 more
doaj   +5 more sources

Untargeted Metabolic Footprinting Reveals Key Differences Between Fermented Brown Milk and Fermented Milk Metabolomes

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.
Wenyi Zhang, Lai-Yu Kwok, Sun Tiansong
exaly   +3 more sources

Study of the functional properties of a fermented milk product based on mare’s milk [PDF]

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, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov   +3 more
doaj   +2 more sources

Effects of Lacticaseibacillus rhamnosus KF7-Fermented Milk on Cognitive Function, Gut Microbiota, and Fecal Metabolism in APP/PS1 Mice [PDF]

Foods
Functional fermented dairy products are increasingly investigated as food-based approaches to support health, but their potential relevance to cognitive dysfunction remains unclear.
Yilin Zhang, Zhenmin Liu, Chunping You
doaj   +2 more sources

Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk

Foods
Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication ...
Fanyu Kong, Qing Zhao, Shengyuan Wang, Guangqing Mu, Xiaomeng Wu   +4 more
doaj   +2 more sources

The Evolution of Fermented Milks, From Artisanal to Industrial Products: A Critical Review

Fermentation, 2022
The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping.
Photis Papademas, Thomas Bintsis
exaly   +3 more sources

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

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, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska, Łukasz K. Kaczyński   +6 more
doaj   +2 more sources

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, Zouharova M, Strakova P, Kavanova L, Karasova D, Gebauer J, Csorgo A, Rychlik I.   +7 more
europepmc   +2 more sources

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
doaj   +1 more source

Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk

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, Hanshuanglu CHEN, Haidong ZHOU, Binxu LIAO, Qiaoyan LI, Shanhu TANG, Sining LI, Liang LIU   +7 more
doaj   +1 more source