Results 21 to 30 of about 94,043 (213)

The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Foods, 2020
In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk.
Sae-Byuk Lee, Banda Cosmas, Heui-Dong Park   +2 more
doaj   +1 more source

Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]

, 2019
Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine, Montet, Didier, Piro-Metayer, Isabelle, Tatsadjieu Ngoune, Leopold   +3 more
core   +1 more source

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, Alimardanova Mariam, Majorov Alexander   +2 more
doaj   +1 more source

Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk [PDF]

Shipin Kexue
This study evaluated the effect of co-fermentation using Streptococcus salivarius subsp. thermophilus CZ-03 and Bifidobacterium animalis subsp. lactis LGG-08 on the quality of fermented milk. Changes in microrheological properties during the fermentation
LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai
doaj   +1 more source

The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus

International Journal of Food Science, 2021
The global market for sheep’s milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep’s milk is an ingredient in infant formulas and nutraceuticals.
K. Szajnar, M. Pawlos, A. Znamirowska
doaj   +1 more source

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, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov   +3 more
doaj   +1 more source

Fat content in fermented milk beverages: determination by the Gerber method

Semina: Ciências Agrárias, 2022
Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection.
Elisa Helena Paz Andrade, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, Mônica de Oliveira Leite   +5 more
doaj   +1 more source

Effect of the Ratio of Almond Milk and Cow Milk on the Quality Characteristics of Complex Fermented Dairy Products

Shipin gongye ke-ji
The almond milk and bovine milk were used as raw materials and blended in a certain mass ratio to form an almond-bovine milk mixture, which was homogenized, sterilized, inoculated and fermented to obtain the composite fermented milk.
Juncai HOU, Xuying ZHAO, Ge TIAN, Wanyi ZHU, Zilu GAO, Lingnan LI, Zhanmei JIANG, Qin ZHANG   +7 more
doaj   +1 more source

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

Microorganisms, 2019
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus
Dimitra Dimitrellou, Chrysoula Salamoura, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, George Zakynthinos, Theodoros Varzakas   +6 more
doaj   +1 more source

Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures

Journal of Dairy Science, 2023
: Streptococcus thermophilus has been extensively applied in fermented milk. This study used gas chromatography-ion mobility spectroscopy to determine and evaluate the volatile metabolites in raw milk, milk fermented at 37°C, and milk fermented at 42°C ...
Ting Wu, Shuai Guo, Kailong Liu, Yang Yang, Jicheng Wang, Heping Zhang   +5 more
doaj   +1 more source