Production of Nontraditional Food for Children after Weaning [PDF]
Journal of Food and Dairy Sciences, 2016 This study aimed at manufacturing of camels’ milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning.
Soad Ali, Marwa El-Gendy, T. El-Sisy
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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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A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu +17 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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Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]
Shipin KexueThe microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable ...
WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei
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Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk [PDF]
, 2017 The present study was carried out to characterize and compare the production potential and antibiotic susceptibility of probiotics isolated from goat, cow and buffalo milk.
Jeena Gupta +3 more
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Analysis of the Differences of Volatile Flavor Components of Fermented Milk Prepared with Different Substrate Materials Based on Gas Chromatography-Ion Mobility Spectrometry [PDF]
Zhongguo niangzaoTo investigate the effects of different substrate raw materials (milk powder, milk powder + Euryale ferox powder, E. ferox powder) on the volatile flavor components of the fermented milk produced by them, the milk-based fermented milk, milk with E. ferox-
DAI Yuanyuan, MENG Fei, XIE Xiaohua, CHEN Jing, HU Xiaopei
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High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products [PDF]
, 2023 The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction.
Filla, Jessica M. +9 more
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