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Abstract This chapter introduces fermented milks, which are some of the oldest and most widespread dairy products, relatively easy to produce, and with an extended shelf-life compared to raw milk. It describes the production and manufacture of several of the important fermented milks, including yoghurt, cultured buttermilk, sour cream ...
Alan Kelly, Patrick Fox, Tim Cogan
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Alan Kelly, Patrick Fox, Tim Cogan
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Comprehensive Reviews in Food Science and Food Safety, 2021David Julian McClements, Lutz Grossmann
exaly
Fermented Milks | Asian Fermented Milks
2011R. Akuzawa, T. Miura, I.S. Surono
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Fermented Milks | Health Effects of Fermented Milks
2002T. Takano, N. Yamamoto
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The present invention relates to a method for preparing a soy-based fermented food product using L. delbrueckii and a strain capable of stimulating growth of L. delbrueckii, and a food product obtainable by such method. The invention also provides for a culture comprising said strains, and the use thereof for preparing said fermented food product.
De Bok Franciscus Adrianus, Maria +3 more
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De Bok Franciscus Adrianus, Maria +3 more
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