Results 31 to 40 of about 40,657 (307)

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

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   +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 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

Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats

Journal of Nutrition and Metabolism, 2021
The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia.
Khaled M. El-Zahar, Mohamed F. Y. Hassan, Suliman F. Al-Qaba   +2 more
doaj   +1 more source

Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900

NFS Journal, 2022
Fermented milk has been associated with the improvement of human health for decades. Food-grade Lactococcus lactis NZ3900 is a potential host for producing and delivering various biologics, including oral vaccines, hence it could enhance the ...
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Liew Phing Pui   +4 more
doaj   +1 more source

Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs

, 2001
An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract.
Lipman, L.J.A., Verheijden, J.H.M., van Winsen, R.L., Urlings, B.A.P., Knapen, F., van, van Knapen, F., Winsen, R.L., van, Keuzenkamp, D., Snijders, J.M.A.   +8 more
core   +1 more source

Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Czech Journal of Food Sciences, 2007
This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain.
Vedran Slačanac, Jovica Hardi, Darko Čuržik, Hrvoje Pavlović, Mirela Lučan, Mato Vlainić   +5 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