Results 31 to 40 of about 40,937 (306)

Stability Study of Fermented Milk using Lactiplantibacillus plantarum subsp. plantarum DAD-13 with Alpha Glucosidase Enzyme Inhibitory Activity on Simulated Gastrointestinal Digestion and Storage at Cold Temperature [PDF]

BIO Web of Conferences, 2023
Fermented milk has bioactive peptides with alpha-glucosidase inhibitor capabilities. To be used widely, it must have stability when it stored and when it enters the human digestive tract.
Miftakhussolikhah, Utami T, Lisdiyanti P, Rahayu ES   +3 more
doaj   +1 more source

Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions [PDF]

, 2016
Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere used to prepare probiotic ...
Nader, Maria Elena Fatima, Maldonado, Natalia Cecilia   +1 more
core   +1 more source

The effect of dual fortifications of fe and zn in synbiotic fermented milk (Lactobacillus plantarum Dad13- fructooligosaccharide) on the levels of acidity (pH) and the total of lactic acid bacteria (LAB) during storage [PDF]

, 2014
To analyze the influence of dual fortifications of fe and zn in synbiotic fermented milk on the levels of acidity (pH) and the total of lactic acid bacteria (LAB) during the storage periode.
Darussalam, Muhammad, Helmyati, Siti, Hanin, Faishal, Fauziah, Oktavira Hayati Fahrudin, Noortifauziah, Noortifauziah, Yuliati, Endri, Jibbriella, Maharani, Hendarta, Narendra Yoga   +7 more
core   +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

Milk and Fermented Milk Intake and Parkinson's Disease : Cohort Study [PDF]

, 2020
Milk and fermented milk consumption has been linked to health and mortality but the association with Parkinson's disease (PD) is uncertain. We conducted a study to investigate whether milk and fermented milk intakes are associated with incident PD.
Olsson, E, Kilander, Lena, Kilander, L, Jonas Höijer, Susanna C. Larsson, Erika Olsson, Liisa Byberg, Byberg, L, Larsson, SC, Byberg, Liisa, Lena Kilander, Hoijer, J, Olsson, Erika, Höijer, Jonas, Larsson, Susanna C.   +14 more
core   +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

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

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