Results 31 to 40 of about 95,188 (308)

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

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

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

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

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

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

Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary [PDF]

, 2014
The consumption of specific dairy types may be beneficial for the prevention of diabetes. Abstract: The aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes,
Kay-Tee Khaw, Laura M. O’Connor, Marleen A. H. Lentjes, Nicholas J. Wareham, Nita G. Forouhi, Robert N. Luben   +5 more
core   +1 more source

Storage stability of fermented milk with probiotic monoculture and transglutaminase

Czech Journal of Food Sciences, 2019
The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum ...
Izabela Dmytrów, Anna Mituniewicz-Małek, Małgorzata Ziarno, Jerzy Balejko   +3 more
doaj   +1 more source

Research advances on the functions of probiotic fermented milk in regulating body health

Shipin yu jixie, 2023
Probiotic fermented milk is an important carrier of probiotics. It enhances the nutritional and health properties of fermented milk by improving the balance of host intestinal microflora and promoting the metabolism of beneficial ingredients. This review
ZHAO Cui-yu, WU Zi-jian, LI Shu-sen, LIU Ju-long, ZHANG Xin-yu, SUN Er-na, WEN Yan   +6 more
doaj   +1 more source