Results 71 to 80 of about 95,188 (308)
The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease.
Ria Dewi Andriani +2 more
doaj +1 more source
Dairy products and inflammation: a review of the clinical evidence [PDF]
, 2015 Inflammation is a major biological process regulating the interaction between organisms and the environment, including the diet. Because of the increase in chronic inflammatory diseases, and in light of the immune-regulatory properties of breastfeeding ...
Bordoni, Allessandra +11 more
core +4 more sources
Milk: Nature's Unique Nutritional Package
Animal Research and One Health, EarlyView.ABSTRACT Plant‐based beverages that attempt to mimic milk are increasingly popular with consumers, but there are profound differences in nutritional composition and microstructure compared to milk. A structural nutrition approach is needed to understand the effect on digestibility of microstructures, bioaccessibility and bioavailability of components ...
David W. Everett, Caroline Thum
wiley +1 more source
Psychrotrophic Microbiota in Milk and Fermented Milk Products
Journal of Pure and Applied Microbiology, 2019 Milk and dairy products form a significant part of the human diet. Temperature control is considered as the key to extend shelf life for dairy products. Psychrotrophs grow at temperature such as 7o C or lower but had higher optimal growth temperature.
Sunita Hanamant Patil
doaj +1 more source
Mutu Sensori Susu Fermentasi Probiotik Selama Proses Fermentasi Menggunakan Lactobacillus Casei Subsp. Casei R-68 [PDF]
, 2017 Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material expected to produce probiotik fermented milk with more complete nutriotional value and health benefits.
Ginting, A. A. (Azli) +2 more
core
Traditional Balkan fermented milk products [PDF]
Engineering in Life Sciences, 2018 AbstractTraditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude
Tsvetanka, Teneva-Angelova +3 more
openaire +2 more sources
A Metagenome‐Assembled Genome Catalog From the Global Ruminant Microbiomes
Animal Research and One Health, EarlyView.The Ruminant Gastrointestinal MAG Catalog (RGMC) is a comprehensive global resource offering 40,812 strain‐level genomes across 53 bacterial and 4 archaeal classes. It greatly surpasses prior efforts in scale and diversity, serving as an essential foundation for research in ruminant nutrition, microbial function, and methane mitigation.
Shizhe Zhang +8 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2012 This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h.
Maria Erna Kustyawati* +3 more
doaj
Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these [PDF]
, 2011 The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products ...
Daliborka Koceva Komlenić +5 more
core +2 more sources
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source