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Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia
Probiotic Fermented Milk Products Al-Ahsa Markets Saudi Arabia
2009/1/21
Eight commercial probiotic fermented milk products (six full fat and two low fat) from Al-Ahsa markets were evaluated for chemical, microbiological and sensory properties. The chemical composition par...
Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure
cholesterol blood pressure fermented milk whey protein concentrate
2008/4/1
The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both ...
Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated Storage
Lactobacillus acidophilus Lactobacillus casei yogurt buttermilk
2008/3/25
The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigera...
Antimutagenicity of Fermented Milk
antimutagenicity lactic acid bacteria fermentation milk
2008/3/22
Reconstituted nonfat dry milk was fermented by Lactobacillus helveticus CH65, Lactobacillus acidophilus BG2FO4, Streptococcus salivarius ssp. thermophilus CH3, Lactobacillus delbrueckii ssp. bulgaricu...
Fate of Listeria monocytogenes During the Souring of Ergo, a Traditional Ethiopian Fermented Milk
Listeria monocytogenes Ergo sour milk fermented milk
2008/3/19
The growth potential of three strains of Listeria monocytogenes during the natural souring of raw milk into Ergo was studied to determine the effect of souring and container smoking on their inactivat...
