Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance
Sign Up to like & getrecommendations! Published in 2017 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2016.12.008
Abstract: Abstract Dairy products are increasingly consumed due to their nutritional properties and several flavour options provided by the food industry. This research investigated yoghurts', whey-based beverages' and fermented milks' labels, acceptance and sensory profiles. Two… read more here.
Keywords: beverages fermented; fermented milks; based beverages; whey based ... See more keywords
Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110635
Abstract: Abstract Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the main microorganisms involved and often added as starters. However, use of autochthonous LAB strains for directed fermentations demands caution… read more here.
Keywords: fermented milks; bacterial diversity; safety antifungal; antifungal activity ... See more keywords
Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts
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DOI: 10.15567/mljekarstvo.2024.0202
Abstract: Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples… read more here.
Keywords: produced goat; milks produced; probiotic fermented; fermented milks ... See more keywords
Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese
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DOI: 10.3390/fermentation11100560
Abstract: The aim of this study was to develop fermented milks using strains of lactic acid bacteria with probiotic potential isolated from Minas artisanal cheese. For this purpose, the strains Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum… read more here.
Keywords: plantarum; artisanal cheese; isolated minas; minas artisanal ... See more keywords
Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
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DOI: 10.3390/foods11172691
Abstract: Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a… read more here.
Keywords: effects yoghurts; food; yoghurts probiotic; fermented milks ... See more keywords
Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
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DOI: 10.3390/foods12091836
Abstract: Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was… read more here.
Keywords: cow goat; goat milk; fermented milks; milk ... See more keywords