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
Effects of Probiotic-Fermented Corn Wet Distillers Grains on the Growth Performance, Carcass Characteristics, and Heavy Metal Residue Levels of Finishing Pigs
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DOI: 10.3390/biology14081021
Abstract: Simple Summary Amid rapid agricultural development in China, there is an increasing focus on the utilization of alternative feed ingredients to promote sustainability and mitigate environmental pollutants in livestock production. Corn distillers’ grains, a byproduct… read more here.
Keywords: finishing pigs; growth performance; fermented corn; distillers grains ... 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