Fermented Milk
Mostrando 1-12 de 102 artigos, teses e dissertações.
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1. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks
Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character
Food Sci. Technol. Publicado em: 2020-12
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2. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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3. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimic
Food Sci. Technol. Publicado em: 2020-06
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4. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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5. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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6. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimic
Food Sci. Technol. Publicado em: 20/12/2019
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7. Análise da atividade antimicrobiana de probióticos e sua adesividade a bráquetes ortodônticos: estudo in vitro
Resumo Introdução A presença de aparelho ortodôntico fixo dificulta a higienização e potencializa o acúmulo de biofilme bacteriano nas superfícies dentárias. O desenvolvimento de produtos que minimize isso é desejo de pesquisadores em todo o mundo. Objetivo Verificar a ação bacterapêutica de produtos lácteos contendo ou não probióticos sob
Rev. odontol. UNESP. Publicado em: 20/12/2019
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8. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 25/11/2019
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9. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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10. Effect of bovine milk fermented with Lactobacillus rhamnosus L8020 on periodontal disease in individuals with intellectual disability: a randomized clinical trial
Abstract Studies on the oral health of individuals with intellectual disability (ID) have identified problems that include a high prevalence of periodontal disease. The use of probiotics to treat periodontal disease has been the focus of considerable research, and bovine milk fermented with Lactobacillus rhamnosus L8020 (L8020 yogurt) has been shown to reduc
J. Appl. Oral Sci.. Publicado em: 29/07/2019
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11. Fatty Acid Determination in Fermented Milk Samples Employing Direct Esterification and Gas Chromatography
The developed method (DM) allows to perform experiments in shorter time with reduced amount of sample and reagent for fatty acids (FA) determination in fermented milk samples. Design Expert software was employed to discover the greatest sonication time (7 and 20 min) and concentration for alkaline and acidic reactions (0.70 and 1.5 mol L-1). Validation proce
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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12. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019