Works matching DE "CULTURED milk"
Results: 407
DETECTION OF CANDIDA TROPICALIS FROM CAMEL MASTITIS.
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- Bulgarian Journal of Veterinary Medicine, 2025, v. 28, n. 1, p. 154, doi. 10.15547/bjvm.2023-0125
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- Article
Milk and dairy products -- a scoping review for Nordic Nutrition Recommendations 2023.
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- Food & Nutrition Research, 2024, v. 68, p. 1, doi. 10.29219/fnr.v68.10486
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- Article
Getting the good without the bad from soy yogurt.
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- Innovation, 2008, v. 8, n. 3, p. 4
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- Article
Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.
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- BioTech, 2024, v. 13, n. 4, p. 38, doi. 10.3390/biotech13040038
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- Article
Antibiotic Resistance and Plasmid DNA Contents of Streptococcus thermophilusStrains Isolated from Turkish Yogurts.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 2, p. 257
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- Article
Yogurt Üretiminde Kontaminasyon Kaynaklarinin Belirlenmesi.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 1, p. 17
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- Article
Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk.
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- Animal Science Journal, 2007, v. 78, n. 1, p. 85, doi. 10.1111/j.1740-0929.2006.00409.x
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- Article
Transanal irrigation: best practice in the community.
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- British Journal of Community Nursing, 2024, v. 29, n. 7, p. 348, doi. 10.12968/bjcn.2024.0069
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- Article
Keçiboynuzu Gamının Keçi Sütünden Üretilen Kefirin Fizikokimyasal ve Duyusal Özellikleri Üzerine Etkisi.
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- Academic Food Journal / Akademik GIDA, 2021, v. 19, n. 1, p. 28, doi. 10.24323/akademik-gida.927653
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- Article
The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2021.776862
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- Article
Can Procalcitonin Be Dosed in Bovine Milk Using a Commercial ELISA Kit?
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- Animals (2076-2615), 2022, v. 12, n. 3, p. 289, doi. 10.3390/ani12030289
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- Article
FOAMING STABILITY OF YOUGURT SMOOTHIE WITH WHEY POWDER AND XANTHAN GUM.
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- Pakistan Journal of Science, 2021, v. 73, n. 2, p. 391
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- Article
Outcome of four weeks' intervention with probiotics on symptoms and endoscopic appearance after surgical reconstruction with a J-configurated ileal-pouch-anal-anastomosis in ulcerative colitis.
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- Scandinavian Journal of Gastroenterology, 2005, v. 40, n. 1, p. 43, doi. 10.1080/00365520410009339
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- Article
Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese.
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- Acta Alimentaria, 2023, v. 52, n. 3, p. 469, doi. 10.1556/066.2023.00086
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- Article
Effect of Kefir Consumption on Lipid Metabolism and Adipokine Hormones in BALB/C Mice Fed A High-Fat Diet.
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- Journal of Harran University Medical Faculty / Harran Üniversitesi Tıp Fakültesi Dergisi, 2023, v. 20, n. 3, p. 678, doi. 10.35440/hutfd.1371056
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- Article
Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture.
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- Revista Tecno Lógicas, 2023, v. 26, n. 57, p. 1, doi. 10.22430/22565337.2657
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- Article
The Kingdom of Rye: A Brief History of Russian Food.
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- Agricultural History, 2024, v. 98, n. 4, p. 723, doi. 10.1215/00021482-11407860
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- Article
Employing lytic phage-mediated horizontal gene transfer in Lactococcus lactis.
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- PLoS ONE, 2020, v. 15, n. 9, p. 1, doi. 10.1371/journal.pone.0238988
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- Article
Molecular epidemiology of virulent E. coli among rural small scale dairy herds and shops: Efficacy of selected marine algal extracts and disinfectants.
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- International Journal of Environmental Health Research, 2022, v. 32, n. 1, p. 72, doi. 10.1080/09603123.2020.1727422
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- Article
ВИДОВАЯ ПРИНАДЛЕЖНОСТЬ ЗАКВАСОЧНОЙ КУЛЬТУРЫ ЛЕЧЕБНО-ДИЕТИЧЕСКОГО КИСЛОМОЛОЧНОГО НАПИТКА “НАРИНЕ”
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- Ajastan Kensabanakan Handes, 2020, v. 72, n. 1/2, p. 95
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- Article
“Have milk, maas or yoghurt every day”: a food-based dietary guideline for South Africa.
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- South African Journal of Clinical Nutrition, 2013, v. 26, p. S57
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- Article
Growth prediction of two bacterial populations in co-culture with lactic acid bacteria.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 692, doi. 10.1177/1082013219860360
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- Article
EFFECT OF MILK BLENDS AND TEMPERATURE ON THE QUALITY OF THERMIZED YOGHURT.
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- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2009, v. 8, n. 8, p. 676
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- Article
The relative effect of milk base, starter, and process on yogurt texture: a review.
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- 2004
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- journal article
Probiotics; Past, Present, and Future Perspectives.
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- Current Pediatric Reviews, 2008, v. 4, n. 2, p. 96, doi. 10.2174/157339608784462034
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- Article
Fermente süt kreması ve özellikleri.
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- Food & Health (2602-2834), 2022, v. 8, n. 1, p. 78, doi. 10.3153/FH22008
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- Article
WPŁYW STARTOWEJ KULTURY KOMERCYJNEJ I ŚRODOWISKOWEJ NA JAKOŚĆ SERÓW PODPUSZCZKOWYCH NIEDOJRZEWAJĄCYCH WYTWARZANYCH Z KROWIEGO NIEPASTERYZOWANEGO MLEKA.
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- Zywnosc, 2022, v. 29, n. 3, p. 71, doi. 10.15193/zntj/2022/132/424
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- Article
TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS K3 ISOLATED FROM FERMENTED CABBAGE AND ITS POTENTIAL USE AS STARTER CULTURE FOR FERMENTED FOOD PRODUCTS.
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- Zywnosc, 2019, v. 26, n. 4, p. 89, doi. 10.15193/zntj/2019/121/315
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- Article
Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability.
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- Mongolian Journal of Chemistry, 2022, v. 23, n. 49, p. 38, doi. 10.5564/mjc.v23i49.1404
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- Article
Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli.
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- Iranian Journal of Medical Microbiology, 2019, v. 13, n. 5, p. 392, doi. 10.30699/ijmm.13.5.391
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- Article
Profile of bacteria causing bovine mastitis and their antibacterial resistance.
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- Alexandria Journal of Veterinary Sciences, 2022, v. 75, n. 2, p. 57, doi. 10.5455/ajvs.64386
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- Article
UTILIZATION OF ISOLATED THERAPEUTIC BACTERIA IN TOPICAL OINTMENT FOR INFECTION TREATMENT.
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- Iraqi Journal of Agricultural Sciences, 2020, v. 51, n. 6, p. 1661, doi. 10.36103/ijas.v51i6.1194
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- Article
ESTEFANOFILARIOSE EM VACAS LACTANTES: REVISÃO.
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- Nucleus Animalium, 2021, v. 13, n. 2, p. 27, doi. 10.3738/21751463.3850
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- Article
POTENTIAL OF LACTIC ACID BACTERIA FROM MOROCCAN GOAT'S MILK FOR STARTER CULTURE DEVELOPMENT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 5, p. 1, doi. 10.55251/jmbfs.9463
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- Article
The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 105, doi. 10.1111/1471-0307.13013
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- Article
Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration.
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- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 240, doi. 10.1111/1471-0307.12922
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- Article
Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures.
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- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 564, doi. 10.1111/1471-0307.12787
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- Article
Development of vacuum‐dried probiotic milk powder with Bacillus coagulans.
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 283, doi. 10.1111/1471-0307.12671
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- Article
Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 601, doi. 10.1111/1471-0307.12316
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- Article
Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt.
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- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 356, doi. 10.1111/1471-0307.12263
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- Article
Chemical composition of naturally fermented buttermilk.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 200, doi. 10.1111/1471-0307.12236
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- Article
Strained fermented milks - A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 305, doi. 10.1111/1471-0307.12147
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- Article
Influence of dairy practices on the capacity of probiotic bacteria to overcome simulated gastric digestion.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 448, doi. 10.1111/1471-0307.12141
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- Article
Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening.
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- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 410, doi. 10.1111/j.1471-0307.2012.00837.x
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- Article
Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurt.
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- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 423, doi. 10.1111/j.1471-0307.2012.00836.x
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- Article
Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts.
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- International Journal of Dairy Technology, 2012, v. 65, n. 2, p. 287, doi. 10.1111/j.1471-0307.2012.00831.x
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- Article
Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 422, doi. 10.1111/j.1471-0307.2009.00499.x
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- Article
Behaviour of volatile compounds during the shelf life of yoghurt.
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- International Journal of Dairy Technology, 2009, v. 62, n. 2, p. 215, doi. 10.1111/j.1471-0307.2009.00476.x
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- Article
Moisture sorption characteristics of curd (Indian yogurt) powder.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 85, doi. 10.1111/j.1471-0307.2008.00441.x
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- Article
Investigation of the effects of mechanical post-processing with a colloid mill on the texture properties of stirred yogurt.
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- International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 379, doi. 10.1111/j.1471-0307.2008.00425.x
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- Article