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Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
trans fatty acids milk drinks storage time
2016/12/9
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids wer...
Fermented buttermilk-based beverage:impact on young volunteers’health parameters
functional beverages lipid metabolism milk protein concentrate
2016/5/11
The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional bever...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
lactic acid bacteria autolysis sensorial characteristics cheese
2009/3/20
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to th...
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...
Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics
frozen yogurt probiotic bifidobacteria acidophilus
2008/4/1
Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product. ...
Technological Properties of Milks Fermented with Thermophilic Lactic Acid Bacteria at Suboptimal Temperature
technological properties thermophilic lactic acid bacteria suboptimal temperature
2008/4/1
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal te...
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 ...
Purification and Characterization of an Antihypertensive Peptide from a Yogurt-Like Product Fermented by Lactobacillus helveticus CPN4
yogurt-like product Lactobacillus helveticus antihypertensive peptide angiotensin I-converting enzyme
2008/3/28
Whey peptides in a yogurt-like product fermented by Lactobacillus helveticus CPN4 were fractionated by a Sep-pak C-18 cartridge followed by two-step reverse-phase HPLC. The antihypertensive activity w...
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
bifidobacteria probiotic cheese survival
2008/3/28
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...
Cell-Free Whey from Milk Fermented with Bifidobacterium breve C50 Used to Modify the Colonic Microflora of Healthy Subjects
Bifidobacterium sp. colonic microflora fecal bacterial enzymes fermented dairy products
2008/3/28
The ingestion of viable bacteria is thought to be required to modify intestinal microflora. In the present study, the effects on fecal flora of consumption of cell-free concentrated whey from milk tha...
A Modified Form of a Vitamin B12 Compound Extracted from Whey Fermented by Lactobacillus helveticus
vitamin B12 • lactic acid fermentation of whey Lactobacillus helveticus B-1 bioautography of vitamin B12 compounds
2008/3/28
The content of vitamin B12 in whey was reduced considerably during lactic acid fermentation, which was analogous to the lactic acid fermentation of milk. This apparent B12 decrease in whey was caused ...