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Fermented milk obtained with kefir grains as an ingredient in breadmaking
(Wiley, 2014-04)
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
(EDP SCIENCES S A, 2009)
This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were ...
Fluoride concentration of some brands of fermented milks available in the market
(2011-04-01)
Objectives: To evaluate the fluoride ion concentration in some fermented milks present in the market. Methods: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were ...
Fatty acid profile, trans-octadecenoic, alpha-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks
(ELSEVIER SCI LTDOXFORD, 2012)
Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow ...
Milk And Acai Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage
(Inst Nacional Pesquisas AmazoniaManaus, 2016)
Milk And Açaí Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage [leite E Polpa De Açaí Aumentam A Aceitabilidade Sensorial De Uma Bebida Fermentada Por Kefir]
(Instituto Nacional de Pesquisas da Amazonia, 2016)
Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
(2018-12-01)
This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
(2018-01-01)
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The ...