Relevant bibliographies by topics / Fermentation of milk

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fermentation of milk'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Fermentation of milk"

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Milanovic, Spasenija, Eva Loncar, Mirjana Djuric, et al. "Low energy Kombucha fermented milk-based beverages." Acta Periodica Technologica, no. 39 (2008): 37–46. http://dx.doi.org/10.2298/apt0839037m.

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This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat) by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha s
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Taşkın, Bilge, and Neriman Bağdatlıoğlu. "Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1277–82. http://dx.doi.org/10.24925/turjaf.v8i6.1277-1282.3290.

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During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout
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CAI, KANGTAO, HUAYOU CHEN, XINYU HENG, et al. "Optimization of Small Peptide Feed from Milk Thistle Residue by Synergistic Fermentation of Multiple Strains and Proteases." Romanian Biotechnological Letters 26, no. 6 (2021): 3102–9. http://dx.doi.org/10.25083/rbl/26.6/3102-3109.

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In order to improve the utilization rate of the milk thistle residue, this study used the synergistic fermentation of multiple strains and proteases to increase the small peptide content of the fermented feed produced by the milk thistle residue. Taking the small peptide content of the milk thistle residue fermented feed as an indicator, the optimal fermentation process was obtained by single-factor optimization experiments and the response surface methodology. The optimal fermentation process was as follows: fermentation time of 7 days, inoculum size of 15%, inoculation ratio of aerobic strai
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Hati, Subrota, Nikita Patel, and Rinkal Pipaliya. "Bioactivities and production of antihypertensive peptides during fermentation of soy milk by lactic cultures." Reviews and Research in Medical Microbiology 34, no. 2 (2023): 79–88. http://dx.doi.org/10.1097/mrm.0000000000000346.

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The objective of this study was to evaluate the effect of pH on fermentative characteristics of selected lactic acid bacteria in soy milk, determining α-galactosidase activity and the utilization pattern of sucrose, raffinose and stachyose during fermentation of soymilk and also to evaluate the angiotensin-converting enzyme (ACE) inhibitory and proteolytic activities. In this study, Lactobacillus helveticus MTCC5463 (V3) reduced maximum pH (pH 4.25) in soy milk (pH 6.5), produced highest viable lactic counts, i.e. 13.32 log CFU/ml in soy milk (pH 8.0) during fermentation. Highest acidity was o
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Wakita, Yoshihisa, Hajime Kanda, Koji Takazumi, and Youichi Tsuchiya. "Alcohol fermentation of milk by multiple fermentation." Japanese Journal of Lactic Acid Bacteria 29, no. 3 (2018): 145–51. http://dx.doi.org/10.4109/jslab.29.145.

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Utami, Tyas, Giyarto Giyarto, Titik F. Djaafar, and Endang S. Rahayu. "Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage." Indonesian Food and Nutrition Progress 13, no. 1 (2014): 11. http://dx.doi.org/10.22146/jifnp.116.

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Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lac
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Malbasa, Radomir, Eva Loncar, Spasenija Milanovic, and Ljiljana Kolarov. "Use of milk-based kombucha inoculum for milk fermentation." Acta Periodica Technologica, no. 40 (2009): 47–52. http://dx.doi.org/10.2298/apt0940047m.

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In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The b
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Trimigno, Alessia, Christian Bøge Lyndgaard, Guðrún Anna Atladóttir, Violetta Aru, Søren Balling Engelsen, and Line Katrine Harder Clemmensen. "An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality." Metabolites 10, no. 7 (2020): 293. http://dx.doi.org/10.3390/metabo10070293.

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A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a 1H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckii ssp. bulgaricus, S.
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Tangyu, Muzi, Jeroen Muller, Christoph J. Bolten, and Christoph Wittmann. "Fermentation of plant-based milk alternatives for improved flavour and nutritional value." Applied Microbiology and Biotechnology 103, no. 23-24 (2019): 9263–75. http://dx.doi.org/10.1007/s00253-019-10175-9.

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Abstract Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, a
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Al-Nassir, Noura S. M., and Sally S. Sakr. "In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula." Foods 13, no. 4 (2024): 570. http://dx.doi.org/10.3390/foods13040570.

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Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants’ needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers’ attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant’s gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The ferme
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Dissertations / Theses on the topic "Fermentation of milk"

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Itsaranuwat, Pariyaporn. "Aspects of the fermentation of soy milk." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272234.

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Abesinghe, Abesinghe Mudiyanselage Nishani Lakmali. "Effects of ultrasound on homogenization and fermentation kinetics of buffalo's milk." Thesis, Queensland University of Technology, 2020. https://eprints.qut.edu.au/180811/1/Abesinghe%20Mudiyanselage%20Nishani%20Lakmali_Abesinghe_Thesis.pdf.

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This research has developed a new method of fermentation of set yoghurts made from buffalo's milk using ultrasound technology. It investigated the effects of power ultrasound on the starter culture members which are used to ferment buffalo's milk. The study determined the changes that take in the components of buffalo's milk due to the ultrasound. The results were used to determine the optimum process conditions for the fermentation of buffalo's milk. Outcomes of the research will lead to higher productivity and better quality set yoghurts manufacturing.
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Yan, Tianhai. "The effects of feeding molasses on rumen fermentation, intake and milk production." Thesis, University of Glasgow, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281907.

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Wakeling, Lara. "Utilisation of Kluyveromyces marxianus for the ethanolic fermentation of lactose in skim milk permeate." Thesis, University of Ballarat, School of Biological and Chemical Sciences [Mt. Helen, Vic.] :, 1994. http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/44690.

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Elvin, Mark. "Production and structure of exopolysaccharides from thermophilic lactic acid bacteria." Thesis, University of Huddersfield, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368301.

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Gomez-Alarcon, Rogelio Alfonso. "Effects of Aspergillus oryzae on milk production, feed utilization and rumen fermentation in lactating dairy cows." Diss., The University of Arizona, 1988. http://hdl.handle.net/10150/184589.

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Two production trials were conducted for 84 d each. The first with 22 Holstein cows in late lactation. The second with 46 Holstein cows in early lactation. Treatments were C (control) and AO (A. oryzae 3g/d). Diets were for production trial 1 a 1:1 forage: concentrate ratio; for trial 2 was 2:3. Milk production in trial 1 was higher (P > .05) in AO fed cows during the first weeks of the trial. In trial two AO cows consistently produced more milk (P < .03). Rectal temperatures during hot weather (over 35°C) were consistently lower in AO fed cows, though not significant (P > .10). Two digestibil
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Wettstein, Hans-Rudolf. "Influence of plant lecithins on rumen fermentation, lipid digestion and quality of milk and body fat in cattle /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13721.

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Sarrazin, Pascale. "Effects of feeding raw and roasted sunflower seeds on ruminal fermentation, nutrient utilization and milk production of dairy cows." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80873.

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Three studies were conducted to determine the effects of roasting on ruminal degradability of sunflower seeds and the effects of feeding roasted sunflower seeds on ruminal fermentation, nutrient digestibility and milk yield and composition of dairy cows. Experimental treatments were a control diet with no added sunflower seed, a raw sunflower seed diet and a roasted sunflower seed diet. Sunflower seed diets contained 6% fat whereas the control diet contained 3% fat. In study one, two ruminally fistulated cows were used in a randomized complete block design to determine the effects of ro
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Doherty, John Gerard. "The effect of differences in silage fermentation and concentrate source on rumen and milk production parameters in dairy cows." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241388.

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El-Sharoud, Walid M. "Effect of ribosome modulation factor on the behaviour of Escherichia coli under acid stress and in milk fermentation systems." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.400953.

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Books on the topic "Fermentation of milk"

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K, Robinson R., ed. Therapeutic properties of fermented milks. Elsevier Applied Science, 1991.

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Prakash, Tamang Jyoti, and Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Taylor & Francis, 2010.

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Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

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Functions of fermented milk: Challenges for the health sciences. Elsevier Applied Science, 1992.

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Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2022.

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Richard N. B. 1882 Hart. Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2018.

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Richard N. b. 1882 Hart. Leavening Agents; Yeast, Leaven, Salt-rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Franklin Classics, 2018.

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Hart, Richard Newell. Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Franklin Classics, 2018.

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Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2022.

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Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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Book chapters on the topic "Fermentation of milk"

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Alhaj, O. A., and A. Kanekanian. "Milk-derived Bioactive Components from Fermentation." In Milk and Dairy Products as Functional Foods. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118635056.ch8.

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Liu, Siqing. "Milk Fermentation with Kefir Grains and Health Benefits." In Probiotics, the Natural Microbiota in Living Organisms. CRC Press, 2021. http://dx.doi.org/10.1201/9781351027540-6.

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Stadhouders, J., and G. van den Berg. "Use of Lysozyme for the Prevention of Butyric Acid Fermentation in Gouda Cheese. Limited Effect of the Enzyme." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_59.

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Šertović, Edina, Zlatan Sarić, Rajka Božanić, Miroljub Barać, Irena Barukčić, and Aleksandar Kostić. "Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture." In 30th Scientific-Experts Conference of Agriculture and Food Industry. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40049-1_32.

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Korhonen, Hannu, and Anne Pihlanto-Leppälä. "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters." In ACS Symposium Series. American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0816.ch013.

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Gilbert, M. S., A. J. Pantophlet, J. J. G. C. van den Borne, H. A. Schols, and W. J. J. Gerrits. "Small intestinal fermentation contributes substantially to starch disappearance in milk-fed calves." In Energy and protein metabolism and nutrition in sustainable animal production. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-781-3_4.

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Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

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AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various
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Lehtonen, Pekka O., Hanna Laitinen, Tuomo Tupasela, and Matti Antila. "Sensor Technique for Monitoring Changes in pH, Ca2+, pO2, pCO2 and Electrical Conductivity in Milk During Fermentation." In Contemporary Electroanalytical Chemistry. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4899-3704-9_25.

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Japar, A. S., M. S. Takriff, J. M. Jahim, and A. A. H. Kadhum. "Acetone–Butanol–Ethanol Fermentation From Palm Oil Mill Effluent Using Clostridium acetobutylicum." In Developments in Sustainable Chemical and Bioprocess Technology. Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-6208-8_5.

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Kayalvizhi, Ramalingam, and Samuel Jacob. "Elucidating Deoiled Rice Bran as an Effectual Feedstock for Fermentation Through Mild Acid-Mediated Combined Pretreatment and Saccharification." In Springer Proceedings in Earth and Environmental Sciences. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-64006-3_35.

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Conference papers on the topic "Fermentation of milk"

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Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f
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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two
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Brouwer, Gijs J. A., Tamara Jankovic, Adrie J. J. Straathof, Anton A. Kiss, and John A. Posada. "Green Industrial-Scale Plant Design for Syngas Fermentation to Isopropyl Alcohol and Acetone: Economic and Environmental Sustainability Assessment." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.167278.

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Steel mill off gas fermentation presents a promising green alternative to petrochemical isopropyl alcohol (isopropanol, IPA) and acetone production while potentially reducing greenhouse gas emissions. A pilot-scale study stated negative global warming potential (GWP) at 85% gas conversion and 90% product selectivity. However, industrial-scale plant design including detailed techno-economic assessment (TEA) and life cycle assessment (LCA) remain undescribed. Therefore, this study modelled a heat-integrated 47.5 kton/ year gas fermentation process to IPA and acetone, based on pilot-scale data. T
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Junior, Ivaldir J. Tamagno, Bruno F. Santoro, Omar Guerra, and Mois�s Teles dos Santos. "An MILP model to identify optimal strategies to convert soybean straw into value-added products." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.185559.

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Soybean is a highly valuable global commodity due to its versatility and numerous derivative products. During harvest, all non-seed materials become �straw�. Currently, this waste is primarily used for low-value purposes such as animal feed, landfilling, and incineration. To address this, the present work proposes a conceptual biorefinery aimed at converting soybean straw into higher-value products. The study began with data collection to identify potential conversion routes. Based on this information, a superstructure was developed, comprising seven conversion routes: four thermochemical rout
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Wilkes, J. F., E. E. Watanabe, and M. C. Amaral. "Evaluation and Control of Deposition Potential of Process Condensate in Sugar and Alcohol Plants." In CORROSION 1989. NACE International, 1989. https://doi.org/10.5006/c1989-89426.

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Abstract Ethanol (95%) produced in sugar mill/distilleries now provides 90% of Brazil's passenger car fuel requirements, sharply reducing petroleum demand. Sugar juice or molasses are fermented; resulting 13% ethanol is concentrated to 95% in multi-plate stainless columns. Serious corrosion/deposition is common in process condensate systems. Deposition is caused by corrosion products, reactions between organic acids/ inorganic salts in condensates, and heavy metal reactions with sugars/ organic acid by products of fermentation. Deposit control requires dispersion of organic foulants/corrosion
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Vassilev, Nikolay, Luis Garcia del Moral Garrido, Vanessa Martos Nunes, Giuseppe Falvo D�Urso Labate, and Maria Vassileva. "GLYCEROL-BASED FERMENTATION BY PLANT GROWTH PROMOTING ASPERGILLUS NIGER FOR ITS FURTHER FORMULATION AND APPLICATION IN TOMATO GROWTH." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.24.

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Sustainable crop production includes methods of growing food in a responsible manner avoiding application and dependence on chemically produced fertilizers and pesticides. The latter means development of approaches that lead to environmentally mild inputs based on the production-consumption-recycling principle. Biofertilizers are an important tool to achieve sustainable crop production. In this work, we report the results of experiments on growth and spore/mycelium production of plant growth promoting A. niger applying standard nutritional medium (potato-dextrose broth, PDB) enriched with 3% i
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Costa, Luiz M., Abhay Athaley, Zach Losordo, Adriano P. Mariano, John Posada, and Lee R. Lynd. "Synergies Between the Distillation of First- and Second-Generation Sugarcane Ethanol for Sustainable Biofuel Production." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.195037.

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This work investigated synergies for improved energy efficiency between integrated first- (1G) and second-generation (2G) sugarcane ethanol distillation, an energy-intensive unit operation, especially for stand-alone 2G ethanol. For this investigation, integrated and separated 1G2G distillation simulations were conducted using Aspen Plus v.10 assuming a dilute 2G fermentation beer with titer varying from 5 to 40 g/L. The results were then assessed in heating energy demand savings for distillation, and it was measured the potential of saved bagasse (boiler fuel) for valorization in either elect
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Anggraini, Hapsari, Kullanart Tongkhao, and Wasaporn Chanput. "Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation." In THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges. Author(s), 2018. http://dx.doi.org/10.1063/1.5062808.

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Cichońska, Patrycja, and Małgorzata Ziarno. "Factors affecting the fermentation of bean-based milk substitutes." In 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2023. http://dx.doi.org/10.24326/icdsupl2.p007.

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Asryan, V. R. "FUNDAMENTALS OF BAKERY BIOTECHNOLOGY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.113-114.

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This article describes the process of producing fermented milk products from cultured butter milk. It explains the high-temperature treatment of the raw material, the fermentation of milk using a local laboratory, the process of curdling and cooling the product. It also notes that fermented milk products have a positive impact on human health and are recommended to be included in the diet. Additionally, it highlights the importance of expanding the range of functional food products in the fermented milk industry due to high market competition.
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Reports on the topic "Fermentation of milk"

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Skorbiansky, Sharon Raszap, Jonathan McFadden, and Monica Saavoss. The economics of cellular agriculture. U.S. Department of Agriculture, Economic Research Service, 2024. https://doi.org/10.32747/2024.8754557.ers.

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Cellular agriculture is the production of animal products, such as meat, seafood, milk, and eggs, with no or minimal use of animals. This report introduces the economics of cell-cultured and precision fermentation foods and documents the growth in the sector. Areas of emphasis are market drivers, structural aspects of the industry, the U.S. regulatory environment, government research funding, and market challenges as of 2023.--
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.

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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support t
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeki
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Bai, Pengxiang, Lan Yang, Xiaohui Xu, et al. Efficacy of monensin, 15 types of direct-fed microbials（DFM）or their fermentation products in milk performance in dairy cows: A systematic review and network meta-analysis (NMA). INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.4.0104.

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5

Weinberg, Zwi G., Richard E. Muck, Nathan Gollop, Gilad Ashbell, Paul J. Weimer, and Limin Kung, Jr. effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7587222.bard.

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The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising str
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Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2)
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