Relevant bibliographies by topics / Fermented milk Industry

Contents

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

Academic literature on the topic 'Fermented milk Industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Fermented milk Industry.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Fermented milk Industry"

1

Rozhkova, Alena, and Julia Olentsova. "Development of New Technological Solutions for the Dairy Industry." E3S Web of Conferences 161 (2020): 01086. http://dx.doi.org/10.1051/e3sconf/202016101086.

Full text
Abstract:
Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-ba
APA, Harvard, Vancouver, ISO, and other styles
2

Kandylis, Panagiotis, Dimitra Dimitrellou, Mantha Gousi, Eleana Kordouli, and Maria Kanellaki. "Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles." Beverages 7, no. 3 (2021): 47. http://dx.doi.org/10.3390/beverages7030047.

Full text
Abstract:
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showe
APA, Harvard, Vancouver, ISO, and other styles
3

Gasheva, M. A. "Selection of raw materials and main components for production of sour milk drink from goat’s milk." New Technologies 16, no. 6 (2021): 13–19. http://dx.doi.org/10.47370/2072-0920-2020-16-6-13-19.

Full text
Abstract:
Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented m
APA, Harvard, Vancouver, ISO, and other styles
4

Kullisaar, Tiiu, Epp Songisepp, Marika Mikelsaar, Kersti Zilmer, Tiiu Vihalemm, and Mihkel Zilmer. "Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects." British Journal of Nutrition 90, no. 2 (2003): 449–56. http://dx.doi.org/10.1079/bjn2003896.

Full text
Abstract:
The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a humanLactobacillusspp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats'
APA, Harvard, Vancouver, ISO, and other styles
5

Bezverkhaya, N. S., and О. A. Ogneva. "Development of whey milk drink." New Technologies 17, no. 1 (2021): 14–20. http://dx.doi.org/10.47370/2072-0920-2021-17-1-14-20.

Full text
Abstract:
At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. Vitamins, antioxidants, vitamin-like substances, flavoring components, micro and macro elements, phospholipids, prebiotics, probiotics, essential amino acids, polyunsaturated fatty acids can be used as enriching ingredients. On the other hand, the problem of targeted and economically profitable use of secondary milk processing resources is a signifi
APA, Harvard, Vancouver, ISO, and other styles
6

Dolmatova, O. I., and I. S. Palchikova. "Fermented milk drink technology with orange syrup." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 92–96. http://dx.doi.org/10.20914/2310-1202-2019-2-92-96.

Full text
Abstract:
Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account
APA, Harvard, Vancouver, ISO, and other styles
7

Кригер, Ольга, Olga Kriger, Светлана Носкова, and Svetlana Noskova. "Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods." Food Processing: Techniques and Technology 48, no. 4 (2019): 30–38. http://dx.doi.org/10.21603/2074-9414-2018-4-30-38.

Full text
Abstract:
Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The e
APA, Harvard, Vancouver, ISO, and other styles
8

Pontonio, Erica, and Carlo Giuseppe Rizzello. "Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges." Foods 10, no. 2 (2021): 222. http://dx.doi.org/10.3390/foods10020222.

Full text
Abstract:
The growing prevalence of allergenicity towards cow’s milk, lactose intolerance, and hypercholesterolemia, as well as the trend of plant-based diets (vegetarian and vegan), is pushing the food industry and the global market towards the design, supply and production of novel plant-based milk alternatives [...]
APA, Harvard, Vancouver, ISO, and other styles
9

Poulsen, Vera Kuzina, Patrick Derkx, and Gunnar Oregaard. "High-throughput screening for texturing Lactococcus strains." FEMS Microbiology Letters 366, Supplement_1 (2019): i42—i48. http://dx.doi.org/10.1093/femsle/fnz001s.

Full text
Abstract:
ABSTRACT In the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB providing desired texture of a product is time consuming and laborious when using standard methods for measuring texture, e.g. rheology measurements. Screening of 986 Lactococcus lactis strains resulted in few strains with the ability to enhance texture, demonstrating the necessity of implementat
APA, Harvard, Vancouver, ISO, and other styles
10

LIAKHOVSKA, Olena. "Production of milk and dairy products in Ukraine: trends and prospects." Economics. Finances. Law, no. 4/1 (April 30, 2020): 20–23. http://dx.doi.org/10.37634/efp.2020.4(1).5.

Full text
Abstract:
The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further deve
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Fermented milk Industry"

1

Casarotti, Sabrina Neves [UNESP]. "Perfil tecnológico e funcional de cepas probióticas em leite fermentado." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/110992.

Full text
Abstract:
Made available in DSpace on 2014-12-02T11:16:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-10-07Bitstream added on 2014-12-02T11:21:32Z : No. of bitstreams: 1 000793449.pdf: 1774627 bytes, checksum: f954bbd302ea6c81ed822df1b34b08b2 (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos
APA, Harvard, Vancouver, ISO, and other styles
2

Casarotti, Sabrina Neves. "Perfil tecnológico e funcional de cepas probióticas em leite fermentado /." São José do Rio Preto, 2013. http://hdl.handle.net/11449/110992.

Full text
Abstract:
Orientador: Ana Lúcia Barretto Penna<br>Banca: Mirna Lúcia Gigante<br>Banca: Graziele Aparecida Chiuchi Garcia<br>Banca: Kátia Sivieri<br>Banca: Ana Carolina Conti e Silva<br>Resumo: Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos probióticos durante a estocagem refrigerada. Além disso, é importante que os probióticos sobrevivam às condições adversas encontradas du
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Fermented milk Industry"

1

Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Chandan, Ramesh C., and Arun Kilara. Manufacturing Yogurt and Fermented Milks. Wiley & Sons, Incorporated, John, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Chandan, Ramesh C., Charles H. White, Arun Kilara, and Y. H. Hui. Manufacturing Yogurt and Fermented Milks. Wiley & Sons, Incorporated, John, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

C, Chandan Ramesh, ed. Manufacturing yogurt and fermented milks. Blackwell Pub., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Chandan, Ramesh C., and Arun Kilara. Manufacturing Yogurt and Fermented Milks. Wiley & Sons, Incorporated, John, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Chandan, Ramesh C., and Arun Kilara. Manufacturing Yogurt and Fermented Milks. Wiley & Sons, Incorporated, John, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Chandan, Ramesh C., and Arun Kilara. Manufacturing Yogurt and Fermented Milks. Wiley-Interscience, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.

Full text
Abstract:
The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Fermented milk Industry"

1

Asembaeva, E. K., and Z. Zh Seidakhmetova. "THE NUTRITIONAL, BIOLOGICAL AND ENERGY VALUE OF THE FERMENTED DAIRY DRINK BASED ON CAMEL MILK WITH PREBIOTIC PROPERTIES." In Actual issues of the dairy industry, intersectoral technologies and quality management systems. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-46-53.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Vanz Borges, Cristine, Hector Gomez Gomez, Igor Otavio Minatel, and Giuseppina Pace Pereira Lima. "The Increase of Amines Content in the Intake of a Vegan Diet." In Vegetarianism and Veganism [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94095.

Full text
Abstract:
Vegetarian and vegan consumers have increased in the last years. However, the food industry is facing problems responding to this growing market, since the food safety of several plant-based products is not well established. Fruits, vegetables and fermented products, such as nut and grains milks and cheeses, may be rich sources of biogenic amines; whereas, the levels of these compounds should be considered before the inclusion on a daily diet. Biogenic amines are a class of compounds with wide physiological activities as antioxidant properties, inductors of cell division and allergic processes, and sleep, sexual and behavioral disorders. In addition to the levels of biogenic amines, the levels of some of its precursors as tryptophan, 5-hydroxytryptophan and tryptamine will be presented. The foods eaten by vegans are consumed raw, cooked, fried, fermented and mainly through homemade processing methods, which have influence on the levels of bioactive compounds from the food matrix. Exposure to processing conditions such as handling, sanitary conditions, high temperatures, preparing methods (cooking in water or oil) influencing the levels of amines, will be discussed in this chapter to enrich the knowledge on food safety associated to vegan diets.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Fermented milk Industry"

1

Asembayeva, E. K. "TO THE QUESTION OF LEAVEN SELECTION FOR FERMENTED MILK DRINK ON CAMEL MILK BASIS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-19-22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Stacenko, Ekaterina, and Nikolay Bezrukov. "ANALYSIS OF THE PRODUCTION PROCESS OF SOUR MILK DRINKS." In XIV International Scientific Conference "System Analysis in Medicine". Far Eastern Scientific Center of Physiology and Pathology of Respiration, 2020. http://dx.doi.org/10.12737/conferencearticle_5fe01d9d5604a3.17811445.

Full text
Abstract:
Technological processes in the dairy industry can be studied using mathematical modeling. In this work, using two-factor analysis, the change in the titratable acidity index is shown depending on the parameters of the production process of fortified fermented milk drinks, which have the greatest impact on the process of obtaining bifivit and immunovit. As a result, mathematical models have been developed.
APA, Harvard, Vancouver, ISO, and other styles
3

"Kajian Karakteristik Fisikokimiawi, Mikrostruktur dan Nilai Ekonomis Synbiotic Fermented Milk Guna Menunjang Pola Hidup Sehat." In Teknologi Peternakan dan Veteriner Mendukung Kemandirian Pangan di Era Industri 4.0. Pusat Penelitian dan Pengembangan Peternakan, 2019. http://dx.doi.org/10.14334/pros.semnas.tpv-2019-p.277-283.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Fermented milk Industry' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography