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Journal articles on the topic 'Fermented milks'
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1
DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.
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The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.
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Ganzorig, Khuukhenbaatar, Tadasu Urashima, and Kenji Fukuda. "Exploring Potential Bioactive Peptides in Fermented Bactrian Camel’s Milk and Mare’s Milk Made by Mongolian Nomads." Foods 9, no. 12 (2020): 1817. http://dx.doi.org/10.3390/foods9121817.
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To date, bioactive proteins and peptides from minor livestock milks and their fermented products have been scarcely reported. In Mongolia, nomads are commonly rearing five livestock animal species (i.e., cow, camel, goat, horse, and sheep) for milking and other purposes. In this study, we analyzed the peptide composition in fermented milks of Bactrian camels (Camelus bactrianus) and horses, produced by Mongolian nomads for self-consumption. Peptides from skimmed fermented milks were separated by ultrafiltration and reverse-phase high-performance liquid chromatography. Then, their amino acid sequences were determined by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Consequently, eleven peptides were identified in the fermented camel’s milk including four from β-casein (β-CN), three from αs1-CN, and two from both κ-CN and lactophorin. On the other hand, twenty-four peptides were identified in the fermented mare’s milk including nineteen from β-CN, three from αs1-CN, and one from both κ-CN and αs2-CN. According to previous reports on the bioactivities of milk-derived peptides, antibacterial and antihypertensive activities were promising in both the fermented camel’s milk and mare’s milk. In addition, potential antioxidant activity was conjectured in the fermented camel’s milk. Further investigations are currently needed to clarify the potential role of immunomodulatory peptides in the two fermented milks.
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Makwana, Mitali, JB Prajapati, Sreeja V, and Subrota Hati. "Preparation of synbiotic fermented milk and evaluation of short-chain fatty acids production during storage study." Indian Journal of Dairy Science 77, no. 4 (2024): 338–48. https://doi.org/10.33785/ijds.2024.v77i04.006.
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The fermented milk product was formulated using Lactobacillus cultures i.e., V3 and M5 with addition of corn-starch. 8% sugar level was selected for the preparation of fermented milks based on sensory attributes and overall acceptability. Optimized fermented milk (T) along with control where corn starch was replaced with skim milk powder (C) were analyzed for their proximate composition, short chain fatty acids(SCFAs) production as well as changes in physico-chemical and sensory properties during storage at refrigerated temperature(5±2ºC) up to 28 days. The pH of fermented milks C and T had significant (P<0.05) differences during 28 days of refrigerated storage and decreased from 4.35 to 3.85 and 3.93, respectively. Acidity (% LA) of fermented milks C and T significantly (P<0.05)increased to 1.22% from 0.78 and 0.76%, respectively during storage. Average viable counts (log CFU/ml) of fermented milk T was 9.57 log CFU/ml, which decreased to 7.36 log CFU/ml after 28days, which had no significant differences with C. All three short chain fatty acids (SCFA), acetic acid, propionic acid and butyric acid content (μg/mL) of fermented milks (C and T) significantly(P<0.05) increased during storage from 1.27 to 5.37 and from 4.17to 11.00μg/mL, 2.00 to 2.40 and from 2.52 to 3.64 μg/mL, 2.25 and4.72 from 2.11 and 3.18 μg/mL, respectively during storage. Treated fermented milks were acceptable up to 21 days under refrigeration temperature (5±2 ºC) and obtained higher sensory scores for all the attributes which decreased with elevated storage period.
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Mkadem, Wafa, Valentina Indio, Khaoula Belguith, et al. "Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk." Foods 12, no. 9 (2023): 1836. http://dx.doi.org/10.3390/foods12091836.
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Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow and goat milk before and after spontaneous fermentation in a clay pot and glass container at 37 °C for 24 h. Both types of milk and fermentation containers significantly affected the pH, acidity, proximate composition, viscosity, and whiteness index of fermented milks. A total of 17 fatty acids were identified in fermented milks, where palmitic, stearic, and myristic were the main saturated acids, and oleic and linoleic acids were the main unsaturated ones. These profiles were primarily influenced by the type of raw milk used. Three to five phenolic acids were identified in fermented milks, where quinic acid was the major phenolic compound, and salviolinic acid was identified only in raw goat milk. Preliminary metataxonomic sequencing analysis showed that the genera Escherichia spp. and Streptococcus spp. were part of the microbiota of both fermented milks, with the first genus being the most abundant in fermented goat milk, and Streptococcus in cow’s milk. Moreover, Escherichia abundance was negatively correlated with the abundance of many genera, including Lactobacillus. Overall, the results of this pilot study showed significant variations between the physicochemical properties, the fatty and phenolic acids, and the microbial communities of goat and cow fermented milk, showing the opportunity to further investigate the tested parameters in fermented goat milk to promote its production.
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SCHAACK, MICHELLE M., and ELMER H. MARTH. "Survival of Listeria monocytogenes in Refrigerated Cultured Milks and Yogurt." Journal of Food Protection 51, no. 11 (1988): 848–52. http://dx.doi.org/10.4315/0362-028x-51.11.848.
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Skim milks containing Listeria monocytogenes were fermented at 21, 30, 37 or 42°C for 15 h with Streptococcus lactis, S. cremoris, S. thermophilus, Lactobacillus bulgaricus or L. bulgaricus plus S. thermophilus (LBST). Amounts of inocula were 5.0, 1.0, 0.5 or 0.1%. Yogurt mix was inoculated with L. monocytogenes and fermented at 45°C for 5 h. Cultured skim milks and yogurt were stored at 4°C and sampled weekly to monitor survival of L. monocytogenes and the pH. Yogurt was sampled ca. every 3 d for enumeration of L. monocytogenes and determination of pH. Results show that L. monocytogenes survived longest in skim milks fermented with S. thermophilus, ranging from 4 weeks in skim milk fermented at 42°C with a 5.0% inoculum (final pH 4.62) to 37 weeks in skim milk fermented at 37°C with a 1.0% inoculum (final pH 4.52). When skim milks were fermented with S. lactis, L. monocytogenes survived from 2 weeks (5.0% inoculum, 30°C incubation, final pH 4.20) to more than 13 weeks (0.1% inoculum, 21°C incubation, final pH 4.70). L. monocytogenes survived from 4 (final pH 4.36) to 13 (final pH 5.30) weeks in milk fermented with S. cremoris. L. bulgaricus was the most detrimental to L. monocytogenes; the pathogen survived only 3 d to 1 week in the skim milk fermented at 37°C with 0.1 % inoculum. Survival of L. monocytogenes in milk fermented with LBST culture ranged from 1 (final pH 3.93) to 12 (final pH 4.41) weeks in those skim milks in which the organism survived the fermentation process. L. monocytogenes survived yogurt manufacture and from 1 (final pH 4.13) to 12 (final pH 3.93) d during refrigerated storage of the product.
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Karagözlü, Cem. "Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts." Mljekarstvo 74, no. 2 (2024): 106–15. http://dx.doi.org/10.15567/mljekarstvo.2024.0202.
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Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, et al. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.
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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.
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Perdigon, Gabriela, Maria E. Nader de Macias, Susana Alvarez, Guillermo Oliver, and Aida A. Pesce de Ruiz Holgado. "Prevention of gastrointestinal infection using immunobiological methods with milk fermented withLactobacillus caseiandLactobacillus acidophilus." Journal of Dairy Research 57, no. 2 (1990): 255–64. http://dx.doi.org/10.1017/s002202990002687x.
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SummaryThe protective effect of feeding milk fermented with a mixture ofLactobacillus caseisp. andLb. acidophilussp. againstSalmonella typhimuriuminfection in mice was compared with that obtained feeding milks fermented with these microorganisms individually. The survival rate obtained after oral infection withSal. typhimuriumwas 100% in mice pretreated by feeding during 8 d with the mixture ofLb. caseiandLb. acidophilusfermented milks. Similar treatments with the individual milks were ineffective. Moreover, mice became more susceptible to infection withSal. typhimuriumafter such treatment. The colonization of liver and spleen with the pathogen was markedly inhibited by the pretreatment with the mixture of fermented milk, while such inhibition was not observed using theLb. caseiandLb. acidophilusmilks. The highest levels of anti-salmonellae antibodies in serum and in intestinal fluid were found in the group of mice fed with the mixture and withLb. caseifermented milk respectively. However, this latter milk was not effective in protecting againstSal. typhimurium. When the mice were first infected withSal. typhimuriumand then fed with the mixture of fermented milks, pathogen colonization was not prevented. The results suggest that the augmentation of resistance to salmonellae caused by the treatment withLb. casei-+Lb. acidophilus-fermented milk was due to the anti-salmonellae protective immunity mainly mediated by the mucosal tissue. Milk fermented with this mixture could be used as an immunobiological method to prevent gastrointestinal infection.
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Moreno-Fernández, Jorge, Javier Díaz-Castro, Maria J. M. Alférez, Silvia Hijano, Teresa Nestares, and Inmaculada López-Aliaga. "Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk." Journal of Dairy Research 83, no. 1 (2016): 81–88. http://dx.doi.org/10.1017/s0022029915000722.
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The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.
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Sánchez-Bravo, Paola, Pedro Zapata, Alejandra Martínez-Esplá, Ángel Carbonell-Barrachina, and Esther Sendra. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry." Beverages 4, no. 3 (2018): 57. http://dx.doi.org/10.3390/beverages4030057.
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Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds.
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Smug, L. N., S. Salminen, M. E. Sanders, and S. Ebner. "Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union." Beneficial Microbes 5, no. 1 (2014): 61–66. http://dx.doi.org/10.3920/bm2013.0050.
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Beneficial microbes enter the food supply primarily through fermented foods (largely milks) and addition of probiotics. Fermented milks are a significant component of the diet of some geographical regions, including Europe. The fermentation process serves to preserve safety, nutritional quality and palatability of milk. In addition, the microbes associated with fermented milks and probiotics are associated with human health benefits. However, in the area of health claims only one claim for beneficial microbes has been approved in the European Union, that is for yoghurt to improve lactose tolerance. We searched for health messages that include probiotics or fermented milks in nutrition guidelines and recommendations in thirteen countries of the EU plus Switzerland. Such messages are allowed when they are made by non-commercial government bodies. Our analysis revealed that five EU member states have national nutrition guidelines or recommendations that include either probiotics or fermented milks with live bacteria. This supports that some EU member states recognise health benefits associated with consumption of live microbes, even if commercial marketing claims are not authorised. Harmonisation between recommendations and approved health-claims would benefit consumers and public health.
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Deeth, Hilton. "Fermented Milks (2006)." International Journal of Dairy Technology 60, no. 3 (2007): 239. http://dx.doi.org/10.1111/j.1471-0307.2007.00321.x.
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Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.
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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.
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Valente, Gustavo L. C., Leonardo B. Acurcio, Ranier C. Figueiredo, et al. "Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses." International Journal of Food Studies 10, no. 2 (2021): 398–410. http://dx.doi.org/10.7455/ijfs/10.2.2021.a10.
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Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.
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Zhang, Li, Si Mi, Ruobing Liu, Yaxin Sang, and Xianghong Wang. "Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques." Molecules 25, no. 5 (2020): 1129. http://dx.doi.org/10.3390/molecules25051129.
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The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks.
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Jenő Szigeti and László Varga. "Production of novel fermented milks." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 303–5. http://dx.doi.org/10.34101/actaagrar/49/2548.
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The objective of this research was to test the influence of various natural substances on acid production, growth, and viability of characteristic microorganisms in yogurt and probiotic fermented dairy foods. Oligofructose, inulin, honey, and the dried biomass of Spirulina (Arthrospira) platensis were found to stimulate the growth rate and acid production activity of the major thermophilic diary cultures tested and, in addition to this, the presence of the aforementioned substrates also improved the survival of starter bacteria in fermented milk products during storage. The reduced production time of cultured milks resulted in increased production efficiency. The stimulatory and/or protective effect of oligofructose,inulin, honey, and Spirulina on Bifidobacterium spp. is probably the most important finding of this study because bifidobacteria do not grow well in milk and they have low survival rates in conventional fermented milks. Some of the bioactive substances tested were also capable of exerting an antifungal effect on spoilage yeasts and molds, and improving the nutritional and sensory properties of the final product, thus providing a new opportunity for manufacture of functional fermented dairy foods.
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GUEIMONDE, MIGUEL, NIEVES CORZO, GABRIEL VINDEROLA, JORGE REINHEIMER та CLARA G. DE LOS REYES-GAVILÁN. "Evolution of carbohydrate fraction in carbonated fermented milks as affected by β-galactosidase activity of starter strains". Journal of Dairy Research 69, № 1 (2002): 125–37. http://dx.doi.org/10.1017/s0022029901005192.
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The influence of carbonation on the evolution of lactose, galactose and glucose in fermented milks with added probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus and/or Bifidobacterium bifidum) was evaluated and related to β-galactosidase activity of starter strains. During incubation and first days of refrigeration, lactose hydrolysis resulting in the liberation of galactose and glucose occurred in CT (Streptococcus thermophilus/Lb. casei), AT (Str. thermophilus/Lb. acidophilus) and ABT fermented milks (Str. thermophilus/Lb. acidophilus/Bifid. bifidum). Levels of galactose were higher than those of glucose and could be related to the preferential consumption of glucose by actively growing bacteria. Through the incubation, lactose and monosaccharide levels were not affected by milk carbonation. However, during refrigerated storage the presence of this gas was associated with slightly lower content of lactose and higher levels of galactose and glucose in AT and ABT products but not in CT fermented milks. Through the refrigeration galactose was moderately utilised by Lb. acidophilus in AT products whereas the presence of Bifid. bifidum seems to prevent the consumption of this sugar in ABT fermented milks. Glucose remained constant, with minor variations in CT products but a continuous increase of this sugar occurred in carbonated AT and ABT fermented milks during storage. β-Galactosidase activity displayed by Str. thermophilus strains was similar at pH 6·5 (initial pH of non-carbonated samples) and pH 6·3 (initial pH of carbonated samples) whereas Lb. acidophilus LaA3 showed greater β-galactosidase activity at pH 6·3 than at higher pH values. Thus, the enhanced metabolic activity of Lb. acidophilus caused by the low initial pH of carbonated milk also promoted higher cellular β-galactosidase activity that could have released greater amounts of galactose and glucose from lactose in AT and ABT fermented milks through the refrigerated period. In CT fermented milks, similar β-galactosidase activity levels of Str. thermophilus at pH 6·5 and 6·3 together with the absence of β-galactosidase activity in Lb. casei could explain the lack of differences on glucose and galactose content between carbonated and non-carbonated samples.
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Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, et al. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (2019): 6093. http://dx.doi.org/10.3390/su11216093.
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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.
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Andrade, Elisa Helena Paz, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, and Mônica de Oliveira Leite. "Fat content in fermented milk beverages: determination by the Gerber method." Semina: Ciências Agrárias 43, no. 1 (2022): 441–48. http://dx.doi.org/10.5433/1679-0359.2022v43n1p441.
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Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.
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Puhan, Zdenko. "Fermented milks and health." Trends in Food Science & Technology 1 (July 1990): 28. http://dx.doi.org/10.1016/0924-2244(90)90011-m.
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Corti, Daiane, Angelica Regina Gabiatti, Deisy Alessandra Drunkler, and Fabiana De Oliveira Martins. "Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná." Revista Brasileira de Pesquisa em Alimentos 3, no. 2 (2014): 90. http://dx.doi.org/10.14685/rebrapa.v3i2.88.
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<p>Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paran&aacute;, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88</p>
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Kiełczewska, Katarzyna, Aneta Dąbrowska, Marika Magdalena Bielecka, et al. "Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks." Foods 11, no. 13 (2022): 1817. http://dx.doi.org/10.3390/foods11131817.
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Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.
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Terpend, Kathleen, Marie‐Agnès Blaton, Céline Candalh, Jean‐Michel Wal, Philippe Pochart, and Martine Heyman. "Intestinal Barrier Function and Cow's Milk Sensitization in Guinea Pigs Fed Milk or Fermented Milk." Journal of Pediatric Gastroenterology and Nutrition 28, no. 2 (1999): 191–98. http://dx.doi.org/10.1002/j.1536-4801.1999.tb02037.x.
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ABSTRACTBackground:The respective effect of milk and fermented milks on intestinal barrier capacity and on sensitization to β‐lactoglobulin was studied using a guinea pig model of cow's milk allergy.Methods:Guinea pigs were fed a control diet or the same diet supplemented with milk, fermented milk (Streptococcus thermophilus and Bifidobacterium breve), or dehydrated fermented milk. Intestinal barrier capacity to macromolecules was assessed in an Ussing chamber, and sensitization to cow's milk protein was measured by systemic anti‐β‐lactoglobulin immunoglobulin G1 titers and by intestinal anaphylaxis, the latter assessed by the β‐lactoglobulin‐induced increase in short‐circuit current of jejunal fragments (ΔIscβ‐LG).Results:The electrical resistance of jejunum was similar in the four groups (∼80 Ω/cm2) suggesting the same paracellular permeability. The transport of 14C‐β‐lactoglobulin from mucosa to serosa was significantly decreased in the animals fed dehydrated fermented milk (403 ± 131 ng/hr·cm2) compared with that in control animals or animals fed milk (767 ± 250 ng/hr·cm2 and 749 ± 475 ng/hr·cm2, respectively; p < 0.05). Milk fermentation did not modify native β‐lactoglobulin concentration but anti‐β‐lactoglobulin immunoglobulin G1 titers were higher in fermented milk and dehydrated fermented milk (log10 titer = 2.86 and 2.79, respectively) than in guinea pigs fed milk (log10 titer = 2.5; p < 0.007). However, β‐lactoglobulin‐induced intestinal anaphylaxis remained the same in the three groups (ΔIscβ‐LG, 9.6 ± 4.1 µA/cm2, 8.5 ± 4.3 µA/cm2, and 8.5 ± 3.4 µA/cm2 in milk‐fed, fermented milk‐fed, and dehydrated fermented milk‐fed guinea pigs, respectively).Conclusions:The intestinal barrier capacity to milk proteins seems to be reinforced by dehydrated fermented milk, but milk and fermented milks are equally efficient in inducing cow's milk allergy in guinea pigs.
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Mangia, Nicoletta P., Silvia Carta, Marco A. Murgia, Luigi Montanari, and Anna Nudda. "Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed." Fermentation 9, no. 6 (2023): 522. http://dx.doi.org/10.3390/fermentation9060522.
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This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli. Experimental fermented milks were produced using Lacticaseibacillus paracasei Shirota and two potential probiotic lactobacilli, namely Lacticaseibacillus rhamnosus A2 and Lacticaseibacillus paracasei FS109. The fermented milks were produced using milk from goats fed a basal diet without any supplementation (CON) and milk from goats supplemented with 200 g/d of extruded linseed (LIN). All lactobacilli tested grew well both in CON and LIN milk, reaching high numbers during fermentation. The colony count ranged between 8 and 10 Log CFU/mL, despite slow acidification activity, which occurred especially in milk fermented by L. FS109. By contrast, an undesired post-acidification occurred, more pronounced in CON than in LIN milk, which still highlighted the strong acid-tolerance of L. Shirota and L. rhamnosus A2 in particular. This research showed that goat milk enriched in PUFA had no negative effect on the viability of the tested Lactobacilli. Both values of L. Shirota and L. rhamnosus “live cells” throughout the cold storage of the products were higher than those recommended to guarantee the quality of fermented milk products, making them beneficial to consumers’ health.
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MATAR, CHANTAL, JUAN CARLOS VALDEZ, MARCELA MEDINA, MIRTHA RACHID, and GABRIELA PERDIGON. "Immunomodulating effects of milks fermented by Lactobacillus helveticus and its non-proteolytic variant." Journal of Dairy Research 68, no. 4 (2001): 601–9. http://dx.doi.org/10.1017/s0022029901005143.
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The effect of milks fermented by Lactobacillus helveticus and its non-proteolytic variant on mucosal and tumoral immunity was studied. Milks fermented by Lb. helveticus wild type or its non-proteolytic variant were administered orally to mice for different periods (3, 5 and 7 d). The immune response was assessed by analysing the activity of the peritoneal macrophages, the number of cells secreting IgA associated with the gut-associated lymphoid tissue and with the bronchial-associated lymphoid tissue. The number of cells was determined by direct immunofluorescence. The antitumour activity was monitored by studying the regression of the subcutaneously implanted fibrosarcomas. After 3 d feeding of milk fermented by Lb. helveticus wild type, the number of sIgA increased significantly at both the intestinal and bronchial levels, indicating that a cellular migration had occurred. This effect was not noticeable when milk fermented by Lb. helveticus Protease (−) was orally administered. Both fermented milks (wild type or its variant) exhibited an effect on the activity of the peritoneal macrophages, which might be indirectly correlated to the regression of the fibrosarcoma. Although the mechanism by which the lactic acid bacteria enhance the immune system is not clear, this study clearly suggests that the bioactive compounds released during milk fermentation might contribute to the immunoenhancing properties of these products. By releasing biopeptide, lactic acid bacteria have important implications in modulation of the host's immune response, more specifically its cellular immune response.
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Teichert, Joanna, Dorota Cais-Sokolińska, Romualda Danków, et al. "Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition." Foods 9, no. 2 (2020): 217. http://dx.doi.org/10.3390/foods9020217.
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Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.
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Bintsis, Thomas, and Photis Papademas. "The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review." Fermentation 8, no. 12 (2022): 679. http://dx.doi.org/10.3390/fermentation8120679.
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The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping. Milk of different mammal species has traditionally been used for the manufacture of fermented milk products. Cow’s milk is the basis for most dairy fermented products around the world. Milk from other mammals, including sheep, goat, camel, mare, buffalo, and yak may have been historically more important and remain so in certain regions. The milks from different species have differences in chemical composition and in certain, vital for the fermentation, components. The diversity of fermented milk products is further influenced by the wide variety of manufacturing practices. A great number of fermented dairy products have been traditionally produced worldwide, and many of them are still produced either following the same traditional process or manufactured industrially, using standardized processes under controlled conditions with specified starter cultures. The evolution from traditional to industrial production, their specific regional differences, their special characteristics, and the microbiological aspects of fermented dairy products are discussed. Throughout the evolution of fermented milk products, functional and therapeutic properties have been attributed to certain components and thus, yogurts and fermented milks have gained a significant market share. These products have gained wide global recognition as they meet consumers’ expectations for health-promoting and functional foods. The exploitation of microbiological methods based on DNA (or RNA) extraction and recently high-throughput techniques allowed for the accurate identification of the microbiota of fermented milk products. These techniques have revealed the significance of the properties of the autochthonous microbes and provided novel insights into the role of the microbiota in the functional and organoleptic properties of many fermented milk products.
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Prete, Roberta, Francesca Dell’Orco, Giusi Sabatini, Federica Montagano, Natalia Battista, and Aldo Corsetti. "Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Lactiplantibacillus plantarum Strains." Foods 13, no. 11 (2024): 1663. http://dx.doi.org/10.3390/foods13111663.
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Exopolysaccharides (EPSs) producing lactic acid bacteria have been claimed to confer various health benefits to the host, including the ability to face oxidative and inflammatory-related stress. This study investigated the ability of food-borne Lactiplantibacillus (Lpb.) plantarum to improve the antioxidant activity of fermented milks by producing EPSs. Two Lpb. plantarum strains, selected as lower and higher EPSs producers, have been applied in lab-scale fermented milk production, in combination with conventional starters. Antioxidant activity was investigated in vitro using DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays while the ability to modulate reactive oxygen species (ROS) level was evaluated in an intestinal healthy model, subjected to both oxidative and inflammatory stress. Furthermore, to verify whether digestion affects functionality, fermented milks were evaluated before and after in vitro-simulated INFOGEST digestion. The results showed an improved antioxidant activity of fermented milk enriched with Lpb. plantarum LT100, the highest EPSs producer. Furthermore, the data showed a different ROS modulation with a protective anti-inflammatory effect of samples enriched with Lpb. plantarum strains. Our data suggest the use of selected EPS-producing strains of Lpb. plantarum as a natural strategy to enrich the functionality of fermented milks in terms of ROS modulation and inflammatory-related stress.
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Fuglsang, Anders, Dan Nilsson, and Niels C. B. Nyborg. "Cardiovascular Effects of Fermented Milk Containing Angiotensin-Converting Enzyme Inhibitors Evaluated in Permanently Catheterized, Spontaneously Hypertensive Rats." Applied and Environmental Microbiology 68, no. 7 (2002): 3566–69. http://dx.doi.org/10.1128/aem.68.7.3566-3569.2002.
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ABSTRACT In this study, two strains of Lactobacillus helveticus were used to produce fermented milk rich in angiotensin-converting enzyme (ACE) inhibitors. In vitro tests revealed that the two milks contained competitive inhibitors of ACE in amounts comparable to what has been obtained in previously reported studies. The two milks were administered by gavage to spontaneously hypertensive rats that had had a permanent aortic catheter inserted through the left arteria carotis, and mean arterial blood pressure and heart rate were monitored from 4 to 8 h after administration. Unfermented milk and milk fermented with a lactococcal strain that does not produce inhibitors were used as controls. Highly significant blood pressure effects were observed; i.e., milk fermented with the two strains of L. helveticus gave a more pronounced drop in blood pressure than the controls. Significant differences in heart rate effects were detected with one of the strains.
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Hadjimbei, Elena, George Botsaris, and Stavrie Chrysostomou. "Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential." Foods 11, no. 17 (2022): 2691. http://dx.doi.org/10.3390/foods11172691.
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Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry.
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Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.
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Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed as having no impact on the composition or sensory properties of the products, attributes that were found to be mainly dependent on the culture. At the fortification level applied, fermented products could be a good alternative to dietary supplements, because they are readily consumed and combine the beneficial effects of probiotic microorganisms with important amounts of valuable vitamins.
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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.
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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 showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks.
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Tsangalis, Dimitri, Gisela Wilcox, Nagendra P. Shah, and Lily Stojanovska. "Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria." British Journal of Nutrition 93, no. 6 (2005): 867–77. http://dx.doi.org/10.1079/bjn20041299.
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We investigated the effects of consuming an isoflavone aglycone-enriched soya milk containing viable bifidobacteria on urinary isoflavone excretion and percentage recovery. Sixteen postmenopausal women were randomly divided into two groups to consume either fermented or non-fermented soya milk. Each group participated in a double-blind, crossover study with three 14 d supplementation periods, separated by a 14 d washout. Subjects ingested three daily dosages of isoflavone via the soya milk and collected four 24 h pooled urine specimens per supplementation period. Soya milks were prepared with soya protein isolate and soya germ, followed by fermentation with bifidobacteria. Isoflavone levels were quantified using HPLC. Non-fermented soya milks at 20, 40 and 80 mg isoflavone/200 ml contained 10 %, 9 % and 7 % aglycone, respectively, with their fermented counterparts containing 69 %, 57 % and 36 % aglycone (P<0·001). A trend to a greater percentage urinary recovery of daidzein and glycitein was observed among women consuming fermented soya milk at a dosage of 40 mg isoflavone (P=0·13). A distinct linear dose response for the fermented soya milk group (R2=0·9993) compared with the non-fermented group (R2=0·8865) suggested less interindividual variation in isoflavone absorption. However, total urinary isoflavone excretion was similar for both groups (P>0·05), with urinary isoflavone recovery at approximately 31 %. Increasing the isoflavone dosage correlated positively with its urinary excretion, but urinary percentage recovery of isoflavone was inversely related to dosage level. Hence, a modest dosage ranging from 20 to 30 mg/d may provide the most bioavailable source of isoflavone, regardless of whether it is via an aglycone-rich fermented soya milk or a glucoside-rich soya milk.
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Drewnowski, Adam, Wesley Tang, and Rémi Brazeilles. "Calcium requirements from dairy foods in France can be met at low energy and monetary cost." British Journal of Nutrition 114, no. 11 (2015): 1920–28. http://dx.doi.org/10.1017/s0007114515003669.
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AbstractInadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values were obtained from industry sources and the French national nutrient composition database. Retail prices were from Paris supermarkets. Products in each group were aggregated into twenty-one categories using clustering analyses. The costs in energy (kJ (kcal)), euros (€), and in SFA, added sugar and Na (defined here as nutrients to LIMit) associated with providing 120 mg of Ca (equivalent to 15 % daily value (15 % DV)) were calculated for each product group and category. The milk group supplied Ca at the lowest energy, monetary and LIM cost. Fresh plain and ‘light’ yogurts and fermented milks were next, followed by sweetened yogurts and flavoured milks. Light dairy desserts provided Ca with relatively few energy but were more expensive. Cheeses were a heterogeneous group. Hard cheeses (Comté) provided the most Ca per serving. Semi-hard cheeses (Camembert) and cream and blue cheeses (Roquefort) provided Ca at a cost comparable with sweetened yogurts and flavoured milks. Double cream, soft and goat cheeses were not optimal Ca sources. New value metrics can help identify affordable dairy foods that provide Ca without excessive energy or nutrients to limit. These conditions were satisfied by a wide variety of dairy products in France.
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Oktay, Yerlikaya. "A review of fermented milks: potential beneficial effects on human nutrition and health." African Health Sciences 23, no. 4 (2023): 498–507. http://dx.doi.org/10.4314/ahs.v23i4.54.
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Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on mineral metabolism, reduce lactose intolerance symptoms and cholesterol levels. In addition to these effects, it has many other beneficial effects such as positive effects on type 2 diabetes and hypertension, antimutagen and antioxidant effects, and reduction of allergic symptoms. Dairy products including fermented milk are known to be the main carrier of probiotic microorganisms, and many clinical studies show the effects of probiotic strains on health. In this study, the effects of fermented milks on human nutrition and health are mentioned.
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Asase, Richard, Elena Shenkova, Tatiana Glukhareva, and Irina Selezneva. "Development and investigating parameters of fermented milk products based on various types of vegetable milk." BIO Web of Conferences 67 (2023): 03008. http://dx.doi.org/10.1051/bioconf/20236703008.
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Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings.
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Muelas, Raquel, Gema Romero, José Ramón Díaz, et al. "Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products." Foods 11, no. 17 (2022): 2601. http://dx.doi.org/10.3390/foods11172601.
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Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).
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Benaissa Yamina, Addou Samia, Dib Wafaa, et al. "Fermented milk modulates immune systemic response and intestinal epithelial structure in Balb/c mice sensitized to bovine whey proteins." South Asian Journal of Experimental Biology 11, no. 4 (2021): 400–406. http://dx.doi.org/10.38150/sajeb.11(4).p400-406.
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In epidemiological studies, cow’s milk protein allergy (CMPA) is the most prevalent allergy for infants or young children.This study was conducted to compare the effect of Soummam and Saifi fermented milks on mice sensiti-zed to whey protein (β –Lactoglobulin and α –Lactalbumin). During 28 days, the animals from the first and second lot received via an oral way the fer-mented milks. In a second period of time, mice from the first, second lots were sensitized via intraperitoneal way using β-Lg, mice from third and fourth lot were sensitized by α–Lactalbumin. The antigenecity was deter-mined by enzyme-linked immunosorbent assay (ELISA). Symptom scores were determined after in vivo challenge with β-Lg or α-Lac. Intestinal da-mage was evaluated by histological analysis. Analysis of the data revealed that the titers of anti-α-lactalbumin and anti-β-lactoglbulin IgG increased significantly in the positive control groups given Soummam and Saifi fer-mented milk (p <0.001). Moreover, in fermented milk-treated mice, signifi-cant clinical symptoms were observed. Analysis of histological sections re-vealed that fermented milk doesn’t reduce the microscopic lesions induced by β-Lg or α-Lac sensitzation. This study indicated that the administration of Soummam fermented milk can modulate effectively the immune response and protect the intestinal epithelium integrity.
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Ziar, Hasnia, Imène Yahla, Meryem Sadoud, et al. "Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier." International Food Research Journal 29, no. 4 (2022): 879–91. http://dx.doi.org/10.47836/ifrj.29.4.15.
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For the first time, this study presented the use of raw locust bean gum (LBG) as a prebiotic, with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer, for a targeted release of bacteria under colon-like conditions. For this purpose, the fermentative characteristics (biomass, pH), bacterial survival, and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 + 0.3% pepsin; colon: pH 6.5 + 1% pancreatin + 0.3% bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG, especially at 2%. During cold storage, the viscosities of the LBG-fermented milks were regulated and better appreciated, especially at 2%. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66%) as compared to free cells (21 - 59%) under simulated digestive conditions, and were released under colon-like conditions. Therefore, the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.
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Łopusiewicz, Łukasz. "Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption." Fermentation 10, no. 1 (2023): 35. http://dx.doi.org/10.3390/fermentation10010035.
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The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fresh consumption was compared regarding microorganisms viability, physicochemical characteristics (pH, viscosity, stability), bioactive compounds changes (proteins, free amino acids, total carbohydrates, reducing sugars, polyphenolics and flavonoids) as well as antioxidant activity (DPPH, ABTS, O2− radicals scavenging activities and reducing power). The results showed that both commercial and homemade plant-based milks can be successfully fermented, ensuring high number of Lactic Acid Bacteria, high content of bioactive ingredients and antioxidant activity. Homemade plant-based milks are an attractive alternative to their commercial counterparts, moreover, considering the content of bioactive ingredients (such as polyphenols and flavonoids) and antioxidant activity, homemade almond, oat and soy milks showed a more favorable profile.
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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.
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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
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Alharbi, Yousef Mesfer, Khaled Meghawry El-Zahar, and Hassan Mirghani Mousa. "Beneficial Effects of Fermented Camel and Cow’s Milk in Lipid Profile, Liver, and Renal Function in Hypercholesterolemic Rats." Fermentation 8, no. 4 (2022): 171. http://dx.doi.org/10.3390/fermentation8040171.
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As hyperlipidemia has been associated with cardiovascular diseases, this study investigated the influence of probiotic-fermented camel and cow’s milk on blood lipid profiles in hypercholesterolemic rats. When tested, probiotic-fermented camel and cow’s milk exhibited the highest overall acceptance score in flavor and texture. Forty-eight male Wistar rats were divided into eight groups (n = 6). The first group served as normal control, while groups 2–8 were fed on a high-fat (HFD), high-cholesterol diet throughout the experimental period and treated with different types of fermented milks. Feeding rats on probiotic-fermented milk resulted in a significant decrease in the level of triglycerides (TG), cholesterol, and LDL compared with the positive control group. Albumin and total protein concentrations increased significantly, while ALT, AST, and creatinine were significantly reduced in rats fed on probiotic-fermented milk. The results indicated that probiotic-fermented milk might improve liver and kidney functions in hypercholesterolemic rats. These findings highlighted the ameliorative potentials of camel milk against hyperlipidemia and oxidative stress in rats.
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Cagno, Raffaella Di, Antonia Tamborrino, Giovanna Gallo, et al. "Uses of mares’ milk in manufacture of fermented milks." International Dairy Journal 14, no. 9 (2004): 767–75. http://dx.doi.org/10.1016/j.idairyj.2004.02.005.
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Acurcio, L. B., S. H. C. Sandes, R. W. Bastos, et al. "Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection." Beneficial Microbes 8, no. 4 (2017): 579–88. http://dx.doi.org/10.3920/bm2016.0163.
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Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.
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Marshall, Valerie M., and Wendy M. Cole. "Methods for making kefir and fermented milks based on kefir." Journal of Dairy Research 52, no. 3 (1985): 451–56. http://dx.doi.org/10.1017/s0022029900024353.
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SUMMARYFlavour, aroma and appearance of milks fermented with commercially available kefir grains were compared with similar characteristics of heat treated (90 ΰC/30 min) milks that had been fermented with aroma producing starters in addition to the kefir grains. The starters used were either a mixture ofStreptococcus lactissubsp.diacetilactisandLeuconostoc cremoris(lactic culture) or ofStr. thermophilusandLactobacillus bulgaricus(yogurt culture).Two methods of fermentation were investigated involving removal of the grains followed by (i) a second fermentation of the kefir with the aroma-producing organisms and (ii) combining the kefir with aroma-producing organisms for use as a starter to ferment a further sample of heat-treated milk. Products were assessed by a taste panel and marked for acceptability. Addition of lactic or yogurt cultures resulted in products with increased mean scores for aroma and more acceptable flavours.
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Robinson, R. K. "Manufacturing Yogurt and Fermented Milks (2006)." International Journal of Dairy Technology 60, no. 3 (2007): 237. http://dx.doi.org/10.1111/j.1471-0307.2007.00311.x.
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SÁNCHEZ, BORJA, CLARA G. de los REYES-GAVILÁN, ABELARDO MARGOLLES, and MIGUEL GUEIMONDE. "Probiotic fermented milks: Present and future." International Journal of Dairy Technology 62, no. 4 (2009): 472–83. http://dx.doi.org/10.1111/j.1471-0307.2009.00528.x.
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Tamime, A. Y., M. Wszolek, R. Božanić, and B. Özer. "Popular ovine and caprine fermented milks." Small Ruminant Research 101, no. 1-3 (2011): 2–16. http://dx.doi.org/10.1016/j.smallrumres.2011.09.021.
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Abrahamsen, Roger K., and Judith A. Narvhus. "Science and technology of fermented milks." International Dairy Journal 21, no. 9 (2011): 579. http://dx.doi.org/10.1016/j.idairyj.2011.05.001.
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Lodi, Carolina Simonetti, Michele Maurício Manareli, Kikue Takebayashi Sassaki, Alberto Carlos Botazzo Delbem, and Cleide Cristina Rodrigues Martinhon. "Fluoride Concentration of Some Brands of Fermented Milks Available in the Market." European Journal of Dentistry 05, no. 02 (2011): 139–42. http://dx.doi.org/10.1055/s-0039-1698870.
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ABSTRACTObjectives: 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 analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. Results: Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g. Conclusions: The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake. (Eur J Dent 2011;5:139-142)