Casein Micelles Partially Hydrolyzed by Chymosin to Modify the Texture of Lowfat Ice Cream

Avoidance of hydrolyzed casein by mice.

When casein, a milk protein, is hydrolyzed, it renders human foods that contain it (e.g., hypoallergenic infant formula, cheeses) distasteful to many people. This rejection of hydrolyzed casein (HC)-containing foods has recently been found to also occur in a non-human species (deer, Odocoileus spp.). Identifying other animals that avoid HC would facilitate understanding how and why HC-containin...

Ice cream.

Contact urticaria induced by hydrolyzed wheat protein in cosmetic cream.

increasing the probiotic survival in functional ice cream by microencapsulation

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The effect of adding probiotic Bifidus regularis on texture and palatability of vanilla ice cream

Ice cream has been a long time favorite for many people, so why not make ice cream better for digestion! Adding Activia yogurt which contains the probiotic Bifidus regularis can help regulate gastrointestinal function. Bifidus regularis aids in intestinal microflora re-establishment which is what helps improve digestive health. In a study done by Bouvier et al (2001), they linked Bifidus Regula...