Development of the Fermented Milk Drink to Prevent Hypertension
نویسندگان
چکیده
منابع مشابه
Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus...
متن کاملSelenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms
Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of Selenium (2.5 – 3- 3,5- 4 and 4.5) is prepared and its suitability based...
متن کاملSelenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms
Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of Selenium (2.5 – 3- 3,5- 4 and 4.5) is prepared and its suitability based...
متن کاملDevelopment of fermented and flavoured kefir milk
Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...
متن کاملthe impact of morphological awareness on the vocabulary development of the iranian efl students
this study investigated the impact of explicit instruction of morphemic analysis and synthesis on the vocabulary development of the students. the participants were 90 junior high school students divided into two experimental groups and one control group. morphological awareness techniques (analysis/synthesis) and conventional techniques were used to teach vocabulary in the experimental groups a...
15 صفحه اولذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2008
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.103.757