Functional milk-containing products

Enzymatic Activity in Fermented Milk Products Containing Bifidobacteria

TROJANOVÁ I., RADA V. (2005): Enzymatic activity in fermented milk products containing bifidobacteria. Czech J. Food Sci., 23: 224–229. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for α-galactosidase, β-galactosidase and α-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. Whi...

Health Benefits of Milk and Functional Dairy Products

1School of Food Science and Technology, Jiangnan University, China 2Department of Nutrition & Food technology, Faculty of Science and Technology, Omdurman Islamic University, Sudan 3Departmentof Food process Engineering, Addis Ababa Science and Technology University, Ethiopia 4Department of Animal Science, Faculty of Agricultural Sciences, University of Gezira, Sudan 5Department of Food Process...

As a Potentially Functional Food: Goats’ Milk and Products

It is important for food materials to be delicious as well as nutritious and natural but, healthy nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements (lipids, carbohydrates, proteins, vitamins, minerals) for body cells to work smoothly. In the recent years the factors such as the sociological, economic and nutritional value are been significiantl...

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

HPP (high pressure processing) is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as “high hydrostatic processing, ultra-h...

[Aflatoxin M1 in milk and milk products].