The quality of low processed dairy products
نویسندگان
چکیده
منابع مشابه
Microbiological quality of commercial dairy products
The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt, probiotic fermented milks), cheeses (quarg products, soft, semi-hard, hard, and extra hard cheeses made from bovine, caprine, and ovine milk), ...
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Later menopause is a risk factor for breast and endometrial cancer, yet few studies have investigated dietary predictors of this potentially modifiable event. In particular, dairy contains hormones and growth factors that could potentially affect menopausal timing. We therefore assessed the association between regular consumption of dairy foods and related nutrients and age at natural menopause...
متن کاملPsychrotrophic bacteria and milk and dairy products quality
The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...
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ژورنال
عنوان ژورنال: Biotechnology in Animal Husbandry
سال: 2005
ISSN: 1450-9156,2217-7140
DOI: 10.2298/bah0502255g