Vegetable milks and their fermented derivative products
نویسندگان
چکیده
منابع مشابه
Fresh Products - Yoghurt, Fermented Milks, Quarg and Fresh Cheese*
Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve ...
متن کاملProbiotics and their fermented food products are beneficial for health.
Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health;...
متن کاملProbiotics in Dairy Fermented Products
Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing ...
متن کاملDominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...
متن کاملEstimation of the antioxidant activity of the commercially available fermented milks.
BACKGROUND Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different produc...
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ژورنال
عنوان ژورنال: International Journal of Food Studies
سال: 2014
ISSN: 2182-1054
DOI: 10.7455/ijfs/3.1.2014.a9