ABSTRACT: The “Encyclopedia of Fermented Fresh Milk” has classified Acidophilus and Bifidus milks as Non-traditional fermented milk products. These products contain Lactobacillus acidophilus and Bifidobacterium spp., respectively, that are known as probiotic microoganisms. In this study, some aspects of acidity development, pH measurement and bacterial counts were monitored when these micro-org...

OBJECTIVE To assess the effects of continued feeding of nonhuman milks or formulas to young children during acute diarrhea on their treatment failure rates, stool frequency and amount, diarrheal duration, and change in body weight. METHODS A total of 29 randomized clinical trials of 2215 patients were identified by computerized bibliographic search and review of published articles. Data were ...

A clinical and biochemical evaluation has been made of a new milk formula, Modified Carnation milk (MCM), based on cows' milk but with the mineral content and concentration of caloric nutrients altered to make it correspond more closely to human milk. MCM produced higher plasma calcium and magnesium concentrations in 6-day-old infants than those produced by unmodified evaporated and dried milks...

AIM To investigate the cell viability of Bifidobacterium longum 5(1A) in fermented milks and to study its immunostimulating and protective capacity against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice. METHODS AND RESULTS Bifidobacterium longum 5(1A) was added to milk fermented with different yoghurt starter cultures, before or after fermentation, and viability was ...

Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) at 20/80% and fermented comparatively to commercial yogurt starters by two strains TC6 A4 (recently isolated from Ivorian highly flavored neglected traditional staple foods (beer garlic)) identified Weissella paramesenteroides Enterococcus faecalis, after the screening of their probiotic,...

Actually, functional fermented milks have to exhibit multiple benefits for the health, associated to good organoleptic characteristics. These are strengthened by the addition of probiotics as well as certain soluble fibers, among which inulin. The aim of this work was the evaluation of the effect of inulin supplementation of milk basis on the production of probiotic fiber-enriched fermented mil...

It has been observed that, young rats fed long heat-treated milks*evaporated, condensed, and pasteurized by the “hold” process-fail to grow normally, the degree of stunting being proportional to the length of time of heating rather than to the temperature employed. For example, rats fed milk pasteurized by the “hold” process made only about half their normal growth; whereas, those fed milk past...

The amounts of sodium, potassium, phosphorus, and nitrogen in several brands of milk used for infant feeding have been measured, and the concentrations of these substances in the reconstituted milks calculated. The known variation in the electrolyte content of cows' milk and the addition of minerals in the manufacture of many types of milk foods may account for the variation in the content of t...