Novel Starters for Value Added Fermented Dairy Products

Novel Starters for Value Added Fermented Dairy Products

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable change...

Probiotics 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 ...

Value-Added Dairy Products from Grass-Based Dairy Farms: A Case Study in Vermont

On-farm processing of value-added dairy products can be a way for small dairy farms to diversify production and increase revenue. This article examines characteristics of three groups of Vermont farmers who have grass-based dairy farms—those producing value-added dairy products, those interested in such products, and those not interested in such products—and their needs for information and assi...

Value Added Products from Oil Shale

Oil shale is more than an energy source. It is also a source for various valuable materials. These materials include pyridine, carbonate minerals, alumina, ammonium sulfate, phosphate, sulfur, uranium, vanadium, and zinc, to name a few, from which numerous value-added products can be manufactured. For example, catalysts are made from vanadium and zinc, while alumina is a widely used material fo...

Value added products from hemicellulose: Biotechnological perspective