Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, microbiological quality samples purchased from local markets was determined. The cheeses with and without addition Bifidobacterium animalis ssp. lactis were laboratory. All (PC), lab-produced (LPC) lab-produced-functional (LPFC) stored at 4°C for 30 days which then analyzed perio...

In recent years, the development of non-dairy probiotic beverages has been stimulated due to increase in number people with milk protein allergies, lactose intolerance, and those that are vegetarian vegan eating. These functional foods have a health benefits, combining properties plant matrices effects. However, major challenge formulating these is limited adapted microbial strains phenotype pr...

the objective of this study was to identify acinetobacter in a traditional cheese from west azarbaijan, iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. lypolysis and proteolysis characteristic of this bacteria and thus its role in ...

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 ...

Abstract Meekiri (sometimes also known as Mee-Deekiri ); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of plays an integral part livelihood rural farming. consumption widespread irrespective geographic boundaries, across cultural and/or ethnic communities. In Lanka, predominantly used producing , where has been specialized various areas ...

Prospective cohort studies suggest that higher intakes of dairy products, in particular milk, are associated with a decreased risk of colorectal cancer (CRC). In Western populations, dairy products are major contributors to dietary Ca, which may have chemopreventive effects in the colon. The pooling of data from prospective studies suggests a significant protective effect of Ca on CRC risk. Ran...

Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show comparative analysis of milk fermented with new strain, Lactiplantibacillus plantarum AG10, isolated from silage industrial strain Lactobacillus delbrukii subs. bulgaricus. While acidification during L. AG10 was lower compared bulgaricu...

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...