Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

2%) extracts in manufacture of fermented camel milk beverage. The chemical composition and nutritional values milk, Lemongrass Rosemary were performed. All beverage samples analyzed for chemical, phenolic compounds, antioxidant activity, total volatile free fatty acids (

Probiotics can prevent pathological bacterial translocation by modulating intestinal microbiota and improving the gut barrier. The aim was to evaluate the effect of a fermented milk containing Lactobacillus paracasei subsp. paracasei CNCM I-1518 on bacterial translocation in rats with carbon tetrachloride (CCl4)-induced cirrhosis. Sprague-Dawley rats treated with CCl4 were randomized into a pro...

AIM To analyse the calcium contribution of one unit of fermented milk enriched with calcium and vitamin D in the daily calcium intake for postmenoupausic women. SUBJECTS 261 postmenoupausic women. METHODS 28 day duration of exploratory, nutritional trial. All subjects received dietary advice on how to increase calcium intake in the daily diet and exercise recommendations with a unit of a fe...

Fermented milk supplemented with two probiotic strains (Bifidobacterium lactis Bi-07 and Lactobacillus acidophilus NCFM) and a prebiotic (isomaltooligosaccharide) was orally administered to Wistar rats for 30 days using three dosages. A commercial yogurt was used as a placebo. After treatment, the total protein, hemoglobin, and albumin levels in serum were significantly increased in female rats...

Camel is known as “Ship of the Desert”. Camel milk is different from cow milk in its chemical composition but it contains all essential nutrients as cow milk. Indian camels yield 3.5 kg to 10 kg of milk per day. The taste of camel milk depends upon availability of plants for grazing. The water content of camel milk fluctuates from 84 percent to 90 percent. Camel keepers utilize milk either raw,...

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional a...

The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented mi...

We investigated the effect of Brussels sprouts, inulin and a fermented milk on the faecal microbiota diversity of human microbiota-associated (HMA) rats by PCR-temporal temperature gradient gel electrophoresis (PCR-TTGE) using universal and group-specific 16S rRNA gene primers. The HMA rats were submitted to a control diet for 10 d (initial time), then switched to the experimental diets for 4 w...

The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilus...