Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview traditional fermented countries, with a focus on products, and discuss innovative strategies make improved versions these products. A large variety were reviewed, showing high diversity, depending used raw materials, starter cultures, prepa...

Dairy manure management is increasingly becoming an environmental challenge. In this regard, manure anaerobic digestion (AD) can be applied to address environmental concerns; however, dairy manure AD remains economically uncompetitive. Ongoing research is focused on enhanced resource recovery from manure, including maximizing AD methane yield through a novel multi-stage AD configuration. Resear...

Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy prod...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

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...

Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products and naturally on some plant surfaces. They are normal residents of the gastrointestinal tract of human beings. Several species are commercially used in production of fermented milks, yoghurt, other dairy and meat products, as well as other foods. The antimicrobial activities of LAB have been kno...

Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich sou...

OBJECTIVE The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population. DESIGN Dietary interviews were conducted as part of a population-based case-control study in 2005. Serum was obtained for each participant to determine H. pylori seropositivity status. Adjusted odds ratios ...

Inflammatory bowel diseases (IBD) constitute a growing concern in western countries. They coincide with gut microbiota dysbiosis, including loss of immunomodulatory bacteria. Accordingly, probiotic products containing selected bacterial strains mitigate IBD. Selected Propionibacterium freudenreichii display promising modulatory properties and prevent colitis animal models. Dairy matrices protec...