Dairy fermentation

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  • Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock Purposes" is a compilation and discussion of the outstanding scientific research activities concerning actually and future applications of LAB. It is directed to a vast public of readers - researcher, academics, corporate R&D, students or just curious interested in the subject....

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  • Dairy products form the major part of functional foods. To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet. Designing and developing functionality in dairy-based products simply means modifying and/or enriching the healthy nature of the original base. This chapter is a brief introduction to the composition of milk and the nature of fermented milk products. It also gives a few definitions and introduces some of the functional dairy products on the market.

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  • In India, Foot and Mouth Disease (FMD) research started in the then Imperial Bacteriological Laboratory at Mukteswar as early as in 1929. The work on the production of vaccines using cell culture technique commenced at Mukteswar in early sixties initially in goat kidney/calf kidney cell cultures and subsequently by 1971-72 with the availability of the BHK 21 cell line in monolayer cultures. With the increased demand for the FMD vaccines, the Bangalore campus of IVRI was established in 1972 with the objective of large scale production in fermenters.

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  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

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  • Pasture has a pH of 7, which is neutral. However, starch digestion from low fibre grain results in acid build up, thus lowering rumen pH. To maintain healthy rumen the diet of a dairy cow requires adequate amounts of physically effective fibre. Physically effective fibre is obtained from feed such as hay, silage and other forages. Farmers must be cautious when adding silage to the diet as it has a naturally lower pH of 4.5 due to the fermentation process. As a result many feed rations may be inadvertently lowering rumen pH...

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