The manufacture of fermented milk products has a long history, and these products were
initially produced either from spontaneous fermentation or using a batch of previously …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

The addition of Bifidobacterium to goat milk has dual effects on health, for which various
inherent nutrients of goat milk are retained and live probiotics are provided. We explored the …

Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt,
which can effectively relieve enteritis and constipation. This study aimed to evaluate the …

Fermentation is one of the oldest known production processes and the most technologically
valuable in terms of the food industry. In recent years, increasing nutrition and health …

This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy
products in western China for their probiotic properties. Among them, Limosilactobacillus …

The benefits of fermented milk have been known to mankind since the ancient days of
civilization. The important role of fermented milk in human nutrition has been well …

The goal of this study was to investigate the viability of microencapsulated and coated
Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in …

Background: Functional foods such as probiotics have been known for their benefits to the
human body owing to their potential links to health. Probiotics can be developed from …

The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth
and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total …