The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

The development of a suitable technology for the production of probiotics is a key research
for industrial production, which should take into account the viability and the stability of the …

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic
bacteria offers different and specific health benefits. Little information exists on the influence …

Due to the fact that probiotic cells need to be alive when they are consumed, culture-based
analysis (plate count) is critical in ascertaining the quality (numbers of viable cells) of …

Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

The initial establishment of lactic acid bacteria (LAB) and bifidobacteria in the newborn and
the role of breast-milk as a source of these microorganisms are not yet well understood. The …

Edible films and coatings have been extensively studied in recent years due to their unique
properties and advantages over more traditional conservation techniques. Edible films and …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii
subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1: 1000 …

Modulation of host immunity is one of the proposed benefits of the consumption of probiotics.
Nonetheless, comparative studies on the immunological properties that support the …