Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids
(PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other …

The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the
growing interest in its nutritional and technological properties. The whole membrane as well …

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the
survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during …

Résumé La membrane du globule gras du lait et les babeurres: de leur composition à leur
valorisation. Le babeurre est un co-produit de l'industrie beurrière trop longtemps négligé …

Flavor, as one of the most important properties determining the acceptability and preference
of fermented milks, is influenced by compositional and processing factors. In this study, we …

The emergence of next-generation sequencing (NGS) technologies has revolutionized the
way to investigate the microbial diversity in traditional fermentations. In the field of food …

Yogurts are important dairy products that have known a rapid market growth over the past
few decades. Industrial yogurt manufacture involves different processing steps. Among …

Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2
million tonnes were produced within the European Union in 2015. Recently, buttermilk has …

Milk foams can be either desirable, eg for cappuccino‐style beverages, or undesirable, eg in
the reconstitution of milk powders or infant formula. In this article, compositional and …

Sažetak Whey and buttermilk are the main by-products of the dairy industry, both having
excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule …