Our passion at The Collective is to provide the greatest yogs imaginable - gourmet live yoghurts, kids suckies, dairy free yogs and tasty kefir!
Robinson RK, Tamine AY (1993) Manufacture of yoghurt and other fermented milk products. In: Robinson RK (ed) Modern dairy technology, Volume 2: advances in milk products, vol 2. Springer, pp 1–48 Google Scholar Rombaut R, Dewettinck K, Mangelaere G d, Vooren L v, Huyghebaert A ...
But essentially, the fact is that in order to consume dairy products (milk, yoghurt, cheese, ice cream etc), mother cows need to be pregnant and have a baby so as to produce milk. There is however very limited use for those babies (there are far too many born to replace their ...
When the heating conditions are properly met, the heated solution should behave like thick yoghurt. This material can be pumped, and high-pressure pumps can break down the system into very fine particles. When this is the case, there is no need to use a homogeniser. The protein stream ...
VincenzinaFusco, ...DanieleChieffi, inFood Safety Management (Second Edition), 2023 Farm: Milk and Animal Health Pathogenic Agents The intramammary gland environment is acknowledged as sterile. Thus, milk is considered germ-free following the secretion, although an endogenous route of bacterial tran...
For example, participants will be advised to consume goat’s or sheep’s yoghurt as a substitute for cow’s milk yoghurt, or to make their own yoghurt using the study products. These products are naturally free of the A1 beta-casein protein and are permitted to minimise unnecessary dietary ...
Searches used combinations of the search terms: Dairy OR milk OR cheese OR yogurt OR yoghurt; AND child OR children OR adolescence OR adolescent OR school OR boy OR girl OR teenage OR pediatric OR paediatric OR preschool OR youth; AND cholesterol OR LDL OR HDL OR triglycerides OR insulin OR...
The total amount of A1-type and A2-type beta-casein for each sample was determined using a proprietary quantitative mass spectrometry-based multiple-reaction monitoring assay developed by Analytica Laboratories (Hamilton, NZ). Sample volumes were adjusted such that 900 μg of total protein was ...
[58] based on consumer research with PB alternatives to yoghurt. It would be relevant to extend the research to product types beyond cream cheese to understand how generalisable the present results are. A first step would be other types of cheese. Cold-sliced meats and their PB options could...
cholesterol;cholesterol oxidation derivatives;dairy products;cheese;yoghurt 1. Introduction Cholesterol is a steroid compound characteristic of food of animal origin. For years, scientific works have focused mostly on the link between its content in the diet and the occurrence of many non-communicable ...