Fermented milk products have traditionally been used to reduce the risk of abdominal problems and diarrhea during antibiotic treatments. Similarly, they have been used to alleviate the symptoms and reduce the duration of diarrhea. During the past two decades, studies on particular strains, namely prob...
by medical professionals in situations wherebovine milkmay cause allergic responses in consumers. Nevertheless, goats' milk products are considered specialty foods but becoming more popular in the USA and other developed countries. The goats' milk industry will continue to grow during the next decade....
Imagine a solution that could significantly bolster the health and productivity of yourdairy herd, especially during stressful periods. Saccharomyces cerevisiae fermentation products (SCFP) are emerging as a highly effective tool that not only enhances gut health but also impro...
Milk is the only food of the mammal during the first period of its life and the substances in milk provide energy and antibodies that help protect against infection. For humans, milk and dairy products make a significant contribution to meeting our bodies’ needs for calcium, magnesium, ...
The operation of a dairy requires large quantities of thermal energy to heat various products, detergent solutions, etc. Heat is usually transferred to the product in heat exchangers by a thermal conductor known as the heating medium. This medium is generated in a heating plant and is distributed...
A. Experimental evidence for the processing of marine animal products and other commodities containing polyunsaturated fatty acids in pottery vessels. Archaeometry 50, 101–113 (2008). Article CAS Google Scholar Fanti, L. et al. The role of pottery in Middle Neolithic societies of western ...
it is essential that the lactase used is free from side activities that could alter the flavor of milk during prolonged storage. Indeed, a recent study in the United States has revealed that the sensory quality of lactose-free UHT milk products was different from regular UHT milk. Besides the...
has resulted in a large number of validation studies in many countries. In particular, the US mandates that food processors should guarantee a 5-log reduction ofE. coliO157:H7 during processing of fermented sausages and fruit juices, but has not yet extended this to fermented milk products. ...
control of the microbiological state of the product and potential contamination during the process more critical. Another method is to market separate products from different maturation periods (such as 21,27 and 35 day old Camembert). A further known method is to standardise the flavour of su...
These products may also be stored and the storage temperature elevated to determine resistance to melting or change with storage time. By elevated temperature we mean temperatures from 60° F. up to those often reached during summer shipment or storage and during use in tropical climates i.e. ...