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Abstract

This chapter reviews the manufacture, production, consumption and factors that can influence the microstructure of lactic acid, yeast-lactic acid and mould-lactic acid fermented milk products, including buttermilk, yoghurt, kefir, koumiss, viili, labneh, skyr, ymer, shrikhand, kishk and other...

Author(s)
Tamime, A. Y.; Hassan, A.; Farnworth, E.; Toba, T.
Publisher
Blackwell Publishing, Oxford, UK
Citation
Structure of dairy products, 2007, pp 134-169
Abstract

Fermented milk in India is a reflection of the culture, traditions, and food habits of this country. They form an integral part of the daily meal of the people of India, Pakistan, Bangladesh, and some neighboring countries. Among the various fermented milk products, dahi, a lactic fermented milk...

Author(s)
Mudgal, S. P.; Prajapati, J. B.
Publisher
Academic Press, London, UK
Citation
Yogurt in health and disease prevention, 2017, pp 353-369
AbstractFull Text

In this study, kefir was used instead of yoghurt in the production of tarhana cips. Some chemical and textural properties, antioxidant capacities and total phenolic content of the final product were compared. No significant change in the amounts of pH, ash, moisture, fat and protein was observed...

Author(s)
Eritail˜nç, H.; Çİfçİ, S.
Publisher
Association of Food Technology, Ankara, Turkey
Citation
GIDA - Journal of Food, 2018, 43, 1, pp 114-121
Abstract

Brief notes are presented on products in Norway (taette), Finland (viili, taettemelk), Sweden (lǻngfil, laktofil, gräddfil), Denmark (tykmaelk, ymer), Iceland (skyr), USSR (prostokvasha, Mechnikov prostokvasha, ryazhenka, kefir, matsun, matsoni, syusma, hooslanka and zhentitsa, koumiss, chakka,...

Author(s)
Kambe, M.
Citation
New Food Industry, 1986, 28, 10, pp 39-50
Abstract

An overview of the most common fermented milk products - yoghurt, dahi, leben, taette, skyr, Bulgarian sour milk, buttermilk, acidophilus milk, cultured buttermilk, sour cream, kefir, kumiss, and cheese - is provided. The development of new fermented milk products, and the growing interest in...

Author(s)
Batish, V. K.; Sunita Grover
Publisher
Food Products Press, Binghamton, USA
Citation
Concise encyclopedia of bioresource technology, 2004, pp 201-209
AbstractFull Text

An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall...

Author(s)
Moazzem, M. S.; Islam, M. N.; Masum, A. K. M.; Habib, M. R.
Publisher
Farm to Fork Foundation, Mymensingh, Bangladesh
Citation
Fundamental and Applied Agriculture, 2018, 3, 2, pp 434-439
Abstract

Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Fresh Curd (dahi) prepared was partially strained through a cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with sugar and...

Author(s)
Rita Narayanan; Jyothi Lingam
Publisher
Academic Journals, Nairobi, Kenya
Citation
African Journal of Agricultural Research, 2013, 8, 44, pp 5518-5521
Abstract

The first part of this brief overview of the microbiology of yoghurt production focuses on the nutritional value of cultured milk products, including the significance of lactic acid bacteria in cultured milk products and their effects on pathogenic bacteria in the gut. A classification is presented ...

Author(s)
Kolbasjuk, V.
Publisher
Editorial Department of Molochnaya Promyshlennost', Moscow, Russia
Citation
Molochnaya Promyshlennost', 2003, No.4, pp 62-63
Abstract

Lassi is among one of the most widely consumed fermented milk product in India. The present study was planned to develop a technology for manufacture of Moringa lassi containing Moringa leaf powder (MLP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk...

Author(s)
Mistry, E. M.; Patel, S. M.; Dharaiya, C. N.; Patel, K. N.; Pinto, S. V.
Publisher
Indian Dairy Association, New Delhi, India
Citation
Indian Journal of Dairy Science, 2017, 70, 5, pp 525-532
Abstract

The global importance of fermented milk to the human diet and to the history of fermented milk cannot be overstated. Nutritionally, yogurt is an important source of dietary proteins, carbohydrates and several vitamins. Cultured buttermilk, cultured cream, acidophilus milk, kefir, koumiss and other...

Author(s)
Kim SaeHun; Oh Sejong
Publisher
John Wiley & Sons, Chichester, UK
Citation
Milk and dairy products in human nutrition: production, composition and health, 2013, pp 338-356

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