Fermented Milk Products from Different Milk Types

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Fermented Milk Products from Different Milk Types"
written by Olusola Ladokun, Sarah Oni,
published by Food and Nutrition Sciences, Vol.5 No.13, 2014

has been cited by the following article(s):

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[1]	PREFERENSI KONSUMEN TERHADAP PRODUK YOGHURT ASAL SUSU KAMBING PERANAKAN ETAWA (PE) DI WILAYAH MALANG RAYA


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[4]	Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk. Foods 2023, 12, 1836
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[5]	Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR …
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[6]	A review of dairy production and utilization in Ghana and Benin
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[7]	Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties
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[8]	Influence of fermentation container type on chemical and microbiological parameters of spontaneously fermented cow and goat milk
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[9]	Bioprospecting of Lactobacillus sp. Starter Culture from Colostrum Breast Milk for Probiotic Milk Production from Soybeans
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[11]	Study of Physicochemical Analysis of Soy-Cow Milk
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[12]	Kestane sütü ile zenginleştirilmiş kefir üretimi
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[13]	Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite
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[14]	Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda
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[15]	PERBEDAAN KANDUNGAN MAKRONUTRIEN (LEMAK, PROTEIN, KARBOHIDRAT) DALAM SANTAN MURNI DAN SANTAN TAMBAHAN AIR KELAPA TUA
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[16]	Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan
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[17]	KAJIAN-KAJIAN PENGOLAHAN SUSU DAN KUALITASNYA YANG BERASAL DARI HEWAN RUMINAN (KERBAU, SAPI, KAMBING, DAN UNTA)
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[18]	Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure …
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[19]	Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in 'Nono'And Yoghurt Samples in Kaduna, Nigeria
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[20]	The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics
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[21]	Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in 'Nono 'And Yoghurt Samples in Kaduna, Nigeria
	Turkish Journal of Agriculture …, 2021

[22]	Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance
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[23]	The Potential for Implementing a Big Data Analytic-based Smart Village in Indonesia
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[24]	Observations on passive microrheology for monitoring the fermentation process in yoghurt
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[25]	Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
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[26]	Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
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[27]	EFFECT OF FUNCTIONAL INGREDIENTS ON VIABILITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA IN NONDAIRY PROBIOTIC PRODUCTS
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[28]	Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants
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[29]	Evaluation of mineral in the indigenous and industrially produced soya milk in the Anyigba, Kogi State.
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[30]	A study concerning quality assessment and processing particularities in certain dairy products.
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[31]	Process standardization for enhancing biofunctionality of dahi
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[32]	Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk
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[33]	Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink
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[34]	Process standardization for enhancing bio functionality of Dahi
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[35]	A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata
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[36]	Physicochemical Evaluation of Bovine Milk in North Central Nigeria
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[37]	Pengaruh Penambahan Gelatin dan Starter Terhadap Mutu Cocogurt
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[38]	Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
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[39]	Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
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[40]	Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
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[41]	Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk
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[42]	Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
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[43]	Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
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[44]	Bactérias probióticas e parâmetros de qualidade em um produto à base de leite coco
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[45]	Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk
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[46]	Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
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[47]	Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
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[48]	PRIRODNO-MATEMATIĈKI FAKULTET NIŠ
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[49]	PRODUCTION AND QUALITY EVALUATION OF SYNBIOTIC SOYMILK-OAT AND COW'SMILK-OAT YOGHURT FERMENTED WITH LACTIC ACID BACTERIA


[50]	Evaluación del almidón de yuca modificado en las propiedades de calidad y aceptación sensorial de una bebida fermentada de soya


[51]	Basuni Hamzah Kiki Yuliati Umi Rosidah


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[53]	PROGRAM DOUBLE DEGREE UNIVERSITAS BRAWIJAYA DAN NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY, TAIWAN

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[2]	A review of dairy production and utilization in Ghana and Benin Discover Food, 2023 DOI:10.1007/s44187-023-00053-9

[3]	The use of ultrasonication in producing potato-based milk, and to determine its proximate composition Food and Humanity, 2023 DOI:10.1016/j.foohum.2023.09.003

[4]	Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite Frontiers in Microbiology, 2022 DOI:10.3389/fmicb.2022.893053

[5]	The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics Journal of Basic and Clinical Physiology and Pharmacology, 2021 DOI:10.1515/jbcpp-2020-0482

[6]	Effect of Cold Storage on the Rheological Characteristics of Dry Beans Yogurt American Journal of Food Technology, 2021 DOI:10.3923/ajft.2021.31.37

[7]	The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics Journal of Basic and Clinical Physiology and Pharmacology, 2021 DOI:10.1515/jbcpp-2020-0482

[8]	Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes LWT, 2021 DOI:10.1016/j.lwt.2020.110793

[9]	Observations on passive microrheology for monitoring the fermentation process in yoghurt International Dairy Journal, 2020 DOI:10.1016/j.idairyj.2019.104604

[10]	Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process Food and Bioprocess Technology, 2018 DOI:10.1007/s11947-018-2072-y

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