scholarly journals Bacterial microbiota composition of fresh unpasteurized cow’s milk and home‐made and commercially available fermented milk products

2021 ◽  
Author(s):  
Pieter de Waal ◽  
Shane Murray ◽  
Katie Lennard ◽  
Jeanne Korsman ◽  
Michael Levin
Keyword(s):  
Fermented Milk ◽  
Cow’S Milk ◽  
Microbiota Composition ◽  
Milk Products ◽  
Cow's Milk ◽  
Bacterial Microbiota ◽  
Fermented Milk Products

scholarly journals Bacterial microbiota composition of fresh unpasteurized cow's milk and home-made and commercially available fermented milk products.

2021 ◽  
Author(s):  
Pieter de Waal ◽  
Shane Murray ◽  
Katie Viljoen ◽  
Jeanne Korsman ◽  
Michael Levin
Keyword(s):  
Lactic Acid ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Microbiota Composition ◽  
Milk Products ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Bacterial Microbiota ◽  
Acid Producing Bacteria ◽  
Fermented Milk Products

Background: Rural communities who consume unpasteurized and traditional fermented milk products on a regular basis, have a low prevalence of allergic diseases. Lactic acid producing bacteria present within these products, is postulated to have an allergy protective role against atopy. Objective: To characterize and compare the bacterial microbiota of fresh unpasteurised cow’s milk and to explore the effect of milk fermentation (commercially and traditionally fermented) on the bovine milk microbiota. Methods: Raw, unpasteurized cow’s milk was collected from urban and rural farms. Another sample, collected from a rural farm, was left to ferment naturally. Three different brands of commercially fermented milk samples were also analysed. The V3 and V4 regions of the 16S rRNA gene were amplified to assess microbiota composition. Results: Urban and rural fresh milk had the highest microbiota alpha diversity, and commercially bought fermented milk products, the least. Commercially fermented milk was consistently dominated by lactic acid producing bacteria, belonging to the phylum Firmicutes, while homemade fermented milk comprised of approximately 50% Firmicutes and 50% Proteobacteria. The relative abundance of several organisms differed between fermented and unfermented milk. Lactococcus lactis dominated all milk products, however its relative abundance was lower in fresh milk compared with fermented milk. Lactobacillus paracasei and Streptococcus infantis were abundant in traditionally fermented milk, but absent in commercially fermented products. Potential pathogens were demonstrated in fresh and home fermented milk. Conclusion: Commercially fermented milk can be promoted as a safe and possible allergy protective complementary feed from 1 year of age.

Influence of fermented milk products, prebiotics and probiotics on microbiota composition and health

2013 ◽  
Vol 27 (1) ◽  
pp. 139-155 ◽  
Author(s):  
Corina Ceapa ◽  
Harm Wopereis ◽  
Lahcene Rezaïki ◽  
Michiel Kleerebezem ◽  
Jan Knol ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Microbiota Composition ◽  
Milk Products ◽  
Fermented Milk Products

scholarly journals Textural profile characteristic of the curd mass from camel milk for gero diet

2021 ◽  
pp. 16-22
Author(s):  
K. C. Kulazhanov ◽  
F. T. Dikhanbayeva ◽  
E. Zh. Zhaxybayeva ◽  
A. B. Essenova ◽  
G. E. Yessirkep
Keyword(s):  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Texture Profile ◽  
Cow's Milk ◽  
Flaxseed Flour ◽  
Profile Characteristic ◽  
First Time

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

Selection of the sources of biologically active substances for functional fermented milk products

2018 ◽  
pp. 59-62
Author(s):  
Z.S. Zobkova ◽  
◽  
T.P. Fursova ◽  
D.V. Zenina ◽  
A.D. Gavrilina ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Milk Products ◽  
Active Substances ◽  
Selection Of ◽  
Fermented Milk Products

Allergenic proteins in cow’s milk and hypoallergenic cow’s milk products

2015 ◽  
Vol 59 (2) ◽  
pp. 55-57
Author(s):  
Yuri Kato ◽  
Akihiro Sanda ◽  
Naoki Shimojo ◽  
Kazuyuki Sogawa
Keyword(s):  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Allergenic Proteins
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