Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

(2019) C. S. Ranadheera et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

(2019) Mahmoud Abdel-Hamid et al.   INTERNATIONAL DAIRY JOURNAL

Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

(2018) Chaminda Senaka Ranadheera et al.   Current Opinion in Food Science

Strategies to improve the functionality of probiotics in supplements and foods

(2018) Claude P Champagne et al.   Current Opinion in Food Science

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

(2018) Marcia A. Chaves et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Lactobacillus casei Group: History and Health Related Applications

(2018) Daragh Hill et al.   Frontiers in Microbiology

Novel probiotic whey cheese with immobilized lactobacilli on casein

(2017) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory characteristics of yoghurts made from goat and cow milk

(2016) Roberto Germano Costa et al.   ANIMAL SCIENCE JOURNAL

Rheological and textural properties of goat and cow milk set type yoghurts

(2016) J. Miocinovic et al.   INTERNATIONAL DAIRY JOURNAL

Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

(2016) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis

(2016) Mireille Serhan et al.   SMALL RUMINANT RESEARCH

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

(2016) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Lactobacillus casei Exerts Anti-Proliferative Effects Accompanied by Apoptotic Cell Death and Up-Regulation of TRAIL in Colon Carcinoma Cells

(2016) Angeliki Tiptiri-Kourpeti et al.   PLoS One

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

(2014) E. Mani-López et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

(2014) L. Varga et al.   JOURNAL OF DAIRY SCIENCE

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

(2012) Rita de Cássia Ramos do Egypto Queiroga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk

(2011) A. Küçükçetin et al.   SMALL RUMINANT RESEARCH

Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products

(2011) Marzia Albenzio et al.   SMALL RUMINANT RESEARCH

Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

(2010) Jacek Domagała   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

(2010) Marianthi Sidira et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Recent advances in exploiting goat's milk: Quality, safety and production aspects

(2010) N. Silanikove et al.   SMALL RUMINANT RESEARCH

Specialty products made from goat milk

(2010) A.C. Ribeiro et al.   SMALL RUMINANT RESEARCH

Mineral and trace element research in goats: A review

(2010) G.F.W. Haenlein et al.   SMALL RUMINANT RESEARCH

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

(2008) Maria Vargas et al.   INTERNATIONAL DAIRY JOURNAL