The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts

Probiotic: conceptualization from a new approach

(2020) Fatemeh Zendeboodi et al.   Current Opinion in Food Science

Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

(2020) Tulay Ozcan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

New perspectives in fermented dairy products and their health relevance

(2020) María García-Burgos et al.   Journal of Functional Foods

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

(2020) Richard Nyanzi et al.   JOURNAL OF DAIRY SCIENCE

Probiotic monocultures in fermented goat milk beverages - sensory quality of final product

(2019) Anna Mituniewicz-Małek et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

(2019) Elena Hadjimbei et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt

(2019) Samah M S El‐Shafei et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

(2019) Juliana Nunes Lucatto et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

(2019) L.C. Grom et al.   JOURNAL OF DAIRY SCIENCE

Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions

(2018) Alison J. Hodgkinson et al.   FOOD CHEMISTRY

Comparison of antioxidant capacity of cow and ewe milk kefirs

(2018) Lutfiye Yilmaz-Ersan et al.   JOURNAL OF DAIRY SCIENCE

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

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

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

(2018) Tulay Ozcan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Encapsulation in an alginate-goats’ milk-inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

(2018) P H Pradeep Prasanna et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties

(2017) Somayeh Pakseresht et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

IDF International Symposium on Sheep, Goat and other non-Cow Milk

(2016) Manuel Nuñez et al.   INTERNATIONAL DAIRY JOURNAL

Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

(2016) Ru Jia et al.   JOURNAL OF DAIRY SCIENCE

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

(2015) Tiehua Zhang et al.   JOURNAL OF FOOD SCIENCE

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

Probiotic functional foods: Survival of probiotics during processing and storage

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

In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

(2012) C. Senaka Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

(2012) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus

(2012) Gayathri Balakrishnan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

(2011) H. Şanlıdere Aloğlu et al.   JOURNAL OF DAIRY SCIENCE

Application of spray drying for preservation of lactic acid starter cultures: a review

(2011) S.H. Peighambardoust et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional and therapeutic value of fermented caprine milk

(2010) VEDRAN SLAČANAC et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

(2008) Ricardo P.S. Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women

(2008) Yue-Xin Yang et al.   WORLD JOURNAL OF GASTROENTEROLOGY