Cultured Milk Products
Milk
Dairy Products
Milk, Human
Yogurt
Encyclopedias as Topic
Ice Cream
Fermentation
Ointments
Butter
Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810]. (1/57)
BACKGROUND: Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its hypocholesterolemic properties. METHODS: Thirteen healthy mildly hypercholesterolemic male subjects consumed a dairy supplement in randomized crossover trial for 2 periods of 4 wk each. Subjects were blinded to the dairy supplement consumed. Blood samples were collected at baseline and after 4 wk of supplementation for measurement of plasma total, low-density lipoprotein, and high-density lipoprotein cholesterol and triglyceride concentrations, as well as fatty acid profile and cholesterol synthesis rate. Fecal samples were collected at baseline and after 2 and 4 wk of supplementation for determination of fecal short chain fatty acid level and bacterial content. RESULTS: Kefir had no effect on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol or triglyceride concentrations nor on cholesterol fractional synthesis rates after 4 wk of supplementation. No significant change on plasma fatty acid levels was observed with diet. However, both kefir and milk increased (p < 0.05) fecal isobutyric, isovaleric and propionic acids as well as the total amount of fecal short chain fatty acids. Kefir supplementation resulted in increased fecal bacterial content in the majority of the subjects. CONCLUSIONS: Since kefir consumption did not result in lowered plasma lipid concentrations, the results of this study do not support consumption of kefir as a cholesterol-lowering agent. (+info)Favourable effect of regular intake of fermented milk containing Lactobacillus johnsonii on Helicobacter pylori associated gastritis. (2/57)
BACKGROUND: Lactobacillus johnsonii (Lj1) had an in vitro and in vivo inhibitory effect on Helicobacter pylori. Fermented milk containing Lj1 (LC1), coadministered with antibiotics had a favourable effect on H. pylori gastritis. AIM: Evaluate the effect of LC1 intake without antibiotics on H. pylori gastritis. METHODS: Fifty H. pylori positive healthy volunteers were randomised in a double-blind study to LC1 or placebo. Gastric biopsies from the antrum and corpus were obtained before, and after 3 and 16 weeks of treatment, for histology and quantitative cultures. RESULTS: Severity and activity of antral gastritis was reduced after 16-week LC1 intake (pretreatment and 16-week inflammatory cell score: 6.0 +/- 0.8 vs. 5.3 +/- 0.1; P=0.04). H. pylori density decreased in the antrum after LC1 intake (3-week: 4.4 +/- 0.6; 16-week: 4.3 +/- 0.5 log10 colony forming units (cfu) vs. pretreatment 4.5 +/- 0.4 log10 cfu; P=0.04, respectively). Mucus thickness increased after 16 weeks of LC1 consumption (change of mucus thickness with LC1 and placebo in the antrum: 0.6 +/- 1.3 vs. -0.2 +/- 1.0, P=0.01; in the corpus: 0.3 +/- 1.1 vs. -0.6 +/- 1.5, P=0.03). CONCLUSION: LC1 intake had a favourable, albeit weak, effect on H. pylori associated gastritis, particularly in the antrum. Regular ingestion of fermented milk containing L. johnsonii may reduce the risk of developing disorders associated with high degrees of gastric inflammation and mucus depletion. (+info)Characterization of the effects of oxygen on xanthine oxidase-mediated nitric oxide formation. (3/57)
Under anaerobic conditions, xanthine oxidase (XO)-catalyzed nitrite reduction can be an important source of nitric oxide (NO). However, questions remain regarding whether significant XO-mediated NO generation also occurs under aerobic conditions. Therefore, electron paramagnetic resonance, chemiluminescence NO-analyzer, and NO-electrode studies were performed to characterize the kinetics and magnitude of XO-mediated nitrite reduction as a function of oxygen tension. With substrates xanthine or 2,3-dihydroxybenz-aldehyde that provide electrons to XO at the molybdenum site, the rate of NO production followed Michaelis-Menten kinetics, and oxygen functioned as a competitive inhibitor of nitrite reduction. However, with flavin-adenine dinucleotide site-binding substrate NADH as electron donor, aerobic NO production was maintained at more than 70% of anaerobic levels, and binding of NADH to the flavin-adenine dinucleotide site seemed to prevent oxygen binding. Therefore, under aerobic conditions, NADH would be the main electron donor for XO-catalyzed NO production in tissues. Studies of the pH dependence of NO formation indicated that lower pH values decrease oxygen reduction but greatly increase nitrite reduction, facilitating NO generation. Isotope tracer studies demonstrated that XO-mediated NO formation occurs in normoxic and hypoxic heart tissue. Thus, XO-mediated NO generation occurs under aerobic conditions and is regulated by oxygen tension, pH, nitrite, and reducing substrate concentrations. (+info)Randomized placebo-controlled trial assessing the effect of bifidobacteria-fermented milk on active ulcerative colitis. (4/57)
BACKGROUND: Probiotics are efficacious for treating and maintaining remission of ulcerative colitis. AIM: To conduct a randomized placebo-controlled trial of bifidobacteria-fermented milk supplementation as a dietary adjunct in treating active ulcerative colitis. METHODS: Twenty patients with mild to moderate, active, ulcerative colitis randomly received 100 mL/day of bifidobacteria-fermented milk or placebo for 12 weeks with conventional treatment. RESULTS: Clinical and endoscopic activity indices and histological scores were similar in the two groups before treatment. Although improvements were significant in both groups, the clinical activity index was significantly lower in the bifidobacteria-fermented milk than in the placebo group after treatment. The post-treatment endoscopic activity index and histological score were significantly reduced in the bifidobacteria-fermented milk, but not the placebo group. Increases in faecal butyrate, propionate and short-chain fatty acid concentrations were significant in the bifidobacteria-fermented milk, but not the placebo group. No adverse effects were observed in either group. CONCLUSION: Supplementation with this bifidobacteria-fermented milk product is safe and more effective than conventional treatment alone, suggesting possible beneficial effects in managing active ulcerative colitis. This is a pilot study and further larger studies are required to confirm the result these preliminary results. (+info)Reduction of non-digestible oligosaccharides in soymilk: application of engineered lactic acid bacteria that produce alpha-galactosidase. (5/57)
Human consumption of soy-derived products has been limited by the presence of non-digestible oligosaccharides (NDO), such as the alpha-galactooligosaccharides raffinose and stachyose. Most mammals, including man, lack pancreatic alpha-galactosidase (alpha-Gal), which is necessary for the hydrolysis of these sugars. However, such NDO can be fermented by gas-producing microorganisms present in the cecum and large intestine, which in turn can induce flatulence and other gastrointestinal disorders in sensitive individuals. The use of microorganisms expressing alpha-Gal is a promising solution to the elimination of NDO before they reach the large intestine. In the present study, lactic acid bacteria engineered to degrade NDO have been constructed and are being used as a tool to evaluate this solution. The alpha-Gal structural genes from Lactobacillus plantarum ATCC8014 (previously characterized in our laboratory) and from guar have been cloned and expressed in Lactococcus lactis. The gene products were directed to different bacterial compartments to optimize their possible applications. The alpha-Gal-producing strains are being evaluated for their efficiency in degrading raffinose and stachyose: i) in soymilk fermentation when used as starters and ii) in situ in the upper gastrointestinal tract when administered to animals orally, as probiotic preparations. The expected outcomes and possible complications of this project are discussed. (+info)Oral administration of freeze-dried kefir reduces intestinal permeation of and oral sensitization to ovalbumin in mice. (6/57)
An increase in plasma ovalbumin concentrations after intragastric administration of ovalbumin was suppressed by concomitant freeze-dried kefir in BALB/c mice. Serum levels of ovalbumin-specific immunoglobulin G and proliferation of splenic mononuclear cells in mice immunized orally with ovalbumin were suppressed by feeding freeze-dried kefir. We propose that kefir reduces intestinal permeation of food antigen, which contributes to suppression of oral sensitization. (+info)Effect of fermented soy milk on the intestinal bacterial ecosystem. (7/57)
AIM: To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples. METHODS: A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms. RESULTS: In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P<0.05) as well as the ratios of Bifidobacterium spp. and Lactobacillus spp. to Clostridium perfringens (P<0.05). The population of coliform organisms decreased (P<0.05) when subjects were in the period of fermented soy milk consumption. CONCLUSION: Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics. (+info)Effect of milk fermented with Lactobacillus acidophilus strain L-92 on symptoms of Japanese cedar pollen allergy: a randomized placebo-controlled trial. (8/57)
A placebo-controlled, single-blind study was conducted to evaluate the effects of Lactobacillus acidophilus strain L-92 (L-92) on the symptoms of Japanese cedar-pollen allergy. This study was carried out during the 2002 and 2003 seasons of Japanese cedar pollination. Twenty-three in-house volunteers were asked to drink 100 ml of heat-treated milk fermented with L-92 containing 5 x 10(10) of the bacteria, twice a day, for 6 consecutive weeks. A similar study was carried out during the 2003 season for 10 weeks, but the daily dose of bacteria was 2 x 10(10). A significant improvement of the ocular symptom-medication score (SMS) was observed in 2002 and of the score of distress of life in 2003. These data show that a daily oral intake of not less than 2 x 10(10) heat-treated L-92 cells improved the symptoms of Japanese cedar pollinosis, thereby contributing to reduce the dose of concomitant medications. However, no blood parameter was significantly affected in these trials. (+info)Cultured milk products are fermented dairy foods that contain live or active cultures of beneficial bacteria. The fermentation process involves the addition of specific strains of bacteria, such as lactic acid bacteria, to milk. This causes the milk to thicken and develop a tangy flavor.
Common cultured milk products include:
1. Yogurt: A fermented dairy product made from milk and bacterial cultures, including Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt is often consumed for its taste, nutritional value, and potential health benefits associated with probiotics.
2. Buttermilk: Traditionally, buttermilk was the thin, liquid byproduct of churning butter from cultured cream. Nowadays, most commercial buttermilk is made by adding bacterial cultures to low-fat or skim milk and allowing it to ferment. The result is a tangy, slightly thickened beverage.
3. Kefir: A fermented milk drink that originated in the Caucasus Mountains. It's made using kefir grains, which are symbiotic colonies of bacteria and yeast, to ferment milk. The final product is a carbonated, tangy beverage with a consistency similar to thin yogurt.
4. Cheese: While not all cheeses are cultured milk products, many types undergo a fermentation process using specific bacterial cultures. This helps develop the cheese's flavor, texture, and aroma during the aging process. Examples of cultured cheeses include cheddar, gouda, brie, and feta.
5. Sour cream: A dairy product made by fermenting cream with lactic acid bacteria, resulting in a thick, tangy condiment or topping.
6. Crème fraîche: Similar to sour cream but made from heavy cream instead of milk, crème fraîche has a richer texture and milder flavor. It's produced by allowing pasteurized cream to ferment naturally with bacterial cultures.
7. Cultured butter: This type of butter is made from cultured cream that has been allowed to ferment before churning. The fermentation process imparts a tangy, slightly cheesy flavor to the butter.
8. Viili and Fil Mjölk: These are traditional Nordic fermented milk products with a ropy texture due to specific bacterial cultures used in their production.
Medically, "milk" is not defined. However, it is important to note that human babies are fed with breast milk, which is the secretion from the mammary glands of humans. It is rich in nutrients like proteins, fats, carbohydrates (lactose), vitamins and minerals that are essential for growth and development.
Other mammals also produce milk to feed their young. These include cows, goats, and sheep, among others. Their milk is often consumed by humans as a source of nutrition, especially in dairy products. However, the composition of these milks can vary significantly from human breast milk.
Dairy products are foods produced from the milk of animals, primarily cows but also goats, sheep, and buffalo. The term "dairy" refers to the place or process where these products are made. According to the medical definition, dairy products include a variety of foods such as:
1. Milk - This is the liquid produced by mammals to feed their young. It's rich in nutrients like calcium, protein, and vitamins A, D, and B12.
2. Cheese - Made from milk, it can vary greatly in texture, taste, and nutritional content depending on the type. Cheese is a good source of protein and calcium.
3. Yogurt - This is formed by bacterial fermentation of milk. It contains probiotics which are beneficial bacteria that can help maintain gut health.
4. Butter - Made from cream or churned milk, butter is high in fat and calories but also provides some essential nutrients like vitamin A.
5. Ice Cream - A frozen dessert made from cream, milk, sugar, and often egg yolks. While it can be a source of calcium and protein, it's also high in sugar and should be consumed in moderation.
6. Casein and Whey Proteins - These are proteins derived from milk that are often used as dietary supplements for muscle building and recovery after exercise.
Individuals who are lactose intolerant may have difficulty digesting dairy products due to the sugar lactose found in them. For such individuals, there are lactose-free versions of these products available or they can opt for plant-based alternatives like almond milk, soy milk, etc.
Human milk, also known as breast milk, is the nutrient-rich fluid produced by the human female mammary glands to feed and nourish their infants. It is the natural and species-specific first food for human babies, providing all the necessary nutrients in a form that is easily digestible and absorbed. Human milk contains a balance of proteins, carbohydrates, fats, vitamins, minerals, and other bioactive components that support the growth, development, and immunity of newborns and young infants. Its composition changes over time, adapting to meet the changing needs of the growing infant.
According to the US Food and Drug Administration (FDA), yogurt is defined as a food produced by bacterial fermentation of milk. The bacteria used must belong to the species Lactobacillus bulgaricus and Streptococcus thermophilus. Other bacteria may be added for flavor or other purposes, but these two are essential for the product to be called yogurt. Additionally, yogurt must contain a certain amount of live and active cultures at the time of manufacture, and it must not contain more than specific amounts of whey, non-milk fat, and stabilizers.
It's important to note that this definition is specific to the United States and may vary in other countries.
An encyclopedia is a comprehensive reference work containing articles on various topics, usually arranged in alphabetical order. In the context of medicine, a medical encyclopedia is a collection of articles that provide information about a wide range of medical topics, including diseases and conditions, treatments, tests, procedures, and anatomy and physiology. Medical encyclopedias may be published in print or electronic formats and are often used as a starting point for researching medical topics. They can provide reliable and accurate information on medical subjects, making them useful resources for healthcare professionals, students, and patients alike. Some well-known examples of medical encyclopedias include the Merck Manual and the Stedman's Medical Dictionary.
A skin cream is not a medical term per se, but it generally refers to a topical emollient preparation intended for application to the skin. It contains a mixture of water, oil, and active ingredients, which are formulated to provide various benefits such as moisturizing, protecting, soothing, or treating specific skin conditions. The exact definition and composition may vary depending on the product's intended use and formulation.
Examples of active ingredients in skin creams include:
1. Moisturizers (e.g., glycerin, hyaluronic acid) - help to retain water in the skin, making it feel softer and smoother.
2. Emollients (e.g., shea butter, coconut oil, petrolatum) - provide a protective barrier that helps prevent moisture loss and soften the skin.
3. Humectants (e.g., urea, lactic acid, alpha-hydroxy acids) - attract water from the environment or deeper layers of the skin to hydrate the surface.
4. Anti-inflammatory agents (e.g., hydrocortisone, aloe vera) - help reduce redness, swelling, and itching associated with various skin conditions.
5. Antioxidants (e.g., vitamin C, vitamin E, green tea extract) - protect the skin from free radical damage and environmental stressors that can lead to premature aging.
6. Sunscreen agents (e.g., zinc oxide, titanium dioxide, chemical filters) - provide broad-spectrum protection against UVA and UVB rays.
7. Skin lighteners (e.g., hydroquinone, kojic acid, arbutin) - help reduce the appearance of hyperpigmentation and even out skin tone.
8. Acne treatments (e.g., benzoyl peroxide, salicylic acid, retinoids) - target acne-causing bacteria, unclog pores, and regulate cell turnover to prevent breakouts.
It is essential to choose a skin cream based on your specific skin type and concerns, as well as any medical conditions or allergies you may have. Always consult with a dermatologist or healthcare provider before starting a new skincare regimen.
Ice cream is not a medical term, but it is a type of food. According to the U.S. Food and Drug Administration (FDA), ice cream is a frozen dessert made from a mixture of dairy ingredients such as milk and cream, sweeteners like sugar or corn syrup, and flavorings. This mixture must contain at least 10% milkfat and have a minimum total solids content of 20%. Ice cream may also include stabilizers and emulsifiers to improve its texture and shelf life.
However, there are various types of "ice cream" that do not meet these legal definitions, such as non-dairy ice creams made from ingredients like coconut milk or soy milk. These products may still be called "ice cream" for marketing purposes, but they are technically different from traditional dairy-based ice cream.
It's worth noting that while ice cream can be a tasty treat, it is also high in calories and sugar, so it should be consumed in moderation as part of a balanced diet.
Fermentation is a metabolic process in which an organism converts carbohydrates into alcohol or organic acids using enzymes. In the absence of oxygen, certain bacteria, yeasts, and fungi convert sugars into carbon dioxide, hydrogen, and various end products, such as alcohol, lactic acid, or acetic acid. This process is commonly used in food production, such as in making bread, wine, and beer, as well as in industrial applications for the production of biofuels and chemicals.
An ointment is a semi-solid preparation, typically composed of a mixture of medicinal substance with a base, which is usually greasy or oily. The purpose of the base is to act as a vehicle for the active ingredient and allow it to be applied smoothly and evenly to the skin or mucous membranes.
Ointments are commonly used in dermatology to treat various skin conditions such as eczema, psoriasis, rashes, burns, and wounds. They can also be used to deliver medication for localized pain relief, muscle relaxation, and anti-inflammatory or antibiotic effects.
The base of an ointment may consist of various ingredients, including petrolatum, lanolin, mineral oil, beeswax, or a combination of these. The choice of the base depends on the desired properties such as consistency, spreadability, and stability, as well as the intended route of administration and the specific therapeutic goals.
I couldn't find a medical definition for the term "butter" in and of itself, as it is not a medical term. However, butter is a common food item that can be mentioned in a medical context. Butter is a dairy product made by churning fresh or fermented cream or milk to separate the fat globules from the buttermilk. It is used as a spread, cooking fat, and ingredient in various foods.
In some cases, butter may be relevant in a medical setting due to its nutritional content. Butter is high in saturated fats and cholesterol, which can contribute to an increased risk of heart disease when consumed in excess. Therefore, individuals with certain medical conditions, such as high blood cholesterol levels or a history of heart disease, may be advised to limit their intake of butter and other high-fat dairy products.
Additionally, some people may have allergies or sensitivities to dairy products, including butter, which can cause symptoms such as hives, itching, swelling, difficulty breathing, or digestive problems. In these cases, avoiding butter and other dairy products is important for managing the allergy or sensitivity.
Carriageenans are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They have been widely used in the food industry as thickening, gelling, and stabilizing agents. In the medical field, they have been studied for their potential therapeutic applications, such as in the treatment of gastrointestinal disorders and inflammation. However, some studies have suggested that certain types of carriageenans may have negative health effects, including promoting inflammation and damaging the gut lining. Therefore, more research is needed to fully understand their safety and efficacy.
Sour cream
List of goat cheeses
Alpenrose Dairy
Kefir
Matzoon
Geotrichum candidum
Human nutrition
Food history
Ymer (dairy product)
Chr. Hansen
Remilk
ACE inhibitor
Tibicos
Cheese curd
Cheez Whiz
Monde Nissin
Fermentation theory
Tea
Tofu
Skyr
List of Ponzi schemes
Kubus scheme
List of sheep milk cheeses
Oxygala
Food and drink prohibitions
Lactic acid fermentation
Ivy Ross
David Shakarian
Aimaq people
Cell culture
Tee Yih Jia
Cell cultured meat and milk
Yakult Cultured Milk Bottle Drink - Original
Significance Of Milk In Development Of Culture To Be Studied | ScienceDaily
Manuals - IDFA
Knowledge Center - IDFA
Meiji Choco Baby Milk Chocolate Pellets - Recommendation of Unique Japanese Products and Culture
Sour cream - Wikipedia
Preliminary human study for possible alteration of serum immunoglobulin E production in perennial allergic rhinitis with...
bourbon milk punch
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Industry Events - The National Dipper
Wisconsin Buttermilk Powder 11 oz. - The Prepared Pantry
MY800 Thermophilic Starter Culture | Cheese Making Supply Co.
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Chobani Banana & Cream Blended Greek Yogurt, 5.3 oz
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Uncategorized
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Chobani® Non-Fat Greek Yogurt Peach on the Bottom 5.3oz
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INGREDIENTS10
- Products bearing the USDA certified organic seal must contain at least 95 percent organic ingredient, and must be produced without the use of synthetic pesticides and fertilizers and free of genetically engineered ingredients. (ewg.org)
- EWG has not identified any artificial or industrial ingredients in this product. (ewg.org)
- Using a starter culture allows you to control the ingredients, making your Greek Yogurt much healthier. (culturesforhealth.com)
- In addition, due to their special characteristics, fermented dairy products are an excellent matrix for incorporating ingredients and/or nutrients that confer the final product properties beyond the purely nutritional ones, making them truly functional foods, interesting in a healthy diet. (fil-idf.org)
- While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. (tesco.com)
- I looked at the back of the growing milk [available] and was mortified by the ingredients - the type of ingredients, the quality, and the quantity. (foodnavigator.com)
- however we do suggest that you continue to read labels as ingredients are subject to change and we cannot be responsible for individual reactions to any products. (gardengrocer.com)
- We use 100% organic milk from pasture-raised cows and ingredients to create an irresistible snack for adults and kids on the go. (stonyfield.com)
- We believe in high-quality ingredients, irresistible flavors, and making our products without the use of toxic persistent pesticides. (stonyfield.com)
- Lurpak® Slightly Salted Spreadable is made from natural ingredients We start our recipe with Lurpak® butter made from 100% fresh milk To make it spreadable, we add rapeseed oil and some water. (tesco.com)
Yogurt32
- Yogurt is a cultured milk product. (healthline.com)
- A yogurt allergy is really a milk allergy. (healthline.com)
- If you have a milk allergy, you won't be able to eat yogurt. (healthline.com)
- If you're lactose intolerant, you may be able to tolerate yogurt better than milk or cream. (healthline.com)
- That's because yogurt has less lactose than most dairy products. (healthline.com)
- There's a reason Greek Yogurt is one of our most popular products! (culturesforhealth.com)
- The Greek Yogurt Starter is an heirloom culture - meaning you'll make endless delicious yogurt all from one starter! (culturesforhealth.com)
- 2 packets of dehydrated Greek Yogurt Starter Culture. (culturesforhealth.com)
- Elevate your homemade yogurt game with our Greek Yogurt Starter Culture. (culturesforhealth.com)
- Specially designed to help you create delicious and nutritious probiotic-rich Greek yogurt, our starter culture contains the essential live Greek yogurt cultures that will make your yogurt taste authentic and creamy. (culturesforhealth.com)
- Incorporating Greek yogurt made with our starter culture into your diet offers a wealth of health benefits. (culturesforhealth.com)
- Packed with probiotics, these Greek yogurt cultures support a healthy gut, improve digestion, and strengthen your immune system, making it a staple for health-conscious individuals. (culturesforhealth.com)
- Cultures for Health is committed to helping you succeed in your Greek yogurt making endeavors. (culturesforhealth.com)
- Lactobacillus and bifidobacterium, present in yogurt and other dairy products, are well-known medical foods used as probiotics, or "friendly bacteria", to maintain a healthy digestive tract. (iso.org)
- This carefully crafted starter contains the essential live cultures needed to produce the unique tangy flavor and thick texture of traditional Bulgarian yogurt. (culturesforhealth.com)
- Our Bulgarian yogurt culture is perfect for beginners and experienced yogurt makers alike. (culturesforhealth.com)
- Using our Bulgarian yogurt starter culture, you'll not only enjoy the rich taste of homemade yogurt, but also the numerous health benefits of probiotics. (culturesforhealth.com)
- Cultures for Health is dedicated to helping you achieve your yogurt-making goals, providing the necessary tools and guidance for a successful and rewarding experience. (culturesforhealth.com)
- The National Yogurt Association , a voluntary, non-profit trade organization, has a labeling program that testifies if a frozen yogurt has live bacteria culture (lactobacillus bulgarious, streptococcus thermophilius and lactobacillious acidophilus) levels that are beneficial to health. (phoenixnewtimes.com)
- Yogurt is a fermented dairy product. (phoenixnewtimes.com)
- Milk, Yogurt, and Cheese Intake Is Positively Associated With Cognitive Executive Functions in Older Adults of the Canadian Longitudinal Study on Aging. (harvard.edu)
- The finished product is not unlike that of a drink-style yogurt, but kefir has a more tart, refreshing taste and contains completely different microorganisms. (westonaprice.org)
- They eventully began making plain yogurt on the farm, using the milk from their herd of 50 dairy cows and specially selected bacterial culture. (spud.ca)
- Stonyfield Organic Whole Milk Probiotic Yogurt, Plain, 32 oz. (stonyfield.com)
- Biena (Abiasa) Yogurt Type 1 Culture can be used in the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt. (cheesemaking.com)
- Add approximately 1/16 tsp of yogurt culture to 1 quart of milk. (cheesemaking.com)
- I milk two Nigerian Dwarf goats, and make great yogurt with this stuff. (cheesemaking.com)
- Using slightly more culture makes thicker yogurt. (cheesemaking.com)
- I have been using this culture for several years now, making yogurt with the milk from my goats. (cheesemaking.com)
- Introduction: This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. (bvsalud.org)
- Methods: Sixteen different starter cultures commonly used in the dairy industry for producing fermented milks, such as yogurt, were employed in the study. (bvsalud.org)
- The study also revealed that the choice of starter culture significantly influenced the starter microorganisms population in the yogurt-type fermented soy beverage. (bvsalud.org)
Skim Milk2
- Cultured Skim Milk, Cream, Salt. (safeway.com)
- Cultured skim milk. (preparedpantry.com)
Salt2
- It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. (wikipedia.org)
- Organic Cultured Pasteurized Milk, Salt, Vegetarian Enzymes. (organicvalley.coop)
Enzymes1
- That's because the friendly bacteria and the beneficial yeast growing in the kefir consume most of the lactose and provide very efficient enzymes (lactase) for consuming whatever lactose is still left after the culturing process. (westonaprice.org)
Cream15
- Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. (wikipedia.org)
- The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. (wikipedia.org)
- Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. (wikipedia.org)
- It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. (wikipedia.org)
- According to US (FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milkfat in the finished product. (wikipedia.org)
- Sour cream is not fully fermented, and like many dairy products, must be refrigerated both before and after opening the sealed container. (wikipedia.org)
- Additionally, in Canadian regulations, a milk-coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777) can also be added into sour cream production process, in an amount consistent with good manufacturing practice. (wikipedia.org)
- Cultured cream. (wikipedia.org)
- You'll also be asked to avoid all milk or products that contain milk, such as cheese and ice cream. (healthline.com)
- Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. (harvard.edu)
- Goat Milk Plus+ Blend includes prebiotics such as goat milk cream, mineral whey, and chicory root, which optimize the intestinal environment increasing microbiota health. (ralphs.com)
- Place milk and optional cream in a clean wide-mouth, quart-size mason jar. (westonaprice.org)
- Extending on its popularity, now you can find the milk tea flavored bread, toast, and ice cream. (fala.buzz)
- Additionally, "middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy. (arizona.edu)
- When milk is not homogenized, the cream in milk floats to the top forming a cream plug. (southmountaincreamery.com)
Whole milk3
- Non homogenized whole milk, live cultures. (spud.ca)
- Cultured Pasteurized Organic Whole Milk, Pectin, Vitamin D3. (stonyfield.com)
- However, there still is a bit of residual sweetness and a lot of creamy flavor (I use whole milk). (cheesemaking.com)
Buttermilk2
- This is a wonderful product for making your own buttermilk pancake mix and the same buttermilk that we use in our mixes. (preparedpantry.com)
- Kefir is thicker than piima milk or buttermilk and has a wonderful tart flavor. (westonaprice.org)
Tested fermented1
- However, further studies are still necessary to know the underlying mechanisms by which the tested fermented milk could influence the host immunity. (nih.gov)
Active cultures2
- Organic milk, live active cultures. (culturesforhealth.com)
- Contains 10 strains of live and active cultures. (ralphs.com)
Butter1
- Dairy-free or vegan butter, plant-based milks and yogurts, and vegan cheeses are all options for those with a milk allergy as long as cross-contamination with milk-containing products hasn't occurred. (healthline.com)
Fermentation process5
- These live cultures are added to fresh, warm milk, to kick-start the fermentation process. (foodnavigator.com)
- During the fermentation process, the kefir cultures break down the milk's lactose sugars, which makes the final product 'very low' in lactose. (foodnavigator.com)
- The dairy industry adds starter bacterial cultures to heat-treated milk to control the fermentation process during the manufacture of many cheeses. (cdc.gov)
- Results and Discussion: The results demonstrated that the starter cultures exhibited distinct pH changes during the fermentation process, and these changes were statistically significant among the cultures. (bvsalud.org)
- Furthermore, the fermentation process resulted in changes in the carbohydrate content of the soy beverages, which varied depending on the starter culture used. (bvsalud.org)
Yogurts2
- The method is also applicable to probiotics used in dairy products and to fermented milk products such as yogurts containing primarily lactic acid bacteria. (iso.org)
- The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). (bvsalud.org)
Cows5
- Cows make milk. (idfa.org)
- rBST Free (No significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows. (safeway.com)
- Authentically crafted No fake fruit No artificial flavors No artificial sweeteners No preservatives No gluten No rBST* *Milk from rBST-treated cows is not significantly different. (fairwaymarket.com)
- No rBST* *Milk from rBST-treated cows is not significantly different. (gourmetgarage.com)
- South Mountain Creamery milk is minimally processed by the same family and team that milks the cows. (southmountaincreamery.com)
Kefir11
- Like a well-made batch of kefir, the ancient cultured milk drink, Sandor Katz has an effervescent quality. (grist.org)
- Recently, over sips of delicate, profoundly alive-tasting kefir made from raw milk from those goats, we talked about fermentation, food politics, and how the two relate. (grist.org)
- Kefir is a cultured and microbial-rich food that helps restore the inner ecology. (westonaprice.org)
- Once the grains ferment the milk by incorporating their friendly organisms into the final product, you remove these grains with a strainer before drinking the kefir. (westonaprice.org)
- Add kefir grains or powder to milk, stir well and cover loosely with a cloth. (westonaprice.org)
- UK-based Biotiful Diary is bringing kefir to the masses with 2,000-year old cultures sourced from founder Natasha Bowes' native Russia. (foodnavigator.com)
- Kefir is a cultured, fermented beverage product made using starter grains. (foodnavigator.com)
- Bowes brought in kefir grains from Russia and set up pilot production herself, initially offering tastings in retail stores to introduce UK consumers to the kefir product. (foodnavigator.com)
- Biotiful Dairy has observed growing consumer interest in kefir products over the last few years. (foodnavigator.com)
- Fermented foods made with live cultures - such as kefir, kimchi, and sauerkraut - are reported to impart live microorganisms 'crucial' to healthy digestion. (foodnavigator.com)
- Biotiful Dairy's kefir contains over 40 strains of gut-friendly cultures, and every serving contains billions of them. (foodnavigator.com)
Lactobacillus2
- The fermented milk prepared with Lactobacillus gasseri TMC0356 was administered at 200 ml per day for 4 weeks to 15 subjects with high serum IgE levels and perennial allergic rhinitis. (nih.gov)
- A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus. (harvard.edu)
Starter cultures5
- ISO 19344:2015 specifies a standardized method for the quantification of active and/or total lactic acid bacteria and probiotic strains in starter cultures used in dairy products by means of flow cytometry. (iso.org)
- The methods are applicable to dairy starter cultures and dairy products where these characteristic microorganisms are present. (iso.org)
- IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of ident. (fil-idf.org)
- This standard specifies characteristics of industrial bacterial starter cultures, which are principally lactic. (fil-idf.org)
- Additionally, the pH values and water-holding capacity of the beverages were affected by both the starter cultures and the duration of refrigerated storage. (bvsalud.org)
Cow's milk3
- Cow's milk allergy is most common in young children. (healthline.com)
- Made from pasteurized cow's milk. (igourmet.com)
- We make ours with non-GMO, organic cow's milk, which gives the cheese a tangy, salty, slightly sour flavor. (organicvalley.coop)
Strains1
- rather EAEC strains that acquired the On basis of these fi ndings, we Hemodialysis was needed for 2 Stx2-coding phages by horizontal gene reviewed our culture collection and months. (cdc.gov)
Humans1
- On November 29-30, 2022, join our dairy experts where fermented milk, one of the oldest methods used to prolong the shelf life of milk, which has been practised by humans for thousands of years will be discussed. (fil-idf.org)
Proteins3
- At this point in the processing, the milk fat globules and the casein proteins do not interact with each other. (wikipedia.org)
- An allergy is an immune reaction to the proteins in milk. (healthline.com)
- The grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and polysaccharides (complex sugars). (westonaprice.org)
Semi-hard cheese1
- A lower temp thermo blend used in specialty fermented milks, soft cheese, semi-hard cheese, and Reblochon style cheese. (cheesemaking.com)
Bacterial cultures1
- Live bacterial cultures are added to milk. (phoenixnewtimes.com)
Eggs3
- WATCH: What are 'milk,' 'meat,' and 'eggs? (foodnavigator-usa.com)
- This product may contain traces of soy, eggs, wheat or nuts. (preparedpantry.com)
- Cultures of pooled whole raw shell eggs, egg whites, and raw shell eggs from the same shipment as the implicated eggs did not yield Salmonella. (cdc.gov)
20222
- With Aleph Farm's 2022 initial market launch just on the horizon, the trailblazing food-tech company responsible for series of firsts in the nascent cell-cultured meat category, has secured $105m in series B funding to scale-up manufacturing and expand. (foodnavigator-usa.com)
- On November 29 -30, 2022, the International Dairy Federation hosted the 7th Symposium on Science and Technology of Fermented Milk online. (fil-idf.org)
Break down lactose1
- If you're lactose intolerant, your body lacks the ability to break down lactose, a milk sugar, in your small intestine. (healthline.com)
USDA2
- The USDA has issued an advance notice of proposed rulemaking (ANPR) to solicit comments on how to label cell-cultured meat and poultry as startups in the space edge closer to commercialization, but says it will review labels submitted before the rulemaking. (foodnavigator-usa.com)
- On the heels of a U.S. Department of Agriculture (USDA) proposal to cut WIC benefits for milk and da. (idfa.org)
Live Cultures1
- If It Contains Active Live Cultures, It Is Good for You. (phoenixnewtimes.com)
Probiotics2
- Yakult is a premium probiotics cultured milk drink that contains more than 10 billion of unique probiotics L.casei strain Shirota. (fairprice.com.sg)
- It''s the only brand of probiotics cultured in goat milk. (ralphs.com)
Casei1
- L.casei strain Shirota was specially cultured and biotechnoiogically strengthened by Yakult's founder, Dr Minoru Shirota, a microbiologist of Kyoto University in Japan in 1930, so that it can withstand the gastric juice and bile to reach the intestines alive. (fairprice.com.sg)
Contain milk1
- The oldest pottery shards shown to contain milk were found in southeastern Europe, more precisely in what today is northeastern Greece. (sciencedaily.com)
Enumeration1
- phylococcalcolonieswereconfirmed appear1-6hoursafteringestionofthe byGramstaining.Al Gram-positive enterotoxinsproducedincontaminated Baladi cheese, shankleesh and kishk were cocciweredividedintospeciesonthe milk[4].Consequently,enumeration collectedrandomlyfromtheBekaaval- basisofthetypeofhaemolysisonblood andidentificationofstaphylococciin leyareaofnorth-eastLebanon.Samples agar.Coloniesshowingnohaemolysis dairyproductsisapriorityindeveloping werecol ectedon4tripsbetweenthe weresuspectedtobe S. saprophyticus publichealthmeasurestoreducefood- monthsofAugustandDecember2004. (who.int)
Frozen1
- We shared restaurant stories, talked food and eventually ended up at the Bourbon House bar for eye openers until the festival opened up (by the way, the frozen Bourbon Milk Punch at Bourbon House is a hell of a way to start the morning, loved it! (nolacuisine.com)
Strawberry3
- But some school districts are working to remove or already have removed chocolate- and strawberry-flavored milks. (arizona.edu)
- The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. (bvsalud.org)
- During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. (bvsalud.org)
Powder1
- Use it as you would dry milk or mix it with water--1/3 cup powder to make one cup liquid. (preparedpantry.com)
Foods2
- Cell-cultured meat pioneer UPSIDE Foods (formerly Memphis Meats) has brought in high-flying PepsiCo exec Amy Chen as its chief operating officer as it prepares to launch its first consumer product - UPSIDE chicken - later this year, pending regulatory. (foodnavigator-usa.com)
- Products with no processing concerns identified are generally whole foods without additives. (ewg.org)
Adult1
- Lactose tolerance, which provides the ability to drink milk as an adult, varies across countries. (sciencedaily.com)
Warnings1
- You should not rely solely on the information presented here and you should always read labels, warnings, and directions before using or consuming a product. (wholefoodsmarket.com)
Nutritional5
- GardenGrocer.com obtains nutritional information from claims made by the products' manufacturers on labels. (gardengrocer.com)
- We do our best to record the information as it appears and keep nutritional content information current, but there are thousands of products in our store, manufacturers frequently change formulations, and we may not notice when a manufacturer changes the nutritional claims on a product's label. (gardengrocer.com)
- When precise nutritional information is important, our data is not a substitute for reading the label on the products you purchase or for contacting the manufacturer. (gardengrocer.com)
- There will often be a delay between the time when a new product becomes available and the time when its nutritional information becomes available on our website. (gardengrocer.com)
- The concept of drinking cow lactation is a bit strange, but human babies and children consume breast milk for similar nutritional benefits. (arizona.edu)
Kosher1
- Kosher products have been certified by accredited Kosher-certifying agencies. (wholefoodsmarket.com)
Make2
- It is used to give an added tang to baked goods and as a leavening agent to make products rise more. (preparedpantry.com)
- At the same time, I like the flexibility to make larger or smaller batches just by measuring out more or less culture. (cheesemaking.com)
Acidification2
- Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate. (cheesemaking.com)
- The acidification kinetics of different cultures of lactic acid bacteria showed characteristic patterns, which can be used to select the most suitable cultures for specific product production. (bvsalud.org)
Batch1
- The grains are then added to a new batch of milk, and the process continues indefinitely. (westonaprice.org)
Lactose intolerance3
- A milk allergy isn't the same as lactose intolerance. (healthline.com)
- Know the difference: Milk allergy vs. dairyallergy vs. lactose intolerance. (healthline.com)
- A growing number of people are also developing lactose intolerance and cannot consume dairy products comfortably. (arizona.edu)
Growth hormones1
- All farmers who supply milk for Tillamook products pledge to not use artificial growth hormones. (tillamook.com)
Herd1
- An increased incidence of these infections in a herd warrants reassessment of the teat dip product used in the dairy and application methods. (cornell.edu)
Grains3
- No other milk culture forms grains. (westonaprice.org)
- I thought the grains should never be rinsed and that it had to be stored in milk. (westonaprice.org)
- The lactose in the milk nourishes the grains, which allows them to grow and reproduce, while simultaneously starving the grains of oxygen. (foodnavigator.com)
Recipes2
- For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia. (japanese-products.blog)
- Join our community and be the first to hear about delicious new products, exclusive offers, seasonal recipes and our thought provoking campaigns. (pipersfarm.com)
Food4
- The world's largest food company has confirmed it is eyeing the cultured meat sector after a leaked report revealed a tie-up with Israeli cell-based start-up Future Meat Technologies. (foodnavigator-usa.com)
- And an allergy to milk is one of the more common food allergies. (healthline.com)
- The International Dairy Federation (IDF) announced the publication of the updated inventory of microbial food cultures (MFC), with a demonstration of. (fil-idf.org)
- You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls. (phoenixnewtimes.com)
Maintain1
- Maintain milking equipment properly to avoid liner slips, improper vacuum levels, and overmilking. (cornell.edu)
Creamy2
- These tiny cylindrical milk chocolate pellets have a gentle cacao flavor and a smooth, creamy texture, making them easy to eat for kids. (japanese-products.blog)
- Vasanthi Ram shared easy tips to set thick creamy curds with dairy milk using earthenware or clay pot for best results. (indoindians.com)
Dairy milk1
- Lactose-free dairy milk may also be available. (healthline.com)