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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[3]	Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite
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[4]	Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda
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[5]	PERBEDAAN KANDUNGAN MAKRONUTRIEN (LEMAK, PROTEIN, KARBOHIDRAT) DALAM SANTAN MURNI DAN SANTAN TAMBAHAN AIR KELAPA TUA
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[6]	Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan
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[7]	KAJIAN-KAJIAN PENGOLAHAN SUSU DAN KUALITASNYA YANG BERASAL DARI HEWAN RUMINAN (KERBAU, SAPI, KAMBING, DAN UNTA)
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[8]	Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure …
	2021

[9]	Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in 'Nono'And Yoghurt Samples in Kaduna, Nigeria
	2021

[10]	The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics
	2021

[11]	Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance
	2020

[12]	The Potential for Implementing a Big Data Analytic-based Smart Village in Indonesia
	THESIS, 2020

[13]	Observations on passive microrheology for monitoring the fermentation process in yoghurt
	2020

[14]	Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
	2020

[15]	Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
	Faizah, MR Ismail-Fitry, MR Umi Hartina… - Food Research, 2020

[16]	EFFECT OF FUNCTIONAL INGREDIENTS ON VIABILITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA IN NONDAIRY PROBIOTIC PRODUCTS
	2020

[17]	Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants
	2020

[18]	Evaluation of mineral in the indigenous and industrially produced soya milk in the Anyigba, Kogi State.
	2020

[19]	A study concerning quality assessment and processing particularities in certain dairy products.
	2019

[20]	Process standardization for enhancing biofunctionality of dahi
	2019

[21]	Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk
	2019

[22]	Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink
	2019

[23]	Process standardization for enhancing bio functionality of Dahi
	2019

[24]	A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata
	International Journal of Health Sciences & Research, 2018

[25]	Physicochemical Evaluation of Bovine Milk in North Central Nigeria
	2018

[26]	Pengaruh Penambahan Gelatin dan Starter Terhadap Mutu Cocogurt
	2018

[27]	Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
	Food and Bioprocess Technology, 2018

[28]	Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
	2018

[29]	Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
	2017

[30]	Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk
	2017

[31]	Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
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[32]	Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
	International Journal of Microbiology and Application, 2017

[33]	Bactérias probióticas e parâmetros de qualidade em um produto à base de leite coco
	2017

[34]	Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk
	2016

[35]	Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
	J. Food and Dairy Sci., Mansoura Univ., 2016

[36]	Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
	2016

[37]	PRIRODNO-MATEMATIĈKI FAKULTET NIŠ
	2015

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

[2]	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

[3]	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

[4]	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

[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]	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

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

[8]	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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