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Cooked or sulfurous off-flavour caused by volatile sulfur compounds (VSCs) limits acceptance of ultra-high temperature (UHT) milk in some parts of the world. Therefore, the concentrations of VSCs in UHT milk over 16 weeks of storage were studied and compared with those in pasteurised milk. The...
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium...
Given that platelet activating factor (PAF) is a crucial inflammatory phospholipid mediator that is implicated in the mechanism of atherogenesis, the presence of PAF inhibitors in food reinforces their nutritional value in terms of protection against cardiovascular diseases. The aim of the...
Sodium carboxymethyl cellulose (CMC) and soybean soluble polysaccharide (SSPS) are negatively charged polysaccharides that are used to prevent casein aggregation in acidified skimmed milk drinks (ASMDs). The objective of this study was to examine the effect of CMC and SSPS combination on the...
To meet the increased consumer demand for yogurt with reduced fat content, various efforts have been made to improve the quality of reduced-fat variants that still is regarded as having inferior quality. As an alternative, a yogurt was produced from buffalo skim milk with the addition of...
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