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5 results for “Microbiological Composition”
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Research ArticleOpen accessIn the keywordsBiological Activity of Lactic Acid Based Feed Additive and its Physiological Effect on the Animal OrganismNadezhda Nikolaevna Lantseva, Alexander Nikolaevich Shvydkov, Lyudmila Anatolyevna Ryabukha, Veronica Valeryevna EvsyukovaThe data obtained as a result of the study of the enzymatic activity of the lactic acid based feed additive LAFA, based on various bacteria, are consistent with the results of the research presented in the publications on the matter, concerning the fact that probiotic bacteria have enzymatic activity. The conducted studies revealed the leading enzymatic properties of bifidobacteria in … …OnLine Journal of Biological Sciences, Vol. 18, Issue 4 · 4 Oct 2018 · 7,416 accessesView PDFCite
Research ArticleOpen accessIn the abstractInfluence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's MilkАlma Aytkozhaevna ShunekeyevaDairy products are one of the most widely-investigated food products. However, reducing cost while improving nutritional value and flavour is a classic problem in milk production. Besides, consumers have increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic interest in using different types of milk to … …OnLine Journal of Biological Sciences, Vol. 21, Issue 1 · 24 Mar 2021 · 6,187 accessesView PDFCite
Research ArticleOpen accessIn the abstractINVESTIGATION OF STABILITY OF KOREAN GINSENG IN HERBAL DRUG PRODUCTLatifa Bashir Babiker, Elrasheed Ahmed Gadkariem, Riyadh Mohammed Alashban, Haya Ibrahim ALjoharThis study was designed to investigate long term stability of K-Gin capsules, a herbal medication that contains korean ginseng. Stability studies ensuring the maintenance of product quality, safety and efficacy throughout the shelf life are considered as pre-requisite for the acceptance and approval of any pharmaceutical product. Conducting long term stability studies following the guidelines issued by ICH, WHO and … …American Journal of Applied Sciences, Vol. 11, Issue 1 · 18 Dec 2013 · 9,221 accessesView PDFCite
Research ArticleOpen accessIn the abstractDesigning and Manufacturing of a Non Thermal Milk Pasteurizer Using Electrical FieldAsaad Rehman Saeed Al-HilphyUsing of traditional milk pasteurization methods caused fouling by heat, particularly rapid pasteurization by ohmic heating at 220 volts resulted protein denaturation, when milk holding of 15 sec under ohmic heating at 72°C. So to control these properties a Non-thermal treatment by different electrical fields at 20, 27.5, 55 V/cm (80, 110, 220V, AC) and quickly milk pass between poles … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 3 · 4 Sep 2013 · 7,481 accessesView PDFCite
Research ArticleOpen accessIn the abstractMonitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White CheeseN. Sabbagh, H. R. Gheisari, M. AminlariProblem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. … …American Journal of Animal and Veterinary Sciences, Vol. 5, Issue 4 · 27 Dec 2010 · 8,378 accessesView PDFCite