scholarly journals Optimal Procedures to Valorize High-Quality Traditional Dairy Products

2019 ◽  
Author(s):  
Catia Pasta ◽  
Rosario Petriglieri ◽  
Margherita Caccamo
Keyword(s):  
Dairy Products ◽  
High Quality ◽  
Traditional Dairy Products ◽  
Optimal Procedures

Biological Traits of Enterococci and Lactococci Isolated from Traditional Dairy Products of Ukraine

2020 ◽  
Vol 82 (1) ◽  
pp. 22-32
Author(s):  
I.L. Garmasheva ◽  
◽  
N.K. Kovalenko ◽  
L.T. Oleschenko ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Biological Traits ◽  
Traditional Dairy Products

scholarly journals Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

2018 ◽  
Vol 5 (2) ◽  
pp. 7-13 ◽  
Author(s):  
Delshad Abdollahniya ◽  
Seyed Mostafa Hosseini ◽  
Batoul Kavyani Baghbaderani ◽  
Alireza Mordadi ◽  
Mohammad Reza Arabestani
Keyword(s):  
Dairy Products ◽  
Lactobacillus Species ◽  
Rapd Pcr ◽  
Traditional Dairy Products

scholarly journals Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance

2019 ◽  
pp. 137-148
Author(s):  
Jemal Mohammed
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Vital Role ◽  
Human Nutrition ◽  
Nutrition And Health ◽  
Manufacturing Procedure ◽  
Traditional Dairy Products ◽  
Few Data ◽  
Processing Steps

Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization. In Ethiopia, fortunately, some evidence is available on the general characteristics and processing practices of traditional dairy products nevertheless a few data is available about their role in human nutrition and health. Therefore, the objective of this review was to assess and compile information on processing of traditional dairy products in Ethiopia and their nutritional and health benefits. Ergo, ayib , arera,  kibe, neter kibe, aguat, ititu, and dhanaan are the major dairy products encompassed in this review.

scholarly journals Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

2020 ◽  
Vol 12 (16) ◽  
pp. 6616 ◽  
Author(s):  
Zsolt Becskei ◽  
Mila Savić ◽  
Dragan Ćirković ◽  
Mladen Rašeta ◽  
Nikola Puvača ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Products ◽  
Water Buffalo ◽  
Fatty Acid Content ◽  
Buffalo Milk ◽  
Sustainable Production ◽  
High Quality ◽  
Significant Difference

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

scholarly journals Biochemical and antimicrobial profile ofEnterococcus faeciumandE. faecalisisolated from traditional dairy products and infant intestinal microbiota

2009 ◽  
Vol 21 (3-4) ◽  
pp. 241-250 ◽  
Author(s):  
Dimitrios Vassos ◽  
Eugenia Bezirtzoglou ◽  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Vasiliki Maipa
Keyword(s):  
Intestinal Microbiota ◽  
Dairy Products ◽  
Traditional Dairy Products
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