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Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the… Expand The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk… Expand Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products… Expand Aim/hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk… Expand Flavonoids have shown promise as natural plant-based antioxidants for protecting lipids from oxidation. It was hypothesized that… Expand The Canadian dairy sector is a major industry with about 1 million cows. This industry emits about 20% of the total greenhouse… Expand Consumers often face choices between options that vary in their short- and long-term benefit. This article describes the… Expand Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of soluble and insoluble oxalates… Expand We examined (i) the persistence of Escherichia coli O157:H7 as a postpasteurization contaminant in fermented dairy products; (ii… Expand Five brands each of commercially produced cultured buttermilk, sour cream, and unflavored yogurt were inoculated with… Expand