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RISBiodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe’s milk
Year: 2016
Abstract:
Masske is a traditional Iranian dairy product containing 50% butterfat made from fermented ewe’s
milk. Overall, 672 bacterial isolates were collected from ewe’s milk, fermented milk (FM) and
Masske samples ...
Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation
Year: 2018
Abstract:
The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and ...