05/27/2018 / By Ralph Flores
Researchers from Lithuania have found that fortifying milk with fermented plants improved its nutritional value – adding to the assortment of fermented milk products. The details of the study were published in CyTa – Journal of Food.
Based on the results, the team opined that milk products fortified with fermented H. tuberosus are rich in inulin, and those with L. luteus are rich in proteins. These can be used with selected lactic acid bacteria to improve the nutritional value of fermented milk products.
Find the full text of the study at this link.
Journal Reference:
Slapkauskaite J, Sekmokiene D, Kabasinskiene A, Bartkiene E, Juodeikiene G, Sarkinas A. INFLUENCE OF LACTIC ACID BACTERIA–FERMENTED HELIANTHUS TUBEROSUS L. AND LUPINUS LUTEUS ON QUALITY OF MILK PRODUCTS. CyTA – Journal of Food. 19 Feb 2016;14(3):482–488. DOI: 10.1080/19476337.2015.1137355
Tagged Under: dairy, fermented milk, food, fortified milk, functional food, Jerusalem Artichoke, milk, milk products, nutrition, plant-based, probiotics, yellow lupin