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Article: Sour cream can be carrier of probiotic cultures.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2005
CopyrightCOPYRIGHT 2005 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In recent years, because of their reported health benefits, the dairy industry has begun incorporating probiotic cultures into many products such as yogurt and cheese. However, in order to be beneficial, the cultures have to remain live and active at the time of consumption.
Researchers in North Carolina wanted to determine the survival and growth of probiotic bifidobacteria and Lactobacillus reuteri in commercially available sour cream. They obtained fresh sour cream samples from a local market and inoculated them with one of these probiotic strains: L. reuteri (MM 2-3 and MM 7) and B. longum (ATCC 5708 and NCFB 2254). The scientists wanted to obtain a final ...
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Article: Sour cream's success. (non-fat sour ...
Dairy Foods;
May 1, 1995 ;
700+ words
... ... Interest. Whatever the reason, total sour cream sales increased 3% in 1994 compared with 1993, and fat-free sour cream sales rose 60%, according to Information Resources Inc. This makes nonfat sour cream truly one of the greatest fat-free ...
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