Sentences with phrase «lactic cultures»

BARFPlus is formulated with a unique combination of beneficial lactic cultures to aid in the regeneration of healthy intestinal flora.

Pasteurised whole and skim milk solids 98 % (contains natural emulsifier, lecithin, derived from soybean), live lactic cultures (L. bulgaricus, S. thermophilus, L. acidophilus)

Not exact matches

Macaroni [Water, Enriched Semolina (Durum Wheat Semolina, Ferrous Sulfate, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid)-RSB-, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Sodium Phosphate, Sodium Hexametaphosphate, Salt, Artificial Color], Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Soybean And / Or Canola), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheese Sauce Mix [Dehydrated Blend of Cheese (Semisoft and Cheddar Cheeses (Pasteurized Milk, Cheese Culture, Salt, Enzymes)-RRB-, Food Starch - Modified, Whey, Salt, Cellulose Gum, Butter, Sodium Phosphate, Silicon Dioxide, Lactic Acid, Citric Acid, Yellow 5, Yellow 6], Yellow Corn Flour.

Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)

A new joint International Dairy Federation (IDF) / International Organization for Standardization (ISO) Standard (ISO 19344 IDF 232) has just been released to provide a method for the quantification of lactic acid bacteria by flow cytometry in fermented products, starter cultures, and probiotics used in dairy products...

Buttermilk Traditionally made from the thin liquid left over after butter - making but is now more often made from skimmed milk, mixed with milk solids and cultured with lactic acid.

In fact, these dead starter culture cells and debris are an important food source for subsequent generations of microbes, referred to as non-starter lactic acid bacteria (NSLAB).

Ingredients: Maltodextrin, Salt, Onions, Non-Fat Dry Milk, Modified Tapioca Starch, Red Bell Peppers, Sour Cream Solids (Cream, Non-Fat Dry Milk, Cultures), Garlic, Corn Syrup Solids, Lemon Juice Solids, Parsley, Lactic Acid, Citric Acid and Natural Flavors

Grass - fed beef, water, Redmond Seasoned Salt (sea salt, spices [including coriander, black pepper, celery, mustard, parsley, paprika, turmeric], garlic, onion), encapsulated lactic acid, cultured celery powder (celery powder, sea salt).

peanut butter and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of: canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum], canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa butter, cocoa mass, soy lecithin, vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).

Pasteurised milk and cream, dried skimmed milk, lactic starter cultures (including S. thermophilus, L. acidophilus, Bifidobacterium, L. casei)

Cheezecake filling (Filtered water, creamed coconut, cane sugar, coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein, key lime juice concentrate, vegan natural flavours, sea salt, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains: Coconut

It is uniquely made with live active cultures, giving the cheese a «lactic» taste.

Other ingredients: honey, sea salt, spices, garlic powder, cultured celery powder and lactic acid starter culture.

Cheezecake filling (Filtered water, creamed coconut, cane sugar, coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein isolate, vanilla extract, sea salt, vegan natural flavours, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme)

The generic name of fermented milk is derived from the fact that the milk for the product is inoculated with a starter culture which converts part of the lactose to lactic acid.

These northwest sour ales are barrel - aged and feature a clean, lactic acid profile produced by our own house culture of lactobacillus bacteria.

With raw vegetables, I never use starter cultures, because lactic acid bacteria are already present on the vegetables.

The Fargo ™ range of concentrated, direct - set starter cultures is produced using defined strains of lactic acid bacteria.

Species of lactic acid bacteria (LAB) in various culture types and typical product applications

Water, Organic Wheat Flour, Organic Mozzarella Cheese (Organic Cultured Pasteurized Part Skim Milk, Salt, Microbial Enzymes), Organic Pastry Flour, Organic Uncured Pepperoni -LRB-[No Nitrates or Nitrites Added Except For Naturally Occurring Nitrates in Sea Salt and Celery Juice Powder], Organic Pork, Organic Beef, Sea Salt, Organic Cane Sugar, Organic Spices, Organic Paprika, Celery Juice Powder, Organic Rosemary Extract, Organic Garlic Powder, Lactic Acid Starter Culture), Organic Tomato Paste, Organic Provolone Cheese (Organic Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Organic Cooked Italian Sausage (Organic Pork, Water, Organic Spices [Including Fennel], Salt, Organic Garlic Powder, Organic Sugar, Organic Onion Powder), Organic Parmesan Cheese (Organic Pasteurized Milk, Cheese Cultures, Sea Salt, Vegetable Enzymes, Cellulose), Organic Palm Oil, Organic Yellow Onions, Organic Corn Starch, Organic Dough Conditioner (Organic Wheat Flour, Natural Enzymes, Ascorbic Acid), Sea Salt, Yeast, Organic Olive Oil, Organic Cane Sugar, Organic Granulated Garlic, Organic Black Pepper, Organic Oregano, Organic Red Pepper Flakes, Organic Basil, Organic Paprika.

This category includes white milk, traditional cultured milk, flavoured milk, drinking yoghurt, lactic acid drinks, buttermilk, liquid cream, evaporated milk and sweetened condensed milk.

The cultures ferment the liquid of choice, meaning that the bacteria and yeasts will digest the sugar, creating lactic acid, ethanol, and carbon dioxide in the process (source).

Contains 2 % or less of Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Bacon Flavor (Maltodextrin, Autolyzed Yeast Extract, Salt, Natural Flavors (Contains Canola Oil, Sunflower Oil, Smoke)-RRB-, Brown Sugar (Sugar, Cane Syrups), Cheese Sauce Mix [Dehydrated Blend of Cheese (Semisoft and Cheddar Cheeses (Pasteurized Milk, Cheese Culture, Salt, Enzymes)-RRB-, Food Starch - Modified, Whey, Salt, Cellulose Gum, Butter, Sodium Phosphate, Silicon Dioxide, Lactic Acid, Citric Acid, Yellow 5, Yellow 6], Dextrose, Guar Gum, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Natural Smoke Flavor, Salt, Sorbitol, Spice, Textured Wheat Protein (Wheat Gluten, Wheat Flour, Phosphate, Caramel Color, Natural Mixed Tocopherols), Vegetarian Tallow Flavor (Maltodextrin, Sunflower Oil, Natural Flavor, Modified Food Starch), Whey, Whey Protein Concentrate.

INGREDIENTS: Cooked Navy Beans, Long Grain Rice, Sunflower Oil, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whey Powder, Buttermilk Powder, Salt, Annatto Extract (Color), Sea Salt, Lactic Acid, Citric Acid, Black Pepper, Tapioca Flour.

These specific bacteria are known as «starter cultures», and have the ability to consume the lactose in milk and convert it to lactic acid, which is what gives yoghurt its characteristic tangy taste.

Ingredients: Turkey, Monterey Jack Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein Concentrate, Contains Less Than 2 % of Potassium Phosphate, Sodium Phosphates, Salt, Cream, Lactic Acid, Sorbic Acid (Preservatives), Kosher Salt, Rosemary Extract.

Ingredients: Lactose, vegetable oils, Molkenproteinhydrolsyat, starch, fiber (Galactoogliosaccharide from lactose), calcium orthophosphate, potassium chloride, emulsifier: citric acid esters of mono - and diglycerides of fatty acids, LCP1 - oil mixture (vegetable oils, fish oil), L - Tyrosine, L - phenylalanine, potassium hydroxide, sodium hydroxide, vitamin C, magnesium, choline, L - tryptophan, calcium carbonate, inositol, ferrous lactate, zinc sulfate, L - carnitine, natural lactic acid culture (Lactobacillus fermentum hereditum), pantothenic acid, vitamin A, niacin, copper sulfate, vitamin E, vitamin B1, vitamin B2, vitamin B6, manganese sulfate, potassium iodate, folic acid, vitamin K, sodium selenate, biotin, Vitamin D, Vitamin B12.

MILK *, vegetable oils * (palm oil **, rapeseed oil *, sunflower oil *), whey powder * partly demineralised, lactose *, starch *, fiber (galactooligosaccharides from lactose), emulsifiers (soya lecithin, lecithin), calcium, vitamin C, potassium citrate, lactate, L - tryptophan, potassium chloride, vitamin e, natural lactic acid culture (Lactobacillus fermentum hereditum), vitamin A, niacin, zinc, vitamin D, pantothenic acid, copper sulfate, vitamin K, vitamin B1, vitamin B6, manganese sulfate, potassium iodate, folic acid, vitamin B2, sodium selenate, biotin, vitamin B12.

Pepperoni — Pork, Sea Salt, Contains Less Than 2 % Of The Following: Dextrose, Celery Powder, Spices Paprika, Paprika Extract, Garlic, Lactic Acid Starter Culture.

Today the 42 - year - old scientist is responsible for research and production of lactic acid bacteria starter cultures and manages a team of 31 people.

Bacterial starter cultures are added to convert lactose to lactic acid, which helps to set the yoghurt.

The lactose in yogurt is transformed into lactic acid by adding bacterial cultures.

That said, the cultures don't survive the baking process, but the lactic acid produced helps decrease phytic acid in the bread so the body can more effectively utilize the nutrients we eat.

No, the word «lactic» seems to confuse some people but our starter culture is actually derived from non-GMO beets.

As some of the lactic acid bacteria (LAB) within the starter culture begin to die, the cells release enzymes that further break down milk proteins, mainly casein, to small peptides and amino acids.

In fact, these dead starter culture cells and debris are an important food source for subsequent generations of microbes, referred to as non-starter lactic acid bacteria (NSLAB).

The bacteria in the culturing agent use the sugar to produce lactic acid during the fermentation process.

These specific bacteria are known as «starter cultures», and have the ability to consume the lactose in milk and convert it to lactic acid, which is what gives yoghurt its characteristic tangy taste.

Although the starter cultures break some of this down in to lactic acid, yoghurt will naturally contain some «sugar» which is lactose, approximately 4.7 grams for every 100 grams of yoghurt.

Some of the good bacteria common to lactic acid cultured food, are Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L brevis and L. thermophiles.

The eating process creates more bacteria and tiny bubbles start aerating the wet flour, creating a by - product of the good bacteria culture lactobacilli and lactic acid.

Chen, H., et al., «Microbiological study of lactic acid bacteria in kefir grains by culture - dependent and culture - independent methods,» Food Microbiology 2008; 25 (3): 492 - 501.

Cultured Mint Chip Ice Cream (Lactose - free) This smooth and dreamy ice cream has been cultured for 24 hours, eliminating complex sugars, filling it with beneficial probiotics, and making available gut - soothing nutrients like lactCultured Mint Chip Ice Cream (Lactose - free) This smooth and dreamy ice cream has been cultured for 24 hours, eliminating complex sugars, filling it with beneficial probiotics, and making available gut - soothing nutrients like lactcultured for 24 hours, eliminating complex sugars, filling it with beneficial probiotics, and making available gut - soothing nutrients like lactic acid.

Ingredients: Stone Ground Whole Wheat Flour, Water, Barley Malt, Dry Sour (Rye Flour, Lactic Acid, Vinegar, Yeast), Vital Wheat Gluten, Cultured Wheat Starch, Yeast, Salt, Soy Flour.

Bacterial yogurt cultures are added to pasteurized milk in order to ferment the milk's lactose content and produce lactic acid.

The «Live active culture» seal established by the National Yogurt Association requires 108 colony - forming units (cfu) viable lactic acid bacteria per gram at the time of manufacture for refrigerated yogurt and 107 per gram for frozen yogurts.

What's more this wonderful food contains live cultures of lactic acid probiotic bacteria.

Among ingredients: Water, Lactic Acid, Glycerin, Lilac Leaf Cell Culture Extract, Chondrus Crispus Extract, Sodium Hyaluranate, Witch Hazel Distillate, Aloe Vera Leaf Juice, Salicylic Acid, Phenoxyethanol, Safflower Seed Oil, Olive Fruit Oil, Enantia Chloantha Bark Extract, Oleanolic Acid, Glycolic Acid, Grapefuit Peel Oil etc (see the full list here).

Ingredients: Non-Fat Milk Solids, Lactic Acid, Cultures, Modified Tapioca Starch, Dextrose, Egg Whites, Pectin.