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Development of Milk-Based Kefir using a Combination of Probiotic Lactobacilli Bacteria and the Dairy Yeast Kluyveromyces Marxianus var. Lactis (K. Lactis)

This innovation is a milk-based Kefir created from a popular commercial lactobacilli (LAB) culture mixed with the probiotic yeast K. lactis. Experimental formulations involved different amounts of K. lactis to find the optimal balance and various tests assessed the quality of the Kefir, such as measuring cell counts, pH levels, acidity, lactose content,...

Published: 7/9/2024 | Inventor(s): Kailah Alvarez, Tedley Pihl, Kim Krumhar

Keywords(s):

Category(s): Technology Classifications > Agriculture & Horticulture > Agricultural Engineering, Technology Classifications > Agriculture & Horticulture > Food Science & Nutrition

Cow's Milk Yogurt made using Saccharomyces Cerevisiae var. Boulardii promotes Probiotic Levels and Extends GI Health Benefits

This innovation incorporates Saccharomyces boulardii, a probiotic yeast, into dairy products such as yogurt and kefir. With consumers seeking more options to increase their probiotic intake, the research aimed to investigate if S. boulardii could grow alongside traditional yogurt and kefir cultures to create products that meet both sensory standards...

Published: 7/9/2024 | Inventor(s): Tedley Pihl, Kailah Alvarez, Kim Krumhar

Keywords(s):

Category(s): Technology Classifications > Agriculture & Horticulture > Food Science & Nutrition, Technology Classifications > Agriculture & Horticulture > Agricultural Engineering