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Fermented Milk Consumption and Common Infections in Children Attending Day-care Centers. A Randomized Trial.

08:00 EDT 10th May 2016 | BioPortfolio

Summary of "Fermented Milk Consumption and Common Infections in Children Attending Day-care Centers. A Randomized Trial."

This multicenter, double-blind, randomized, placebo-controlled clinical trial investigated the effect of a fermented milk product containing the Lactobacillus casei CNCM I-1518 strain, on respiratory and gastro-intestinal common infectious diseases (CIDs) in children attending day-care centers in Russia.

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Journal Details

This article was published in the following journal.

Name: Journal of pediatric gastroenterology and nutrition
ISSN: 1536-4801
Pages:

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Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry.

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB ...

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Medical and Biotech [MESH] Definitions

Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.

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The giving of attention to the special dental needs of children, including the prevention of tooth diseases and instruction in dental hygiene and dental health. The dental care may include the services provided by dental specialists.

A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.

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