A New Synbiotic Fermented Dairy Product: Technological Production Features

Reduction of Aflatoxin M1 during Production of Kashk, a Traditional Iranian Dairy Product

Background: Aflatoxin M1 (AFM1) is a toxic compound that could be found in milk and dairy products. AFM1 is the principle hydroxylated derivative of aflatoxin B1 (AFB1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with AFB1 contaminated diet. To the best of our knowledge, there is no report on stability of AFM1 during p...

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

A new multi-product closed-loop supply chain network design in dairy industry

Nowadays, manufacturers need to satisfy consumer demands in order to compete in the real world. This requires the efficient operation of supply chain planning. On the other hand, increasing worldwide environmental, lack of food resources and social concerns are motivating manufacturers and consumers to implement recycling strategies such as product recovery, waste management, or usage of recycl...

Probiotics in Dairy Fermented Products

Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing ...

Detecting Technological Heterogeneity in New York Dairy Farms