Milk, flavoured milk products and caries

Development of fermented and flavoured kefir milk

Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...

[Aflatoxin M1 in milk and milk products].

Lactulose: Significance in Milk and Milk Products

Lactose, a unique disaccharide, occurring exclusively in the mammalian milk plays an important role in nutrition. Most of the lactose that is manufactured on an industrial scale is produced from whey derived from the production of cheese, casein or paneer using crystallization and purification technologies. Lactose can be converted to various derivatives like lactitol, lactobionic acid, galacto...

Electron Microscopy of Milk and Milk Products: Problems and Possibilities

Milk and dairy products have frequently been studied by transmissionand scanning electron microscopy. The specimen preparation procedure may considerably influence the final result, and formation of artefacts is frequently observed. In this respect, formation of ice crystals during cryofixation is a well-known phenomenon. But dehydration, to an extent such as is required for embedding procedure...

Pesticides Residue in Milk and Milk Products: Mini Review

Livestock is an important sub-sector of agriculture that plays a key role in economy of a country by contributing to GDP (Gross Domestic Product) and in total export. Pakistan is the 5 largest milk producer in the world with a total milk production of about 46.44 billion liters per anum. Almost 68% milk is produced by buffalo and 27% by cow. Pesticides used in agriculture sector may transfer to...