Standard methods for the examination of dairy products.
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منابع مشابه
Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran
Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from mark...
متن کاملA quantitative method for determining the bacterial contamination of dishes.
The three methods currently used for determining the extent of bacterial contamination on eating and drinking utensils, dairy equipment, and so forth, are thoroughly described in Standard Methods for the Examination of Dairy Products (American Public Health Association, 1948). They are known as the Rinse, Plate Contact, and Swab Contact Methods. In studies on dishwashing, the authors desired to...
متن کاملA seasonal study for determination of aflatoxin M1 level in dairy products in Iranshahr, Iran
Background and Purpose :Aflatoxin M1, in milk and dairy products, is classified by the International Agency for Research on Cancer as human carcinogens (class 2B). The aim of this study was to evaluate aflatoxin M1 contamination level in dairy products from Iranshahr city, Iran, using ELISA technique. Materials and Methods: In our study, 87 samples of milk, white cheese, yoghurt, and butter...
متن کاملEffects of dairy Products on Fasting Blood Glucose, Insulin Resistance, Blood Pressure, and Lipid Profile in Patients with Type 2 Diabetes: A Randomized, Controlled Clinical Trial
Introduction: This randomized controlled clinical trial aimed to investigate the effects of dairy product consumption on fasting blood glucose, insulin resistance, blood pressure, and lipid profile in patients with type 2 diabetes. Materials and Methods: Ninety-one diabetic patients were randomly assigned to one of the following three groups: group A, <1 serving of dairy products per day; group...
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Background: Traditional dairy products are the main sources for probiotic bacteria. This study aimed to isolate and characterize the potentially probiotic Lactobacillus strains isolated from traditional dairy products in Iran. Methods: Microbial population of each dairy product was enriched and screened for acid- and bile- resistant strains. The isolates were ...
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ورودعنوان ژورنال:
- American journal of public health and the nation's health
دوره 39 5 Pt 2 شماره
صفحات -
تاریخ انتشار 1949