Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects sensory experience. Therefore, it is necessary improve acceptance reduced-fat that full-fat equivalents. The aim this study was evaluate effect adding whey protein microgels (WPM) with an average diameter 4 ?m, or WPM adsorbed anthocyanins [WPM (Ant)] on textural and proper...

Herb cheese is that contains herbs extracted for their antioxidant and bioactive properties. This study aims to determine the impact of adding herb leaf extracts cottage on its yield, composition, texture, sensory characteristics. Three different were used prepare extracts: bidara (Ziziphus mauritiana), moringa (Moringa oleifera), bay (Syzygium polynthum). Cottage was made in following process:...

The effects of sheep alpha s1-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying alpha s1-casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3.5 and +8.6% respectively), and had a higher protein: fat ratio and a smaller casein micelle diameter. In additi...

Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A ...

Lipid supplements (oilseeds vegetables) are included in ruminant diet to increase its energy density and improve fatty acid composition of milk and consequently of fresh cheese. Milk and cheeses were evaluated from crossbred Holstein × Zebu, fed diets enriched with 0%, 25%, 50%, and 75% inclusion levels of palm kernel cake in concentrated supplement, which were supplied daily (3.0 kg). Milk and...

The Beneficial Effects of Dairy Fats on Post-Meal Inflammation  Eating saturated fats is associated with a higher risk of cardiovascular disease and post-meal inflammation.  Studies suggest that not all saturated fats are equally harmful, and dairy fats in particular may even have some beneficial effects on cardiovascular disease risk and inflammation.  A new study found that a high-fat diet...

Introduction: There is much interest in adding value to dairy products by naturally increasing the levels of poli-unsaturated fatty acids (PUFA). In this study, a commercial reduced milk fat cheese was made by using a mixture of CLA enriched milk (cows, ewes and goats) obtained by supplementation of ruminant diet with linseed. In addition to reduced saturated fat content, this functional cheese...

Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute (SU1) other three acidophilus (C2), (SH2), (SU2) were prepared. Cheese evaluated for their chemical composition, pH, viable counts of during storage 30 days before after in vitro digestion. pH values gradually decreased over time (milk fat-based had the highest values). Resu...