The use of flaxseed mucilage as a natural stabilizer in fermented milk was studied by varying the species lactic acid bacteria used. It found that effective improving texture characteristics, reducing hardness and increasing elasticity. increase acid-forming activity lactic-acid presence is possibly due to increased levels starter microorganisms. Flaxseed dairy product did not significantly aff...

OBJECTIVES To study the migration of melamine into foods from plastic food packaging materials and dairy product containers commonly used in China. METHODS 37 samples were collected from the market. The EU migration testing conditions were adopted with distilled water, 3% acetic acid, n-hexane and 15% ethanol being chosen as the simulating solutions. The HPLC method was used to detect melamin...

Although predictable output is desirable for most businesses, agriculture is behind other industries in the adoption of information technology. While precision agriculture provides a technological means for obtaining desirable goals such as product quality, labor cost, and product mix and market requirements, the dairy industry relies on semi-controlled environments. This paper describes the us...

Research on the role of dietary factors in breast cancer causation has focused predominantly on fat intake. While some studies have examined associations between breast cancer rates and consumption of whole milk, there has been less attention given to dairy products in general. Dairy products contain both hormones and growth factors, in addition to fat and various chemical contaminants, that ha...

Functional food for lactose-intolerant consumers and its global prevalence has created a large market for commercially available lactose-free food products. The simplest approach for detection and quantitation of lactose in lactose-free dairy products was developed. A one-step sample preparation was employed and the resulting 10% sample solution was directly subjected to the chromatographic sys...

Dairy propionibacteria are used as cheese ripening starters, as biopreservative and as beneficial additives, in the food industry. The main species, Propionibacterium freudenreichii, is known as GRAS (Generally Recognized As Safe, USA, FDA). In addition to another dairy species, Propionibacterium acidipropionici, they are included in QPS (Qualified Presumption of Safety) list. Additional to the...

With the substantial economic and social burden of CVD, the need to modify diet and lifestyle factors to reduce risk has become increasingly important. Milk and dairy products, being one of the main contributors to SFA intake in the UK, are a potential target for dietary SFA reduction. Supplementation of the dairy cow's diet with a source of MUFA or PUFA may have beneficial effects on consumers...