Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, ...

This study investigated the levels of the antibiotic tetracycline contained in cow milk, goat milk, butterfat, soft cheese and yoghurt samples. High performance liquid chromatography (HPLC) standard methods were used for the detection and quantification of tetracycline in 40 dairy products samples. All the analysed samples contained residues of tetracycline antibiotics. The mean tetracycline re...

OBJECTIVES This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences. METHODS We analysed the diet of a healthy population (4-65 years), using the 24-hour recall method, on three non-consecutive days. Th...

Results We recorded 38 children that underwent 75 challenges. The median age at challenge was 15 months and 68,4% (26/38) of the children were boys. 50% (14/28) of the children had a family history of atopy. 66 % (25/38) of the children were diagnosed with atopic dermatitis at the time of reaction or/and at diagnosis. 73% (19/26) of the children with atopic dermatitis had only mild persistent s...

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and ...

BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...

BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...

Di masa pandemi COVID-19, kestabilan kesehatan harus diperhatikan. Bahan makanan yang dikonsumsi mempengaruhi organ pencernaan, seperti lambung dan usus. Penyakit maag adalah penyakit mengganggu pencernaan sering ditemui baik dikalangan remaja maupun dewasa. Susu merupakan produk pangan untuk kebutuhan asupan gizi tetapi susu mengandung asam folat menyebabkan lambung. Dengan bioteknologi konven...

Digestion of lactose, the milk disaccharide, makes problem to a large number of the population. Therefore, the lactose intolerant individuals are limited in the intake of milk and dairy products. The lactose – free products offers a solution for the diet. Raman spectroscopic analyses were performed for a purpose of rapid assessment of lactose content in bovine milk, lactose-free milk, mixtures ...

Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance. To overcome film brittleness of whey protein layers, plasticisers like glycerol are used. It reduce...