The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...

BACKGROUND In Sweden preterm infants born <32 gestational weeks are fed maternal breastmilk or, if not available, donor breastmilk. Nutritional and immunological composition of human milk is affected by processing and storage procedures. Additionally, freezing of breastmilk may reduce cytomegalovirus transmission. The present recommendations for human milk use in Sweden are outdated. However, n...

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin...