Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...

Highly purified [D-glucose-1-14C]lactose has been used to study the transport of lactose by Klebsiella sp. strain CT-1. Strain CT-1 transports lactose by a lactose-inducible system that exhibited an apparent Km of 6 mM lactose and an apparent Vmax of 140 nmol/min per mg of cell protein. Lactose uptake was inhibited competitively by o-nitrophenyl-beta-D-galactoside with a Ki value of 8 mM, but w...

BACKGROUND Aflatoxin M1 (AFM1), a carcinogenic substance is found in milk and dairy products. The effect of season and type of dairy products on AFMi level in northern Iran was investigated in this study. METHODS Three hundred samples (each season 75 samples) including raw and pasteurized milk, yoghurt, cheese, and cream samples were collected from three distinct milk producing farms. The sam...

Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...

Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from β-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B β-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of h...

Ferric pyrophosphate is a water-insoluble Fe compound used to fortify infant cereals and chocolate-drink powders as it causes no organoleptic changes to the food vehicle. However, it is only of low absorption in man. Recently, an innovative ferric pyrophosphate has been developed (Sunactive Fe trade mark ) based on small-particle-size ferric pyrophosphate (average size 0.3 microm) mixed with em...

A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumfe...

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with aim of attracting interest people who consume it. Black cumin one spices that used in making yoghurt. spice contains essential compounds secondary metabolites improve health carbohydrates function as prebiotics. This study aims to reveal number lactic acid bacteria, pH ...

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms yoghurt products. One these Traditional methods includes back slopping). The advantages this method include faster fermentation rates due to reduction lag time, subsequent production relevant metabolites as well allowing a more reliable product form...

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives human health. Among milk proteins, lactoferrin and lysozyme are best-known for their antimicrobial. In this study, were extracted from donkey applied yoghurt surface by spraying. The obtained samples enriched with antimicrobial proteins compared control sample produced without addition...