Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. first group included the control (-) animals (six rats) was fed standard diet, whereas second 24 that diet i...

The quality and quantity of the demand for milk dairy products are important indicators relevant sector stakeholders. This study aims to examine amount differences in individual consumption, together with factors affecting this consumption. was conducted through a survey on 221 consumers Hatay, which is multicultural cosmopolitan city Turkey. Monthly average consumptions milk, cheese, yogurt, a...

Abstract Yogurt is one of the probiotic products that commonly consumed and widely developed across world. This experiment aims to determine effects red beans, dates, starter culture addition on a certain ratio full cream milk powder characterized by Indonesian National Standard also known as SNI number 2981 :2009. was conducted with beans dates (v/v) were 40:60, 50:50, 60:50 cultures (%v/v) 5,...

The aim of this study was to consider the presence of sodium benzoate and potassium sorbate preservatives in 40 samples of UF cheese, 45 samples of yogurt, and 45 samples of Doogh (The Iranian traditional dairy drink) by high-performance liquid chromatography (HPLC). All of the samples were collected from 14 different brands producing in dairy factories in Hamedan province in North West of Iran...

The elderly population increases and more prolonged life expectancy increased worldwide, with this increase, healthy aging gained importance. of a longer healthier has created curiosity about how nutrition can be. Nutrition is one the critical factors for aging. Some diet models applications (for example, calorie restriction) extend quality span life. Life in some places globally (Blue Zones, H...

The level of styrene migration from polystyrene cups was monitored in different food systems including: water, milk (0.5, 1.55 and 3.6% fat), cold beverages (apple juice, orange juice, carbonated water, cola, beer and chocolate drink), hot beverages (tea, coffee, chocolate and soup (0.0, 0.5, 1, 2, and 3.6% fat), take away foods (yogurt, jelly, pudding and ice-cream), as well as aqueous food si...

BACKGROUND The reward value of food is partly dependent on learned associations. It is not yet known whether replacing sugar with non-caloric sweeteners in food is affecting long-term acceptance. OBJECTIVE To determine the effect of replacing sugar with non-caloric sweeteners in a nutrient-empty drink (soft drink) versus nutrient-rich drink (yoghurt drink) on reward value after repeated expos...

Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 1...