Chicory plant (Dorema aucheri) belongs to Asteraceae family and contains flavonoids. Milk is a mixture of protein, fat, lactose, minerals. This research carried out in order to evaluate the effect of chicory plant on the activities of bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were s...

Introduction: Milk is one of the most complete food products that is effective in reducing blood pressure and increasing its beneficial fats, preventing colon cancer and osteoporosis, and providing many nutrients, such as protein and calcium. Therefore, the contamination of this valuable foodstuff and its products is considered as a serious risk to the public health of the community. Aflatoxin ...

The present study was conducted to study production parameters of lactating Murrah buffaloes supplemented with Tinospora cordifolia. Twelve lactating Murrah buffaloes in early stage of lactation were selected from the herd of National Dairy Research Institute Karnal, Haryana. The buffaloes were divided into two groups of six animals each. One group was taken as control and the other group suppl...

Chicory plant (Dorema aucheri) belongs to Asteraceae family and contains flavonoids. Milk is a mixture of protein, fat, lactose, minerals. This research carried out in order to evaluate the effect of chicory plant on the activities of bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were s...

The present study was conducted to investigate the milk and dairy product consumption of 361 randomly selected students from Ondokuz Mayıs University (OMU) through a questionnaire form applied face-to-face interviews in province Samsun Turkey. rate who were consuming 86.43% (86.14% females, 86.79% males, P=0.980), one glass daily 92.35% (94.47% 89.61 % P=0.201) 18.28% (19.80% 16.35% P=0.400). O...

Milk is a bulky product, expensive to transport, and very susceptible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time...

In this study, considering the normal ingredients in guinea pig's milk, by using cow milk, mixture of vitamins and minerals, a milk substitute was prepared and sterilized by autoclaving and filtration methods. In food analysis of produced milk, the important substances values, such as protein, fat and ash, were suitable. Milk substitute was fed to four groups of newborn's guinea pigs that were ...