Milk is processed in different ways. may be heated, frozen, or condensed as it excreted raw milk order to kill pathogenic microorganisms and increase shelf life. Its protein fat content change. Lactose hydrolyzed, homogenized, cholesterol removed, fermented cultures are added it, its calcium levels increased. Some special processing operations performed meet the consumer's needs specific market...

the aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with lactobacillus acidophilus. soybeans were blended 1:5 w/v with distilled water. the prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. milk was used as the control. all the samples were sterilized and fermented w...

Milk is an important food; it supplies our body with the essential mineral’s requirements. In this study, some major (Calcium, magnesium, phosphorus) and minor (copper, iron, zinc) minerals were determined in seventy-eight random processed milk samples. These samples collected from different markets Benghazi city, Libya during 2017. The order of elements concentrations all was calcium> phosp...

Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of ra...