introduction: flavored milk is a healthy beverage, nutritious, delicious and thirst elimination by a large group of people, especially children consumed. therefore, the need to find different ways to enhance the nutritional value of milk and its products is of many researchrs’ interest.pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. pomegranate peel ...

The paper presents the latest information on iodine content in raw milk, in the Czech Republic. In 2005, iodine was determined using the Sandell-Kolthoff method in 169 milk samples, taken from transportation tanks (capacity 11 000–13 000 litres) of collecting milk for dairy processing, from 14 areas of South-western Bohemia. The average iodine content in milk samples was 442.5 ± 185.6 μg/l, min...

BACKGROUND The determination of the osmolality of aqueous samples using a freezing point osmometer is a well-established, routine laboratory method. In addition to their use in clinical and pharmaceutical laboratories, freezing point osmometers are also employed in food testing laboratories. One application is the determination of the osmolality of milk. Although cow's milk is a natural product...

One of the key concerns of the people and the government of China is food safety. After the use of melamine as an additive was reported in 2008, melamine detection was required in milk. The current methods to detect and confirm melamine are mainly HPLC and HPLC-MS/MS, but the pre-treatment processes include some tedious steps making them time-consuming and environmentally unfriendly. In contras...

this study investigated the effect of season (wet and dry) on milk composition of the dromedary camel (camelus dromedarius). milk samples representing the wet and dry seasons were analyzed for total solids (ts), fat (f), solids-non-fat (snf), ash, crude protein (cp), nitrogen soluble at ph 4.6 (sn), mineral content (mc) and casein fraction (cnf). camel milk had higher (p<0.05) fat content in th...

The study aimed to evaluate the waste impact on environment in fresh milk production activities from dairy cows rearing farms distribution process of a processing factory and selling agents, identify most significant potential for contamination environment, provide alternative improvements based environmental caused by activities. This research was conducted farmer cooperative which is an organ...

The composition and physical properties of raw milk from a commercial herd were studied 8 over a one year period in order to understand how best to utilise milk for processing 9 throughout the year. Protein and fat levels demonstrated seasonal trends, while minerals and 10 many physical properties displayed considerable variations, which were apparently unrelated 11 to season. However, rennet c...

Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the pre...

Increase in demand for milk and their products many dairies of different sizes have come up in different places. The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. The typical by-products of milk are buttermilk, ...