Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- micronutrients is an important issue. To a certain extent, determined its antioxidant activity.
 The research aims to compare activity dairy products for baby food milk.
 current studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized “Agusha,” “NAN,” “Nutrilon...

“Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period abundance in restricted area North-east -West Algeria. In this study, four Jben-type cheeses were produced: made cow’s subjected to 82 °C/10 sec treatment without heat treatment, its analogue goat’s cheeses. We investigated effects “Heat treatment: pa...

Introduction This guide is published by the Bovine Alliance on Management and Nutrition (BAMN), which is comprised of representatives from the American Association of Bovine Practitioners (AABP), American Dairy Science Association (ADSA), American Feed Industry Association (AFIA), and United States Department of Agriculture (USDA). The BAMN group is charged with developing timely information fo...

In late April 1 984, three isolates of Salmonella typhimurium, all from specimens from per­ sons associated with a convent in western Kentucky, were reported by the Kentucky Division for Laboratory Services to the Division of Epidemiology. Subsequent investigation revealed that at least 16 cases of gastroenteritis (predominantly diarrhea) were associated with the convent between March 28 and Ma...

Introduction: There are a lot of fungi in our environment which grow and reproduce if the heat and humidity are suitable. Aspergillus flavus and parasilicus are among the most important food contaminants and have major roles in food poisoning. These fungi secrete poisons which contaminate feedstuffs as well as the milk we get from the animals fed with them. Because of the dire effects of thes...

Thermoduric bacteria are organisms capable of surviving the industrial pasteurization process of milk, and can carry over into product causing quality defects, or creating health hazards. The various species of genus Bacillus, Microbacterium, Micrococcus, Enterococcus, Lactobacillus and Corynebacterium are described as heat resistant species (Marth and Steele, 2001). A thermoduric bacterium in ...

Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two...