abstract: the “encyclopedia of fermented fresh milk” has classified acidophilus and bifidus milks as non-traditional fermented milk products. these products contain lactobacillus acidophilus and bifidobacterium spp., respectively, that are known as probiotic microoganisms. in this study, some aspects of acidity development, ph measurement and bacterial counts were monitored when these micro-org...

AIMS The aim of this study was to identify the causative agent of a smoky/phenolic taint in refrigerated full cream chocolate milk. METHODS AND RESULTS Microbiological examination of spoiled and unspoiled milk samples from the same processor showed high numbers of the psychrotrophic coliform Rahnella aquatilis in the spoiled samples only. Gas chromatography/mass spectrometry (GC/MS) was used ...

The adhesion of the solids presents in food can difficult the process of surface cleaning and promotes the bacterial adhesion process and can trigger health problems. In our study, we used UHT whole milk, chocolate based milk and infant formula to evaluate the adhesion of Enterobacter sakazakii on stainless steel coupons, and we determine the work of adhesion by measuring the contact angle as w...

BACKGROUND α-Lactalbumin (a-LA), β-lactoglobulin (β-LG) and lactoferrin (LF) are of high nutritional value which have made ingredients of choice in the formulation of modern foods and beverages. There remains an urgent need to develop novel biosensing methods for quantification featuring reduced cost, improved sensitivity, selectivity and more rapid response, especially for simultaneous detecti...

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge detailed information on milk proteins under various treatments important for selecting appropriate thermo-processing identifying markers to monitor load products. In present study, we used proteomics tec...

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 would be contaminated with Aflatoxin M1 (AFM1) if it was obtained from lactating animal which fed with feedstuffs containing Aflatoxin B1 (AFB1). AFM1 is classified as group 2B, possibly carcinogenic to humans and exposure to AFM1 through milk consumption is a public concern. The purpose of this study was to determine the AFM1 exposure through liquid milk consumption for adult consumers in...