background: milk is a valuable sources of nutrition in the human diet however; there are reports on safety of milk steroid hormones contain. this study designed to determine the level of steroid hormones including estrone (e1), 17β-estradiol (e2), and estriol (e3) in raw and pasteurized milk from non-pregnant and pregnant buffalos. methods: steroids was extracted using liquid extraction, enzyma...

An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous furmarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to less than 80 degrees. Unacceptable colour changes occurred, however, when boiling milk or wat...

Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 28: 392–406. Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit techn...

Chocolate has become a part of everyday life throughout the world. Many enjoy different chocolate selections such as cake, ice cream, chocolate bars, etc. as desserts. Furthermore, chocolate has solidified itself as a common gift during many holidays such as Valentine’s Day, Easter, Halloween and Christmas, making it a highly lucrative industry, valued at over $80 billion a year. Europeans, spe...

Previous research suggests that chocolate milk may be a beneficial recovery beverage, yet little is known about how athletes and students training for careers in sports science or health-related fields interpret recommended recovery beverage serving sizes. This study examined college students' ability to correctly apply serving size recommendations for chocolate milk and protein powder used dur...

materials and methods: a total of 285 commercial and traditional dairy products as well as 267 pasteurized and raw milk samples were collected during one year. the samples were studied by culturing and the positive-culture samples were investigated using pcr techniques. results: the results of culture showed that 52 (9.42%) and 28 (5.07%) of the total 552 milk and dairy samples were positive fo...

despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. therefore, in this research, cacao flavored milk (chocolate milk) was treated using ultrasound at various levels of power intensity, exposure time, and ...