Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout...

Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), well quantity and quality of raw materials other ingredients. The aim this study was to investigate relationship between cheese yield buffalo milk composition, factors, losses whey constituents using polynomial regression adjusted R2. All coefficie...

A food additive, furylfuramide or AF-2, which had been used in Japan since 1965 and structurally is composed of 5-nitro-2-furyl radical and acrylamide, was re-examined mainly on chronic toxicity by statistically reviewing published data. The conclusions are as follows: 1) The maximum safety dosage which shows no demonstrable change in rats must be corrected at least to 1/170 of the value which ...

Supercritical carbon dioxide extracts of Cinnamomum tamala (bay) leaves obtained at 55°C, 512 bar was found to have appreciable nutraceutical properties and was successfully employed as value-added ingredients in preparation of tofu. The bay leaf formulated tofu sample was evaluated for physicochemical properties (pH, texture analysis and lipid peroxidation), proximate analysis, phytochemical p...

After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...

The present study was made with an attempt to produce yogurt by partial addition of different levels soymilk cow milk. Control prepared 100% milk and other samples in the ratio 95:5, 90:10, 85:15, 80:20, 75:25 respectively. control treatments blends were analyzed for total solids pH. results found that leads increase pH from 6.7, 11.94 % 7.1 12.54 containing 25:75 Yogurt some physicochemical an...

Food allergy is now recognized as a worldwide problem, and like other atopic disorders its incidence appears to be increasing. Kefir is reported to possess the ability to reduce intestinal permeation of food antigens; however, no experimental study has clearly evaluated the relationships between kefir consumption, allergenspecific IgE response, and intestinal microflora. The aim of this study w...

With the widespread use of Roundup Ready soya (event 40-3-2) (RRS), the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS) protein concentrates were firstly detected by using polymerase chain reaction (PCR) and western blot. The results il...