aflatoxin m1 (afm1), a carcinogenic substance is found in milk and dairy products. the effect of season and type of dairy products on afmi level in northern iran was investigated in this study.three hundred samples (each season 75 samples) including raw and pasteurized milk, yoghurt, cheese, and cream samples were collected from three distinct milk producing farms. the samples were subjected to...

Penelitian ini bertujuan untuk: (1) Menganalisis nilai tambah produk olahan susu kambing di Rumah Desa Bangelan: (2) Mengetahui pendapatan dari susu: (3) mengetahui keuntungan per kambing. dilaksanakan pada bulan januari sampai maret 2020 Bangelan Kabupaten Malang. Metode pengambilan sampel dalam penelitian adalah purposive sampling, yaitu dimana didasarkan kriteria-kriteria yang ditetapkan ole...

conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. in addition, they are accompanied with some technological complications and energy consumption. thus, food concentration processes are directed to non-thermal techniques or methods with reduced heat effects. superabsorbents are highly hydrophilic pol...

in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...

morphological, biochemical and molecular characteristics were studied to identify dominant lactic acid bacteria (lab), isolated from traditional yoghurts produced by tribes of iran. from 60 yoghurt samples, a total of 137 lab isolates were determined, in which 66 and 71 were identified as lactic acid cocci and bacilli, respectively. biochemical tests showed the occurrence of 9.76% mesophilic ho...

Yoghurt production was modeled in this study based on different incubation temperatures, inoculum ratio of starter culture and times. Experimental yoghurts were produced two replicates final pH values 343 yoghurt samples determined. Resultant used fuzzy logic modeling system. Fuzzy modelling conducted sections: rules set membership function generated the first section defuzzification second sec...

Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. defined as food produced by culturing milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of high benefits and sensory attributes. It provides 40% calcium 30-45% phosphorus da...

Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. However, a disruption bacterial growth can lead to significant industrial losses. Currents monitoring methods, based on checking pH during fermentation step are not always satisfactory. The NeOse Pro system, portable electronic nose, mean obtain immedia...

Abstract The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk produced locally which makes the expensive, out reach to common consumers and also inconvenient for lactose intolerance vegans. Soymilk, as plant-based was substituted cow’s parts whole production yoghurt effect substitution evaluated on minerals, vitamins, mi...