The aim of this chapter is to communicate the underlying principles for producing heattreated milk which is safe and of high quality, based on many years of experience which has been gained from teaching, research and troubleshooting. Although a small amount of milk is still sold as ‘untreated’ or raw, the two main heat treatments used for milk sold in the retail sector are pasteurisation and s...

Dahi is one of the oldest fermented milk products and is the most popular one in the Indian subcontinent. This product is known by different names in different countries of the world. In European countries, it is known as yogurt in the Middle Eastern countries the product has different names such as ‘leben’ in Egypt, ‘Albany’ in Syria and ‘Dahi’ in the Indian subcontinent. About 7% of the total...

BACKGROUND Nowadays the European Union faces a debate on the ban of sale of flavoured cigarettes. There is growing evidence that certain subgroups of smokers are more vulnerable to the use of flavoured cigarettes. However in some European countries, figures on the use of these cigarettes are still scarce. The aim of the study was to assess the prevalence of flavoured cigarettes use in Poland, a...

OBJECTIVE The potential role of acidic drinks in the aetiology of dental erosion is well recognized. Whilst the wide-scale consumption of bottled waters is unlikely to contribute significantly to erosion, the role of flavoured sparkling water drinks is unclear. The aim of this study was to determine the pH, titratable acidity and in vitro erosive potential of a selection of these drinks drawn f...

Objective: In children, excessive ingestion of fluoride from different sources including bottled drinking water and flavoured beverages or soft drinks can lead to the development of dental fluorosis. In addition, the pH level of beverages is important. Low pH can cause dental erosion. In this study we explore the fluoride content and pH level of certain popular beverages available in Malaysian ...

OBJECTIVES Waterpipe smoking is highly prevalent among university students, and has been increasing in popularity despite mounting evidence showing it is harmful to health. The aim of this study was to measure preferences for waterpipe smoking and determine which product characteristics are most important to smokers. SETTING A large university in the Southeastern USA. PARTICIPANTS Adult wat...

The aim of the present study was focused on the level of solid milk fat level in flavoured yogurt on their rheological properties, flavour release and diffusion in relation to their sensory properties. Whereas variation of solid fat level slightly influenced texture perception of yogurts, a large effect of solid fat level on flavour release and olfactory perception was highlighted. At 10°C, the...