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...

The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal properties and viscosity of carbohydrate solutions at subzero temperatures, on the thermal properties of ice cream mix, and on ice crystallization and growth in ice cream were investigated. Polysacchar...

Ice cream is a kind of dairy products consumed all over the world and most popular among children and adults. However, ice cream available commercially is generally poor in natural antioxidants and vitamins. Thus, it is of interest to improve the nutritional values of ice cream using spiny bitter cucumber (Gac) which is a good source of lycopene and β-carotene along with probiotic bacteria. Fir...

Ice cream has been a long time favorite for many people, so why not make ice cream better for digestion! Adding Activia yogurt which contains the probiotic Bifidus regularis can help regulate gastrointestinal function. Bifidus regularis aids in intestinal microflora re-establishment which is what helps improve digestive health. In a study done by Bouvier et al (2001), they linked Bifidus Regula...

abstract in this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. for this purpose control sample was formulated based on iranian ice- cream standard. data syrup which produced from third grade kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). physical properties including overrun, viscosity and freezing point (drawing temp...

BACKGROUND 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. METHODS 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 sam...

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Stu...