This study was planned in order to make good the lack of information about population-based data on the prevalence of brucellosis in the Kayseri region. This cross-sectional research was performed on 1850 individuals living in the rural regionaround Kayseri. People aged 15-85 in 9 districts in this rural areas were interviewed and blood samples were screened using the Rose Bengal Agglutination ...

Three hundred and ninety-three samples of dairy products (124 samples of white cheese, 61 samples of cream cheese, 76 samples of Kashar cheese, and 132 samples of butter), 91 samples of cashew nut and 97 macademia nut marketed in Eastern Province, Saudi Arabia during September 2010-September 2011, were analyzed for aflatoxin M1 (AFM1), total aflatoxin and AFB1 by microtitre plate enzyme linked ...

Compared to cow milk fat, camel fat presents a particular fatty acid composition and microstructure. For this reason, the production of butter following same technology as for could be challenging. Hence, main objective study was investigate effects ripening temperature (5 °C, 12 21 °C) duration (0 h 24 h) well churning on process cream butter. Results current indicated that only obtained when ...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

Background and Objective: Adulteration of dairy products by substitution milk fat vegetable oil is common in the Eurasian Economic Union. The objective paper to investigate potential adulteration test more convenient methods detection, i.e., determination fatty acids or sterols profiles commercial butter cream. Materials Methods: Ten samples 8 sour cream were collected on national market Kazakh...