Three case-control studies and one cohort study have suggested that soy products reduce the risk of prostate cancer (1-4), but overall evidence from these epidemiologic studies is still limited. To investigate this issue further, we conducted a cohort study on the association of tofu (soybean curd) intake with prostate cancer among Japanese Americans in Hawaii. The annual mortality rate of pros...

The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...

Aflatoxin M1 (AFM1) is an important mycotoxin frequently found in milk and in dairy products. It is a minor metabolic product of Aspergillus flavus and A parasiticus. However, it occurs in dairy products as a metabolite formed in cows from aflatoxin B1 contained in animal feeds. In cheese production, AFM1 distributes between curd and whey, being present in products derived from cheese whey proc...

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected fo...

Introduction Hellim (Halloumi) cheese is a traditional cheese belonging to Cyprus. Hellim is a popular and a widely-consumed dairy product especially in the eastern region of Mediterranean (Kaminarides et al., 2007). It is a semi-hard rindless cheese preserved in brine. The manufacture of Halloumi has been described by Anifantakis and Kaminarides (1983). The most characteristic peculiarity of t...

Okara (tofu dregs) is a soybean waste product from the tofu and soymilk processing industry. To create useful product, remaining protein content in okara must be used. The goal of this study was to determine enzyme-substrate (E/S) ratio capable producing highest antioxidant activity hydrolysate, as well amino acid composition such hydrolysate (especially potential antioxidants). produce concent...