Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

1. Allan, J., Belz, S., Hoeveler, A., Hugas, M., Okuda, H., Patri, Rauscher, Silva, P., Slikker, W., Sokull-Kluettgen B., Tong, Anklam, E. (2021). Regulatory landscape of nanotechnology and nanoplastics from a global perspective. Toxicology Pharmacology, 122, art. no. 104885. https://doi.org/10.1016/j.yrtp.... CrossRef Google Scholar

Background: Constipation is a frustrating symptom affecting 3% of children worldwide. Randomised controlled trials show that both polyethylene glycol and lactulose are effective in increasing defecation frequency in children with constipation. However, in 30–50%, these children reported abdominal pain, bloating, flatulence, diarrhoea, nausea and bad taste of the medication. Two recent studies h...

OBJECTIVES To describe and compare the consumption of dairy products in cohorts included in the European Prospective Investigation into Cancer and Nutrition (EPIC). METHODS Data from single 24-hour dietary recall interviews collected through a highly standardised computer-based program (EPIC-SOFT) in 27 redefined centres in 10 European countries between 1995 and 2000. From a total random samp...

Thua nao was a Thai alkali fermented product from soybean by Bacillus and it had a special flavour and aroma. The microorganisms involved in traditional thua nao were mixed natural flora of Bacillus, B. subtilis, B. megaterium and B. cereus, contaminated from cooked soybeans. The product had a very strong smell of ammonia. Ammonia content in dried product was lower than in the wet product. The ...

OBJECTIVE Available reports on adherence to recommended guidelines for labeling of probiotic products are based on assessment of these products in developed countries. In the Arabian Gulf region, there is a paucity of data on the characterization of probiotic products and an absence of local guidelines for their labeling. This study, carried out in the United Arab Emirates (UAE), represents the...

Microbes are used in the process of making industrial and artisanal fermented dairy products, such as cheese, yogurt, sour cream and fermented milks (Fig. 1). These microbes are predominately lactic acid bacteria (LAB), such as lactococci, lactobacilli and streptococci. For quality and consistency, industrial production requires the use of starter cultures, which are very carefully created, cul...

During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed probiotic value such as reduction of lactos...