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The study analyzed manufacturing possibilities of oat milk and its products in Egypt. The objectives of the study are: (i) identify the current situation of dairy alternatives in the world, and )ii( analyze the possible opportunities for manufacturing oat milk products in Egypt. It was found an increase in global demand for dairy alternatives and its products. Dairy alternatives include soy, almond, rice, coconut, and oat milk. Oat milk tops the lists of the best-selling dairy products in most countries of the world, so it is considered one of the dairy alternatives that is a strong candidate for expansion in its production in recent times. The study assumed a unit production capacity for manufacturing oat milk products)drink milk, ice cream, and yogurt( amounting to 3.5 tons of oats annually, the project lifespan is 12 years, and the discount price is 22%. The study concluded that the factory will achieve net cash flows during the life of the project whose current value is 0.29millionpounds, and IRR is 36%, which greatly exceeds the lending rate in banks, and the ratio of current benefits to current costs is 1.1, meaning that the project is financially feasible. The pay back period is 2.8 years. By analyzing the sensitivity of the project to an increase in the price of a ton of oats which used in manufacturing by 10%, it leads to a decrease in IRR and net present valueby15% and 39%, respectively, and an increase in the capital recovery period to 3.3 years. But the increasing labor wages by 10% leads to a decrease in IRR and net present value by7%and 18%, respectively, and an increase in the capital payback period to 3.02 years. While increasing the price of containers by 10% leads to a decrease in IRR and net present valueby4% and 9%, respectively, and an increase in the capital recovery period to 2.91 years. As analyzing the sensitivity of the project to the decrease in the price of drinkable milk by10%, it leads to a decrease in IRR and the net present value by 22% and 56%, respectively, and an increase in the capital payback period to 3.6 years. But the decrease in the price of ice cream by 10%, it leads to a decrease in IRR and the net present value by 14%and 37%, respectively, and an increase in the capital recovery period to 3.27 years. While the decrease in the price of yogurt by 10% leads to a decrease in IRR and the net present value by 9%and21%, respectively, and an increase in the capital payback period to 3.06 years. The study recommends the need to design and implement indicative campaigns in the field of manufacturing and marketing oat milk and its products with the aim of increasing consumer awareness of the nutritional importance of these products, designing a geographical map that includes specifying areas that are suitable for establishing production units in them, opening multiple marketing targeting the segment of consumers who are ready to pay higher prices in exchange for obtaining natural dairy products free of preservatives, and expanding production for the purpose of exporting to North America, as it is the largest consumer of dairy alternatives in the world, especially yogurt and ice cream, and to America, as it is the largest consumer in the world of oat milk and its products. [ABSTRACT FROM AUTHOR]

Dairy is a major source of animal protein and is the raw material for many industries. However, the quantities produced are considered weak and not sufficient for consumption needs, especially the manufacturing needs, as factories depend on 80% of their needs on imported powdered milk. This led to an increase in the prices of these products, hence the reluctance of some consumers to turn to it, and the increase in idle capacity in dairy factories. The study aimed to identify the current situation of dairy production and processing in Egypt and to identify the most important causes of dairy failures in order to try to avoid them, improve this industry and raise the efficiency of the dairy industry in Egypt. White cheese, processed cheese, ice cream, pasteurized milk, yogurt, natural margarine, and dry cheese are the most important dairy products in Egypt. The study indicated an increase in the value and quantity of imports of dairy products compared to exports, as a result of the presence of unemployed energies with avalue representing about 18.3% of the total energy available in dairy products factories during the study period. These malfunctions are due to several reasons, the most important of which is the difficulty of marketing, and other reasons like the lack of spare parts, the scarcity of raw materials, and the absence of workers, these issues have led to the presence of idle energy, accounting for approximately 53.02%, 20.28%, 9.97%, 9.83%, and 6.9% respectively of the total idle energy value during the study period. The dairy industry in Egypt is characterized by being small and micro, and more than of 75% of this industry operates randomly. The state is making significant efforts to improve this industry, both in the production stage by providing dairy breeds and offering necessary immunizations and medical care. The state also aims to reconcile between producers and factories by providing licensed milk collection centers equipped to maintain the quality of milk, reduce waste, and reduce the role of intermediaries to limit price increases. [ABSTRACT FROM AUTHOR]

Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water- holding capacity and firmness and decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, firmness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The sample containing 3% pear powder and low fat control sample had highest (0.215 N) and lowest (0/09 N) firmness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at full fat control yogurt (19.70 score) and samples treated with 1% (19.64 score) of pear powder than other samples. According to the results, it was found that the pear powder at 1% level could improve the sensory and qualitative properties of yogurt samples. [ABSTRACT FROM AUTHOR]

Eve’ yogurt is one of the nutritive dairy products in Iran. The aim of this study was molecular identification of lactic acid bacteria isolated of ewe yogurts from 3 different regions of Iran (Mashhad, Dezful, and Hamedan)and assessment of their technological properties. A total of 47 isolates were molecularly identified by PCR of 16S rDNA gene and sequencing. Isolates were evaluated for technological properties including Lactic acid and diacetyl production, lipolytic, urease, and proteolytic activities.The statistical analysis of data using SPSS software indicated that diacetyl production and pH changes by bacterial isolates for 24 hours were significantly (P<0.05) different among yogurts from Dezful, Hamedan and Mashhad. The technological properties of isolates demonstrated thatStreptococcussalivariussubsp. thermophilus (H1, H2) and Lactobacillus delbrueckiisubsp. bulgaricus (H1, H2, H3, H7, H9, H10) of ewe’s yogurt from Hamedan have high technological properties. Also, based on the analysisresults of the organoleptic properties and texture stiffness of yogurts produced by selected isolates,S.salivarius(H2)andL. delbrueckii(H3) suggested as a suitable starter culture. [ABSTRACT FROM AUTHOR]

Results indicate a high relative importance of variable costs, as the average variable costs of manufacturing a ton of ore milk ranged between a minimum of 93.15% of the total manufacturing costs of turkey cheese, and the maximum about 98.94% of the total manufacturing costs of liquid milk.in addition, average fixed costs ranges between a minimum of 1.06% of the total manufacturing costs for liquid milk and the maximum about 6.85% of the total manufacturing costs for turkey cheese. The decrease of relative importance of fixed costs is due to an increase in the size of the maximum operating energy, also the productive unit (laboratory) produces more than one type of milk products, which leads to distribute total fixed costs to these products. The results also indicate that yogurt achieve the highest profit where a ton of raw milk achieves a profit about 6872.71 L.E, Followed by the ice cream, where it achieves a profit about 5721.00 L.E, While turkey cheese achieves the lowest profit at about 821.26 L.E. By studying the added value of different dairy products, it was found that the yogurt ranked the first at 7784.31 L.E, while the added value of turkey cheese reached the lowest value about 2563.51 L.E. Total profit resulting from manufacturing of raw milk to different dairy products reached about 4595.25 L.E. Also, yogurt gets about 1580.72 L.E, with a relative importance is about 34.40% of the total profit, It is followed by an ice cream with about 858.15 L.E, with a relative importance is about 18.67% of the total profit, Then white cheese by about 798.37 L.E, with a relative importance of about 17.37% of the total profit, while the rest of the milk products (liquid milk, cottage cheese, ripe milk and turkey cheese) get about 1358.01 L.E, with a relative importance about 29.55% of the total profit. Total added value resulting from the manufacture of a ton of raw milk into different dairy products were about 5552.07 L.E The yogurt gets about 1790.39 L.E with relative importance about 32.25% of the total added value, followed by the white cheese was about 1063.19 L.E with a relative importance about 19.15 % of the total added value, followed by ice cream was about 952.23 L.E, with a relative importance about 17.15% of the total added value, and the rest of the milk products (liquid milk, cottage cheese, ripe milk and turkey cheese) get about 1746.26 L.E, with a relative importance about 31.45% of the total value added. Therefore, the research recommends that, according to the profitability and the added value of dairy products, Dairy Management must restructure the manufacturing rates of these products by increasing the percentage of the quantities that used from raw milk to manufacture the most profitable products (yogurt, then ice cream, then cottage cheese, then white cheese, then the ripe milk, then the liquid milk and finally the turkey cheese) to maximize its economic returns. [ABSTRACT FROM AUTHOR]

Background and objectives: In recent years, the desire to produce and consume fortified foods is increasing worldwide. Milk and dairy products are an important part of functional foods. Portulaca oleracea L, a member of the Portulacacae family, has the highest levels of alpha-linolenic acid (omega-3) among all green leafy vegetables and can be used due to its beneficial effect in preventing some diseases and as health-enhancing additive to enrich foods. Materials and Methods: The seed oil of Portulaca oleracea was extracted using a laboratory spiral press machine and concentrated using a vacuum rotary apparatus. Then, different concentrations of seed oil, extract and blends of seed oil and extract (50:50) were added to the yogurt formulation during production. In this study, the effect of seed oil, leaf extract and a blend of seed oil and portulaca leaf extract in five levels (0, 0.5, 1, 1.5 and 2%) on the amount of fatty acids, especially omega-3, antioxidant activity and sensory properties (taste, color, odor, texture, and total acceptance) of stirred yogurt were examined for 21 days at 4 C and at 7-day intervals. Results: According to statistical results, in all three treatments (yogurt enriched with seed oil, extract and a combination of seed oil and extract), the amount of oleic acid, linolenic acid and alpha-linoleic acid (omega-3) increased in all levels. Also, in the enriched samples, the highest percentage of free radical scavenging activity were belonged to the sample containing 1% seed oil, those containing 2% extract and the sample containing 1.5% seed oil-extract, respectively. In terms of sensory properties, the sample containing 1% of portulaca seed oil had the highest degree of desirability. Conclusion: The most important result of this study, which is also the main purpose was the enrichment process. The results showed that the enrichment of yogurt with portulaca oleracea (portulaca seed oil, extract and a combination of seed oil and extract) increased the nutritional value of yogurt (omega-3), and improved antioxidant properties. Therefore, by using portulaca oleracea, it is possible to produce yogurt with higher added value, higher nutritional value along with health benefits. In fact, due to the fact that yogurt and dairy products are not rich in terms of essential fatty acids and antioxidant compounds, the amount of these compounds in dairy products can be increased by adding portulaca oleracea. [ABSTRACT FROM AUTHOR]

Doogh is a traditional Iranian drink prepared by adding water and salt to yoghurt and sometimes flavoring. Instability a major problem which is the result of low pH (<4.00) and aggregation of caseins. The aim of this project is to distinguish the effect of psyllium husk hydrocolloid on the stability and sensory properties of Doogh. In addition, two different edible color added to the product to enhance sensory properties by vision attraction. Hydrocolloid added in three concentration (0.25, 0.75 and 1.25%) and edible colors (β-lain and curcumin) were used for 5, 10 and 15% in samples. Serum separation, zeta potential, flow behavior, Colorimetry and sensory properties was measured during this research. Results proved that as the concentration of hydrocolloid increase, instability in Doogh decrease and the most stable sample contains 1.25% hydrocolloid (the highest) and 5% color (the least), measurements of zeta potential also showed the same results. In sensory analysis, hydrocolloid and color at the level of 1.25% and 10%, respectively, achieve the highest scores. Viscometry measurements showed that, Newtonian behavior of Doogh samples isn't affected by hydrocolloid concentration. Finally, we conclude that the best sample, that shows the best results in all measurements, contains 0.75% hydrocolloid and 10% for both edible colors. [ABSTRACT FROM AUTHOR]

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. In this study, the effect of replacement purslane oil (0.5 %, 1.5 %, 2 %) and Flaxseed Oil (0.5 %, 1.5 %, 2 %) to yoghurt on some physicochemical and sensory properties were investigated. The enriched yogurt was examined for after production days at 4°C. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The results physicochemical showed that the effect of Purslane and flaxseeds oil in during storage pH decreased; however, the acidity, dry matter and synergies of all samples increased significant (p≤0.05). While crude fat content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand, oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher peroxide values than control sample (p≤0.05). The evaluation of sensory properties yogurt treatments showed Purslane and flaxseeds (except in 1.5 and 2 percent substitution) had the sensory properties no significant effect. The evaluation showed that treatment containing 0.5% Purslane Oil was introduced as the best treatment and had the highest level of acceptance was for consumers. [ABSTRACT FROM AUTHOR]

There are limited studies on dairy products containing millet seeds or millet milk. Considering nutritional value of millet, the aim of this study was to evaluate the production of yogurt containing millet milk and to investigate its physicochemical and sensory properties. The replacement of 0, 10, 15 and 20% (V/V) of millet milk (2.5%) with low-fat milk was performed and its effect on physicochemical (pH, synersis and contents of dry matter, fat, protein, total phenol, minerals and fiber) and sensory characteristics of yogurt during 21 days of storage (days 1, 7, 14 and 21), were evaluated. Results showed that replacement of 10% millet milk with low-fat milk, increased pH and decreased syneresis and protein content. With increasing millet milk to 15 and 20%, pH, dry matter and fat content were decreased and syneresis, protein and phenolic compounds content were increased significantly (P<0.05). With adding 20% millet milk, fiber content was increased to 0.09% and calcium content was decreased to 40.5 mg/kg in yogurt. Sensory evaluation results showed that yogurt containing 10% and 20% millet milk had the highest and lowest acceptability, respectively. According to the results of sensory evaluation and due to the results of pH, acidity, dry matter, fat content and syneresis during the storage period, yogurt sample containing 10% millet milk is introduced as the best formulation. [ABSTRACT FROM AUTHOR]

The study aims to identifying the development of quantities and values of exports and imports of some dairy products manufactured in Egypt during the period 2002-2016. The percentage of each of these products in terms of quantity and value of exports and imports of the total exports and imports of processed dairy products. In the amount of exports of pasteurized milk, yogurt, cooked cheese, white cheese, and natural masseli is estimated at 0.59, 15.9, 7.3, 4.6, 0.16 respectively.While the amount of dry cheese exports did not prove significant. The study also showed a significant increase in the amount of imports of yoghurt, cooked cheese, white cheese and dry cheese, estimated at 8.1, 0.48, 2.5 and 5.6, respectively, While the quantity of imports of pasteurized milk, and natural masseli, was not substantiated. The study also showed a significant increase in the value of exports of pasteurized milk, yoghurt, cooked cheese, white cheese, and natural masseli estimated at 6.9, 44.7, 166.8, 76.9 and 2.5 respectively. The study also showed a significant increase in the value of imports of pasteurized milk, yoghurt, cooked cheese, white cheese, dry cheese, and natural masseli, estimated at 66.5, 193.8, 15.6, 68.4, and 42,6 respectively. [ABSTRACT FROM AUTHOR]

Yogurt whey powder, a byproduct of yogurt industry, is a natural source of protein that contains all the essential amino acids needed for a healthy diet. In this study, functional orange fruit juice was prepared using Yogurt whey powder (1/5% -3% and 4/5%). The Antioxidant activity of Yogurt whey powder was measured using the ABTS method.The sensory evaluation of the beverage was done by 5 trained panelist using a five-point hedonic test The assessment of taste, texture, color, smell, mouth feel and, finally, the overall acceptance of the prepared drinks were carried out. Orange juicethat was prepared with 1/5% yogurt powder gained the highest score. The juices wereanalyzed on days 0, 20, 40 and 60 for Physicochemical and microbial tests. The results showed that the taste, smell, and overall acceptance declined with time, and acidity and pH did not change significantly. From the result of this study it can be concluded that using yogurt whey powder with high antioxidant activity and acceptable functional orange juice can be produced. [ABSTRACT FROM AUTHOR]

In this research, the effect of whey protein concentrate (WPC) in the concentrations of 13, 16 and 19 percent with some of stabilizers including carboxymethyl cellulose (CMC), pectin and chitosan on the physicochemical properties such as acidity, pH, viscosity, overrun and melting resistance, as well as sensory properties such as taste, texture and overall acceptability in frozen yogurt were investigated. The results of statistical analysis showed that the effect of experimental treatments was significant (P<0.01) on all characteristics evaluated. By increasing the concentrations of WPC, increased the acidity and viscosity of the samples containing all three types of stabilizers, but decreased the pH, overrun and melting resistance percentage of frozen yogurt samples. The samples of frozen yogurt that enriched with carboxymethyl cellulose showed higher viscosity value than samples containing pectin and chitosan, but maximum percentage of overrun and melting resistance was observed in samples containing pectin. In evaluating the sensory characteristics, frozen yogurt containing 13% WPC and pectin had the highest score. According to the results of the physicochemical and sensory properties of frozen yogurt samples, the combination of whey protein concentrate with a concentration of 13% and pectin stabilizer was selected as the superior treatment. [ABSTRACT FROM AUTHOR]

The research aims to study the effect of change in consumer expenditure on milk and its products in the urban areas of Egypt according to the different levels of income. The research problem is the decrease in average per capita milk consumption in Egypt compared to the standard rate recommended by international organizations. The research concluded the following results: 1- According to the family budget research for 2015/2016, it was found that the consumer expenditure is affected by many factors such as family income, family size, educational status and age of the head of household, where: There was an inverse relationship between the income of the family and the expenditure on the on the milk and dairy products, average annual expenditure of the urban population on the dairy was about 10.4% of the average per capita consumption expenditure, and about 19% of the average expenditure on food and drinks for the income category less than 10 thousand pounds, and about 14.7% of the average expenditure on food and drink for the Income category more than 100 thousand pounds. There was an inverse relationship between the size of the family and the consumer expenditure on the dairy in urban Egypt, is amounted about 1269.2 L.E in the family of one individual, while about 283.2 L.E in the family of 8 people or more. Average annual per capita expenditure on dairy in urban Egypt increased by the educational level of the head of household. When the head of the household is illiterate the average annual expenditure per capita on the dairy and its products was 5.7%, 14.7% of the average per capita consumption expenditure and the average expenditure on food and drink respectively. On the other hand 4%, 16% of the average per capita consumption expenditure and the average expenditure on food and drink, respectively, when the head of the family has a university degree. The average annual per capita expenditure in urban areas on the dairy and its products increased with the age of the head of the family, where it was about 4.1%, 14.5% of the average per capita consumption expenditure and the average expenditure on food and drink, respectively, when the head of household is less than 20 years, To about 5.3%, 16.6% of the average per capita consumption expenditure, and the average expenditure on food and drink, respectively, when the age of head of household is greater than 65 years. 2- By studying the effects of changing in consumer expenditure on milk and dairy and products according to the research sample, it was found that: The average monthly household consumption of milk, cheese, white cheese, cooked cheese, Turkish cheese, and yoghurt, was about 19.45, 1.43, 1.54, 0.82, 1.05, 0.77 kg respectively. The average monthly consumption per capita of milk, cheese, white cheese, cooked cheese, Turkish cheese and yoghurt, was about 5.26, 0.35, 0.4, 0.22, 0.27, 0.19 kg respectively. A significant relationship between annual per capita consumption expenditure of dairy and its products according to income levels and family size. By using the linear and logarithmic regression models between per capita consumption expenditure of dairy and its products and total annual per capita income, it was found that the elasticity is less than one for all income groups. Lorenz's curve indicates that there is inequity in income distribution. Therefore, the research recommends the following: 1. Increasing the production of milk, to increase the average per capita share to reach international standard. 2. Provide accurate database on the production and consumption of milk to help formulate the necessary policies to achieve justice in the distribution of consumer expenditure. 3. Do more studies on the factors that affecting the consumer to determine proper strategies for the marketing of dairy and its products. [ABSTRACT FROM AUTHOR]

Soybean milk and sheep milk were used in different ratio (0:1 ,1:3, 1:1, 3:1 and 1:0) soybean : sheep's milk to prepare probiotic fermented milk after individually inoculation with 5% of Lactobacillus casei and yogurt starter bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus) , The fermentation process was carried out at 37 c˚ for 24 hours after inoculation by Lb.casei and 42 c˚ for 2.5-3 hours when inoculated with yogurt starter bacteria, The microbial quality of fermented milk samples (0:1 ,1:3, 1:1, 3:1 and 1:0) soybean: sheep's milk were examined and the total count of Lb.casei 11 ×109 , 96 ×109 , 24 ×109 , 29 ×109 and 13 ×108 cfu / cm3 , respectively, were recorded the total counts of yogurt starter bacteria were 93 ×107 , 75 × 108 , 61 ×108 , 55 ×108 and 9 ×107 cfu/ cm3 , respectively. Coliform bacteria , yeast and molds and spore forming bacteria did not show up in fermented milk samples. The pH value of fermented milk samples were (0:1, 1:3, 1:1, 3:1 and 1:0) soybean: sheep's milk were 4.62, 4.42, 4.48, 4.44 and 4.85 respectively, when using Lb.casei, while pH value were 4.83, 4.20, 4.23, 4.21 and 4.71 for fermented milk samples respectively, when yogurt starter bacteria was used Cholesterol was estimated in the fermented milk samples, The products inoculated with Lb.casei were superior in reducing cholesterol compared to other products inoculated with yogurt starter bacteria, The fermented milk products were evaluated sensory by the professionals in dairy industry, and product (1:3) soy: sheep's milk inoculated with Lb.casei was found to be superior in the characteristics of sensory compared to other products. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms which when consumed in adequate amounts, can have a beneficial effect on the host. Lactic acid bacteria are the most common type that have been introduced as probiotics and are present in dairy products. The aim of this study was to isolate and identify the probiotics from microbial flora of cow milk and its traditional yogurt in Khoi area. To achieve this goal, the lactic acid bacteria were isolated by phenotypic methods (cellular morphology, colony pigmentation, Gram staining, catalase test, biochemical tests including growth in different temperatures 10°C, 15 °C and 45 °C, various concentrations 4 % and 6.5 % of salts and fermentation of 17 types of sugar) and their probiotic potential (resistant to stomach acid and bile salts) were evaluated. Then, to identify more accurately, the 16S rRNA gene of Lactobacilli were replicated with pairs of specific primers and then the purified PCR product was sent for gene sequencing. At the end, 14 strains of Lactobacilli were reported as the natural microbial flora with probiotic potential in Khoi area. These bacteria provide the good quality of the dairy products in those areas and can be used as the starter culture in industrial manufacture of dairy products. [ABSTRACT FROM AUTHOR]