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Ultrafiltrated (UF)-white cheese is almost a new generation of whitecheeses that is produced throughout ultrafiltration process. This cheese has a soft and spreadable texture and is distributed in the market after a short storage period. Lactulose is a prebiotic compound that in addition to its positive effect on the growth of probiotic bacteria, its beneficial health effects on human well-being is proved. In the current research, synbiotic cheese samples were produced with the usage of demineralized ultrafiltrated whey powder (DUWP) at 3 levels of 0, 1 and 2%, lactulose at 2 levels of 0 and 1%, and bifidobacterium bifidum as probiotic bacteria. Experimental samples were analyzed and tested for physicochemical analysis including pH, acidity, moisture, syneresis, fat, protein and soluble nitrogen to total nitrogen ratio (TSN/TN) during 60 days of storage at 4 ◦C. Results revealed that addition of DUWP and lactulose, except for protein, had significant effects on the other tested parameters. In addition, the time of storage period had noticeable impact on all the examined physicochemical properties (P<0.01). Based on the results of this study, it was found that the best UF-white synbiotic cheese could be produced with the usage of 1% of each DUWP and lactulose powders. [ABSTRACT FROM AUTHOR]

The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction. [ABSTRACT FROM AUTHOR]

In this study, the amount of dill essential oil and wheat fiber was optimized in synbiotic doogh using Box Behnken design and Response Surface Methodology (RSM). Independent variables benig dill essential oil in the range of 0-80 μl/l, wheat fiber in the range of 0-2% and storage time in the range of 10-50 days. The survival of Bifidobacterium lactis and physicochemical and sensory properties of synbiotic doogh were eveluated during storage. The results of statistical analysis of data showed that the survival of Bifidobacterium lactis increased with increasing the dill essential oil concentration up to 30 μl/l, but decreased with more increasing its concentration (P<0.05). However, the number of probiotics significantly decreased during storage (P <0.05). Increasing the amount of wheat fiber, the acidity and dry matter increased and pH decreased. Doogh stability increased with increasing fiber at levels up 0.6% but decreased during storage time (P <0.05). The results of sensory evaluation of the samples showed that increasing the amount of wheat fiber, caused decrease in the color and flavor score of the samples and increase in the texture score. However, increasing the amount of essential oil to 40 μl/l, caused an increase in the flavor score, and then decreased significantly (P<0.05). Accordingly, the optimal conditions for the production of synbiotic doogh containing Bifidobacterium lactis, the amount of wheat fiber and dill essential oil of 1.6% and 40 μl / l, respectively, and storage time was evaluated being 30 days. [ABSTRACT FROM AUTHOR]

The present experiment were carried out at Agriculture Research Center at Abu- Grab for the period extended from 25 October 2012 to the 25 April 2013. The study aimed to evaluate the effect of different levels of Locally prepared Iraqi soluble probiotic (Isp) and Iraqi Synbiotic (Is) on laying hens performance. A total of 420 brown Lohman Laying hens , 20 weeks old , were randomly allocated in to seven treatment groups with three replicates for each. Hens in the seven treatment group received the following treatments: T1: Control group fed on standard Laying diet. T2: Fed on standard diet + 0.25 gm/liter ISP with drinking water. T3: Fed on standard diet + 0. 5 gm/liter ISP with drinking water. T4: Fed on standard diet + 0. 75 gm/liter ISP with drinking water. T5: Fed on standard diet + 3 kg /ton of Iraqi synbiotic. T6: Fed on standard diet + 4 kg /ton of Iraqi synbiotic. T7: Fed on standard diet + 5 kg /ton of Iraqi synbiotic. The stastical analysis for the experimental data showed the following results:The addition of probiotic dissolved (ISP) for drinking water and add the mixture Iraqi synbiotic (IS) to the feed may have significantly in the proportion of protein and ash for whites compared with control treatment. as can be observed change superiority of transactions added to the control treatment in the proportion of protein , carbohydrates and ash in yolk eggs compared to control treatment. Add boosters also led to vital drinking water and fodder to the decrease in the percentage of fat and cholesterol have found eggs in compared to control treatment , which recorded significant superiority in the proportion of fat and cholesterol in yolk eggs. We conclude from the current study that the addition of probiotic dissolved in water and the mixture synbiotic feed has led to an improvement significantly in some of the qualities of the chemical for the whites and yolks of eggs produced for laying hens , such as the proportion of protein , carbohydrates and ash. also led Add Brobiotics to obtain a significant decrease in the percentage of fat and cholesterol found egg added to transactions compared to the control treatment. As for the transactions were recorded T4 treatment best transactions add of probiotic dissolved (ISP) for drinking water, as it was the best treatment T5 transactions mixture Iraqi synbiotic (IS) to the feed in the chemical characteristics of the egg and egg yolk and cholesterol compared to the control treatment. [ABSTRACT FROM AUTHOR]