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Summary: Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the effect of two different pre‐sterilisation processes (A and B) on the odour characteristics of milk and long shelf‐life yoghurt. The results from the sensory evaluation and electronic nose analysis indicated that the pre‐sterilisation process significantly influences the aroma profile and compounds of the samples. Stir bar sorptive extraction coupled with comprehensive two‐dimensional gas chromatography−olfactometry−mass spectrometry (SBSE‐GC × GC−O−MS) was applied to identify the aroma‐active compounds present. Aldehydes and ketones emerged as the most abundant aroma‐active compounds. Quantitative analysis showed variations in the concentrations of aroma‐active compounds. For example, higher concentrations of hexanal, butanoic acid and hexanoic acid were observed in long shelf‐life yoghurt and milk produced by process B than process A, while higher concentrations of nonanal, 2,3‐butanedione and 3‐hydroxy‐2‐butanone were detected in products from process A than process B. Initial odour activity values provided insight into the contribution of aroma‐active compounds to the overall odour perception. Based on the results of aroma recombination, omission and spiking experiments, 13 and 11 key aroma‐active compounds were identified in long shelf‐life yoghurt and milk, respectively. These compounds, including 2,3‐butanedione, 2,3‐pentanedione, 2‐heptanone, 2‐undecanone, hexanal, octanal, nonanal, decanal, furfural, butanoic acid, hexanoic acid, 3‐hydroxy‐2‐butanone and styrene, can serve as potential indicators for determining odour differences between long shelf‐life yoghurt (milk) samples. Consequently, they offer a chemical basis for manufacturers to make informed decisions regarding production processes. [ABSTRACT FROM AUTHOR]

Background: In Ethiopia, milk production and handling practices often lack proper hygiene measures, leading to the potential contamination of milk and milk products with Staphylococcus aureus (S. aureus), including methicillin-resistant strains, posing significant public health concerns. This study aimed to investigate the occurrence, antimicrobial susceptibility profiles and presence of resistance genes in S. aureus strains isolated from milk and milk products. Methods: A cross-sectional study was conducted in the Arsi highlands, Oromia, Ethiopia from March 2022 to February 2023. A total of 503 milk and milk product samples were collected, comprising 259 raw milk, 219 cottage cheese, and 25 traditional yogurt samples. S. aureus isolation and coagulase-positive staphylococci enumeration were performed using Baird-Parker agar supplemented with tellurite and egg yolk. S. aureus was further characterized based on colony morphology, Gram stain, mannitol fermentation, catalase test, and coagulase test. Phenotypic antimicrobial resistance was assessed using the Kirby–Bauer disc diffusion method, while the polymerase chain reaction (PCR) was employed for confirming the presence of S. aureus and detecting antimicrobial resistance genes. Results: S. aureus was detected in 24.9% of the milk and milk products, with the highest occurrence in raw milk (40.9%), followed by yogurt (20%), and cottage cheese (6.4%). The geometric mean for coagulase-positive staphylococci counts in raw milk, yogurt, and cottage cheese was 4.6, 3.8, and 3.2 log10 CFU/mL, respectively. Antimicrobial resistance analysis revealed high levels of resistance to ampicillin (89.7%) and penicillin G (87.2%), with 71.8% of the isolates demonstrating multidrug resistance. Of the 16 S. aureus isolates analyzed using PCR, all were found to carry the nuc gene, with the mecA and blaZ genes detected in 50% of these isolates each. Conclusion: This study revealed the widespread distribution of S. aureus in milk and milk products in the Arsi highlands of Ethiopia. The isolates displayed high resistance to ampicillin and penicillin, with a concerning level of multidrug resistance. The detection of the mecA and blaZ genes in selected isolates is of particular concern, highlighting a potential public health hazard and posing a challenge to effective antimicrobial treatment. These findings highlight the urgent need to enhance hygiene standards in milk and milk product handling and promote the rational use of antimicrobial drugs. Provision of adequate training for all individuals involved in the dairy sector can help minimize contamination. These measures are crucial in addressing the threats posed by S. aureus, including methicillin-resistant strains, and ensuring the safety of milk and its products for consumers. [ABSTRACT FROM AUTHOR]

Objective: To evaluate the association between dairy intake patterns and the risk of prostate cancer (PC), and its histological differentiation, among men from Mexico City. Methods: We analyzed the information from 394 incident PC cases paired by age (± 5 years) with 794 population controls. According to the Gleason score at diagnosis, cases were classified as well- (≤ 6), moderately- (= 7), and poorly differentiated PC (≥ 8). Based on a semiquantitative-food frequency questionnaire and using energy–density approach, we estimated the energy-adjusted daily intake of whole milk, cheese (fresh, Oaxaca, and Manchego), cream, and yogurt. Through a principal component analysis, we identified three dairy intake patterns: whole milk, cheese, and yogurt. The association between each dairy intake pattern and PC was evaluated from independent nonconditional logistic regression models. We also evaluated the mediator role of calcium and saturated fat intake. Results: After adjustment, a high intake of whole milk pattern was associated with a 63% increased risk of PC (ORhigh vs low: 1.63; 95% CI 1.17–2.25, p trend = 0.002); at expenses of moderately (ORhigh vs low: 1.77; 95% CI 1.09–2.85, p trend = 0.015) and poorly differentiated PC (ORhigh vs low: 1.75; 95% CI 1.05– 2.92, p trend = 0.031). The association was mainly mediated by calcium intake (proportion mediated = 1.17; p < 0.01). No associations were found between cream and yogurt intake patterns with risk of PC, and its histological grade. Conclusions: A differential association of dairy intake patterns with risk of PC, and the poorly differentiated PC, was identified. This association seems to be determined by different dairy matrices and it is mediated by calcium content. Longitudinal studies are needed to confirm these findings and be able to identify other potential mediators in the etiology of PC. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability. Design/methodology/approach: The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples. Findings: Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow's milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt. Originality/value: Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products. [ABSTRACT FROM AUTHOR]

The present study aimed to identify and characterize the microplastics (MPs) extracted from conventional and organic yogurt, sold in large hypermarket chains in Romania. In this respect, the morphology and chemical composition of MPs, as well as the health risks generated by their presence in yogurt were important to investigate. In the yogurt samples were identified by optical microscopy a reasonably high number of microparticles (black, blue, red, gray, etc.): ~2236 / kg in conventional yogurt and ~2266 / kg in organic yogurt. The micro-FTIR analysis along with OPUS v.7.5 software’s library revealed their composition. The complexity of the study was not generated only by the analytical methods used to characterize the MPs but also by the isolation process required for this. Therefore, the results revealed the presence of microparticles of cotton, cellulose, wool, raffia, and flax, (considered natural microparticles), but also mixtures with polymers (acrylic, nylon, polyester, cellophane, polyurethane, polyethylene, etc.), considered synthetic microparticles. Based on the above results could be established the correlations and the statistical approach, information that may serve or act as an incentive for milk and dairy product processors to try to find the source of contamination, starting with the raw material, continuing with the processing chain, and ending with the final product. [ABSTRACT FROM AUTHOR]

The excessive intake of foods with added sugar and the population's demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food. [ABSTRACT FROM AUTHOR]

Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder - LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient. [ABSTRACT FROM AUTHOR]

Goat's milk (GM), sheep's milk (SM), and its fermentation products are renowned for their nutritional and health advantages, yet they often face challenges in the market due to their distinctive flavor, which some consumers find unpleasant. The incorporation of fruit purees presents an appealing solution for enhancing taste, odor and masking the undesirable flavors in these dairy products. The current study aimed to investigate the effects of supplementing plain fermented GM or SM with date puree (DP) at concentrations of 1.5, 3, and 5% on physicochemical, antioxidant, rheological and sensory properties of the products. The pH-values, ash, fibers, antioxidants, and viscosity of both flavored goat drinkable yogurt (FGY) and flavored sheep-drinkable yogurt (FSY) were significantly higher (p≤0.05) compared to both plain drinkables. Drinkable yogurt fortified with 5% DP had a higher total solid content, while samples fortified with 1.5% and 3% DP had higher protein and fat contents than the control samples. The addition of DP improved significantly (p≤0.05) the sensory attributes of FGY and FSY, and the yogurt samples were more acceptable than controls. The cold storage (5◦C) for 10 days had significant effects (p≤0.05) on the properties of all yogurt samples. In conclusion, the addition of DP improved the physicochemical, rheological, and all sensory properties of goat and sheep yogurt. [ABSTRACT FROM AUTHOR]

Background: Dairy products and their components may impact immune function, although the current evidence base has some research gaps. As part of a larger systematic literature review of dairy products/components (including probiotics, dairy proteins, and dairy fats) and immune function, we identified the available epidemiologic research on the impact of dairy products/components on incidence and natural history of infectious diseases. Methods: PubMed and Embase databases were systematically searched through May 2022 to identify eligible studies using pre-defined Population, Intervention, Comparator, Outcomes, and Study design criteria. Herein, we focused on describing the impacts of dairy product/component on infectious disease outcomes, including the effect on leukocyte and cytokine response in humans. Risk of bias assessment was performed using the Academy of Nutrition and Dietetics Quality Criteria Checklist. The Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) guidelines were followed. Results: Among 9,832 studies identified from the larger literature search, 133 relevant publications from 128 studies reported on dairy product/component and infectious disease outcomes. Few studies are available on the impact of non-fermented milk and traditional yogurt on infectious disease. Evidence was identified to suggest milk and yogurt drinks fermented with Lactobacillus strains reduce the risk and burden of common infectious diseases (CIDs), although the findings are mixed and difficult to reconcile due to heterogenous study populations, bacterial strains, and study methods. Few studies are available on the impact of dairy products/components on the natural history of infection, with the available findings indicating probiotics may both improve gastrointestinal symptoms among HIV-infected persons and help eradicate and alleviate the symptoms of Heliobacter (H.) pylori. The available evidence also suggests lactoferrin may reduce the virological burden of COVID-19 and hepatitis C virus. No consistent changes in leukocytes or cytokine production were observed for any type of dairy product or their components, but probiotics appeared to enhance natural killer cell levels/activity and the phagocytic process. Conclusions: Dairy products, particularly those with added probiotics, may represent an easily accessible nutritional intervention to prevent and improve the course of infectious diseases. This review highlights the need for additional research in this potentially impactful area. Prospero registration: CRD42022333780. [ABSTRACT FROM AUTHOR]

Gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) can be used as starters in the development of GABA-enriched functional fermented foods. In this work, four GABA-producing strains each of Lactococcus lactis and Streptococcus thermophilus species were isolated from cow's milk, and their phenotypic, technological, and safety profiles determined. Genome analysis provided genetic support for the majority of the analyzed traits, namely, GABA production, growth in milk, and the absence of genes of concern. The operon harboring the glutamate decarboxylase gene (gadB) was chromosomally encoded in all strains and showed the same gene content and gene order as those reported, respectively, for L. lactis and S. thermophilus. In the latter species, the operon was flanked (as in most strains of this species) by complete or truncated copies of insertion sequences (IS), suggesting recent acquisition through horizontal gene transfer. The genomes of three L. lactis and two S. thermophilus strains showed a gene encoding a caseinolytic proteinase (PrtP in L. lactis and PrtS in S. thermophilus). Of these, all but one grew in milk, forming a coagulum of good appearance and an appealing acidic flavor and taste. They also produced GABA in milk supplemented with monosodium glutamate. Two L. lactis strains were identified as belonging to the biovar. diacetylactis, utilized citrate from milk, and produced significant amounts of acetoin. None of the strains showed any noticeable antibiotic resistance, nor did their genomes harbor transferable antibiotic resistance genes or genes involved in toxicity, virulence, or pathogenicity. Altogether these results suggest that all eight strains may be considered candidates for use as starters or components of mixed LAB cultures for the manufacture of GABA-enriched fermented dairy products. [ABSTRACT FROM AUTHOR]

This review discusses the current technological approaches successfully used to fortify yogurts with polyunsaturated fatty acids (PUFA). The PUFA sources, inclusion strategies, effects of the fortification process on the yogurt's properties, as well as the health benefits of the PUFA-fortified yogurts are systematically presented. The main PUFA sources explored have been fish, algal, and flaxseed oils, and walnut. Oils, seeds, nuts, vegetable flours, oil-in-water emulsions, and encapsulated emulsions may be added to obtain fortified yogurts. The effects of PUFA fortification depends on the technological approach used. Diet supplementation with PUFA-fortified yogurts reveals cardio-protective effects and cardiovascular disease risk reduction. [ABSTRACT FROM AUTHOR]

This work aimed to characterise water‐in‐oil‐in‐water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L3 in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L3 with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L3 delayed the post‐acidification of MRS medium. The cell‐free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products. [ABSTRACT FROM AUTHOR]

Summary: The variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products. [ABSTRACT FROM AUTHOR]

The association between dairy product consumption and the risk of ulcerative colitis (UC) is not well elucidated. This case–control study examined the association between Iranian adults' dairy consumption and UC risk. We used a valid food frequency questionnaire to analyze dietary intakes in 340 patients with pathologically confirmed cases of UC and 782 controls as part of a case–control research. Pasteurized milk, cheese, and yogurt dietary intakes were calculated along with dairy products. Other variables were acquired using questionnaires. Study participants' mean (± SD) age and body mass index were 41.5 ± 14.1 years and 27.4 ± 4.77 kg/m2, respectively. After adjusting for potential variables, individuals who consumed more total dairy products were less likely to get UC than those who consumed less (odds ratio [OR]: 0.44; 95% confidence interval (CI): 0.24, 0.79). We found a significant reverse association between milk intake (OR: 0.13; 95% CI: 0.07–0.24) and yogurt intake (OR: 0.52; 95% CI: 0.29–0.91) and UC, after controlling for potential confounders. Also, no significant association was found between cheese and UC risk (OR: 1.38; 95% CI: 0.84–2.28). Higher consumption of total dairy products may reduce UC risk. To be specific, milk and yogurt are inversely associated with this disorder. However, no link was found between cheese intake and UC. Longitudinal observational studies, especially cohorts, are needed to further assess these associations. [ABSTRACT FROM AUTHOR]

Summary: In comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes. [ABSTRACT FROM AUTHOR]

Purpose: Milk and yoghurt provide essential sources of nutrition throughout the life cycle in the Irish diet. Health claims on dairy product labels were popular in the 1980s, and since the introduction of the nutrition and health claims (NHC) Regulation (EC) No 1924/2006 in 2007, many new regulated claims have been used to communicate product benefits. Meanwhile, COVID-19 and the Farm to Fork strategy have heightened consumer awareness of health issues. All of these factors have contributed to a change in our food environment and interest in health. In addition, the European Commission is working to introduce a legislative proposal on nutrient profiles (NP) to restrict the use of NHC on foods that are high in salt, fat or sugar. This qualitative study aims to research knowledge on adults' attitudes, perceptions and behaviour towards NHC on dairy products. Design/methodology/approach: The study used a thematic analysis using transcripts from a series of discussion groups, attended by adults (n = 24). The participants also completed an introductory questionnaire. Findings: The study noted positive attitudes towards dairy protein. This attitude was common across age, gender or life stage. There were misperceptions regarding yoghurt composition and health benefits. There were negative perceptions of low-fat nutrition claims on yoghurt, which led to a preference for full-fat dairy products. This requires further insight and research. Research limitations/implications: Participants from a wider socio-demographic group could have broadened the research limits of this project. Originality/value: These findings will interest policymakers, regulators, dieticians and the food industry. [ABSTRACT FROM AUTHOR]

This study evaluated the concentration of potentially toxic elements (PTEs) in milk and its products. The related studies regarding the concentration of PTEs in milk and its products were investigated in international databases such as Scopus, PubMed, and Web of Science. Finally, the health risk assessment was performed using Total Target Hazard Quotient (TTHQ) by the Monte-Carlo Simulation model. According to the results of 30 included articles among 981 retrieved studies, the ranking of metal concentration was Zn > Fe > Se > Cu > As > Ni > Cd > Pb and Zn > Se > Pb > Cu > As > Ni> Fe > Cd in milk and Butter, as well as Fe > Cu > Pb > Se > Zn > Ni> Cd> As and Fe> Zn> Se> Cu > Ni> > As> Cd> Pb in cheese and Yoghurt, respectively. Based on the type of continents, the highest concentrations of As (0.16 µg/kg), Cd (0.49 µg/kg), and Pb (0.49 µg/kg) were found in yoghurt, cheese, and butter, which was related to Western Pacific Region (WPRO) and European Region (EURO), respectively. Regarding trace elements, the highest concentrations of Fe (3.94 µg/kg), Zn (5.90 µg/kg), and Ni (0.23 µg/kg) were observed in yoghurt, butter, and yoghurt belonging to WPRO and Pan Americas Region (PAHO), respectively. In addition, Se (0.78 µg/kg), Cu (0.57 µg/kg), and Se (0.78 µg/kg) represented the highest concentrations in yoghurt and cheese and were associated with WPRO and PAHO, respectively. The non-carcinogenic risk assessment of the PTEs indicated a different risk pattern in various countries, and the TTHQ level in adult groups in all countrieswas lower than 1 except for Italy. Thus, the consumption of milk and its products is safe to the health of consumers. [ABSTRACT FROM AUTHOR]

Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. Thermal processing reduced most residue levels, although some treatments increased total hexachlorocyclohexane and its isomers (α-, γ-, δ-, and β-). Emerging non-thermal treatments presented promising results, but some by-products had higher toxicity than their precursors. Biodegradation by lactic acid bacteria were effective during yogurt and cheese fermentation. However, β-hexachlorocyclohexane level seems to increase in yogurts containing Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, while increase or maintenance of pesticide residue concentration was observed during coagulation and cheese maturation. Deep research is needed to understand the isomerization and degradation mechanisms after thermal, non-thermal, and fermentation processing. Emerging heat technology can be an excellent topic to be investigated for pesticide residues degradation in the future. These mitigation approaches can be a feasible future alternative to milk and dairy production. [ABSTRACT FROM AUTHOR]

Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential 'metabolic prebiotics', they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body. [ABSTRACT FROM AUTHOR]

Summary: The lignan from milled defatted flaxseed powder (DFP) and defatted hull powder (DHP) was extracted using direct alkaline hydrolysis and the quantity of lignan in the extract was estimated to be in the range of 11.74–14.30 mg g−1 flaxseed on a dry matter basis. Qualitative and quantitative analysis of different strains of Lactiplantibacillus plantarum (A1, Lp9, A5) along with yogurt mix culture (NCDC 146), Streptococcus salivarius ssp. thermophilus (NCDC 74) and Lactobacillus delbrueckii ssp. bulgaricus (NCDC 253) revealed that NCDC 74/A5 and NCDC 146/A5 co‐cultures are the most compatible. Buffalo milk containing different concentrations of lignan (100–400 mg of SDG/100 mL milk) was subjected to a fermentation dynamics study. The study revealed that the fermentation dynamics of Lactiplantibacillus plantarum in the milk did not get affected by starter cultures and flaxseed lignan. The results of this study could be useful in developing functional fermented probiotic milk products containing flaxseed lignan. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the β‐galactosidase enzyme during the fermentation process, lactose‐intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms. RESULTS AND CONCLUSION: We isolated and characterized Streptococcus thermophilus, which exhibits high β‐galactosidase activity. This was then used as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The β‐galactosidase activity of the isolated strain was 2.60 units mg−1. The optimal temperature was 42 °C for St. thermophilus to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37 °C fermented yogurt was higher than in the other samples, but the starters St. thermophilus and Lb. bulgaricus with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37 °C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37 °C), despite using different ratios of St. thermophilus and Lb. bulgaricus as starter cultures. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Escherichia coli is a major foodborne pathogen worldwide. This study was conducted to assess the prevalence, risk factors, and antimicrobial susceptibility of E. coli and E. coli O157 in milk and milk products and hygienic practices in West Shoa, Oromia, Ethiopia. Five hundred fifty-six milk samples comprising 421 udder milk, 57 bulk tank milk, and 78 milk products were investigated. Moreover, a questionnaire was administered to 145 participants to assess hygienic practices. A standard microbiological procedure was used to detect E. coli and E. coli O157. The Kirby Bauer disc diffusion method was used to test the antimicrobial susceptibility of the isolates. Petri film plates were used to enumerate the coliform in raw bulk tank milk. Farm and animal-level E coli prevalence were estimated and association with risk factors was assessed. Escherichia coli was detected in 33.8% (95% confidence interval (CI) 29.9–37.9%) of the samples, of which only one isolate (0.2%) was E. coli O157. Escherichia coli contamination was higher in bulk tank samples (47.4%; 95% CI 34.0–61.0%) than in udder milk (34.7%; CI 30.1–39.4%), cottage cheese (27.0%; 95% CI 14.6–43.9%), and yoghurt 10.5% (95% CI 2.9–24.8%). For the animal-level E. coli contamination, only the study area was identified as a risk factor. Risk factors such as types of milk containers, udder washing practices, hygiene, and management systems were associated with both farm-level and milk products E. coli contamination. Most (59.0%) of the farmers practice udder washing only before milking and the remaining did not practice udder washing at all. The mean coliform count in raw bulk tank milk was higher than the international standard (4.09 log10 CFU/ml). All the 42 E. coli isolates tested were multidrug resistant. The occurrence of E. coli is high, while that of E. coli O157 is too low. The milk-handling practices are poor in the study areas. The high prevalence of E. coli, as well as the high coliform count and higher multi-drug resistance may pose risk to public health and food safety. Therefore, proper hygienic practices throughout the milk chain as well as rational drug use are advised. [ABSTRACT FROM AUTHOR]

Penicillium spp. are considered a major spoilage fungus in dairy products. Due to the growing concerns over food safety issues and the demand for "clean label" food products from consumers, the use of lactic acid bacteria (LAB) as a bioprotective tool to control fungal spoilage of dairy products appears to be a promising alternative. Here, the antifungal activities of ten LAB cultures against five dairy-spoilage-associated Penicillium strains were studied in a model system, and the most potent bioprotective cultures were further tested in yoghurt. Lacticaseibacillus rhamnosus (L. rhamnosus) LRH01 and Lactiplantibacillus plantarum (L. plantarum) LP01 exhibited potent antifungal efficacy at low concentrations. The inhibitory effects of cell-containing fermentates (C-fermentates), cell-free fermentates (CF-fermentates), and volatiles produced by the two cultures were tested in a yoghurt serum medium. The C-fermentates showed antifungal effects, while the removal of cells from C-fermentates led to decreased antifungal activities. Volatiles alone displayed some antifungal efficiency, but less than the fermentates. In a yoghurt matrix, the specific effect of manganese depletion by the bioprotective cultures on mold growth was investigated. Here, the LAB cultures could completely suppress the growth of molds, while addition of manganese partially or fully restored the mold growth, demonstrating that manganese depletion played a key role in the antifungal activity of the tested LAB cultures in the yoghurt matrix. Both L. plantarum LP01 and L. rhamnosus LRH01 showed efficient antifungal activities in the yoghurt serum, while L. rhamnosus LRH01 exhibited the most potent inhibitory effects on Penicillium strains when added during the processing of the yoghurt with subsequent storage at 7 °C for 22 days. Our findings suggested that L. rhamnosus LRH01 could be a promising bioprotective culture for yoghurt biopreservation. [ABSTRACT FROM AUTHOR]

Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. Thermal processing reduced most residue levels, although some treatments increased total hexachlorocyclohexane and its isomers (α-, γ-, δ-, and β-). Emerging non-thermal treatments presented promising results, but some by-products had higher toxicity than their precursors. Biodegradation by lactic acid bacteria were effective during yogurt and cheese fermentation. However, β-hexachlorocyclohexane level seems to increase in yogurts containing Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, while increase or maintenance of pesticide residue concentration was observed during coagulation and cheese maturation. Deep research is needed to understand the isomerization and degradation mechanisms after thermal, non-thermal, and fermentation processing. Emerging heat technology can be an excellent topic to be investigated for pesticide residues degradation in the future. These mitigation approaches can be a feasible future alternative to milk and dairy production. [ABSTRACT FROM AUTHOR]

Lacticaseibacillus casei are commonly utilized as probiotic in a wide-range of fermented and unfermented dairy products. The stability of probiotics in fermented dairy products during shelf-life is of concern due to low pH and high level of organic acids. The objective of this study is to evaluate L. casei for their ability to survive in a model yogurt and fluid milk; additionally, their impact on the pH, organic acids, and sensory attributes of these products was examined. The strain-to-strain differences in cell densities in yogurt and milk inoculated at a therapeutic level at the end of shelf-life were 1.2 and 1.4 log CFU/mL, respectively. Five of the strains examined increased the pH of the yogurt, while two strains were observed to reduce the pH. In milk, one strain raised the pH, while eleven strains reduced the pH. The levels of lactate, acetate, and formate in both the yogurt and milk were altered in a strain-specific manner. The results suggested that the metabolism by these strains differed significantly during the shelf-life. Careful strain selection is required to identify probiotic L. casei strains that will survive through shelf-life in either yogurt or fluid milk and not impact product quality. [ABSTRACT FROM AUTHOR]

Purpose: Higher dairy consumption is associated with a lower risk of colorectal cancer (CRC), but no studies thus far have investigated its relation with recurrence in CRC. Few studies have investigated total dairy in relation to mortality in CRC, and yielded inconsistent results. Methods: In this prospective cohort study, people newly diagnosed with stage I-III CRC filled out a food frequency questionnaire at diagnosis (n = 1812) and six months after diagnosis (n = 1672). We examined associations between pre- and post-diagnostic intake of total dairy, low-fat dairy, high-fat dairy, milk, yoghurt, and cheese with recurrence and all-cause mortality using multivariable Cox proportional hazard models and restricted cubic splines (RCS). Results: A total of 176 recurrences and 301 deaths occurred during a median follow-up of 3.0 and 5.9 years, respectively. Before diagnosis, a higher low-fat dairy intake was associated with a lower risk of recurrence (HRQ4vsQ1: 0.42, 95% CI 0.26–0.67; PRCS: 0.008) and all-cause mortality (HRQ4vsQ1: 0.58, 95% CI 0.41–0.81; PRCS < 0.001), whereas a higher high-fat dairy consumption tended to be associated with an increased all-cause mortality risk (HRQ4vsQ1: 1.41, 95% CI 0.98–2.01; PRCS: 0.030). After diagnosis, only the associations between low- and high-fat dairy in relation to all-cause mortality remained. Conclusions: This study demonstrated that higher pre- and post-diagnostic intakes of low-fat dairy were associated with a reduced all-cause mortality risk in people with stage I-III CRC, whereas higher intakes of high-fat dairy were associated with an increased all-cause mortality risk. Also, a higher pre-diagnostic low-fat dairy intake was associated with a reduced risk of recurrence. Trial registration: Clinical Trials.gov identifier: NCT03191110. [ABSTRACT FROM AUTHOR]

Purpose: To investigate the association between dairy intake and risk of incident dementia in older adults. Methods: A longitudinal analysis of dairy intake with incident dementia was conducted using a cohort study of 11,637 non-disabled Japanese older adults aged ≥ 65 years followed-up for up to 5.7 years (mean: 5.0 years). Data on milk, yogurt, and cheese intake were collected using a validated food frequency questionnaire. Total dairy intake was calculated as the sum of the daily intake of milk, yogurt, and cheese, which was sex-specifically categorized in quintiles. Dementia cases were retrieved from the public long-term care insurance database. Cox proportional hazards model was used to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (95% CIs) for incident dementia. Results: During 58,013 person-years of follow-up, 946 persons developed dementia. In the primary analysis, compare to the lowest quintile of total dairy intake, Q2 showed a slightly decreased incident dementia risk (HR for Q2 vs Q1: 0.90, 95% CI: 0.73–1.10) after fully adjusted for demographic, lifestyle, psychological, and nutritional factors, and diseases history. Compared to non-consumers of milk, those consuming for 1–2 times/month showed a lower risk of incident dementia (fully-adjusted HR: 0.76, 95% CI: 0.57–1.02). Daily yogurt consumers also had a reduced risk (fully-adjusted HR: 0.89, 95% CI: 0.74–1.09). But daily cheese consumers showed an increased risk of dementia (fully-adjusted HR: 1.28, 95% CI: 0.91–1.79). In the sensitivity analysis where we excluded dementia cases ascertained in the first 2 years, results were consistent with those from the primary analysis and we further found that yogurt intake might be inversely associated with dementia risk (p for trend = 0.025). Conclusion: Low total dairy intake or low milk intake frequency might be associated with lower incident dementia risk, however daily cheese consumers seemed to have an increased risk. Our study also suggested a possible inverse dose–response association between yogurt consumption and dementia risk, but further studies are needed to confirm whether this benefit was from yogurt intake itself or as a part of a healthy dietary pattern. [ABSTRACT FROM AUTHOR]

One of the most well-liked dairy products in the Middle East is labneh, which has become very popular since it has more nutritional benefits than regular yoghurt. In order to compare the features of labneh prepared solely from goat's milk with labneh made from a mixture of goat milk and corn milk on its chemical and organoleptic characteristics. Labneh was prepared using a conventional process, kept chilled, and periodically tested for its chemical, microbiological, and organoleptic qualities. Results indicated that the addition of corn milk by different ratios as a mixture with goat milk during the processing added value to the produced labneh until 30 % as substituting percent with goat's milk through increased nutrient content such as fat and ash content. Also, all produced labneh and control treatments were free from coliform bacteria, molds and yeasts. On the other hand, results showed that increasing the replacement ratio up to 40 % gained undesirable sensory properties. Finally, the production of an acceptable low-cost labneh from corn milk can be done by substituting raw milk until 30% with corn milk. [ABSTRACT FROM AUTHOR]

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]

The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red–green color values and yellow–blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose‐dependent manner. The addition of LES showed double‐edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES‐fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES‐fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES‐fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products. [ABSTRACT FROM AUTHOR]

Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRP formation in BFM. The results showed that the flavor profile of BFM did not change after adding 0.08% (wt/wt) of TP, and its inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO), Nε-carboxymethyl lysine (CML), and Nε-carboxyethyl lysine (CEL) were 60.8%, 27.12%, 23.44%, 57.7%, and 31.28%, respectively. After 21 d of storage, the levels of 5-HMF, GO, MGO, CML, and CEL in BFM with TP were 46.3%, 9.7%, 20.6%, 5.2%, and 24.7% lower than the control group, respectively. Moreover, a smaller change occurred in their color and the browning index was lower than that of the control group. The significance of this study was to develop TP as additives to inhibit the production of MRP in brown fermented yogurt without changing color and flavors, thereby making dairy products safer for consumers. [Display omitted] [ABSTRACT FROM AUTHOR]

Yogurt is a dairy product that is processed into a fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, or honey. Strawberry Rosella Yogurt Smoothie is yogurt that has been processed by reducing the water content and adding rosella flower extract and strawberry jam. Before being marketed, these products need to be tested for safety and market opportunities. This study aims to analyze the physicochemical characteristics, microbiology, and market tests of strawberry rosella yogurt smoothies in adolescents and adults in Bogor. The physicochemical characteristics tested included pH, water activity (aw), viscosity, and total titrated acid. The microbiological parameters tested were total lactic acid bacteria and Salmonella sp. The market parameters tested include analysis of consumer perceptions and preferences and their correlation with yogurt consumption patterns. The market test was carried out using 100 respondents consisting of 50 students from SMAN 1 Bogor and 50 students from IPB University. The results showed that the physical properties (pH, water activity, viscosity, and total lactic acid) fulfilled the SNI yogurt quality requirements. The chemical properties or nutritional content and microbiological properties of yoghurt smoothies have met the requirements for yoghurt quality standards based on SNI. The results showed that respondents had good perceptions and preferences on the attributes of smoothie yogurt. Consumer preferences regarding the appearance of the packaging in general, color, ingredient content, packaging information, and appearance of the contents of the yogurt are generally positively correlated with the price range of yogurt that consumers buy. Strawberry Rosella Yoghurt Smoothie is safe for consumption and can be marketed. [ABSTRACT FROM AUTHOR]

Yoghurt is a traditional dairy product that is present on our table every day. Its quality, which is determined by the values of its physical, chemical, and microbiological indicators, is monitored by both producers and various public and scientific organisations. The aim of the present study is a comparative analysis and qualitative assessment of three commercially available Bulgarian yoghurts. After the first day of their purchase and during their storage for ten and 20 days, the variation of the main indicators - titratable acidity, pH, syneresis and total lactic acid bacteria count (Lactobacillus bulgaricus and Streptococcus thermophilus) was monitored. The samples were also subjected to organoleptic evaluation, which included determination of surface, colour, coagulum type, texture on cutting, consistency on breaking, taste and aroma. The data showed that all three yoghurt samples retained their quality characteristics and were edible throughout the storage period. [ABSTRACT FROM AUTHOR]

Escherichia coli is a major foodborne pathogen worldwide. This study was conducted to assess the prevalence, risk factors, and antimicrobial susceptibility of E. coli and E. coli O157 in milk and milk products and hygienic practices in West Shoa, Oromia, Ethiopia. Five hundred fifty-six milk samples comprising 421 udder milk, 57 bulk tank milk, and 78 milk products were investigated. Moreover, a questionnaire was administered to 145 participants to assess hygienic practices. A standard microbiological procedure was used to detect E. coli and E. coli O157. The Kirby Bauer disc diffusion method was used to test the antimicrobial susceptibility of the isolates. Petri film plates were used to enumerate the coliform in raw bulk tank milk. Farm and animal-level E coli prevalence were estimated and association with risk factors was assessed. Escherichia coli was detected in 33.8% (95% confidence interval (CI) 29.9–37.9%) of the samples, of which only one isolate (0.2%) was E. coli O157. Escherichia coli contamination was higher in bulk tank samples (47.4%; 95% CI 34.0–61.0%) than in udder milk (34.7%; CI 30.1–39.4%), cottage cheese (27.0%; 95% CI 14.6–43.9%), and yoghurt 10.5% (95% CI 2.9–24.8%). For the animal-level E. coli contamination, only the study area was identified as a risk factor. Risk factors such as types of milk containers, udder washing practices, hygiene, and management systems were associated with both farm-level and milk products E. coli contamination. Most (59.0%) of the farmers practice udder washing only before milking and the remaining did not practice udder washing at all. The mean coliform count in raw bulk tank milk was higher than the international standard (4.09 log10 CFU/ml). All the 42 E. coli isolates tested were multidrug resistant. The occurrence of E. coli is high, while that of E. coli O157 is too low. The milk-handling practices are poor in the study areas. The high prevalence of E. coli, as well as the high coliform count and higher multi-drug resistance may pose risk to public health and food safety. Therefore, proper hygienic practices throughout the milk chain as well as rational drug use are advised. [ABSTRACT FROM AUTHOR]

Exopolysaccharides (EPS) of lactic acid bacteria (LAB) has gained special interests in the dairy industry due to their health-promoting properties and contribution to the rheology of fermentation milk products. In the present study, an EPS designated as EPS-NS1905E was partially purified and characterized secreted from L. plantarum NS1905E. The EPS-NS1905E had an average molecular weight of 2.658 × 105 Da and was composed of glucose, arabinose, rhamnose, mannose, and galactose in an approximate molar ratio of 58.83 : 17.4 : 6.31 : 5.86 : 2.74. The FTIR spectroscopy showed the prevalence of carboxyl and hydroxyl groups. The EPS-NS1905E had a thermal stability and exhibited higher viscosity in the NaCl solution and low acidity conditions (pH 2–4). Furthermore, the EPS-NS1905E possessed strong scavenging abilities against DPPH radicals (96%). The addition of EPS-NS1905E in skim milk significantly shortened the fermentation time of yogurt, and the water-holding capacity (WHC) and viscosity of yogurt were improved during storage. The results indicated that the EPS-NS1905E has great potential for use as a food additive in the food industry. [ABSTRACT FROM AUTHOR]

Milk and foods made from milk is manufactured into more stable dairy products of worldwide value, such as butter, cheese, ice cream, and yoghurt. Consumption of contaminated milk or dairy products by pathogens causes human gastrointestinal infection, which leads to diarrheal disease in human and hospitalization or death in severe cases especially among elderly and children. An assessment of milk and dairy products was designed to determine the microbiological quality of milk and dairy products consumed in Abakaliki, Nigeria. Culture techniques were usedfor isolation of enteric bacteria from retail dairy productsand disk diffusion method were used to determine the Antibiotic Resistance profile of isolates. Bacteria pathogens isolated were characterized and identified using morphological and biochemical techniques. SPSS and Chi-square test were used for the analysis of the study,P-value of 0.02 indicates a significant difference between the bacteria pathogens counts. A total of 161 pathogenic bacteria were isolated from 100 dairy products. Salmonellaspp heard (26.1%), Escherichia coli (44.1%) and Shigella spp. (29.8%). All identified isolates were found to be 100% susceptible to ciprofloxacin and gentamycin, with 66.7% for ofloxacin. Augmentin, ampicillin, chloramphenicol and spectinomycin was 100% resistant. Data obtained confirm that milk and dairy products retailed in Abakaliki pose a serious public health threat to consumers due to the presence of pathogenic bacteria. Standard and good storage conditions, as well as environmental and personnel hygiene should be practiced to prevent contamination of milk and dairy products for the safety of consumers. [ABSTRACT FROM AUTHOR]

Purpose: The benefits of a healthy diet on children´s cognition have been described in several studies. However, many previous studies have analyzed the effect on general cognitive domains (e.g. intelligence), used measures based almost exclusively on local examinations, and rarely consider social context. Objective: The objective of the present study was to examine the relationship between two diet patterns and contextualized cognitive performance measures of children aged 6–8 years from low-average income neighborhoods in Montevideo, Uruguay. Methods: 270 first-grade children with complete data participated in the study. Consumption of foods was determined via two averaged 24-h dietary recalls with the mother. Two dietary patterns were identified via principal component analysis: "processed (high calorie) foods" and "nutrient dense". Children´s cognitive performance, including general cognitive abilities, achievement in mathematics and reading, and discrepancy scores between predicted and actual achievement was assessed with the Woodcock-Muñoz Cognitive and Achievement scales. The association of dietary patterns and cognitive endpoints was analyzed in multilevel models, clustered by children´s school. Sociodemographic and biological variables were used as covariates. Results: The nutrient dense foods pattern, characterized by higher consumption of dark leafy and red–orange vegetables, eggs, beans & peas, potatoes, was associated with better performance in reading, with beta coefficient 3.28 (95% CI 0.02, 6.54). There was also an association between the nutrient dense foods factor and the Discrepancy in reading, 2.52 (0.17, 4.87). Processed (high calorie) foods pattern, characterized by higher consumption of breads, processed meats, fats and oils, sweetened beverages, and sweetened yogurt/dairy products; reduced intake of milk, pastries and pizza dinners was not associated with cognitive performance. Conclusions: Nutrient dense food pattern was positively associated with children's reading achievement. A nutrient-rich diet may benefit written language acquisition at the beginning of schooling. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine the possible migration from the packaging material by determining the phthalates during the storage period in dairy products. For this purpose, selected phthalate esters were determined by LC-MS Q-TOF from the dairy product samples taken on different times of storage, following the raw milk stage and packaged with plastic. Accordingly, only DEHP was detected from phthalate esters in all samples. In white cheeses, DEHP values was 226 μg/kg in glass packaging and 244 μg/kg in plastic packaging on the 1st day, it increased to 259 μg/kg in glass packaging and 420 μg/kg in plastic packaging in the 9th month. Likewise, the DEHP values of Kashar cheese, which were 236 μg/kg and 262 μg/kg in glass and plastic packaging samples on the 1st day, reached 241 μg/kg and 346 μg/kg, respectively, in the 9th month. In yogurt samples, on the 1st day, there was 253 μg/kg DEHP in the glass package and 255 μg/kg in the plastic package, while on the 30th day, 262 μg/kg in the glass package and 288 μg/kg in the plastic package. Although the determined values are below the legal limits, in case of high phthalate in the packaging material, the potential risk that may occur in foods has been revealed. [ABSTRACT FROM AUTHOR]

Phytosterols are among the most important plant sterol compounds. This study was conducted to identify and determine the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method without derivatization. A total of 60 yogurt samples, including 20 pasteurized high -fat yogurt samples, 20 pasteurized cream yogurt samples, and 20 traditional high -fat yogurt samples, were collected randomly from dairy product supply centers in Tehran from January to March 2022. Then, the amount of cholesterol and four phytosterol compounds including brassicasterol, campesterol, stigmasterol, and beta -sitosterol in yogurt samples were determined using gas chromatography assay without derivatization. The results showed that the total sterols in high -fat, creamy, and traditional yogurt samples were 504.08±55.79, 816.21±51.87, and 332.8±41.22 mg/100mL, respectively. The highest and lowest percentage of cholesterol belongs to cream (%54.75±065) and traditional yogurt (%46.57±0.65), respectively(p<0.05). Also, the highest percentage of phytosterol belongs to traditional yogurt(%54.75±065) and there was a significant difference with other yogurts(p<0.05). The results also showed that the total phytosterols were more than the permissible limit of the national standard (3%) in all samples. According to the results, phytosterols are used in various yogurts distributed in Tehran, which is against the national standard of Iran. Therefore, periodic and regular evaluation of phytosterols in distributed yogurts should be done throughout the year by regulatory bodies and prevent the violation of consumers' rights. [ABSTRACT FROM AUTHOR]

Yogurt, a widely consumed dairy product that undergoes fermentation, has garnered considerable interest due to its perceived capacity to promote health and well-being. The objective of this paper is to provide a thorough examination of the scholarly literature pertaining to the correlation between the consumption of yogurt and longevity. This study investigates the nutritional composition of yogurt, the significance of probiotics, potential mechanisms affecting lifespan, and the implications of yogurt consumption on chronic diseases and gastrointestinal well-being. Based on the existing body of evidence, it can be inferred that the consumption of yogurt potentially plays a role in extending the duration of one's life by virtue of its positive impact on overall health and well-being. [ABSTRACT FROM AUTHOR]

There has been an increased consumer interest and public health emphasis on plant‐based protein foods, resulting in a rise in the availability of highly processed plant‐based analogs. The objectives of this study were to assess the nutritional quality and the price of plant‐based dairy and meat analogs compared to their respective animal‐derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n = 3231). Products were categorized as plant‐based analogs versus animal‐derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant‐based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal‐derived products. Compared to their respective animal‐derived products, plant‐based milk and meat analogs had lower energy, total fat, and saturated fat content; plant‐based yogurt and meat analogs had lower sodium content; and all plant‐based dairy analogs had lower calcium content. Plant‐based cheese and yogurt analogs were more expensive than animal‐based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant‐based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage. [ABSTRACT FROM AUTHOR]

This study evaluated two extraction methods for pinhão (Araucaria angustifolia) seed coat (PSC), namely, infusion and shaker compared with Soxhlet, so as to evaluate the potential use of the resulting bioactive extract in dairy products. Also, to provide an accessible product to small and medium agribusinesses. The shaker method presented a higher extraction efficiency compared to infusion but lower than Soxhlet. In comparison to the other two extraction methods, the extract obtained by the former method had lower toxicity on Artemia salina. That extract was chosen to be incorporated in yogurt, which resulted in a significant enhancement of phenolics (100 %), flavonoids (19 %), antioxidant potential with 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (17 %) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (116 %). Additionally, samples showed good stability during 30 days of shelf-life tests and low toxicity. In vitro gastrointestinal digestion increased the bioaccessibility of bioactive compounds such as phenolics, flavonoids and potential antioxidants. This bioactive extract has potential to be used as a functional ingredient in dairy products without affecting their taste, which is a significant contribution since the seed coat is considered a residue and can provide added value to food products. [ABSTRACT FROM AUTHOR]

We examined postprandial branched-chain amino acid (BCAA), insulin, and glucose responses in blood for 4 h following the consumption of two isonitrogenous doses (2 × 20 g protein) of Greek-style yogurt (GY) and skimmed milk (MILK) in young males. Peak leucine and BCAA concentrations and areas under the curve were greater after GY versus MILK, and time to maximal leucine/BCAA concentrations was similar between conditions. We demonstrated that different protein-matched wholefood dairy products elicit different postprandial aminoacidemic responses. [ABSTRACT FROM AUTHOR]

Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of Lactobacillus bulgaricus and Streptococcus thermophilus starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included L. bulgaricus, T2 comprised S. thermophilus, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of L. bulgaricus led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications. [ABSTRACT FROM AUTHOR]

Milk fat is a highly valuable product, which is why accurate determination of its content in milk and milk products is very important. The use of the GC-FID method in our study proved to be very precise, as in the case of other authors, which signifies the importance of using this method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid composition with particular attention to butyric acid. Butyric acid contents were in the range from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77 in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential for laboratories that must conduct analyses for food production, quality control during production, and inspection tasks for the import and export of these food 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]

Summary: Beetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P < 0.05). The sensory attributes 'acid aroma', 'earthy flavour', 'bitter taste' and 'fluid texture' were considered negative preference drivers for T2 and T4, while T3 yogurt was the most appreciated by consumers. Despite showing colour changes during storage, adding beet syrup promoted a naturally attractive colour to the yogurts. The results suggest that the addition of beetroot syrup in yogurts, in addition to being an alternative to using artificial colouring in the industry, can provide health benefits to consumers by forming bioactive compounds. [ABSTRACT FROM AUTHOR]