Dhaka cheese is a semihard artisanal variety originating from Bangladesh where manual curd kneading is a normal stage in its manufacture. Dhaka cheeses were produced with different degrees of curd kneading to quantify the curd manipulation process in terms of pressure and to standardise the length of operation. The effect of manipulation on the composition, rheology, texture and microstructure of fresh cheese was also studied. Manipulation had significant effects (P < 0.05–0.001) on most of the parameters studied. One minute of curd manipulation was found to be sufficient for Dhaka cheesemaking.

This study investigated the interaction of calcium ions and milk proteins during heat-induced coagulation of milk. Addition of 20–200 mM calcium chloride to milk caused coagulation on heating to 70 °C. Preheating milk at 90 °C for 10 min or ultra-high temperature treatment at 140 °C for 6 s increased the sensitivity of milk proteins to coagulation. The former treatment was more effective than the latter in coagulating proteins. A maximum of 98% of the protein in milk preheated at 90 °C for 10 min was coagulated by 50 mM added calcium chloride at 70 °C with holding for 5 min.

The milk fat globule membrane (MFGM) surrounds fat globules, protects them against lipolysis and disperses the milk fat in the milk plasma. Besides their structural and emulsifying roles, in vivo and in vitro studies have demonstrated that phospholipids and sphingolipids of MFGM possess cancer risk-reducing properties. Several reports attribute its chemopreventive activity to products of sphingomyelin hydrolysis, which affect multiple cellular targets that control cell growth, differentiation and apoptosis. With knowledge on the potential health benefits of MFGM lipids and proteins, dairy industries could in the future address their research in developing new functional dairy products enriched in beneficial MFGM components.

A Tunisian semihard Gouda-type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda-type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses-peptones. Results of different nitrogenous fractions by Kjeldahl method showed enzymatic hydrolysis products of casein whose intensity depended on the maturing stage as well as the refrigeration time. Besides the evident action of the plasmin, original milk protease, on the hydrolysis of casein in soluble fractions, the proteolysis of cheese caseins is also initiated by proteolytic action of the chymosin and extracellular heat-resistant proteases notably produced by the same psychrotrophic microflora. Lactic acid bacteria starters that constitute the dominant microflora of this type of cheese are also considered as aroma precursors.

In this study, lipase enzymes were encapsulated in κ-carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ-carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

In this study, the effect of addition of hydrocolloids (commercial pectin, citrus pectin or carboxymethylcellulose) to Egyptian Kariesh cheese at 0.2, 0.4 and 0.6% (w/w) on chemical composition, yield, rheological and sensory characteristics was investigated. The results revealed that the addition of hydrocolloids increased moisture content and yield values of Kariesh cheeses compared with control. Protein, salt and ash content decreased with increasing hydrocolloids levels. Rheological characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) were significantly lower in cheeses made with hydrocolloids. Kariesh cheese made with 0.4% w/w commercial pectin and 0.6% w/w carboxymethylcellulose recorded the highest scores for sensory attributes.

This study deals with the precipitation of calcium phosphate in permeates removed from milks at different pH (6.7, 5.2 and 4.6). An overall high yield of precipitation of calcium and phosphate (70–80%, respectively) was obtained for all precipitates with Ca/P molar ratios close to 1.5. The suspended milk-derived calcium phosphate (MDCP) precipitates had 8–14 μm size and −14 to −28 mV zeta potential. The dried MDCP precipitates were identified as amorphous calcium phosphate (ACP), stable over 18 months of storage at room temperature.

The objective of this study was to establish suitable combinations of selected probiotics and nutraceuticals. Interactions among 24 probiotic strains were investigated, and the effect of a blend of isoflavones and phytosterols on viability of single and mixed probiotic strains under incubation and refrigeration storage in milk was assessed. Upon incubation, counts of single strains increased by 7–15 times, while mixed strains showed slight insignificant decrease. Both single and mixed probiotic strains retained high counts (>log 8) throughout refrigeration storage. Eight probiotic strains showed nil or very weak interactions. Results revealed the possibility of developing novel multibenefits synbiotic products using combinations of these probiotic strains and nutraceuticals.

It is currently possible to obtain bioactive nutritional components through enzyme hydrolysis under well-controlled and moderate conditions of pH and temperature. In this work, we aimed for the production and characterisation of bovine sodium caseinate (NaCAS) hydrolysates by means of an extracellular protease from Bacillus sp. P45. Antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl and thiobarbituric acid reactive substances assays. A glucono-δ-lactone acid-induced aggregation and gelation processes of the hydrolysates and their corresponding mixtures with NaCAS were also analysed. Hereby, we demonstrate that the presence of hydrolysates affects the kinetics of NaCAS aggregation processes but does not significantly alters the final state of the acid aggregates obtained.

Computed tomography (CT) was performed on Gouda-type cheese during ripening to evaluate gas hole formation and structural quality. The cheese was exposed to different ripening conditions, including variations in ripening temperature and concentration of butyric acid bacteria. Computed tomography images were obtained every 2 weeks for 16 weeks to assess the volume, shape and location of gas holes. The results demonstrate that CT makes the nondestructive monitoring of cheese gas hole formation and evaluation of the structural features of cheese possible throughout the ripening period.

The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert-butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO₂/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical-scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical-scavenging activities.

This study investigated the effects of bovine α-lactalbumin (α-La) treated with microbial transglutaminase on human cancer cells, cell cultures and growth rate assays. The anticancer activity for 10 mg/mL of bovine α-lactalbumin (α-La) was measured as ∼90% in a human colorectal cancer cell line HCT 116. For the human bone cancer cell line SJSA-1, α-La hydrolysis resulted in higher cytotoxicity compared to untreated tumour cells. The formation of polymers of α-La was suppressed by the addition of ethylenediaminetetraacetic acid, indicating that polymers of α-La are promoted by metal ions such as Ca²⁺. The effect of α-La on the morphology of SJSA-1 cells was manifested as morphological changes compatible with apoptosis. Bovine milk α-La with and without microbial transglutaminase is considered a valuable food ingredient and a nutraceutical for human health.

The combined effects of probiotic sequential inoculation (before or after fermentation), type of native Bifidobacterium strain (Bifidobacterium animalis spp. lactis PTCC 1631 and Bifidobacterium bifidum PTCC 1644) and final pH of fermentation (4.5 or 4.2) on qualitative aspects of typical Iranian fermented milk drink (Doogh) were investigated. The blends inoculated with yoghurt bacteria only and with final fermentation pH of 4.5 had the shortest fermentation time. The highest viability of bifidobacteria in all treatments at the end of fermentation and throughout the refrigerated storage was observed for B_lY-40-4.5 (B. lactis co-cultured with yoghurt starter bacteria and incubated at 40 °C until final pH of 4.5) and then for B_bY-40-4.5 (containing B. bifidum). The most acceptable organoleptic properties were observed for treatments B_lY-40-4.2 and B_bY-40-4.2, and then for B_bY-40-4.5.

This study investigated the effects of Lenient Steam Injection (LSI) treatment at temperatures 70–150 °C on the enzymatic activities of the indigenous milk enzymes alkaline phosphatase, lactoperoxidase (LPO), xanthine oxidase (XO), lipoprotein lipase (LPL) and plasmin in comparison with two reference heat treatments of 63 °C for 30 s and of 72 °C for 15 s by indirect heating. Milk fat globule (MFG) size distributions and pH were also monitored. Alkaline phosphatase, LPO, XO and LPL activities decreased with increasing LSI temperature. Plasmin activity was increased at temperatures <80 °C and decreased at temperatures above 90 °C. Milk fat globule homogenisation was observed at temperatures above 110–130 °C.

This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.7–4.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding ‘liked moderately’.

The effect of incorporating the hydrocolloids carrageenan (0.10%, 0.30%), xanthan gum (0.15%, 0.35%) and alginate (0.05%, 0.15%) in nonfat set yoghurt was examined in respect of instrumental texture profile and water-holding capacity (WHC) of the yoghurt. The yoghurts which exhibited the similar behaviour of commercial yoghurts in terms of WHC, firmness and consistency, low adhesiveness and gumminess were analysed by difference-from-control sensory test. Carrageenan increased firmness, adhesiveness, gumminess and WHC at the highest concentration tested. The sensory tests did not show any significant difference between the formulations tested.

The average β-glucuronidase activity for children was 0.48 ± 0.04 U/mg, for adults 0.75 ± 0.27 U/mg and for elderly 1.55 ± 0.06 U/mg. For β-glucosidase, it was 0.19 ± 0.02 U/mg for children, 0.77 ± 0.26 U/mg for adults and 1.18 ± 0.27 U/mg for elderly. In the presence of probiotics, the highest decrease in genotoxicity was observed for Lactobacillus casei 0908 (to 7.99 ± 1.32) and Lactobacillus paracasei 0919 (to 6.19 ± 1.44) for all children. In adults, lower mean genotoxicity was regarded after incubation of PhIP with L. casei 0908 (it was 5.27 ± 1.13) and L. paracasei 0919 (it was o 6.01 ± 1.00). For elderly, statistically significant decrease was maintained after incubation of PhIP with L. casei 0900 (to 6.72 ± 2.67).

Aim of the study was to evaluate the effect of different proportions of hay and fresh grass in goats’ diet on milk fatty acid profile. Nine Camosciata goats were fed a fixed amount of concentrate (30% of total diet) and different percentages (40% vs 30%, 50% vs 20% and 60% vs 10%) of hay and fresh grass, respectively. Diminishing amounts of fresh grass percentages in the diet led to significant increases of lauric, myristic and palmitic acids (P ≤ 0.001) and to significant decreases of C18:1 t6-11, rumenic and α-linolenic acids (P ≤ 0.001) in milk, thus determining a worsening of the health value of milk fat.

The calcium content of a cheese greatly influences its textural properties. This study aimed to reduce the calcium content of milk retentate by microfiltration in a three-stage process, carried out in triplicate. During microfiltration at 50 °C, the permeation of calcium was higher (P > 0.005) with acidified (pH 5.75) feed than with nonacidified feed. The concentration of calcium correlated linearly (R² > 0.98) with the protein content of retentate with the use of acidified and nonacidified feed. However, the slope was lower with acidified retentates, and calcium–protein ratio can be reduced only when acidified retentate was used as a feed.

Polymorphism of kappa-casein (κ-CN) gene in three Bos indicus cattle breeds was investigated using a polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) technique. Only genotypes AA and AB were observed, and no BB, AE, BE, EE, AC or BC genotypes were detected in the three cattle breeds. In the Sahiwal, Cholistani and Red Sindhi breeds, the frequencies of the allele A were 0.69, 0.90 and 0.86, and the frequencies of the allele B were 0.31, 0.10 and 0.14, respectively. The Sahiwal breed was found to have a higher frequency of the AB genotype as compared to the Cholistani and Red Sindhi breeds. The frequency of the κ-CN alleles noted in the three cattle breeds was similar to those observed in other cattle breeds of B. indicus origin.

The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO₂) concentration as well as CO₂/N₂ gas mixes. Modified atmosphere packaging or ‘gas flushing’ as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO₂ to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of ‘food grade’ gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO₂ as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products.

Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb-12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food.

Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological influence on the body. They are inert within the native protein, but once cleaved from the native protein by microbial or added enzymes and/or gastrointestinal enzymes during the digestive process, they apply their beneficial traits. Dairy products, particularly fermented products, are potential sources of bioactive peptides: several of them possess extra-nutritional physiological functions that qualify them to be classified under the ‘Functional Foods’ label. Biological peptides in milk, the methods of their generation and their prevalence in dairy products are reviewed along with the reported health benefits and safety aspects.

The aim of this review was to highlight the progress achieved in the use of milk protein as nano vehicles for nutraceuticals. Reassembled casein and β-casein micelles and core/shell nanoparticles from casein with other biopolymers have been prepared. Also, cross-linking of casein micelles has developed stable nanoparticles. Nanogels of whey proteins (WP), β-lactoglobulin (β-LG) and lactoferrin (Lf) have been prepared by controlled thermal treatment, and several core/shell nanoparticles have been developed from WP or β-LG with several polysaccharides. The developed caseins and WP nanoparticles have been used as carriers for several nutraceuticals. Examples have been presented and discussed.

Milk production in Ireland is seasonal in nature with the milk supply matching grass growth at farm level. The objective of this paper was to estimate the milk transport costs and carbon emissions from milk transport associated with alternative milk supply patterns and output levels in Ireland. A milk transport simulation model was used to simulate three alternative milk supply patterns with peak-to-trough month ratios of 5.37:1, 2.71:1 and 8:1. It was found that milk transport costs were not very sensitive to alternative milk supply patterns. Alternative milk supply pattern also had very little effect on carbon emissions from milk transport in Ireland.

The lipoprotein lipase (LPL) was purified almost 3800-fold from yak skimmilk by Heparin-Sepharose CL-6B column chromatography; nonhydrophobic fraction of proteose-peptone (NHFPP) and hydrophobic fraction of proteose-peptone (HFPP) from yak milk whey were separated by Phenyl-Sepharose-6FF column chromatography. The HFPP was subjected to hydroxyapatite chromatography, and two fractions were collected: one fraction did not absorb onto the calcium phosphate matrix (HA1); the other fraction contained all the protein components of HFPP (HA2). The effects of the proteose-peptone fractions on lipoprotein lipase lipolysis were studied. The results of experiments showed that NHFPP and HA1 enhanced the LPL lipolysis; in contrast, the HFPP and HA2 inhibited LPL lipolysis.

A total of 259 cattle of four Turkish native cattle breeds, East Anatolian Red (EAR), South Anatolian Red (SAR), Turkish Grey (TG) and Anatolian Black (AB), Holstein and Brown Swiss (BS) breeds were genotyped for kappa-casein (CSN3), bovine growth hormone (GH1) and prolactin (PRL) polymorphism by the polymerase chain reaction and restriction length polymorphism (PCR-RFLP). The degree of genetic differentiation between populations F_ST was calculated as 0.053 and was found to be significant (P < 0.001). According to the genetic distance values (Nei), the highest genetic difference was found between SAR and EAR in four Turkish native cattle breeds and this difference was significant.

The objective was to evaluate the quality of important brands of ultra-heat-treated (UHT) milk marketed in the northern of Parana State, Brazil, during the shelf life of the product. Five brands were analysed at 30, 60, 90 and 120 days after UHT milk production. The physicochemical quality of the milk was assessed in terms of fat content, titratable acidity, density, freezing point depression, total solids, solids-not-fat, proteolysis and alcohol stability. Microbiological quality was assessed by the enumeration of aerobic mesophilic micro-organisms. None of the brands complied with all the physicochemical standards. Two brands met all applicable microbiological requirements. Gelation was observed from 90 days of storage onwards in all brands.

A light backscatter sensor with a large field of view (LFV) was used for the online monitoring of fresh goat cheese during coagulation and syneresis. A CoAguLite^™ sensor was used as a reference at 880 nm to select the appropriate wavelength and configuration details for the LFV sensor for this type of cheese and manufacturing design, which was found to be 990, 1000 and 1010 nm. The light backscatter ratio followed a sigmoid increase during coagulation, which was lower than that observed during cow milk coagulation, and decreased asymptotically after cutting at the same rate as previously found for cow-milk curd. The fat losses and curd moisture could be predicted (R²: 0.71, SEP: 0.04 and R²: 0.98, SEP: 0.05, respectively) from the time taken to reach the maximum of the slope of the light backscatter ratio during coagulation (t_max) and from the LFV backscatter ratio. The reflectance ratio was strongly influenced by the fat losses and t_max, which explained variations in the moisture content.

The effect of proteolysis on oxidation in low-fat cheese was investigated. The accumulation of dityrosine during storage increased significantly in the cheese with a high degree of proteolysis, while hexanal and heptanal were lower in the cheese with high proteolytic activity, indicating that the peptides/free amino acids acted as antioxidants on the propagating step in lipid oxidation. Dimethyl disulphide concentration was also lower in the cheese with a higher level of peptides. Therefore, oxidation of tyrosine residues seemed to function as antioxidants both regarding secondary lipid oxidation products and protein-derived oxidation products through formation of dityrosine, being a termination reaction.

Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water-soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA-SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90-day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties.

The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat-free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels.

Ninety-five isolated strains of Lactic acid bacteria (LAB) were identified from Lighvan cheese. The LAB evolution showed the dominance of lactococci and lactobacilli in the first stage and substitution of these genera by enterococci at the end of ripening. The most predominant strains were Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and E. faecalis (14.28%), respectively. Eleven and 51 different carbohydrate fermentation profiles were observed according to API 20 STREP and API 50 CH, respectively. API 20 STREP dendogram showed identical fermentation profiles of some E. faecalis and E. faecium strains, indicating that these strains might be well adapted to the whole cheese manufacture.

Enterococcus faecalis KP, a bacteriocin-producing strain, was identified using 16S rRNA gene sequence homology (99%). Enterocin KP from E. faecalis KP was sensitive to papain and ß-mercaptoethanol, but resistant to trypsin, pepsin, lipase, catalase, α-amylase, organic solvents, detergents, EDTA and heat treatment (90°C/30 min). It was active at a wide pH range (2.0–8.0) and produced at maximum level in de Mann Rogosa Sharpe broth at 32°C with an inoculum amount of 0.1–1.0% and an initial pH of 5.5–7.5. It was active against some Gram-positive bacteria, including Listeria monocytogenes. It showed bactericidal activity against L. monocytogenes and its molecular weight was approximately 5.8 kDa.

The concentration of calcium, magnesium, phosphorus, potassium and trace elements, bromine, copper, iron, rubidium and zinc in different brands of milk powder and infant formulas have been determined using a wavelength dispersive X-ray fluorescence spectrometer. Lithium fluoride (LiF200) and pentaerythritol (PET) crystals were used with flow proportional detector (FPC) for the measurement of intensity of characteristic X-ray lines. Calibration curves were established using a set of synthetic standards in cornstarch matrix. The validation of the method was assessed by analysing an IAEA standard reference material of milk powder, IAEA-153. The results were in good agreement with the certified values.

The effects of adding inulin at 20 g/L as a fat replacer and probiotic bacteria on the physicochemical and textural characteristics of yoghurt were studied. The ability of long-chain inulin to improve the probiotic (Lactobacillus paracasei ssp. paracasei) bacteria viability in yoghurt was investigated. The addition of inulin made the texture (firmness, cohesiveness, adhesiveness and gumminess) of skimmed yoghurt similar to that of whole yoghurt, demonstrating the role of inulin as a fat replacer. However inulin increased syneresis and did not influence the viability of probiotic bacteria in the yoghurts. The addition of probiotic bacteria in yoghurts improved syneresis and increased firmness and gumminess.

This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set-type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P < 0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses.

A Box-Behnken design was applied to optimise the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic yoghurt containing a novel exudative Zedo gum. The effect of incubation temperature, probiotic inoculation rate, storage time and Zedo gum concentration on quality indices of the yoghurt were explored. With respect to probiotics viability, probiotic inoculation rate was the most important factor followed by the storage time. Zedo gum did not show any significant effect on probiotics viability. The optimum conditions of probiotic yoghurt production were as follows: probiotic inoculation level, 12.8 g/100 kg of milk; incubation temperature, 41.6 °C; and Zedo gum concentration, 0.13%.

Kefir grains might have different ratios and/or content of microflora according to their origin. The purpose of this study was to determine microbial flora of kefir grains produced in three regional universities in Turkey using polymerase chain reaction (PCR) and consensus sequence primers. According to the results of PCR products with the specific primers, the following were identified as the natural inhabitants of the kefir grains: Lactobacillus acidophilus, Lactobacillus helveticus, Streptococcus thermophilus, Bifidobacterium bifidum and Kluyveromyces marxianus kefir. The results of this study revealed that traditional kefir produced by using kefir grains as natural starter cultures contains lactic acid bacteria especially Lactobacillus spp. One of the sources also contained B. bifidum. This is the first record on the presence of B. bifidum in kefir grains.

Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5 mg Gly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0 U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5 U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.

The aim of the study was to find a way to recover the quality of kefir grains that had been subjected to the following treatments: homogenisation, rinsing the grains with water, freeze-drying and milling, freezing in liquid nitrogen and then frozen storage, and cool storage. The grains were studied in respect of their later replication in milk, their size and their microbiota composition. The daily transfer of treated kefir grains, except freeze-dried ones, into fresh milk was effective in respect of the recovery of their growth dynamics, size and microbiota balance. The growth dynamics of grains in milk seems to be a very good indicator of their vital and technological functions.

Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best-optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple-sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%).

Dairy industries worldwide discard ghee sediment waste and clarified butter sediment waste (CBSW) in bulk every day. The aim of the present study was to explore the possibility of utilising the CBSW to prepare culture media so as to produce mosquitocidal bacteria. The bacteria achieved complete degradation of CBSW for its toxin synthesis. The bacterial growth, biomass, toxin production and larvicidal activity against mosquito vectors were comparable with those using conventional culture medium (NYSM) as a control. We obtained a cell mass yield of 9.7 g/L and larvicidal activity (LC₅₀ and LC₉₀) of 0.0036 mg/L and 0.01 mg/L against Culex quinquefasciatus using bacteria grown in CBSW. Cost-effective analysis indicated that CBSW is highly economical.