Articles de revues : « Yogurt cheese »

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Salwa, Adam A. H. « Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus ». Mljekarstvo 71, n^o 4 (8 octobre 2021) : 257–68. http://dx.doi.org/10.15567/mljekarstvo.2021.0405.

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Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus cereus by multiplex PCR were applied and revealed potential risks associated with consumption of the tested milk products (white soft, Ras, and kareish cheeses). In all analysed cheeses (white soft, Ras and kareish) a high contamination level with coagulase positive staphylococci (20.0%, 22.0% and 20.0%) and coliform bacteria (76.0, 86.0, and 88.0%) was detected. The highest percent (78.0%) of fungi was found in kareish cheese samples. Bacillus licheniformis was the most aerobic spore forming bacteria detected in kareish cheese (23.7%) and flavoured drinking yogurt (17.0%) samples. The highest prevalence (8.0%) of Bacillus cereus was recorded in the flavoured drinking yogurt and white soft cheese samples. The (nhe) was the most detected gene (100.0%) in all of the examined samples. There was a significant difference (p<0.05) between nhe and ces genes in all investigated samples except in flavoured drinking yogurt samples. Salmonella sp., Escherichia coli and Pseudomonas aeruginosa were not detected. This survey is one of the very few surveys that describe the safety and quality status of plant-origin flavoured cheeses and flavoured drinking yogurt, particularly in Egypt.

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AL-Shamary, Ali H. A. « Detection of Listeria monocytogenes in Soft-Cheese and Sweet Yogurt Produced Locally in Baghdad ». Iraqi Journal of Veterinary Medicine 33, n^o 2 (31 décembre 2009) : 78–83. http://dx.doi.org/10.30539/iraqijvm.v33i2.694.

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In order to investigate the presence of Listeria monocytogenes in soft cheese and sweet yogurt producedlocally, this study was done by random collection of samples from different areas in Baghdad province and itssurrounding from different animals (Cows and Buffalos) as 55 total samples (47 soft –cheese samples and 8sweet-yogurt samples) from October 2007 till January 2008 and processed according to standard protocols ofListeria monocytogenes .The results showed isolation of 6 isolates from 55 samples(10.9%) as 5 isolates from 47 soft – cheese samples(10.638%) and 1 isolated from 8 sweet yogurt samples (12.5%),these revealed significant differences (P≤0.05) inisolation percentages between Cows and Buffalos .Samples of raw –dairy products from local Buffaloes recordedhighest isolation percentage of Listeria monocytogenes as 73.5%(23.5% represented 4 isolates from 17 soft –cheese samples and 50% represented 1 isolate from 2 yogurt samples) highest percentage of isolation of Listeriamonocytogenes from soft cheese samples occurred in January (2008) as 18.2% (2 isolates from 11samples)especially from Buffalos in Al-Taji region as 33.4% (1 isolate from 3 samples ) while ,highest isolationpercentage of Listeria monocytogenes from yogurt occurred in December (2007)as 50%,1 isolate from 2 samplesespecially from Buffaloes at Al-Fadhyllea region.We concluded from this study by contamination of soft –cheese and sweet-yoghurt samples produced locallyin Baghdad by Listeria monocytogenes .

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HUDSON, L. M., J. CHEN, A. R. HILL et M. W. GRIFFITHS. « Bioluminescence : A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties ». Journal of Food Protection 60, n^o 8 (1 août 1997) : 891–97. http://dx.doi.org/10.4315/0362-028x-60.8.891.

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Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

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Say, Dilek, Mehmet Salih Çayır et Nuray Güzeler. « Hatay Bölgesinde Hammaddesi Yoğurt Olan Süt Ürünleri ». Turkish Journal of Agriculture - Food Science and Technology 8, n^o 4 (26 avril 2020) : 882–88. http://dx.doi.org/10.24925/turjaf.v8i4.882-888.3058.

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In Hatay region, production of dairy products whose raw material is known as yogurt is important to increase the durability of yogurt. These products are produced in small-scale enterprises and offered for sale in local markets, and in some enterprises are produced industrially. It is also made by the local people for their own consumption. Dairy products made from yogurt in and around Hatay; Concentrated (torba) Yogurt, Salted Yogurt, Duberke, Labne (labna modavara, junkie, labna mıdabale), Çökelek, Antakya Sürk (Antakya Çökelek) which have geographically indicated, Yogurt Cheese and Butter made from yogurt (yayık butter). In this study, production technology, general characteristics and studies related to the subject of dairy products made from yoghurt were given.

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Khirzin, Muhammad Habbib, Anis Usfah Prastujati, Dewiarum Sari, Salvian Setyo Prayitno et Dewi Purwati. « Identifikasi Lexicon (Bahasa Sensori) dalam Pengembangan Profil Greek Yoghurt Menggunakan Panelis Terlatih ». JAS 9, n^o 1 (1 février 2024) : 25–31. http://dx.doi.org/10.32938/ja.v9i1.6129.

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Penentuan bahasa sensori untuk produk pangan baru merupakan hal yang penting untuk mengetahui seberapa dekat sifatnya dengan produk komersial. Penelitian ini bertujuan untuk mengetahui penerapan metode (quantitative descriptive analysis) QDA terhadap identifikasi lexicon (bahasa sensori) sensori greek yoghurt yang berbahan dasar susu sapi. Pelaksanaan metode QDA dimulai dari mendeksripsikan produk, penentuan standar atribut, pelatihan panelis, pengujian atribut dan focus group discussion (FGD). Data hasil pengujian dianalisis menggunakan spider web dan principal component analysis (PCA). Hasil pengujian deskriptif antara produk greek yoghurt komersial dengan greek yoghurt uji adalah pada komersial 1 (biokul greek) memiliki atribut antara lain: rasa asin, rasa asam, rasa aftertaste sepat, aroma cheesy, aroma lactid acid, aroma cottage cheese, warna broken white, tekstur thick, dan tekstur grainy. Sampel komersial 2 (heavenly blush) memiliki atribut antara lain: rasa manis dan asam, aroma strawberry yogurt, aroma lactid acid, aroma strawberry ice cream, aroma strawberry milky, aroma strawberry candy, warna milky white, tekstur grainy, tekstur smooth, tekstur liquid. Sedangkan pada greek yoghurt uji memiliki atribut antara lain: rasa manis dan asam, aroma cheesy, aroma strawberry yogurt, aroma lactid acid, aroma milky orange, aroma strawberry milky, warna broken white, tekstur thick, tekstur grainy, dan tekstur smooth.

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Yu, Chenxu, et Sundaram Gunasekaran. « Correlation of Dynamic and Steady Flow Viscosities of Food Materials ». Applied Rheology 11, n^o 3 (1 juin 2001) : 134–40. http://dx.doi.org/10.1515/arh-2001-0008.

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AbstractEight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. Their steady shear viscosity and dynamic complex viscosity were determined by rheological measurements at two temperatures using a Bohlin-CVO rheometer. Based on experimental data, shear rate dependence of steady flow apparent viscosity and frequency dependence of dynamic viscosity was established and compared. It was determined that for condensed milk, tomato ketchup and mayonnaise, a modified Cox-Merz relation could be established. For cream cheese, a generalized Cox-Merz relation was proposed; and for yogurt, a deviation from the Cox-Merz rule was found. For Mozzarella and process cheeses a sharp drop in steady shear viscosity was noticed between 1~10 s-1 shear rate range. The Cox-Merz rule was not applicable for these cheese samples.

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Baltaci, Aysegul, et Marcia Miller-Rodeberg. « Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants ». Current Developments in Nutrition 4, Supplement_2 (29 mai 2020) : 158. http://dx.doi.org/10.1093/cdn/nzaa043_009.

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Abstract Objectives The purpose of this research is two-fold: first, we have surveyed food pantry participants to assess their knowledge and selection of probiotic-containing foods; and second, we have evaluated and compared the availability and viability of probiotic cultures in the cheese and yogurts available at a local food pantry, in a retail market, and in fresh, homemade food products. Methods This study examined the availability, awareness, and usage of probiotic-containing food by food pantry participants. The study consisted of two parts. The first part examined the awareness and usage of probiotic foods by the food pantry participants that were evaluated by a validated survey. The survey was conducted with participants from four different food pantries in Wisconsin in September-October 2017. Survey data were analyzed by using the Statistical Program for Social Sciences (SPSS, version 24.0, 2016, SPSS Inc., Chicago, IL). Descriptive statistics, t-tests, and Pearson Chi-Squared analyses were used to examine the awareness and usage of probiotics by the participants. The second part analyzed the viability of probiotic bacteria in various kinds of yogurt and cheese available in a local food pantry as well as store-bought, high-quality cheese and yogurt, and homemade yogurt in the laboratory. Lactobacillus app. in the cheese and yogurt samples were isolated by MRS agar. The special formula was used to calculate the number of Lactobacillus app. in the samples. Results The results show 82.9% of survey participants (n = 205) reported that they heard the word probiotics, but only 44% of those are knowledgeable on probiotics. Importantly, knowledge of probiotics correlates to increased consumption of yogurt but not pickles and cheese. Lactobacillus viability did not vary significantly between expensive and cheap yogurt brands but was absent in processed yogurt and cheese. Conclusions Probiotics could be found in the food pantries but only in a limited quantity and frequency. Thus, nutrition education and interventions are needed to educate the food pantry directors on the importance of probiotic foods, especially dairy products. Also, there is a need to educate food pantry participants about probiotics. Funding Sources Student Research Grant; Research Services, University of Wisconsin-Stout.

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Zamani Mazdeh, Fatemeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini et Mannan Hajimahmoodi. « Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis ». International Journal of Analytical Chemistry 2017 (2017) : 1–8. http://dx.doi.org/10.1155/2017/3084359.

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Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH=5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.

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Ritonga, Utan Sahiro, Hadi Yusuf Faturochman et Sutadi Triputra. « Upaya Pengembangan Produk Unggulan Desa melalui Pelatihan Pengolahan Susu di Desa Ciporeat ». PengabdianMu : Jurnal Ilmiah Pengabdian kepada Masyarakat 8, n^o 2 (31 mars 2023) : 167–74. http://dx.doi.org/10.33084/pengabdianmu.v8i2.4189.

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Mozzarella cheese and yogurt are dairy products that are popular in the community. However, not many people know how to make these products, so training is needed to improve community skills in making mozzarella cheese and yogurt for business opportunities for the community. The training was conducted on PKK member in Ciporeat Village, Cilengkrang District, Bandung Region. The method of implementing the activity includes pre-test, presenting material, practice of making mozzarella and yogurt and posttest. Participants were very enthusiastic in participating in the training activities and gave positive responses to these activities. The activity can increase the knowledge and skills of the community in training milk into mozzarella cheese and yogurt. At the time of the pre-test, people's knowledge of products, tools and materials and how to process mozzarella cheese and yogurt products was very low, after training there was an increase in knowledge of products, tools and materials, as well as how to process mozzarella cheese and yogurt products to reach 100%.

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Samelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas et Athanasia Kakouri. « Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product ». Fermentation 7, n^o 2 (29 avril 2021) : 67. http://dx.doi.org/10.3390/fermentation7020067.

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This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.

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Demir Özer, Ezgi, Mustafa Kadir Esen, Melih İçigen et Cem Okan Özer. « Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi ». Turkish Journal of Agriculture - Food Science and Technology 9, n^o 3 (27 mars 2021) : 493–97. http://dx.doi.org/10.24925/turjaf.v9i3.493-497.3872.

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The interest in traditional foods, which have an important place in Turkey, is increasing day by day. Traditional products are also important gastronomy elements in the Cappadocia region, which is the center of attention by tourists. Production and promotion of local dairy products are also important in this regard. Among these dairy products, Kalaba yogurt which is known as different names according to the region is produced in Kalaba town, Avanos district of Nevşehir in the Cappadocia region. It is thought that the product will increase the value of the product in terms of gastronomy by researching the characteristics of the yoghurt, which has remained specific to the region, and adapting to the recipes. Tiramisu, one of the best-known desserts of Italian cuisine, is a dessert type prepared with mascarpone cheese in its original recipe and labne cheese in alternative recipes. In this study, it was aimed to investigate the possibilities of using Kalaba yogurt as a substitute in the recipe of Tiramisu dessert accepted in the world cuisine and to determine the product qualities. For this reason, the chemical properties and the total calorie values of tiramisu desserts made with mascarpone cheese, labne cheese and Kalaba yogurt were investigated in the study. As a result of the research, the use of different dairy products, except the ash and carbohydrate values, was found statistically significant in the composition of the samples. The use of mascarpone cheese and Kalaba yogurt was found to be not important in the total calorie values of the samples. In the research, the statistical significance level was determined in the recipe of tiramisu dessert accepted in the world cuisine and the applicability was discussed.

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Iha, Maria Helena, Cynara Baltazar Barbosa, Rosa Maria Duarte Favaro et Mary W. Trucksess. « Chromatographic Method for the Determination of Aflatoxin M1 in Cheese, Yogurt, and Dairy Beverages ». Journal of AOAC INTERNATIONAL 94, n^o 5 (1 septembre 2011) : 1513–18. http://dx.doi.org/10.1093/jaoac/94.5.1513.

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Abstract The aim of this work was to develop and validate a method to determine aflatoxin M1 (AFM1) in cheese, yogurt, and dairy beverages. The method consisted of aqueous methanol extraction, immunoaffinity column purification and isolation, RPLC separation, and fluorescence detection. The four types of cheese samples were classified according to moisture and fat content. The mean recoveries were 71% for cheese at spiked levels from 100 to 517 ng/kg, and 76% for yogurt and dairy beverages spiked at levels from 66 to 260 ng/kg. The mean RSDs were 5.9% for cheese, and 10% for yogurt and dairy beverages. The LOD was 3 ng/kg and the LOQ was 10 ng/kg for all test commodities. To test the applicability of the developed method, a small survey of the presence of AFM1 in cheese, yogurt, and dairy beverages purchased in Ribeirão Preto-SP, Brazil, was conducted. AFM1 was detected (>3 ng/kg) in all samples. Twenty cheese samples (83%) were contaminated with AFM1 in the range of 13–304 ng/kg. In yogurt and dairy beverages, the contamination was lower (13–22 ng/kg) in five samples (42%). The results indicated that the method is adequate for the determination of AFM1 in these four types of cheese, as well as in yogurt and dairy beverages.

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Guiné, Raquel P. F., Sofia G. Florença, Solange Carpes et Ofélia Anjos. « Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products : Preliminary Study in Portugal and Brazil ». Foods 9, n^o 12 (30 novembre 2020) : 1775. http://dx.doi.org/10.3390/foods9121775.

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Sociodemographic characteristics, including regional variations, have been associated with different food consumption patterns. Behavioral factors and lifestyle variables may also contribute to different food dietary trends. In this way, the present study intended to investigate the consumption habits of the most relevant types of dairy products around the world and relate them to sociodemographic factors, for example, age, sex, education and country as well as with some anthropometric and behavioral aspects, for example, body mass index, satisfaction with body weight and exercise or sedentary lifestyles. One other objective of the study was to categorize the lifestyles of the participants, according to measured variables linked with hours of inactivity or exercise, in order to use these as possible differentiating variables for the consumption of dairy products. The study involved a questionnaire survey undertaken on a non-probabilistic convenience sample of participants from Portugal (PT) and Brazil (BR), and participation was voluntary and anonymous. The data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results showed that semi skimmed milk is never consumed by about half of the participants (47.4% for PT and 46.7 for BR), and those numbers increase for skimmed (64.8% for PT and 50.9% for BR), chocolate flavored milk (82.6% for PT and 65.6% for BR) and enriched milks (94.8% for PT and 85.3% for BR). Cheeses are also consumed in the two countries by small numbers of people. The number of participants consuming imported cheeses in both countries was particularly low (only 4.0% consume these more than once a week in both countries), suggesting national products may be preferred. It was further observed that those who consume cheese do it seldom (once a week) or sometimes (2–3 times per week). Butter is also consumed by only about half of the adult population (43.8% for PT and 49.5% for BR), but the percentage of those who never consume butter increases for skimmed butter (66.0% for PT and 82.6% for BR) and unsalted butter (70.2% for PT and 69.1% for BR). The consumption of yogurts also follows similar low consumption patterns. The most frequently consumed yogurt types in Portugal are liquid (30.5% consume regularly) and natural yogurts (34.8% consume regularly), while in Brazil the most frequent are creamy fruit pulp yogurt (14.4% consume regularly), liquid (13.7% consume regularly) and Greek type yogurt (10.2% consume regularly). A factor analysis and a cluster analysis established groups according to lifestyles, as follows: 1—Screeners, 2—Exercisers, 3—Travelers and 4—Others. These lifestyles were found to be influential in the consumption of dairy products for all classes of dairy tested: milk, cheese, yogurt and butter. For example, the screeners were found to consume more milk, more butter, more cheese and more yogurt. Additionally, other influential factors were age, sex, education, BMI and satisfaction with body weight. Nevertheless, country was not a meaningfully discriminant variable in relation to the other variables included in the classification analysis. The results concluded that, despite some small differences in the patterns of consumption of dairy products in both countries, the levels of consumption of dairy products are extremely low, for all classes studied (milk, cheese, yogurt or butter). Additionally, it was concluded that some factors are influential on the level of consumption of dairy products, and therefore decision makers can plan their interventions according to the characteristics of the targeted segments of the population, according to lifestyle, age, sex, education, BMI and satisfaction with body weight.

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Walaa Yas Lahmood et Dhuha Mahdi Jabir. « Detection about fungal contamination in products milk in local and manufacturing yogurt and cheese in Al-Diwaniya city ». International Journal of Research in Pharmaceutical Sciences 11, n^o 4 (21 décembre 2020) : 8042–46. http://dx.doi.org/10.26452/ijrps.v11i4.4758.

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This study included random examination of milk products such as yogurt and cheese in both types the local and manufacturing milk product, to detect the fungal contamination in these products. Yogurt was a well source of essential nutrients such as protein, essential minerals (Ca, P, Mg, Zn, K) and vitamins such as B1, B9, B2 B12, B3. Yogurt increase the body product of cytokine, activity of phagocytic cell, antibodies, T- cell and natural killer cell, also it induced immune system against other diseases such as cancer, gastrointestinal and allergic syndrome. Caseins are the main protein in cheese; which exist in the form of aggregates after combination with colloidal calcium phosphate common knowledge as micelles of casein. Caseins in cheese are nutritionally rich due to the high supply of essential amino acids, phosphate and calcium. Samples taken from market of al-Diwaniya city about ten samples for each type, these samples cultured on SDA by use dilution method and after incubated found several types of fungi were appeared, such as Candida albicans the general average for it cell in 1 ml about 2.7×10^2(cell/ml) in samples of local yogurt, 7.6×10 (cell/ml) in samples of manufacturing yogurt, in cheese; about 1.8×10(cell/ml) in samples of local cheese and 1.3×10 in manufacturing cheese. The fungi also appeared in samples such as Penicillium notatum, Aspergillus flavus, Fusarium oxysporium, Trichoderma harzianum, the higher frequency rate was recorded in samples of local yogurt about 13.7%, 25.4%, 19.6%, 11.3% respectively.

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Sumarmono, J. « Current goat milk production, characteristics, and utilization in Indonesia ». IOP Conference Series : Earth and Environmental Science 1041, n^o 1 (1 juin 2022) : 012082. http://dx.doi.org/10.1088/1755-1315/1041/1/012082.

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Abstract In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. In these countries, goat milk is the second most produced and consumed milk after cow milk. In Indonesia, dairy goats’ development is promising, but the farming of dairy goats and marketing milk products is still scattered and unstructured. The milk is produced from varieties of goat breeds, including Peranakan Etawa, Saanen, Nubian, and their crosses. Goat milk has unique and distinct characteristics and is an excellent source of nutrients for humans. Compared to cow milk, it has smaller fat globules, more homogenous, shorter rennet coagulation time, and softer curd. Goat milk utilization includes fluid milk for direct consumption; frozen fresh milk; dried or powdered milk; fermented milk products such as yogurt, kefir, including its derivatives such as cosmetics, concentrated yogurt, yogurt cheese, ice cream, shakes; cheeses such as fresh cottage-type cheese, acid-coagulated cheese and mozzarella; and also, other traditional products such as sweets & candies and caramels. The development of dairy goats and goat milk consumption is driven by several factors, including the low cost for start-up and production, consumers’ demand, alleged health properties of goat milk, and varieties of products.

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BELESSI, CHARALAMBIA-IRINI A., SERAPHIM PAPANIKOLAOU, ELEFTHERIOS H. DROSINOS et PANAGIOTIS N. SKANDAMIS. « Survival and Acid Resistance of Listeria innocua in Feta Cheese and Yogurt, in the Presence or Absence of Fungi ». Journal of Food Protection 71, n^o 4 (1 avril 2008) : 742–49. http://dx.doi.org/10.4315/0362-028x-71.4.742.

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The objective of the study was to assess the survival of Listeria innocua, alone or coinoculated with fungal isolates, during storage of Feta cheese (pH 4.43 to 4.56) and yogurt (pH 4.01 to 4.27) at 3 to 15°C. The acid resistance of the bacterium during subsequent exposure to pH 2.5 for 3 h was also evaluated in samples stored at 3 and 10°C. In Feta cheese, L. innocua survived better than it did in yogurt at all temperatures. At 5, 10, and 15°C, the pH of cheese increased due to fungal growth, and this enhanced the survival of L. innocua more than during storage at 3°C. Moreover, during storage of Feta cheese, L. innocua was capable of surviving the subsequent exposure for 3 h in broth of pH 2.5, in contrast to cultures not inoculated in the product (control cultures; 24 h at 30°C in broth). In yogurt, L. innocua reduced more than 5 log within 15 days of storage at 5, 10, and 15°C, whereas extended survival was observed at 3°C until day 22, with total reduction of approximately 4.5 log. In contrast to what was observed in Feta cheese, surviving populations of L. innocua in yogurt were eliminated after subsequent exposure for 3 h to pH 2.5. The findings indicate that growth of fungi on the surface of Feta cheese and yogurt may compromise the safety of these products by enhancing survival of the bacterium. Particularly, when fungi increase the pH of Feta cheese, L. innocua demonstrates better survival and prolonged storage may raise concerns for the development of acid-resistant Listeria populations.

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Graça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo et Isabel Sousa. « Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition ». Foods 9, n^o 10 (4 octobre 2020) : 1410. http://dx.doi.org/10.3390/foods9101410.

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The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

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Millar, Courtney L., Douglas P. Kiel, Marian T. Hannan et Shivani Sahni. « Dairy Food Intake Is Not Associated with Measures of Bone Microarchitecture in Men and Women : The Framingham Osteoporosis Study ». Nutrients 13, n^o 11 (4 novembre 2021) : 3940. http://dx.doi.org/10.3390/nu13113940.

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Previous studies reported that dairy foods are associated with higher areal bone mineral density (BMD) in older adults. However, data on bone strength and bone microarchitecture are lacking. We determined the association of dairy food intake (milk, yogurt, cheese, milk + yogurt, and milk + yogurt + cheese, servings/week) with high resolution peripheral quantitative computed tomography (HR-pQCT) measures of bone (failure load, cortical BMD, cortical thickness, trabecular BMD, and trabecular number). This cross-sectional study included participants with diet from a food frequency questionnaire (in 2005–2008 and/or 1998–2001) and measurements of cortical and trabecular BMD and microarchitecture at the distal tibia and radius (from HR-pQCT in 2012–2015). Sex-specific multivariable linear regression estimated the association of dairy food intake (energy adjusted) with each bone measure adjusting for covariates. Mean age was 64 (SD 8) years and total milk + yogurt + cheese intake was 10.0 (SD 6.6) and 10.6 (6.4) servings/week in men and women, respectively. No significant associations were observed for any of the dairy foods and bone microarchitecture measures except for cheese intake, which was inversely associated with cortical BMD at the radius (p = 0.001) and tibia (p = 0.002) in women alone. In this cohort of primarily healthy older men and women, dairy intake was not associated with bone microarchitecture. The findings related to cheese intake and bone microarchitecture in women warrant further investigation.

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Dougkas, Anestis, Anne M. Minihane, D. Ian Givens, Christopher K. Reynolds et Parveen Yaqoob. « Differential effects of dairy snacks on appetite, but not overall energy intake ». British Journal of Nutrition 108, n^o 12 (2 mars 2012) : 2274–85. http://dx.doi.org/10.1017/s0007114512000323.

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Dietary regulation of appetite may contribute to the prevention and management of excess body weight. The present study examined the effect of consumption of individual dairy products as snacks on appetite and subsequent ad libitum lunch energy intake. In a randomised cross-over trial, forty overweight men (age 32 (sd 9) years; BMI 27 (sd 2) kg/m2) attended four sessions 1 week apart and received three isoenergetic (841 kJ) and isovolumetric (410 ml) servings of dairy snacks or water (control) 120 min after breakfast. Appetite profile was determined throughout the morning and ad libitum energy intake was assessed 90 min after the intake of snacks. Concentrations of amino acids, glucose, insulin, ghrelin and peptide tyrosine tyrosine were measured at baseline (0 min) and 80 min after the intake of snacks. Although the results showed that yogurt had the greatest suppressive effect on appetite, this could be confounded by the poor sensory ratings of yogurt. Hunger rating was 8, 10 and 24 % (P < 0·001) lower after the intake of yogurt than cheese, milk and water, respectively. Energy intake was 11, 9 and 12 % (P < 0·02) lower after the intake of yogurt, cheese and milk, respectively, compared with water (4312 (se 226) kJ). Although there was no difference in the postprandial responses of hormones, alanine and isoleucine concentrations were higher after the intake of yogurt than cheese and milk (P < 0·05). In conclusion, all dairy snacks reduced appetite and lunch intake compared with water. Yogurt had the greatest effect on suppressing subjective appetite ratings, but did not affect subsequent food intake compared with milk or cheese.

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Fadhlurrohman, Irfan, et Jodi Susanto. « Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea : A Review ». JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, n^o 1 (8 avril 2024) : 101–14. http://dx.doi.org/10.33061/jitipari.v9i1.10221.

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Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value of the product. Fortification of green tea, oolong tea, white tea, and black tea as much as 0.5 – 4% has been proven to increase the total phenolic content, antioxidant activity, antimicrobial and LAB growth as well as produce better color, texture, and sensory properties of yogurt. Green tea and black tea fortification of 1 – 4% is also believed to produce kefir with better antimicrobial and antioxidant activity and has a lower calorific value than products without tea fortification. Cheese with green tea or orthodox black tea fortification of 0.1 – 2% or 2 g/kg has been proven to be able to enrich polyphenolic compounds up to 2 times, and the antiradical activity of the cheese is up to 44%, and the antioxidant activity of the cheese is 14% higher than the control. Based on the research that has been carried out, it is believed that the fortification of various types of tea in yogurt, kefir, and cheese products can be an innovation in the development of functional food which can have a better impact on body health.

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Sclyar, T. V., O. O. Pospielova, N. V. Cherevach, O. A. Dregval et N. V. Kuragina. « Features of Microflora of Food Products of Animal Origin Realized in Dnipro ». Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 6, n^o 3 (26 juin 2021) : 353–59. http://dx.doi.org/10.26693/jmbs06.03.353.

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Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

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Estikomah, Solikah Ana, Suranto Suranto, Ari Susilowati et Mohammad Masykuri. « Antimicrobial Activity of Natural Solid Soap with a Combination of Liquid Cheese Waste, Turmeric (Curcuma longa), and Dragon Fruit (Hylocereus polyrhizus) Peel ». Molekul 18, n^o 3 (20 novembre 2023) : 434. http://dx.doi.org/10.20884/1.jm.2023.18.3.8039.

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Yoghurt whey is a product from fermented cheese liquid waste. Yoghurt cheese liquid waste has been known to contain lactoferrin. Lactoferrin functions as an antimicrobial. yoghurt made from whey has not been widely utilized as a solid soap ingredient. This research focuses on producing solid natural soap made of yoghurt whey with added natural dye turmeric and dragon fruit peel, soap quality testing, and analysis of the soap's antibacterial activity toward Staphylococcus aureus. The solid soap was processed through the saponification reaction between palm oil, coconut oil, zaitun oil, and canola oil with sodium hydroxide. Variations of yogurt whey used in this study yoghurt 25%,75%,100% whey) was added natural dye (turmeric and dragon fruit peel). The quality test was done by determining free alkali, water content, pH, and foam height. Antibacterial activity test using the well diffusion method. The result shows that the quality test yoghurt soap meets with INS (Indonesia National Standard) 2016, for all the criteria. Performs inhibition against bacteria Staphylococcus aureus. Yoghurt whey is potently used as an antibacterial agent in the manufacture of natural solid soap.

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Laila, Amar, Gerarda Darlington, Alison M. Duncan, Jess Haines, David W. L. Ma, Michael Von Massow, Angela Wallace, Genevieve Newton et Andrea C. Buchholz. « Dairy and Plant-Based Dairy Alternatives Purchasing Habits of Guelph-Based Families with Preschool-Aged Children ». Canadian Journal of Dietetic Practice and Research 81, n^o 4 (1 décembre 2020) : 215–17. http://dx.doi.org/10.3148/cjdpr-2020-018.

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Purpose: To investigate dairy and plant-based dairy alternatives (DPBDA) purchasing habits, including comparisons among locations of purchase and among subtypes of DPBDA, of families with preschool-aged children. Methods: Expenditures on food and DPBDA were calculated using grocery and food receipts collected for 3 weeks from 51 households in and around Guelph, Ontario, Canada. DPBDA were coded by subtypes (alternatives, cheese/yogurt, cow’s milk, cream, and ice cream/other) and by locations of purchase, which were coded as big-box, discount, high-end, local/other, and midrange stores. Logistic regression using generalized estimating equations was used to investigate odds of purchasing DPBDA by location of purchase. All models included family income and number of children as potential confounders. Results: Ninety-eight percent of families purchased cheese/yogurt, 92% purchased cow’s milk, and 35% of families purchased plant-based dairy alternatives. Families were more likely to purchase DPBDA from big-box stores than discount, midrange, or local/other stores (P < 0.01) and were more likely to purchase cheese/yogurt than dairy alternatives, cream, or ice cream/other subtypes (P < 0.01). Odds of purchasing were not different between cheese/yogurt and cow’s milk. Conclusion: Families’ DPBDA purchasing habits differ by purchase location and subtype. Further research is warranted to understand the factors affecting these purchasing habits.

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Baig, Mirza I., et Velore Prasad. « Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt ». Journal of Dairy Research 63, n^o 3 (août 1996) : 467–73. http://dx.doi.org/10.1017/s0022029900031976.

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SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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Vargas M., Jorge, Tarsila Tuesta Ch., Gilberto García G., Jonnatan Bañon A. et Andres Chávez. « Diseño y desarrollo de productos lácteos enriquecidos con grasas poliinsaturadas ». Revista Cientifica TECNIA 27, n^o 2 (4 avril 2018) : 19. http://dx.doi.org/10.21754/tecnia.v27i2.170.

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El objetivo de la presente investigación es diseñar y desarrollar queso fresco y yogurt enriquecidos con ácidos grasos poliinsaturados. Se utiliza como materia prima leche fresca y como aditivo fuente de ácidos grasos poliinsaturados al aceite de soya. El contenido de ácidos grasos poliinsaturados, que contiene el queso fresco elaborado con leche descremada y enriquecida con 2 a 4 % de aceite de soya se elevó de 5,01% a 54,83%; el contenido de ácidos grasos poliinsaturados del yogurt natural elaborado con leche descremada y enriquecida con 1 a 3 % de aceite de soya se elevó de 4,28% a 54,98%. Se concluye que es factible la producción de productos lácteos enriquecidos con ácidos grasos poliinsaturados y se recomienda su fabricación. Palabras clave.- Productos lácteos, Queso Fresco, Yogurt Natural, Aceite de Soya, Ácidos Grasos Poliinsaturados. ABSTRACT The goal of this work has been to design and develop products such as fresh cheese and yogurt, enriched with polyunsaturated fatty acids. Fresh milk was used as raw material and soybean oil as source of polyunsaturated fatty acids. The content of polyunsaturated fatty acids in fresh cheese made from skim milk enriched with 2 to 4% soybean oil, increased from 5.01% to 54.83%. Similarly, the content of polyunsaturated fatty acids in natural yogurt made from skim milk enriched with 1 to 3% soybean oil, increased from 4.28% to 54.98%. We conclude that is feasible to produce dairy products enriched with polyunsaturated fatty acids and their manufacture is recommended. Keywords.- dairy products, fresh cheese, natural yogurt, soybean oil, polyunsaturated fatty acids.

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Law, Marron, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy et G. Harvey Anderson. « The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults ». Applied Physiology, Nutrition, and Metabolism 42, n^o 11 (novembre 2017) : 1210–16. http://dx.doi.org/10.1139/apnm-2017-0210.

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The objective was to compare the effect of liquid, semi-solid, and solid dairy products and a nondairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI), and post-prandial glycemia (PPG) in healthy older adults. Thirty healthy men and women (14 males and 16 females; age: 64.6 ± 2.4 y; BMI: 25.6 ± 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt, and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose, and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (postmeal). Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (p < 0.0001), but no differences among any treatments were observed postmeal. Treatments led to similar insulin concentrations. Post-treatment appetite was lower than after the water control for all treatments but suppressed more by cheese and yogurt compared with milk (p < 0.0001). There were no differences in FI among treatments. Cheese and yogurt increase satiety and lower PPG more than milk or a soy beverage when consumed with carbohydrate.

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Mozaffarian, Dariush. « Dairy Foods, Obesity, and Metabolic Health : The Role of the Food Matrix Compared with Single Nutrients ». Advances in Nutrition 10, n^o 5 (1 septembre 2019) : 917S—923S. http://dx.doi.org/10.1093/advances/nmz053.

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ABSTRACT In the 20th century, scientific and geopolitical events led to the concept of food as a delivery system for calories and specific isolated nutrients. As a result, conventional dietary guidelines have focused on individual nutrients to maintain health and prevent disease. For dairy foods, this has led to general dietary recommendations to consume 2–3 daily servings of reduced-fat dairy foods, without regard to type (e.g., yogurt, cheese, milk), largely based on theorized benefits of isolated nutrients for bone health (e.g., calcium, vitamin D) and theorized harms of isolated nutrients for cardiovascular diseases (CVDs) and obesity (e.g., total fat, saturated fat, total calories). However, advances in nutrition science have demonstrated that foods represent complex matrices of nutrients, minerals, bioactives, food structures, and other factors (e.g., phoshopholipids, prebiotics, probiotics) with correspondingly complex effects on health and disease. The present evidence suggests that whole-fat dairy foods do not cause weight gain, that overall dairy consumption increases lean body mass and reduces body fat, that yogurt consumption and probiotics reduce weight gain, that fermented dairy consumption including cheese is linked to lower CVD risk, and that yogurt, cheese, and even dairy fat may protect against type 2 diabetes. Based on the current science, dairy consumption is part of a healthy diet, without strong evidence to favor reduced-fat products; while intakes of probiotic-containing unsweetened and fermented dairy products such as yogurt and cheese appear especially beneficial.

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Iglesia, Iris, Timm Intemann, Pilar De Miguel-Etayo, Valeria Pala, Antje Hebestreit, Maike Wolters, Paola Russo et al. « Dairy Consumption at Snack Meal Occasions and the Overall Quality of Diet during Childhood. Prospective and Cross-Sectional Analyses from the IDEFICS/I.Family Cohort ». Nutrients 12, n^o 3 (28 février 2020) : 642. http://dx.doi.org/10.3390/nu12030642.

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There is scarce information on the influence of dairy consumption between main meals on the overall diet quality through childhood, constituting the main aim of this research. From the Identification and prevention of Dietary- and lifestyle induced health EFfects In Children and infantS (IDEFICS) study, and based on the data availability in each period due to drop outs, 8807 children aged 2 to 9.9 years from eight European countries at baseline (T0: 2007–2008); 5085 children after two years (T1); and 1991 after four years (T3), were included in these analyses. Dietary intake and the Diet Quality Index (DQI) were assessed by two 24 hours dietary recalls (24-HDR) and food frequency questionnaire. Consumption of milk and yogurt (p = 0.04) and cheese (p < 0.001) at snack meal occasions was associated with higher DQI scores in T0; milk and yogurt (p < 0.001), and cheese (p < 0.001) in T1; and cheese (p = 0.05) in T3. Consumers of milk (p = 0.02), yogurt (p < 0.001), or cheese (p < 0.001) throughout T0 and T1 at all snack moments had significantly higher scores of DQI compared to non-consumers. This was also observed with the consumption of cheese between T1 and T3 (p = 0.03). Consumption of dairy products at snack moments through childhood is associated with a better overall diet quality, being a good strategy to improve it in this period.

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Boukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron et Massimo Castellari. « Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020 : A Nutritional Challenge ? » Foods 10, n^o 11 (12 novembre 2021) : 2782. http://dx.doi.org/10.3390/foods10112782.

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Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.

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Laursen, Anne Sofie D., Ivonne Sluijs, Jolanda M. A. Boer, W. M. Monique Verschuren, Yvonne T. van der Schouw et Marianne U. Jakobsen. « Substitutions between dairy products and risk of stroke : results from the European Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) cohort ». British Journal of Nutrition 121, n^o 12 (19 juin 2019) : 1398–404. http://dx.doi.org/10.1017/s0007114519000564.

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AbstractThe association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36 886 Dutch men and women. Information about dairy product intake was collected through a FFQ. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yogurt, whole-fat yogurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15·2 years we identified 884 stroke cases (503 ischaemic and 244 haemorrhagic). Median intake of total dairy products was four servings/d. Low-fat yogurt substituted for whole-fat yogurt was associated with a higher rate of ischaemic stroke (hazard ratio (HR) = 2·58 (95 % CI 1·11, 5·97)/serving per d). Whole-fat yogurt as a substitution for any other subgroup was associated with a lower rate of ischaemic stroke (HR between 0·33 and 0·36/serving per d). We did not observe any associations for haemorrhagic stroke. In conclusion, whole-fat yogurt as a substitution for low-fat yogurt, cheese, butter, buttermilk or milk, regardless of fat content, was associated with a lower rate of ischaemic stroke.

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Choi, Sung Eun, et Jeff Garza. « Consumer Likings of Different Miracle Fruit Products on Different Sour Foods ». Foods 10, n^o 2 (12 février 2021) : 406. http://dx.doi.org/10.3390/foods10020406.

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Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods. In total, 200 healthy adults (women 55%, 18–65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and aftertaste were evaluated by using a nine-point scale. The “meeting expectations” was evaluated only in the post-tests. After miracle fruit administration, all the liking scores in yogurt, goat cheese, and apple increased; in contrast, lemonade and pickle liking scores decreased, except lemonade’s texture with the P product. The Tukey post hoc test showed that the pre-to-post increments for overall, flavor, and texture likings in yogurt and in overall and flavor likings in apple using M product were significantly higher than using other products (p < 0.05). This study suggests that miracle fruit application can be an effective method for im-proving consumer likings for yogurt, goat cheese, and apple.

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Rossi, Chiara, Giampiero Grossi, Nicola Lacetera et Andrea Vitali. « Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain ». Dairy 5, n^o 1 (5 mars 2024) : 201–16. http://dx.doi.org/10.3390/dairy5010017.

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The dairy industry’s contribution to global warming has been thoroughly examined. However, it is important to raise public awareness of emission hotspots and the possibility of mitigation in dairy supply chains. This study assessed the Carbon Footprint (CF) of five dairy products through a cradle-to-grave Life Cycle Assessment approach and evaluated the carbon sink potential of some practices. The functional units were 1 kg of fresh raw milk, yogurt, fresh cheese, mozzarella cheese, and aged cheese. The data collected were related to an extensive dairy farm, a cheese-factory, two markets, a delivery service, and a court of consumers. The CFs were 4.39, 5.10, 9.82, 8.40, and 15.34 kg CO2 eq. for fresh raw milk, yogurt, mozzarella cheese, fresh cheese, and aged cheese, respectively. The hotspots of the dairy supply chain considered herein refer to farm activities and energy consumption, whereas conservative agriculture practices and rotational grazing sequestered 1.60 ± 0.80 kg CO2 eq. per kg of dairy product consumed. The CF was reduced by 0.14 kg CO2 eq. for 1 kg of dairy product delivered at home compared to direct purchasing at a market. The carbon sink capacity of dairy farms appeared as a primary mean for mitigating climate change in the dairy supply chain.

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Cifelli, Christopher, Julie Hess et Victor III Fulgoni. « Contribution of Dairy Foods to Energy and Nutrient Intakes in Children and Adults : Analysis of Nhanes 2015–2018 ». Current Developments in Nutrition 5, Supplement_2 (juin 2021) : 1021. http://dx.doi.org/10.1093/cdn/nzab053_014.

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Abstract Objectives Dairy foods are foundational foods in healthy eating patterns. Consumption of dairy foods helps both children and adults meet the recommendations of a variety of essential nutrients. Accordingly, the objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in children and adults. Methods Twenty-four-hour dietary recall data from children age 2–18 (n = 5038) and adults age 19–99 (n = 9813) participating in the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018 were analyzed. Intakes (both absolute amounts and as a percentage of total intake) of energy and nutrients were determined for all food groups using the USDA food category system. Data were generated on an as consumed basis and on a disaggregated basis; the latter approach reallocated energy and nutrients from milk and cheese found in other foods (e.g., pizza) back to the respective dairy food group. Total dairy was defined as milk, cheese, and yogurt in this analysis. Results On a disaggregated basis, total dairy provided 14.2% and 9.7% of total kcal/d in children and adults, respectively. At current consumption levels, milk, cheese, and yogurt contributed 61.6% of calcium, 65.8% of vitamin D, 22.8% of potassium, 23.7% of protein, 38.5% of vitamin A, 38.3% of vitamin B12, 31.1% of riboflavin, 36.3% of phosphorus, 22.7% of zinc, and 18.1% of magnesium in children, on average. Dairy foods also contributed 19% of total fat, 31.1% of saturated fat, 13.9% of sodium, and 4.7% of added sugar to the diets of children. Similarly, in adults, milk, cheese, and yogurt contributed 49.5% of calcium, 45.9% of vitamin D, 11.6% of potassium, 15.7% of protein, 26.6% of vitamin A, 24.9% of vitamin B12, 18.6% of riboflavin, 25% of phosphorus, 15.5% of zinc, and 9.4% of magnesium to the diet, on average. Total dairy also provided 14.2% of total fat, 24.8% of saturated fat, and 10.1% of sodium in adults. Milk was the top source of calcium and vitamin D in both children and adults. Conclusions Milk, cheese, and yogurt remain significant sources of key nutrients for children and adults, including three out of the four underconsumed nutrients of public health concern (vitamin D, calcium, and potassium) as defined by the 2020 Dietary Guidelines for Americans. Funding Sources National Dairy Council.

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Habibi, A., A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini et H. Zarei. « Characteristics of Iranian Probiotic UF White Cheese ». Journal of Food Quality 2023 (6 octobre 2023) : 1–13. http://dx.doi.org/10.1155/2023/4395161.

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Cheese is able to transport live probiotics due to its dry matter, fat, and higher pH than yogurt-like products. According to health organizations’ emphasis on promoting the consumption of healthy dairy products and consumers’ desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacterium bifidum sp. IR007-113 and Enterococcus faecium sp. IBRC-M 10836 as a single or combined study was investigated. The experimental cheeses used in this study include A: UF cheese as a control sample, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium, and D: probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium strains. Viability of probiotic organisms on the basis of log cfu/g and aroma compounds including (acetaldehyde, diacetyl, acetone, and acetic acid all in micrograms per gram) was assessed during the 60-day ripening period. The results showed that the probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all experimental cheeses contained probiotic strains above 106 cfu/g. The acetaldehyde compound increased during the 60-day storage period, and diacetyl, acetoin, and acetic acid contents decreased during the 60-day storage period except for the control sample. A total of 12 free fatty acids were identified in Iranian probiotic UF white cheese, which had the highest concentration of palmitic acid among saturated fatty acids and oleic acid among unsaturated fatty acids. The sensory scores of flavor increased during the 60-day storage period. Texture sensory scores of all experimental cheeses decreased during the storage period. In terms of acceptability, all experimental cheeses showed an increasing trend. In general, the results showed that it is possible to produce UF probiotic cheese with minimal adverse effects on quality characteristics and sensory acceptability. Also, treatment D had relatively better characteristics compared to other cheese variants.

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EL-Bayoumi, Mervat M. « Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil ». European Journal of Agriculture and Food Sciences 3, n^o 4 (31 août 2021) : 96–101. http://dx.doi.org/10.24018/ejfood.2021.3.4.344.

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The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

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Yuan, Mengjie, Frank B. Hu, Yanping Li, Howard J. Cabral, Sai Krupa Das, Jude T. Deeney et Lynn L. Moore. « Dairy Food Intakes, Postpartum Weight Retention, and Risk of Obesity ». Nutrients 15, n^o 1 (27 décembre 2022) : 120. http://dx.doi.org/10.3390/nu15010120.

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Excessive postpartum weight retention puts women at risk for health problems. This study aimed to investigate the effects of dairy foods on weight retention and risk of obesity in postpartum women in the Nurses’ Health Study II. Weight was reported every 2 years. We identified the pre-pregnancy and postpartum exams that were approximately 2 years before and after the birth year. Dairy consumption was averaged during these 4 years. Linear models were used to assess postpartum weight retention. Multivariable models were used to estimate risk of obesity. Women with higher yogurt (≥2 servings/week vs. <1 serving/month) intakes had 0.61 pounds less postpartum weight retention. Consuming ≥ 5 cheese servings/week was associated with 0.63 pounds less weight retention than the lowest intake. Among sedentary women, only yogurt intake was associated with lower risk of postpartum obesity (RR: 0.84; 95% CI: 0.71–1.00), though of borderline statistical significance. Among women with less healthy diets, yogurt consumption was also associated with lower postpartum obesity risk (RR: 0.70; 95% CI: 0.57–0.85). In sum, higher yogurt and cheese intakes were associated with less postpartum weight retention and among higher risk women (sedentary or lower diet quality) greater yogurt intake was associated with lower risks of postpartum obesity.

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Mihaela Dana Pop, A. A. « Nutritional and Sensory Characterization of Some Fermented Food Products Made in the Carpathian-Danubian-Pontic Area ». Annals of "Valahia" University of Târgovişte. Agriculture 16, n^o 1 (1 avril 2024) : 22–28. http://dx.doi.org/10.2478/agr-2024-0005.

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Abstract The territory of Romania has been known as the Carpathian-Danubian-Pontic space since ancient times, being traversed from one end to the other by the Carpathian Mountains and being bordered to the south by the Danube River (Danubius) which flows into the Black Sea (Pontic area). Fermented food products manufactured in Romania belong to the many categories, such as: lactic acid dairy products or fermented dairy products (yogurt, sana, buttermilk, kefir, fermented cream, fresh cheese), pickled vegetables (cabbage, cucumbers, red pepper), non-alcoholic fermented beverages (braga, borsch, vinegar, socata), traditional fermented bread, maturated cheeses, raw dried salami and alcoholic beverages (beer, wine). In the present article we will focus on a nutritional and sensory characterization of the most famous fermented products that are manufactured almost exclusively in the Carpathian-Danubian-Pontic area, of course also due to the influence of the neighbours, this being: fermented dairy products (yoghurt, sana and buttermilk), lactic fermented pickles (pickled cabbage) and non-alcoholic fermented drinks (braga, borsh and socata).

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Aslam, Hajara, Felice N. Jacka, Wolfgang Marx, Kalliopi Karatzi, Christina Mavrogianni, Eva Karaglani, Mohammadreza Mohebbi et al. « The Associations between Dairy Product Consumption and Biomarkers of Inflammation, Adipocytokines, and Oxidative Stress in Children : A Cross-Sectional Study ». Nutrients 12, n^o 10 (6 octobre 2020) : 3055. http://dx.doi.org/10.3390/nu12103055.

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The association between dairy product consumption and biomarkers of inflammation, adipocytokines, and oxidative stress is poorly studied in children. Therefore, these associations were examined in a representative subsample of 1338 schoolchildren with a mean age of 11.5 (±0.7) years in the Healthy Growth Study. Information on dairy product consumption was collected by dietary recalls. Total dairy consumption was calculated by summing the intake of milk, yogurt, and cheese. Inflammatory markers, i.e., high-sensitivity C-reactive protein (hs-CRP), interleukin-6 (IL-6), and adipocytokines, i.e., leptin, adiponectin, and the antioxidant enzyme glutathione peroxidase (GPx) were analysed. Due to the skewed distribution hs-CRP, IL-6, and leptin were log transformed. Multivariable regression analyses adjusted for age, sex, energy intake, physical activity, parental education, Tanner stage, and fat mass were used to assess the associations between consumption of total dairy, milk, yogurt, cheese, and markers of inflammation, adipocytokines, oxidative stress, and adiponectin−leptin ratio. Our results showed that milk consumption was inversely associated with leptin (β: −0.101; 95% CI: −0.177, −0.025, p = 0.009) and positively associated with the adiponectin−leptin ratio (β: 0.116; 95% CI: 0.020, 0.211; p = 0.018), while total dairy, cheese, and yogurt consumption were not associated with inflammatory, adipocytokine, or antioxidant markers. Further prospective studies are needed to confirm these results.

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McLean, Douglas M., et Johan Schaar. « Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk ». Journal of Dairy Research 56, n^o 2 (mai 1989) : 297–301. http://dx.doi.org/10.1017/s0022029900026509.

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Milk protein genetic polymorphism has a major influence on the composition of milk, and on its processing properties, including yield of cheese (see Schaaret al.1985; McLeanet al.1984, 1987; McLean, 1987). However, there appears to be little information on the effects of milk protein genetic variants on syneresis of cheese curd. The effect of casein composition on syneresis was studied by Pearseet al.(1986), who found that syneresis was affected only by the level of β-casein. Syneresis is an essential requirement in cheese making from renneted or acidified milk, but is undesirable during the storage of products such as yogurt. Milk for yogurt manufacture is preheated to minimize syneresis and to give maximal firmness of the yogurt coagulum (Tamime & Deeth, 1980). Pearseet al.(1985) showed that the reduction of one-third in the extent of syneresis caused by heating artificial micelle milk (AMM) containing βlactoglobulin (β-lg) in natural concentrations was due to sulphydryl-mediated complex formation between β-lg and micellar κ-casein which appeared to interfere with the micelle–micelle interactions responsible for syneresis. The results presented here were part of a study which investigated the effects of κcasein and κ-lg genetic variants and concentrations on syneresis of curd formed from renneted heated AMM.

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Gheller, Brandon J. F., Athena C. Li, Mary E. Gheller, Tove Armstrong, Erik Vandenboer, Nick Bellissimo, Younes Anini et al. « The effect of dairy products and non-dairy snacks on food intake, subjective appetite and cortisol levels in children : a randomized control study ». Applied Physiology, Nutrition, and Metabolism 46, n^o 9 (septembre 2021) : 1097–104. http://dx.doi.org/10.1139/apnm-2020-0909.

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Dairy snacks are available in various physical forms and their consumption is linked to improved metabolic health. The objective of this study was to determine the effect of dairy snacks of different physical forms on short-term food intake (FI), subjective appetite, and the stress hormone, cortisol, in children. Following a repeated-measures crossover design, 40 children aged 9–14 years randomly consumed 1 of 5 isoenergetic (180 kcal) snacks per study session. These snacks included solid (potato chips, cookies, and cheese), semi-solid (Greek yogurt), and fluid (2% fat milk) snacks. FI was measured 120 min after snack consumption. Subjective appetite was measured at 0 (immediately before the snack), 15, 30, 45, 60, 90, and 120 min. Salivary cortisol (n = 18) was measured after the Greek yogurt and cookie snacks at 0, 30, 60, 90, and 120 min. FI did not differ between snacks (P = 0.15). The Greek yogurt (P < 0.0001) and cheese (P = 0.0009) snacks reduced average appetite compared with the 2% fat milk snack. Salivary cortisol levels were not affected by snack (P = 0.84). This study demonstrates that dairy snacks are as effective as other popular snacks at influencing subsequent FI. However, solid and semi-solid dairy snacks are more effective at repressing subjective appetite than a fluid dairy snack. Registered at ClinicalTrials.gov (NCT02484625). Novelty: Milk, Greek yogurt and cheese have a similar effect on short-term food intake in children as popular potato chips and cookie snacks. Solid, semi-solid and liquid snacks have a similar effect on short-term food intake in children.

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Vien, Shirley, Hrvoje Fabek, Yurie Yamagishi, Ying Ti Lee, Bohdan L. Luhovyy et G. Harvey Anderson. « Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults ». Applied Physiology, Nutrition, and Metabolism 44, n^o 12 (décembre 2019) : 1289–96. http://dx.doi.org/10.1139/apnm-2018-0887.

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Dairy proteins reduce appetite and improve postprandial glycaemic response in adults. However, there are no reports of dairy in amounts usually consumed on satiety and postprandial glycaemia in either young or older adults. In a randomized crossover design, 30 healthy young adults (age: 23.5 ± 0.5 years; body mass index (BMI): 21.8 ± 0.4 kg/m2) and 30 healthy/overweight older adults (age: 65.2 ± 0.5 years; BMI: 24.7 ± 0.6 kg/m2) consumed 1 serving (according to manufacturers’ labels) of skim milk (0.1% milk fat (MF)), whole milk (3.25% MF), plain Greek yogurt (2% MF), cheddar cheese (31% MF), and water (energy-free control) after a 12-h fast. Subjective appetite was measured every 15–30 min over 3 h. Blood glucose and insulin were measured at baseline and every 15–30 min over 2 h. All dairy treatments reduced post-treatment subjective appetite area under the curve (AUC) over 3 h by 8%–17% more than water. Greek yogurt reduced appetite 3-h AUC more than skim and whole milk by 9% and 7%, respectively (p < 0.0001). Post-treatment blood glucose 2-h AUC was 42% lower in young compared with older adults (p = 0.003). It was also 52%–78% lower after cheese compared with milks and yogurt (p < 0.0001). Post-treatment insulin AUC after cheese was only 10%–15% of that after milks and Greek yogurt (p < 0.0001). We conclude that single servings of dairy differ in effect on postprandial satiety and glycaemia and merit consideration in management of metabolic syndrome.

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Genet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen et Claus H. Bang-Berthelsen. « Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition ». Fermentation 9, n^o 7 (15 juillet 2023) : 667. http://dx.doi.org/10.3390/fermentation9070667.

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With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

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Varalakshmi, S. « Screening and detection of temperate bacteriophages in the starter cultures ». Research Journal of Biotechnology 17, n^o 6 (25 mai 2022) : 103–8. http://dx.doi.org/10.25303/1706rjbt1030108.

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Fermented dairy products are considered functional foods in many parts of the world. Fermentation failure in the dairy industry results in tremendous economic loss to the dairy industry and entrepreneurs. Therefore, this study was undertaken to investigate the prevalence of temperate bacteriophages in the cheese and yogurt cultures. Two tests were standardized and used to detect the presence of phages viz., double layer plaque assay and the spot test. Temperate phages were detected in the cheese and yogurt culture and confirmed to belong to the Siphoviridae family by morphological studies using transmission electron microscope. The study provides the scientific evidence creating awareness of the presence of temperate bacteriophages in the dairy starter cultures used in the production process of the fermented dairy products.

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Drouin-Chartier, Jean-Philippe, Yanping Li, Andres Victor Ardisson Korat, Ming Ding, Benoît Lamarche, JoAnn E. Manson, Eric B. Rimm, Walter C. Willett et Frank B. Hu. « Changes in dairy product consumption and risk of type 2 diabetes : results from 3 large prospective cohorts of US men and women ». American Journal of Clinical Nutrition 110, n^o 5 (26 août 2019) : 1201–12. http://dx.doi.org/10.1093/ajcn/nqz180.

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ABSTRACT Background Whether changes in dairy product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. Objective We evaluated the association of long-term changes in dairy product consumption with subsequent risk of T2D among US men and women. Methods We followed up 34,224 men in the Health Professionals Follow-Up Study (1986–2012), 76,531 women in the Nurses’ Health Study (1986–2012), and 81,597 women in the Nurses’ Health Study II (1991–2013). Changes in dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in dairy product consumption. Results of the 3 cohorts were pooled using an inverse variance–weighted, fixed-effect meta-analysis. Results During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. Conclusions Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.

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Mannan, Sultana Juhara, Refaya Rezwan, Md Shajidur Rahman et Kohinur Begum. « Isolation and Biochemical Characterization of Lactobacillus species from Yogurt and Cheese samples in Dhaka Metropolitan Area ». Bangladesh Pharmaceutical Journal 20, n^o 1 (5 avril 2017) : 27–33. http://dx.doi.org/10.3329/bpj.v20i1.32090.

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The purpose of this study was to explore Lactobacillus species from yogurt and cheese that can be used as potential probiotics. In this study, a total of twenty five samples, fifteen from cheese and ten from yogurt were collected from local markets, Dhaka city during May-July, 2016. Single colonies were isolated by enriching in MRS broth and subsequent streaking on MRS agar plate. Total twenty five isolated bacteria were identified as Lactobacillus species by morphological, gram staining and short biochemical tests. All isolated strains were characterized for probiotic properties including acid and salt tolerance, phenol tolerance, sugar fermentation, lactose fermentation and proteolytic activity. Acid tolerance test was performed at pH 2, 3, 4, 5, 6, 7 and 8 in MRS broth. Results showed all isolates survived in highly acidic pH, however most of the strains also survived in alkaline media (pH 8). Salt tolerance test was performed at 2%, 4% and 8% NaCl in MRS broth. All isolates survived in 2% and 4% NaCl concentrations. Phenol tolerance test was performed in MRS broth with 0.1%, 0.2%, 0.3% and 0.4% phenol concentration. All strains survived in 0.1% and 0.2% phenol concentrations. Sugars such as glucose, fructose, sucrose, xylose and lactose were used for fermentation tests. Results of fermentation test showed that most isolates fermented all sugars. All strains digested casein by producing protease enzyme in skim milk agar plate. This study indicated that Lactobacillus species from yogurt and cheese samples have potential probiotic properties. Further study is needed to find specific probiotics with specific benefit from yogurt and cheese.Bangladesh Pharmaceutical Journal 20(1): 27-33, 2017

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Alnaemi, H. S. « Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin ». Iraqi Journal of Veterinary Medicine 43, n^o 1 (4 août 2019) : 50–58. http://dx.doi.org/10.30539/iraqijvm.v43i1.471.

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Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health.

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Hajj, Elham, Rita Yaacoub, Nadine Al-Arja, Samir Scandar et Hussein Dib. « Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina ». Journal of Food Research 8, n^o 1 (24 décembre 2018) : 21. http://dx.doi.org/10.5539/jfr.v8n1p21.

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In order to develop a new Kishk-based ripened semi-hard cheese, two different wheat types, namely Bourghol and Semolina, were used. The process involved adding together cereal, goat strained yogurt, starter cultures and rennin enzyme. Physicochemical parameters and sensory attributes were assessed during 4 weeks of ripening at 10°C. The results showed an increase in titratable acidity, pH and solubility index in both types of cheese over ripening period reaching final levels of 1.95%, 3.75 and 85% respectively. Free amino acids were accumulating in Semolina cheese (17.75 mg Leu/g in final product), with a sharp increase after week 2 concurring with a marked decrease in residual lactose. A higher depletion rate of residual lactose was observed for Semolina cheese (49% in Semolina vs 40% in Bourghol) (p<0.05), reflecting better utilization of lactose by LAB. Both types of cheese showed limited oxidation rates (low peroxide and TBARS values) and balanced lipolysis, where FFA formed by the latter decreased after week 2. Texture analysis showed that Kishk-cheese made using Bourghol was always harder (p<0.05) than that of Semolina. Sensory analysis showed that cheese obtained from Bourghol tends to be more yellowish, harder with closed and crumbly body, together with a grainy texture in mouth and pronounced cereal flavor, whereas cheese obtained from Semolina tends to be sour, creamy with a sticky and cohesive texture, and rich lactic, buttery and cheesy flavors. Hedonic tests showed a significant difference (p<0.05) in preference between both types of cheese where Semolina was always preferred except for odor.

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O’Hara, Patricia. « Transforming Food with Acid : Lessons from the Dairy ». Food Science and Nutrition 8, n^o 2 (28 juillet 2022) : 1–4. http://dx.doi.org/10.24966/fsn-1076/100139.

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Yuan, Mengjie, Martha R. Singer et Lynn L. Moore. « Yogurt Consumption Is Associated with Lower Levels of Chronic Inflammation in the Framingham Offspring Study ». Nutrients 13, n^o 2 (4 février 2021) : 506. http://dx.doi.org/10.3390/nu13020506.

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Some studies suggest that dairy foods may be linked with less chronic inflammation. However, few studies have investigated the separate effects of different types of dairy on inflammation. Therefore, the current study aims to examine the separate prospective impacts of milk, yogurt and cheese on biomarkers of chronic inflammation in 1753 community-dwelling participants of the Framingham Offspring Study (FOS). Mean intakes of dairy foods were derived from two sets of three-day diet records. Six inflammatory biomarkers were assessed approximately seven years later at exam 7. Results showed that those who consumed yogurt (vs. those who did not) had statistically significantly lower levels of interleukin-6 (IL-6) (mean log-transformed levels of 1.31 and 1.26 in consumers/non-consumers, respectively, p = 0.02) and fibrin (mean log-transformed levels of 5.91 and 5.89 in consumers/non-consumers, respectively, p = 0.03). The inverse association between IL-6 and yogurt consumption was similar in participants who were of normal weight and those who were overweight. For fibrin, the effects were stronger in overweight individuals. No statistically significant associations were observed between any of these inflammation biomarkers and milk or cheese intakes. Overall, our study compared the separate impacts of three types of dairy foods on chronic inflammation and found that only yogurt intake was linked with lower levels of chronic inflammation.

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Sulejmani, E., Z. H. Musliu et S. Srbinovska. « Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese ». Biotehnologija u stocarstvu 30, n^o 4 (2014) : 579–88. http://dx.doi.org/10.2298/bah1404579s.

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The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of L?ctobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F-DVS YF-3331 Yo-Flex version: 2 PI-EU-EN (MWC?1), and (MWC?2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39?C. As ripening progressed, titratable acidity (?SH), salt and protein contents of the (MWC?2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWC?2) treatment was with highest acidity of 66.63 + 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWC?1 and MWC?2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (?1) and (?2) variant is 5.23 + 0.31 and 5.52 + 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese.

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