cheese ripening affected the toxin content. At 6°C the toxin concentration was hardly affected, but at 20°C the concentration was reduced by 16% The occurrence, distribution, and stability of stengmatocystin (STG) in after 90 days. In Ras cheese contaminated with spores of Aspergillus versi-Ras cheese were investigated. An incidence value for STG in market sam-color, toxin production started after 45 days of the ripening, reached a maxples of Ras cheese was 35% with a mean value of 22.2 pg/kg. In experi-imum after 90 days, and declined thereafter. Cow's milk favoured toxin formental Ras cheese from milk contaminated with STG, 80% of the toxin was mation in comparison with buffaloe's milk. Aged cheese (more than retained in the curd while 20% was found in the whey. The temperature for 6 months) inhibited toxin production.
Sterigmatocystin (STG) is a toxic metabolite produced by severalAspergillus species. Because of its toxic and carcinogenic properties the occurrence of STG in food is considered to represent a potential hazard to man. The present study was designed to investigate following points: 1 A survey of STG incidence in Ras cheese on local markets. Ras cheese samples were collected from Cairo, Giza and Kalubia governorates. Thirty five percent of the samples contained the toxin with a mean value of 22.23 μg /kg 2 Fate of STG contaminating milk during Ras cheese processing. Milk was artificially contaminated with 125 μg/kg and processed into Ras cheese. Eighty percent of the toxin was distributed into the curd and 20% into the whey. Cheese ripening effected toxin content and the effect was temperature dependent. At 6°C: toxin concentration was slightly affected; at 20°C the toxin was reduced by 16% after 90 days when low toxin concentration was used. 3 Formation of STG byA versicolor mold on Ras cheese. Ras cheese blocks were contaminated with spores of the mold. Toxin production started after 45 days of ripening and reached a maximum at 90 days and then declined. Cow's milk favoured toxin production over buffaloe's. Aged cheese inhibited toxin production.
This study was conducted to develop light, rich protein, sour cream with a high nutritional value. From the organoleptic results of several preliminary experiments, it was possible to select four treatments: the first of which (T 1 ) is a fermented cream with 18 % fat that complies with the minimum fat content of fermented cream according to the Egyptian Standards specification and served as a control. The other three treatments are characterized with low fat content, and with increased protein content ( ~ 5%), the three treatments differed in its fat and stabilizers content as follows: Treatment 2 (T 2 ) cream with 9 % fat + 0.5% MG218 + 0.75% of formulated stabilizer emulsifier (FSE). Treatment 3 (T 3 ) cream with 9 % fat + 0.5% MG218 only. Treatment4 (T 4 ) cream with 5 % fat + 0.5% MG218 + 0.75% of FSE. The resultant sour creams from all treatments were stored at 6 ±1˚C for 15 days. During storage period, creams were analyzed for titratable acidity, pH value, rheologically for viscosity and syneresis, microbiologically for Total bacteria, coliform and moulds & yeasts counts. Sour creams were also organoleptically assessed. The obtained results indicated that titratable acidity increased during storage in all treatments. Coliform bacteria were found in a few numbers, which were within the permissible range by the Egyptian Standards specification and were disappeared during storage. Moulds & yeasts were detected in all samples at the end of the storage period. Viscosity of samples were higher in T 2 , T 3 and T 4 compared with T 1 . Syneresis in experimental sour creams were arranged in the following descending order T 1 > T 3 > T 4 > while T 2 revealed no syneresis. Organoleptically, sour creams acceptability were arranged in the following descending order T 2 > T 3 > T 1 > T 4 . From the foregoing results, it could be concluded that Light sour creams with high nutritional and organoleptic properties manufactured from 9% fat and 5% protein with added stabilizers (T 2 &T 3 ) are applicable and highly recommended. * different super script (A, B, C) at the same column are significantly different *All cream treatments were free of whey separation. *No grainy texture was detected in all cream treatments. *No gassy appearance was found due to CO2 formation in all cream treatments. *Fat % expectation by panelists were 25-30% fat for T2 and T3 and ~ 20% for T1 and T4.
Bioavailability of calcium from milk and other calcium sources has been an important issue of studies over recent years. The present study compared the bioavailability of calcium from basal diet containing cow milk (CM), yoghurt from cow milk (YCM), yoghurt from cow milk plus either Bifidobacterium lactis Bb-12 (YCMBb-12) or Bifidobacterium longum Bb-46 (YCMBb-46), non-fermented soymilk (NFSM), soy-yoghurt resulted from fermentation with either B.lactis Bb-12 (YSMBb-12) or B.longum Bb-46 (YSMBb-46) and basal diet alone (control). The obtained results indicated that there were no significant differences in food intake, body weight gain and food efficiency among the different groups of rats fed experimental diets in comparison to control. During the experimental period, feeding diets containing probiotics significantly increased serum calcium concentration and significantly reduced the faecal calcium (mg / day) compared to the control diet. The apparent absorption % of calcium was significantly increased too. The caecum acidity (pH), cecal carboxylic acids and bifidobacterial count were also increased in the groups of rats fed probiotic. These cecal parameters have a positive correlation with calcium bioavailability. The levels of femoral and tibial strength were also significantly increased by the probiotic diet. It is worthy to note that diet containing YCMBb-12 was the most effective and in general probiotic cow milk yoghurts were much better than those of soymilk yoghurt in enhancing the bioavailability of calcium. Thus the results in the present study proved the beneficial effects of cow milk yoghurts and soymilk yoghurts containing probiotics in enhancing calcium bioavailability and subsequently lowering loss of body calcium.
Mango seeds are a by-product of fruit factories that have low economic value. But, its high phenolic content makes it to be important source of natural antioxidants. The effect of drying methods (sun-drying and oven-drying at 50 ºC) and extraction solvents (chloroform / methanol mixture (2:1, v/v), 80% ethanol and water) on total phenolics and antioxidant properties of mango seed kernel extracts (MSKE) were studied. Results showed that the combination of oven-drying and chloroform / methanol mixture (2:1, v/v) extraction was the most effective recovery method in relation to the yield of gained dried matter (15.17%), and quantity of extracted total phenolics per gram of extractable dry matter (102.5 mg). Antioxidant properties expressed as antioxidant index calculated from the ratio of induction period (time taken in hours to reach a peroxide value of 5 during storage at 80±2ºC) of buffalo ghee sample treated with 5% (w/v) of MSKE concentrated liquid obtained from using oven-dried mango seed kernel and chloroform / methanol mixture extraction to induction period of control sample was 4.52, compared to 3.23 when 0.02% BHT was used. Using HPLC, nine phenolic compounds identified in oven-dried mango seed kernel extract resulted from chloroform / methanol mixture extraction method were qurecetin, catechin, vanillin, coumarin, tannin, rutin and cinammic, ferulic, and gallic, acids. It could be concluded that mango seed kernel powder can serve as potential source of natural antioxidants for application in food products due to their marked antioxidant properties.
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