Proximate composition of surimi-based value-added products from Milkfish (Chanos chanos)

Surimi, a versatile seafood ingredient, serves as the foundation for various processed products. The purpose of this study was to utilize and formulate surimi-based products such as fish balls, fish nuggets, and shrimp analogue using milkfish surimi to boost fish consumption and contribute to the production of nutritious food items to address the increasing demand […]

Staphylococcus aureus in cow milk: Prevalence, antibiotic resistance and hygiene implications

Staphylococcus aureus is a prominent human pathogen that is typically found in a variety of human anatomical positions. It is a Gram-positive, non-motile, and facultative anaerobic bacteria. A study was carried out to determine the prevalence of and antibiotic susceptibility pattern of  S. aureus isolated from milk. In Peshawar, 100 samples of cow milk were […]

Milk Production of Dairy Cattle Supplemented with Corn-Based Total Mixed Ration with Moringa oleifera (C-TMR-M)

Dairy cattle need to be fed with an adequate amount of forage that has complete composition so that production performance will be improved. The study was conducted to determine the milk production of dairy cattle supplemented with Corn-based Total Mixed Ration with Moringa oleifera (C-TMR-M). Eighteen (18) dairy cattle were randomly assigned into three treatments […]

Acceptability of pasteurized dairy cattle milk among elementary pupils in four school districts in Cagayan Valley Philippines

This study determined the acceptability of pasteurized dairy cattle milk among the elementary pupils of Tuao East District, Tuao West, Piat District and Sto Nino District in the Municipalities of Tuao, Piat and Sto. Nino in the province of Cagayan. This study used descriptive-correlational research method using score card with 4-point Likert Scale as the […]

Microbial, nutritional and sensory analysis of choco-milk and choco-tableya

Cacao products are becoming more popular not only in the Philippines but all throughout the world. Cacao beans are processed to produce chocolate products. In this study, the researchers produced two chocolate products namely, choco-milk and choco-tableya. This study aims to give details to these products in terms of its nutrient value and microbial analysis. […]

Qualitative phytochemical screening, micronutrients and heavy metal evaluation of Oat milk (Avena sativa)

Oat (Avena sativa), originally used as animal feeds is a cereal with both nutritional and therapeutic effects. This study as designed to investigate the phytochemical constituents, the presence of some micronutrients and heavy metals in oat milk. The Oat milk (Quaker oat®) was purchased in a supermarket in Abraka, Delta State, Nigeria and extracted using […]

Genus and species-specific PCR revealed the presence of beneficial lactic acid bacteria in traditional Bangladeshi fermented milk products Dahi

This study aimed to identify beneficial lactic acid bacteria (LAB) from traditional Bangladeshi fermented milk product dahi and provide efficient starter cultures. Twenty dahi samples were collected from four districts in Bangladesh and selected isolates were then subjected to biochemical tests including catalase and gas production tests and physiological tests (growth under different conditions). Finally, […]

Customers satisfaction of Ytawes fresh milk production

The study marks the consumer satisfaction of dairy milk and aims to study the consumers’ satisfaction towards dairy products of CSU Piat. The study was administered to 50 respondents which have been selected through purposive sampling method. It involved consumers of dairy products from various demographic variables like sex, age, occupation, educational attainment, marital status […]

Antagonistic effect of lactic acid bacteria isolated from camel milk of south Algeria against methicillin-resistant staphylococcus aureus (MRSA)

Nosocomial infections due to methicillin-resistant Staphylococcus aureus (MRSA) are a major public health problem worldwide. The main aim of this study was to evaluate the inhibitory potential of lactic acid bacteria (LAB) against MRSA. Six strains of LAB isolated from camel milk, were identified by phenotypic method, which revealed their belonging to the species “Lc.lactis […]

Phenotypic study of lactic acid bacteria isolated from camel meat and milk

The dromedary, a symbol of man’s survival in the desert, produces high-quality milk and meat. Because of their technological properties, lactic acid bacteria are used in a variety of food transformation processes. This study focused on the phenotypic identification of lactic acid bacteria isolated from camel meat, and milk in order to gain a better […]