محسن قدس روحانی

Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied. 

Raw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45  ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of  total dry matter. 

 In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples  led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure was smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC level. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.

Erynjium is a herbal medicine that is used in the treatment of diabetic patients. In this research, optimization of the extraction of bioactive compounds from Erynjium plant was done with the help of ultrasound waves (with constant intensity and for 5, 15 and 20 minutes) using three types of solvents: water, ethanol (99%) and ethanol (80%). Erynjium plant was completely ground and mixed with solvents at a ratio of 1 to 3 at ambient temperature and the extract was extracted within 24 hours and the extraction process was repeated with fresh solvent. The extracted extract was desolvated at a temperature of less than 45 degrees Celsius and tests were performed to determine the extraction efficiency (percentage), the amount of phenolic compounds, FRAP and DPPH, in three replicates. Data were analyzed using one-way analysis of variance and mean comparison (Duncan's test at 5% level). The results showed that water solvent and 20 minutes of ultrasound significantly produced the highest amount of extract (11.21%). 80% ethanol during 20 minutes of ultrasound resulted in the extraction of the highest amount of phenolic compounds (96.77 mg/g), free radical uptake (1.96 mg/ml) and the highest FRAP (918 micromol FeIII/L). The results showed Performing the ultrasound process for 20 minutes and using 80% ethanol solvent resulted in extracting the extract with the highest antioxidant power.

The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage.

In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat yoghurt were studied. The low-fat yoghurt was stored for 14 days and then investigated on Days 1, 7 and 14 for physiochemical and sensory characteristics.

Results showed that increases in balangu gum content decreased syneresis and pH of the samples significantly (p< 0.01). Increase in fat content led to a decreases in syneresis and increases in viscosity of the samples (p< 0.01). Furthermore, results showed that increases in balango gum content increased the taste, texture, color and overall acceptance scores (p< 0.01) while fat did not include significant effects on sensory characteristics of the samples. Based on the results, the optimum point for low-fat yoghurt production with minimum syneresis, maximum viscosity and highest taste, texture, color and total acceptance includes balangu gum content of 0.1% and fat content of 1.25%. This product includes viscosity of 1169.49 (Pascal second), syneresis of 36.75, taste score of 4.91, texture score of 4.90, color score of 4.96, total acceptance score of 4.99 and desirability index of 90.1%. Results of physiochemical characteristics after 14 days showed increases in syneresis and viscosity and decreases in pH level (p < 0.01). Sensory specifications did not significantly vary between Days 1 and 7; however, differences were significant on Day 14, compared to Day 1 (p<0.01). Despite these differences, samples included acceptable scores and were appropriate for consumption.

Results of this study have shown that balangu seed gum can be used as an appropriate alternative of fats in fresh low-fat yogurts. Moreover, these yogurts can be stored for up to 14 days.

In recent years, with increasing public awareness about the harmful effect of fat consumption, demand for low-fat dairy products has increased significantly. On the other hand, fat reduction reduces the rheological and sensory properties of food, such as taste, flavor, texture and mouth feel. Therefore, it is difficult to produce a low-fat product with the same characteristics of high-fat product. In order to imitate different functions of fat in low-fat foods, such as consistency of the product, mouth feel, color, flavor and rheological properties should be considered. Fat substitutes are macromolecules that are used to provide all or part of the fat functions in a food product and produce less calorie intake than fat. Konjac is a neutral and polysaccharide hydrocolloid that is used as a gelling agent in traditional Asian foods due to its high ability in absorbing water. In addition, it is one of the most viscous dietary fiber. The use of konjac in western countries is expanding as a component in functional foods. Konjac can therefore be used as an appropriate substitute for fat in dairy products such as cream, which in addition to reducing the amount of fat can maintain and even improve the physical and other properties of the product. The purpose of this study was to produce low-fat cream with good nutritional value, variety in formulation, as well as lower prices.

Fresh cream of 30% fat and pasteurized milk were purchased from Razavi Dairy Company and konjac gum was provided from Food Chem (China). First, the gum was mixed with the pasteurized milk at 45°C. Then the mixture was added to the cream of 30% fat to reach the fat content of 18– 25%. The final mixture, after homogenization in the different specified values of pressure, was pasteurized at 85°c for 15 min, and then packed in polyethylene bottles and kept in the refrigerator (4ºC) until theday of experiment. The effect of amounts of Kanjac gum (0.2- 0.6), the amount of fat (18- 25%) and homogenization pressure (100- 200 bar) on the sensory, color, and rheological characteristics of low-fat cream were investigated

The results of evaluating the characteristics measured using the response surface methodology indicated that the hardness, consistency, adhesiveness, b*, sensory score of texture, sensory score of aroma and overall acceptance of samples significantly increased with an increasing homogenization pressure. Also increasing fat content caused an increasing the adhesiveness, L*, b*, sensory score of taste, sensory score of aroma and total acceptance of samples. Increasing the konjac gum content also increased hardness, consistency, adhesiveness, and sensory score of texture. The distribution of responses in the principal component also showed that the instrumental measures like hardness and consistency were close to the sensory score of texture of the samples. This proximity of these attributes indicated that the properties measured by the panelists were approximately equivalent to the parameters which were measured by instrumental methods. Also, the results of the correlation coefficient between sensory and instrumental measurements showed that the highest correlation between hardness and sensory score of texture (a strong positive linear relationship (0.774), and between the consistency and sensory score of texture (a strong positive linear relationship (0.760)). Rheological and sensory properties in products such as cream, play an important role in the processing and marketability of the product. In cream, these characteristics are mainly influenced by the method of production, the amount of fat, and potential additives used. The results of this study showed that konjac gum as a hydrocolloid can be used as a proper substitute for fat in the cream, and with suitable sensory, color and rheological properties. The results of this study about the correlation between sensory properties and instrumental specification showed that the properties measured by the panelists are approximately equivalent to the parameters measured by the instrumental methods. Therefore, the results of instrumental methods in most cases can well predict the sensory properties of the cream and then can be replaced it.

In this research, the effects of quince seed mucilage (0.75 to 1.75%) and fat (15-25%) on physicochemical properties (pH, acidity and colorimetric components), rheological (synersis and viscosity), and also sensory characteristics (taste, texture and overall acceptance) of light (single) cream were investigated. The results were investigated by Central Composite Designs (CCD) and modeled by Response Surface Methodology (RSM). The lack of fit factor for all traits was not statistically significant at 95% level; therefore, the accuracy of the lack of fit model was confirmed. According to the obtained results, the optimum point of production variables for obtaining light cream, which has the lowest amount of synersis and acidity and the highest viscosity, as well as the highest total score of taste, texture and overall acceptance, seed mucilage is 1.75% and fat is 21.12%. Such a product has a viscosity of 1355.04 Pascal S, synersis 14.14%, acidity of 0.158, flavor score of 4.86, texture score of 83.4, overall acceptance score 4.18, and desirability of 91.3%. Therefore, based on the results of this study, it can be concluded that the use of quince seed mucilage in the production of low-fat cream can simultaneously reduce the amount of fat while maintaining the rheological, physicochemical and sensory properties of the product.

soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk.

In this study, the formulation of fresh low-fat yogurt containing Balangu seed gum was modeled and optimized. In this study, first the independent variables of balangu seed gum (0 to 0.1%) and fat (0 to 2%) were modeled completely randomly in the form of a central composite design and each of the response variables (syneresis, pH, flavor, color, texture, and overall acceptance) were presented in the form of a polynomial regression model as a function of independent variables.The results showed that with increasing balangu seed gum, syneresis and pH of the samples decreased and the flavor, color, texture, and overall acceptance of the samples increased. Also, the increase in fat only decreased the syneresis of the samples. Then, the obtained models were optimized by multi objective particle swarming algorithm and numerical optimization algorithm in response surface methodology, so that minimum syneresis and maximum texture, flavor, color and general acceptance scores were obtained. The results of comparing the mean of three optimal points of the two algorithms showed that in general, in optimizing the formulation of low-fat yogurt containing balangu seed gum, the multi-objective particle swarming algorithm has a better performance than the numerical optimization algorithm in response surface method. The average optimal amount of balangu seed gum and fat in the multi-objective particle swarm algorithm was 0.85 and 1%, respectively, and in the method of optimization algorithm in response surface methodology, was 0.89 and 1.94%.

Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product are the reasons for high acceptance among customers. There are wide ranges of production methods from traditional methods which are tedious, such as separation of whey by fabric bags, to complicated time-consuming methods which also contaminate product and reduce its nutritional value. These cause demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. On the other hand, one of the methods for enhancing firmness and textural properties of yoghurts, similar to other dairy products is utilization of hydrocolloids. These components are used for enhancing rheological an textural properties of food and commonly used as additives for increasing viscosity, gel forming ability, enhancing physical stability, film forming ability, controlling crystallization, postponing syneresis and textural improvement. Konjac gum (KG) is a neutral polysaccharide that derived from Amorphophallus konjac C. Koch tuber, which is well known in east countries during centuries. Ability to hold water and reduction of cholesterol and glucose are the reasons for grossing demand of this gum. So due to the importance of labane produced through wheyless process, the effect of different ingredients of formulation such as milk protein concentrate, cheese whey powder and konjac gum on physicochemical, rheological and sensory properties of labane was investigated and compared these properties by using Principal component analysis (PCA) and Partial least squares regression (PLS regression).

Cow milk was purchased from local market (Mashhad, Iran). Dried skim milk, milk protein concentrate, cheese whey powder   and commercial starter provided from Khorasan Razavi Pegah Company (ABY1, Christian Hansen, Horsholm, Denmark) and KG purchased from Food Chem. (China). In order to concentrate the milk, 3% dried skim milk was added to1 Kg milk. Then, according to the experimental design (table 2), MPC and CWP added to milk at 0, 4, 6 and 8% levels which reached the total solid of milk to 21.5%. KG with percentage of 0, 0.05, 0.1, 0.15, and 0.2% was added to the mixture at 40˚C. The mixtures were homogenized at 50˚C and pasteurized at 90˚C for 1 min. and then cooled to 43-45˚C. The mixtures were incubated at 43-45˚C for 3-4 hours after addition of starter. Then the samples were slowly stirred and packed in polyethylene bags after reaching to suitable pH. The samples were transfered to refrigerator for 24 hours then the tests were conducted. PH was measured according to AOAC 2005 official method NO. 935.42.25 gr of samples were centrifuged at 4˚C for 10 min. at 4500 rpm. Syneresis was evaluated as parentage of separated serum. Texture analyzer was used for combination of back extrusion and texture profile analysis (TPA) test. 50 mm in diameter cylinder with 10 mm in height and probe with 4 mm diameter and 100 mm height with the speed of 1 mm/s were used to conduct the test. Dynamic rheological parameters were evaluated by rheometer (Parphysica). The devise was equipped by 50mm diameter parallel plate with 2 mm gap. Eheo plus/32 version V3.40 software was used to measure elastic modulus (G’), loss modulus (G”) and η*.

Results showed that none of the linear, quadratic and interaction effect of MPC, CWP and KG was significant on pH of the samples at the first day. Results represented that the pH of the samples was varied from 0.36 to 0.94 after 5 days and only linear effect of MPC and CWP (at 99% level of confidence) and interaction effect of CWP-KG (at 95% level of confidence) were significant on that. The effect of MPC and CWP and interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG were significant on syneresis at 99% of confidence. Results showed that hardness of the samples varied between 3.25-9.58 N and the interaction effects of MPC-KG, CWP-KG and CWP-MPC-KG were significant at 99% of confidence. None of the linear, quadratic and interaction effect of CWP, MPC and KG was not significant on springiness of the samples (p>0.05). In strain sweep test, two separated regions were distinguishable: linear viscoelastic (LVE) region that elastic and viscous modulus (G’ and G”) were constant and G’ was higher than G” which showed the solid like behavior, and non-LVE region that G’ and G” decreased by increasing strain and led to a crossover point (flowing point) which G” goes over the G’ and liquid-like behavior shows itself. In this test, strain corresponding to start of the non-LVE region and sharp reduction of G’ define as critical strain (γc) and the corresponding stress of this point defined as critical stress (τc).Results represented that G’LVE and G” LVE of the samples varied from 22.54 to 750.1 and 11.01 to 242.1 Pa, respectively and the selected model (cubic x quadratic) showed that the interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG on G’LVE and G” LVE was significant at 99% of confidence while the interaction effect of CWP-MPC was only meaningful on G” LVE. Results also showed that the variation trend of G’LVE and G” LVE was the same by alteration MPC, CWP and KG in a way that both of these parameters were increased by increasing KG. The effect of MPC-KG and CWP-KG was significant on γc and τc at 95% confidence and also, in addition to mentioned effect, the interaction effect of CWP-MPC was significant only on γc. Increasing KG increased γc at higher amount of CWP and lower amount MPC which can be concluded that increasing KG amplified the gel strength. Also, the results of the correlation study between sensory and instrumental measures showed that there was a close relationship between the score of sour taste and the overall acceptance of samples, which showed that among the measured characteristics, sour taste score is more important than other parameters.

In this research, the effects of Konjac gum (0.2-0.6%), Fat content (18-25%) and Homogenization pressure (100-200 bar) on rheological properties of low fat cream were investigated. The results of the back extrusion test indicated that increasing konjac gum, fat content and homogenization pressure, significantly increased hardness, consistency and adhesiveness. The simultaneous increasing of homogenization pressure and fat content also led to increasing adhesiveness of the samples, which showed their synergistic effect of them on the adhesiveness. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. Also increasing fat content, significantly decreased the flow behavior index of the samples and increased the consistency. konjac gum and homogenization pressure had no significant effect on the flow behavior. The optimum processing conditions for producing low fat cream with the high hardness, consistency, consistency coefficient and low flow behavior index for response variables were 146/51 bar homogenization pressure،18/01% Fat content and 0.59% konjac gum.

Production methods of concentrated yoghurt (labane) varied from traditional methods, which are tedious, such as separation of whey by fabric bags, to complicated methods. These raise demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. So the influence of different ingredients such as milk protein concentrate (MPC), whey protein concentrates (WPC) and konjac gum (KG) on rheological properties of labane was investigated through mixture-process design methodology and optimized these properties by firefly algorithm. The results of the combination of back extrusion and texture profile analysis (TPA) indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of the labane indicated that all sample had gel-like structure (weak gel) at 1 Hz and 20˚C. Rheological results also showed that increasing KG significantly increased G’LVE, G” LVE, γc, τy, τf and Gf especially for samples with high amount of CWP. The optimal results of different gum percentages to achieve maximum Hardness, Cohesiveness, G΄LVE, γc, τy, tan δ LVE, Gf and minimum Adhesiveness, Adhesiveness force, G˝LVE using the firefly algorithm in PC space, it has been shown that the optimum amounts of KG and MPC were close to each other and had more variance of the data which shows the similarity of the effect of these two component on the rheological parameters.

In this research, the effect of storage period on specification of spreadable process cheese produced with using Konjac Glucomannan gum (KGM) and Xanthan gum (XG) was investigated. The optimized formulation spreadable process cheese in terms of sensory (firmness, flavor, spreadability, color, total acceptance), Texture Profile Analysis test (hardness, adhesiveness, cohesiveness and springiness) and pH value were investigated in 1, 45 and 90 days after production. The obtained results were analyzed with randomized complete design and Means were compared based of Duncan test. The textural evaluation results showed that during storage period, physical properties of cheese did significant changes and increased for TPA test (hardness, cohesiveness and springiness) and decreased about adhesiveness. The pH value of the final product declined during storage period. Between the sensory characteristics, firmness score and flavor slightly increased but color, spreadability and total acceptance scores slightly decreased. Of course, all of these changes in such a way that, all sensory scores were higher than the average scores and the final spreadable process cheese after 3 months storaged in refrigerator was very good to consume.

In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% wt/wt), Xanthan gum (XG) (0-0.4% wt/wt) and Butter (3-9% wt/wt) on Textural properties (Hardness, Adhesiveness, Cohesiveness, Springiness, Gumminess, Chewiness) of Spreadable Processed Cheese with Texture profile analysis (TPA) were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for all characteristics were above 0.85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the optimum processing conditions for producing spreadable processed cheese with the best overall values for response variables were 0.37% (w/w) KGM, 0.045% (w/w) Xanthan gum and 5.23% (w/w) Butter. Finally, increasing the amount of butter and hydrocolloids was resulted in significant increase in hardness, gumminess, springiness but cohesiveness and chewiness of samples didn’t have any significant differences. Also, adhesiveness was decreased with different amount of hydrocolloids.

The objective of this study was to assess the relationships between physicochemical and
microbiological properties of raw milk and the use of multivariate statistical analysis such as
principal component analysis (PCA), hierarchical cluster analysis (HCA) and stepwise discriminant analysis (SDA) for pattern recognition and classification it. In this study, 48 raw milk samples were collected from some dairy herds of Mashhad. Samples were analyzed for the microbiological and physicochemical properties. PCA, HCA and SDA were applied to estimate the usefulness of the physicochemical and microbiological parameters for the differentiation and classification of raw milk using. The results of PCA shown the seven principal components explained 93.65% of total system variance. The PCA method permits a good classification between raw milk samples on the basis of the first three PCs. HCA classified physicochemical and microbiological properties of raw milk into three main groups that confirmed the correlation between the studied variables obtained by PCA. Using SDA it was determined which variables best classified the raw milk samples according to their quality. Finally, the classification functions allowed the correct classification of 91.7% of the raw milk samples. Due to the direct effect of raw milk quality on dairy products quality and consumer health, the quality of raw milk has special importance in the dairy industry. Therefore, classification of raw milk based on the quality characteristics will help to determine the price of raw milk and to produce high quality dairy products.

Production of imitation dairy products is one of the novel accomplishments in dairy industries.
Imitation dairy products range from complete dairy substitutes, with no dairy ingredients, such as soy milk, to products that have a high percentage of dairy ingredients, contain some non-dairy constituent.These products are appeal to manufacturers and consumers in terms of economical and nutritional features, however, it must be noticed the imitation dairy products must be resemble in terms of apparent, sensory and textural attributes as much as possible to real dairy product. Cheese is the product which is produced in high amount but also other dairy products such as butter, types of cream, yoghurt, milk, milk powder, infant formulae and concentrated milks are produced as imitation dairy products. Imitation dairy products alike of every novel and synthetic products have encountered with pro and con. In this article, in addition of introduction of this products, we decided deal to agreeable and against aspects about of them.

In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination (R2) of fitted regression models for firmness, flavour, spreadability, colour, total acceptance and pH were 0.834, 0.852, 0.959, 0.886, 0.813 and 0.871, respectively. The Results of analysis of variance (ANOVA) table showed that the lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the effects of adding hydrocolloids and butter content were significant for sensory and chemical specifications. The optimum processing conditions for producing spreadable processed cheese with the best overall values for response variables were 0.066% (w/w) KGM, 0.024% (w/w) Xanthan gum and 8.53% (w/w) butter. The response values for such product were: firmness: 2.88, flavour: 3.99, spreadability: 4.88, colour: 4.11, total acceptance: 4.03 and pH: 5.51 and the desirability value was 93.06%.

The most important traits of animal are affected by quantitative trait loci and environmental effects. Peroxisome proliferator’s active receptor gamma co activator 1 alpha (PPARGC1A) gene is a member of transcription co activators family, which plays a central role in cellular energy hemostasis regulating. In this study, blood samples were collected from hundred Brown Swiss cow and DNA was extracted from whole blood by modified salting out procedure. Two SNP positions, one located in the 3́-untranslated region (A/C) and the other one in iron 9 of PPARGC1A-T19C were genotyped by PCR-RFLP. Breeding values were individually predicted for milk production, fat and protein milk percent traits by DFREML model one. Association between polymorphisms and breeding values were investigated by SAS at 5% significant level. Genotype frequencies of AA, AC and CC genotypes at PPARGC1a-A968C were 0.593, 0.385 and 0.022, as well as, the allele frequencies of A and C were 0.786 and 0.214, respectively. Genotype frequencies of TT, TC and CC for PPARGC1a-T19C were 0.165, 0.428 and 0.407 and the allele frequencies of T and C were 0.379 and 0.621, respectively. Chi-square test of the both SNPs indicated Hardy-Weinberg expectations (P

Osteopontin gene is located at the end of chromosome 6 in cattle and it is one of the most important genes influence on milk protein percentage and reproduction. In this study, blood samples were collected from100 Brown Swiss cows and DNA was extracted from whole blood by modified salting out procedure. Cows were genotyped for single nucleotide polymorphism of intron IV by PCR-RFLP and BsrI restriction enzyme method. Breeding values were individually predicted for milk production, fat and protein milk percent traits by restricted maximum likelihood method. Association between polymorphisms and breeding values were calculatedat a 5% significant level. Frequencies of TT, TC and CC genotypes were 0.32, 0.46 and 0.22, respectively. Studied population was inaccord with Hardy-Weinberg expectation. There was no significant association between genotypes and breeding values of milk production, fat or protein percent traits.

Milk is considered as a complete food to meet parts of human daily requirements for a long time. Proteins are one of the most important ingredients of milk and play a critical role in processing technology such as cheese factory. Several factors such as genetics influence on quantity and quality of milk as well as cheese. Several genes on BTA6 are recognized to be related to milk and cheese related traits. In the current study the genetic association of three candidate genes of the region including; Osteopontin, PPARGC1α, and Kappa casein with milk and cheese related traits, were investigated in Brown Swiss cattle. Total DNA was extracted from 100 cattle by salting out procedure. Genotypes frequencies were estimated by PCR-RFLP and using specific enzymes. Four factors of efficiency fat, protein and dry matter of cheese were measured. Association between polymorphisms and breeding values and cheese quality were analyzed by GLM procedure at 5% of significant level. The results showed that the population was in Hardy-Weinberg equilibrium, except Kappa Casein locus. Significant effect was observed only in combined genotype of PPARGC1A-T19C and kappa casein with breeding values of milk production. Because of the limited samples or missing of some haplotypes, genotypes had no effect on cheese production. The increasing of the samples to demonstrate other genetic combination and using modern techniques such as dense SNPs are strongly recommended.

Today, with the help of molecular genetics, it has been possible to study candidate genes, which have influence on quantitative traits. Kappa casein is one of the important proteins in milk that any of its polymorphism leads to difference in milk production traits. In this study, blood samples were collected from ninety one Brow Swiss cow and their DNA was extracted by modified salting out procedure. They were genotyped for the SNP of exon IV by PCR-RFLP method. Breeding values of cows were individually predicted for milk production, fat and protein milk percent traits. Association between polymorphisms and breeding values were investigated by generalized linear model at 5 percent significant level. Frequencies of AA, AB and BB genotypes were 0.19, 0.35 and 0.46, as well as, the allele frequencies of A and B were 0.365 and 0.635, respectively. Chi-square test indicated deviation from Hardy-Weinberg expectation (P<0.05). There was no significant association between genotypes and breeding values of milk production, fat and protein percent traits.

Numerous attempts have been made to replace calf rennet with other milk-clotting proteases because of limited supply and high prices of calf rennet. Fruit of Withania coagulans (solanaceae)، a medicinal plant rich in milk-cloting proteases، have been traditionally used in the south of Iran as a plant coagulant for cheese-making. No systematic study on the characterization of W. coagulans milk-clotting enzyme has been conducted so far. The purpose of this study was to extract، partially purify and characterize the milk-clotting enzyme from W. coagulans. An enzyme extract was prepared from the fruit of W. coagulansusing using a 0. 85% NaCl solution، and the milk-clotting activity and characteristics of the milk-cloting enzyme (effect of temperature، pH، enzyme concentration and thermal stability) were assessed. The extract was partially purified، and the molecular mass of the crude extract and the fractions with the highest milk-clotting activity were determined by SDS- PAGE. The optimal temperature and pH for the enzyme were 70˚C and 4، respectively. Partial purification showed that the milk-clotting activity of the enzyme purified with 50% ammonium sulphate was greater than samples purified with other ammonium sulphate solutions at other concentrations. The molecular mass of this fraction using SDS-PAGE showed two bands، namely، 66 and 29 kDa. An important characteristic of the enzyme was its excellent thermal stability; it retained 74% of its milk-clotting activity at 60˚C for 30 min. It seems that W. coagulans proteases can be used as a suitable source of enzyme in the dairy industry as an alternative clotting agent.

In this research، the effects of three variables، soymilk concentration (0- 25%)، CaCl2 (0. 3-1%) and coagulation temperature (30- 400C) on textural properties of UF Feta cheese made from cow''s milk and soymilk blend were investigated. Texture profile analysis (TPA) and penetration test were used to determine textural properties of products. At TPA test، hardness، cohesiveness، springiness، gumminess، chewiness and hardness 1 work done characteristics and at penetration test، hardness adhesiveness، adhesive force and hardness 1 work done characteristics were measured. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination، R2، of fitted regression models for all characteristics were above 0. 85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore، the models for all response variables were highly adequate. Also there was extra similarity between results obtained from TPA and penetration test for same traits. Therefore، when necessary we can replace these experiments by each other.

In this research، the effects of different levels of retentate fat (0، 2، 6، 10، 14 and 18%) and CaCl2 (0 and 0. 02%)، on the coagulation (coagulation time، whey amount and yield) and chemical characteristics (fat، total solids، acidity and pH) of UF-Feta cheese made from retentate powder were studied. Furthermore، the effects of salting manner (addition on special paper after coagulation or direct addition to retentate)، on the coagulation and chemical characteristics of full-fat sample were investigated. The statistical analysis showed that، the coagulation time and whey amount were increased with fat reduction، whereas the yield was decreased significantly (p < 0. 05). Adding CaCl2 had significant (p < 0. 001) reducing effect on coagulation time and this effect was more observable in cheese samples with fat levels lower than 10%. The effects of CaCl2 on whey amount، yield and chemical properties were insignificant. On the other hand، fat reduction had significant effect on all the chemical properties. Maximum fat content، total solids and acidity; and minimum pH were observed in cheese sample that made of 18% fat retentate so that، differences with other treatments were significant (p < 0. 05). The addition of salt directly to retentate (without using of special paper) decreased the total solids and whey amount and increased yield، but pH and acidity didn’t show significant differences.

There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this research, the effect of different levels of retentate fat (0, 2, 6, 10, 14 and 18%) and CaCl2 (0 and 0.02%) on sensory (texture, taste, odor, total acceptance) and mechanical texture (texture profile analysis and penetration parameters) characteristics of UF-Feta cheese made from retentate powder was studied. The completely randomized design with two factors was used for production and data analyzing. The results of sensory test showed that cheese sample containing 10% fat retentate and 0.02% CaCl2 had highest texture score with significant difference. Therefore, the panelists were preferred taste and odor of full-fat samples and the maximum total acceptance was belonged to cheese sample made from 14% fat retentate. In texture profile analysis, fat reduction was resulted in significant decrease in gumminess, chewiness, adhesiveness, springiness and compression work but cohesiveness of samples didn’t have any significant differences. In penetration test, hardness, apparent modulus of elasticity, adhesiveness force, adhesiveness and penetration force were decreased with fat reduction. As a result, addition of 0.02% CaCl2 to retentate was increased generally the texture profile analysis and penetration parameters.