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The influence of stabilizers on the stability of UHT(Ultra High Temperature) dairy cream was studied. Dairy cream, at 30% fat, with and without stabilizers, was ultra-high temperature sterilized (1400C/4s) with 2-stage homogenization pressure at 150/20 bar. The stabilizers added to the cream were carrageenan (0.01%w/w & 0.03% w/w), trisodium citrate(0.1% w/w & 0.2% w/w), and a commercial stabilizer (0.2% w/w). UHT cream samples were stored at 20-25 0C for 8 weeks. The Stability of cream was weekly determined by centrifugation of samples at 180 * g (1058 rpm) for 5 min., and by measuring the volume of the serum phase separeted during centrifugation. As a result, stabilizer addition led to a significant reduction(p<0.05)in serum separation during storage time. In addition, increasing the amount of stabilizer significantly correlated with the stability of the UHT cream.

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Background and Objectives: Recently, especial therapeutic effects and nutritional values of probiotic dairy products have made them as one of the most interesting research topics in the field of production and maitenance methods and the nutritional and therapeutic aspects of these products. The technological problems encountered in the production of these products can be overcome by using methods to improve the growth of probiotic bacteria in fermented milk. In this paper the effect of milk composition (skim milk and whey powder), percent of inoculum (Lactobacillus acidophilus La-5 and starter culture) and incubation temperature on the growth of the probiotic bacteria in yogurt was investigated, and suitable conditions to reach maximum growth were determined using the Taguchi design. Materials and Methods: The effect of five independent variables (at three levels) on the growth of Lactobacillus acidophilus La-5 (6 hr incubation) in probiotic yogurt production was investigated by Taguchi approach. The variables included: skim milk powder (10, 12, 14% w/w), whey powder (0, 0.75, 1.5% w/w), size of yogurt culture inoculum (0.2, 0.4, 0.8% v/v), L. acidophilus inoculum (0.1, 0.3, 0.5% w/v), and incubation temperature (37, 40, and 43°C). Results: Among the variables evaluated, yogurt culture inoculum had the maximum effect on the growth of probiotic bacterium, while the incorporation of L. acidophilus inoculum and the incubation temperature had no significant effect on the bacterial growth stimulation. Anyway the most suitable conditions for enhancing the probiotic bacterial growth include: skim milk powder, 10 % w/w without adding whey powder and size of yogurt culture and L. acidophilus inoculum, 0.1%w/v and 0.4% v/v, respectively incubation temperature at 37°C. Conclusion: By exact determination of milk composition, inoculum size and incubation temperature, the maximum number of the probiotic bacterium can be achived in the product. Data of this research work, that are very useful for the industrial production lines, show that by using the minimum level of milk total solid, without the enrichment and by adding the standard yogurt inoculum size and minimum probiotic inoculum size and by low incubation temperature, the growth rate increased and the production of probiotic yogurt with high number of Lactobacillus acidophilus become possible.

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Background and Objectives: Probiotic dairy products with their valuable nutritional and therapeutic properties, whose positive effects on human health have been confirmed, present one of the most controversial issues globally in the current domains of industry, nutrition and medicine. In order to have an upward trend in the promotion of the production and consumption of such products, it is essential for them to have desirable sensory and textural characteristics and preserve the probiotic strain at the defined level during shelf life. Doogh, an Iranian milk drink, is a popular fermented drink in Iran, the probiotic content of which can promote community health. The objective of this study was to determine the effects of Lactobacillus acidophilus La-5, as the probiotic bacterium, on microbial characteristics, post-acidification rate, and overall sensory acceptability of Doogh. Materials and Methods: In this research, in addition to commercial yoghurt culture (YF-3331), Lactobacillus acidophilus La-5, a probiotic bacterium, was used to produce probiotic Doogh, and alteration of probiotic bacterium and yoghurt culture bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), acidification, phase separation, and its sensory acceptability were evaluated during its twenty one-day storage at 4 °C and compared with the blank produced without probiotic strain. Results: The bacterial counts of the three bacteria reduced during cold storage. However, the probiotic bacteria, having the reduction of 0.93 log cycle/ml, could stand above the optimum level during the given time. Comparison between the probiotic Doogh and the blank showed that this bacterium could enhance the bacterial population reduction rate, reduce post- acidification, and improve the overall acceptability during storage. The addition of L. acidophilus did not have any significant effect on the textural stability of the probiotic sample, as compared to the blank. The percentage phase-separation of the 2 samples was high on days 1 to 7 of storage and then slowed down. Conclusion: The results demonstrated that Lactobacillus acidophilus La-5, as a probiotic bacterial strain, can be used in the production of Doogh with a pH=4.30, a salt content of 0.8 % (w/v) and a total solid content=7.4 % and it could enhance the yoghurt bacterial population reduction during storage. Thus, the probiotic Doogh produced was assessed as desirable with regard to the L. acidophilus viability, post-acidification reduction, overall sensory acceptability, and textural stability.

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Background and Objective: Raw milk is a source of new strains of bacteriocin-producing lactic acid bacteria (LAB) with the potential to inhibit undesirable microorganisms. The aim of this work was to detect the bacteriocin-producing LAB from raw ewe's and goat's milks and characterize the isolated bacteriocins. Materials and Methods: A total of 100 samples of ewe's and goat's milks were screened for bacteriocin-producing lactic acid bacteria. Two strains were selected and identified phenotypically to genus level. The serums of cultures of the selected strains were treated with various enzymes to detrmine the nature of their antimicrobial substances. The inhibition potential of the substances was investigated by agar well diffusion assay and their stability at different temperatures and pH's were determined. The antimicrobial substances were partially purified by ammonium sulphate and poly-ethylene gltcol (PEG) and the titer determined. In addition, their molcular weights were determined by SDS-PAGE analysis and their resistance estimated during storage at 4 °C. Results: The two strains of Enterococcus, Le40 and Le50, exhibited a broad antimicrobial activity in several replicates. The sensivity of the inhibitory substances to proteolytic enzymes confirmed the production of enterocin-like substances (ELS) by these strains. Listeria monocytogenes and Staphylococcus aureus were inhibited by the ELSs. The ELSs were both stable at a wide pH range (pH 3-10) and the one isolated from Le50 was resistant to heat. Partial purification of both the ELSs increased their activity and titer. Their molcular weights were between 24 and 29 KD. Finally, the ELS's activity was maintained during storage at 4 °C for 28 days. Conclusion: Considering the desirable antimicrobial characteristics and biochemical properties of the isolated ELSs, further studies to explore the possibility of using them as biopreservatives in food processing is recommended. Keywords: Enterocin-like, Enterococcus, Milk, Staphylococcus aureus, Listeria monocytogenes

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Background and Objective: The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of soy-protein isolate (SPI) coating plasticized with sorbitol on oil uptake reduction and sensory and physical properties of deep-fat fried French fries were investigated. Materials and Methods: Potato strips were coated with SPI plasticized with sorbitol at different concentrations. The effect of coating on oilp uptake reduction, water retention, crispiness and color change of French fries were determined, using response surface methodology. Moreover, the sensory acceptability of the tried potato samples was assessed. Results: The results showed that the protein and sorbitol concentrations are the major factors affecting water retention, oil uptake reduction, crispiness, and color of the fried potato samples. Coating resulted in oil uptake reduction and water retention up to 40%±2 and 80%, respectively. Nonsignificant differences in sensory characteristics of coated and uncoated samples were observed. The results showed that the models based on the response surface methodology are quite suitable for the evaluation of the effects of coating on the properties of french fries. Conclusion: The application of soy-protein coating reduces oil uptake, while it does not affect the sensory characteristics, of fried potato strips. It is concluded, then, that SPI coating can improve the organoleptic and nutritional properties of fried food products. Keywords: Edible coating, Soy-protein isolate, Sorbitol, French Fries, Oil uptake reduction, Response surface methodology

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Background and Objective: In the last few years there has been a growing trend to use chickpea as a good protein source. Chickpea protein products, such as chickpea flour, concentrate and isolate, are considered as functional food supplements, alternatives to soy protein. The objective of this study was to determine and compare the functional and thermal properties of chickpea and soy-protein concentrates and isolates. Materials and Methods: Chickpea protein concentrate and isolate were prepared from defatted chickpea flour by applying alkaline extraction and isoelectric precipitation. Chemical composition (protein, fat, ash, crude fiber, and water contents), functional properties (water and fat absorptions, gelation, foaming capacity, and foam stability), and thermal properties (glass transition and denaturation temperatures) of chickpea protein concentrate and isolate were determined and compared with those of the soy protein products. Results: The protein contents of the concentrate and isolate obtained from defatted chickpea flour were 80% and 88.6%, respectively the corresponding proportions for soy concentrate and isolate were 83.1% and 90.2%. There were no statistically significant differences as regards water and oil absorptions between soy and chickpea proteins. The gelation properties and foaming capacity of all the samples increased with an increase in protein concentration. However, soy protein had a higher foaming capacity and foam stability as compared to chickpea protein (P≤0.01). Both the chickpea and soy-protein isolates had a semi-crystalline structure, while soy protein showed a higher thermal stability than chickpea protein. Conclusion: The results reveal that some functional properties of chickpea protein are similar to those of soy protein. Its high nutritional value, the high indispensible amino acid content and good functional properties of chickpea, makes it ideal substitutes for other dietary proteins. Keywords: Chickpea protein concentrate, Chickpea protein isolate, Functional properties, Thermal properties, Soy protein

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Background and Objective: Prevention of physical instability of chocolate milk is an important challenge in the field of food science, particularly dairy technolohy. In this study, the effects of high-intensity ultrasound treatment on stability of cocoa particles in chocolate milk, with or without the presence of stabilizers, was investigated. Materials and Methods: Chocolate milk was exposed to ultrasound (maximal nominal power 600 W at 20 kHz) at various levels of power intensity (24, 72 and 120 W), exposure times (2, 6 and 10 minutes) and temperatures (25, 45 and 65ºC) for 30 days. κ-carrageenan at concentrations of 0.000, 0.010, 0.015 and 0.020 %, with or without sugar (7.0% and 0.0%), was added to the samples. Results: Increasing power intensity and exposure time led to a significant increase in physical stability of the milk samples − the milk phase volume decreased and the cacao phase increased. Moreover, the phase separation and cacao particle sedimentation were effectively prevented in the treated samples (ultrasonic power 120W, exposure time 2 min, temperature 45ºC, κ-carrageenan 0.02%, and sugar 7%) after 30 days of storage at 4ºC, while phase separation and cacao particle sedimentation occurred in the control sample (containing 0.040% κ-carrageenan). The findings also showed that sugar improved cacao milk stability. The milk phase volume in the presence of 0.02% κ-carrageenan, kept at a temperature of 45 ºC for 30 days, was less than that of samples kept at other temperatures. Conclusion: Based on the findings of the present study, it seems that ultrasound can increase the stability of cacao particles in milk. In addition, ultrasound treatment possibly degrades the κ-carrageenan network, particularly at higher temperatures. Furthermore, cavitation, probably due to entrapment of air in the κ-carrageenan network, may weaken the gel network. Keywords: Cacao, Chocolate milk, Ultrasound, Stabilization, Hydrocolloids, Carrageenan

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Liposomes are closed continuous bilayer structures made mainly of lipid and/or phospholipid. Nowaday, application of liposomes as a nano carrier of ripening accelerated cheese enzyme in cheese production and ripening are suggested. Application of recent methods of liposome production such as Pro-liposome and Heating methods caused addition of encapsulation acceleration of cheese ripening enzyme in the curd without any worry about harmful residue in liposome. Utilization of enzyme-loaded liposome caused protection of enzyme from loss in whey, target association of liposome with casein micelles. Therefore, without any bitterness and yield reduction, control ripening acceleration was achieved. Usage of recent production of liposome method introduce a new research to Iranian researcher about target proteolysis and lipolysis in traditional Iranian cheese with emphasis about consumer right Keywords: Liposome, Cheese, Ripening

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Background and objective: Despite significant roles of leadership capabilities in social and professional effectiveness and efficiency, most academic curricular programs including food science and technology disciplines, merely focus on technical knowledge and skills. Meanwhile, interdisciplinary and multisectoral nature of food as well its key role in human right, individual health and well-being, and national development necessitates to be integrated with leadership skills. This study was conducted in 2008 to determine leadership educational needs among Iranian food science and technology specialists. Materials and methods: Both qualitative and quantitative research techniques were employed to assess the situation and needs. Qualitative data were collected through in-depth interview with 9 ‘key informant leaders’ from different sectors, i.e. academia, government, industry and nonprofit institutions as well as participatory observations to two leadership training programs in South-East Asia and Europe. Quantitative survey was performed using a pre-tested 20-item questionnaire. The questionnaire developed to explore ‘level of importance’ and ‘present status’ of 20 leadership skills and capabilities among 84 food science and technology specialists, between 25-45 years of age, from different disciplines and sectors. Cronbach’s alpha test confirmed the questionnaire reliability. Data derived from questionnaire survey were used to calculate the "educational opportunity scores" using the Ulwick equation. The formula reveals which participants’ needs are the most important but least satisfied. The Paired-t test was employed to compare differences of means of "importance" and "status" for each leadership skills. Ranking of educational opportunities was done using Freidman analysis of variance test. All statistical analyses were performed at α=0.05 using Excel and SPSS softwares. Results: According to both qualitative and quantitative studies, effective team-building, evidence-based decision-making, and creativity and innovation were found as the most limiting leadership capabilities among food science and technology specialists in Iran. There is however a number of differences between two research methodologies in selecting other leadership skills which are prioritized to be developed. While the qualitative study put its emphasis on effective communication, flexibility, holistic view, and crisis resolution, the quantitative survey prioritizes industrial strategies, motivation, trust building and ethics. Bench marking with two visited programs in South-east Asia and Europe also show that two of these skills, i.e. effective team-building and creativity, possess important places in the program schedules. Conclusion: Both quantitative and qualitative studies reveal limitations in leadership skills among food science and technology specialists in Iran. Therefore, development of training programs focusing on core capabilities based on transformational leadership framework as well as some more specialized allied-food skills is recommended. Keywords: Leadership capabilities and skills, educational needs assessment, food science and technology

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Background and Objectives: Alteration in dietary composition can be effective in reducing obesity that plays a pivotal role in exacerbating reproductive and metabolic disturbances of polycystic ovary syndrome (PCOS). The current review was conducted to investigate the effects of hypo-caloric diet and diet with different compositions on reproductive and metabolic disorders in women with PCOS. Materials and Methods: PubMed, Science Direct and Google scholar were searched for studies published between 2003 and 2014. “Diet”, “Protein”, “Carbohydrate”, “Lifestyle”, “Weight” and “Glycemic Index” in combination with “Polycystic Ovary Syndrome” were used as search terms. Clinical trials with high quality and review articles were collected. Results: A weight reduction by 5% to 10% of initial body weight through long-term restriction in calorie intake can improve reproductive and metabolic disturbances in PCOS women. There is no evidence supporting that adherence to low calorie, high protein diet has an additional beneficial effect versus low calorie diet with standard protein. Diet with low glycemic index (GI) or low glycemic load (GL) may improve reproductive and metabolic disturbances, independent of calorie intake. Conclusion: Restriction of energy intake, independent of the composition of the diet can lead to improvement in reproductive and metabolic disturbances of PCOS. The optimal composition of diet to improve the reproductive and metabolic disturbances of PCOS remains to be elucidated though low GI or GL diets might be effective. Keywords: Polycystic ovary syndrome Dietary composition Hypo-caloric diet Glycemic index High protein diet

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Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening.
 Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ripened cheese in brine. Moreover, lipolysis and analysis of the fatty acid composition and volatile compounds of the various cheese samples were carried out using GC-MS.
Results: Results of the physicochemical tests on fresh raw milk, fresh cheese and ripened cheeses in brine (1 and 2 months) showed that sample appearance, color, smell and taste were according to National Iranian Standards ripened cheese samples were rich in fat, protein, moisture and salt. Analysis of the fatty acid composition demonstrated that the predominant saturated fatty acid content in all samples was palmitic acid (C16:0) and the dominant unsaturated fatty acid in all samples was oleic acid (C18:1). Furthermore, the major volatile components in fresh and ripened cheeses in brine were detected using GC/MS.
Conclusion: Based on results from this study, fatty acid profile of the cheese changes during the ripening. Moreover, variety of the volatile compounds in ripening increases but the number of these compounds decreases.