Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of Buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without Buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% Buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing Buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the Buttermilk fortified cheese. The results also emphasized that the acidic nature of Buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of Buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of Buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products. DOI: 10.18502/jfqhc.11.2.15647

Introduction: Traditional Buttermilk is a native beverage of iran, especially in villages, where it is consumed to a great extent during spring and summer seasons.Materials and Methods: Buttermilk is an aqueous phase obtained during the churning of yoghurt in Mashk for butter manufacturing. Buttermilk was traditionally made from sheeps milk in East - Azarbayjan (Meyaneh and Hashtrood) rural areas. The physical and chemical compositions of this product were investigated during three lactation periods (beginning, main point and the end). Therefore, 60 Iranian traditional Buttermilk samples were collected from the Meyaneh and Hashtrood (30 sample from each zone) in order to determine physical and chemical properties of sour butter milk samples.Results: The results showed that pH, titratable acidity, total solid, ash, salt, crud protein, fat, lactose and density were in ranges of: 3.64 - 3.81, 0.91 - 1 (LA%), 3.51 - 5.47 %, 0.29 - 0.79 %, 0.16 - 0.27 %, 1.99 - 2.75 %, 0.16 - 0.45 %, 0.31 - 0.97 %, 1.0191 - 1.0264 g/cm3, respectively. The results indicated that there were significant differences between physical and chemical properties of samples were taken in different lactation periods (P≤0.05) but there were no significant differences in different zones (P≤0.05).Conclusion: It was concluded that the physical and chemical quality of Iranian traditional Buttermilk comply with codex standard for yoghurt drink (doogh).

Background: Tooth decay is one of the most common diseases, and Streptococcus mutans and Porphyromonas gingivalis have been found to play an effective role in causing advanced tooth decay. With the growing antibiotic resistance of bacteria, the use of probiotics has been investigated to reduce pathogenic bacteria in the oral cavity. The purpose of this study is to investigate the effect of probiotics isolated from traditional kefir dough on the two main causes of tooth decay.Methods: Two common species Lactobacillus plantarum and Lactobacillus rhamnosus were confirmed using microbiological techniques (phenotypic and molecular). The antimicrobial effects of these probiotic on Streptococcus mutans (ATCC 35668) and Porphyromonas gingivalis (ATCC 32277) were evaluated using the welling method and then the compounds present in their culture supernatant were identified by gas chromatography Mass spectrometry (GC-MS).Findings: The experiments revealed that Lactobacillus plantarum and Lactobacillus rhamnosus had a significant antimicrobial effect on Streptococcus mutans and Porphyromonas gingivalis, potentially making them suitable candidates to control the disease. Lactobacillus plantarum decreased gtfB gene expression by 0.001 fold change and brpA gene expression by 0.007 fold change, also Lactobacillus rhamnosus decreased gtfB gene expression by 0.01 fold change and brpA gene expression by 0.04 fold change. Also, GC-MS showed the presence of Pyrrolidione, Furanone, Benzoic acid, Icosane, Nonadecane derivatives in the supernatant of the tested probiotics.Conclusion: Considering the antimicrobial properties of bacteria isolated from traditional kefir Buttermilk, they can be used as traditional probiotic strains with antimicrobial effect in fermented foods.

Background: One of the major causes of nutritional deficiencies, lack of nutritional knowledge, attitude and practice and therefore is inappropriate in this case. Inappropriate intake of drinks such as soda can, over time, health-endangering and person at risk for various diseases, including obesity, impaired digestion and absorption of nutrients in food, osteoporosis, diabetes, and …. Replacement of healthy drinking such as water, milk and juices fresh and natural with carbonated drinks, ready commercial fruit juice, and prepared powders syrup over the recent years is the result of lifestyle changes. This study aimed to assess attitudes of urban and rural households in the Hormozgan Province was administered consumption Buttermilk and soda.Methods: In this cross-sectional study to assess the state of knowledge of urban and rural households in Hormozgan province about the fast food consumption is associated with overweight and obesity 456 households (57 clusters) were selected using a cluster sampling was conducted. Out of the 57 clusters, 33 clusters were considered urban and 24 rural cluster. The data collection instrument was a questionnaire survey of knowledge, attitudes and practices regarding nutrition in rural and urban households (NUTRICAP) in an interview in 1390 that the house has been completed. Data collected were analyzed using methods descriptive statistics.Results: This study shows that a total of 95.2% of the study population (96.2 percent in a sample of urban and rural samples 93.8 percent) preferred Buttermilk rather than soda And 4.8 percent (3.8 urban samples and 3.6 in a sample of rural) preferred soda rather than Buttermilk.Discussion: The results in this case show that the need for continuity education in this field, especially in rural areas.

Background: One of the major causes of nutritional deficiencies, lack of nutritional knowledge, attitude and practice and therefore is inappropriate in this case. Inappropriate intake of drinks such as soda can, over time, health-endangering and person at risk for various diseases, including obesity, impaired digestion and absorption of nutrients in food, osteoporosis, diabetes, and …..Replacement of healthy drinking such as water, milk and juices fresh and natural with carbonated drinks, ready commercial fruit juice, prepared powders syrup over the recent years is the result of lifestyle changes. This study aimed to assess attitudes of urban and rural households in the Hormozgan Province was administered consumption Buttermilk and soda.Methods: In this cross-sectional study to assess the state of knowledge of urban and rural households in Hormozgan province about the fast food consumption is associated with overweight and obesity 456 households (57 clusters) were selected using a cluster sampling was conducted.Out of the 57 clusters, 33 clusters were considered urban and 24 rural cluster. The data collection instrument was a questionnaire survey of knowledge, attitudes and practices regarding nutrition in rural and urban households (NUTRICAP) in an interview in 1390 that the house has been completed. Data collected were analyzed using methods descriptive statistics.Results: This study shows that a total of 95.2% of the study population (96.2 percent in a sample of urban and rural samples 93.8 percent) preferred Buttermilk rather than soda and 4.8 percent (3.8 urban samples and 3.6 in a sample of rural) preferred soda rather than Buttermilk.Conclusion: The results in this case show that the need for continuity education in this field, especially in rural areas.

Butter milk is a dairy, fermented and acidic drink which is a native product of Iran. It is produced by diluting yogurt and adding water and salt to it or through direct fermentation of milk. Among all drinks in markets, butter milk enjoys a special place from the viewpoint of health-giving properties. Among demerits of butter milk, reducing its shelf life and marketability, are change of the flavor and swelling the product by the action of microorganisms. In this paper, the microbial quality of Buttermilk, which is made by simultaneous adding the resin of CMC, xanthan and tragacanth, was analyzed during the shelf life. Microbial tests of samples were conducted according to the Iran national standards in order to determine and count the coliforms, Escherichia coli, Staphylococcus aureus, and fungi. The results revealed that adding resin to samples of butter milk increases the stability of the microbial load, but has no effect on pH and organoleptic properties. No contamination to coliforms, Escherichia coli, and Staphylococcus aureus was seen in the samples. The rate of contamination to fungi was in the range of Iran national standard. According to the results, serious actions are necessary to control the fungal contamination of dairy products without using preservatives.