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

In recent decades, there has been a shift towards using alternative methods to enhance traditional milk processing techniques and their derivatives. One such method is the application of ultrasonic treatment as a substitute for conventional pasteurization. The chemical content of milk treated with ultrasonic waves (US) for durations of 5 and 10 minutes at a frequency of 20 kHz and a temperature of 50°C showed increases in protein, fat, and acidity levels after 5 minutes of US pasteurization, registering at 3.50%, 3.65%, and 0.19% respectively, while the ash content was 0.73%. The logarithm of total microbial counts in milk samples showed no growth post-US pasteurization. The active compounds in the milk samples were identified using GC-MS, revealing the highest concentrations after 5 and 10 minutes of US treatment were of Hydroxy-2,8-bis(trifluoromethyl)quinoline, 2-methylpropionate 4- and Succinic acid, 3-methylbut-2-yl 3-chlorophenyl ester, at concentrations of 31.826% and 35.318% respectively. Samples treated for 10 minutes exhibited superior firmness, cohesiveness, and elasticity in soft cheese, with values of 179.9, 0.66, and 4.38, respectively. The lowest pH observed in these samples was 4.60, with the highest acidity at 1.68%. Moreover, ultrasonic treatment enhanced the sensory characteristics of the cheese, demonstrating that ultrasound waves can improve the microbial, physical, chemical, and sensory properties of white cheese.

Background: Schizophrenia is one of the most important and disabling mental disorders in the world. Males and females are equally affected. Diagnosis is a very difficult problem in this disorder. Because the diagnostic systems such as ICD-IO and DSM-IV are mainly subjective, they are not valid and reliable. Essentially, in the future, we will need to more objective criteria in psychiatry especially in diagnosis of schizophrenia. Neurological soft signs are an example of these objective criteria. In this study we evaluated the prevalence of neurological soft signs in schizophrenic patients and compared it with the prevalence of these signs in other psychotic patients (except mood disorders with psychotic features) and normal subjects. Methods: We compared the neurological soft signs (sensory motor integration, motor. Coordination, consequent complex motor acts, primary reflexes, and eye movements) in 30 schizophrenic patients, 30 other psychotic patients (other than mood disorders with psychotic features) and 30 normal subjects. Diagnosis of schizophrenia and also other psychoses were based on DSM-IN criteria. Normal subjects have been selected form the staff of Roozbeh hospital randomly. Results: The difference between the means of motor coordination subscale of neurological soft signs in schizophrenia and other psychotic disorders (other than mood disorders with psychotic features) were significant (P value<0.04). There were no significant differences between the means of other subscales of neurological soft signs in two groups of patients. Conclusion: There are some disturbances of motor coordination subscale of neurological soft signs in patients with schizophrenia. It seems that, these disturbances are evidence of involvements of basal ganglia, motor cerebral cortex, and cerebellum. So it may be suggested that motor coordination as a marker can be used in differentiation between the schizophrenia and other psychotic disorders.

Background & Aims: High concentrations of selenite have carcinogenetic, cytotoxic and genotoxic effects. Therefore, removal of this toxic pullutant from the environment has a particular importance in maintaining public health. In this study, with the aim of optimization of selenite removal process, the design Box-Behnken method was used to estimate the simultaneous effect of variables on removal efficiency and to determine the optimal values of variables on selenite removal with the probiotic bacterium Lactobacillus sp. Tra Cheese 6.Methods: An experimental method using a three-level Box-Behnken method for testing the effects of four factors including concentrations of selenite ion, cell biomass, NaCl and agitation was investigated. Statistical Data Analysis was performed using Analysis of Variance (ANOVA) method. Regression coefficients of the second-order polynomial model were estimated. Then, by integrating the results and drawing a multivariate quadratic equation, the optimal point was precisely determined. Design-Expert software was used for data analysis.Results: Optimum removal of selenite was obtained at initial concentration of Selenite 49.5 mM, biomass concentration of 56 g/l, NaCl concentration of 4.2% (w/v) and agitation at 100rpm. Under these conditions, the optimal selenite removal was 77.12% after a 24-h reaction under the resting cells of Lactobacillus sp. Tra Cheese 6.Conclusion: In the current study, Response Surface Methodology based on Box-Behnken design was successfully applied for improving selenite removal with the probiotic bacterium Lactobacillus sp. Tra Cheese 6.

Background: The culinary world is dynamic, in which flavors, textures, and preservation techniques are vital to creating pleasing and sustainable food offerings. However, food spoilage is a complex issue resulting from various factors across the food production chain. Mint, a plant known for its aromatic leaves and diverse applications, contains volatile oils and bioactive compounds with potential benefits in food preservation and enhancement.Objectives: This study explores the potential of Mentha leaf extracts and oils to enhance the flavor and extend the shelf life of soft cheese. Methods: Three extraction techniques (alcoholic, aqueous, and essential oil distillation) were applied to fresh mint leaves collected in Najaf City, Iraq. With Mentha leaf extract integration, soft cheese production involves traditional and innovative processes. The quality assessment included pH analysis, sensory evaluation, protein profiling, lipid, ash, carbohydrate, and moisture content determination.Results: The results indicated that mint oil extracts exhibited significant antioxidant activity, surpassing previous studies. The sensory evaluation demonstrated improved texture and color in cheese samples with mint oil extracts. Furthermore, mint oil extracts inhibited the growth of bacterial (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis) and fungal (Aspergillus flavus, Penicillium italicum) contaminants.Conclusion: This study highlights the potential of Mentha leaf extracts and oils to improve soft cheese quality and shelf life. The findings contribute to a greater understanding of natural preservatives in food production and open avenues for innovative culinary applications.