Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.

Objectives: This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt's physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures.

Materials And Methods: The yogurt's gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The M240-5 and M140-2 were employed as yogurt starter bacteria, and LA-5 as probiotic culture.

Novel Probiotic Lactic Acid Bacteria with In Vitro Bioremediation Potential of Toxic Lead and Cadmium.

In this study, newly isolated lactic acid bacteria (LAB) were screened for the potential bioremediation capacity against toxic lead (Pb, II) and cadmium (Cd, II) with their bioaccessibility and survivability. Five strains were selected from eighteen previously isolated probiotic LAB strains based on heavy metal-resistant potentiality through in vitro disc-diffusion assay. These five strains were evaluated in vitro to explore the Pb and Cd binding and removal efficiencies using Flame Atomic Absorption Spectrophotometry.

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk.

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee.

Materials And Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses.

Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk.

Objective: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk.

Materials And Methods: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source of raw buffalo milk. Then, doi and rasomalai were produced and analyzed.

Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis.

Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed's milk with an especial focus on the degradation of the allergenic milk proteins; αs1-casein and β-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration.