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The study aimed to fortify milk prepared for the manufacture of yogurt with different concentrations of aqueous extract of black seed to develop non-traditional therapeutic dairy products with health benefits. Yogurt was produced from whole milk fortified with 0%, 1% and 2% of aqueous extract of black seed, which represent as C, T 1 and T 2 , treatments respectively. The results indicated that the fortified yogurt treatments maintained a moisture content close to that of the control treatment (C), while after 21 days of storage at a temperature of (5±1) 0 C, a slight decrease in the moisture content was observed for all treatments. No significant differences were observed in the pH value and the total acidity of all the studied treatments immediately after manufacturing. An improvement was observed in the values of the rheological tests that included testing the viscosity and water retention capacity of T 1 treatment compared to the control treatment (C). The process of fortification with the aqueous extract also led to a variation in the total numbers of the starter bacteria, as the treatments T 1 and T 2 excelled in the growth and activity of lactic acid bacteria compared with the control treatment (C), while the results showed that the yogurt treatments fortified by the aqueous extract were free of coliform bacteria, Psychrophiles bacteria, yeasts and molds, starting from one day after manufacture until the expiry of the 21-day storage period. The results of sensory evaluation also indicated the superiority of the yogurt treatments fortified with aqueous extract, especially the T 1 treatment with a concentration of 1%, as it obtained the highest scores and excelled in all sensory attributes compared with the control treatment (C).

This study was conducted with the aim of reducing the toxic and negative effects of lead. Feeding rat’s different concentrations of medicinal plants (mint and parsley) powders are more efficient achieving the desired goal of the study. This process aims to produce an unconventional and widespread treatment for all people. A significant negative effect was observed on a group of variables through this study, such as the lead percentage in the blood increased from (4.5 µg / dl) to (292.68µg / dl). While the mint worked to reduce this rate (64.62 µg / dl at 2 % and 90.09 µg / dl at 4%) and parsley also had a positive effect in reducing the ratio of lead in rats blood to (94.14 µg / dl at 2%) and (95.58 at 4%). The effect of lead on a group of liver enzymes Alkaline Phosphatase was also studied. Rats feeding on lead led to an increase in the ratio of this enzyme from the normal level (73.8 IU / L) to a high level (197.8 IU / L), while the medicinal plants used within the current study From this effect, the mint worked to limit this rise to (Mint with 2% concentration 82.1 IU / L). As for the other mint concentration and parsley concentrations, it converged in the positive effect in reducing the lead effect to (Parsley with 2% concentration 88.4 IU / L) (Parsley with 4% concentration 86.2 IU / L), (Mint with 4% concentration 115 IU / L), As for (aspartate aminotransferase), lead had a negative effect on this enzyme, leading to a high level in the blood (lead (positive control) 242.8 U / l) compared to the standard group fodd (negative control) 91 U / l), so we find it through The current study shows that the best plants with a concentration of (Mint with 2% concentration 131.8 U / l) from the talk of reducing the effect of negative lead on this enzyme follows it in terms of preference (Parsley with 4% concentration 123.8 U / l), (Parsley with 2% concentration 121.6 U / l) and (Mint with 4% concentration 106.8 U / l). Also, the effect of these plant concentrations has been studied in reducing the negative effect of lead on the liver enzyme Alanine Transaminase where the effect of lead was evident by raising the concentration of this enzyme in the blood Rats from (negative control) 36 U / l) to (lead (positive control) 144 U / l), while the best treatment in terms of the positive effect on the enzyme (Mint with 2% concentration 38.2 U / l) came after it where I preferred the results (Parsley with 4% concentration 46 U / l), (Mint with 4% concentration 46.8 U / l), (Parsley with 2% concentration 48 U / l), respectively. The results of the study also indicated the negative effects on the weights of the internal organs of the rats (the subject of the study), as they led to an increase in the weight of the liver and kidneys and a decrease in the weight of the testicles. Mint with a concentration of (2%) worked to reduce the weight gain of the liver and kidneys resulting from lead poisoning. It also worked to reduce weight loss in the testicles, as it is closest to the normal weights of rat that were not fed lead, followed by the other concentration of mint (4%) Parsley with all concentrations (2% - 4%) in terms of preference, respectively. We conclude from the current study that the best treatment for lead poisoning among the variables studied is mint with a concentration (2%). Where mint (2%) distinguished in all results from the studies concentrations

The present study was conducted with the aim of fortifying the milk prepared for the manufacture of yoghurt with different concentrations of zinc salts in order to raise its level in the manufactured product, and the development of non-traditional therapeutic dairy products with health benefites. Yogurt was produced from whole milk fortified with two concentrations of zinc salts of 100 and 200 mg / 1 liter milk, as well as the control experiment in which the yogurt was made from whole milk without the addition of zinc. One of our most important results is that the zinc-fortified yogurt coefficients maintained a moisture content comparable to the moisture content of the control treatment and when tracking moisture values at storage at (5 ± 1) °C for 14 days it was observed that there was a slight decreased in their values for all treatments. While for the percentage of protein and fat were similar in their proportions in all treatments and a slight and insignificant increase in their percentage at storage. As for carbohydrates and ash, there was no significant differences (P <0.05) in their percentage immediately after manufacturing with a slight decrease in carbohydrates and an increase in ash values with storage and it was not significant, and for total acidity and pH values were also comparable for all yoghurt treatments immediately after manufacturing. At storage, a significant increase in total acidity values was observed for all treatments and a significant decrease in pH values. The zinc-fortified yogurt, especially T2 treatment, were characterized by a decrease in acid degree value, pH and peroxide value immediately after manufacturing as well as in all subsequent storage periods compared with the control treatment which has a high values and improved zinc added to the yogurt from the values of rheological properties, which included viscosity and whey drainage. The results of the sensory evaluation indicated the superiority of zinc-fortified yogurt treatments, in particular the treatment of T2 with a concentration of 100 milligrams, which obtained the highest scores and excelled in all sensory characteristics compared with control treatment C.

This study was carried out in at University of Kufa to monitor the changes in the types of infant formulas after opening the packages. The 18 packages of 400 g were used for Similac1, Bebelac1 and Primelac1 milk, at a rate of 6 packages of each in which three was stored in refrigerator at a temperature of 5°C and three at a room temperature of 25°C. Changes in the quality and microbiological characteristics were followed 10, 20 and 30 days after opening the packages and simulating the processes of preparing milk bottles for the child by the mother. The significant changes in the moisture content, relative acidity, solubility, fat acid value and oxidation in samples stored at room temperature. The very low moisture content in Primelac1 milk also led to an increased the autoxidation of milk fat, especially in samples stored at room temperature. The high moisture content in Bebelac1 milk associated with the high storage temperature increased the total number of aerobic microorganisms and encouraged the growth of molds and yeasts in which the milk was contaminated during handling and preparation. These results indicate that Infant milk Formulas are not sterile and storage should be taken into account at low temperatures and sterile conditions after opening and during handling and preparation.

This study was conducted in the laboratories of the College of Agriculture \ University of Kufa and the laboratories of the College of Food Sciences \ University of Al-Qasim Green. To determine the extent to which the specifications of different samples of infant milk formulas available in the local markets of Najaf province meet the standard specifications, meet the requirements of the ideal growth of Infant, and compare them with the overall composition of breast milk. Four replicates of different production batches were used for each model of infant formula. Nactalia1, Dielac1, Evolac1, Celia2, Dielac2 and Sunnybaby2. The results showed a decrease in the amount of energy processed by the milk formulas Dielac1, Celia2 and Sunny baby2, which were 65.48, 63.27 and 65.78 kcal / 100 ml, respectively, compared to the amount of energy provided by the mother to her infant. The amount of protein in all Infant milk formulas with genetic fructose intolerance especially during the first four months of life. It was also observed that the percentage of whey protein in the milk formulas Dielac1, Evolac1 and Dielac2 was similar to that in cow's milk at 17%, 20% and 16%, respectively. But increased to 25% in Celia2 milk and were close to the proportion of breast milk in the milk formula of Sunnybaby2 and Nactalia1 48% and 52%, respectively. It was also found that both mothers and experts accepted all infant milk formulas under study.

Abstract: This study was conducted in the laboratories of Agriculture and Science College in Al-Kufa University and the central laboratory of Al-Najaf Mill to evaluate the physico-chemical properties of some infant milk formulas (Nactalia1, Dielac1, Evolac1, Celia2, Dielac2 and Sunny baby2) available in Najaf local markets and to study the protein content in these formulas by Electrophoresis technique. The experiment was done by four replicates for samples were taken from four different batches. Results showed that all milk powdered infant formulas studied contained acceptable values of bulk density and volume reduction ratio of powder except for Nactalia1. It has higher volume density (596.5 g/L) and lower volume reduction (15.36%). While, the highest reduction in volume was in Celia2 that of 23.61%. Celia2 also had the highest solubility (99.46%) compared to the lowest solubility in Nactalia1 (98.46%). However, solubility of all milk studied Infant formulas were acceptable by The Iraqi Standard. Regarding to the pH value, only Celia2 was similar to breast milk pH. On the other hand, Nactalia1 had a limited particles distribution increasing the chances of adhesion and aggregation compared to other formulas that were widely distributed in particle sizes. Percentage of whey in formulas Dielac1, Evolac1 and Dielac2 were 17%, 20% and 16%, respectively, which were similar to that of cow's milk, but increased to 25% in Celia2 and up to 48% in sunny baby2 and 52% in Nactalia1 becoming close to that of breast milk. Electrophoresis results confirmed that all protein types were the same in both cow's milk and infant formulas. Thus, allergic involved proteins were not eliminated by producers from tested formulas.

للمدة من10/4/2024 الى 25/4/2024

15/3/2024 الى 20/4/2024