Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36507620160601Biological Effects of Some Synthetic Flavoring Agents on Experimental Animals2852944300810.21608/jfds.2016.43008ENGehan A.GhoneimFood Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, EgyptFaten Y.IbrahimFood Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, EgyptSh. M.ElShehawyFood Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, EgyptJournal Article20190730The introduction of synthetic food flavorings has been widely increased in Egypt. These materials are used in both industrial and household processing scale. Many of these materials, which commonly used in the household preparations, are anonymous. The use of not controlled food flavorings (unknown) might exposure the consumers health to various health risks. These unknown flavoring materials used in food processing were subjected to chemically and biologically evaluation. Heavy metals contents and FT-IR analysis were determined. A nutrition experiment on rats was conducted to determine growth parameters, liver and kidney functions. Also, histological examination on brain and testes was done. Results indicated that studied heavy metals content of flavoring agents did not exceed the permissible limits of each that stated by international organizations. FT-IR spectra indicated that the studied unknown flavoring agents contained many functional groups such as hydroxyl, vinyl, carbonyl, amide, alcohol and aliphatic amine groups. As for growth parameters, body weight of all studied groups significantly decreased via increasing dosages of synthetic flavoring agents (10, 40, 70 and 100 mg/kg/day) compared with those of control group. Flavoring agents had a negative effect on liver and kidney functions where liver enzymes activity (ALT and AST), creatinine and urea concentrations of treated groups were significantly increased compared with those of control group. While, SOD activity and albumin content were significantly decreased. With increasing the administrated concentration of synthetic flavors the adverse effects of biological parameters had been significantly increased.As well as, brain histological sections proved to show congestion and edema. Testes showed irregular shape of seminiferous tubules, atrophy of leydig cells and disturbance in spermatogenesis. Results indicated that the used doses of the synthetic food flavorings were mostly attributable to hepatocellular damage, renal failure and decrease in spermatogenesis process. In conclusion, synthetic food flavorings had negatively affected the biological performance of Albino male rats. More studies could be required to re-evaluate the health effects of used food flavors in the local markets. Government must take conclusive decisions and put restrictions to reduce these hazard components import, handling and using.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36507620160601Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk2952984300910.21608/jfds.2016.43009ENM. N. F.HamadDepartment of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt.M. M.IsmailDairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.S. M. L.El-KadiAgriculture Microbiology Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.M. E. A.ShalabyDepartment of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt.Journal Article20190730The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT cultures in the previously mentioned milk. Acidity, E<sub>h</sub>, total nitrogen and ash levels of cow milk were slightly higher than those of coconut milk. On the contrary, total solids and fat values highly raised in the coconut milk than in the cow milk. Coconut milk obtained the greatest scores for color, appearance, body and texture; and the lowest scores of flavour. Increasing of acidity and E<sub>h</sub> values within fermentation was lower in coconut milk than in cow milk. Incorporation of coconut milk with cow milk reduced the development of acidity and E<sub>h</sub> in mixed milk. Blinding of different levels of coconut milk with cow milk lowered the curd tension values. Syneresis values of cow and coconut milk mixtures were higher than that of cow milk only.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36507620160601Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk2993064301110.21608/jfds.2016.43011ENM. M.IsmailDairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, EgyptM. M.TabekhaFood Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, EgyptGehan A.GhoniemFood Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, EgyptN. A.EL- BoraeyFood Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, EgyptH. F. A.ElashreyDairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, EgyptJournal Article20190730The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures. Soy milk yoghurt possessed the lowest acidity, redox potential, total solids, fat, total nitrogen, ash, total volatile fatty acids, saturated fatty acids and total amino acids contents while the buffalo’s milk yoghurt had the highest values for all the previous. Also, mixing of soymilk with buffalo or cow milk decreased these values in the resultant yoghurt. Conversely, Soymilk yoghurt had the highest level of unsaturated fatty acids and linoleic acid and α-linolenic acid. The count of <em>Str.</em> <em>thermophillus</em> was almost similar for fresh samples of soy, buffalo and cow milk yoghurt. Utilization of soy milk only or mixed with buffalo or cow milk in yoghurt manufacture clearly decreased the count of <em>L.</em> <em>bulgaricus</em>. In conculosion mixing of buffalo or cow milk with soy milk increased the sensory evaluation scores of yoghurt produced.