Objective: The objective of this study was to investigate the impact of whey protein concentrate (WPC) derived from camels milk on cheese yield, some chemical, microbial, and organoleptic properties of low salt soft cheese during refrigerated storage. Materials and Methods: Cheeses made from buffalos milk without and with adding 4,000 and 8,000 μg/ml WPC. Results: Addition of WPC significantly increased the yield, titratable acidity, and decreased pH of the resultant cheese samples. Cheese treated with 8,000 μg/ml WPC had the highest effect on the reduction of the total bacterial count, coliform, molds, and yeast up to 29th day of storage in comparison to the 25th day and 17th day in cheese with 4,000 μg/ml and control samples, respectively. The organoleptic evaluation indicated that adding of WPC improved flavor, body, and texture and appearance of the cheese. Conclusion: The present study demonstrated that the application of camels WPC at 8,000 μg/ml in cheese can improve organoleptic and microbiological proprieties of low salt soft cheese and prolong its shelf-life at refrigerated storage up to 29 days in comparison to 25 days and 17 days in cheese treated with 4,000 μg/ml WPC and control cheeses, respectively. So, the present WPC has a potential for preservation as a food ingredient and natural food preservative. [J Adv Vet Anim Res 2019; 6(4.000): 528-535]

Objective: This study aimed to explore the viability of nitrogen distribution in milk to detect adulteration in market milk. Materials and Methods: Raw cow milk was obtained from the dairy farm at Bangladesh Agricultural University Dairy Farm (BAUDF). Fluid market milk, nonbranded bulk powdered milk, and local brand powdered milk were bought from the Mymensingh city area. The milk samples were T1 (milk from a known source—BAUDF, control group), T2 (reconstituted nonbranded bulk powdered milk), T3 (reconstituted local brand powdered milk), T4 (fluid market milk from Goala), T5 (mixture of 75% T1 and 25% T2), and T6 (mixture of 50% T1 and 50% T2). There were four replications in each variable, and the samples were tested for their physicochemical properties (specific gravity and acidity), gross composition (total solids, ash, milk fat, lactose, and total protein), and nitrogen distribution [casein nitrogen, noncasein nitrogen (NCN), and nonprotein nitrogen (NPN)]. Results: Statistical analysis revealed a significant difference (p < 0.05) among the milk samples about their physicochemical properties and gross composition. The T2 and T6 samples imparted lower protein content (p < 0.05). Much lower (p < 0.05) casein content was found in T2 and T6 than in T1. The NCN content among the samples also differed significantly (p < 0.05). All groups showed similar NPN values (p > 0.05) but the T1 (p < 0.05). Conclusion: The results from this study show the potential of the nitrogen distribution of milk to detect adulterated and reconstituted market milk; however, a hefty dataset is required before being adopted at the field level. [J Adv Vet Anim Res 2024; 11(4.000): 1023-1029]