Archives of Nutrition and Food Science

Original Research Open Access

Influence of milk containing water, penicillin and ammonium chloride on the processing properties and chemical composition of yoghurt and Sudanese white cheese

Tayseer, A. S. Idrees , Ibtisam, E. M. El Zubeir

Yoghurt and cheeses are important rich food for the human, however they might be subjected to adulteration, which alter their quality. This study investigated the effect of milk adulteration on the processing properties of yoghurt and Sudanese white cheese and their chemical composition. Cheese and yoghurt were made from milk with known amounts of added water, penicillin, and ammonium chloride; separately. 

Arch Nutr Food Sci, 2025, Volume 3, Issue 1, p1-10 | DOI: 10.46439/nutrition.3.008

Original Research Open Access

Bacteriological assessment of fresh Grewia asiatica juice from street vendors in urban Pakistan

Syeda Noor Fatima , Shaherbano , Fariha Arif , Iram Shahzadi

Street vended fruit juices are widely consumed in Pakistan, particularly during extreme summer heat, providing essential nutrition values mostly fulfilled by fruits and their juices. Generally, microbial growth in juice is restricted by using preservatives and storage temperatures. From public health point of view, presence of microbes can cause foodborne diseases and outbreaks.

Arch Nutr Food Sci, 2025, Volume 3, Issue 1, p11-19 | DOI: 10.46439/nutrition.3.009