Milk Curd Research Articles

Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales

There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced fat droplet size, leading to a more compact protein network. Emulsion gels behaved as weak solid viscoelastic materials and tan δ decreased at temperature >85 °C. Lower temperatures (70 °C) lead to oiling off and incomplete gel network formation.

Characteristics of Buffalo Milk Curd on Variations in Fermentation Time

Curd is a processed product from buffalo milk through a fermentation process. The clumping of fresh buffalo milk into curd occurs due to the presence of Lactic Acid Bacteria (LAB) in buffalo milk. Curd contains lactic acid bacteria (LAB), which are beneficial for health. These bacteria not only extend the shelf life of food by inhibiting the growth of spoilage and pathogenic bacteria but also produce bioactive compounds that are good for the body. LAB contained in curd even has probiotic properties. This research used a starter of 10% buffalo milk curd. In one production, 4500 ml of fresh buffalo milk and 500 ml of starter are used, yielding 3.8 kg of buffalo milk curd. The results of observations during 7 days of fermentation were water content (81.25-72.53%), ash content (0.93-0.89%), protein content (8.97-7.94%), fat content (7 .72-7.10%), carbohydrate content (1.13-11.54%), pH value (5.72-4.27), temperature (26.87-28.43oC), Total Lactic Acid Bacteria (1.6x109- 8.1x109 cfu/ml).

Application of whey protein microparticulates in the production of ice cream and other dairy products

The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP) in production of ice cream and other dairy products. Information about the essence of the microparticulation process and methods for WPMP production is given. Data on the composition and physico-chemical properties of liquid and dry WPMP are presented. An effect of sizes of WPMP particles on quality characteristics of products made with their use is described. The majority of the analyzed studies indicate that the diameter of particles is 1.0–2.5 µm. However, contradictory data were obtained for this indicator — if the results of all studies are taken into consideration, a size of conglomerates can be 0.5 to 12 µm. These sizes are comparable with parameters of fat globules, which allow receptors of the human oral cavity to perceive them identically. Due to this, WPMP can be used as an imitator of milk fat. It is noted that the microparticulation process enables producing WPMP with targeted functional properties, namely, with particular characteristics by indicators “solubility”, “water holding capacity”, “gel formation”, “emulsifying and foam forming properties”. Information about the specific features of using and dosing WPMP in fermented milk products, such yogurt, kefir, curd cheese and cheese, is given. A special attention is paid to the results of the investigation of using WPMP in ice cream. It is noted that most often scientists used WPMP to make up for the sensation of fatness in defatted and nonfat dairy products. The ability of WPMP to increase the biological value of food products is highlighted. It has been concluded that WPMP enables formation of soft and elastic structure in low-fat dairy products, intensification of milky color and restriction of ice crystal growth in frozen desserts by binding and equally distributing moisture. The data were obtained about the clinical investigation of an effect of ice cream with WPMP on the health of children and adults. The negative effect of WPMP on the indicators of clinical analyses of humans and their health was not revealed.

Case–control study of milk curd obstruction in newborn infants in a tertiary surgical neonatal intensive care unit

BackgroundMilk curd obstruction (MCO), in which milk becomes inspissated, is a rare, serious, complication of preterm birth. Case reports implicate male sex and bovine-derived human milk fortifier (HMF) use as...

Development and quality evaluation of plant-based milk curd

Development and quality evaluation of plant-based milk curd

Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow’s milk on the fermentation process of milk mixtures during the production of fermented dairy products. Research methods included chemical, physical, organoleptic, and microbiological methods (determination of the quality indicators of raw milk and fermented milk curds), and technological methods (determination of acid formation activity and viscosity). The initial characteristics of raw milk were investigated according to genotype, revealing no direct correlation. Changes in the physicochemical, microbiological, and organoleptic properties of fermented milk curds during biotechnological processing and storage were examined. Optimal technological process regimes were selected, and technological methods were chosen to minimise the influence of secondary factors on the experiment. A mixed culture preparation of mesophilic lactic acid lactococci, including L. Lactis ssp., was chosen as a starter culture. It was established that all 13 milk samples were suitable for biotechnological processing using mixed cultures of mesophilic lactic acid bacteria. As a result, it was concluded that the production of fermented dairy products from raw milk with the presented β-casein genetic modifications, A1A1, A1A2, and A2A2 – using L. lactis ssp. cultures – is possible using the classical technology and does not require adjustment of the technological conditions. The obtained results can be used in the dairy industry when developing technologies for fermented dairy products from A2 raw milk

Insights on the microbiology of Ethiopian fermented milk products: A review.

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back-slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf-life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non-controlled fermentation, and limited knowledge or awareness of small-holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended.

Extraction, catalytic study and milk-clotting properties of proteases from Brassicaoleracea

Proteases were extracted and biochemically characterized from different Brassica oleracea varieties (B. oleracea var. palmifolia (black cabbage, BC), B. oleracea var. sabellica (curly kale, K), and B. oleracea var. botrytis (white cauliflower, WC)). Calf rennet (CR) and Cynara cardunculus crude extracts (CC) were used as reference samples. The catalytic study used two different substrates: the synthetic peptide Bz-Phe-Val-Arg-pNA (BPVA-pNA), which contains para-nitroaniline (pNA), and azocasein (AzC) as a macromolecular substrate. The effect of temperature and pH on the proteolytic activity were also evaluated. Brassica proteases were further proposed as milk coagulants, and their coagulating efficiencies were evaluated. Bovine casein was incubated with the plant extracts, and the relative breakdown products were observed through electrophoresis. BC, K, and WC contain proteases which hydrolyze the macromolecular substrate (AzC) and synthetic peptides with Arg in P-1 (BPVA-pNA). Therefore, among the three B. oleracea varieties and control extracts, K leaf extracts displayed greater catalytic efficiency against AzC. Brassica extracts showed a lesser milk clotting index but visible milk curd formation. More importantly, the protease activities of BC and K extracts exhibited great catalytic activity over a broad range of pH (3.6–9.0) and temperatures (40–70 °C) using AzC as a substrate. Current pH and thermal tolerance results indicate that B. oleracea var. palmifolia and B. oleracea var. sabellica proteases could have broad applications in food technology. Many plant resources, which could represent potential sources of efficient proteases, are still unexploited.

Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages.

This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4°C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches, Salmonella spp. and Listeria monocytogenes were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (p > 0.05). An increase in bacterial counts (>2 log colony-forming unit [CFU]/g) and recontamination with Salmonella spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and Escherichia coli median values by 2.56, 2.64, and 2.3 log CFU/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU/mL, respectively. Of interest, in the freshly finished product, Salmonella spp. was present but L. monocytogenes was absent; however, after the shelf-life period, L. monocytogenes was present but Salmonella spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.

Draft genome sequence of Leuconostoc falkenbergense isolated from naturally fermented buffalo milk curd.

This study reports the draft genome of Leuconostoc falkenbergense strain BSMRAU-M1L5, isolated from artisanal buffalo milk curd in Bangladesh. The draft genome spans 1,776,471 bp, with 50× coverage and 96 contigs.

Genomic insights into antibiotic resistance genes in Leuconostoc citreum strains isolated from artisanal buffalo milk curd in Bangladesh through whole-genome sequencing.

We sequenced the genome of Leuconostoc citreum strains BSMRAU-M1L6 and BSMRAU-M1L13 isolated from artisanal buffalo milk curd in Bangladesh. The draft genomes of BSMRAU-M1L6 and BSMRAU-M1L13 are 1,869,891 and 1,890,611 bp, respectively, with 50.0× coverage (both) and 65 and 75 contigs, respectively.

Growth inhibition of Salmonella by Leuconostoc species isolated from buffalo milk curd

Traditional fermented products are considered to be a niche for microbial diversity. Probiotics offer a unique approach for addressing the threat of antibiotic resistance. Therefore, the aim of the present study was to isolate Leuconostoc spp. from Buffalo milk curd, an artisanal fermented dairy product in Bangladesh and assess their growth inhibition competence against Salmonella sp. A total of 50 isolates were isolated and purified from five freshly prepared buffalo milk curd samples using two different media, with glucose or sucrose as the carbon source. Among these pure isolates, 37 were identified as presumptive Leuconostoc spp. The biochemical identification using the VITEK 2 system confirmed that 59.5% of the isolates were Leuconostoc mesenteroides ssp. cremoris, while 40.5% were Leuconostoc pseudomesenteroides. Out of the identified isolates, twelve had a similarity of over 97%, and twenty-five had a similarity of less than 96%. Consequently, these twelve isolates were tested for their antimicrobial activity against Salmonella sp. using two in vitro methods, agar well diffusion and microbroth. The isolate M1L1 exhibited the highest inhibitory zone (15 mm) and showed 55.6% growth inhibition by the agar well diffusion and microbroth assay, respectively, suggesting a similar efficacy between the two methods. Notably, five other isolates also displayed inhibitory zones ranging from 13 to 15 mm and growth inhibition percentages of 37 to 52%. Overall, the isolated Leuconostoc spp. could be utilized as probiotics to combat pathogenic microorganisms. Ann. Bangladesh Agric. (2023) 27 (1): 93-104

The kinetics of milk gel structure formation studies by electron microscopy

The aim of this study is to enhance the comprehension of the mechanism of enzymatic gelation in milk by visualizing the evolution of its microstructure through transmission electron microscopy. In order to minimize the potential for artifacts during the preparation process and eliminate any possible difficulties in interpreting the resulting images, three distinct methods were employed in the research: shading the surface topography with vacuum deposition of heavy metal, negative staining of the specimen with a heavy metal solution and replicating a cleavage of a quick-frozen sample. The selection of time intervals for sampling the gel during its evolution is determined by the most probable significant modifications in the resulting gel. Based on the research, it has been shown that natural milk is a nonequilibrium system from the perspective of statistical thermodynamics. A notable observation is that the glycomacropeptides forming the hair layer on the surface of casein micelles are unevenly distributed, leading to the formation of micelle dimers and trimers. It has been determind that during the initial stage of enzymatic gelation in milk, clusters of loosely bound micelles are formed in areas with the highest concentration. The formation of micelle chains is absent at this stage due to the non-anisometric nature of micelles and the energetic disadvantage of their formation. It has been found that under the influence of enzymatic gelation near the gel point, a hierarchical process involving the transformation of the milk’s protein component is activated. The trigger mechanism for this process is a cooperative conformational transition in clusters of casein micelles, which initiates a chain of more energy-intensive reactions in the following sequence: hydro­phobic interactions → hydrogen bridges → electrostatic interactions → calcium bridges. The result is the conversion of loosely bound micelle clusters into denser aggregates, predominantly contributing to the formation of milk curd. It is worth noting that gelation in milk can be regarded as a process that reduces the free energy of the dispersed system. Understanding the correlation between the decrease in the free energy value during gelation and the physical properties of the finished cheese and other dairy products continues to be a relevant area of research.

Curds in the way: A milk curd obstruction review and normal sonographic bowel appearances using a novel scoring system in neonates on fortified breast milk feeds.

Fortified expressed breast milk (FEBM) is a standard of care for premature and low birth weight neonates, but comes with an elevated risk of a rare but re-emergent pathology called milk curd obstruction (MCO). Little is known about normal sonographic appearances of bowel contents in this feeding setting, making the recognition of abnormalities difficult. Thus, we aimed to describe appearances that may be considered typical pre- and post-fortifier inclusion. Ten neonates of <32 weeks' gestation or a birth weight of <1,800 g recruited from Auckland City Hospital Neonatal Intensive Care between 1/5/2019 and 10/9/2019 received bowel ultrasounds within 24 h before and 10-14 days after starting FEBM. Bowel contents in six abdominal regions were assigned scores of 1-6 based on increasing solidification. Lower gestational age was correlated with more solid contents on the pre-fortifier ultrasound (P = 0.02). Fortifier was significantly associated with increasing solidity, particularly in the left abdomen (P < 0.001). The left lower quadrant and rectum accounted for much of this change (P = 0.012 and P = 0.002). One subject who subsequently developed a clinical picture consistent with early MCO had uniquely demonstrated non-rectal solid contents (score 6). The interobserver kappa score for two assessors was 0.91 (95% CI 0.94-0.99) on still images. This small cohort demonstrated increasing bowel content solidification after breast milk fortification using a novel ultrasound scoring system with good interobserver agreement. Non-rectal solid contents (score 6) appeared atypical. Ultrasound shows promise for its non-irradiating diagnostic utility in the setting of early milk curd disease evaluation of the premature neonate.

Structural dependence of concentrated skim milk curd on micellar restructuring

This study was conducted to establish an understanding of how milk concentration modulates the rennet curd structure. Rennet-induced gelation and renneting under slow acidification achieved using glucono-δ-lactone (GDL) and structural properties of reconstituted skim milk gels at two concentration levels (9 and 25 % total solids) were studied by measuring variations in (a) viscoelastic behaviour, (b) micellar size, charge density, diffusivity, and (c) hydrophobicity using dynamic rheometry, dynamic light scattering and fluorimetry, respectively. Concentrated milk showed a greater estimated hydrodynamic radius of casein micelles, lower zeta (ζ)-potential, ratio of serum to total Calcium (Ca) and charge density and increased surface hydrophobicity, all supporting the view that micellar restructuring particularly sub-particle transfer takes place and contributes to rapid gelation. Moreover, hydrophobic interactions occurred very quickly (within 5 min in combined gels, 10 min for renneting only), demonstrating their pivotal role during the flocculation stage. All gels exhibited a solid viscoelastic character as the elastic modulus (G′) was greater than loss modulus (G″) while both G′ and tan δ (G''/G′) were frequency-dependent. Frequency sweeps classified the concentrated gels into three stiffness categories caused by the level of rennet or GDL as rigid, hard and soft, whereas an increased flow-like behaviour (high tan δ), restricted diffusion and excessive water retention revealed limited structural rearrangements (contraction & macrosyneresis) during curd ageing. Acidification increased the diffusion rate in control curd, thus, enhanced contractive rearrangements, macrosyneresis and curd strength. Findings suggest that micellar restructuring induced by milk concentration is the principal modulator of the curd structure.

Optimization and Quality Evaluation of Oats (Avena sativa) Flour Incorporated Paneer

Efforts were initiated to prepare a carbohydrate, calcium and fibre rich paneer by addition of oat flour (Avena sativa). Six samples’ formulations were prepare including control paneer, (100% milk curd). The different formulations of (oats flour: milk curd) in the ratio as: sample (1:99), sample (1.5:98.5), sample (2:98), sample (2.5:97.5) and sample (3:97) to access the quality and acceptability of paneer. The experiment was designed by central composite mixture design and the obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at 5% level of significance version 12.1. The oats flour and milk curd for the development of value-added product, and evaluate proximate and sensory characteristics of product.&#x0D; The sensory evaluation revealed sample (1:99) was found to be best by comparing sensory score of overall acceptance given by the panelists and functional components. Crude protein, crude fat, total ash and carbohydrate of control product were found to be 41.43%, 49.7%, 4.39% and 4.44% whereas for best product the results were 40.54%, 48.97%, 4.39% and 5.92% respectively. The calcium content of best paneer and control paneer were found to be 467.08 mg/100 g and 399.12 mg/100 g respectively. The fiber contents were zero and 0.156% in control and best product sample (1:99) respectively. Therefore, it was concluded that the incorporation of oats flour for the formulation of value-added paneer will be helpful for developing value-added dairy products for the developing countries.

Effect of incorporating &lt;em&gt;Lacticaseibacillus rhamnosus&lt;/em&gt; GG and arrowroot (&lt;em&gt;Maranta arundinacea&lt;/em&gt;) powder on physicochemical properties of buffalo milk curd

Syneresis is one of the common textural quality defects found in traditionally prepared buffalo milk curd (meekiri). The current study aimed to determine the effect of incorporating Lacticaseibacillus rhamnosus GG (LGG) and arrowroot (AR) powder alone and in combination on the physicochemical properties of buffalo milk curd over refrigerated storage. Four buffalo milk curd formulations were prepared: control curd (without probiotic and prebiotic), probiotic curd (with 2% LGG), prebiotic curd (with 3% AR powder), and synbiotic curd (with both 2% LGG and 3% AR powder). The syneresis, pH, titratable acidity, and textural properties (hardness, cohesiveness, gumminess, and adhesiveness) were evaluated over the refrigerated storage at d 1, 4, 7, and 10. The addition of LGG resulted in decreased syneresis and acidity, and increased hardness, gumminess, and chewiness. In contrast, AR positively affected decreased syneresis and acidity. LGG and AR powder in combination significantly lowered syneresis however negatively affected on the hardness, gumminess, and chewiness.

Use of Raw, Thermized and Pasteurized Cow’s Milk for Making Siirt Herbed Tulum Cheese.

In this study, Siirt herby tulum cheese was produced using raw, thermalized and pasteurized forms of cow milk taken from a farm. Production and packaging were completed within 24 hours. The pasteurization was made at 72˚C for 1 min, and the termization at 68˚C for 1 min. Cloth formation was made at 32˚C for 90 min. The clot was broken into a 1x1x1 cm pieces, left for 45 min, and then filtered for 15 min. First pressure was applied to the strained curd, to which 1% salt was added, under half the weight of milk for 12 hours. Sirmo (Allium sp.) was added to the curd and a second pressure was applied for 12 hours under a weight equal to the weight of the milk used. Chickpea-sized cheese samples were tightly pressed in a plastic screw cap package, and then ripened at 4 °C for 120 d. The curd efficiency was calculated using the ratio of the amount of curd to the milk. The % yield of raw, thermized and pasteurized milk curds was determined as 26.7, 38.6 and 21.1, respectively. Similar dry matter levels (average 45%) were detected in all three cheeses. It was observed that pasteurized milk cheeses reached appropriate microbiological quality on the first d, pureed milk cheeses on the 60th d, and raw milk cheeses on the 90th d. During the process, the pH of raw milk cheeses increased from 5.4 on the first d to 7.1 on the 120th d. In pasteurized milk, these values were measured as 6.1 and 5.9. Adequate acidity and pH improvement was observed by using pasteurized cow's milk. It was seen that Siirt herby tulum cheese can be produced using pasteurized cow's milk, with a minimum of 20% fat, 20% protein, 45% dry matter and a maximum of 2% salt. The proposed method may be useful for more standard, hygienic and economical production. Further research on the subject and development of the ideal industrial production process can be achieved.

Antioxidant and Antibacterial Activities of Curd and Whey Kefir Produced from Etawa Goat Milk

Kefir is a fermented drink with many benefits. Kefir contains antioxidant compounds that can inhibit free radical activity.In addition, kefir contains lactic acid bacteria, which provide good antibacterial activity and improve the health of the digestive tract. This research aimed to determine the antioxidant and antibacterial activities of kefir made from Etawa goat milk. The methods used in this research included fermentation of Etawa goat milk with 10 % kefir seeds at 37 °C and a fermentation time of 2 days. Antioxidant activity was tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH), and antibacterial activity was tested using agar diffusion. The peptide molecular weights in kefir were analyzed using SDS-PAGE. The results showed that the antibacterial and antioxidant activities in Etawa goat's milk curd kefir has a higher activity than whey kefir. The antioxidant activity of curd has an IC50 of 43.99 ppm, which is a powerful antioxidant. Curd's antibacterial activity forms a clear zone of 7 mm against Bacillus cereus and is included in the solid antibacterial category. In Escherichia coli, a clear zone of 6 mm was formed and included in the moderate antibacterial category. The results of SDS-PAGE gel visualization found three prominent bands measuring 10, 15, and 33 kDa, respectively.

Effect of Buffalo Curd Milk-Edamame Pudding Snack Consumption on Fasting Blood Glucose Levels and Lipid Profile in Diabetes Mellitus Patients

Background: Buffalo milk curd, a native probiotic source from Indonesia, is dominated by live indigenous Lactic Acid Bacteria known for their ability to lower blood glucose levels. Edamame contains amino acid arginine, chromium, antioxidants, and fibre, aiding in blood glucose control and lipid profile reduction. Objectives: This study aimed to assess the effects of buffalo milk curd and edamame-based pudding snacks on fasting blood glucose levels and lipid profiles in Type 2 diabetes mellitus (T2DM) patients. Methods: This study used a True Experiment Design with Pretest-Posttest Control Group Design. The study involved 32 patients divided into treatment and control groups. During the study, the treatment group received 250 g of snacks in the morning and evening for one week. Blood glucose levels and lipid profiles were measured using the enzymatic colourimetry method. Results: The results showed decreased fasting blood glucose levels before and after treatment in both control (-17.06 ± 40.17) and treatment (-48.38 ± 40.27 mg/dl) groups (p=0.036). Total cholesterol levels also decreased in control (-15.87 ± 23) and treatment (-41.4 ± 19 mg/dl) groups (p=0.001). There were decreased LDL levels in control (-6.81 ± 29.09) and treatment (-27.3 ± 25.09 mg/dl) groups (p=0.04). However, HDL and TG levels showed no differences at the end of the study. Conclusions: Buffalo curd milk-edamame pudding snacks can reduce fasting blood glucose levels and lipid profiles, particularly total cholesterol and LDL levels, in Type 2 DM patients.