Milk Powder Research Articles

An ethylvanillin electrocatalytic sensor based on perovskite La3+-doped barium stannate nanorods

Herein, a series of La3+-doped BaSnO3 nanorods (Ba1-xLaxSnO3) were prepared by sol-gel method and were developed as electrochemical sensor for the electrochemical detection of ethylvanillin (EVA). The Ba1-xLaxSnO3 sensor exhibited better electrocatalytic detection performance than that of GCE and BaSnO3, which is ascribed to the enhancement of conductivity and active sites after the introduction of La3+. The optimized Ba0.995La0.005SnO3 sensor exhibited a linear range from 0.05 μM to 130 μM and a low limit of detection (LOD) of 8.6 nM. Mechanistic study demonstrated that the electrochemical oxidation process of EVA is involved the diffusion control process of two electrons and the same number of protons. Additionally, the proposed sensor for EVA demonstrated good anti-interference ability, repeatability (RSD ∼2.70 %), reproducibility (RSD ∼2.99 %), and stability (RSD ∼2.44 %). Moreover, the Ba0.995La0.005SnO3 sensor has good recoveries (100.4 %–102.4 %) for the detection of EVA in real milk powder extraction sample. The as-fabricated Ba0.995La0.005SnO3 sensor provide the possibility to detect the EVA in the real sample.

Non-food use of solid residues from the dairy industry as a binder in dryformed fiberboard technolog

Non-food use of solid residues from the dairy industry as a binder in dry-formed fiberboard technology. The research investigated the possibility of using solid residues from the dairy industry as a binder in dry-formed fiberboard technology. The scope of work included the production of boards with a mass content of milk powder of 0%, 10%, 12%, 15%, and 20% (concerning the totally dry mass of wood fibers) and studying their selected physical and mechanical properties. The results show that the properties of the produced boards are related to the mass amount of the binder, and that is, using the right amount of binder makes it possible to obtain values that meet the requirements of the relevant European standards.

Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties

In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.

Comparison of plate counting with flow cytometry, using four different fluorescent dye techniques, for the enumeration of Bacillus cereus in milk

This study aimed to compare the performance of flow cytometry methods with plate counting for the enumeration of bacteria, using Bacillus cereus as a model organism. It was found that the cFDA-propidium iodide, CellROX™ Green-propidium iodide, and DiOC2 dye techniques had similar accuracy to plate counting, while the SYTO 24-propidium iodide dye technique was not as accurate. The four dye techniques had comparable precision to plate counting, with the CellROX™ Green-propidium iodide dye having the greatest precision. The consistency of the position and shape of the cell clusters on the flow cytometry plots, and the extent of separation of the cell from background clusters, was greatest with the DiOC2 and CellROX™ Green-propidium iodide dyes. Furthermore, the DiOC2 and CellROX™ Green-propidium iodide dyes performed well, even when a sample was measured containing reconstituted whole milk powder at a 10−1 dilution, without the use of sample preparation to specifically remove the milk constituents prior to measurement. Given gating of only one cell cluster was required to be managed with the DiOC2 dye, to determine the viable number of cells, it was found that the DiOC2 dye had the greatest ease-of-use. Overall, results indicated that the DiOC2 dye is an ideal candidate for the enumeration of viable bacteria in dairy samples on a high-throughput, routine basis.

Development and validation of an ELISA kit for the detection of Staphylococcus aureus enterotoxin A, B, C1, C2, C3, D, E from food samples

Staphylococcus aureus (S. aureus) is a significant food-borne pathogen that poses a threat to human health. The classical serotypes staphylococcal enterotoxin (SE) A, B, C1, C2, C3, D, E produced by S. aureus are the primary cause of its food-borne pathogenic toxicity. Therefore, establishing a highly sensitive, rapid, robust, high-throughput detection method for the total amount of classical serotypes of SEs is crucial for food safety and public health. This study prepared 10 rabbit polyclonal antibodies and 40 mouse monoclonal antibodies targeting SEA, SEB, SEC1, SEC2, SEC3. Upon identifying the optimal antibody pairs through square array method and optimization, a sandwich ELISA kit for the detection of SEs (SEA, SEB, SEC1, SEC2, SEC3, SED, SEE) was developed, with respective limits of detection at 0.169–0.688 ng/mL. In addition, this sandwich ELISA kit could detect SEs in raw cow milk, pasteurized milk, fermented milk, milk powder, whey powder, rice, raw pork, and canned beef samples with coefficients of variation below 7%. Meanwhile, this sandwich ELISA kit was stable at 4 °C for one-year storage. The study fills a research gap in the detection of the total amount of classical serotypes of SEs.

Transition milk or milk replacer powder as waste milk supplements to cold-stressed neonatal Holstein dairy calves: Effects on performance, feeding behavior, and health.

Young calves are more susceptible to cold than older animals due to their limited ability to regulate body temperature and lack of fat reserves and may have difficulty consuming the energy needed to cope with the cold by maintaining body temperature and meeting their metabolic needs, especially when fed constant levels of waste milk (WM) with less solids, which can be detrimental to health and future performance. An alternative to overcome this problem is increasing the milk's solids content to the existing volume by using different sources [milk replacer powder (MR) or transition milk (TM)]. Thus, we aimed to evaluate the effects of increasing the total solids of WM via MR (WM+MR) or TM (WM+TM) on the performance, feeding behavior, and health-related variables of cold-stressed dairy calves during pre- and post-weaning. We hypothesized that feeding WM supplemented with MR or TM as potential liquid feed enhancers would improve milk dry matter and energy intake of the calves with a positive impact on body development and have no negative impact on feeding behavior and health. Additionally, we hypothesized that MR would not differ from TM. As a sample size calculation at 80% power using power analysis (PROC POWER) in SAS 9.4, a total of 51 Holstein-Friesian vigorous male calves [vigor score 21-27; 17 per treatment; 4-d old; body weight (BW) = 40.0 ± 0.63 kg (mean ± SD)] were selected, assigned randomly to treatments, and housed in individual pens in an outdoor barn. Irrespective of the type of treatment, all calves were fed 6 kg/d liquid feed from d 1 to d 53 of the experiment. In a step-down weaning program, calves received 0.5 kg liquid feed from d 54 to d 60. All calves were weaned on d 61 and remained in the study until d 101 as post-weaning evaluation. The calves had ad libitum access to starter feed and fresh drinking water across the experiment. Intake, growth, and behavior data were analyzed using a general linear mixed model and health data were analyzed using mixed logistic regression, mixed linear regression, and survival analysis models in SAS. We found that supplementation was responsible for a greater dry matter intake (DMI; P = 0.004), superior average BW (P = 0.037), and increased crude protein (CP; P = 0.001) and crude fat (CF; P = 0.001) intakes, with the most favorable outcomes observed for the WM+TM group when compared with WM+MR. Animals fed WM (control group; CON) showed a smaller average daily gain during the first 40-d of life (P = 0.026), showing slight changes during the whole period of evaluation when compared with the supplemented groups (SUP; WM+MR and WM+TM). No difference between MR- and TM-SUP groups, probability of having abnormal appearance (P = 0.032) and pneumonia occurrence (P = 0.022) was reduced in the SUP than in CON animals, with no effect on diarrhea among treatment groups (P = 0.461). Using milk supplements added to WM is an alternative to improve the intake, performance, and health of young calves under cold stress. Our findings showed that SUP animals outperformed the CON group in terms of DMI, average BW, and intake of CP and CF, with the TM-SUP group displaying the most favorable outcomes. Moreover, the SUP groups demonstrated reduced odds of experiencing abnormal appearance and pneumonia, highlighting the positive impact of supplementation on calf health.

Formulation and Evaluation of Herbal Face Pack for Radiant Skin

It sounds like you’ve conducted a comprehensive study on formulating and evaluating an herbal face pack for glowing skin using natural ingredients. Your approach of using dried powders of various herbs like multani mitti, turmeric, sandalwood, saffron, milk powder, rice flour, and orange peel, along with preparing banana peel powder through shade drying, shows careful preparation. You’ve covered various aspects in your evaluation, including morphological, physicochemical, physical, phytochemical properties, irritancy, and stability under storage conditions. It’s great to hear that your herbal face pack showed promising results, such as being free from skin irritation and maintaining consistency over time. Your study scientifically supports the claim that the herbal face pack has the potential to impart a glowing effect on the skin. This substantiates its benefits for human use, highlighting its efficacy and safety. Good job on your thorough research!.

Sepsis caused by Phytobacter diazotrophicus complicated with galactosemia type 1 in China: a case report

BackgroundPhytobacter diazotrophicus (P. diazotrophicus) is an opportunistic pathogen that causes nosocomial outbreaks and sepsis. However, there are no reports of P. diazotrophicus isolated from human blood in China.Case presentationA 27-day-old female infant was admitted to our hospital with fever and high bilirubin levels. The clinical features included jaundice, abnormal coagulation, cholestasis, fever, convulsions, weak muscle tension, sucking weakness, ascites, abnormal tyrosine metabolism, cerebral oedema, abnormal liver function, clavicle fracture, and haemolytic anaemia. The strain isolated from the patient’s blood was identified as P. diazotrophicus by whole-genome sequencing (WGS). Galactosemia type 1 (GALAC1) was diagnosed using whole-exome sequencing (WES). Based on drug sensitivity results, 10 days of anti-infective treatment with meropenem combined with lactose-free milk powder improved symptoms.ConclusionP. diazotrophicus was successfully identified in a patient with neonatal sepsis combined with galactosemia. Galactosemia may be an important factor in neonatal sepsis. This case further expands our understanding of the clinical characteristics of GALAC1.

European Union–Mercosur Accord's effects on Brazilian milk powder

AbstractMilk is one of the few agricultural products in which Brazil is not competitive. The domestic market is served by domestic production and imports from Argentina and Uruguay. The Mercosur–European Union Biregional Association Agreement provides for the elimination of tariffs and the harmonization of nontariff measures between the parties. Because the EU is one of the most competitive regions in the world market for powdered milk, this study analyzes the effects of the agreement on the links in this production chain in the Brazilian market. A constant, nested, multisectoral, and vertically integrated elasticity of substitution model is structured incorporating uncertainty in the estimates of Armington elasticities through Monte Carlo simulations, as in Hallren and Opanasets. The model allows projecting the price effect (Armington) and the preference effect in the market shares of Brazil, Mercosur, and the EU on the domestic market. The results, in the most ambitious scenario of the agreement and in the most conservative estimate, show that Brazil would lose 71.7 percentage points in the domestic market. This means reducing Brazilian production by 475 thousand tons of powdered milk. The national agricultural link in this scenario would lose 15% of the current dairy demand. This loss benefits the EU, which would participate in the domestic market with a market share of 58.75%. Mercosur would add 13.41 percentage points to its current share of the Brazilian market [EconLit Citations: F13, F14].

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

Corn silk (Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value.Novelty statement.In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers.

Effect of lipid‐mediated moisture status on casein characteristic in two types of milk powders during accelerated storage

AbstractThis study aims to investigate the relationship between casein oxidation and moisture status in the presence of milk fat to clarify the role of fat on water in milk powder. The results showed that at the same water activity (aw), the faster oxidation of whole milk powder (WMP) is attributed to the high proportion of free water and immobilized water in them, indicating that the adsorption of milk fat mainly depended on multilayer water and the entrapped water. In the diffusion‐limited reaction, changes in water state affected more than radicals on casein oxidation. Glass transition temperature (Tg) was also affected by the water state of lipid adsorption. At low aw (<0.4), the water content of WMP and skim milk powder (SMP) was similar, but the Tg of WMP was significantly lower than SMP, especially when aw was 0.33, its Tg was <0. It suggested that water state rather than water content was the main factor affecting Tg. Especially, because the mobile water absorbed by milk fat in WMP reduced Tg, which further led to the acceleration of lactose crystallization, casein oxidative aggregation, and Maillard reaction.

New insights into raw milk adulterated with milk powder identification: ATR-FTIR spectroscopic fingerprints combined with machine learning and feature selection approaches

It is common that unscrupulous merchants attempt to gain profits by raw milk adulterated with high-temperature processing and long storage time of milk powder, which damages consumer rights and interests. In this study, we propose a practical, reagent-free and rapid method to identify raw milk adulterated with milk powder using ATR-FTIR spectra coupled with machine learning-based approach. Four distinct machine learning algorithms were performed to determine adulterated milk in authentic pure milk based on full spectrum and three interest of ATR-FTIR characteristic regions (1800–580 cm−1, 3700–2700 cm−1 and 1800–580 cm−1+3700–2700 cm−1). The results indicated that SVM and PLS-DA yielded higher average accuracy, sensitivity, specificity, negative predictive value and area under the receiver operating characteristic curve, compared with RF and SIMCA. In particular, SVM and PLS-DA based on ATR-FTIR feature region (1800–580 cm−1) provided near-perfect classification performance for adulterated milk with low computational intensity and good robustness. The satisfactory performance of rapid, reagent free and low-cost infrared spectroscopy with various machine learning algorithm and feature selection approach, confirm its potential for on-line monitoring and intelligent detecting of milk adulteration.

Development of a Phage-Displayed Nanobody-Based Competitive Immunoassay for the Sensitive Detection of Soybean Agglutinin.

Soybean agglutinin (SBA) is a primary antinutritional factor in soybeans that can inhibit the growth of humans and mammals, disrupt the intestinal environment, and cause pathological changes. Therefore, detecting and monitoring SBA in foods is essential for safeguarding human health. In this paper, M13 phage-displayed nanobodies against SBA were isolated from a naive nanobody library. An M13 phage-displayed nanobody-based competitive enzyme-linked immunosorbent assay (P-cELISA) was then established for SBA analysis using biotinylated anti-M13 phage antibody (biotin-anti-M13) and streptavidin poly-HRP conjugate (SA-poly-HRP). The biotin-anti-M13@SA-poly-HRP probe can easily amplify the detection signal without the chemical modifications of phage-displayed nanobodies. The established P-cELISA presented a linear detection range of 0.56-250.23 ng/mL and a limit of detection (LOD) of 0.20 ng/mL, which was 12.6-fold more sensitive than the traditional phage-ELISA. Moreover, the developed method showed good specificity for SBA and acceptable recoveries (78.21-121.11%) in spiked wheat flour, albumen powder, and whole milk powder. This study proposes that P-cELISA based on biotin-anti-M13@SA-poly-HRP may provide a convenient and effective strategy for the sensitive detection of SBA.

Deep eutectic solvent-functionalized amorphous UiO-66 for efficient extraction and ultrasensitive analysis of perfluoroalkyl substances in infant milk powder

In this study, a convenient and effective method for determination of perfluoroalkyl substances (PFASs) in infant formula was developed based on a novel dispersive solid-phase extraction using deep eutectic solvent-functionalized amorphous UiO-66 (DES/aUiO-66) as sorbent. The synthesis of materials could be achieved without the use of complex and environmentally unfriendly procedures. Parameters were systematically investigated to establish a simple, fast, and efficient green pretreatment method. The method demonstrated high sensitivity, good precision, a detection limit of 0.330–0.529 ng·kg−1, and low matrix effects (< 12.8%). The mechanism for this material was elucidated by ab initio molecular dynamics (AIMD) simulations and quantum chemistry calculations. The presence of massive pore structures and collectively synergistic binding sites facilitated affinity adsorption toward PFASs. Finally, this method was applied to the monitoring of PFASs in 10 actual milk powder samples. This groundbreaking approach opens new possibilities for the advancement of analytical techniques and food safety monitoring.

Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder

The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory characteristics of instant functional beverage powder. The experimental procedures consisted of prerequisite processing steps of cooking, drying, crushing and mixing all ingredients. The design was used to produce a total of ten samples of powdered beverage products. Whereas, dry samples and complete dissolution samples were analyzed for their physicochemical properties and sensory characteristics. Results indicated that the prepared beverage powder with various ratios of ingredient combinations delivered significant impact on their physical chemical and sensory characteristics. Principal component analysis (PCA) was implemented to group the attributes into three key dimensions that explained 76.51% of the total variance. Furthermore, Partial least squares regression (PLSR) was employed as a multivariate statistical tool to accurately determine carbohydrate, fiber, L* (dissolve), a* (dissolve) and b* (dissolve) as key drivers of liking. Having the highest consumer satisfaction levels and highest average liking scores of all sensory characteristics, the optimum formulation for instant functional beverage powder was formula 10 containing 23.34% of Pathum Thani fragrance rice powder, 13.33% of soy protein and 13.33% of milk powder, 20% of sugar, 10% of cocoa powder, 10% of malt powder, 5% of non-dairy cream powder and 5% inulin powder. More importantly, these research findings may influence decisions at many levels in increasing consumer acceptance of the product, manufacturing healthier products for people, and adding value to products of agriculture.

Long-term effects of food safety incident: Example of Sanlu milk powder incident

Long-term effects of food safety incident: Example of Sanlu milk powder incident

Education and nutrition intervention to mitigate stunting in Cisaranten Wetan, Cinambo District, Bandung

Stunting is a complex problem related to environmental health and the provision of nutritious food. Chronic malnutrition in children results in permanently impaired physical and cognitive growth. Cisaranten Wetan Village, Cinambo District, Bandung has problems with the health conditions of children who are indicated to be stunted. The purpose of this service activity is to provide education to Integrated Healthcare Center (in Indonesia: Posyandu) cadres and the community regarding stunting, as well as assistance with specific nutritional interventions for children indicated as stunted. Education was conducted by the STFI Community Service Team with the theme of balanced nutrition and child development in the form of counseling, videos, and leaflets. Children who are indicated to be stunted are given additional food in the form of egg powder, curcumin honey, and goat milk regularly. The existence of routine education carried out with various media causes a change in the level of knowledge from the moderate category to good in mother respondents with children who are indicated to be stunted. Increased maternal knowledge affects behaviour in parenting and child growth and development.

Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security.

Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20-30%), malted green gram flour (15-25%), and boiled chicken powder (5-15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana &amp; watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.

The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder. Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt. The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production. The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.