The document discusses the toxicity found in various dairy products. It provides details on the best and worst dairy products. The best products discussed are plain Greek yogurt, organic low-fat milk, and low-fat milk due to their nutritional benefits. The worst products discussed are fruit flavored yogurt, cream, and butter due to their high sugar, saturated fat, and cholesterol content which can increase health risks. The document also discusses the microbiological and chemical analysis of yogurt and cheese samples, finding contamination in some branded products.

3. Toxicity in Dairy Products

5. Best Dairy Products
Plain Non
Fat Greek
Yogurt
Organic
Low Fat
Milk

6. Plain Non Fat Greek Yogurt
• Greek yogurt has almost double the protein and half the sodium of
regular yogurt, making it an obvious choice.

7. Organic
• Grass-fed dairy cows produce milk that's up to five times higher in
conjugated linoleic acid, which correlates with lower heart-attack risk
in humans.
• Organic milk contains more vitamin E, omega-3 fatty acids, and lutein
than milk from conventionally raised cows.

8. Low Fat Milk
• Low-fat milk has 50 percent less cholesterol than whole milk. Low-fat
milk (also known as 1 percent milk) is still low in saturated fat like
skim is, but it has enough dietary fat to promote your body's
absorption of fat-soluble nutrients such as vitamins A, D, E, and K.

9. Worst Dairy Products
Fruit
Flavored
Yogurt
Cream Butter

10. Fruit Flavored Yogurt
• This 'healthy choice' actually delivers as much sugar as a candy bar,"
"Yogurt is a good source of calcium, protein, and beneficial probiotics.
And fruit is a good source of fiber and antioxidants. But 'fruited
yogurt' cancels out the benefits by containing up to six teaspoons of
added sugar per serving."

11. Cream
• A recent study in Archives of Osteoporosis found that eating cream
products (like cream, sour cream, and ice cream) actually decreases
bone density. Cream's low levels of calcium and vitamin D are largely
to blame, according to researchers. These products are packed with
calories and ridiculous amounts of saturated fat.

12. Butter
• Butter is bad. The yellow stuff contains huge amounts of cholesterol
and saturated fat, which aggressively increases levels of LDL (bad)
cholesterol.
• Just one tablespoon of butter contains more than half of your
recommended daily allowance of saturated fat.

13. Bone Health
• Calcium is an important mineral that helps to keep bones strong.
Consuming more than approximately 600 milligrams per day—easily
achieved without dairy products or calcium supplements. Clinical
research shows that dairy products have little or no benefit for bones.
• Soy milk and orange juice are two examples of products which
provide about the same amount of calcium per serving as milk or other
dairy products.Individuals often drink milk in order to obtain vitamin
D in their diets, unaware that they can receive vitamin D through other
sources.

14. Fat Content And Cardiovascular Diseases
• Dairy products including cheese, ice cream, milk, butter, and yogurt
contribute significant amounts of cholesterol and saturated fat to the
diet.Diets high in fat and especially in saturated fat can increase the risk
of heart disease and can cause other serious health problems.
• A low-fat, plant-based diet that eliminates dairy products, in
combination with exercise, smoking cessation, and stress management,
can not only prevent heart disease, but may also reverse it.

15. Dairy And Cancer
• Consumption of dairy products has also been linked to higher risk for
various cancers, especially to cancers of the reproductive system.
Most significantly, dairy product consumption has been linked to
increased risk breast cancers.
• The danger of dairy product consumption as it relates to prostate and
breast cancers is most likely related to increases in insulin-like growth
factor (IGF-1), which is found in cow’s milk. Consumption of milk and
dairy products on a regular basis has been shown to increase
circulating levels of IGF-1.

16. TOXICITY IN
YOGHURT

17. Yoghurt is a food produced by bacterial fermentation of
milk.
The bacteria used to make yogurt are known as "yogurt
cultures".
Fermentation of lactose by bacteria produces lactic acid,
which acts on milk protein to give yogurt its texture.

18. YOGHURT BRANDS IN
PAKISTAN
NESTLE YOGURT SWEET
NESTLE NESVITA Yogurt
PASCUAL CREAMY STRAWBERRY
YOGURT.

19. ADAM'S NATURAL YOGURT
ENGRO FOODS SWEET
YOGHURT
TUTTI FRUITTI FROZEN
YOGHURT

20. TOXINS IN YOGHURT ADDED BY THESE BRANDS
Sweeteners
Processed sweeteners such
as fructose, dextrose
Artificial sweeteners such as
sucralose
Fructo ligosaccarides –
neo sugar and inulin
Nanoparticles –
titanium dioxide
Flavors – fruit-flavor
without the fruit,
artificial flavors,
natural flavors, malic
acid
Thickeners –modified
corn starch, food starch,
pectin, and gelatin
Colors – artificial colors

21. MATERIALS AND
METHODS
SAMPLE COLLECTION
Three samples (A, B
and C) of unbranded
local yoghurt and two
samples (D and E) of
branded (industrial)
yogurt were collected
TOTAL VIABLE
COUNT
Total viable count
was determined by
standard plate
count method.
CENTRIFUGATION
METHOD Fat
percentage was
determined by
centrifugation
method .

23. Microbiological Analysis:
The microbiological
analysis of branded
yoghurt samples showed
the presence of coliforms,
indicating some type of
mishandling even at the
industry

24. Yoghurt samples were
tested for aflatoxins. In
2.5% of branded yoghurt
samples aflatoxins were
present in 10% higher
concentrations then
normal samples.
The highest aflatoxins
concentration was found
in strawberry yogurt
55.77 % the
concentration of natural
yoghurt samples was
9.52%.
STATISTICAL
ANALYSIS

25. • The chemical analysis shows the extent of
adulteration in milk used for yoghurt
production and deterioration of its
components.
• The study showed that the pH was above 4 in
all the branded samples, while in unbranded
samples the pH was even less than 4
• In fact, the prolonged and uncontrolled
fermentation, results in lower pH and more
acidity.
CHEMICAL ANALYSIS

26. TOXICITY IN CHEESE

27. Cheese is a food derived
from milk that is produced
in a wide range of flavours,
textures, and forms
by coagulation of the milk
protein casein. Cheese are classified into three
types (soft, semi-soft and hard)
according to their appearance.
The type of cheese depends on
the relative humidity, the
quantity of lipids, the method
used, and the type of salting

28. COMMON CHEESE BRANDS IN
PAKISTAN

29. TOXICITY AND ITS CAUSES
Cheese is exposed to
contamination with
microorganisms during the
production process including
fermentation, renneting,
salting in brine, packaging
and ripening.
Cheese are also exposed to
different types of
contamination during
manufacture with different
kinds of heavy metals such
as cadmium, nickel, lead,
copper and mercury.

30. Soft cheese is exposed to
surface growth of yeast and
molds, if exposed to
atmospheric oxygen. It gets
highly contaminated with
different Candida sp. that
have the ability to ferment
different types of sugar, in
addition to some toxigenic
fungi including Aspergillus,
Peculium and Fusarium.

31. METHODS AND MATERIALS
Collection of
samples
• 20 samples of
cheese were
collected from
different super
markets
Chemical analysis
• pH at 20C
• Determine dry
and organic
matter
• Heavy metals
Mold and Yeast
count
• Potato Dextrose
Agar
• Surface spread
technique
• After incubation
count was
performed

32. Fungal isolation and
count
•Media: malt extract
agar
•Ten plates for each
sample
•Incubation at 28C for
7-8 days
STATISTICAL ANALYSIS
•The analysis of
cheese samples was
carried out three
times and the results
were expressed as
mean ± standard
error (SE).

33. RESULTS AND DISSCUSSION
Different studies were conducted to evaluate the chemical analysis and
microbiological quality of 20 samples of cheese conserved at 40C
For all the cheese samples, the pH ranged from 5.2 to 6.3
The dry matter content ranged from 54 to 73%. The organic
matter was in the range of 49–70 mg/g.
Results obtained showed the concentration of some minerals and
heavy metals. Heavy metal concentration was in the order of Fe++ >
Zn+++ > Mn++ > Pb++ > Cu++ > Cd++.

34. The results
demonstrate that
the hygienic quality
of cheese sold in
markets was low
and did not have
enough assurance
in terms of public
health.
To improve the quality of cheese
for human consumption, efforts
to raise awareness of the
importance of hygiene barriers as
well as ensuring proper
decontamination of processing
equipment is essential.
CONCLUSION

36. *
Ice cream is a sweetened frozen food typically eaten as a snack or
dessert. It is usually made from dairy products, such as milk and
cream, and often combined with fruits or other ingredients and flavors.

37. Butyraldehyde used in plasticizers, alcohols, polymers. It has an almond like smell
and is used to make flavors.
Amyl acetate, is used as a flavoring agent. It is a paint and lacquer
solvent.
Diethyl glycol is used in plasticizers, and is a paint solvent. In ice
cream, it's used as a cheap substitute for eggs to thicken the product.
Aldehyde C-17 is an inflammable liquid used in dyes,
plastics, rubber and as a food flavoring

38. *
Benzyl acetate is used in soaps, detergents, incense, oils, lacquers, polishes, printing inks
and as a solvent in plastics and resins. It is also used in food flavors.
Sodium benzoate has the ability to deprive cells of oxygen, to break down the immune
system and cause cancer.
Polysorbate 80 is used in ice cream to resist melting. This chemical is working to
suppresses our immune system.
Each one of these is added to the ice cream on purposes of making this treat look, feel and taste better. In other
words, they are used to make ice cream more appealing to the human eye and to our taste buds, though none of
these ingredients provide any form of nutritional value. What’s more, they can have harmful effects.

39. WALL’s
IGLOO ICE CREAM
YUMMY ICE CREAM
HICO ICE CREAM
OMORE

40. Outbreak investigation and sampling
Outbreak investigation was carried out immediately after notification via the
emergency service by the staff members of the competent public health
authority.
Laboratory methods
Isolation and phenotypic characterization of S. aureus from human
samples.Human samples were processed and analyzed by the State Health
Office. The stool samples and the specimen of vomit were cultured on mannitol
salt phenol red agar. Nasal swab samples were directly cultivated on blood agar
with optochin disc. Suspect isolates were further tested for the production of
coagulase, catalase, and DNase/ staphylococcal thermonuclease.

41. *FT-IR: Fourier transforms infrared spectroscopy (FT-IR)
*Analyzing the total composition of components of the cell by using infrared
spectroscopy, FT-IR was used for rapid species identification and for comparison
of S. aureus isolates. For this purpose, all of the isolates were cultivated on sheep
blood agar plates at 37 °C for 24 h. Cells of each isolate were harvested with a
platinum loop and suspended in 80 μl of deionized water.
*Genotypic characterization of isolates
*As a prerequisite, DNA was extracted using the DNeasy Blood and Tissue kit
using lysostaphin to obtain bacterial lysis. Hence, isolates were genotypically
confirmed as S. aureus by means of multiplex-PCR and simultaneous detection
of 23S.

42. *
CPS was detected in varying numbers from
different types of ice-cream. The amount
of CPS in all other food left-overs was
below the detection limit (b102 CFU/g).
The S. aureus isolates detected in four of
five ice-cream samples (vanilla, chocolate,
pistachio and strawberry) were of spa-type
t127 (CC1). All of these isolates were enter
toxigenic.

43. Conclusion
• Milk and dairy products are not necessary in the diet and can, in fact,
be harmful to health. It is best to consume a healthful diet of grains,
fruits, vegetables, legumes, and fortified foods including cereals and
juices. These nutrient-dense foods can help you meet your calcium,
potassium, riboflavin, and vitamin D requirements with ease—and
without facing the health risks associated with dairy product
consumption.