Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by Guity Karim
Total Records ( 2 ) for Guity Karim
  Hamid Mirzaei , Ali Ghiasi Khosroshahi and Guity Karim
  The aim of this study, was to determine the hygienic condition of processing and chemical characteristics of Lighvan cheese, a white cheese traditionally produced from raw ewe`s milk and occasionally made from either raw goat`s milk, raw cow`s milk or from mixed of them in Tabriz. In this study, 178 cheese samples were collected randomly from retailers in different regions of Tabriz and examined. The results indicated that the mean value of coliforms bacteria, Staphylococcus aureus, molds and yeasts of cheese were (4.141.27)102, (4.530.32)103, (4.542.37)103 and (92.0838.86)103 CFUg 1, respectively. Also, the number of coliforms, Staphylococcus aureus and molds in 10.1, 10.1 and 34.2% of the samples were higher than the limits allowed by the national standard for Iranian industrial white ripened cheese, respectively. Furthermore, E. coli, faecal coliforms and positive coagulase Staphylococcus aureus were isolated from 58.4, 62.9 and 18% of the samples, respectively. No Salmonella was found in the samples. Chemical parameters such as pH (4.680.30), titrtable acidity (1.410.44%), dry matter (41.563.51%), protein (20.132.25%), fat (19.13.14%), NaCl (4.351.38%) and ash (5.921/26%) were also determined. It can be concluded that Lighvan cheese is one of the promising traditional white cheese in view of its high nutritional value and unique aroma and taste but hygienic condition of its processing is not very satisfactory.
  Hamid Mirzaei , Bahram Amouoghli Tabrizi , Ali Hasanpour , Alireza Babapour and Guity Karim
  The potential use of probiotics in restoring the urogenital and gastrointestinal health has received tremendous interest in the last decade, while few safety concerns are still being debated. Effect of oral administration of different doses of probiotic Lactobacillus casei 01 on the haematological parameters, serum protein and albumin of albino rats was investigated. Thirty two rats divided into four groups (A, B, C and D) of 8 rats per group were used. Group A was placed on the basal diet with pure milk alone, while group B, C and D were placed on the diet and also treated with 32, 64 and 96 mL of 107 cfu mL 1 of milk cultured of Lactobacillus casei 01, respectively for 45 days. Blood samples were collected by carotid artery cannulation for terminal bleeding into potassium EDTA containers. Parameters were determined using autohaematological analyzer. Results show there are significantly increase (p<0.01) in PDW, PMV and lymphocytes% by control group rats when compared to the other group rats. In rats treated with lowest doses of Lactobacillus casei 01 there were significantly increase (p<0.01) in Total protein, albumin, WBC and Mid amount when compared with the control, also amount of Granulocytes, HGB, RBC count and HCT in the highest dose group of Lactobacillus casei 01 are significantly highest (p<0.01) except RDW-CV that it was significantly increase (p<0.01) to the C group rats when compared with control group. In other parameter was not found meaningful different (p<0.05). The data obtained showed that milk fermented Lactobacillus casei 01 is safe and it has immunostimulatory effect. Its effect on haematological parameters was dose dependent.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility