The ability of milk fermented with Lactobacillus plantarum ONC141, to confer protection against Salmonella typhimurium was investigated in mice. Feeding mice with the fermented milk conferred protection against oral challenge with virulent S. typhimurium, as compared with control mice that were received with commercial milk. So as to make an action mechanisms of the protection clear, some basic immunological tests attempted to try. An antibacterial activity of the fermented milk against S. typhimurium in vitro was not detected. Spleen cells from mice given the fermented milk produced significantly higher amounts of interferon-γ in response to stimulation with concanavalin A than the cells from the control mice. The fermented milk feeding had no significant effect on interleukin-4 production by spleen cells. Peyer's patch cells from mice given the fermented milk produced higher amounts of total IgA, in response to stimulation with heat killed S. typhimurium than cells from the control mice. These results suggest that milk fermented with L. plantarum ONC141 might be able to modulate the host immune system of both mucosal and acquired immunity in mice. Thus dietary supplementation with milk fermented with L. plantarum ONC141 might provides an unique opportunity for developing immune-enhancing probiotic dairy products with contribution to health benefits.

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 The microstructure of protein and fat in Camembert, Gouda, Mascarpone, Cream Cheese and Butter purchased from the commercial sources was elucidated by a histochemical method combined with Acrolein-Schiff reaction and Oil red O staining. The protein particles and fat globules were finely identified by their differential stainability. The double staining method is reliable for evaluating the distribution of protein and fat in the section of various milk products like cheese and butter. Therefore, the present method is available for making good judgment on imported High Fat Cream Cheeses, which belong to the group of natural cheese or dairy spread.

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