scholarly journals Study of the Chemical and Sensory Properties of a Calcium–Milk Coagulum

2016 ◽  
Vol 1 (1) ◽  
pp. 12-20
Author(s):  
Jasim M. S. Al-Saadi
Keyword(s):  
Cold Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Cheese Sample ◽  
Total Solids ◽  
Coliform Count ◽  
Soft Cheese ◽  
Zero Degree

The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim milk were investigated. The yield of calcium milk coagulum was 18.16%, and this value was higher than the yield of soft cheese which was 10.6%. At zero degree of cold storage, the moisture, total solids, acidity, lactose, proteins and ash% in calcium milk coagulum were 66.6, 33.3, 0.14, 3.7, 26.9 and 1.7 % respectively, While these values in soft cheese were 72,27.9, 0.13, 3.5, 21.8 and 1.4 % respectively.Sensory evolution scores for flavour, holes, bitterness, appearance & colour of calcium milk coagulum at zero degree and after 28 days of storage at 7±1°C were higher than soft cheese, while texture and body scores were less than soft cheese. After 14 days storage at (7±1 °C) the total bacterial count, Coliform count and fungi count of the soft cheese sample was significantly higher than that in calcium milk coagulum.

Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

2020 ◽  
Vol 16 (5) ◽  
pp. 661-670 ◽  
Author(s):  
Heba H. Salama ◽  
Samy M. Abdelhamid ◽  
Nabil S. Abd-Rabou
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Frozen Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Impact of policy-induced structural change on milk quality: evidence from the Flemish dairy sector

2009 ◽  
Vol 76 (2) ◽  
pp. 234-240 ◽  
Author(s):  
Bart Van der Straeten ◽  
Jeroen Buysse ◽  
Guido Van Huylenbroeck ◽  
Ludwig Lauwers
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Size Distribution ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Farm Size ◽  
Total Bacterial Count ◽  
Coliform Count ◽  
Exchange Policy ◽  
The Impact

This paper uses a Markov chain model to analyse the dynamics in farm-size distribution among the Flemish dairy sector and the impact of quota policy regulation on such changes. The model predicts a decline of 24% in number of farms in 2014 compared with the current situation with a more liberal exchange policy and a decline of 18% with a restricted quota exchange policy. From these Markov chain model results, we analysed the impact of farm-size distribution on eight different milk quality parameters (total bacterial count, somatic cell count, coliform count, freezing point, urea-N, fat content and protein content and penalty-points). In general, larger farms produce higher quality milk than smaller farms, especially with respect to the microbiological parameters (total bacterial count, somatic cell count and coliform count). The change in farm-size distribution from a liberal quota exchange policy would decrease the average total bacterial count by 18·0%, the somatic cell count by 2·1% and the coliform count by 11·0%. The aggregate performance of the other parameters are smaller with improvements in all cases of <1%.

scholarly journals Identification of Microbial Contamination Sources in Distilled Spirits

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Ancuța ROTAR ◽  
Cristina Anamaria SEMENIUC ◽  
Elena MUDURA ◽  
Teodora COLDEA ◽  
Carmen LAZÄ‚R POP
Keyword(s):  
Manufacturing Process ◽  
Microbial Contamination ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
High Alcohol ◽  
Alcohol Content ◽  
Coliform Count ◽  
Distilled Spirits ◽  
Total Yeast

Due to their high alcohol content, distilled spirits are not susceptible to microbial contamination. Because moulds were found in samples of vodka and spirit drinks, the present study was conducted to identify the sources of microbial contamination during the manufacturing process. Total bacterial count (TBC), total yeast and mould count (TYMC) and total coliform count (TCC) were determined in water and from different processing area surfaces, TBC and TYMC in the air of processing areas and TYMC in distilled spirits samples. The source of microbial contamination of distilled spirits was microaeroflora from processing areas.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

scholarly journals TOTAL BACTERIA AND IDENTIFICATION OF PROTEOLYTIC RUMINAL AND RETICULUM BACTERIA FROM LOCAL KACANG GOAT

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Safika Safika ◽  
Darmawi Darmawi ◽  
Fitria Sari Ramadhani ◽  
Nurhaspika Nurhaspika ◽  
Moliwati Moliwati
Keyword(s):  
Rumen Fluid ◽  
Sequence Similarity ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Plate Method ◽  
Phylogenetic Tree Analysis ◽  
Proteolytic Bacteria ◽  
A New Species ◽  
Total Bacteria

This study aimed to calculate the total bacteria and to identify the proteolytic bacteria in rumen and reticulum of local Kacang goat. The samples used were the rumen and reticulum fluids of five goats at abattoirs in Banda Aceh. Isolation of proteolytic bacteria was carried out using skim milk agar with pour plate method and incubated at 39° C for 48 hours. The bacterial colonies morphology was observed and the total bacterial count was recorded. DNA of the widest proteolytic index colony was isolated, amplified, and sequenced. The results showed that the dominant colonies morphology was white with position inside the agar. The average of total proteolytic bacteria in goat rumen fluid and reticulum fluid were 6.416x106 CFU/mL and 2,382x107 CFU/mL, respectively. Isolates with the widest proteolytic index was Ru3 (2.5 mm) in the rumen which homology and phylogenetic tree analysis of 16S rRNA showed 93% sequence similarity with Bacillus subtilis, while in reticulum was Re1 (2.0 mm) which has 92% sequence similarity to Tatumella. It is concluded that the number of proteolytic bacteria in reticulum is greater than the number of proteolytic bacteria in the rumen of local kacang goat. Homology analysis in this study proved that the Ru3 and Re1 isolate were probably either a new species or unconfirmed species.

scholarly journals Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

2021 ◽  
Vol 910 (1) ◽  
pp. 012040
Author(s):  
Dhia Ibrahim Jerro Ai-Bedrani ◽  
Sakena Taha Hasan ◽  
Abdali Alwan Altaee ◽  
Ali Ahmed Alqotbi
Keyword(s):  
Whey Protein ◽  
Bovine Milk ◽  
Skim Milk ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Total Acidity ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacer ◽  
Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

scholarly journals The antimicrobial role of emulsifying salts against E.coli O157:H7 contaminated local markets soft cheese of Baquba city

2017 ◽  
Vol 41 (1) ◽  
pp. 5-10
Author(s):  
Ahmed M.S. Al-Shedidi
Keyword(s):  
Escherichia Coli ◽  
Sodium Tripolyphosphate ◽  
Bacterial Load ◽  
Winter Season ◽  
Trisodium Citrate ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
E Coli ◽  
Soft Cheese ◽  
Emulsifying Salts

    The aim  of this   study  was to investigate the degree of contamination of  locally produced soft cheese samples by Escherichia coli O157:H7 and to determine the ideal emulsifying salts  and their  appropriate ratios for emulsification of soft cheese and their impacts on microbial load of that influence public health. Samples collected randomly from five popular parties markets affiliated to the city of Baquba 60 samples of the local soft cheese produced by farmers at a rate of 30 samples for each of the summer season, from the beginning of July to the end of August, while the other thirty sample of winter season were collected from the beginning of December to the end of January to study their bacterial load of coli form and Escherichia coli especially E. coli O157:H7. The result showed total bacterial count characterized by high significance (P<0.01) in the local cheese samples of summer and winter season also. The results proved the bactericidal and bacteriostatic effect of emulsifying salts on microbial activity was confirmed when the total bacterial count was significantly (P<0.01) reduced in soft cheese with (2.5%) of emulsifying salts added. Were no growth of E. coli and E. coli O157:H7 after adding (2%) of emulsifying salts to nutrient broth and the results confirmed that the best mixing of the components of emulsifying salts that is made up of (90% Sodium tripolyphosphate + 10% Trisodium citrate).

Spatial Assessment of Public Water Supplies in Densely Populated Areas of Ilorin Metropolis, Kwara State, Nigeri

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
T O Agbabiaka
Keyword(s):  
Suspended Solids ◽  
Drainage System ◽  
Enterobacter Aerogenes ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Hardness ◽  
Total Bacterial Count ◽  
Residual Chlorine ◽  
Coliform Count ◽  
Faecal Coliform Count

Water samples collected from public tap supplies at densely populated areas within Ilorin metropolis were analyzed for potability and safety. The study covered a period of twenty-four months. Physicochemical parameters such as pH, turbidity, residual chlorine, colour, suspended solids and total hardness were determined. The pH of the samples ranged from 7.0 - 7.90 while the range for residual chlorine was 0.5 - 10 mg/l. The suspended solids and total hardness ranged from 0.79 - 46.0 mg/l and 7.0 - 34mg/l respectively. Turbidity of the samples ranged from 0 – 5 NTU, while the colour range was 0 - 5 HU and temperature range was 21 - 300C. The results show that only four (20%) of the twenty samples were potable and free from pathogens while Escherichia coli, Klebsiella sp. , Salmonella sp. , Pseudomonas aeruginosa, Shigellla sp. and Enterobacter aerogenes were detected in sixteen (80%) of the samples. The viable total bacterial count ranged between 0.00 – 2.6 x 102 cfu/ml, total coliform count ranged from 0 – 75 MPN/100ml while faecal coliform count ranged from 0.00 – 2.3 x 102 cfu/ml. The presence of coliforms in the samples is indicative of faecal and non-faecal contamination along the supply network, which in some cases could be due to leaching from contaminated environment into corroded pipes along the distribution network used for conveying the treated water that passed through drainage system.

scholarly journals Study The Effect Of Feed Withdrawal And Adding Dried Bakery Yeast In The Diet On ph And Some Microbial Types Of Broiler Chickens Intestine

2007 ◽  
Vol 31 (2) ◽  
pp. 39-50
Author(s):  
Maha A. AL-Hamiari
Keyword(s):  
Broiler Chickens ◽  
Intestinal Tract ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Indicators ◽  
Coliform Count ◽  
Feed Withdrawal ◽  
Bakery Yeast ◽  
Gastro Intestinal Tract ◽  
Mean Time

This study has been conducted to study the effect of feed withdrawal and adding dried bakery yeast on pH and some microbial indicators which includes Total Bacterial Count (TBC) ,Coliform Count (CC) , Fungi Count (FC) and Lactobacilli Count (LC) in the gastro -intestinal tract of 45 marketed broiler chickens at 8 weeks of age .The birds randomly distributed into three treatments and each treatment to three replicates (15 birds per replicate ) which were: un -treated control (T1) , broiler chickens subjected to feed withdrawal 8 hrs. before slautered (T2) , broiler chickens fed a diet contained 1% of dried bakery yeast three days before subjected to feed withdrawal 8 hrs. before slautered (T3 ) . The data obtained revealed the following :-No statically differences in the pH of gastro -intestinal tract were appeared due to feed withdrawal and adding dried bakery yeast . Feed withdrawal (T2) caused a significant (p<0.05) increase in TBC ,TC and FC in the intestine content compaired with T1 and T3 . Adding 1% of dried bakery yeast three days before subjected to feed withdrawal 8 hrs. before slautered (T3) caused a significant (p<0.05) decreased in TBC,CC and FC , in the mean time LC significantly (p<0.05) increased .

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