Effect of Adding Cardamom, Cinnamon and Fenugreek to Goat’s Milk Curd on the Quality of White Cheese During Storage

2012 ◽  
Vol 7 (2) ◽  
pp. 43-50 ◽  
Author(s):  
Omer Ibrahim Ahmed Hamid ◽  
Nafessa Ahmed Musa Abdelrahma
Keyword(s):  
Goat’S Milk ◽  
White Cheese ◽  
Goat's Milk

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

Quality of UHT goat's milk in Poland evaluated by real-time PCR

2010 ◽  
Vol 94 (1-3) ◽  
pp. 32-37 ◽  
Author(s):  
A. Dąbrowska ◽  
E. Wałecka ◽  
J. Bania ◽  
M. Żelazko ◽  
M. Szołtysik ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS

2009 ◽  
Vol 34 (6) ◽  
pp. 6349-6357
Author(s):  
T. A. Nassib ◽  
A. E. Abd El-Khalek ◽  
T. A. M. Ashmawy ◽  
Amera S. El-Rahmani
Keyword(s):  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese

2007 ◽  
Vol 90 (10) ◽  
pp. 4569-4574 ◽  
Author(s):  
L. Pizzoferrato ◽  
P. Manzi ◽  
S. Marconi ◽  
V. Fedele ◽  
S. Claps ◽  
...  
Keyword(s):  
Antioxidant Protection ◽  
Goat’S Milk ◽  
Goat's Milk
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