scholarly journals Compositional Changes in Colostrum of Crossbred Dairy Cow

2020 ◽  
Vol 1 (2) ◽  
pp. 1-12
Author(s):  
Salma Akhter ◽  
Md. Zakirul Islam ◽  
Mohammod Kamruj Jaman Bhuiyan ◽  
Mohammad Ashiqul Islam ◽  
Raihan Habib ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Dairy Cow ◽  
Post Partum ◽  
Dairy Farm ◽  
Total Solid ◽  
Mean Value ◽  
Ash Content ◽  
Increasing Trend ◽  
Compositional Changes

The research was conducted to examine the day-to-day variation in colostrum composition at the udder quarter level. For this purpose, a total of 3 Holstein Frisian crossbred cows were selected from Bangladesh Agricultural University Dairy Farm. Colostrum samples were collected both as mixed and separately from different teats. The concentration of major colostrum constituents (fat, protein, lactose, total solids, solids-not-fat, ash, pH, specific gravity) changed significantly (p≤0.05), the levels on day 4 were found similar to those of normal milk. The highest mean value of fat, protein, total solid, SNF, ash and specific gravity in colostrum was observed on 1st post-partum day as 6.02±0.70, 14.20±0.18, 23.88±1.25, 17.94±0.42, 1.03±0.05% and 1.05±0.00, respectively and later on, decreased as postpartum days advanced. Minimum average fat, protein, total solid, SNF, and ash content in colostrum was observed on 5th postpartum days as 3.75±0.11, 3.24±0.08, 12.00±0.20, 8.27±0.16% and 0.695±0.01, respectively. But lactose percent and pH showed an increasing trend from 1 to 5 postpartum days. Minimum average lactose and pH was observed on 1st and 5th postpartum days as 2.42±0.06%; 6.03±0.04% and 4.26±0.15; 6.30±0.04, respectively. The quality of colostrum produced by udder quarters was found significantly different (p<0.05). The rear quarters produced colostrum, which was significantly richer in fat, proteins, TS, pH compared to forequarters colostrum. The forequarters produced colostrum which was significantly richer in lactose, ash, SNF compared to forequarters colostrum. In conclusion, the results showed that colostrum composition was significantly changed up to 5 days post-partum.

scholarly journals Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang

2021 ◽  
Vol 9 (2) ◽  
pp. 95-101
Author(s):  
A. Maulidina ◽  
E. Taufik ◽  
A. Atabany
Keyword(s):  
Specific Gravity ◽  
Quality Standards ◽  
Total Solid ◽  
Ahp Method ◽  
Fresh Milk ◽  
Chain Operation ◽  
Logistics Process ◽  
Supply Chain Operation ◽  
Hierarchy Process

This study was aimed to analyze the performance of the outbound logistics of fresh milk at KPSBU Lembangand quality of fresh milk during the outbound logistics process. The supply chain operation referenceanalytical hierarchy process (SCOR-AHP) method was used to analyze the logistics performance. Thequality of fresh milk observed included total solid, protein, fat, pH, specific gravity and total plate count.The obtained data were analyzed descriptively. The results showed that the performance of outboundlogistics of fresh milk at KPSBU Lembang fall into the good category (90,20%). The quality of fresh milkduring the outbound logistics process from cooperative to the dairy industry and direct consumers wasmet the quality standards of customer demand and SNI 3141.1.2011

scholarly journals Quality Assessment of Honey Sourced from Natural and Artificial Apiaries in Ekiti State, Nigeria.

2017 ◽  
Vol 5 (10) ◽  
pp. 1125
Author(s):  
Oyeyemi Sunday Dele
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Quality Criteria ◽  
Total Solid ◽  
Ash Content ◽  
Soluble Solids ◽  
Human Consumption ◽  
Glucose Content ◽  
Glucose Ratio

Honey samples were obtained from wild and domesticated sources and analyzed for some physicochemical properties such as color, pH, moisture content, ash content, refractive index, specific gravity, total solid, viscosity, glucose and fructose content following Standard Association of Official Analytical Chemistry. The following range of values for pH (3.55-4.20), moisture content (18.50-25.60%), soluble solids (74.10-81.20%), ash content (0.08-0.14%), specific gravity (1.38-1.47), refractive index (81.3-83.4%), fructose content (40.5-63.04%) and glucose content (19.35-32.34%). The mineral composition analyzed revealed potassium to be the dominant mineral in the honey samples followed by Calcium. However, Cadmium and lead where not detected in the honey samples. The results indicated that parameters such as pH, moisture content, ash content, specific gravity, sugar (majorly fructose and glucose content), fructose/glucose ratio, glucose/water ratio conform within the limit of the international standard for honey. However, moisture contents of the wild honey samples (22.05% and 25.60%) were a little higher than the Codex Standards of ≤ 21%. In conclusion, the honey samples investigated have the needed quality criteria and are good for human consumption. The results also revealed excellent organoleptic acceptability of the honey samples, hence are suitable for human uses.

scholarly journals Preparation of dahi for diabetic patient

1970 ◽  
Vol 39 (1-2) ◽  
pp. 144-150 ◽  
Author(s):  
MN Islam ◽  
F Akhter ◽  
AKM Masum ◽  
MAS Khan ◽  
M Asaduzzaman
Keyword(s):  
Diabetic Patient ◽  
Dairy Farm ◽  
Ash Content ◽  
The Other ◽  
Artificial Sweeteners ◽  
Total Solids ◽  
Acceptable Quality ◽  
Different Types ◽  
Solids Content

In this experiment, an attempt was made to prepare dahi for diabetic patient and also to monitor the quality of prepared dahi by using different tests. For this purpose, artificial sweeteners such as sac-sweet and sucrol were added with milk to prepare dahi for diabetic patient. Milk sample was collected from the Bangladesh Agricultural University Dairy Farm. Three different types of dahi (A- dahi with sugar, B- dahi with sac-sweet and C- dahi with sucrol) were prepared by using the milk. From the results of physical scores it was found that overall score of A, B and C type dahi samples were 92.44 ± 1.83, 86.99 ± 4.70 and 86.45 ± 7.65, respectively (P>0.05). Average total solids, fat, protein and ash content of A, B and C type dahi samples were 243.43 ± 2.7, 149.73 ± 2.6 and 149.83 ± 2.5 (P<0.01); 44.33 ± 2.1, 49.00 ± 2.6 and 49.00 ± 2.6 (P>0.05); 36.17 ± 1.3, 40.07 ± 1.1 and 40.07 ± 1.1 (P<0.05); 7.67 ± 0.2, 8.43 ± 0.2 and 8.43 ± 0.2 (P<0.01) g/kg, respectively. It was observed that the values of above parameters (except total solids) for dahi prepared by using sac-sweet and sucrol were nearly similar to the dahi prepared by using sugar. But higher level of total solids for A type dahi was due to addition of 10% sugar with milk during dahi preparation. On the other hand, very small amount of artificial sweeteners were used in B and C type dahi just to increase the sweetness which had no or little effect to increase the totals solids content. So it can be suggested that acceptable quality dahi could be prepared by using artificial sweeteners like sac-sweet and sucrol for diabetic patient. Key words: Dahi; Sac-sweet; Sucrol; Diabetic patient DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9687 Bang. J. Anim. Sci. 2010, 39(1&2): 144-150

scholarly journals Nutritional and microbiological quality assessment of commercial yogurt sold in different districts of Bangladesh: a food safety issue

2020 ◽  
Vol 4 (2) ◽  
pp. 66-72
Author(s):  
Mst Tasmim Sultana ◽  
Ashrifa Akter Mukta ◽  
Abu Saeid ◽  
Md Masud Rana
Keyword(s):  
Safety Issue ◽  
Microbiological Quality ◽  
Total Solid ◽  
Mean Value ◽  
Viable Count ◽  
Lower Amount ◽  
Microbial Quality ◽  
The Mean ◽  
Mold And Yeast

The aim of this study was to investigate the nutritional and microbial quality of yoghurt from different districts of Bangladesh. Protein content was higher (4.56g/kg) in SB2 (sample Bogura-2), fat content was also higher (5.67g/kg) in SB3 (sample Bogura-3). The acidity found ranged from 0.77% to 0.98%, pH obtained ranged between 3.6 to 4.98 and total solid retained between 23.08 to 26.95 for all samples. Highest Total Viable count (TVC) value was found in SB2 (68.9×104±0.23 CFU/ml) and lowest value was observed in SJ2 (23.01×104±0.43 CFU/ml). No mold and yeast were found in the collected samples during study period that indicates all are follow hygiene procedure but all of the yogurt samples were contaminated with fewer amount (5.6±0.66 to 12.56±0.44 CFU/ml) of coliform. The mean value of acceptability score of yogurt sample was higher (99.2) in SB2 (sample Bogura-2) during the study period. Organoleptically, the overall quality of all yogurt samples was good. Considering the pH, acidity, total solids, protein, fat, carbohydrate and ash values for all yogurt samples collected from Bogura had better quality as compared to other samples. From the present study, it was found that all of the samples collected from Bogura district were much better quality compared to other samples in terms of nutritional, biochemical and microbial aspect. All of the samples were found in contaminated with lower amount of coliform so necessary actions should be taken in every step of processing, maturing and marketing to overcome this problem. Asian Australas. J. Food Saf. Secur. 2020, 4 (2), 66-72

scholarly journals A study of bacterial qualities of raw milk of cow and goat

2020 ◽  
Vol 15 (2) ◽  
pp. 39-49
Author(s):  
U.K. Shukla ◽  
Abhishek Thakre ◽  
Shri Kant
Keyword(s):  
Statistical Analysis ◽  
Specific Gravity ◽  
Comparative Study ◽  
Goat Milk ◽  
Raw Milk ◽  
Total Solid ◽  
Cow Milk ◽  
Chemical Quality ◽  
Quality Of Milk

A comparative study of chemical qualities of raw milk of cow and goat was conducted at Livestock production and management (unit), Department of NRM, faculty of agriculture, MGCGV Chitrakoot – Satna (M.P.) during January, 2020. The objective was to find out the comparative chemical qualities of raw milk of cow and goat for three animal each viz., cow and goat for ten days as replication different parameter were subject to statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic can be finding. In view of the finding and results presented above, it may be concluded that the chemical quality of milk of cow was superior than goat milk, due to higher protein, specific gravity, fat content, lactose, total solid and solid not fat and lower ash and water content in cow milk.

scholarly journals Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk

2020 ◽  
pp. 56-72
Author(s):  
Jehan B. Ali ◽  
T. T. El-Sisy ◽  
A. F. Abdel-Salam
Keyword(s):  
Protein Content ◽  
Total Solid ◽  
Fermented Milk ◽  
Ash Content ◽  
Composition Analysis ◽  
Microbiological Analysis ◽  
Wheat Grains ◽  
Safe Limit ◽  
Chemical Composition Analysis

Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological and sensory analysis. Untraditional kishk was prepared with rye, sorghum and four groups of mixtures Mix1 (50% wheat and 50% rye), Mix 2 (50% wheat and 50% sorghum), Mix3 (50% rye and 50% sorghum) and Mix4 (mixed of wheat, rye and sorghum in ratio of 1:1:1) compared with traditional wheat kishk. The chemical composition analysis of different untraditional kishk was in the following ranges: moisture content of kishk samples ranged from 8.00 to 12.72% for M 2 and M 1, respectively. M 2 had the highest total solid of untraditional kishk samples value 84.66% while Mix 1 had the lowest value 76.18%. For protein content, wheat had the highest protein 27.11% followed by M 1 (26.02%), while sorghum (22.90%) had the lowest protein content. On other hand nitrogen free extracts (NFE) % range from 65.76% (rye) to 80.55% (wheat). Additionally Sorghum had lower fat (2.50%) than other samples and wheat was lower in ash content 6.64% in completely in other untraditional kishk. The results of fiber showed that rye had significant highest value of 8.12% while wheat had lowest value of 1.80%. M 3 was the lowest total caloric values 325.13% of kishk samples and tannic acid was under detection safe limit 0.185%. Data also indicated that as a result of pH of different prepared kishk samples. Microbiological analysis of kishk from wheat, rye, sorghum and their mixture were determined. M1 kishk is white and yellow colored than other untraditional kishk samples. Differences in sensory attributes were associated with different grain kishk and their mixed but there were no significant differences between wheat kishk control and M 1 in mouth feeling, and consistency. Sensorial, M1 kishk is more acceptability than other treatment after the traditional kishk control.

scholarly journals Pemanfaatan Tepung Ampas Tahu dan Karagenan pada Pembuatan Bakso Jamur Merang (Volvariella volvaceae)

2018 ◽  
Vol 3 (4) ◽  
pp. 840-848
Author(s):  
Lutfi Alvian ◽  
Eva Murlida ◽  
Syarifah Rohaya
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mean Value ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Two Factors

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ampas tahu dan karagenan pada pembuatan bakso jamur merang terhadap mutu bakso jamur merang yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor. Faktor pertama adalah konsentrasi tepung ampas tahu (T) yang terdiri atas tiga taraf yaitu T1 = 6%, T2= 9%, T3 = 12%. Faktor kedua adalah konsentrasi karagenan (B) terdiri atas dua taraf yaitu B1= 3%, B2= 6%. Kombinasi penelitian dalam penelitian ini adalah 3 x 2 = 6 kombinasi perlakuan dengan menggunakan tiga (3) kali ulangan, sehingga diperoleh 18 satuan percobaan. Berdasarkan penelitian, diperoleh nilai rata-rata hasil analisis bakso jamur merang yaitu: kadar air 75,75%, kadar abu 2,90%. Uji organoleptik secara hedonik diperoleh nilai rata-rata pada warna 3,37 (biasa), aroma 2,86 ( biasa), tekstur 2,86 (biasa) dan rasa 2,96 (biasa). Uji gigit (kekenyalan) diperoleh nilai rata-rata 5,71 (dapat diterima, kenyal). Analisis kadar protein dan kadar serat kasar yang dianalisis hanya 6 sampel berdasarkan perlakuan terbaik dengan metode rangking dari kadar air, kadar abu, organoleptik, dan uji gigit (kekenyalan). Analisis kadar protein diperoleh nilai rata-rata 17,39%  dan kadar serat kasar diperoleh nilai rata-rata 4,14%. Abstract. This research was aimed to determine the effect of addition of tofu and carrageenan dregs flour on the manufacture of mushroom meatballs on the quality of mushroom meatballs produced. This research used Factorial Random Design (RAL) which was consisted of two factors. The first factor was the concentration of dregs flour tofu (T) consisting of three levels, namely T1 = 6%, T2 = 9%, T3 = 12%. The second factor was the concentration of carrageenan (B) consists of two levels, namely B1 = 3%, B2 = 6%. The combination of the research in this study was 3 x 2 = 6 treatment combinations using three (3) replications, so that 18 experimental units were obtained. Based on the research, the average value of meatballs mushroom analysis results were water content 75.75%, ash content 2.90%. The organoleptic test hedonic obtained the average value on the color 3.37 (netral), aroma 2.86 (netral), texture 2.86 (netral) and taste 2.96 (netral). The test of bite (elasticity) was obtained by mean value 5,71 (acceptable, chewy). Protein content and crude fiber content were analyzed by only 6 the best treatment based on water content, ash content organoleptic and test of bite (elasticity). Analysis of protein content was obtained by mean value 17.39% and the mean of crude fiber content was 4.14%

scholarly journals Quality of life of obstetrics fistula patients before and after surgical repair in the Jimma University Medical Center, Southwest Ethiopia

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Tilahun Fufa Debela ◽  
Zerihun Asefa Hordofa ◽  
Aster Berhe Aregawi ◽  
Demisew Amenu Sori
Keyword(s):  
Quality Of Life ◽  
Surgical Repair ◽  
Obstetric Fistula ◽  
Medical Center ◽  
Mean Value ◽  
Significant Difference ◽  
Before And After ◽  
The Mean ◽  
Jimma University

Abstract Background The consequences of obstetric fistula on affected women are more than the medical condition. It has extensive physical, psychological, social, and economic consequences on them. Obstetric fistula affects the entire health and entire life of women. Women suffering from obstetric fistula are often abandoned by her partner, relatives, and the community. This study aimed to determine the quality of life of obstetrics fistula patients before and after surgical repair. Methods Institutional-based prospective, before and after study design was conducted in the Jimma University Medical Center from November 1, 2019–October 30, 2020. A face-to-face interview was conducted with fistula patients who visited Jimma University Medical center, fistula clinic during the study period. All fistula patients were included in the study. Accordingly, 78 women who underwent surgical repair were interviewed. The means and the standard deviation were computed using conventional statistics formulas. The unpaired t-test was used to compare two independent means, and one-way analysis of variance (ANOVA) was used to compare the quality of life before repair and after a successful repair. Linear regression analysis was done for identifying determinants of quality of life. A P value of 0.05 will be considered statistical significance. Result The overall quality of life of women was 58.17 ± 7.2 before the surgical repair and 71.20 ± 10.79 after surgical repair. The result indicates there is a significant difference in the mean value of pre and post-operative (P < 0.001). The overall satisfaction of women with their health status before the surgical repair was 22.5 ± 1.30and it has increased to 53.0 ± .90after surgical repair. The physical health dimension score was 16.51 ± 5.27 before the surgical repair while it has increased to 21.77 ± 5.38 after the surgical repair. The score of the social domain before the surgical repair was 5.19 ± 1.34 and it has increased to 7.13 ± 3.67 after the surgical repair. The score of the environmental health domain was 17.41 ± 2.89 before the surgery while it also increased to 21.65 ± 4.04 after the surgical repair. The results have shown there was a significant difference in the mean values of pre and post-operatives in both social and environmental scores (P < 0.001). The score of the psychological health domain before the surgery was 19.06 ± 1.46 and it was increased to 19.84 ± 3.21 after the surgical repair. The result showed there is a significant difference in mean value pre and post-operative (P = 0.048), though it is a slight improvement compared to other domains. Conclusion The overall quality of life of the patient with fistula was improved after successful surgical repair. Although all domains of quality of life had shown significant improvement after successful surgical repair, the psychological domain showed slight improvement.

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

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