Consumer Perception And Desire To Buy Pure Milk During The Covid-19 Pandemic

During the current Covid-19 pandemic, many people increase their immune system by consuming whole milk. This study aims to identify consumer characteristics, analyze the influence of lifestyle, price, place, promotion, product quality on the desire to buy whole milk pillow packaging during the Covid-19 pandemic and identify the purchasing decision making process. This research was conducted in July-September 2020 in Salatiga City. This type of research is descriptive quantitative. The sampling method used in this study was purposive sampling. The sample collected by 60 respondents was with the criteria of consumers who had consumed more than once and the age of respondents more than 16 years. The analysis method used is multiple regression analysis techniques. The results showed that: the characteristics of the respondents were the most 41 people (68.3%) is female, 24 people (40%) 21-30 years of age, based on the employment of 25 people (41.7%) is a student, monthly income of Rp.500,001–Rp.2,000,000 with a total of 30 people (50%), buying whole milk more than 3 times as many as 47 people (78.3%), and as many as 31 people (51.7%) milk product information from a friend. Lifestyle (X1), place (X3), promotion (X4) has a significant effect on the desire to buy, while the price (X2) and product quality (X5) have no significant effect on the desire to buy. When making a purchase of whole milk CV pillow packaging. National Mind, problem recognition is the most important component (weight 6.25) that consumers consider in making decisions. While the least consideration done by consumers is the alternative evaluation stage (4.65) because consumers are already convinced that when consuming cv whole milk. The National Mind can meet the needs desired by consumers.

PREPARATION OF WATER RESISTANT GLUE FROM MILK PLASTIC

In this process of extracting Milk Plastic Water Resistant Glue from the casein 3 type of milk soya milk, fresh cow milk and the pastured milk were used. Casein was extracted and vinegar was added while milk was getting heated. Casein was separated, and dried for 2-3 days. Milk Plastic that was obtained was heated with distilled water. A pinch of papain is added and made it hot for 4 hours and then 1N of NaOH is added and heated for few minutes. The collected sample is centrifuged at 12000 rpm and the glue was obtained. The glue is stored at -200C. 2 card board pieces was stacked together by using this glue and dipped in water to check the water resistance. It was stable for about 10 minutes and then it was loosened. It is little expensive comparing to other glues when it was did with pure milk while if it is done with waste milk product its cost will be low.

Development and Evaluation of Goat Milk Tablet Using Dry Granulation Techniques for Nutraceutical Purposes

There are several problems for the school children to take the pure milk especially the goat milk every day because of the unpleasant taste and smell of the goat milk are not so good. Besides, the pure milk has a short life time. It is difficult to store the goat milk in a long period of time at room temperature. The solution for this problem is change the goat milk from liquid form into the chewable milk tablet that can be easily consume by the school children. Goat milk in the form of tablet formulation will increase the shelf life of the product. Therefore, the chewable goat milk tablet can be stored in a long period of time, convenience, and suitable for distribution to remote areas. In this project, the focusing was more into the optimization of the weight adjustment of the tableting machine before and after the dry granulation to form good chewable tablet. The pre-evaluation had been done for the goat milk powder and granule after dry granulation process. It can be concluded that goat milk tablet can be an alternative to the pure goat milk. The poorly flowing properties of goat milk powder can be improved by using dry granulation techniques. Based on this study, F4D shows the best setting to produce the goat milk tablet using dry granulation technique. F4D successfully improved the flow ability and compressibility of goat milk tablet. It also produce the best goat milk tablet as it possess uniformity of weight, low friability and good hardness

Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.

Milk Adulteration and Detection

Milk adulteration is a worldwide apprehension that adversely affects progressing countries like India. Milk is a healthy drink that consists of several macro and micro nutrients which offer gamut of health benefits and is consumed by people of all age groups. Addition of extraneous matter like starch, sugar, caustic soda, ammonia refined vegetable oil, common detergent etc into the milk lowers its nutritious value there by posing risk to health. Hence it is very important to test the purity of milk before consumption as synthetic milk and pure milk more or less look the same and have a same taste. This paper describes a detection system that consumes less time to determine the parameters like Nacl, urea, pH and water percentage contained in the milk with the help of sensors incorporated in the system.

Pre-weaning adaptation responses in piglets fed milk replacer with gradually increasing amounts of wheat

Hyperprolific sows rear more piglets than they have teats, and to accommodate this, milk replacers are often offered as a supplement. Milk replacers are based on bovine milk, yet components of vegetable origin are often added. This may reduce growth, but could also accelerate maturational changes. Therefore, we investigated the effect of feeding piglets a milk replacer with gradually increasing levels of wheat flour on growth, gut enzyme activity and immune function compared with a diet based entirely on bovine milk. The hypothesis tested was that adding a starch component (wheat flour) induces maturation of the mucosa as measured by higher digestive activity and improved integrity and immunity of the small intestines (SI). To test this hypothesis, piglets were removed from the sow at day 3 and fed either a pure milk replacer diet (MILK) or from day 11 a milk replacer diet with increasing levels of wheat (WHEAT). The WHEAT piglets had an increased enzyme activity of maltase and sucrase in the proximal part of the SI compared with the MILK group. There were no differences in gut morphology, histopathology and gene expression between the groups. In conclusion, the pigs given a milk replacer with added wheat displayed immunological and gut mucosal enzyme maturational changes, indicatory of adaptation towards a vegetable-based diet. This was not associated with any clinical complications, and future studies are needed to show whether this could improve responses in the subsequent weaning process.

UJI COBA PEMBUATAN LIMBAH WHEY DANGKE MENJADI OLAHAN SORBET

Whey dangke is a waste generated by proses of separation whey and curd during process of making dangke. This study aims to determine whey of dangke used as dairy product, such as sorbetacceptance of the community to taste, aroma, color and texture of milk sorbet from processed whey dangke Enrekang. Population in this research is student of class 4 Polytechnic of Bosowa. The sample in this research is 73 panelists using simple random sampling technique. This type of research is experimental. The analysis in this study is descriptive statistics using the average formula. whey dangke in this experiment researcher use three types of treatment that is at first treatment W100:S0 (100% whey dangke and 0% pure milk), second treatment W75: S25 (75% whey dangke and 25% pure milk ), the third treatment of W50:S50 (50% whey dangke and 50% pure milk). The results showed that whey dangke Enrekang can be processed as sorbet. Hedonic test on milk sorbet product showed that the most preferred taste aspect was the W50:S50 treatment with an average of 3.46%, the most preferred treatment of the texture aspect was the W50: S50 treatment with an average of 3.75 , the most preferred treatment of the color aspect was the W50: S50 treatment with an average of 3.40, and the most preferred treatment of the aroma aspect was the W100:S0 treatment with an average value of 3.77.