scholarly journals Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

2019 ◽  
Vol 56 (3) ◽  
pp. 1302-1315 ◽  
Author(s):  
Sonika Choudhary ◽  
Sumit Arora ◽  
Anuradha Kumari ◽  
Vikrant Narwal ◽  
A. K. Singh
Keyword(s):  
Buffalo Milk ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

THE QUALITY OF MILK AND CHEESE OF SHEEP OF EAST FRISIAN AND ROMANOV BREEDS AND THEIR CROSSBREEDS

2021 ◽  
pp. 26-30
Author(s):  
A.S. SHUVARIKOV ◽  
Keyword(s):  
Thermal Stability ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Quality Of Milk

The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented

scholarly journals Study of Physico-Chemical Characteristics of Wastewater in an Urban Agglomeration in Romania

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Paula Popa ◽  
Mihaela Timofti ◽  
Mirela Voiculescu ◽  
Silvia Dragan ◽  
Catalin Trif ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Wastewater Treatment ◽  
Correlation Analysis ◽  
Inorganic Compounds ◽  
Chemical Characteristics ◽  
Spectrophotometric Methods ◽  
Physico Chemical ◽  
Wastewater Pollution ◽  
Biogenic Compounds

This study investigates the level of wastewater pollution by analyzing its chemical characteristics at five wastewater collectors. Samples are collected before they discharge into the Danube during a monitoring campaign of two weeks. Organic and inorganic compounds, heavy metals, and biogenic compounds have been analyzed using potentiometric and spectrophotometric methods. Experimental results show that the quality of wastewater varies from site to site and it greatly depends on the origin of the wastewater. Correlation analysis was used in order to identify possible relationships between concentrations of various analyzed parameters, which could be used in selecting the appropriate method for wastewater treatment to be implemented at wastewater plants.

scholarly journals Physico-chemical and Adulteration Profile of Dried Milk in Kashmir

2021 ◽  
Author(s):  
Snober Irshad ◽  
Mohammed A. Paul ◽  
Riyaz A. Bhat ◽  
Zubair Ahmad Akhoon ◽  
S. Rafeh ◽  
...  
Keyword(s):  
Milk Powder ◽  
Extended Period ◽  
Physiochemical Properties ◽  
Ambient Temperatures ◽  
Physico Chemical ◽  
Excellent Growth ◽  
Powder Samples ◽  
Quality Of Milk ◽  
Good Medium

Background: Milk is a highly nutritious food that serves as an excellent growth good medium for microorganisms. Converting milk into milk powder increases its shelf life and can be stored for extended period (about 1 year) without substantial loss of quality even at ambient temperatures. Methods: The current investigation was undertaken with the aim of evaluating the quality of milk powder in Kashmir division for characterizing its physico-chemical and adulteration profile. Since all the dried milk is imported in the valley, it is important to ascertain its quality. For this purpose, whole valley was divided into three zones namely north, south and central. The physiochemical properties and adulteration profile of all the milk powder samples, collected from three zones (north, center, south) were determined. Result: The physiochemical properties of all the milk powder samples were to be of approved quality, irrespective of the brand and class. Adulteration profile of milk powder was seen to match completely to the standards. Milk powder should be free from all the adulterants to ensure its safe and wholesome consumption to consumers. A very few samples were found positive to alkaline neutralizer.

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