Citric acid concentration in subclinical mastitic milk

1981 ◽  
Vol 48 (3) ◽  
pp. 387-392 ◽  
Author(s):  
Masaharu Oshima ◽  
Hiroshi Fuse
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Acid Content ◽  
Subclinical Mastitis ◽  
Cow’S Milk ◽  
Linear Regression Equation ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Citric Acid Content ◽  
Mastitic Milk

SummaryThe effect of subclinical mastitis on the citric acid concentration of cow's milk was studied by comparing milk from the mastitic quarter with that from a healthy quarter of the same udder. Forty-two pairs of fore-milk from the morning milking of 17 cows were examined and the citric acid content was measured by an automated carboxylic acid analyzer. The citric acid concentration decreased in subclinical mastitic milk and the extent of decrease was proportional to the degree of mastitis as expressed by the quarter difference value in concentration of Na+Cl in mm/1, i.e. the increase in the Na and Cl concentrations in the abnormal milk over that found in normal milk from the same udder. The correlation coefficient between the quarter difference value of Na+Cl and the value for citric acid was –0·77, (d.f. = 46, P <0·001) and a linear regression equation was obtained. The result showed clearly that subclinical mastitis is one of the causes of variation in the citric acid content of cow's milk. The quantitative change in citric acid concentration in subclinical mastitic milk is discussed with reference to the admixture theory for the formation of abnormal milk.

scholarly journals Citric acid content of cow's milk

1969 ◽  
Vol 40 (1) ◽  
pp. 32-36
Author(s):  
Kogo YUSA ◽  
Koichi ANDO ◽  
Yasuhiko ONODERA
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Citric Acid Content

25. The Mineral Constituents and Citric Acid Content of Milk

1931 ◽  
Vol 3 (1-2) ◽  
pp. 1-51 ◽  
Author(s):  
L. A. Allen
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Marked Effect ◽  
Magnesium Phosphate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Calcium Magnesium ◽  
Citric Acid Content ◽  
Mineral Constituents

Though the mineral constituents normally represent less than 1 per cent, of cow's milk their importance in many dairying problems is well realised. For example, the calcium-magnesium-phosphate-citrate balance is a most important factor in connection with coagulation by heat and in the alcohol test, even minute alterations in the balance producing a very marked effect.

scholarly journals Effect of mastitis on macro-minerals of bovine milk and blood serum in Sudan

2005 ◽  
Vol 76 (1) ◽  
Author(s):  
I.E.M. El Zubeir ◽  
O.A.O. ElOwni ◽  
G.E. Mohamed
Keyword(s):  
Blood Serum ◽  
Bovine Milk ◽  
Subclinical Mastitis ◽  
Clinical Mastitis ◽  
Cow’S Milk ◽  
Serum Samples ◽  
Sodium Potassium ◽  
Cow's Milk ◽  
Calcium Magnesium ◽  
Mastitic Milk

Milk and blood serum from clinically mastitis infected, subclinically mastitis infected and healthy Friesian cows (15 samples from each of 3 groups) were evaluated for macrominerals (sodium, potassium, calcium, magnesium and phosphorus). The milk from cows infected with subclinical mastitis revealed a significant decrease in potassium (P < 0.001) and a significant increase in sodium and phosphorus content (P < 0.01). Similarly, the milk from cows with the clinical form of the disease showed a significant increase in sodium (P < 0.001) and a significant decrease in potassium, magnesium (P < 0.001) and calcium (P < 0.01). Comparison of healthy cow's milk with that from cows with subclinical mastitis revealed a highly significant increase in sodium (P < 0.001). Comparison of healthy cow's milk with that of clinically mastitic milk showed a highly significant decrease in levels of calcium, magnesium (P < 0.001) and potassium (P < 0.01). However, sodium increased highly significantly (P < 0.001). Comparison of macro-minerals in milk from cows with subclinical and clinical mastitis revealed a significant decrease in potassium contents (P < 0.05) compared with that of healthy cows. Potassium levels were found to decrease significantly (P < 0.05) in subclinically infected cow's blood serum. However, calcium and phosphorus showed a significant decrease (P < 0.01) in blood serum samples from the clinically infected cows.

scholarly journals The Formulation of Cheese Analogue from Sweet Corn Extract

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Nur Aini ◽  
Vincentius Prihananto ◽  
Budi Sustriawan ◽  
Didik Romadhon ◽  
Riza N. Ramadhan
Keyword(s):  
Citric Acid ◽  
Sweet Corn ◽  
Total Dissolved Solids ◽  
Optimum Concentration ◽  
Cow’S Milk ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Optimum Formula ◽  
Central Composite ◽  
Yellowish White

Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

scholarly journals CITRIC ACID CONTENT OF MILK AND MILK PRODUCTS

1921 ◽  
Vol 48 (2) ◽  
pp. 453-461
Author(s):  
G.C. Supplee ◽  
B. Bellis
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Milk Products ◽  
Citric Acid Content

scholarly journals Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 50
Author(s):  
Silvia Lazăr (Mistrianu) ◽  
Oana Emilia Constantin ◽  
Nicoleta Stănciuc ◽  
Iuliana Aprodu ◽  
Constantin Croitoru ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Extraction Time ◽  
Quadratic Model ◽  
Citric Acid Concentration ◽  
Operating Variables ◽  
Conventional Solvent Extraction ◽  
Optimized Conditions

(1) Background: This study is designed to extract the bioactive compounds from beetroot peel for future use in the food industry. (2) Methods: Spectrophotometry techniques analyzed the effect of conventional solvent extraction on betalains and polyphenolic compounds from beetroot peels. Several treatments by varying for factors (ethanol and citric acid concentration, temperature, and time) were applied to the beetroot peel samples. A Central Composite Design (CCD) has been used to investigate the effect of the extraction parameters on the extraction steps and optimize the betalains and total polyphenols extraction from beetroot. A quadratic model was suggested for all the parameters analyzed and used. (3) Results: The maximum and minimum variables investigated in the experimental plan in the coded form are citric acid concentration (0.10–1.5%), ethanol concentration (10–50%), operating temperature (20–60 °C), and extraction time (15–50 min). The experimental design revealed variation in betalain content ranging from 0.29 to 1.44 mg/g DW, and the yield of polyphenolic varied from 1.64 to 2.74 mg/g DW. The optimized conditions for the maximum recovery of betalains and phenols were citric acid concentration 1.5%, ethanol concentration 50%, temperature 52.52 °C, and extraction time 49.9 min. (4) Conclusions: Overall, it can be noted that the extraction process can be improved by adjusting operating variables in order to maximize the model responses.

scholarly journals EFFECT OF HEAT ON THE CITRIC ACID CONTENT OF MILK

1918 ◽  
Vol 35 (2) ◽  
pp. 313-318
Author(s):  
H.H. Sommer ◽  
E.B. Hart
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Citric Acid Content
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