Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese

1987 ◽  
Vol 54 (3) ◽  
pp. 437-446 ◽  
Author(s):  
Karsten B. Qvist ◽  
Dorf Thomsen ◽  
Erik Høier
Keyword(s):  
Bacterial Composition ◽  
Organoleptic Quality ◽  
Streptococcus Lactis ◽  
Traditional Cheeses ◽  
Citrate Fermentation ◽  
The Difference ◽  
Ripening Rate

SummaryWhen Havarti cheeses were made from milk concentrated 5-fold using ultrafiltration (UF) and with a direct vat set type starter containing Streptococcus lactis, Str. cremoris, Leuconostoc cremoris and Str. lactis subsp. diacetilactis (i.e. a BD-type starter) their colour, texture, body, and flavour were equal to those of traditionally produced Havarti. The somewhat slower flavour development was associated with a retarded breakdown of protein. Although αs1-casein was almost completely broken down in Havarti cheese made with the ultrafiltration method (UF Havarti) and traditional cheeses after 120 d of storage, degradation of β-casein was retarded in UF Havarti. Rennet contents and numbers of starter organisms were similar in the two types of cheese and thus could not explain the difference in ripening rate. Str. lactis subsp. diacetilactis was dominant in both UF and traditional Havarti cheeses when the BD-type starter was used. By varying the composition of the starter, large variations in the bacterial composition and citrate fermentation in UF Havarti cheeses were obtained. The BD-type starter gave the best organoleptic quality.

scholarly journals The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

10.5219/1672 ◽  
2021 ◽  
Vol 15 ◽  
pp. 961-969
Author(s):  
Fery Lusviana Widiany ◽  
Mochammad Sja'bani ◽  
Susetyowati ◽  
Emy Huriyati
Keyword(s):  
Moringa Oleifera ◽  
T Test ◽  
Liquid Food ◽  
Measured Variable ◽  
Organoleptic Quality ◽  
Moringa Oleifera Leaves ◽  
The Difference ◽  
Color Texture

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.

scholarly journals Karakteristik Sponge Cake Dengan Perlakuan Penambahan Pasta Bit (Beta Vulgaris L.)

2020 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Fatika Ambarwati ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sweet Taste ◽  
Sponge Cake ◽  
Organoleptic Quality ◽  
A Value ◽  
Red Beet ◽  
The Difference

Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka. Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.

scholarly journals Characterization of the coffee fruit detachment force in crop subjected to mechanized harvesting

2018 ◽  
Vol 13 (1) ◽  
pp. 71 ◽  
Author(s):  
Luiz De Gonzaga Ferreira Júnior ◽  
Fábio Moreira da Silva ◽  
Danton Diego Ferreira ◽  
Sérgio Domingos Simão ◽  
Gabrielly Carvalho de Souza ◽  
...  
Keyword(s):  
Harvest Management ◽  
Crop Load ◽  
Evaluation Period ◽  
Detachment Force ◽  
The Difference ◽  
Ripening Rate ◽  
Crop Parameters ◽  
Force Difference ◽  
Different Parts

In order to adjust the coffee harvester and to assist in deciding either whether or not to make a second pass of the harvester, fully or selectively, it is necessary to know some crop parameters. The aim of the present study was to evaluate the coffee fruit detachment force in the green and cherry ripeness, under different plant positions and in four evaluation periods, throughout the harvest period between the first and second pass of harvester. The cultivar used was the Catuaí Amarelo IAC 144 aged eight years in spacing 3.8 x 0.9 m. Detachment force was determined by sampling using a portable digital dynamometer. The green ripeness stage showed superior detachment force than the cherry for all evaluation periods. The fruit detachment force for the green and cherry ripeness showed a decreasing behavior during the evaluation period, since the difference between the detachment forces of these fruits increased, thus guiding the type of harvest to be performed. Beyond the fruit detachment force difference, other parameters such as fruit ripening rate and crop load were essential for harvest management. Significant variations were identified in the fruit detachment force positioned in different parts of the coffee tree branches. The results also reinforce the relevance of characterizing the coffee fruit detachment force for harvester adjustments and management of the selective mechanized harvesting.

scholarly journals Characterization of the Gut DNA and RNA Viromes in A Cohort of Chinese Residents and Visiting Pakistanis

2020 ◽  
Author(s):  
Qiulong Yan ◽  
Yu Wang ◽  
Xiuli Chen ◽  
Hao Jin ◽  
Guangyang Wang ◽  
...  
Keyword(s):  
Ethnic Origin ◽  
Chinese Adults ◽  
Bacterial Composition ◽  
Operational Taxonomic Units ◽  
Dna And Rna ◽  
Bacterial Microbiome ◽  
Chinese Cohort ◽  
Host Genetic ◽  
The Difference

Abstract Background: Trillions of viruses inhabit the gastrointestinal tract. Some of them have been well-studied on their roles in infection and human health, but the majority remain unsurveyed. It has been established that the composition of the gut virome is highly variable based on the changes of diet, physical state, and environmental factors. However, the effect of host genetic factors, e.g. ethnic origin, on the gut virome is rarely investigated. Results: Here, we characterized and compared the gut virome in a cohort of local Chinese residents and visiting Pakistani individuals, each group containing 24 healthy adults and 6 children. Using metagenomic shotgun sequencing and assembly of fecal samples, a huge number of viral operational taxonomic units (vOTUs) were identified for profiling the DNA and RNA viromes. National background contributed a primary variation to individuals’ gut virome. Compared with the Chinese adults, the Pakistan adults showed higher macrodiversity and different compositional and functional structures in their DNA virome and lower diversity and altered composition in their RNA virome. The virome variations of Pakistan children were inherited from the that of the adults but also tended to share similar characteristics with the Chinese cohort. We also analyzed and compared the bacterial microbiome between two cohorts and further revealed numerous connections between virus and bacterial host. Statistically, the gut DNA and RNA viromes were covariant to some extent (p<0.001), and they both influenced the holistic bacterial composition and vice versa.Conclusions: we systematically described the baseline gut virome in a well-characterized cohort of Chinese and visiting Pakistanis and demonstrated that the national background contributed a primary variation to gut virome. The mechanisms underlying the difference between two cohorts remain unclear, but the ethnic factor must be proposed and considered in designing future studies of the virome.

scholarly journals Immersion effect with extracts of papaya leaf, pineapple, ginger on quality of organoleptic and Bali beef nutrition

2019 ◽  
Vol 3 (1) ◽  
pp. 12-24
Author(s):  
I Ketut Sukada ◽  
I Wayan Suberata ◽  
Ni Made Artiningsih Rasna
Keyword(s):  
Leaf Extract ◽  
Treatment Pattern ◽  
Ginger Extract ◽  
Raw Meat ◽  
Organoleptic Quality ◽  
The Difference ◽  
Cooked Meat ◽  
Taste And Smell ◽  
Percentage Ratio

This research was conducted at the Laboratory of Animal Produce Technology Faculty of Veterinary, Udayana University. Aims to determine the effect of papaya leaf extract, extract pineapple and ginger extract on the physical and organoleptic qualities of Bali beef through soaking. Variables measured to determine the physical properties of meat between meat pH and shrinkage of cooked meat, while the variables measured to determine the organoleptic quality of Bali beef among other examples: color, texture, taste, and smell of meat by panelist. The analyze used variance analysis, while experiment design used in this research is, Completely Random Design simple 4 treatment pattern 5 replication from Steel and Torie processed by Costas Statistic Method. Measurement of pH of the meat using pH meters, and the measurement of moisture content after cooking, is sought through the calculation of the percentage ratio of the difference between the weight of raw meat and the weight of meat after cooking. Conclusions and results of this study found that beef soaked in pineapple extracts showed: raw shrinkage, texture, color, taste, tenderness, and odor showed the best physical and organoleptic quality (P <0.05) compared to ginger extract and papaya leaf extract. While the physical and organoleptic qualities of beef soaked in extra papaya leaves show the worst indication.

scholarly journals Assessment of total bacterial diversity in whiteleg shrimps and its aquaculture environment in Pangkajene and Banyuwangi, Indonesia

2021 ◽  
pp. 26-37
Author(s):  
Yuni Puji Hastuti ◽  
Yuli Siti Fatma ◽  
Hardi Pitoyo ◽  
Wildan Nurussalam ◽  
Jajang Ruhyana
Keyword(s):  
Community Structure ◽  
Bacterial Community ◽  
Bacterial Diversity ◽  
Bacterial Community Structure ◽  
Amplicon Sequencing ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Bacterial Composition ◽  
Sequencing Platform ◽  
The Difference

Detection of bacterial diversity in whiteleg shrimps and its rearing water is a vital first step in monitoring aquaculture activities. Bacterial community imbalance in whiteleg shrimps and its rearing water influences the quality and quantity of shrimp production. Identifying the bacterial community provides basic information related to dominant bacterial groups in whiteleg shrimps and environments, providing recommendations for proper environmental monitoring and management. In this study, we investigated bacterial community structure in the rearing water and intestinal tract of whiteleg shrimp (Litopenaeus vannamei) collected from two sites, i.e., Pangkajene, South Sulawesi (SU) and Banyuwangi, East Java (BW), Indonesia. The bacterial community was analyzed using amplicon sequencing with Illumina sequencing platform based on the V3-V4 region of the 16S rRNA genes. Bacterial diversity and composition were found differed between the rearing water and the shrimps’ intestines. Bacterial diversity in the rearing water of Banyuwangi (W.BW) was higher than that of Pangkajene (W.SU). Proteobacteria, Bacteroidetes, and Firmicutes were found as the most dominant phyla in rearing water from both farms, while distinct bacterial composition was observed in the shrimps’ intestines. The shrimp intestine from Banyuwangi (U.BW) was dominated by Firmicutes (22.36%), Proteobacteria (22.33%), and Verrucomicrobia (21.11%). In contrast, the shrimp intestine from Pangkajene (U.SU) was highly dominated by Tenericutes (88.54%), followed by Proteobacteria (4.66%), and Firmicutes (2.27%). The difference in bacterial community structure between the rearing water and shrimps’ intestines suggested that the host intestinal environment might have greater selective pressure for bacterial composition inhabiting L.vannamei intestines. Our observations suggest that the shrimps cultured in the rearing water with the similar dominant bacterial group have specific intestinal bacterial diversity.

scholarly journals Impact of Erodium moschatum (L.) L.'Hér. extracts against some bacteria and fungi species

2018 ◽  
Vol 7 (11) ◽  
pp. 2457
Author(s):  
Mostafa Qahtan Mosataf ◽  
Sirwan Hassan Salih ◽  
Talib Ouaid Alkhazraji
Keyword(s):  
Pathogenic Bacteria ◽  
Pathogenic Fungi ◽  
Trichophyton Mentagrophytes ◽  
Antimicrobial Activities ◽  
Plant Parts ◽  
Streptococcus Lactis ◽  
Entire Plant ◽  
The Difference ◽  
Bacteria And Fungi ◽  
Geographical Locations

The effectiveness of Erodium moschatum extracts (ethanol and methanol, water) were tested against pathogenic bacteria (two gram positive: Staphylococcus aureus and Streptococcus lactis and two gram negative: Escherichia coli and Proteus mirabilis) and four pathogenic fungi (Microsprum canis, Trichophyton mentagrophytes, Pencillium chrysogenum and Fusarium oxysporeum). Tannins, flavonoid and glycoside contents were studied by using HPLC technique and their antimicrobial activities were examined. The results showed the extracts efficacy on the tested microbes in which the ethanol with 11.11mm methanol with 11.22mm diameter were the most effective against the studied bacteria compared with the rest of the studied extracts, either in the fungi it was found that the studied extracts did not have significant differences in their effectiveness against the tested fungi, the results seemed that there are a difference in the concentration of studied active compounds according to the environment (geographical locations) and the difference in the plant parts, rutin showed the highest concentration in the entire plant (Sulaymaniyah) at concentration 22.92ppm compared to the rest of the compounds and Saladin locality and the studied plant part.

386. Variations in morphology of Streptococcus lactis when grown in raw and heated milk

1949 ◽  
Vol 16 (2) ◽  
pp. 161-166 ◽  
Author(s):  
C. S. Morris ◽  
M. A. Edwards
Keyword(s):  
Methylene Blue ◽  
Incubation Period ◽  
Incubation Time ◽  
Raw Milk ◽  
Morphological Characters ◽  
Streptococcus Lactis ◽  
Heated Milk ◽  
Methylene Blue Reduction ◽  
The Difference ◽  
By Products

1. Streptococcus lactis cultures were found to vary considerably in their morphological characters when grown in raw and heated milk.2. This variation in morphology was found to be the main cause for the difference in colony counts between inoculated raw milk and milk heated to 70° C. for 1 hr. over a 6 hr. incubation period at 37° C.3. Similar T.M.C.'S on inoculated raw and heated milk during incubation at 37° C. explained why the methylene-blue reduction times were the same.4. It is thought that denaturation of protein may be responsible for the production of short chains in heated milk.5. The by-products of growth of Str. lactis are responsible for the production of short chains in raw milk after a long incubation time at 37° C.

The Origin of the Moon

1962 ◽  
Vol 14 ◽  
pp. 149-155 ◽  
Author(s):  
E. L. Ruskol
Keyword(s):  
Chemical Composition ◽  
Solar System ◽  
The Moon ◽  
The Earth ◽  
The Difference ◽  
Origin Of The Moon

The difference between average densities of the Moon and Earth was interpreted in the preceding report by Professor H. Urey as indicating a difference in their chemical composition. Therefore, Urey assumes the Moon's formation to have taken place far away from the Earth, under conditions differing substantially from the conditions of Earth's formation. In such a case, the Earth should have captured the Moon. As is admitted by Professor Urey himself, such a capture is a very improbable event. In addition, an assumption that the “lunar” dimensions were representative of protoplanetary bodies in the entire solar system encounters great difficulties.

Influence of Cell Wall Composition on the Fossilisation of Bacteria and the Implications for the Search for Early Life Forms

1997 ◽  
Vol 161 ◽  
pp. 491-504 ◽  
Author(s):  
Frances Westall
Keyword(s):  
Cell Wall ◽  
Life Forms ◽  
Cation Binding ◽  
Positive Bacterium ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Transmission Electron ◽  
Hydrothermal Sediments ◽  
Identification Of Bacteria ◽  
The Difference

AbstractThe oldest cell-like structures on Earth are preserved in silicified lagoonal, shallow sea or hydrothermal sediments, such as some Archean formations in Western Australia and South Africa. Previous studies concentrated on the search for organic fossils in Archean rocks. Observations of silicified bacteria (as silica minerals) are scarce for both the Precambrian and the Phanerozoic, but reports of mineral bacteria finds, in general, are increasing. The problems associated with the identification of authentic fossil bacteria and, if possible, closer identification of bacteria type can, in part, be overcome by experimental fossilisation studies. These have shown that not all bacteria fossilise in the same way and, indeed, some seem to be very resistent to fossilisation. This paper deals with a transmission electron microscope investigation of the silicification of four species of bacteria commonly found in the environment. The Gram positiveBacillus laterosporusand its spore produced a robust, durable crust upon silicification, whereas the Gram negativePseudomonas fluorescens, Ps. vesicularis, andPs. acidovoranspresented delicately preserved walls. The greater amount of peptidoglycan, containing abundant metal cation binding sites, in the cell wall of the Gram positive bacterium, probably accounts for the difference in the mode of fossilisation. The Gram positive bacteria are, therefore, probably most likely to be preserved in the terrestrial and extraterrestrial rock record.

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