Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese

2010 ◽  
Vol 77 (4) ◽  
pp. 385-391 ◽  
Author(s):  
Marzia Albenzio ◽  
Antonella Santillo ◽  
Donatella Esterina Russo ◽  
Mariangela Caroprese ◽  
Rosaria Marino ◽  
...  
Keyword(s):  
Southern Italy ◽  
Dairy Farms ◽  
Starter Cultures ◽  
The Other ◽  
Cow Milk ◽  
Factors Influencing ◽  
Neighbouring Area ◽  
Main Factors ◽  
Cheese Production

The aim of this study was to assess the effect of milk source and of cheese production protocol on proteolytic and lipolytic pattern of cheese during ripening. The study involved six dairy factories located in Monti Dauni Meridionali area of Southern Italy; three dairy factories processed the milk produced by their own cow herds, while the other three dairy factories processed the milk collected in other dairy farms located in the neighbouring area. Cow milk processed to cheese had different nutritional parameters and hygienic quality. Caciocavallo cheese showed differences in the evolution of proteolysis during ripening and in the intensity of the lipolytic process detected at the end of ripening. The main factors influencing Caciocavallo cheese features were the quality of the starting milk, differences in technological steps such as milk heating, type of starter cultures and coagulant used.

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals Distribution of the initial site of infection in diabetic foot and associated initiating etiologies

2021 ◽  
Vol 8 (11) ◽  
pp. 3320
Author(s):  
Joe Mathew ◽  
Rajeev S.
Keyword(s):  
Diabetic Foot ◽  
The Other ◽  
Common Condition ◽  
Cross Sectional ◽  
Site Specific ◽  
Loss Of Life ◽  
Factors Influencing ◽  
Male Patients ◽  
Nail Infection

Background: Diabetic foot is a very common condition responsible for a major bulk of surgical admissions and out-patient visits. Lack of awareness of many factors influencing the incidence of this disease complex has led to loss of life, limb and quality of life. The site-specific incidence of initial site and initiating factor has not been studied in diabetic foot.Methods: A study has been done over a period of one and a half years which looked into the distribution of initial site of infection in diabetic foot and associated initiating etiologies. The study was cross sectional. History, general inspection of foot, dermatological, neuropathic and vascular assessments were done, in addition to making careful notes about the site and cause of infection.Results:60.7% of patients were >60 years old, 55.3% were male patients. 63.3% of patients had diabetes for more than 10 years. In 29.3% the initial site of infection was the big toe, 22% in the ball of foot, 18% in the other 4 toes together, 14.7% in the interdigital spaces, 10.7% in the heel and 5.3% in the mid foot. In most of the cases the etiology is multifactorial, trauma in 56%, musculoskeletal deformities in 47.3%, callosities in 41.3%, cracks and fissures in 16.7%, fungal infection in 7.3%, nail infection in 6%, no initiating introduction of infection identified in 10.7%.Conclusions: Awareness of and thus particular stress being place on identification of specific site and cause of infection should help in care of the foot in diabetics.

400. Factors influencing the keeping quality of ghee

1949 ◽  
Vol 16 (3) ◽  
pp. 356-362 ◽  
Author(s):  
D. P. Persai ◽  
C. R. Barnicoat
Keyword(s):  
Heat Treatment ◽  
Bacterial Culture ◽  
Storage Life ◽  
Summer Temperature ◽  
Final Temperature ◽  
Marked Influence ◽  
Factors Influencing ◽  
Keeping Quality ◽  
Main Factors

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

The Extrusion Rate of Grommets

1985 ◽  
Vol 93 (6) ◽  
pp. 695-699 ◽  
Author(s):  
Alan G. Gibb ◽  
Ian J. Mackenzie
Keyword(s):  
The Other ◽  
Significant Determinant ◽  
Extrusion Rate ◽  
Factors Influencing ◽  
Tympanostomy Tubes ◽  
Position Type ◽  
Definite Pattern ◽  
Different Dimensions ◽  
A Prospective Study

A prospective study was performed to determine the factors Influencing the extrusion rate of tympanostomy tubes. Nine hundred thirty-nine tubes were inserted In 589 patients and the extrusion of these tubes was reviewed up to a period of 27 months. The eight tubes used in the survey were the Shepard, Exmoor, Bobbin, Armstrong, Paparella, Shah, Arrow, and collar button. These tubes were inserted In strict rotation, the operator using the designated tube. The position, type of incision, presence of fluid, quality of tympanic membrane, and degree of difficulty of insertion were all recorded at operation. The sex, age, side of operation, and any simultaneous operative procedures were also recorded. The patients were reviewed the day after operation and then every 3 months thereafter until the tube was extruded. A definite pattern was Identified for the extrusion of each type of tube. At one end of the spectrum, Exmoor and Shepard tubes were, for the most part, extruded between 6 and 9 months after Insertion, while at the other end, most of the collar button tubes were still functioning at 18 months. The design of the tube was the only factor found to be a significant determinant of the extrusion of the tube, although the experience of the surgeon affected the extrusion rate of the Arrow tube. The different dimensions of the Exmoor and collar button tubes are examined and compared.

BASIC TRENDS OF VARIATION OF THE QUALITATIVE COMPOSITION OF SAMARA SURFACE WATER RUN-OFFS

2011 ◽  
Vol 1 (2) ◽  
pp. 80-82 ◽  
Author(s):  
E. D PALAGIN ◽  
P. G BYKOVA ◽  
U. M PAKhOMOVA
Keyword(s):  
Surface Water ◽  
Qualitative Composition ◽  
Factors Influencing ◽  
Main Factors

Generalizing the data on the quality of surface water run-offs on the territory of Samara the authors reveal the main factors influencing the qualitative composition of water run-offs and define the structure of the links between certain parameters. In the course of research representative diagnostic set of parameters for monitoring the composition of water run-offs has been worked out.

scholarly journals Optimizing the parameters of manure scraper equipment in cow milk dairy farm by the manure scraper model

2017 ◽  
Vol 20 (K6) ◽  
pp. 35-42
Author(s):  
Ngan Hong Nguyen ◽  
Lon Cong Huynh ◽  
Tung Anh Ha
Keyword(s):  
Mechanical Properties ◽  
Experimental Investigation ◽  
Theoretical Basis ◽  
Dairy Farm ◽  
Dairy Farms ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cleaning System ◽  
Speed Parameter

The sanitation system for dairy farms is very significant in increasing the productivity and quality of cow's milk, holding on the cow-shed clean and ensuring the health of cattle. The paper presents the theoretical basis for the design of an arrow-shaped raking mechanism and the effects of mechanical properties of the waste on the quality of the cleaning system. The experimental investigation determines the speed parameter, the appropriate angle for the work, which depends on the type of the floor and the characteristics of the waste, to achieve the highest efficiency. The results provide the parameters to clean the farm effectively.

scholarly journals The Analysis of Fertility Quality of Life and the Influencing Factors of Patients with Repeated Implantation Failure

2020 ◽  
Author(s):  
Ying Ni ◽  
Chenye Tong ◽  
Limin Huang ◽  
Wenjie Zhou ◽  
Aijun Zhang
Keyword(s):  
Quality Of Life ◽  
Social Support ◽  
Male Infertility ◽  
Implantation Failure ◽  
Repeated Implantation Failure ◽  
Financial Difficulties ◽  
Factors Influencing ◽  
Family Social Support ◽  
Main Factors

Abstract BackgroundAt present, the incidence of RIF reaches 5% -10% during IVF/ICSI assisted pregnancy treatment. RIF causes heavy financial burden and mental stress on patients and families and affects the quality of their lives. This study is aimed to investigate the current status of fertility quality of life (feritility QOL) and explore the factors influencing in patients with repeated implantation failure (RIF), thereby providing scientific basis for effective clinic interventional measures and helping to improve the feritility QOL of RIF patients.MethodsRIF patients were selected from the Reproductive Medical Center of Ruijin Hospital Affiliated to Shanghai Jiaotong University School of Medicine from January 2019 to December 2019. The General information questionnaire, FertiQoL scale, perceived social support scale (PSSS), self-rating anxiety scale (SAS), self-rating depression scale (SDS) were used to analyze the feritility QOL and related factors of RIF patients. ResultsThe total score of feritility QOL of RIF patients is (60.44 ± 11.60). The results of multivariate regression analysis showed that residence, financial difficulties, male infertility, BMI index, depression, family social support are the main factors that influence the feritility QOL of RIF patients (adjusted R2 = 0.762). ConclusionAmong the factors influencing the feritility QOL of RIF patients, residence, financial difficulties, male infertility, BMI index, depression and family social support are the main factors. Therefore, medical practioners should take specific interventional measures to improve the RIF patients’ feritility QOL.

scholarly journals The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 89 ◽  
Author(s):  
Vinko Krstanović ◽  
Kristina Mastanjević ◽  
Viktor Nedović ◽  
Krešimir Mastanjević
Keyword(s):  
Statistical Analysis ◽  
Quality Indicators ◽  
The Other ◽  
Malt Quality ◽  
Factors Influencing

This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.

KEBERKESANAN PROGRAM PEMBANGUNAN EKONOMI ASNAF OLEH LEMBAGA ZAKAT SELANGOR

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Khairul Azhar MeeranganI ◽  
Ummi Khasidah Zaham Azman
Keyword(s):  
Role Models ◽  
The Other ◽  
Interview Method ◽  
Capital Injection ◽  
Factors Influencing ◽  
The Future ◽  
Programme Effectiveness

The Asnaf Economic Programme is one of initiatives that has been planned and implemented by Lembaga Zakat Selangor (LZS) with the purpose of helping asnafs to groom their potentials in the entrepreneurship sector. The objective of the programme is in line with the zakat's own goals in ensuring that each asnaf is able to become independent and to build his or her own potentials in alleviating poverty. Various assistance in the form of capital injection and provision of equipment have been provided to the asnaf in achieving objectives of the programme. The study was conducted to identify factors influencing involvement and participation of the asnafs in the programme as well as to assess the programme effectiveness in improving life status and quality of each asnaf who involves in the programme. This study focuses on asnaf entrepreneurs in Kuala Selangor Distric and an interview method was used to get responses from each participant regarding the programme. A total of 8 aspiring entrepreneurs who participated in the programme were interviewed to gain their views on the effectiveness of the programme. In addition, the researcher used library data to obtain information related to the Asnaf Economic Programme itself. The results show that LZS has successfully produced a group of asnaf entrepreneurs through its economic programme. It has also provided a better life to the participants and reduced the number of asnafs in Selangor, specifically in Kuala Selangor area. In other words, the programme helps to increase the number of zakat payers to benefit unprivileged groups as well as to become role models to the other asnafs in that particular area. However, a thorough assessment of the programme has to be done by LZS in order to improve the quality and effectiveness of the programme in the future. Keywords: Efficiency, Economic Programme, Asnaf, Perception, Entrepreneurs   Program Ekonomi Golongan Asnaf yang dirancang dan dilaksanakan oleh Lembaga Zakat Selangor (LZS) merupakan salah satu inisiatif bertujuan membantu meningkatkan potensi golongan asnaf dalam sektor keusahawanan. Hasrat ini selaras dengan objektif zakat itu sendiri bagi memastikan setiap asnaf mampu berdikari seterusnya membina potensi diri untuk keluar daripada belenggu kemiskinan. Pelbagai bantuan sama ada dalam bentuk suntikan modal mahupun penyediaan peralatan telah diberikan kepada setiap peserta bagi mencapai objektif program. Kajian ini dijalankan untuk mengenalpasti faktor yang mempengaruhi penglibatan dan penyertaan golongan asnaf dalam program ini di samping menilai tahap keberkesanan program dalam meningkatkan taraf dan kualiti hidup setiap peserta. Kajian difokuskan kepada para usahawan asnaf di Daerah Kuala Selangor. Kajian ini menggunakan kaedah temu bual untuk mendapatkan respon setiap peserta berkaitan program ini. Seramai 8 orang usahawan asnaf yang menjalani program ini telah ditemu bual bagi mendapatkan persepsi mereka berkaitan keberkesanan program ini. Selain itu, pengkaji juga menggunakan data kepustakaan bagi mendapatkan maklumat berkaitan dengan Program Ekonomi Golongan Asnaf itu sendiri. Hasil kajian mendapati bahawa Lembaga Zakat Selangor (LZS) telah berjaya melahirkankan kelompok usahawan daripada golongan asnaf ini melalui program ekonomi yang dijalankan. Hal ini berjaya mengubah kehidupan mereka menjadi lebih baik serta dapat mengurangkan bilangan asnaf di Selangor umumnya serta di daerah Kuala Selangor khususnya. Secara tidak langsung, bilangan pengeluar zakat di Selangor juga dapat ditingkatkan supaya dapat membantu golongan asnaf yang lain yang dalam kesusahan di samping menjadi model atau contoh kepada asnaf yang lain. Namun, usaha-usaha penambahbaikan perlu dilakukan oleh pihak yang LZS bagi meningkatkan lagi kualiti program yang akan dijalankan dari semasa ke semasa. Kata Kunci : Keberkesanan, Program Ekonomi, Asnaf, Persepsi, Usahawan

THE MAIN FACTORS INFLUENCING THE FUNCTIONING OF HOTEL-RESTAURANT COMPLEXES AND TOURISM IN UKRAINE

2021 ◽  
Author(s):  
Ruslan Skrynkovskyy ◽  
◽  
Sviatoslav Kniaz ◽  
Mariana Khmyz ◽  
Yuriy Tyrkalo ◽  
...  
Keyword(s):  
Economic Crisis ◽  
Methodological Approach ◽  
Tourism Industry ◽  
Species Classification ◽  
Travel Agents ◽  
Factors Influencing ◽  
Travel Agencies ◽  
Main Factors

The article presents the main factors influencing the functioning of hotel-restaurant complexes and tourism in Ukraine. It has been established that hotel and restaurant and tourist complexes are included in the structure of the subjects of tourist activity. It was found that in the period 2013– 2019 the volume of services provided by temporary accommodation and catering companies, travel agencies, travel operators, companies providing other services, in particular, booking and related activities, has an unstable dynamic. It was determined that the dynamics of the total number of inbound (foreign), outbound and domestic tourists who were served by tour operators and travel agents by type of tourism was unstable, since the main reason that negatively affected this trend was the economic crisis of 2013–2015 in Ukraine, caused primarily by the instability of the situation in the political sphere. It was determined that in the species classification of tourism, that is, the distribution of tourists who were served by tour operators and travel agents, the highest is the number of outbound tourists traveling outside Ukraine. It was found that the number of domestic tourists is significantly lower than the number of outbound tourists, since on average for 2011–2020 was 23,6 %, and the lowest was in 2019 – 9,4 %, due to the COVID–2019 pandemic, under the influence of which another economic crisis arose not only in Ukraine, but also in the world as a whole. It was found that the proportion of inbound (foreign) tourists in the period 2011–2020 decreased sharply – from 10,6 % in 2010 to 0,5 % in 2020, the reason for which is the decrease in the attractiveness of the tourism industry of Ukraine for foreign tourists. It is noted that the prospects for further research in this direction are the development of a methodological approach to assessing the quality of tourism and hotel and restaurant services.

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