scholarly journals Bacteriological tests as indices for the development of off-flavours in cream

1975 ◽  
Vol 75 (1) ◽  
pp. 113-119 ◽  
Author(s):  
Margaret M. Taylor
Keyword(s):  
Bacterial Growth ◽  
The Other ◽  
Keeping Quality ◽  
Bacterial Action

SUMMARYBacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than the other tests that were examined.

Use of Selective Media to Detect Enzyme Production by Microorganisms in Food Products

1975 ◽  
Vol 38 (10) ◽  
pp. 570-572 ◽  
Author(s):  
SANDRA L. ANAGNOSTAKIS ◽  
LESTER HANKIN
Keyword(s):  
Bacterial Growth ◽  
Food Analysis ◽  
Enzyme Production ◽  
Food Products ◽  
Bacterial Populations ◽  
Selective Media ◽  
Keeping Quality ◽  
Degradative Enzymes

Media are described for use in food analysis to detect fungi and bacteria able to excrete extracellular lipases, proteases, pectinases, amylases, and acids. Antibiotics were used to suppress bacterial growth in media that detect fungi. Food products were examined to show the ability of these media to detect contaminating microorganisms able to excrete these enzymes. The possibility that keeping quality of foods could be correlated with numbers of organisms able to excrete these degradative enzymes is discussed. The test media also could be used to obtain total counts of fungal and bacterial populations.

Effect of oxygen on the keeping quality of milk: II. Effect of available oxygen on bacterial spoilage and oxygen uptake

1982 ◽  
Vol 49 (3) ◽  
pp. 425-437 ◽  
Author(s):  
Monika J. A. Schröder
Keyword(s):  
Oxygen Uptake ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Bacterial Count ◽  
Bacterial Activity ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Effect Of Oxygen

SUMMARYThe effect of limiting the amount of O2 present in commercially pasteurized milk on bacterial growth and on the keeping quality of the milk was investigated. No increase in bacterial count of laboratory pasteurized milk during storage for 9 d at 5 °C was observed and O2 consumption due to bacterial activity was low. In commercial pasteurized milk containing post-pasteurization contamination (PPC) growth of strict aerobes was encouraged by high O2 content while that of coliforms was less dependent on O2 level. The amounts of headspace (HS) O2 consumed in milk with PPC growth were large. Reducing the dissolved O2 content of commercial pasteurized milk stored in O2-impermeable containers without HS had little effect on bacterial activity and shelf-life.

Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef

1991 ◽  
Vol 54 (5) ◽  
pp. 357-359 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Bacterial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Refrigerated Storage ◽  
Contamination Levels ◽  
Initial Contamination

In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, then steaks were stored at −40°C. After thawing, steaks were stored at 1±1°C until sampled. Sampling occurred after 1, 4, 8, 11 and 15 d in experiment 1 and after 1 and 7 d in experiment 2, and included assays for aerobic mesophilic and psychrotrophic colony counts and Enterobacteriaceae. Results of experiment 1 indicated that deboning treatment did not affect bacterial numbers significantly. Initial contamination levels were low (ca. 4 log10 CFU/g) and spoilage occurred after ≥8 d of storage. In experiment 2, deboning treatment had a significant effect on bacterial growth. Initial (mesophilic and psychrotrophic) contamination was lower on hot processed steaks, yet after 7 d of refrigerated storage, bacterial numbers were higher (p<0.95) on hot vs. cold boned steaks. Experiments 1 and 2 showed that salt did not affect bacterial growth.

91. A Statistical Examination of the Interrelationship and Variability of Plate Count, Presumptive Coliform Content and Keeping Quality of Raw Milk

1935 ◽  
Vol 6 (1) ◽  
pp. 26-48 ◽  
Author(s):  
H. Barkworth
Keyword(s):  
Standard Deviation ◽  
Raw Milk ◽  
The Other ◽  
Plate Count ◽  
One Stage ◽  
Hygienic Quality ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
The Relationship

The writer seeks to establish the interrelationship and variability of the three tests used for gauging the hygienic quality of milk, plate count, coliform content and keeping quality. Keeping quality is denned, and after discussing previous work and source of material, and noting the technique followed, the method of classification is described. Plate count and coliform content are treated logarithmically. Treatment of keeping-quality results presents especial difficulties, and the test is described in detail to disclose these, and reasons given for tabulating by half-days. The relationship between plate count and keeping quality is linear, but non-linearity occurs in those relationships which concern coliform content. This is because the first group “absent from 1 ml.” is not truly a definite class, but contains samples of superior quality. It is shown that an increase of one “stage” of coliform contamination reduces the average keeping quality as much as an increase of 0–54 in the logarithm of the plate count (approximately seven times). Variability of each term is discussed. The standard deviation of keeping quality is of the order of 1 half-day, that of logarithm of plate count is 0·77 and that of logarithm of coliform content in excess of unity. These variabilities are too great to permit of reasonable forecast of one term from the other two.

Immunoferritin localization of intracellular antigens in positively stained frozen sections

1978 ◽  
Vol 36 (2) ◽  
pp. 168-169
Author(s):  
K. T. Tokuyasu
Keyword(s):  
Surface Tension ◽  
Water Surface ◽  
Thin Layers ◽  
The Other ◽  
Positive Staining ◽  
Frozen Sections ◽  
The Past ◽  
Ultrathin Frozen Sections ◽  
Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

PENERAPAN iLEARNING SURVEY (iSur) DALAM MENINGKATKAN KUALITAS SISTEM INFORMASI SELAMA PROSES PEMBELAJARAN DI PERGURUAN TINGGI RAHARJA

CCIT Journal ◽  
2014 ◽  
Vol 7 (3) ◽  
pp. 335-354
Author(s):  
Untung Rahardja ◽  
Muhamad Yusup ◽  
Ana Nurmaliana
Keyword(s):  
Higher Education ◽  
Student Satisfaction ◽  
Teaching And Learning ◽  
Online Survey ◽  
The Other ◽  
Learning Activities ◽  
Faculty Performance ◽  
Satisfaction Measurement ◽  
Valid Information

The accuracy and reliability is the quality of the information. The more accurate and reliable, the more information it’s good quality. Similarly, a survey, the better the survey, the more accurate the information provided. Implementation of student satisfaction measurement to the process of teaching and learning activities on the quality of the implementation of important lectures in order to get feedback on the assessed variables and for future repair. Likewise in Higher Education Prog has undertaken the process of measuring student satisfaction through a distributed questioner finally disemester each class lecture. However, the deployment process questioner is identified there are 7 (seven) problems. However, the problem can be resolved by the 3 (three) ways of solving problems one of which is a system of iLearning Survey (Isur), that is by providing an online survey to students that can be accessed anywhere and anytime. In the implementation shown a prototype of Isur itself. It can be concluded that the contribution Isur system can maximize the decision taken by the Higher Education Prog. By using this Isur system with questions and evaluation forms are submitted and given to the students and the other colleges. To assess the extent to which the campus has grown and how faculty performance in teaching students class, and can be used as a media Isur valid information for an assessment of activities throughout college.

PENGARUH KUALITAS PRODUK DAN RELIGIUSITAS TERHADAP KEPUTUSAN NASABAH PRODUK SIMPANAN PADA BSM CABANG PURWOKERTO

2017 ◽  
Vol 4 (1) ◽  
pp. 189-215
Author(s):  
Yoiz Shofwa Shafrani
Keyword(s):  
Regression Analysis ◽  
Product Quality ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Analytical Tool ◽  
The Other ◽  
Financial Assets ◽  
Islamic Bank

Perkembangan dunia perbankan syariah tidak lepas dari peran para nasabah yang memberikan kepercayaan terhadap pihak perbankan untuk penyimpanan asset keuangannya. Faktanya banyak kelompok nasabah yang memutuskan untuk menjadi nasabah di perbankan syariah karena faktor religiusitasnya. Faktor lain yang dapat ikut mempengaruhi keputusan nasabah adalah kualitas produk. Di mana kualitas produk merupakan karakteristik yang melekat dari suatu produk. Kemungkinan yang terjadi bahwa kebanyakan nasabah pada perbankan syariah juga masih merupakan nasabah perbankan konvensional.Tujuan yang ingin dicapai dalam penelitian ini adalah untuk mengetahui pengaruh kualitas produk dan tingkat religiusitas nasabah terhadap keputusan nasabah untuk menyimpan dananya atau tidak di BSM Cabang Purwokerto. Alat analisis yang digunakan adalah analisis regresi linier berganda, dengan jumlah sampel 100 nasabah. Diperoleh hasil Y = 5,046 + 0,101X1 + 0,218X2. Berdasarkan uji F yang sudah dilakukan maka dapat diketahui bahwa variabel kualitas produk dan religiusitas secara bersama – sama berpengaruh terhadap keputusan nasabah untuk menyimpan dananya di BSM Cabang Purwokerto. Berdasarkan uji t yang sudah dilakukan dapat diketahui bahwa secara partial baik variabel kualitas produk maupun variabel religiusitas berpengaruh terhadap keputusan nasabah untuk menyimpan dananya di BSM Cabang Purwokerto. The progress of the Islamic bank cannot be separated from the role of its customers who give trust to the bank to deposit their financial assets. It is a fact many groups of customers decide to be the customers of the Islamic bank because of their religiosity. The other influences factor of a customer’s decision is the quality of the product. The aim of this research was to determine the effect of product quality and level of customers’ religiosity towards customers’ decision whether to keep their funds in Syariah Mandiri Bank, Branch of Purwokerto, or not. The analytical tool used was multiple linear regression analysis, with a sample of 100 customers. The results indicate Y = 5,046 + 0,101X1 + 0,218X2. Based on F, it can be seen that both variables of product quality and religiosity simultanously affect the customers’ decision to keep theirfunds in BSM Branch of Purwokerto. Based on t test, it can be seen that independently, either variable of product quality or variables of religiosityinfluences the customers’ decision to keep their funds in BSM Branch of Purwokerto.

CREATING WALKING LED TRANSIT STATIONS FOR WOMEN IN MALAYSIA

2020 ◽  
Vol 7 (1) ◽  
pp. 99
Author(s):  
Yong Adilah Shamsul Harumain ◽  
Nur Farhana Azmi ◽  
Suhaini Yusoff
Keyword(s):  
Quality Of Life ◽  
Developing Countries ◽  
Public Transportation ◽  
Carbon Emission ◽  
The Other ◽  
Walking Distance ◽  
The Road ◽  
On The Road ◽  
Female User

Transit stations are generally well known as nodes of spaces where percentage of people walking are relatively high. The issue is do more planning is actually given to create walkability. Creating walking led transit stations involves planning of walking distance, providing facilities like pathways, toilets, seating and lighting. On the other hand, creating walking led transit station for women uncover a new epitome. Walking becomes one of the most important forms of mobility for women in developing countries nowadays. Encouraging women to use public transportation is not just about another effort to promote the use of public transportation but also another great endeavour to reduce numbers of traffic on the road. This also means, creating an effort to control accidents rate, reducing carbon emission, improving health and eventually, developing the quality of life. Hence, in this paper, we sought first to find out the factors that motivate women to walk at transit stations in Malaysia. A questionnaire survey with 562 female user of Light Railway Transit (LRT) was conducted at LRT stations along Kelana Jaya Line. Both built and non-built environment characteristics, particularly distance, safety and facilities were found as factors that are consistently associated with women walkability. With these findings, the paper highlights the criteria  which are needed to create and make betterment of transit stations not just for women but also for walkability in general.

Piemonte. Tra stasi e sperimentazioni, un quadro chiaroscurale / Piedmont. Between stasis and experimentations, a «chiaroscuro» framework

ARCHALP ◽  
2018 ◽  
pp. 66-75
Author(s):  
Antonio De Rossi ◽  
Roberto Dini
Keyword(s):  
Physical Space ◽  
The Other ◽  
Green Economy ◽  
Urban Centers ◽  
Mountain Areas ◽  
Architectural Production ◽  
New Meanings ◽  
The Alps ◽  
Contemporary Situation

The contemporary architectural production in the Alps of Piedmont has to be studied taking into consideration the contrasting phenomena of depopulation and tourism that have involved the mountain areas of the region during last century. In the fifties and sixties the percentage of abandonment of the high valleys reaches even 80-90%. Entire communities move to industrial urban centers in the cities on the plain. On the other side we witness to a strong polarization of the winter stations that become real “banlieues blanches” for the free time of the citizens and where the architecture of alpine modernism, with various forms, shapes. The paradox nowadays is that the rarefaction of abandoned and depopulated territories is necessary to force to start and choose new innovative paths. We witness a contemporary situation with different shades: on one side the well-established touristic territories that need projects to promote the redevelopment and diversification, on the other side the marginal places where are rising new visions are practices of reactivation of the territory in which architecture is fundamental. The topic of quality of the construction of the physical space intersects with the regeneration of places on a cultural basis, new agriculture and green economy, innovative development of the patrimony, sustainable tourism, with inclusive and participative paths of nature, by giving new meanings to places and building new economies and identities.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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