scholarly journals Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt

2019 ◽  
Vol 406 ◽  
pp. 012009
Author(s):  
Ibrahim Aldaw Ibrahim ◽  
Rifda Naufalin ◽  
Erminawati ◽  
Hidayah Dwiyanti
Keyword(s):  
Physicochemical Properties ◽  
Goat Milk ◽  
Fermentation Temperature

scholarly journals Optimization of brandy base wine production technique using ginger pomace

2021 ◽  
Vol 261 ◽  
pp. 02086
Author(s):  
Bao Chu ◽  
Yuhong Jin ◽  
Aiying Gao ◽  
Shuai Wu
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Yeast Strain ◽  
Total Acidity ◽  
Production Technique ◽  
Wine Production ◽  
Fermentation Temperature ◽  
Aroma Components ◽  
Water Ratio

In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.

Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Azizah Mohamad ◽  
Nor Nadiah Abdul Karim Shah ◽  
Alifdalino Sulaiman ◽  
Noranizan Mohd Adzahan ◽  
Rana Muhammad Aadil
Keyword(s):  
Fatty Acid ◽  
Electric Field ◽  
Physicochemical Properties ◽  
Goat Milk ◽  
Pulsed Electric Field ◽  
Fatty Acid Profiling ◽  
Metal Migration

scholarly journals Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

2020 ◽  
Vol 9 (6) ◽  
pp. 13
Author(s):  
Eleni C. Pappa ◽  
Efthymia Kondyli ◽  
Loulouda Bosnea ◽  
Marios Mataragas
Keyword(s):  
Physicochemical Properties ◽  
Historical Data ◽  
Goat Milk ◽  
Physicochemical Characteristics ◽  
Ripening Period ◽  
Sheep Milk ◽  
Organoleptic Characteristics ◽  
Traditional Cheese ◽  
Nacl Concentration ◽  
Common Practices

Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.

scholarly journals Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110350 ◽  
Author(s):  
Himoonga Bernard Moonga ◽  
Sijmen E. Schoustra ◽  
Anita R. Linnemann ◽  
Joost van den Heuvel ◽  
John Shindano ◽  
...  
Keyword(s):  
Microbial Community ◽  
Physicochemical Properties ◽  
Community Composition ◽  
Microbial Community Composition ◽  
Fermented Milk ◽  
Fermentation Temperature

Elucidating the physicochemical properties and surface composition of goat milk-based infant formula powders

2021 ◽  
pp. 131936
Author(s):  
Qingxue Chen ◽  
Qianlong Yin ◽  
Qinggang Xie ◽  
Smith Etareri Evivie ◽  
Xin Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Infant Formula ◽  
Surface Composition ◽  
Goat Milk

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

Studies on the Degradation of Human Fibrinogen by Plasmin and Trypsin

1966 ◽  
Vol 16 (03/04) ◽  
pp. 526-540 ◽  
Author(s):  
E. A Beck ◽  
D. P Jackson
Keyword(s):  
Physicochemical Properties ◽  
Electrophoretic Mobility ◽  
Rapid Loss ◽  
Clotting System ◽  
Human Fibrinogen ◽  
Peptide Bonds ◽  
Physico Chemical ◽  
Starch Gel ◽  
Ph Stat ◽  
Rapid Appearance

SummaryThe effects of trypsin and plasmin on the functional and physicochemical properties of purified human fibrinogen were observed at various stages of proteolysis. Concentrations of plasmin and trypsin that produced fibrinogenolysis at comparable rates as measured in a pH stat produced, at similar rates, loss of precipitability of fibrinogen by heat and ammonium sulphate and alterations in electrophoretic mobility on starch gel. Trypsin produced a more rapid loss of clottability of fibrinogen and a more rapid appearance of inhibitors of the thrombin-fibrinogen clotting system than did plasmin. Consistent differences were noted between the effects of trypsin and plasmin on the immunoelectrophoretic properties of fibrinogen during the early stages of proteolysis.These results are consistent with the hypothesis that trypsin initially reacts with the same peptide bonds of fibrinogen that are split by thrombin, but these same bonds do not appear to be split initially by plasmin. Measurement of the various functional and physico-chemical changes produced by the action of trypsin and plasmin on fibrinogen can be used to recognize various stages of proteolysis.

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