scholarly journals PHYSICAL AND CHEMICAL composition of goat and sheep milk depending on the altitude of grazing

2016 ◽  
Vol 18 (4) ◽  
pp. 106-112
Author(s):  
T. Fotina ◽  
◽  
N. Zazharska ◽  
Keyword(s):  
Chemical Composition ◽  
Sheep Milk ◽  
Physical And Chemical

scholarly journals Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk

2014 ◽  
Vol 66 (6) ◽  
pp. 1924-1930 ◽  
Author(s):  
L.W. Fava ◽  
I.C. Külkamp-Guerreiro ◽  
A.T. Pinto
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Heat Stability ◽  
Chemical Characteristics ◽  
Total Solids ◽  
Average Percentage ◽  
Sheep Milk ◽  
Consequent Reduction ◽  
The Stability ◽  
Physical And Chemical

The production of ewe milk is seasonal and milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and frozen milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of milk in nature and it could be a solution for the producer and the sheep milk industry.

STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

2010 ◽  
Vol 13 (3) ◽  
pp. 29-38
Author(s):  
Ha Bich Phan ◽  
Thach Ngoc Le
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Seed Oil ◽  
Coriandrum Sativum ◽  
Conventional Heating ◽  
Geranyl Acetate ◽  
Physical And Chemical ◽  
Coriander Seed Oil ◽  
Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

BACTERIA CONTENT, PHYSICAL AND CHEMICAL COMPOSITION OF BROILER MEAT GROWN ON THE HEATED FLOOR

2018 ◽  
Vol 20 (6) ◽  
pp. 24-25
Author(s):  
E.O. Kachanova ◽  
◽  
E.V. Pavlova ◽  
D.S. Derina ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Broiler Meat ◽  
Heated Floor ◽  
Physical And Chemical

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

scholarly journals Physical and chemical composition of swamp and water buffalo milk: a comparative study

2007 ◽  
Vol 6 (sup2) ◽  
pp. 1067-1070 ◽  
Author(s):  
M. A. S. Khan ◽  
M. N. Islam ◽  
M. S. R. Siddiki
Keyword(s):  
Chemical Composition ◽  
Comparative Study ◽  
Water Buffalo ◽  
Buffalo Milk ◽  
Physical And Chemical

Prediction of beef carcass physical and chemical composition by dualenergy x-ray absorptiometry

2019 ◽  
Author(s):  
G.J.F. Assis ◽  
L.A. Godoi ◽  
S.C. Valadares Filho ◽  
B.C. Silva ◽  
D.E.F. Assis ◽  
...  
Keyword(s):  
Chemical Composition ◽  
X Ray ◽  
Physical And Chemical ◽  
Beef Carcass

Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition.

1996 ◽  
Vol 61 (1) ◽  
pp. 253-257 ◽  
Author(s):  
FERMIN AZANZA ◽  
BARBARA P. KLEIN ◽  
JOHN A. JUVIK
Keyword(s):  
Chemical Composition ◽  
Sweet Corn ◽  
Physical And Chemical

Physical and chemical composition of the body of breeding sows with differing body subcutaneous fat depth at parturition, differing nutrition during lactation and differing litter size

1989 ◽  
Vol 48 (1) ◽  
pp. 203-212 ◽  
Author(s):  
C. T. Whittemore ◽  
H. Yang
Keyword(s):  
Chemical Composition ◽  
Energy Requirement ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Total Content ◽  
The Body ◽  
Large White ◽  
Body Protein ◽  
Weight Losses ◽  
Physical And Chemical

ABSTRACTThe physical and chemical composition of sows was determined at first mating (no. = 6), weaning the first litter (12) and 14 days after weaning the fourth litter (24). The sows were from 108 Large White/Landrace Fl hybrid gilts allocated in a factorial arrangement according to two levels of subcutaneous fatness at parturition (12 v. 22 mm P2), two levels of lactation feeding (3 v. 7 kg) and two sizes of sucking litter (six v. 10). Treatments significantly influenced the composition of dissected carcass fat and chemical lipid, but not composition of dissected lean and chemical protein. The final body protein mass of well fed sows at the termination of parity 4 was 41 kg, and the total content of gross energy (GE) in excess of 3000 MJ, with an average of 12·4 MJ GE per kg live weight; equivalent values for the less well fed sows were 33 kg and 9·4 MJ GE per kg live weight respectively. The weights of chemical lipid and protein could be predicted from the equations: lipid (kg) = -20·4 (s.e. 4·5) + 0·21 (s.e. 0·02) live weight + 1·5 (s.e. 0·2) P2; protein (kg) = -2·3 (s.e. 1·6) + 0·19 (s.e. 0·01) live weight - 0·22 (s.e. 0·07) P2. On average, sows lost 9 kg lipid and 3 kg protein in the course of the 28-day lactation; these being proportionately about 0·16 and 0·37 of the live-weight losses respectively. Maternal energy requirement for maintenance was estimated as 0·50 MJ digestible energy (DE) per kg M0·75, while the efficiency of use of DE for energy retention was 0·28.

scholarly journals Peat decomposition – shaping factors, significance in environmental studies and methods of determination; a literature review

Geologos ◽  
2016 ◽  
Vol 22 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Danuta Drzymulska
Keyword(s):  
Chemical Composition ◽  
Literature Review ◽  
Ground Water ◽  
Environmental Conditions ◽  
Meteoric Water ◽  
Climatic Conditions ◽  
Review Of Literature ◽  
Forming Process ◽  
Physical And Chemical

Abstract A review of literature data on the degree of peat decomposition – an important parameter that yields data on environmental conditions during the peat-forming process, i.e., humidity of the mire surface, is presented. A decrease in the rate of peat decomposition indicates a rise of the ground water table. In the case of bogs, which receive exclusively atmospheric (meteoric) water, data on changes in the wetness of past mire surfaces could even be treated as data on past climates. Different factors shaping the process of peat decomposition are also discussed, such as humidity of the substratum and climatic conditions, as well as the chemical composition of peat-forming plants. Methods for the determination of the degree of peat decomposition are also outlined, maintaining the division into field and laboratory analyses. Among the latter are methods based on physical and chemical features of peat and microscopic methods. Comparisons of results obtained by different methods can occasionally be difficult, which may be ascribed to different experience of researchers or the chemically undefined nature of many analyses of humification.

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