scholarly journals Physicochemical characterization and correlation of raw cow’s milk according to classification assigned in Panama

2021 ◽  
pp. 939-948
Author(s):  
Pablo Montero-Prado ◽  
Giancarlo Antonio Ruiz-Morales ◽  
Anibal Fossatti-Carrillo
Keyword(s):  
Physicochemical Characterization ◽  
International Standards ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Random Samples ◽  
The Republic ◽  
Raw Cow’S Milk

Introduction. Currently, there are no bibliographic or statistical records that allow establishing a correlation between the physical-chemical quality characteristics of raw cow’s milk produced in the Republic of Panama and the classification it receives. Objective. To characterize and quantify the physical-chemical parameters of the quality of raw cow’s milk and correlate these characteristics with the classification that milk receives in Panama. Materials and methods. A stratified sampling was carried out according to the classification of raw cow´s milk (grade A, B, and C), 48 of grade A, 71 of grade B, and 393 of grade C. Random samples were taken in Cocle, Veraguas, Herrera and Los Santos during the rainy season from June to September 2018. In the Chiriquí province, the sampling was conducted during the dry season, from January to March 2019. In addition, it was necessary to have at least 512 producers or farms, so that the analysis reached a confidence level of 95 %, a standard deviation of 5 %, and a limit of error of 5 %. Results. The values found allow us to consider that the milk produced in Panama has the physical-chemical characteristics according to international standards. The correlation analysis indicated that the protein had a high relationship with solids non-fat (SNF), density (D), and lactose (L) (0.93, 0.91, and 0.96, respectively); also L is strongly related to SNF and D (0.94 and 0, 91, respectively). Conclusions. The analysis of variance did not allow to establish significant differences between the three existing classifications in the country, which allow a distribution of milk according to the grades of these parameters. However, it was possible to establish the existing correlation between some of these parameters.

scholarly journals Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

2021 ◽  
Vol 23 (96) ◽  
pp. 28-32
Author(s):  
S. Merzlov ◽  
Yu. Shurchkova ◽  
A. Tsebro ◽  
O. Grebelnik ◽  
G. Kalinina ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Titratable Acidity ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

scholarly journals The quality of raw cow's milk for the direct consumption

2005 ◽  
Vol 21 (5-6-2) ◽  
pp. 259-262
Author(s):  
Tadeusz Grega ◽  
Marek Sady ◽  
Dorota Najgebauer ◽  
Jacek Domagala ◽  
Bartlomiej Faber
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

nema

Production and quality of raw cow’s milk In the vologda region

2021 ◽  
pp. 158-168
Author(s):  
Alla L’vovna Novokshanova ◽  
Andrey Alekseevich Kuzin ◽  
Natalia Aleksandrovna Medvedeva
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Vologda Region ◽  
Raw Cow’S Milk

scholarly journals Some economic indicators of production of cow's milk in the Republic of Serbia

2021 ◽  
Vol 68 (1) ◽  
pp. 113-126
Author(s):  
Robert Radišić ◽  
Zorica Sredojević ◽  
Predrag Perišić
Keyword(s):  
Milk Production ◽  
Cow’S Milk ◽  
The European Union ◽  
Family Farms ◽  
Cattle Breeding ◽  
Cow's Milk ◽  
The Subject ◽  
The Republic ◽  
One Year

The subject of this research is cattle breeding with a focus on the production of cow's milk in the Republic of Serbia. The main goal is to analyze the state and trends of cow's milk production in Serbia during the last ten years in relation to production in Europe, the European Union and the world. Data from the SORS, FAO databases, etc. were used. In Serbia, 908,102 head of cattle are raised on 177,552 family farms, ie, an average of 5.11 head of cattle per farm. The number of cattle has dropped by more than 200,000 head over the last decade. In the total milk production in Serbia, cow's milk accounts for 96.84%. The average milk yield of cows in Serbia is far below the European average. The highest average amount of milk is recorded in the Belgrade region, where 5,335 liters per milking head are produced in one year. The quality of cow's milk in Serbia is far below EU standards, which is a key restriction on exports.

scholarly journals Bacteriological Quality of Raw Cow’s Milk Sold in Minna Central Market, Niger State, Nigeria

2021 ◽  
pp. 29-35
Author(s):  
Attah, Friday ◽  
Abalaka, Moses Enemadukwu ◽  
Jesse, Innocent Apameio ◽  
Garba, Daniel Edisha ◽  
Emmanuel, Abimbola
Keyword(s):  
Bacterial Count ◽  
Biochemical Properties ◽  
The Body ◽  
Cow’S Milk ◽  
Bacterial Isolates ◽  
Salmonella Spp ◽  
Cow's Milk ◽  
Bacteriological Quality ◽  
Raw Cow’S Milk

Milk is a non-transparent, yellowish-white substance secreted by the mammary glands of all mammals. It contains proteins, minerals, carbohydrates, fat, and vitamins that meet the dietary requirements of the body than any food in a single diet. As a result of their highly nutritious nature, milk supports the rapid growth of many microorganisms, including bacterial pathogens. The aim of this study was to determine the bacteriological quality of raw cow's milk sold by different vendors in Minna central market, Niger state, Nigeria by pour plate method. The highest bacterial count was 7.5 107 CFU/mL and the lowest bacterial count was 2.5 107 CFU/mL. Bacteria isolated from five different cow's milk samples were identified through their cultural and biochemical properties to be Bacillus badius, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Salmonella typhi.  The frequency occurrence of the bacterial isolates were Bacillus spp. (61.9%), Staphylococcus spp. (19.0%), E. coli (14.3%)and Salmonella spp. (5%). The presence of these bacterial isolates and the colony forming unity count observed in these samples indicated poor hygiene and sanitation during milking and post milking processes. Therefore, efforts should be intensified to pasteurize the milk before consumption in order to guarantee the safety of the consumers.

EVALUATION OF BACTERIOLOGICAL QUALITY OF RAW COW'S MILK AT DIFFERENT STAGES OF ITS PRODUCTION

2020 ◽  
Vol 1 ◽  
pp. 33-35
Author(s):  
M.N. Isakova ◽  
◽  
M.V. Ryaposova ◽  
I.A. Shkuratova ◽  
N.A. Bezborodova ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Bacteriological Quality ◽  
Raw Cow’S Milk

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Coordination of technology of railway operation of the Republic of Tajikistan and organization of railways in international traffic

2018 ◽  
Vol 77 (4) ◽  
pp. 211-217 ◽  
Author(s):  
P. N. Pulatov
Keyword(s):  
Rolling Stock ◽  
Railway Transport ◽  
Transport Services ◽  
Railway Infrastructure ◽  
External Conditions ◽  
The Republic ◽  
Railway Operation ◽  
Required Quality

Current geopolitical and economic conditions for the functioning of railway transport in most post-Soviet states are such that it is extremely difficult to provide required quality of transport services and break-even operations at high expenses for maintaining the railway infrastructure and rolling stock. Dynamics of transportation of the Tajik Railway (TSR) is shown, which displays that most of its sections are classified as low-intensity ones. The paper proposes methodical principles, setting and qualitative analysis of the task of rationalization of operational work and organization of car flows for international transportation, taking into account the specifics of the Tajik Railway. There is a problem of complex maintenance of the efficiency of operational work in modern conditions based on the synthesis of the tasks of self-management (rational internal operational technology of the Tajik Railway) and coordination tasks (technological interaction with railway administrations of other states). Author substantiated the necessity of solving this problem. Proposed classification of technological restrictions and controlled variables in the performance of transport takes into account methods for changing external conditions for the functioning of the railway landfill and methods for increasing internal efficiency of its operation. The search for the solution of the problem involves direct search of variants along its ordered set with clipping of groups of variants that do not correspond to constraints, with the subsequent finding of compromise control over a set of effective alternatives.

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