scholarly journals Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

2021 ◽  
Vol 21 (105) ◽  
pp. 18855-18868
Author(s):  
M Heiru ◽  
Keyword(s):  
Milk Sample ◽  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Quality ◽  
Lemon Juice ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Overall Acceptability ◽  
Randomized Design

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

scholarly journals PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

2020 ◽  
Vol 3 (1) ◽  
pp. 87
Author(s):  
Armin Armin ◽  
Mohamad Nuh Ibrahim ◽  
Sri Rejeki
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Anova Analysis ◽  
Significance Level ◽  
Test Range ◽  
Multiple Test ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan

scholarly journals Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

2014 ◽  
Vol 62 (5) ◽  
pp. 1171-1182
Author(s):  
Marcela Vyletělová-Klimešová ◽  
Oto Hanuš ◽  
Jiří Horáček ◽  
Lenka Vorlová ◽  
Irena Němečková ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Freezing Point ◽  
Small Ruminants ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ewe's Milk ◽  
Microbiological Analyses ◽  
Cheese Production

There were cheeses produced from raw cow’s milk and from mixed milk compared. Mixed milk contained small ruminants’ milk (goat’s and ewe’s milk) and cow’s milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow’s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values ​​for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence ofL. monocytogenesand mostly negative incidence ofS. aureusare important results and confirmed high quality of raw material for cheese production. None ofS. aureusstrains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow’s milk and cheeses from mixed milk.

scholarly journals Effect of unconventional marinades on beef quality

2020 ◽  
Vol 47 (1) ◽  
pp. 90-99
Author(s):  
O. V. Obajuluwa ◽  
K. A. Sanwo ◽  
O. S. Akinola ◽  
O. P. Sobukola ◽  
A. V. Adeola ◽  
...  
Keyword(s):  
Crude Protein ◽  
Thigh Muscle ◽  
Lime Juice ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Fe Content ◽  
Carbonated Drink ◽  
Pawpaw Leaves

There is consumer's preference for tender meat. The use of tenderizers to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four unconventional marinades (Pawpaw leaves extract, Lime-juice, and Carbonated drinks and distilled water) on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes and were randomly distributed into four experimental groups in a Complete Randomized Design (CRD). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 °C. Data collected were: beef proximate composition, weights with pH of beef and marinades, cook and refrigeration losses and sensory scores. Results showed significantly (P<0.05) higher fat and Fe content in beef treated with Lime-juice and Pawpaw leaves extract-based marinades respectively. Marination did not affect (P>0.05) crude protein, ash, moisture content, and calcium. Weights and pH from beef and marinades varied significantly (P<0.05) after marination. Pawpaw leaves extract-based marinades produced more (P<0.05) tender beef; while beef marinated with carbonated drink marinade had significantly (P<0.05) better flavour and overall acceptability. It is therefore concluded that carbonated drink based marinades produced beef with the best quality.

scholarly journals Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean

2014 ◽  
Vol 8 ◽  
pp. 75-77 ◽  
Author(s):  
Ghanendra Gartaula ◽  
Santosh Pokharel ◽  
Ganesh Dawadi
Keyword(s):  
Calcium Chloride ◽  
Crude Protein ◽  
Calcium Sulphate ◽  
Sensory Attributes ◽  
Lemon Juice ◽  
Ash Content ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Significant Change

The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3.15 % in dry basis, respectively. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11755 J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013 

scholarly journals Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk

10.5219/1024 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 76-82 ◽  
Author(s):  
Boris Semjon ◽  
Jana Maľová ◽  
Tatiana Vataščinová ◽  
Pavel Maľa
Keyword(s):  
Sensory Quality ◽  
Statistical Significance ◽  
Descriptive Analysis ◽  
Storage Period ◽  
Sensory Profile ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Sensory Parameters ◽  
Set Up

Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

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 Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt

2021 ◽  
Vol 2 (02) ◽  
pp. 20-25
Author(s):  
Rosida Rosida ◽  
Sintha Soraya Santi ◽  
Rohman
Keyword(s):  
Preference Score ◽  
Cow’S Milk ◽  
Soluble Fiber ◽  
Total Dietary Fiber ◽  
Cow's Milk ◽  
Randomized Design ◽  
Factor Ii ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).

scholarly journals USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.

2020 ◽  
Vol 5 (6) ◽  
pp. 93-94
Author(s):  
Kh. M. K. Kebary ◽  
S. A. Hussein ◽  
R. M. Badaw
Keyword(s):  
Whey Proteins ◽  
Cow’S Milk ◽  
Improve Quality ◽  
Cow's Milk
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