Effect of adding heat-stressed tomato juice on some buffalo milk properties

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

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Effect of Tomato Juice in Tris-Yolk-Citrate Extender onRefrigeration Preservation of Cauda Epididymal Spermatozoa of Buck

THE INDIAN JOURNAL OF VETERINARY SCIENCES AND BIOTECHNOLOGY ◽

10.21887/ijvsbt.15.1.17 ◽

2019 ◽

Vol 15 (01) ◽

pp. 71-74

Author(s):

L M Chaudhary ◽

C T Khasatiya ◽

Amarjeet Amarjeet ◽

A B Yede

Keyword(s):

Adverse Effect ◽

Egg Yolk ◽

Physical Characteristics ◽

Tomato Juice ◽

The Mean ◽

Epididymal Spermatozoa ◽

Sperm Traits

The study was carried out on the preservation of epididymal spermatozoa of buck at refrigerated temperature without and with tomato juice as a supplement in Tris egg yolk citrate extender. The eight pairs of testicles including epididymis (total 16) from slaughtered bucks were collected within 2–4 hours of their slaughter. Sperms collected from cauda epididymis were preserved at refrigerated temperature up to 48 hours in tris egg yolk citrate extender at 300 million sperm/mL with different concentration of tomato juice (0%, 4%, 6%, 8%, and 10%) and the physical characteristics of spermatozoa were assessed to know the effect of tomato juice (Tj). The mean dead, abnormal and HOST non-reacted spermatozoa increased significantly (p less than0.05) at every 12-hour intervals of preservation in the dilutor without and with different concentration of tomato juice. Tomato juice exerted an adverse effect on physical characteristics of sperm during refrigeration preservation. All the three sperm traits studied however revealed significant (p less thaN 0.01) positive interrelationships with correlations of 0.31 to 0.72.

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Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

European Food Research and Technology ◽

10.1007/s00217-020-03678-7 ◽

2021 ◽

Author(s):

Nieves Baenas ◽

Sergio Bravo ◽

Francisco Javier García-Alonso ◽

José Vicente Gil ◽

María Jesús Periago

Keyword(s):

Volatile Compounds ◽

Tomato Juice ◽

Processing And Storage ◽

And Storage

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Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322

Foods ◽

10.3390/foods10061278 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1278

Author(s):

Rong Zhu ◽

Xiaoqing Liu ◽

Xiaofen Li ◽

Kaifang Zeng ◽

Lanhua Yi

Keyword(s):

Antibacterial Activity ◽

Value Added ◽

Soft Rot ◽

Bacteriocin Production ◽

Lactobacillus Paracasei ◽

Tomato Juice ◽

Vegetable Waste ◽

The Third ◽

Innovative Method ◽

Great Damage

Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% ± 0% to 20% ± 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% ± 0% to 0% ± 0%, 70% ± 14.14% to 13.33% ± 9.43%, and 76.67% ± 4.71% to 26.67% ± 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms.

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

Italian Journal of Animal Science ◽

10.4081/ijas.2007.s2.1067 ◽

2007 ◽

Vol 6 (sup2) ◽

pp. 1067-1070 ◽

Cited By ~ 6

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

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Somatic cell count in buffalo milk using fuzzy clustering and image processing techniques

Journal of Dairy Research ◽

10.1017/s0022029921000042 ◽

2021 ◽

Vol 88 (1) ◽

pp. 69-72

Author(s):

Aline Silva Ramos ◽

Cristiano Hora Fontes ◽

Adonias Magdiel Ferreira ◽

Camila Costa Baccili ◽

Karen Nascimento da Silva ◽

...

Keyword(s):

Image Processing ◽

Somatic Cell ◽

Cell Count ◽

Fuzzy Clustering ◽

Somatic Cell Count ◽

Visual Observation ◽

Buffalo Milk ◽

Image Processing Techniques ◽

Fuzzy Clustering Method ◽

Processing Techniques

AbstractThis research communication presents an automatic method for the counting of somatic cells in buffalo milk, which includes the application of a fuzzy clustering method and image processing techniques (somatic cell count with fuzzy clustering and image processing|, SCCFCI). Somatic cell count (SCC) in milk is the main biomarker for assessing milk quality and it is traditionally performed by exhaustive methods consisting of the visual observation of cells in milk smears through a microscope, which generates uncertainties associated with human interpretation. Unlike other similar works, the proposed method applies the Fuzzy C-Means (FCM) method as a preprocessing step in order to separate the images (objects) of the cells into clusters according to the color intensity. This contributes signficantly to the performance of the subsequent processing steps (thresholding, segmentation and recognition/identification). Two methods of thresholding were evaluated and the Watershed Transform was used for the identification and separation of nearby cells. A detailed statistical analysis of the results showed that the SCCFCI method is able to provide results which are consistent with those obtained by conventional counting. This method therefore represents a viable alternative for quality control in buffalo milk production.

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Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese

Animals ◽

10.3390/ani11051270 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1270

Author(s):

Anna Cutarelli ◽

Andrea Fulgione ◽

Pasquale Fraulo ◽

Francesco Paolo Serpe ◽

Pasquale Gallo ◽

...

Keyword(s):

Digital Pcr ◽

Buffalo Milk ◽

Cow Milk ◽

Mozzarella Cheese ◽

Chain Reaction ◽

New Methods ◽

Protected Designation Of Origin ◽

Commission Regulation ◽

Polymerase Chain ◽

Digital Polymerase Chain Reaction

Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffalo milk. If made from cow milk, or a mixture of buffalo and cow milk, buffalo mozzarella cheese does not qualify as a PDO product. In order to maximize their profits, some producers market buffalo mozzarella that also contains cow milk as a PDO product, thus defrauding consumers. New methods for revealing this fraud are therefore needed. One such method is the droplet digital Polymerase Chain Reaction (ddPCR). Thanks to its high precision and sensitivity, the ddPCR could prove an efficacious means for detecting the presence of cow milk in buffalo mozzarella cheese that is marketed as a PDO product. ddPCR has proved able to detect the DNA of cow and/or buffalo milk in 33 buffalo mozzarella cheeses labelled as PDO products, and experimental evidence could support its application in routine analyses.

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Relation Between Refractive Index, Specific Gravity, and Total Solids of Tomato Juice, Puree, and Paste

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/50.3.690 ◽

1967 ◽

Vol 50 (3) ◽

pp. 690-700

Author(s):

Frank C Lamb

Keyword(s):

Refractive Index ◽

Specific Gravity ◽

Tomato Juice ◽

Regression Equations ◽

Total Solids ◽

Pectic Enzymes ◽

Tomato Paste ◽

Aoac Method ◽

Solids Content ◽

Separate Regression

Abstract Total solids by drying, refractive index, and specific gravity were determined on about 375 commercial samples of tomato juice, puree, and paste. Refractive index was determined with and without dilution of tomato paste; pectic enzymes were used to aid filtration and centrifugation. A new specific gravity bottle was used. The new AOAC method for total solids was compared with the former AOAC method on 115 samples. Variations from previous tables relating refractive index and total solids were of little significance up to 20% solids but were increasingly greater as solids increased above 20%. Data obtained in these studies showed lower values for total solids than the old tables in most instances. Separate regression equations had to be calculated for the solids content of the diluted and undiluted samples. Total solids by the official AOAC method was the most precise of the methods used. However, specific gravity and refractive index were both found to have satisfactory degrees of precision

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