Evaluation of Chemical Quality of Camel’s and Cow’s Milk with Special Reference to Some Heavy Metal Residues

Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas fisika dan kimia susu sapi yang diproduksi di Kabupaten Jember dan memberikan edukasi yang tepat bagi masyarakat terkait prosedur penilaian kelayakan susu yang akan dikonsumsi melalui buku non-teks. Analisis kualitas fisika susu sapi yang dilakukan meliputi uji didih, uji alkohol, dan uji berat jenis sedangkan analisis kualitas kimia susu sapi yang dilakukan meliputi uji pH dan uji kadar lemak. Pengembangan buku non-teks dilakukan dengan menggunakan model pengembangan R2D2 (Reflective, Recursive, Design, and Development). Berdasarkan hasil penelitian diketahui bahwa sampel susu sapi dari industri susu A dan industri susu B memiliki kualitas fisika dan kimia yang sesuai dengan standar kualitas susu yang aman untuk dikonsumsi menurut SNI dan Codex. Hasil rata-rata validasi produk buku non-teks yang dikembangkan sebesar 94.84 persen dari ketiga validator. Dengan demikian produk buku non-teks tersebut sangat layak digunakan sebagai buku non-teks, khususnya buku non-teks untuk pengayaan pengetahuan.Abstract. This study aims to determine the physical and chemical quality of cow's milk produced in Jember and provide an appropriate education for the community regarding the procedure for assessing the feasibility of milk to be consumed through non-text books. The analysis of the physical quality of cow's milk includes boiling test, alcohol test, and specific gravity test, while the chemical quality analysis of cow's milk includes pH test and fat content test. The development of non-text books is carried out using the R2D2 (Reflective, Recursive, Design, and Development) development model. Based on the results of the study, it is known that samples of cow's milk from dairy industry A and milk industry B have physical and chemical qualities that are in accordance with milk quality standards that are safe for consumption according to SNI and Codex. The average result of the validation of non-textbook products developed was 94.84 percent from the three validators. Thus, the non-textbook product is very suitable to be used as a non-textbook, especially non-text books for knowledge enrichment.

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The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

Biotechnology in Animal Husbandry ◽

10.2298/bah0402109m ◽

2004 ◽

Vol 20 (1-2) ◽

pp. 109-118 ◽

Cited By ~ 1

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.

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

Menoufia Journal of Food and Dairy Sciences ◽

10.21608/mjfds.2020.171474 ◽

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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The effect of antioxidant drugs on veterinary and sanitary parameters of cow’s milk

E3S Web of Conferences ◽

10.1051/e3sconf/202022202014 ◽

2020 ◽

Vol 222 ◽

pp. 02014

Author(s):

Lidia Kashirina ◽

Konstantin Ivanischev ◽

Kirill Romanov

Keyword(s):

Blood Product ◽

Physiological State ◽

Experimental Studies ◽

Quality Parameters ◽

The Body ◽

Cow’S Milk ◽

Control Group ◽

Cow's Milk ◽

Quality Of Milk

The article presents the results of experimental studies to determine the effect of antioxidant drugs “Butofan” and “E-selenium” on veterinary and sanitary parameters of cows’ milk obtained in the period after calving. Childbirth is characterized by a stressful physiological state of the body and a large amount of lipid peroxidation (LPO) products are formed in the blood of cows, which have a negative depleting effect on the body and, naturally, on the quality of milk, since it is a blood product. To enhance the work of the body’s own antioxidant system, since it is not always enough to neutralize LPO products, antioxidant drugs are used. It is necessary to determine veterinary and sanitary parameters in milk obtained under the influence of any drugs, since it is used in human nutrition. For this purpose, experimental studies were carried out on analogous dairy cows in one of the farms of Ryazan region. The cows were divided into three groups: the control and two experimental ones. The control group of animals was intact, the cows of the experimental groups received antioxidant preparations: the first one got “E-selenium” and the second one got “Butofan”. The research results showed that the milk yield of cows in the experimental groups was higher compared to the control. The quality parameters of milk in the experimental groups of cows were better in terms of fat content, protein content, density and acidity. Cow’s milk under the influence of antioxidant drugs was biologically complete and environmentally friendly.

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

Agronomía Mesoamericana ◽

10.15517/am.v32i3.45471 ◽

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.

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Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-3-145-150 ◽

2019 ◽

Vol 81 (3) ◽

pp. 145-150

Author(s):

K. A. Kanina ◽

O. N. Krasulya ◽

N. A. Zhizhin ◽

E. S. Semenova

Keyword(s):

High Frequency ◽

Dairy Products ◽

Raw Materials ◽

Acoustic Cavitation ◽

Raw Milk ◽

Raw Material ◽

Coliform Bacteria ◽

Cow’S Milk ◽

Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

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Comparison of Cow Milk Consumption and Processed Products by Mother with Regurgitation in Baby

Jurnal Keperawatan ◽

10.22219/jk.v11i2.12683 ◽

2020 ◽

Vol 11 (2) ◽

Author(s):

Reni Ilmiasih

Keyword(s):

Milk Protein ◽

Cow Milk ◽

Cow’S Milk ◽

P Value ◽

Milk Consumption ◽

Cross Sectional ◽

Cow's Milk ◽

Purposeful Sampling ◽

Processed Products

Introduction: Regurgitation is a common issue in infants under six months of age who are at risk of esophagitis with excessive frequency and volume. This problem is due, in part, to allergies in the whey protein content in Cow's milk. Objective: The purpose of this research was to examine the connection between Cow's milk consumption and processed products by mothers with regurgitation frequency in infants. Method: This form of study is cross-sectional, with 44 respondents using a purposeful sampling technic in mothers who have children under six months of age. Analysis of data using the Independent t-test test with a nominal scale of data. Result: The findings showed an average regurgitation frequency was 2.4 times, and the results of the study showed an association between Cow's milk intake and refined goods by mothers with regurgitation in infants under six months with a p-value:0.014. Discussion: Enhanced frequency of regurgitation in mothers who consume Cow's milk and processed foods because of the risk of childhood allergy to the quality of Cow's milk protein, and it is advised that parents be conscious of the frequency of regurgitation due to mother-eaten food.

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Microbiological quality of fresh and heat treated cow's milk during storage

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/799 ◽

2017 ◽

Vol 11 (1) ◽

Author(s):

Simona Kunová ◽

Jozef Golian ◽

Lucia Zeleňáková ◽

Ľubomír Lopašovský ◽

Juraj Čuboň ◽

...

Keyword(s):

Microbiological Quality ◽

Cow’S Milk ◽

Cow's Milk ◽

Heat Treated

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The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow’s Milk

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201866051135 ◽

2018 ◽

Vol 66 (5) ◽

pp. 1135-1140

Author(s):

Vratislav Henzl ◽

Daniel Falta ◽

Stanislav Navrátil ◽

Francois Lategan

Keyword(s):

Air Temperature ◽

Titratable Acidity ◽

Cow’S Milk ◽

Processing Quality ◽

Point Scale ◽

Mean Values ◽

Cow's Milk ◽

Rennet Coagulation ◽

Milk Volume

The objective of this study was to assess the effect of outside air temperature on the transportation temperature and processing quality of cow’s milk. The data used in the analyses (208 bulk samples) were collected on four farms over a period of 52 consecutive weeks. The samples were grouped into four outside air temperature‑based groups, namely: below 1.0 °C; from 1.1 to 8.0 °C; from 8.1 to 15.0 °C; above 15.1 °C. Mean values of the observed characteristics were as follows: average outside air temperature 7.40 °C, milk temperature on dairy farms 5.19 °C (at collection) and milk temperature on arrival at the dairy factory 5.60 °C. The average duration of transport was 211 minutes, milk volume in the tanker 12,885 l, fat content 4.13 %, protein content 3.40 %, lactose content 4.89 %, casein content 2.97 %, titratable acidity 6.31 SH, active acidity 6.75 (pH), rennet coagulation time (RCT) 201 sec., curd class 1.11 (on five‑point scale) and 1.49 (on ten‑point scale). Increasing outside air temperature was closely correlated (p < 0.01) with an increase in milk temperature at the dairy factory (at delivery). A significant (p < 0.01) increased difference between the temperatures on the farm (at collection) and at delivery in the dairy factory was also recorded. The titratable acidity decreased and so did the curd class on the ten‑point scale. Milk temperature on the farm (at point of entering transportation tank) also increased significantly (p < 0.01) with outside air temperature. Other differences were not significant (p > 0.05). Findings of this study suggest that outside air temperature influences the properties and processing quality of the transported milk, even though the temperature differences of the milk itself ranged within the acceptable limits. It therefore stands to reason that, when the temperature of milk on load is close to the recommended temperature limits it can exceed this limit during transportation to the dairy factory and cause significant damage to the processing quality of the transported milk.

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