Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Abdel Moneim El-Hadi Sulieman
Keyword(s):  
Heat Treatment ◽  
Raw Milk ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Cow Milk ◽  
Microbiological Analysis ◽  
Total Soluble Solids ◽  
White Cheese ◽  
Raw Milk Cheese ◽  
Microbial Groups

The objective of this study was to investigate the effect of heat treatment of milk on the quality characteristics of Jibna-beida (white cheese). The heat treatment methods used included pasteurization of cow milk at 65oC for 30 min, and boiling of cow milk at 102oC for 15 min. The microbiological analysis indicated that raw milk contained high counts of total viable microbes, coliforms, staphylococci, yeast and mould. However, all these microbial groups were highly reduced in pasteurized and boiled milk. Jibna–beida was prepared using the three types of milk: raw, pasteurized and boiled. The raw milk cheese contained: 43.0% moisture, 12.5% ash, 20.16% protein and 56.48% total soluble solids, while the pasteurized milk cheese contained: 50.9% moisture, 10.5% ash, 17.63% protein and 48.76% total soluble solids and the boiled milk cheese contained: 48.5% moisture, 13.4% ash, 15.4% protein and 55.75% total soluble solids. During storage, the pH of all cheese samples decreased and the acidity increased. The microbiological analysis of the three types of cheese indicated that the microbial load of raw milk cheese was higher when compared with those of pasteurized and boiled milk cheeses. The sensory evaluation revealed acceptance of the three types of cheeses with preference to the raw milk cheese than the other two types of cheese.

scholarly journals Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk

2020 ◽  
Vol 23 (4) ◽  
pp. 494-503
Author(s):  
D. Bangieva
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Titratable Acidity ◽  
Chloride Content ◽  
Raw Milk ◽  
Cow Milk ◽  
Microbiological Analysis ◽  
Physicochemical Changes ◽  
Raw Milk Cheese

The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was aimed to observe microbial dynamics of Bulgarian white brined cheese during cheese production and ripening. Microbiological analysis included determination of Staphylococcus aureus, Listeria spp. and Escherichia coli counts. Some physicochemical parameters, such as total titratable acidity, sodium chloride content, water activity and pH were also examined. Results revealed statistically significant increase in bacterial counts after cheesemaking steps and decrease at the end of the ripening period. Listeria monocytogenes was not detected in any of the cheese samples. Raw milk cheese was of unsatisfactory quality that emphasises the need for applying and maintaining good hygiene practices along the food chain to prevent microbial contamination and growth

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals PENGARUH VAPOR HEAT TREATMENT DAN SUHU PENYIMPANAN PADA MUTU BUAH PEPAYA (Study of Vapor Heat Treatment to Maintain Papaya Quality at Different Storage Temperature)

2017 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Nurhayati Nurhayati ◽  
Rokhani Hasbullah ◽  
Y. Aris Purwanto
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Storage Temperature ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Peel Color ◽  
Lower Temperature ◽  
And Control ◽  
Storage Temperatures ◽  
Temperature Storage

<p>Pepaya merupakan salah satu buah yang memiliki umur simpan pendek akibat pematangan yang cepat sehingga mudah mengalami senescence. Oleh itu diperlukan upaya untuk memperpanjang umur simpan tanpa menurunkan mutu buah. Tujuan dari penelitian adalah untuk melihat pengaruh perlakuan uap panas (VHT) dalam menunda kerusakan buah pepaya pada suhu penyimpanan yang berbeda. VHT dilakukan pada suhu 46,5 oC selama 15 dan 30 menit serta kontrol (tidak dilakukan VHT) dan buah disimpan pada suhu 13 oC (suhu optimal untuk penyimpanan pepaya) dan suhu ruang (26-30 oC). Penelitian menggunakan rancangan acak lengkap faktorial sebanyak 3 ulangan dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan pada taraf 5%. Parameter pengamatan meliputi susut bobot, warna kulit, kekerasan dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan VHT pada suhu 46,5 oC selama 30 menit dapat menekan penurunan susut bobot, mempertahankan kekerasan, mempercepat perubahan warna kulit namun berpotensi menurunkan total padatan terlarut buah pepaya. Suhu penyimpanan yang lebih rendah dapat menunda proses pematangan buah. Tidak terdapat pengaruh interaksi antara perlakuan VHT dan suhu penyimpanan pada semua parameter pengamatan.</p><p>Kata kunci :perlakuan uap panas, buah pepaya, suhu penyimpanan.</p><p>English Version Abstract</p><p>Papaya is a fruit that has a short shelf-life as a result of the rapid metabolism from ripening to senescence. The research was aimed to study the influence of storage temperatures and vapour heat treatment (VHT) in delaying the senescence of papaya. VHT was treated at a temperature 46.5 °C for 15 and 30 minutes and control (without VHT). Storage was done at 13 oC (the optimum temperature for papaya’s storage) and room temperature (26-30 oC). Research design was using completely randomized factorial and followed by Duncan Multiple Range Test (DMRT) if for test difference among treatment. Parameters observed were weight loss, peel color, firmness and total soluble solids. The result showed VHT at 46.5 oC for 30 minutes decreased rate of weight loss maintain firmness and accelerated peel yellowing, but was potentially to reduce total soluble solids. Lower temperature storage delayed ripening and there was no interaction effect between VHT treatment and storage temperatures.</p><p>Keywords :papaya damage, temperature storage, vapor heat treatment.</p><p><br />6</p>

scholarly journals Physico-chemical qualities of honey harvested from different beehive types in Zambia

2013 ◽  
Vol 13 (57) ◽  
pp. 7415-7427
Author(s):  
V Nyau ◽  
◽  
EP Mwanza ◽  
HB Moonga ◽  
◽  
...  
Keyword(s):  
Rural Areas ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Proximate Analysis ◽  
Economic Benefits ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
The Government

Beekeeping is one of the income generating activities in many parts of the rural areas of Zambia and is being promoted by both the government and nongovernmental organizations. The main benefit of beekeeping is the production of honey and beeswax which are valuable sources of income for the small-holder farmers. Honey is a sweet liquid gathered by honey bees from nectar or other secretions of plants which they transform by addition of enzymes and evaporation of water. Beekeeping also plays an important role in protecting the natural environment and gives the communities other economic benefits from the forests as they have a vested interest in protecting trees that are a source for their honey. In the recent past, Zambian farmers involved in this beekeeping have adopted modern bee keeping approaches that involve the use of modern beehives such as the log, mud, standard wood and adjusted wood as opposed to the traditional bark type. In order to ascertain the effect of the beehive type on the quality, honey harvested from these beehives in Kapiri Mposhi area of Zambia was investigated for selected quality characteristics. The investigated parameters included ash, moisture, pH, total soluble solids and soluble sugars. Ash content of the honey is important because it represents its mineral content and forms part of proximate analysis for nutritional evaluation. The ash content ranged from 0.198 and 0.271%, pH 4.26 and 4.44, moisture 14.9 and 16.4%, total soluble solids 83.6 and 85.7% and soluble sugar 81.6 and 83.4%. The findings from the study demonstrated that the beehive type did not have a significant (P > 0.05) effect on all the selected quality characteristics investigated. Furthermore, comparisons of the findings on honey quality characteristics to the guidelines stipulated by the Codex Alimentarius and European Union (EU) standards showed conformity to these standards.

Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety

1995 ◽  
Vol 58 (9) ◽  
pp. 998-1006 ◽  
Author(s):  
MARIA L. RODRIGUEZ MEDINA ◽  
MARIA E. TORNADIJO ◽  
JAVIER CARBALLO ◽  
ROBERTO MARTIN SARMIENTO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Point Of View ◽  
Starter Cultures ◽  
Cow Milk ◽  
Sampling Point ◽  
Organoleptic Characteristics ◽  
Microbial Groups

The levels of several microbial groups (aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts), and some biochemical parameters were investigated during the manufacture and ripening of four batches of León cow cheese produced from raw milk without the addition of starter cultures. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer from the point of view of health. The total microbial counts were high throughout the elaboration and ripening. Almost all the microbial groups reached their maximum counts in curd and afterwards dropped throughout the ripening process. The greatest drop was shown by Enterobacteriaceae, which had disappeared after 3 months of ripening. Lactic acid bacteria were the major microbial group, reaching counts similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62.5% of the isolates obtained in de Man-Rogosa-Sharpe (MRS) agar at this sampling point), curd (82.5% of the isolates obtained at this sampling point) and one-week-old cheese (85% of isolates obtained at this sampling point), while Lactobacillus casei subsp. casei was the most predominant species in eight-week-old cheese (55% of isolates obtained at this sampling point) and twelve-week-old cheese (47.5% of isolates obtained at this sampling point). According to our data, a starter suitable for the production of León cow cheese would be made up of these two species. Some species of Leuconostoc or enterococci could also be added to this starter with the aim of improving the organoleptic characteristics of the final product or to emphasize the characteristics of this variety.

scholarly journals Evaluation of some quality characteristics of some malt drinks products available in local markets in Brack , Libya: تقييم بعض صفات الجودة لـبعض منتجات شراب الشعير المتوفرة في الأسواق المحلية في مدينة براك، ليبيا

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Mohammed Abdullah Ahmed, Ali Mokhtar Al Jerbi, Aya Ali Abdul
Keyword(s):  
Quality Characteristics ◽  
Soluble Solids ◽  
Food Technology ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
National Centre ◽  
Engineering Sciences ◽  
Ph Level ◽  
Ph Range ◽  
Different Sources

There are many brands of non-alcoholic malt drinks in Brack markets-Libya, available from different sources, imported from different countries. The aim of this work was to investigate whether such brands comply with the Libyan standard specifications number 368 for alcoholic malt drink issued by the national centre for specifications and standards and to what extent these specifications are applied and restricted with. This study was conducted in the Food Technology Department of the Faculty of Engineering Sciences and Technology, Sebha University. Twelve different flavoured samples of three popular commercial brands of malt drinks (Barpican, Fayrouz and Mousee) were analysed for pH, level of sugar, total soluble solids, ash, saponin. Malt drinks were found to be acidic with pH range of 3.56 - 3.84. While the Libyan standard specifications did not include the limits of pH, the results showed that all malt drinks samples were not in compliance with the Egyptian standard specifications (ESS 2005) and Gulf standard specifications (GSS 2007) with regard to pH. Barpican brand has the highest level of total sugars of 14.80%. Total soluble solids ranged from 11.00 – 14.50% and were in compliance with the standard specifications.

scholarly journals Instrumental and Sensory Quality Characteristics of 'Gala' Apples in Response to Prestorage Heat, Controlled Atmosphere, and Air Storage

2002 ◽  
Vol 127 (6) ◽  
pp. 1006-1012 ◽  
Author(s):  
Robert A. Saftner ◽  
Judith A. Abbott ◽  
William S. Conway ◽  
Cynthia L. Barden ◽  
Bryan T. Vinyard
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Aryl Ether ◽  
Overall Acceptability ◽  
Solids Content

Fruit quality, sensory characteristics, and volatiles produced by 'Gala' apples (Malus ×domestica Borkh.) were characterized following regular atmosphere (RA) storage without and with a prestorage heat treatment (38 °C for 4 days) or controlled atmosphere (CA) storage at 0 and 2 °C for 0 to 6 months plus 7-day shelf life at 20 °C. Static CA conditions were 0.7 kPa O2 plus 1.0 kPa CO2, 1.0 kPa O2 plus 1.0 kPa CO2, and 1.5 kPa O2 plus 2.5 kPa CO2. Most of the more abundant volatiles were esters; the rest were alcohols, an aldehyde, a ketone, and an aryl ether. Respiration and ethylene production rates, internal atmospheres of CO2 and ethylene, and volatile levels were reduced following CA storage compared with RA storage without and with a prestorage heat treatment. Magness-Taylor and compression firmness, titratable acidity, and sensory scores for firmness, sourness, apple-fruity flavor, and overall acceptability were higher for CA-than for RA-stored fruit. Soluble solids content and sensory scores for sweetness were similar among all treatments. Quality and sensory characteristics were generally similar in heated and nonheated RA-stored fruit, and between 0 and 2 °C in CA- and RA-stored fruit. While one CA regime had a higher CO2 concentration than the others tested, CA effects on quality and sensory characteristics were generally more pronounced at the lower O2 levels. Quality characteristics declined between 2 and 4 months storage. The results indicate that short-term CA storage can maintain instrumental and sensory quality of 'Gala' apples.

scholarly journals Coagulation Traits of Sheep and Goat Milk

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 540 ◽  
Author(s):  
Michele Pazzola
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coagulation Time ◽  
Sheep Milk ◽  
Rennet Coagulation ◽  
Raw Milk Cheese ◽  
Predictive Formulas

Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.

High-Pressure Processing of Turkish White Cheese for Microbial Inactivation

2008 ◽  
Vol 71 (1) ◽  
pp. 102-108 ◽  
Author(s):  
G. AKDEMIR EVRENDILEK ◽  
N. KOCA ◽  
J. W. HARPER ◽  
V. M. BALASUBRAMANIAM
Keyword(s):  
High Pressure ◽  
Raw Milk ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Pasteurized Milk ◽  
Mesophilic Bacteria ◽  
White Cheese ◽  
Before And After ◽  
Raw Milk Cheese ◽  
Lactobacillus Spp

High-pressure processing (HPP) of Turkish white cheese and reduction of Listeria monocytogenes, total Enterobacteriaceae, total aerobic mesophilic bacteria, total molds and yeasts, total Lactococcus spp., and total Lactobacillus spp. were investigated. Cheese samples were produced from raw milk and pasteurized milk and were inoculated with L. monocytogenes after brining. Both inoculated (ca. 107 to 108 CFU/g) and noninoculated samples were subjected to HPP in a high-pressure food processor at 50 to 600 MPa for 5 and 10 min at 25°C. Reductions in L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. in both pasteurized- and raw-milk cheese samples and reductions in total molds and yeasts and total Enterobacteriaceae counts in raw-milk cheese samples increased with increased pressure (P ≤ 0.05). The maximum reduction of the L. monocytogenes count, ca. 4.9 log CFU/g, was obtained at 600 MPa. Because of the highly inhibitory effect of pasteurization, the total molds and yeasts and total Enterobacteriaceae counts for the cheese samples produced from pasteurized milk were below the detection limit both before and after HPP. There was no significant difference in inactivation of L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. under the same treatment conditions for the raw milk and pasteurized milk cheeses and for 5- and 10-min treatment times (P &gt; 0.05). No significant change was detected in pH or water activity of the samples before and after HPP. Our findings suggest that HPP can be used effectively to reduce the microbial load in Turkish white cheese.

scholarly journals Comparing Objective Quality Attributes of Grapefruit Imported Into Europe

1994 ◽  
Vol 4 (4) ◽  
pp. 398-401
Author(s):  
L.A. Risse ◽  
A.J. Bongers
Keyword(s):  
The Netherlands ◽  
Fruit Size ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Internal Quality ◽  
Citrus Paradisi ◽  
Total Acid ◽  
Total Soluble Solids ◽  
Objective Quality

Grapefruit (Citrus paradisi Macf.) were sampled biweekly from importers in Rotterdam, the Netherlands, from Oct. 1992 through Sept. 1993. For each sample, fruit size, weight, peel thickness, internal pulp color, juice weight, total soluble solids (TSS), and total acid (TA) were measured. Three grapefruit cultivars—`Marsh' white, `Ruby Red', and `Star Ruby'—were sampled from 12 countries of origin. Florida fruit weighed more, had the thinnest peel, the most juice, the lowest TA, and the highest TSS/TA ratio for all three cultivars compared to all other origins, except for `Ruby Red' grapefruit from California, which had a lower TA and a higher TSS/TA ratio. Turkish `Ruby Red' and Spanish `Star Ruby' fruit weighed the least and had the least amount of juice compared to fruit from other origins. Turkish fruit had the highest TA and the lowest TSS/TA ratio for all three cultivars from all origins. Israeli `Marsh' white and `Star Ruby' had the highest TSS. Overall, the internal quality characteristics of Florida fruit was high compared to fruit from other origins.

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