Characteristics and Preferences of Pure Milk and UHT Milk Consumers in Pamekasan District, Indonesia

Purpose – The purpose of this paper is to compare and find the significance of aesthetic standards related to the packaging design of pure milk among two groups of parents and children in order to help the designers and marketers to identify these two groups of consumers well. Design/methodology/approach – The results of questionnaire were used to get the required data. The selected samples were divided into two groups of 110 parents and children aged between seven and 14 years old who responded to the questions. The subjects were compared and evaluated within the convenience stores in the cosmopolitan city of Tehran based on four independent variables as the influential factors in packaging attractiveness. Data were analyzed through the statistical analysis software using the Independent t-test analysis. Findings – The results of analysis showed that all the variables vary significantly among these two groups. Besides, the importance and priority of variables were determined for each group based on the mean score of each variable. Originality/value – According to the results of this study, it could be concluded that the selection criteria and packaging attractiveness varies among children and parents, and the aesthetic factors of packaging could be used with different priorities for these two groups. And also at the end of research some practical recommendations are presented in order of importance based on parents’ preferences.

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“Pure Milk Is Better Than Purified Milk”

Social Science History ◽

10.1017/s0145553200013808 ◽

2007 ◽

Vol 31 (3) ◽

pp. 411-433 ◽

Cited By ~ 2

Author(s):

Alan Czaplicki

Keyword(s):

Interest Groups ◽

Political Interest ◽

The Political ◽

Organizational Practices ◽

Policy And Practice ◽

Organizational Processes ◽

Political Interests ◽

Pure Milk ◽

Over Time ◽

Better Than

This article explains how pasteurization—with few outspoken political supporters during this period—first became a primary milk purification strategy in Chicago and why eight years passed between pasteurization’s initial introduction into law and the city’s adoption of full mandatory pasteurization. It expands the current focus on the political agreement to pasteurize to include the organizational processes involved in incorporating pasteurization into both policy and practice. It shows that the decision to pasteurize did not occur at a clearly defined point but instead evolved over time as a consequence of the interplay of political interest groups, state-municipal legal relations, and the merging of different organizational practices. Such an approach considerably complicates and expands existing accounts of how political interests and agreements shaped pasteurization and milk purification policies and practice.

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The Results of a Chemical, Microscopical and Bacteriological Examination of Samples of London Milks

Journal of Hygiene ◽

10.1017/s0022172400033106 ◽

1907 ◽

Vol 7 (1) ◽

pp. 22-31 ◽

Cited By ~ 1

Author(s):

R. Tanner Hewlett ◽

George S. Barton

Keyword(s):

Bacteriological Examination ◽

Milk Supply ◽

The South ◽

The West ◽

The North ◽

South West ◽

Pure Milk

In view of the importance of a pure milk supply, we considered that it might be of interest to examine chemically, microscopically, and bacteriologically, a number of specimens of milk coming into the Metropolis for which purpose we decided to select samples from the various counties, the milk of which is consigned to London. We found that milk so consigned comes from about twenty-six counties extending from Derby in the North, to Hampshire and Devonshire in the South and South-West, and from Hereford in the West, to Norfolk in the East.

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Physicochemical properties and sensory attributes of LTLT milk and UHT milk

Japanese Journal of Sensory Evaluation ◽

10.9763/jjsse.20.10 ◽

2016 ◽

Vol 20 (1) ◽

pp. 10-15

Author(s):

Kazuko Takagi ◽

Kazutoyo Yoda ◽

Kenji Miyazawa ◽

Gaku Harata ◽

Fang He ◽

...

Keyword(s):

Physicochemical Properties ◽

Sensory Attributes ◽

Uht Milk

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Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v44i3.26362 ◽

2016 ◽

Vol 44 (3) ◽

pp. 132-136

Author(s):

MY Arafat ◽

R Habib ◽

MSR Siddiki ◽

MF Imam

Keyword(s):

High Temperature ◽

Specific Gravity ◽

Viable Count ◽

Total Viable Count ◽

Total Solids ◽

Uht Milk ◽

Coliform Count ◽

Milk Samples ◽

Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brandsPran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

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Storage of ram semen in gelatin supplemented extender

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/48/2444 ◽

2012 ◽

pp. 7-10

Author(s):

Csilla Budai ◽

István Egerszegi ◽

József Rátky ◽

András Kovács

Keyword(s):

Analysis Of Variance ◽

Light Microscope ◽

Egg Yolk ◽

Live Cells ◽

Intact Cells ◽

Uht Milk ◽

Liquid Storage ◽

Gelatin Concentration ◽

Semen Extender

The aim of our study was to examine how different gelatin concentrations affect ram semens viability in liquid storage at 5 oC for five days. Our hypothesis was if we add gelatin to the semen extender, than the viability of ram semen will be better in the extenders containing gelatin, than the control. We used two different semen extenders:1.5% UHT milk and 1.5% UHT milk + 5% egg yolk. We added 0; 0.5; 1.0; 1.5; 2.0% Dr. Oetker gelatin to the semen extenders. We stored the semen for five days at 5 oC and in every 24 hour we made sampling.We stained the smears with Kovács-Foote staining and evaluated them with light-microscope. We categorized the cells in five groups like: live and intact cells, live cells with injured acrosome, dead cells, live head with dead tail and live tail with dead head. We used one-way analysis of variance (ANOVA) to assign how gelatin concentration affects the number of the categorized cells. On the fifth day, the viability was the best in the following semen extenders: 1.5% fat UHT milk + 1.0% gelatin and 1.5% fat UHT milk + 1.5% gelatin, but it was not significant (p>0.05).

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Simultaneous Determination of C18 Fatty Acids in Milk by GC-MS

Separations ◽

10.3390/separations8080118 ◽

2021 ◽

Vol 8 (8) ◽

pp. 118

Author(s):

Meiqing Chen ◽

Yangdong Zhang ◽

Fengen Wang ◽

Nan Zheng ◽

Jiaqi Wang

Keyword(s):

Fatty Acids ◽

High Sensitivity ◽

Raw Milk ◽

Uht Milk ◽

Milk Samples ◽

Accuracy And Precision ◽

Different Temperatures ◽

Chromatographic Resolution ◽

Commercial Milk

The determination of C18 fatty acids (FAs) is a key and difficult aspect in FA profiling, and a qualified method with good chromatographic separation and high sensitivity, as well as easy methylation, is required. A GC-MS method was established to simultaneously determine C18 FAs in milk. To simplify the methylation protocol for milk samples, besides a base-catalyzation methylation (50 °C for 20 min), the necessity of an additional acid-catalyzation was also studied using different temperatures (60 °C, 70 °C, 80 °C, and 90 °C) and durations (90 min and 150 min). The results showed that the chromatographic resolution was improved, although three co-eluted peaks existed. The base-catalyzation was sufficient, and an additional acid-catalyzation was not necessary. The proposed method was validated with good sensitivity, linearity, accuracy, and precision, and then applied in determining C18 FAs in 20 raw milk and 30 commercial milk samples. UHT milk presented a different profile of C18 FAs from raw milk and PAS milk samples, which indicated that excessive heating could change the profile. Overall, the proposed method is a high-throughput and competent approach for the determination of C18 FAs in milk, and which presents an improvement in chromatographic resolution and sensitivity, as well as a simplification of methylation.

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