scholarly journals Recent Advances in the Use of Transglutaminase in Cheese Production

2021 ◽  
Vol 38 (2) ◽  
Author(s):  
Warsono El Kiyat ◽  
Evlyn Laurenthia ◽  
Janice Michaela
Keyword(s):  
Consumer Satisfaction ◽  
Food Industry ◽  
Milk Proteins ◽  
Enzyme Concentration ◽  
Production Costs ◽  
Improve Product Quality ◽  
Covalent Bonds ◽  
Ph Influence ◽  
Cheese Production

Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular ?-(?-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in cheese production can increase the yield and enhance the characteristics of various types of cheese. However, the enzyme concentration, temperature, and pH influence the quality of cheese. This review aimed to discuss the potential of transglutaminase in cheese production. Our analysis showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd. Transglutaminase can also reduce production costs without negatively affecting cheese quality. These findings should prove useful in developing cheese products to improve consumer satisfaction.

scholarly journals The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mustapha Mbye ◽  
Huda Mohamed ◽  
Abdul Raziq ◽  
Afaf Kamal-Eldin
Keyword(s):  
Incubation Temperature ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Bovine Milk ◽  
Enzyme Concentration ◽  
Withania Coagulans ◽  
Sds Page ◽  
Cheese Production ◽  
Endogenous Enzymes

AbstractWithania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.

Analisis Benchmarking Terhadap Kinerja Perusahaan Kontraktor Di Dinas Pupr Kota Blitar

REVITALISASI ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 56
Author(s):  
Dessy Kusuma Wardani ◽  
Edy Swasono
Keyword(s):  
Consumer Satisfaction ◽  
Success Factors ◽  
Successful Implementation ◽  
Company Performance ◽  
Community Satisfaction ◽  
Construction Work ◽  
Acquisition Rate ◽  
One Year ◽  
Construction Product

This study aims to identify the dominant factors of the successful implementation of benchmarking on the performance of contracting companies and test the significance of the application of benchmarking on the performance of contracting companies. The research sample was saturated samples of 65 qualified contractor companies. The method and type of research used were correlational methods of multiple regression analysis using SPPS. The results of the study concluded that 1.Benchmarking significantly influences the performance of contracting companies in the Blitar City DPUPR; 1. The ranking of success factors for the Blitar City contractor companies in the process of implementing benchmarking (1) planning, (2) data collection, (3) acception and action and (4) analysis; 2.Benchmarking has proven to significantly improve company performance as measured by increasing (1) Corporate Finance (2) Company productivity, (3) DPUPR Consumer Satisfaction, (4) Community Satisfaction, (5) Quality of the company's construction technical personnel, (6) Satisfaction employee work, (7) Project acquisition rate in one year, (8) Effective completion of construction work, (9) Construction product quality.

Perilaku Birokrat Dalam Pelayanan Publik Di Distrik Asologaima Kabupaten Jayawijaya

2020 ◽  
Vol 12 (2) ◽  
pp. 93-100
Author(s):  
Yoel Tabuni
Keyword(s):  
Consumer Satisfaction ◽  
Rapid Development ◽  
Main Task ◽  
Government Administration ◽  
Following Instructions ◽  
District Government ◽  
The Times ◽  
Rule Governance ◽  
Descriptive Method

In line with the rapid development of the times and the increasingly complex problems faced by the state, there has also been a development in government administration which has been marked by a shift in the paradigm of governance from Rule Governance. This situation makes the bureaucracy rigid, in an environment that is only limited to flowing the instructions or following instructions. The district government in an Asologaima District has the main task of carrying out part of the authority delegated by the district head in the fields of government, economy, and development, society, peace, and order as well as coordination.The method is sed is descriptive method. Bureaucrats as providers of public services must be able to provide quality services, the quality of service of bureaucrats to society is closely related to customer satisfaction or consumer satisfaction as the recipient of the service itself.

KEPUASAN KONSUMEN DITINJAU DARI KUALITAS PELAYANAN, STORE ATMOSPHERE DAN PROMOSI DI RUMAH MAKAN PONDOK JOWI SOLO

2020 ◽  
Vol 4 (02) ◽  
Author(s):  
Shofia Zulfa Amalina ◽  
Sri Hartono ◽  
Ratna Damayanti
Keyword(s):  
Quality Of Service ◽  
Data Collection ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Consumer Satisfaction ◽  
Sampling Technique ◽  
Likert Scale ◽  
The Relationship

The purpose of this study was to analyze the effect of whether or not the quality of service, store atmosphere and promotion of consumer satisfaction at Pondok Jowi Restaurant Solo. The population in this study were consumers of Pondok Jowi Solo Restaurant in January 2020 at May 2020 with a total of 14,030 people. The sampling techniquemismpurposive samplingm which is a sampling technique with certain considerations by taking 100 respondents. Data collection uses a Likert scale questionnaire to measure respondents' answers to identify the relationship between service quality, store atmosphere and promotion of customer satisfaction. The results show that service quality, store atmosphere and promotion have a simultaneous and significant effect on customer satisfaction, servicei quality has assignificant effect on customer satisfaction, store atmosphere has a significant effect on customer satisfaction, and promotion has significant effect on customer satisfaction. Keywords: Service quality, Store atmosphere, Promotion, Consumer satisfaction

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

scholarly journals The Efficiency of Cooperation between the Participants in the Supply Chain in the Tourism-Related Branch of Industry in Relation to Client Satisfaction

2019 ◽  
Vol 11 (17) ◽  
pp. 4716 ◽  
Author(s):  
Katarzyna Kozicka ◽  
Sebastian Kot ◽  
I Gede Riana
Keyword(s):  
Supply Chain ◽  
Consumer Satisfaction ◽  
Client Satisfaction ◽  
Related Services ◽  
Specific Product ◽  
Goods And Services ◽  
Statistical Relevance ◽  
Tourism Supply Chain ◽  
Theoretical Considerations

Managing a tourism supply chain is predominantly focused on managing a tourism-specific product that can be perceived as all kinds of goods and services utilized by tourists during their trips. The predominant goal of this article is to empirically identify the level of engagement of entities operating in the tourism-oriented branch of industry concerning the satisfaction of end-customers with the offered tourism-related services and products. Within the scope of this study, the statistical relevance of elements of active cooperation within a tourism-specific supply chain was analyzed. Empirical examinations covered the assessment of the cooperation within the framework of the tourism-oriented supply chain and its impact on consumer satisfaction. A research questionnaire was utilized to meet examination-specific goals. Theoretical considerations and the analysis of branches of industry in relation to the available statistical data showed that tourist-oriented supply chain covers various entities, the engagement of which may have a factual impact on the efficiency of managing the entire chain, as well as on the overall client satisfaction, improving tourism sustainability. The obtained results clearly showed that the examined entities considered the analyzed cooperation aspects to be very important with regard to the supply chain management. Said aspects included the total length of cooperation within the framework of a particular supply chain, which, according to the examined entities, directly translated into the quality of cooperation—to either significant or very significant extent, as well as making it much easier to solve certain problems that were strictly connected with the provision of tourism-oriented services. Yet another aspect of cooperation that was touched upon was the transfer of the so-called know-how between the entities engaged in a given supply chain. As proven by the examination, 70% of the surveyed entities claimed that it was of significant or very significant importance. The last analyzed aspect of cooperation were relations between the supply chain-specific partners and their impact on the satisfaction of end customers. According to over half of the sample (61.54%), decent relations between supply chain participants affected the satisfaction of end customers to a notable extent.

scholarly journals Importance And Role Of Competence In Professional Career Of Product Develop Engineers

2015 ◽  
Vol 66 (1) ◽  
pp. 114-118
Author(s):  
Aleksandar Miltenović ◽  
Milan Banić ◽  
Vojislav Miltenović
Keyword(s):  
Product Development ◽  
New Product ◽  
Production Costs ◽  
Improve Product Quality ◽  
Professional Career ◽  
Material Resources ◽  
Human Energy ◽  
Optimum Utilization ◽  
Fierce Competition

Abstract Product development is a creative task where is systematically created a new product, which makes possible to firms to offer attractive, innovative and market oriented products. In conditions of fierce competition and saturated markets, companies that do not innovate are stagnating and disappear from the market. Innovation is therefore every intervention which can reduce production costs, enables optimum utilization of available human, energy and material resources, improve product quality, improve the placement, which leads to an increase in competitiveness. A prerequisite for fulfillment of the above-mentioned tasks is that the companies have engineers with the appropriate competencies, which are able to, through creativity, innovation and fascinating technique of creating new or improving existing products and lunch it on the market. The paper discusses the role and importance of the competences that are necessary for a successful professional career of product development engineers.

scholarly journals Consumer Satisfaction with the Services of Prosthetics and Orthotics Facilities

2009 ◽  
Vol 33 (1) ◽  
pp. 69-77 ◽  
Author(s):  
Joline Bosmans ◽  
Jan Geertzen ◽  
Pieter U. Dijkstra
Keyword(s):  
The Netherlands ◽  
Consumer Satisfaction ◽  
Daily Practice ◽  
Delivery Time ◽  
Satisfactory Quality

Consumer satisfaction with the services provided in a prosthetics and orthotics (P&O) facility has seldom been studied. The aim of this study was to analyze consumer satisfaction regarding the services provided by 15 P&O facilities in The Netherlands. Consumers ( n = 1,364) of these P&O facilities who were fitted with a prosthesis, orthopaedic shoes, an orthosis, or another device, were asked to rate the overall services provided and whether they were satisfied with the device provided and its delivery time. Additionally, they filled in a modified SERVQUAL questionnaire (see Appendix). Consumers gave the service provided by P&O facilities a mean overall rating of 8.1. The highest ratings were given by consumers fitted with a prosthesis (mean overall rating of services: 8.4). In total, 78% of the consumers were satisfied with the device provided and 93% with the delivery time. The results of our study showed that, on the SERVQUAL, 50% of the statements fulfilled the criteria for a satisfactory quality of the services. The overall consumer rating of the service provided by P&O facilities is high and depends on the device provided. The outcomes on the SERVQUAL were moderate. In future, it is important to study consumer satisfaction more extensively in order to improve the quality of P&O services in daily practice. Additionally, specific questionnaires need to be developed to measure all aspects of prosthetic and orthotic care, with the aim to improve the services.

693. A rejection test for raw milk

1958 ◽  
Vol 25 (1) ◽  
pp. 32-51 ◽  
Author(s):  
Peggy B. Taylor ◽  
L. F. L. Clegg
Keyword(s):  
Lactic Acid ◽  
Ferric Chloride ◽  
Technical Assistance ◽  
Milk Proteins ◽  
Raw Milk ◽  
Ph Change ◽  
Yellow Colour ◽  
A Value ◽  
Keeping Quality

The determination of apparent lactic acid has been used as a basis for a rejection test for raw milk. The method consists of precipitation of milk proteins with barium chloride, sodium hydroxide and zinc sulphate, and the addition of ferric chloride to the filtrate to produce the yellow colour of ferric lactate. Lactic acid is not solely responsible for the production of the yellow colour, which, nevertheless, gives a good relationship with keeping quality of milk (measured as hours to the C.O.B. end-point at 22° C.) and the values have been expressed as ‘apparent lactic acid’.The relationship of winter and summer milks to keeping quality has been studied, and a value of 0·03% apparent lactic acid in milk is equivalent to an average keeping quality of 5¾ and 8½ hr. for winter and summer milks, respectively. A value of 0·03% is recommended as the earliest value of apparent lactic acid at which milk could be rejected.The apparent lactic acid in colostrum and late-lactation milk and in milk from cows suffering from mastitis has been determined, and only in late-lactation milk were the values found to be significantly higher than usual in fresh raw milk, and an inverse relationship between yield and apparent lactic acid is suggested.Permanent glass matching disks have been prepared for use in a Lovibond comparator. This permits the intensity of the yellow colour produced with 1% ferric chloride to be determined and the apparent lactic acid in milk estimated.Grateful acknowledgement is made to the management and staff of the Dairy Department of the Reading Co-operative Society and the Farmer's Clean Milk Dairy, Reading, and local milk producers for supplying samples for experiments; to the N.M.T.S. staff in Reading for help in finding suitable farmers, and to the Dairy Husbandry Department of the N.I.R.D. for information about and samples of abnormal and late-lactation milk. Our particular thanks are due Miss Marie Gruber for technical assistance, to Dr N. J. Berridge for the suggestion and help on the work on pH change as an indication of keeping quality (given in the appendix), and to Dr A. T. R. Mattick for the advice given in this work.

Sign in / Sign up

Export Citation Format

Share Document