scholarly journals Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

2020 ◽  
Vol 7 (2) ◽  
pp. 90-97
Author(s):  
Layyinan Hafizha Khalish ◽  
Nuri Andarwulan ◽  
Sutrisno Koswara ◽  
Zada Agna Talitha
Keyword(s):  
Milk Fat ◽  
Ice Cream ◽  
Food Product ◽  
Quality Standard ◽  
Melting Time ◽  
Cream Cheese ◽  
Hedonic Rating ◽  
Significant Difference ◽  
Trial Treatment ◽  
Minimum Requirements

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

FOAM TEMPERATURES DURING VAT PASTEURIZATION OF MILK PRODUCTS

1971 ◽  
Vol 34 (3) ◽  
pp. 133-139
Author(s):  
R. W. Dickerson ◽  
R. B. Read
Keyword(s):  
Milk Fat ◽  
Liquid Surface ◽  
Liquid Product ◽  
Ice Cream ◽  
Microbial Pathogens ◽  
Slow Heating ◽  
Milk Product ◽  
Heating Rates ◽  
Holding Period ◽  
Foam Thickness

Heating rates of foam during vat pasteurization were investigated to determine whether shorter holding times and higher processing temperatures would be feasible from a public health standpoint. A rake of 19 thermocouples, spaced 0.5 inch apart, was installed vertically in a 300-gal vat pasteurizer and the rake was adjusted to measure the temperature of the heated airspace, foam, and liquid product. With 200 gal of ice cream mix (16% milk fat), an 11-inch foam was generated on the liquid surface. The minimum temperature in the ice cream mix foam was below pasteurization temperature for 27 min of the 30-min holding period despite satisfactory temperatures as indicated by the product and airspace thermometers. When a 7-inch foam was generated above 218 gal of chocolate milk, the minimum foam temperature was below pasteurization temperature for the first 14 min of the holding period. Attempts to generate foams on milk were unsuccessful. Because of the slow heating rates of milk-product foams, holding times shorter than 30 min cannot ensure the inactivation of microbial pathogens in the foam, and, consequently, they are not recommended. Some foams should be held longer than 30 min to ensure pasteurization, and additional holding time needed may be computed from known values of foam thickness, airspace temperature , and heating rate of the liquid.

scholarly journals Development of Airtightness of Estonian Wooden Buildings

2019 ◽  
Vol 24 (1) ◽  
pp. 36-43 ◽  
Author(s):  
Jaanus Hallik ◽  
Targo Kalamees
Keyword(s):  
Field Measurements ◽  
Building Structure ◽  
Air Leakage ◽  
Large Dataset ◽  
Apartment Buildings ◽  
Timber Construction ◽  
Significant Difference ◽  
Minimum Requirements ◽  
Post Hoc

The field measurements of airtightness in Estonian detached and apartment buildings conducted between2003 – 2017 were combined into a large dataset for further analysis. The buildings were classified basedon building structure, number of storeys, year of construction, energy classification and compactnessfactors. A subset with all wooden buildings (313 in total) was statistically analysed to determine theaverage (median) air leakage rates at 50 Pa and tested (Kruskal-Wallis test with post-hoc Conovertest) for significant differences within the grouping factors. As expected, the median air leakage (q50)of older buildings between 10.7 and 13.9 m3/(hm2) has decreased to 1.1 m3/(hm2) after the minimumrequirements for energy efficiency have taken effect. A more detailed analysis on newer buildings showedthat quality of the workmanship combining systematic measurement routines as well as prefabrication,yields significantly lower median air leakages compared to on-site construction. The buildings with betterenergy classification targets also achieved lower median air leakages compared to buildings designedto meet minimum requirements. Further analysis showed significant differences between buildingswith lightweight timber construction and those with log construction. This can be due to fact that theairtightness has been predominantly measured in prefabricated buildings compared to on-site buildingtechnology. Surprisingly, the analysis showed no significant difference between buildings with a differentcompactness factor or a different number of storeys. For use in energy calculations, the base values ofair leakage rates for each group are calculated and presented accounting for variation of measurements.

scholarly journals ՁԻԹԱՊՏՂԻ ՅՈՒՂՈՎ ՀԱՐՍՏԱՑՎԱԾ ԿԱԹՆԱՇՈՌԱՅԻՆ ԱՐՏԱԴՐԱՆՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan
Keyword(s):  
Milk Fat ◽  
Functional Food ◽  
Food Production ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Cottage Cheese ◽  
Oil Emulsion ◽  
Skimmed Milk ◽  
Safety Indices ◽  
Cheese Production

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

scholarly journals KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

2019 ◽  
Vol 4 (1) ◽  
pp. 47
Author(s):  
Nadya Natasya
Keyword(s):  
Adolescent Girls ◽  
Experimental Research ◽  
Young Women ◽  
Leaf Extract ◽  
Ice Cream ◽  
Food Product ◽  
Acceptance Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

scholarly journals PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Food Product ◽  
Test Results ◽  
Level Control ◽  
Frozen Food ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Product ◽  
Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato   ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

scholarly journals Mixing sweet cream buttermilk with whole milk to produce cream cheese

2015 ◽  
Vol 54 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Masoud Bahrami ◽  
Dariush Ahmadi ◽  
Faranak Beigmohammadi ◽  
Fakhrisadat Hosseini
Keyword(s):  
Statistical Analysis ◽  
Chemical Composition ◽  
Membrane Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Skim Milk ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Total Solids ◽  
Whole Milk

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

Photooxidative Stability of Ice Cream Prepared from Milk Fat

2002 ◽  
Vol 67 (3) ◽  
pp. 1200-1207 ◽  
Author(s):  
M. Shiota ◽  
N. Ikeda ◽  
H. Konishi ◽  
T. Yoshioka
Keyword(s):  
Milk Fat ◽  
Ice Cream ◽  
Photooxidative Stability

Effects on milk production of feeding wheat supplements to grazing dairy cows in early lactation

1987 ◽  
Vol 27 (1) ◽  
pp. 41
Author(s):  
RC Dobos ◽  
WJ Fulkerson ◽  
PJ Michell
Keyword(s):  
Milk Production ◽  
Milk Fat ◽  
Early Lactation ◽  
Grazed Pasture ◽  
Herbage Intake ◽  
Significant Difference ◽  
Increase Milk Production ◽  
Grazing Dairy Cows ◽  
Daily Milk Yield ◽  
North Western

Two herds, each of 19 Friesian cows, were run on separate farmlets in north-western Tasmania. One herd (NW) grazed pasture only, and was estimated to be receiving 75% of potential intake, while the second herd (W) received 3.0 kg coarsely hammermilled wheat per cow, daily for 42 days during early lactation in addition to pasture. Although the feeding of wheat increased total feed intake, there was no significant difference between the groups in either daily milk yield (21.5 v. 21.8 L cow-1), milk fat yield (1.1 v. 1.09 kg cow-1), liveweight change (0.05 v. -0.2 kg cow-l) and herbage intake (12.0 v. 12.0 kg DM cow-1 day-1) of cows or of pre- (1.77 v. 1.8 t DM ha-1) and post- (1.31 v. 1.32 t DM ha-1) grazing mass, on farmlets NW and W respectively. We conclude that the feeding of wheat did not increase milk production or improve liveweight change under the conditions of this experiment.

scholarly journals Behavioral, productive, reproductive and thermoregulatory performance of lactating 3/4 and 7/8 Holstein/Gir cows

2021 ◽  
Vol 42 (3) ◽  
pp. 1245-1258
Author(s):  
Diogo Alves da Costa Ferro ◽  
◽  
Rafael Alves da Costa Ferro ◽  
Klayto José Gonçalves dos Santos ◽  
Aracele Pinheiro Pales dos Santos ◽  
...  
Keyword(s):  
Milk Fat ◽  
Dairy Farm ◽  
Experimental Period ◽  
Climatic Conditions ◽  
Genetic Composition ◽  
Comfort Index ◽  
Holstein Breed ◽  
Lactating Cows ◽  
Randomized Design ◽  
Significant Difference

The aim of this study was to examine the behavioral, productive, reproductive and thermoregulatory performance of 3/4 and 7/8 Holstein/Gir (HG) dairy cows to identify which genetic composition suffers the least heat stress. A completely randomized design was adopted involving 20 multiparous, lactating crossbred cows from a dairy farm located in the municipality of Turvânia - GO, Brazil. During the experimental period, data on behavioral, productive, reproductive and thermoregulatory traits were collected every 15 days. Bioestat (5.0) statistical software was used for statistical analysis. The mean temperature-humidity index, ambient temperature and relative humidity obtained throughout the experimental period were 74.45, 30.51 ºC and 63.64%, respectively. In terms of reproductive performance, there was a significant difference (p < 0.05) between the genetic compositions for the time from calving to first service, with a longer period shown by the animals with greater Holstein breed genetic composition. Service period and calving interval differed significantly (p < 0.05) during the experimental period between the genetic compositions. A significant difference (p < 0.05) was also detected between the compositions for respiratory rate, with higher values observed in the animals with higher European genetic composition. Benezra thermal comfort index also differed significantly (p < 0.05), with the 7/8 HG animals showing a higher value. Lactating cows with a 7/8 HG genetic composition achieved better results in milk production, whereas those with 3/4 HG genetic composition showed superiority in milk fat composition and reproductive and thermoregulatory performance, indicating greater adaptation to the climatic conditions of the region.

scholarly journals Ultrasound-assisted extraction of Psyllium mucilage: evaluation of functional and technological properties

2020 ◽  
pp. 238
Author(s):  
Gabriela Sena Souza ◽  
Rita de Cassia Bergamasco ◽  
Ana Paula Stafussa ◽  
Grasiele Scaramal Madrona
Keyword(s):  
Purchase Intention ◽  
Water Solubility ◽  
Ice Cream ◽  
Melting Process ◽  
Absorption Capacity ◽  
Technological Properties ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Significant Difference ◽  
First Time

 The objective of this work was to optimize the extraction of psyllium mucilage and to evaluate its functional and technological properties, aiming for the first time the use in ice cream. A factorial design was carried out to test different extraction conditions. Were evaluated the water solubility (WS) and oil absorption capacity. Mucilage (gel and dried) was applied in ice cream, and submitted to overrun, melting, color and sensory analysis. Time and temperature were significant parameters, being the best conditions at 60ºC for 2 hours. Samples presented WS between 200 and 1400 g/kg, increasing proportionally to temperature. Ice cream with gel presented higher value and started the melting process faster than the mucilage one. There was a significant difference between samples in flavor, color and texture, and the purchase intention of most tasters indicated "maybe would buy", and both ice cream (with gel and with mucilage) presented hight acceptance index. Psyllium presented good technological properties, that are very desirable in food products. It was possible to find the best condition for psyllium mucilage extraction and an ice cream application obtaining a product with good acceptance (82%).

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