scholarly journals The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

2022 ◽  
Author(s):  
Satrijo Saloko ◽  
Mutia Devi Ariyana ◽  
Nadiah Khoiroh
2010 ◽  
Vol 94 (1-3) ◽  
pp. 32-37 ◽  
Author(s):  
A. Dąbrowska ◽  
E. Wałecka ◽  
J. Bania ◽  
M. Żelazko ◽  
M. Szołtysik ◽  
...  

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.


2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 171-178 ◽  
Author(s):  
J. Domagała ◽  
M. Sady ◽  
T. Grega ◽  
D. Najgebauer-Lejko

Set yogurt from goat?s milk with adjusted pH to 6,4, 6,3, 6,2 and 6,1 and than modified by microbial transglutaminase (TGase) were produced. Control yogurt was produced from goat?s milk of pH 6,4 but without modification by TGase. In yogurt determined sensory quality, pH, texture parameters and syneresis. Modification of goat?s milk by TGase caused an increase in apparent viscosity, hardness and adhesiveness of the yogurt. The pH of the milk incubated with TGase in the range 6.4- 6.1 has no influence on such texture parameters like viscosity, hardness, adhesiveness, extrusion force and syneresis. The pH and extrusion force of the stored yogurts was significantly lower than the values of these parameters in fresh yogurts.


2009 ◽  
Vol 34 (6) ◽  
pp. 6349-6357
Author(s):  
T. A. Nassib ◽  
A. E. Abd El-Khalek ◽  
T. A. M. Ashmawy ◽  
Amera S. El-Rahmani
Keyword(s):  

2007 ◽  
Vol 90 (10) ◽  
pp. 4569-4574 ◽  
Author(s):  
L. Pizzoferrato ◽  
P. Manzi ◽  
S. Marconi ◽  
V. Fedele ◽  
S. Claps ◽  
...  

2007 ◽  
Vol 32 (8) ◽  
pp. 6497-6508
Author(s):  
M. Zin El.Din ◽  
E. El Sokkary ◽  
Y. ABdel Kader ◽  
Mona El Sadeek

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