scholarly journals Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)

2021 ◽  
Vol 6 (2) ◽  
pp. 207
Author(s):  
Budi Hariono ◽  
Feby Erawantini ◽  
Azamataufiq Budiprasojo ◽  
Trismayanti Dwi Puspitasari
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Mineral Content ◽  
Cow’S Milk ◽  
Nutritional Content ◽  
Cow's Milk ◽  
Before And After ◽  
Mineral Levels ◽  
Thermal Pasteurization ◽  
Better Than

Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change the smell, taste, colour and reduce the nutritional content of milk, especially protein, which is a heat resistant substance. Alternative non-thermal technology that HPEF can apply. The method of this research was descriptive, describing the nutritional value of milk before and after had been HPEF Implementation. After non-thermal pasteurized cow's milk with HPEF, the nutritional value of cow's milk was better than fresh cow's milk. In unprocessed milk with HPEF, the fat content decreased by 3,77%. Protein content increased 0,15%, lactose 0,29%, and increased mineral content 0,05%. The TPC test on milk showed 6,91 x 102 cfu/ml. HPEF implementation can effectively reduce fat levels, increase protein, lactose levels, and increase mineral levels in milk. Non-thermal pasteurized cow's milk with HPEF can be immediately ready for consumption

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Staphylococcus aureus of raw cow's milk

2021 ◽  
Vol 23 (102) ◽  
pp. 53-59
Author(s):  
M. D. Kukhtyn ◽  
Y. V. Horiuk ◽  
V. Z. Salata ◽  
V. T. Klymyk ◽  
N. M. Vorozhbit ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Before And After ◽  
Pure Cultures ◽  
Almost All

The presence of Staphylococcus aureus in raw milk is considered a direct danger to consumers. Almost all types of dairy products normalize the amount of Staphylococcus aureus in 1 g (cm3) of product, due to their ability to produce thermostable enterotoxins. The aim of the study was to investigate the role of incision of teats of healthy and sick mastitis cows and milking equipment for irradiation of cow's milk with Staphylococcus aureus. Sanitation of milking equipment in farms was carried out with alkaline detergents based on sodium hypochlorite and acid based on phosphoric acid. Blood agar with 5 % sodium chloride was used to isolate staphylococci from washes and milk. Species identification of pure cultures of staphylococci was performed using RapID Staph Plus kits. At the same time before and after milking the skin of teats with Udder Wash and Udder Forte reduces the incidence of Staphylococcus aureus to 4.1 ± 0.3 % of cases. Quantitative determination of staphylococci, including golden on the skin of the teats revealed a decrease in the latter from 283.5 ± 21.2 to 27.6 ± 2.1 CFU/cm3 flush after milking. It has been established that the number of staphylococci, including golden, on the skin of teats increases sharply under subclinical or clinical ointment. Thus, it was found that in the subclinical form of staphylococcal mastitis from the skin of teats isolated S. aureus in the amount of 790.6 ± 65.4 CFU/cm3 of wash. At the same time, in the clinical form of mastitis, the amount of S. aureus increased, on average to 8 thousand CFU/cm3 of flush. It was found that under the condition of sanitary treatment of milking equipment with alternate use of alkaline and acid detergents and disinfectants, only 25 % of washes were staphylococci, and gold – up to 5 % of samples. It was found that in 43.7 ± 3.9 % of raw milk samples Staphylococcus aureus was not detected in 1 cm3. The number of milk samples containing Staphylococcus aureus up to 100 CFU/cm3 was 39.1 ± 3.3 %, and 17.2 ± 1.4 % of milk samples were contaminated with Staphylococcus aureus in the amount of 101 to 200 CFU/cm3. Therefore, the presence of more than 200 CFU/cm3 in freshly milked Staphylococcus aureus in milk indicates the ineffectiveness of antimastitis measures, skin remediation of teats and sanitation of milking equipment.

scholarly journals Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk

2019 ◽  
Vol 69 (1) ◽  
pp. 78-84
Author(s):  
Polona Jamnik ◽  
Helena Volk ◽  
Nives Ogrinc ◽  
Barbara Jeršek
Keyword(s):  
High Temperature ◽  
Thermal Processing ◽  
Geographical Area ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Two Dimensional ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Thermally Processed ◽  
Goat's Milk

Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow’s milk in goat’s milk was detected at level of 2 %. Furthermore, position of bovine kappa-casein spots on 2-D gels remained unchanged even with samples from two different geographical origins, Belgium and Slovenia. These results show that neither thermal processing nor different geographical area seem to affect the position of bovine kappa-casein spots on 2-D gels.

Sex-Related Differences of Bone Mineral Content in Low Birthweight Infants Fed Cow's Milk Formula

1990 ◽  
Vol 79 (8-9) ◽  
pp. 866-868
Author(s):  
Alessandro Rubinacci ◽  
Guido E. Moro ◽  
Giuseppina Resmini ◽  
Fabio Fulconis ◽  
Luigi Tessari ◽  
...  
Keyword(s):  
Bone Mineral Content ◽  
Bone Mineral ◽  
Mineral Content ◽  
Low Birthweight ◽  
Cow’S Milk ◽  
Milk Formula ◽  
Cow's Milk
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