Express method for determining the mass fraction of table salt in hard cheeses

2021 ◽  
Vol 9 (16) ◽  
pp. 144-149
Author(s):  
Yurii Orlyuk ◽  
Keyword(s):  
Mass Fraction ◽  
Laboratory Studies ◽  
Table Salt ◽  
Chemical Parameters ◽  
Express Method ◽  
Potentiometric Measurements ◽  
Subsequent Calculation ◽  
Physical And Chemical ◽  
Cheese Production

The process of pickling cheeses is an important industrial operation that actively affects proteolytic transformations with a ripening of cheese mass. The correction of the mass fraction of table salt in cheese mass allows adjusting the activity of the development of lactic acid microorganisms of a starter in it, which greatly affects the formation of sensorial, physical and chemical parameters of the finished product. Determination of the mass fraction of the table salt is an integral part of techno-chemical control of cheese production and requires significant promptness. Standardized methods for determining the mass fraction of the table salt in cheese mass are associated with time consuming laboratory studies (“Method with the silver nitrate”, “Method with a cationite”, etc.). The method of determining the content of table salt in the cheese mass of hard cheeses, this method having been approved in the department of butter and cheese making of the Institute of Food Resources NAAS, is based on the results of potentiometric measurements with the subsequent calculation according to the empirical formula and is reliable and not time consuming

scholarly journals Water Resource use and Management, Determination of Physical-Chemical Water Parameters in Radonique Lake

2018 ◽  
Vol 34 (4) ◽  
pp. 1774-1778
Author(s):  
Adem Dreshaj ◽  
Bedri Millaku
Keyword(s):  
Heavy Metals ◽  
Resource Use ◽  
Water Quality Monitoring ◽  
International Standards ◽  
Chemical Parameters ◽  
Water Parameters ◽  
To Come ◽  
Physical And Chemical ◽  
Chemical Water

This paper aims to reach clear conclusions and conclusions about the importance of management in increasing water quality, monitoring wind, taste and color, and so on. . Studies have been carried out in Radoniq Lake, monitoring physical and chemical parameters as well as heavy metals. Research results have been successful since we have managed to come up with concrete results and conclusions about what it is aimed at. Normally, heavy metals are defined in some locations such as : H-1, H-2, H-3, H-4, H-5 (Fe, Mn, Al, NO 3, NO 2, NH 4+). So the management of water resources has an irrefutable importance in achieving the desired performance on the market, which has also been proven by scientific research, the results of which will appear in some cases exceed international standards.

scholarly journals Laboratory evaluation of soil geotechnical properties via electrical conductivity

2019 ◽  
pp. 101-112
Author(s):  
Fatima Zohra-Hadjadj ◽  
Nadia Laredj ◽  
Mustapha Maliki ◽  
Hanifi Missoum ◽  
Karim Bendani
Keyword(s):  
Electrical Resistivity ◽  
Salt Concentration ◽  
Laboratory Evaluation ◽  
Natural Soil ◽  
Soil Characterization ◽  
Soil Behavior ◽  
Chemical Parameters ◽  
Resistivity Measurements ◽  
Physical And Chemical

In recent years, the use of electrical methods has been improved considerably in several areas such as environment, agronomy, geophysics and geotechnics. Electrical resistivity may be used as a parameter in soil characterization; it may have many advantages for the determination of geotechnical factors influencing the behavior of soil. In this research, laboratory tests were carried out on natural sodic soil from the region of Ain Nouissy (Mostaganem) to investigate the geotechnical and chemical behavior of a natural soil using electrical resistivity measurements under various conditions. This study aims therefore to identify relationships between electrical resistivity of the soil and some physical and chemical parameters such as water content, porosity, salt concentration and pH. Moreover, electrical resistivity has been measured with the addition of salts into the natural soil. The results show that electrical resistivity reduced drastically with the addition of salt. The obtained results will be used to evaluate properties needed for soil characterization, as well as to track soil behavior with respect to salt concentration for use in soil remediation.

Comparative commodity characteristics of goat cheese

2020 ◽  
pp. 20-25
Author(s):  
E.V. Antonova ◽  
V.Ya. Andrukhova
Keyword(s):  
Cow’S Milk ◽  
Point System ◽  
Chemical Parameters ◽  
Goat Cheese ◽  
Physical And Chemical Parameters ◽  
Lower Ability ◽  
The Cost ◽  
Physical And Chemical ◽  
Cheese Production

In world cheese production, goat cheese accounts for an average of 2.2%, the leaders are Sudan and France (about 100 thousand tons per year), Russia — 2 thousand tons, half of which are farmer's. The peculiarity of making cheese from goat's milk is associated with its lower ability to coagulate by enzymes and producing a less dense clot. Descriptive organoleptic assessment of the quality of goat's and cow's milk cheeses did not reveal any inconsistencies, and the samples received 95 points according to the point system. Goat's cheese is sharp and slightly spicy with a creamy consistency, but not salty enough. In goat cheese, deviations of physical and chemical parameters were detected: the moisture ppm content was 12.5% less than normal, and the moisture ppm content in the skimmed substance exceeded the norm by 9%. The cost of goat cheese is about 56% higher.

A COMPARISON OF WEAR OF PLOUGH CHISELS MADE OF DIFFERENT MATERIALS AND AFTER PAD WELDING

Tribologia ◽  
2018 ◽  
Vol 282 (6) ◽  
pp. 131-136 ◽  
Author(s):  
Dawid ROMEK ◽  
Jarosław SELECH ◽  
Rafał MACIASZEK
Keyword(s):  
Quantitative Determination ◽  
Field Work ◽  
Real Field ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Quantitative Results ◽  
Surface Profiles ◽  
Physical And Chemical ◽  
The Impact

The paper presents quantitative results of mass wear of plough chisels working in soil made of various steel types and subjected to pad welding. The research was carried out in real field conditions on soils with similar physical and chemical parameters during routine field work in autumn. The scope of the research included the quantitative determination of wear values depending on the type of steel used and the surface treatment carried out. The photographs also show the surface profiles of plough chisels exposed directly to the impact of abrasives.

scholarly journals DETERMINAÇÃO DOS PARÂMETROS FÍSICOS E QUÍMICOS MAIS RELEVANTES DE ÁGUA DE USO DOMÉSTICO / DETERMINATION OF THE MOST RELEVANT PHYSICAL AND CHEMICAL PARAMETERS OF HOUSEHOLD WATER

2021 ◽  
Vol 7 (1) ◽  
pp. 5475-5488
Author(s):  
Maria Lucia Teixeira Guerra de Mendonça ◽  
Rosana Petinatti da Cruz ◽  
Jose Marcus Godoy ◽  
Antônio José Teixeira Guerra ◽  
Maria do Carmo Oliveira Jorge
Keyword(s):  
Chemical Parameters ◽  
Household Water ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

scholarly journals Produção de fermentado alcoólico de laranja

2015 ◽  
Vol 10 (3) ◽  
pp. 35
Author(s):  
Janine Patricia Melo Oliveira ◽  
José Crisóstomo da Silva Neto ◽  
Adriano Sant’Ana Silva ◽  
Saulo Soares da Silva ◽  
Adriana da Silva Santos
Keyword(s):  
Citrus Sinensis ◽  
Alcoholic Fermentation ◽  
Value Added ◽  
Raw Material ◽  
Chemical Parameters ◽  
Science Center ◽  
Unit Operations ◽  
Physical And Chemical ◽  
Made In

<p>Este trabalho tem como objetivo produzir um fermentado alcoólico proveniente do suco de laranja <em>(Citrus sinensis), </em>segundo processo adaptado das metodologias já existentes para obtenção de outros fermentados de fruta. O processo produtivo do fermentado de laranja e as analises referentes ao mesmo foram conduzidos no Laboratório de Operações Unitárias e Fenômeno de Transporte do Centro de Ciências e Tecnologia Agroalimentar da Universidade de Campina Grande – Campus Pombal - Pb. Com relação às etapas da adição dos insumos na confecção do fermentado, as mesmas não foram feitas na ordem descrita pela maioria das literaturas que se trabalham com fermentados alcoólicos, onde a ordem seguida foi: Extração do mosto, Preparação do Mosto: Sulfitação, Inoculação do Microrganismo e Nutrientes, Determinação do °Brix, Chaptalização,<strong> </strong>Fermentação Alcoólica, Decantação e Trasfegas, Clarificação, Filtração e o Envase. Constata-se pelo presente trabalho que o fermentado de laranja, mostrou-se aceitável tanto em relação aos parametros físico-químicos analisados para o mesmo, quanto para as carcteristicas sensoriais, tal como o sabor, aroma e aparência. Reforça-se, portanto, a idéia de agregação de valor a uma matéria-prima consideravelmente nutricional, por meio da confecção de um produto inovador.</p><p align="center"><strong><em>Production of alcoholic fermented orange</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This work aims to produce an alcoholic fermented from orange juice (Citrus sinensis), second process adapted from existing methodologies for obtaining other fermented fruit. The production process of fermented orange and the same related analyzes were conducted at the Unit Operations Laboratory and Phenomenon Transport Science Center and Agrifood Technology, University of Campina Grande - Campus Pombal. - Pb Regarding the steps to add inputs in the manufacture of fermented, they were not made in the order described by most of the literature that working with alcoholic fermentation, where the order was then: the must extraction, preparation of Mosto: Sulphitation, inoculation of the micro-organism and nutrients, determination of ° Brix , Chaptalisation, alcoholic fermentation, decantation, and Racking, clarification, filtration and Filling. It appears in this work that fermented orange, proved acceptable both for physical and chemical parameters analyzed for the same, as for the sensory carcteristicas, such as flavor, aroma and appearance. , Up reinforces therefore the value-added idea of a raw material considerably nutrition through the production of an innovative product.</p>

scholarly journals The antimicrobial activity of honeys produced in theCzech Republic

2011 ◽  
Vol 50 (No. 8) ◽  
pp. 376-384 ◽  
Author(s):  
L. Vorlová ◽  
R. Karpíšková ◽  
I. Chabinioková ◽  
K. Kalábová ◽  
Z. Brázdová
Keyword(s):  
Antimicrobial Activity ◽  
Czech Republic ◽  
Physicochemical Parameters ◽  
Inhibitory Concentration ◽  
Chemical Parameters ◽  
Water Conductivity ◽  
The Czech Republic ◽  
Concentration Method ◽  
Physical And Chemical

&nbsp;The aim of this project was to determine the antimicrobial activity of honeys produced in the Czech Republic to some bacteria (Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli). Another aim was to find out whether there are correlations between the antimicrobial activity of honeys and their physicochemical parameters. All honeys included in the study were directly obtained from beekeepers in Southern and Northern Moravia from the summer load of 2001. The project contains 20 honeys which were determined according to their conductivity as blossom (6), blends (10) and honeydew (4). The determination of physical and chemical parameters such as content of water, conductivity, pH, water activity, invertase and diastase activities was carried out in accordance with the methods described in Harmonised methods of the European Honey Commission. The determination of the antimicrobial activity of honey was done by the MIC (minimal inhibitory concentration) method. Statistically significant relations between the antimicrobial activity and the conductivity of honey (P &lt; 0.05), the diastase (P &lt; 0.05) and invertase (P &lt; 0.001) activities were found out in the observed physicochemical parameters. The study proved that honey produced in the Czech Republic is antimicrobially effective with the highest effect in honeydew honeys (P &lt; 0.01). &nbsp;

scholarly journals Influence of vegetable biostimulators on physical and chemical parameters of cows’ milk

2021 ◽  
Vol 17 (2) ◽  
pp. 1-10
Author(s):  
Katerina Silchenko ◽  
Taisiya Ryzhkova
Keyword(s):  
Mass Fraction ◽  
Milk Powder ◽  
The Body ◽  
Control Group ◽  
Chemical Parameters ◽  
Biological Product ◽  
Black And White ◽  
Physicochemical Composition ◽  
Milk Samples ◽  
Physical And Chemical

<b>The results of a comparative study of the effectiveness of plant biostimulators “Biosvit” and “Megasvit” on changes in the physicochemical composition of milk, which was obtained from dairy cows of the Ukrainian black-and-white dairy breed, kept in Ltd “Renaissance +1881” Zolochivskyi district of Kharkiv region are reflected in the article. There were used 2 biological batches in our studies. One batch of the biological product was made on the basis of a dry mixture, which is called ‘11-Tigers by “Eleven Tigers Herbal Bar Energizer” and consists of seven species of plants of foreign origin. The other type is based on a dry mixture of 7 plants of domestic origin. Biologicals “Biosvit” and “Megasvit” experimental groups of animals (D 1) and (D 2) were injected subcutaneously at the rate of 3-4 mg of active substance per 1 kg of the body weight (on average 15 ml) per 1 animal. Biologicals were injected to the above animals five times, every 72 hours. Milk samples, taken from the formed groups of cows, were monitored for physico-chemical parameters. It was carried out that under the influence of two types of drugs “Biosvit” and “Megasvi” the productivity of cows in experimental groups increased, and in the milk samples from the cows in these groups (D 1) and (D 2), there was an increase in mass fraction: fat by 0,19 and 0,2%; protein by 0,15 and 0,16%; lactose by 0,13 and 0,14%; dry matter by 0,35 and 0,45%, skimmed milk powder by 0,15 and 0,19%, protein by 0,16 (P ≥ 0,95) and 0,28% respectively, compared with the control group of cows (K(controlled)). It can be noted that under the influence of the biological product “Megasvit” there was a more significant increase in the mass fraction of fat by 0,11%; protein by 0,25%, compared with similar indicators of the biological product “Biosvit”.

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