scholarly journals Fresh Milk Quality Analysis of Buffalo, Cow, Goat and Sheep of Sunwal Municipality (West), Nepal

2021 ◽  
Vol 29 (43) ◽  
pp. 25-40
Author(s):  
Deepak Kumar Shrestha
Keyword(s):  
Specific Gravity ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Total Solid ◽  
Industrial Area ◽  
International Standards ◽  
Quality Analysis ◽  
Chemistry Laboratory ◽  
Fresh Milk

In the present study, the fresh raw milk of four different mammals viz, buffalo, goat, cow and sheep were collected from village area of Sunwal Municipality and analyzed for their physio-chemical parameters viz, moisture, conductivity, pH, titratable acidity specific gravity, fat solids not fat and total solid. It was found that all measured parameters were found as per recommended standard as compared with reported nutritional quality of milk from WHO standards and other International Standards. The main objective of this study was to compare the physio-chemical properties and quality parameters of different fresh milk samples available in Sunwal Municipality, Nawalparasi (West), Nepal and provide nutritional benefits for health. These tests were carried in chemistry laboratory of Butwal Multiple Campus and Dairy Devlopment Corporation in Butwal industrial area. The value of pH ranged from 6.58±0.53 to 6.65±0.51, conductivity ranged from 6.52±1.98 to 10.8±2.07 mS,  moisture content ranged from 78.1±4.30% to 89.7±5.02% .Similarly TTA% ranged averagely from 0.117% to 0.153%,CLR from 26.1 to 28.3, specific gravity ranged from1.0261 to 1.0283 averagely and fat % ranged from 3.3±0.41% to 6.8±0.96%. Similarly, SNF% ranged from 1.58±0.49% to 2.05±0.22% and TS% ranged from 11.225±0.28% to 16.075±1.19 % respectively.

ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 79-92
Author(s):  
I. V. Podorozhniaya ◽  
S. S. Vetokhin
Keyword(s):  
Water Activity ◽  
Freezing Point ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Nonfat Milk ◽  
Milk Solids ◽  
Physical And Chemical ◽  
And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

scholarly journals Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang

2021 ◽  
Vol 9 (2) ◽  
pp. 95-101
Author(s):  
A. Maulidina ◽  
E. Taufik ◽  
A. Atabany
Keyword(s):  
Specific Gravity ◽  
Quality Standards ◽  
Total Solid ◽  
Ahp Method ◽  
Fresh Milk ◽  
Chain Operation ◽  
Logistics Process ◽  
Supply Chain Operation ◽  
Hierarchy Process

This study was aimed to analyze the performance of the outbound logistics of fresh milk at KPSBU Lembangand quality of fresh milk during the outbound logistics process. The supply chain operation referenceanalytical hierarchy process (SCOR-AHP) method was used to analyze the logistics performance. Thequality of fresh milk observed included total solid, protein, fat, pH, specific gravity and total plate count.The obtained data were analyzed descriptively. The results showed that the performance of outboundlogistics of fresh milk at KPSBU Lembang fall into the good category (90,20%). The quality of fresh milkduring the outbound logistics process from cooperative to the dairy industry and direct consumers wasmet the quality standards of customer demand and SNI 3141.1.2011

Studies on physico-chemical properties of whole milk powdermanufactured or sold in Maharashtra, India

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
M.R. Patil ◽  
C.D> Khedkar ◽  
S.D. Chavan ◽  
P.S. Patil
Keyword(s):  
Protein Content ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
International Standards ◽  
Plate Count ◽  
Standard Plate Count ◽  
Physico Chemical ◽  
Whole Milk

Twenty-five samples of spray dried whole milk powder (WMP) of different brands were procured from five regions of Maharashtra namely Vidarbha, North Maharashtra, Western Maharashtra, Marathwada and Mumbai. These samples were analyzed for the chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. The moisture, fat and protein content in WMP obtained from different regions varied significantly.Wide variation in the physical properties like scorched particles, wettability, dispersibility and solubility index was observed in WMP. The NPN, true protein content, titratable acidity and lactate content and free fat content of WMP samples were varied significantly. The standard plate count and coliform count of WMP samples were lower than that of the standard prescribed by BIS and PFA. In the present study except few, all the samples meet the requirements of national and international standards.

scholarly journals The Effect of Different Addition of Jicama (Pachyrhizus erosus) Extract to the Value of Total Lactic Acid Bacteria, Chemical Properties and Organoleptic in Soyghurt

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Asharina Nabila ◽  
Valentinus Priyo Bintoro ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Solid ◽  
Experiment Design ◽  
Random Design ◽  
Pachyrhizus Erosus ◽  
Total Titratable Acidity ◽  
Solid Acidity

This research aims to know the effect of addition of jicama extract with different concentration to the value of total lactic acid bacteria, chemical properties, and organoleptic in soyghurt sinbiotic. Experiment design that used in this research was experiment using complete random design with 4 treatments; i.e. concentration of jicama extract of 0%, 15%, 25%, and 35%. As result, jicama extract effected to total lactic acid bacteria, total solid, acidity, and organoleptic. The higher concentration of jicama extract the higher total lactic acid bacteria, total titratable acidity and acidity organoleptic. However, the total solid and mouthfeel organoleptic was decrease against the elevation of jicama extract. 

scholarly journals Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
A. Vanathi ◽  
R. Palani Dorai
Keyword(s):  
Chemical Properties ◽  
Flavor Stability ◽  
Storage Period ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Processing And Storage ◽  
And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

scholarly journals A study of bacterial qualities of raw milk of cow and goat

2020 ◽  
Vol 15 (2) ◽  
pp. 39-49
Author(s):  
U.K. Shukla ◽  
Abhishek Thakre ◽  
Shri Kant
Keyword(s):  
Statistical Analysis ◽  
Specific Gravity ◽  
Comparative Study ◽  
Goat Milk ◽  
Raw Milk ◽  
Total Solid ◽  
Cow Milk ◽  
Chemical Quality ◽  
Quality Of Milk

A comparative study of chemical qualities of raw milk of cow and goat was conducted at Livestock production and management (unit), Department of NRM, faculty of agriculture, MGCGV Chitrakoot – Satna (M.P.) during January, 2020. The objective was to find out the comparative chemical qualities of raw milk of cow and goat for three animal each viz., cow and goat for ten days as replication different parameter were subject to statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic can be finding. In view of the finding and results presented above, it may be concluded that the chemical quality of milk of cow was superior than goat milk, due to higher protein, specific gravity, fat content, lactose, total solid and solid not fat and lower ash and water content in cow milk.

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
M. R. Patil ◽  
C. D. Khedkar ◽  
C. D. Chavan ◽  
P. S. Patil
Keyword(s):  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
International Standards ◽  
Plate Count ◽  
Physico Chemical ◽  
Significant Difference

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P less than 0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT

2014 ◽  
Vol 6 (1) ◽  
pp. 35 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Solid Waste ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Phenol Content ◽  
Empty Fruit Bunches ◽  
Wood Vinegar ◽  
And Chemical Properties

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke

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