scholarly journals Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

2021 ◽  
Vol 23 (96) ◽  
pp. 28-32
Author(s):  
S. Merzlov ◽  
Yu. Shurchkova ◽  
A. Tsebro ◽  
O. Grebelnik ◽  
G. Kalinina ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Titratable Acidity ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

scholarly journals Physicochemical characterization and correlation of raw cow’s milk according to classification assigned in Panama

2021 ◽  
pp. 939-948
Author(s):  
Pablo Montero-Prado ◽  
Giancarlo Antonio Ruiz-Morales ◽  
Anibal Fossatti-Carrillo
Keyword(s):  
Physicochemical Characterization ◽  
International Standards ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Random Samples ◽  
The Republic ◽  
Raw Cow’S Milk

Introduction. Currently, there are no bibliographic or statistical records that allow establishing a correlation between the physical-chemical quality characteristics of raw cow’s milk produced in the Republic of Panama and the classification it receives. Objective. To characterize and quantify the physical-chemical parameters of the quality of raw cow’s milk and correlate these characteristics with the classification that milk receives in Panama. Materials and methods. A stratified sampling was carried out according to the classification of raw cow´s milk (grade A, B, and C), 48 of grade A, 71 of grade B, and 393 of grade C. Random samples were taken in Cocle, Veraguas, Herrera and Los Santos during the rainy season from June to September 2018. In the Chiriquí province, the sampling was conducted during the dry season, from January to March 2019. In addition, it was necessary to have at least 512 producers or farms, so that the analysis reached a confidence level of 95 %, a standard deviation of 5 %, and a limit of error of 5 %. Results. The values found allow us to consider that the milk produced in Panama has the physical-chemical characteristics according to international standards. The correlation analysis indicated that the protein had a high relationship with solids non-fat (SNF), density (D), and lactose (L) (0.93, 0.91, and 0.96, respectively); also L is strongly related to SNF and D (0.94 and 0, 91, respectively). Conclusions. The analysis of variance did not allow to establish significant differences between the three existing classifications in the country, which allow a distribution of milk according to the grades of these parameters. However, it was possible to establish the existing correlation between some of these parameters.

scholarly journals The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow’s Milk

2018 ◽  
Vol 66 (5) ◽  
pp. 1135-1140
Author(s):  
Vratislav Henzl ◽  
Daniel Falta ◽  
Stanislav Navrátil ◽  
Francois Lategan
Keyword(s):  
Air Temperature ◽  
Titratable Acidity ◽  
Cow’S Milk ◽  
Processing Quality ◽  
Point Scale ◽  
Mean Values ◽  
Cow's Milk ◽  
Rennet Coagulation ◽  
Milk Volume

The objective of this study was to assess the effect of outside air temperature on the transportation temperature and processing quality of cow’s milk. The data used in the analyses (208 bulk samples) were collected on four farms over a period of 52 consecutive weeks. The samples were grouped into four outside air temperature‑based groups, namely: below 1.0 °C; from 1.1 to 8.0 °C; from 8.1 to 15.0 °C; above 15.1 °C. Mean values of the observed characteristics were as follows: average outside air temperature 7.40 °C, milk temperature on dairy farms 5.19 °C (at collection) and milk temperature on arrival at the dairy factory 5.60 °C. The average duration of transport was 211 minutes, milk volume in the tanker 12,885 l, fat content 4.13 %, protein content 3.40 %, lactose content 4.89 %, casein content 2.97 %, titratable acidity 6.31 SH, active acidity 6.75 (pH), rennet coagulation time (RCT) 201 sec., curd class 1.11 (on five‑point scale) and 1.49 (on ten‑point scale). Increasing outside air temperature was closely correlated (p < 0.01) with an increase in milk temperature at the dairy factory (at delivery). A significant (p < 0.01) increased difference between the temperatures on the farm (at collection) and at delivery in the dairy factory was also recorded. The titratable acidity decreased and so did the curd class on the ten‑point scale. Milk temperature on the farm (at point of entering transportation tank) also increased significantly (p < 0.01) with outside air temperature. Other differences were not significant (p > 0.05). Findings of this study suggest that outside air temperature influences the properties and processing quality of the transported milk, even though the temperature differences of the milk itself ranged within the acceptable limits. It therefore stands to reason that, when the temperature of milk on load is close to the recommended temperature limits it can exceed this limit during transportation to the dairy factory and cause significant damage to the processing quality of the transported milk.

scholarly journals KUALITAS FISIKA KIMIA SUSU SAPI DI KABUPATEN JEMBER DAN PENGEMBANGANNYA DALAM BUKU NON TEKS

2021 ◽  
Vol 12 (2) ◽  
pp. 136
Author(s):  
Kennis Rozana ◽  
Dwi Wahyuni ◽  
Mochammad Iqbal
Keyword(s):  
Quality Analysis ◽  
Cow’S Milk ◽  
Chemical Quality ◽  
Design And Development ◽  
Cow's Milk ◽  
Recursive Design ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
Appropriate Education

Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas fisika dan kimia susu sapi yang diproduksi di Kabupaten Jember dan memberikan edukasi yang tepat bagi masyarakat terkait prosedur penilaian kelayakan susu yang akan dikonsumsi melalui buku non-teks. Analisis kualitas fisika susu sapi yang dilakukan meliputi uji didih, uji alkohol, dan uji berat jenis sedangkan analisis kualitas kimia susu sapi yang dilakukan meliputi uji pH dan uji kadar lemak. Pengembangan buku non-teks dilakukan dengan menggunakan model pengembangan R2D2 (Reflective, Recursive, Design, and Development). Berdasarkan hasil penelitian diketahui bahwa sampel susu sapi dari industri susu A dan industri susu B memiliki kualitas fisika dan kimia yang sesuai dengan standar kualitas susu yang aman untuk dikonsumsi menurut SNI dan Codex. Hasil rata-rata validasi produk buku non-teks yang dikembangkan sebesar 94.84 persen dari ketiga validator. Dengan demikian produk buku non-teks tersebut sangat layak digunakan sebagai buku non-teks, khususnya buku non-teks untuk pengayaan pengetahuan.Abstract. This study aims to determine the physical and chemical quality of cow's milk produced in Jember and provide an appropriate education for the community regarding the procedure for assessing the feasibility of milk to be consumed through non-text books. The analysis of the physical quality of cow's milk includes boiling test, alcohol test, and specific gravity test, while the chemical quality analysis of cow's milk includes pH test and fat content test. The development of non-text books is carried out using the R2D2 (Reflective, Recursive, Design, and Development) development model. Based on the results of the study, it is known that samples of cow's milk from dairy industry A and milk industry B have physical and chemical qualities that are in accordance with milk quality standards that are safe for consumption according to SNI and Codex. The average result of the validation of non-textbook products developed was 94.84 percent from the three validators. Thus, the non-textbook product is very suitable to be used as a non-textbook, especially non-text books for knowledge enrichment.

scholarly journals Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk

2020 ◽  
Vol 59 (1) ◽  
pp. 1-11
Author(s):  
S. Kodinova ◽  
M. Dushkova ◽  
M. Miteva-Petrova ◽  
V. Yanakieva ◽  
S. Petrov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Control Sample ◽  
Titratable Acidity ◽  
Lactobacillus Bulgaricus ◽  
Cow’S Milk ◽  
Organoleptic Evaluation ◽  
Cow's Milk ◽  
Organoleptic Characteristics

AbstractUltrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.

EVALUATION OF DRINKING MILK SOLD IN THE SAMARA REGION, AS RAW MATERIALS FOR THE PRODUCTION OF NATURAL CHEESE FLAVORING

2019 ◽  
Author(s):  
А.В. БОРИСОВА ◽  
К.В. ПОЛИКАРПОВА ◽  
Ю.В. БУДНИКОВА
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Negative Impact ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Raw Material ◽  
Normative Values ◽  
Organoleptic Characteristics ◽  
Drinking Milk ◽  
Physical And Chemical

Проведена оценка питьевого молока, реализуемого в Самарской области, по сычужной пробе для выявления его пригодности к свертыванию. Исследована способность питьевого молока к образованию сгустка в зависимости от марки, способа упаковки, тепловой обработки и массовой доли жира. Проведен анализ 27 образцов пастеризованного и ультрапастеризованного молока по физико-химическим показателям и сычужной пробе по методикам ГОСТ. Установлено, что питьевое молоко с разной массовой долей жира (от 1,5 до 6,0%) способно к свертыванию, причем эта способность зависит от марки молока и способа его тепловой обработки (пастеризация или ультрапастеризация), но не зависит от способа упаковки и массовой доли жира в молоке. Только в 37% исследованных образцов молоко свернулось, ультрапастеризация оказала негативное влияние на способность к свертыванию. Сделан вывод о предпочтительном использовании молока марок Сарафаново, Пестравка, Ташлинское, Домик в деревне. Также необходимо учитывать нормативные значения рН, титруемую кислотность, плотность и органолептические характеристики молока. Установлено, что питьевое молоко может быть использовано как сырье для производства натурального сырного ароматизатора методом ферментной модификации, обладающего натуральным сырным ароматом без синтетических запахов и придающего вкус продуктам. Evaluation of drinking milk sold in the Samara region, by rennet sample to determine its suitability for coagulation was carried out. The ability of drinking milk to form a clot depending on the brand, method of packaging, heat treatment and fat mass fraction was investigated. The analysis of 27 samples of pasteurized and UHT milk according to physical and chemical parameters and rennet sample according to GOST methods. It is established that drinking milk with different mass fraction of fat (from 1,5 to 6,0%) is capable to coagulation, and this ability depends on brand of milk and a way of its heat treatment (pasteurization or ultra pasteurization), but does not depend on the method of packaging and the mass fraction of fat in milk. It is seen from 27 samples’ analysis, that only 37% of the milk was coagulated, and ultra pasteurization has a negative impact on the ability to coagulate. It is preferable to choose such brands as Sarafanovo, Pestravka, Tashlinskoe, Domik v derevne. It is also necessary to other points of consider are the normative values of pH, titratable acidity, density and organoleptic characteristics of milk. It was established that drinking milk can be used as a raw material for production of natural cheese flavoring by enzyme modification which has a natural cheese flavor without synthetic smells and makes products flavored.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

scholarly journals COCONUT MILK MODULATE THE ANTIGENICITY OF ALPHA-LACTALBUMIN IN BALB/C MICE

2017 ◽  
Vol 9 (3) ◽  
pp. 290 ◽  
Author(s):  
Yamina Benaissa ◽  
Samia Addou ◽  
Wafaa Dib ◽  
Omar Kheroua ◽  
Djamel Saidi
Keyword(s):  
Histological Study ◽  
Negative Control Group ◽  
Positive Control ◽  
Negative Control ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Control Group ◽  
Milk Formula ◽  
Cow's Milk

Objective: The aim of this work was to study the biochemical characteristics of coconut milk and its antigenic effect on the Balb/c mice immunized with α-lactalbumin protein, as well as its consequences on the structure of the intestinal epithelium.Methods: To achieve the objective of the study, an electrophoresis was realised on a polyacrylamide gel to determine various proteins contained in coconut milk. In addition, Lowry’s method was used to determine the amount of proteins in the formula. The antigenicity of coconut milk in sera was also studied using the Enzyme-Linked Immunosorbent Assay (ELISA) method. For the histological study, 21 w-old mice Balb/c were used and distributed in three groups of 7 mice each. Group 1, received a standard feed with no treatment (Negative control), group 2 and 3 received respectively a standard feed (Positive control) and coconut milk for a period of 28 d after being immunized with α- lactalbumin.Results: Analysis of the data revealed that the rate of proteins of cow’s milk is higher than that of the coconut milk ( p0.01). However, after carrying out the electrophoresis analysis, the coconut milk showed the absence of intact proteins. The anti α-Lactalbumin IgG titers significantly increased in positive control groups that received coconut milk (p<0.0001). Moreover, there was an increase of the intestinal villi height of mice fed with coconut milk, in the structure level of their intestinal epithelium compared to the negative control group.Conclusion: The findings of the study provide the evidence that coconut milk is a possible alternative to the cow’s milk formula in case of allergy.

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