Vegetable Rennet Tablets for Fresh Cheese Making

Indonesia has a Muslim population of around 200 million and many make religious trips to Arabia and taste fresh cheese. Therefore in Indonesia there is a demand for fresh cheese. In this regard, there is also a need to use a halal cheese starter. The purpose of this study is to prove that the use of plant-based rennet is able to produce fresh cheese which is also a halal rennet because it comes from plants. A1 = 0,1 A2 = 0,2 A3 = 0,3 and the factor B storage time (days) is B0 = 0 days, B1 = 5 B2 = 10 and B3 = 15. Variables measured include water content, dry matter, protein, fat from fresh cheese and analysis of the cost of making fresh cheese with a commercial rennet starter compared to vegetable rennet. The results showed that the dosage of using vegetable rennet papain enzyme was 0.2 g and optimum storage time for 10 days in increasing protein content and dry matter content and being able to reduce fat and water content in fresh cheese from Murrah buffalo milk.

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The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition And Storage

Jurnal Peternakan Integratif ◽

10.32734/jpi.v8i2.4823 ◽

2020 ◽

Vol 8 (2) ◽

pp. 70-80

Author(s):

Muhammad Dila Wibowo ◽

Hamdan ◽

T.H. Wahyuni ◽

N. Ginting ◽

S.Sepriadi

Keyword(s):

Moisture Content ◽

Protein Content ◽

Dry Matter ◽

Storage Time ◽

Lemon Juice ◽

Matter Content ◽

Citrus Limon ◽

Dry Matter Content ◽

Fresh Cheese ◽

And Storage

Demand for fresh cheese increases along with welfare. As Indonesia has a muslim population around 200 millions therefore there is a demand for halal cheese starter. The purpose of this research was to prove that the use of lemom juice as a replacement rennet is able to coagulate milk while produce fresh cheese which is also a halal because it comes from plants.This study aims to determine the lemon juice (citrus limon) in the process of milk coagulation. This research method used a 4 x 4 Factorial Completely Randomized Design with 2 replications of factor A, levels of lemon juice, namely A0 = 0.01% rennet, A1 = 5% lemon juice, A2 = 10% lemon juice, A3 = 15% lemon juice, and factor B storage time B0 = 0 days, B1 = 5 days, B2 = 10 days and B3 = 15 days. The variables measured were chemical compositions including moisture content, dry matter content, fat content, protein content. Based on the research results, it was found that from the addition of four levels of lemon juice used and four variations of storage time, giving 10% lemon juice (A2) and storage time of 15 days (B3) was the optimal treatment to increase moisture content, dry matter content, fat content, protein content in cheese and can be used as an alternative of halal cheese starter.

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Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v43i3.21649 ◽

2014 ◽

Vol 43 (3) ◽

pp. 202-206

Author(s):

RC Biswas ◽

S Akhter ◽

MM Hossain ◽

MS Rana ◽

M Habibullah

Keyword(s):

Dry Matter ◽

Storage Time ◽

Storage Period ◽

Matter Content ◽

Microwave Oven ◽

Plate Count ◽

Microbial Count ◽

Dry Matter Content ◽

Ether Extract ◽

Standard Plate Count

The experiment was conducted to examine the effect of freezing and defrosting methods on the quality of beef. Two types of beef samples named as fresh and cured beef samples were taken. Both types were divided into three sub divisions namely air, water and microwave oven. These samples were stored at -20°C temperature in the freezer for 90 days and analyzed on 10th, 45th and 90th day. The dry matter, crude protein, ether extract and ash percentages and standard plate count (SPC) were differed significantly (p<0.01) among the air, water and microwave defrosted samples. Up to 90th days of freezing at -200C dry matter content increased with the increase of storage time almost in all samples except microwave fresh samples. The protein content decreased with the increase of storage time from 10 to 45 days but increased from 45 to 90 days. The ash content decreased with the increase of storage time in case of fresh frozen samples but increased with the increase of storage time in case of cured frozen samples except microwave oven cured sample. Ether extract value gradually increased with the increasing of storage period in case of air fresh, water fresh, air cured and water cured frozen samples but decreased with the increasing of storage period in case of microwave oven fresh and microwave oven cured samples. The SPC value increased with the increase of storage time in case of all samples and differed significantly (p<0.01) among the parameters. The cured microwave defrosted beef was proved as the best technique of defrosting frozen beef.DOI: http://dx.doi.org/10.3329/bjas.v43i3.21649 Bang. J. Anim. Sci. 2014. 43 (3): 202-206

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Leaf and Shoot Water Content and Leaf Dry Matter Content of Mediterranean Woody Species with Different Post-fire Regenerative Strategies

Annals of Botany ◽

10.1093/aob/mcl284 ◽

2007 ◽

Vol 99 (3) ◽

pp. 545-554 ◽

Cited By ~ 73

Author(s):

S. Saura-Mas ◽

F. Lloret

Keyword(s):

Water Content ◽

Dry Matter ◽

Woody Species ◽

Matter Content ◽

Dry Matter Content ◽

Leaf Dry Matter Content

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The effect of sunburn damage on the fruit quality parameters of apple (Malus domestica cv. Idared)

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/17/3271 ◽

2005 ◽

pp. 55-64

Author(s):

Lejla Budai ◽

József Racskó ◽

Zoltán Szabó ◽

Miklós Soltész ◽

Ervin Farkas ◽

...

Keyword(s):

Water Content ◽

Fruit Quality ◽

Tissue Damage ◽

Dry Matter ◽

Quality Parameters ◽

Apple Fruit ◽

Matter Content ◽

Dry Matter Content ◽

Flesh Firmness ◽

Epidermal Tissue

In the present study the authors investigated the effect of sunburn injury on fruit quality parameters (cover colour, depth of tissue damage, fruit flesh firmness, dry matter content) of apple.The symptoms of sunburn injury appeared as concentric rings, differing in colour from each other and the cover colour. This can be connected with the ratio of the injury. The authors observed the following colours on the fruit surface (from the epicentre of spots on the surface of the fruit) dark brown (strongly damaged), light brown (moderately damaged), pale red transition (weakly damaged), red surface cover colour (not damaged).Sunburn of apple fruits is a surface injury caused by solar radiation, heat and low relative humidity. In the initial phase, a light corky layer, golden or bronze discolouration and injuries of the epidermal tissue appear on the surface exposed to radiation. Thus, it detracts from the fruit’s appearance, but in most of the cases it would not cause serious damages in the epidermal tissue. The depth of tissue damage is not considerable, its values are between 1.5-2.0 mm in general. It is commonly known, that tissue structure of the apple fruit is not homogeneous. Accordingly, the degree of injury shows some differences under the different parts of the fruit surface.On the basis of the flesh firmness studies, it can be stated that the flesh firmness of the damaged parts increases due to the sunburn effect. This is due to the fact that the damaged plant cells die, the water content of the tissue decreases and it hardens. However, due to this reduction in the water content the dry matter content will increase.

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A Mobile NMR Sensor and Relaxometric Method to Non-destructively Monitor Water and Dry Matter Content in Plants

Frontiers in Plant Science ◽

10.3389/fpls.2021.617768 ◽

2021 ◽

Vol 12 ◽

Author(s):

Carel W. Windt ◽

Moritz Nabel ◽

Johannes Kochs ◽

Siegfried Jahnke ◽

Ulrich Schurr

Keyword(s):

Water Content ◽

Dry Matter ◽

Matter Content ◽

Leaf Water ◽

Growth And Yield ◽

Leaf Water Content ◽

High Temporal Resolution ◽

Dry Matter Content ◽

Dry Matter Accumulation ◽

Intact Plants

Water content (WC) and dry matter content (DMC) are some of the most basic parameters to describe plant growth and yield, but are exceptionally difficult to measure non-invasively. Nuclear Magnetic Resonance (NMR) relaxometry may fill this methodological gap. It allows non-invasive detection of protons in liquids and solids, and on the basis of these measures, can be used to quantify liquid and dry matter contents of seeds and plants. Unfortunately, most existing NMR relaxometers are large, unwieldy and not suitable to measure intact plants or to be used under field conditions. In addition, currently the appropriate NMR relaxometric methods are poorly suited for non-expert use. We here present a novel approach to overcome these drawbacks. We demonstrate that a basic NMR relaxometer with the capability to accept intact plants, in combination with straightforward NMR and data processing methods, can be used as an NMR plant sensor to continuously, quantitatively and non-invasively monitor changes in WC and DMC. This can be done in vivo, in situ, and with high temporal resolution. The method is validated by showing that measured liquid and solid proton densities accurately reflect WC and DMC of reference samples. The NMR plant sensor is demonstrated in an experimental context by monitoring WC of rice leaves under osmotic stress, and by measuring the dynamics of water and dry matter accumulation during seed filling in a developing wheat ear. It is further demonstrated how the method can be used to estimate leaf water potential on the basis of changes in leaf water content.

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Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Journal of Horticultural Research ◽

10.2478/johr-2015-0016 ◽

2015 ◽

Vol 23 (2) ◽

pp. 59-67 ◽

Cited By ~ 2

Author(s):

Bogumił Markuszewski ◽

Jan Kopytowski

Keyword(s):

Quality Assessment ◽

Water Content ◽

Dry Matter ◽

Storage Conditions ◽

Matter Content ◽

Dry Matter Content ◽

Controlled Atmosphere ◽

Storage Diseases ◽

Controlled Atmospheres

Abstract The purpose of the study was to assess the storability of unripe hazelnuts in the husk of four cultivars: ‘Hall’s Giant’, ‘Catalan’, ‘Webb’s Prize Cob’ and ‘Cosford’. The nuts were stored in normal and controlled atmospheres, and in Xtend® bags for three months. A quality assessment was performed based on the following parameters: weight of the nut in the husk and without the husk, weight of the kernel, percentage of nuts with husk attached, dry matter content in kernels, infection with fungal diseases, and the presence of physiological disorders. The study demonstrated that hazelnuts stored in Xtend® bags and under a controlled atmosphere had a higher weight for the nut in the husk and without the husk, as well as a higher weight of the kernel and water content when compared to batches of hazelnuts stored in a normal atmosphere. The percentage of nuts remaining in the husk was also higher when stored under such conditions. For the majority of investigated cultivars the storage in Xtend® bags, and to a lesser extent under normal atmosphere conditions, resulted in a substantial increase in nuts infected with fungal and abiotic diseases. Among investigated cultivars, ‘Hall’s Giant’ turned out to be the most resistant to storage diseases.

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Effect of topping and irrigation on yield of flue-cured tobacco grown in a Mediterranean environment

The Journal of Agricultural Science ◽

10.1017/s0021859600084689 ◽

1989 ◽

Vol 113 (1) ◽

pp. 109-114 ◽

Cited By ~ 3

Author(s):

P. I. Orphanos ◽

C. Metochis

Keyword(s):

Dry Matter ◽

Field Experiments ◽

Matter Content ◽

Lower Percentage ◽

Dry Matter Content ◽

Dry Matter Yield ◽

Leaf Quality ◽

Effect of Salt and Storage Time on Physico-Chemical and Sensorial Properties of Beef Meatball

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19117 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 137-147

Author(s):

RS Tanny ◽

MA Hashem ◽

S Akhter ◽

MS Islam ◽

MAK Azad ◽

...

Keyword(s):

Salt Concentration ◽

Dry Matter ◽

Storage Time ◽

Storage Temperature ◽

Ph Value ◽

Matter Content ◽

Dry Matter Content ◽

Fresh Sample ◽

Physico Chemical ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of meatball. For this purpose meatball samples were divided into two parts; one is called fresh meatball and another is preserved meatball at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level).These Samples were stored at 4oC and -20oC temperature. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21st day and samples preserved at -20oCwere stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60thday. Dry matter content of all the samples increased with the advancement of storage time, temperature and salt concentration. Ash value decreased with the increase of storage time. Fat value of all the samples decreased with the advancement of salt concentration, storage time and temperature. pH value of all the samples decreased with the increasing of salt concentration, storage time and temperature. Cooking loss of all the samples increased with increasing of salt concentration but decreased with increasing of storage time and temperature. Dry matter in fresh sample were less than in preserved samples. CP % of fresh beef meatball was 22.31, 20.55, 14.55 and 20.13 at different salt concentration. The values of CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Beef meatball can be refrigerated for 60 days in different techniques with more or less difference in the quality. Highly significant differences are observed in preserved samples than in fresh samples at different salt levels. Fresh beef meatball treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19117 Progress. Agric. 24(1&2): 137 - 147, 2013

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Change of antioxidant compounds of spices during drying

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/2/3682 ◽

2019 ◽

pp. 77-81

Author(s):

Andrea Kántor ◽

Loránd Alexa ◽

Emőke Papp-Topa ◽

Béla Kovács ◽

Nikolett Czipa

Keyword(s):

Water Content ◽

Dry Matter ◽

Room Temperature ◽

Matter Content ◽

Antioxidant Compounds ◽

Drying Methods ◽

Dry Matter Content ◽

Original Material ◽

Air Drying ◽

Very High

Spices and herbs have been used by humanity for thousands of years, so they are very important plants. In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters. The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary. Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.

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Effect of transglutaminase on fresh cheese quality propertises using citric acid as a coagulant

Journal of Technical Education Science ◽

10.54644/jte.67.2021.1088 ◽

2021 ◽

pp. 41-51

Author(s):

Pham Thi Hoan ◽

Khanh Son Trinh

Keyword(s):

Citric Acid ◽

G Protein ◽

Dry Matter ◽

Enzyme Concentration ◽

Matter Content ◽

Enzyme Treatment ◽

Processing Temperature ◽

Dry Matter Content ◽

Fresh Cheese

The purpose of this study was to evaluate the effect of microbial transglutaminase (MTGase) on cheese quality properties using citric acid as a coagulant agent. The experimental results showed that citric acid has a temperature-dependent ability to agglomerate milk proteins. The process of protein coagulation at 50°C by citric acid (2.0%) gave fresh cheese with yield production (% H), dry matter content (% TS) and cheese solids yield (CSY) of 12.81%, 41.17%, 38.73%, respectively. The reconstituted milk was incubated with MTGase under different conditions of enzyme concentration (0-6.0 IU / g protein), processing temperature (30-50 °C) and time (60-180 min.). Enzyme treatment at 37 °C with enzyme concentration of 2 IU/g protein for 2 hrs showed the highest values of yield (15.03%), dry matter content (46.96%) and cheese solids yield (46.83%). Analytical results of the sensory score, acidity, whey separation and color difference of fresh cheese samples during storage (28 days) showed that using MTGase better maintained the quality of the product. Furthermore, MTGase also improved water holding capacity (reduced whey separation) during storage and did not affect the color of fresh cheese products. Moreover, the physicochemical and microbiological parameters of the product were also determined. The results showed that the quality of fresh cheese coagulated by citric acid met CODEX STAN 221-2001 for unripened cheese including fresh cheese.

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