Factors that Affect in Fresh Milk, Cow Milk, For Industrial Processing

2018 ◽  
Author(s):  
Lorikë Salihu ◽  
Dilaver Salihu
Keyword(s):  
Cow Milk ◽  
Industrial Processing ◽  
Fresh Milk

scholarly journals Change in the stability of goat milk and cow milk due to pH and heat

2021 ◽  
Vol 233 ◽  
pp. 02046
Author(s):  
Xiaoxue Fan ◽  
Ming Cheng ◽  
Xiaoning Zhang ◽  
Cunfang Wang ◽  
Hua Jiang
Keyword(s):  
Thermal Stability ◽  
Milk Production ◽  
Ph Value ◽  
Goat Milk ◽  
Cow Milk ◽  
Type B ◽  
Fresh Milk ◽  
Ph Conditions ◽  
The Stability ◽  
Thermal Stability Of

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

scholarly journals Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

2019 ◽  
Vol 4 (4) ◽  
pp. 581-588
Author(s):  
Sri Sinto Dewi ◽  
Stalis Norma Ethica ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Food Product ◽  
Community Empowerment ◽  
Cow Milk ◽  
Cash Assistance ◽  
Fresh Milk ◽  
Central Java ◽  
The Government ◽  
Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

scholarly journals Diversification of Dairy Cow Milk Products: Case Studies in Sendang Village, Tulungagung Regency

2020 ◽  
pp. 127
Author(s):  
Pamuji Setyo Utomo ◽  
Endang Sapta Hari Sosiawati ◽  
Fauziyah Fauziyah
Keyword(s):  
Balance Sheet ◽  
Management Training ◽  
Production Equipment ◽  
Production Costs ◽  
Cow Milk ◽  
Accounting System ◽  
Dairy Farmers ◽  
Fresh Milk ◽  
Food And Beverage ◽  
And Training

Productivity of dairy farmers in Sendang Village could be done through coaching and training to dairy farmers in Sendang Village through the application of science and technology needed by dairy farmers, namely by providing pasteurization tools to process milk into various beverage products and products ready to be marketed. The expected targets and outputs in the PKM program are better management pattern system and a better accounting system, and Products produced (Beverage Flavored Milk Beef, Cheese, Ice Sticks, and Various Ice Cream Flavors). The steps taken in the community service program are dissemination to members of the cattle ranchers group regarding the benefits and benefits of management and production in the manufacture of milk beverage products; providing education and training on how to use pasteurization tools to process milk into a beverage product that has various flavors; and assistance creating product layouts, management training, accounting and marketing. The conclusions are the group of trained farmers have been able to carry out managerial activities in the business of making fresh milk-based food and beverage products; the group has been able to make a production layout, calculate the production costs and make a profit and loss statement and make a financial balance sheet report on the processing; the livestock groups have been able to plan the intended market and are able to determine the products to be marketed in a large capacity; and provision of production equipment assistance has increased the entrepreneurial capacity of dairy farmers in Sendang Village, Tulungagung Regency.

scholarly journals Prevalence of risk factors of primary 3rd degree malnutrition in children under 5 years of age; admitted in Services Hospital, Lahore

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
Muhammad Nasir Rana ◽  
Muhammad Yaqoob Kazi ◽  
Ambreen Nasir ◽  
Amjad Hussain
Keyword(s):  
Risk Factors ◽  
Family Size ◽  
Financial Burden ◽  
Large Family ◽  
Cow Milk ◽  
Mixed Feeding ◽  
Working Mother ◽  
Fresh Milk ◽  
Large Family Size ◽  
Children Under 5

Objective: To determine the prevalence of risk factors of primary 3rd degree malnutrition in children under 5 years of age. Design: Hospital based descriptive study. Place & duration of study: Department of Pediatrics, SIMS/Services Hospital, Lahore, from July 2005 to December 2005. Materials and methods: A total of 200 children were included in study, from 2 months to 5 years of age. All had 3rd degree malnutrition according to modified Gomez Classification. Risk factors included were; Fresh (Cow) milk feeding, mixed feeding, delayed weaning, more than 2 children under 5, large family size (>5 children), partial vaccination, no vaccination, working mother, un-employed factors, twin delivery. Results: Risk factors identified were as follows: Mixed feeding 85.5% (n=171), more than 2 children under 5 was 84.5% (n=169), delayed weaning 74% (n=148), only fresh milk 70% (n=140), large family size (>5 children) 69% (n=138), partial vaccination 66.5% (n=133), working mother 24% (n=48), unemployed father 13.5% (n=27) and twin deliveries 3.5% (n=7). Conclusion: Most of the risk factors are preventable just by counseling and motivation o f parents. Malnutrition can be avoided without causing financial burden on family.

scholarly journals Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 928 ◽  
Author(s):  
Flavio Tidona ◽  
Salvatore Francolino ◽  
Roberta Ghiglietti ◽  
Francesco Locci ◽  
Gianluca Brusa ◽  
...  
Keyword(s):  
Industrial Process ◽  
Sensory Properties ◽  
Laboratory Scale ◽  
Cow Milk ◽  
Key Factors ◽  
Fresh Milk ◽  
Acceptable Quality ◽  
Soft Cheese ◽  
Industrial Process Control ◽  
And Control

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.

Effects of Industrial Processing Methods on Camel Milk Composition, Nutritional Value, and Health Properties

2020 ◽  
pp. 197-239
Author(s):  
Ali Ahmed Metwalli ◽  
Yonas Hailu
Keyword(s):  
Heat Treatment ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Camel Milk ◽  
Cow Milk ◽  
Heat Denaturation ◽  
Processing Methods ◽  
Industrial Processing ◽  
Depth Study ◽  
Camel Milk Proteins

Camel milk has a comparable gross composition with other milk sources including bovine milk with some minor differences in the molecular properties of proteins and fat. The limited amount of β-Lg and κ-Casein(CN) are involved in heat denaturation via formation of disulfide bridges in cow milk; their absence in camel milk result in different responses for heat treatment at different scale. Furthermore, differences between camel milk proteins compared to other milk resulted poor coagulation and reduce stability during processing of dairy products such as yogurt and cheese. The effect of different thermal processing methods on camel milk were discussed; however, high pressure processing (HPP) study on processing effect on camel milk is an area of research for more confirmation in-depth study. The industrial processing methods were found to effect important camel milk properties, nutritional values, and health properties compared to other animals including limiting bioactive proteins such as immunoglobulin, lactoferrin, lysozyme, and vitamins. This effect depends on the type of heat treatment applied.

Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Silvia Vincenzetti ◽  
Michele Savini ◽  
Cinzia Cecchini ◽  
Daniela Micozzi ◽  
Francesco Carpi ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Storage Conditions ◽  
Limited Range ◽  
Raw Material ◽  
Cow Milk ◽  
Nutritional Properties ◽  
Fresh Milk ◽  
Nutritional Characteristics ◽  
Probiotic Strains ◽  
Ige Mediated

Cow milk protein allergy (CMPA) is an abnormal IgE-mediated reaction to cow milk proteins. Donkey’s milk could be considered suitable for feeding young children affected by severe IgE-mediated CMPA because its nutritional properties and composition are very close to human milk. Since donkey’s milk is available during a limited range of months during the year, it may be useful to find better storage conditions for this product. This study investigated the effects of the lyophilization treatment on donkey’s milk nutritional characteristics, and the results were compared with those obtained on fresh and frozen milk. Nutritional properties of lyophilized donkey’s milk remained basically unchanged compared with fresh milk. Two different probiotic strains were added to lyophilized donkey’s milk, and their viability was evaluated after milk reconstitution. The results obtained confirmed the possibility of producing a probiotic infant formula with beneficial properties using donkey’s milk as raw material.

scholarly journals Most Probable Number of Escherichia Coli in Fresh Milk at KPSP Ijen Makmur, Licin Sub-District, Banyuwangi

2021 ◽  
Vol 4 (2) ◽  
pp. 207
Author(s):  
Achmad Arby Wijaya ◽  
Iwan Sahrial Hamid ◽  
Maya Nurwartanti Yunita ◽  
Wiwiek Tyasningsih ◽  
Ratih Novita Praja
Keyword(s):  
Escherichia Coli ◽  
Total Sample ◽  
Cow Milk ◽  
Most Probable Number ◽  
Methyl Red ◽  
Probable Number ◽  
E Coli ◽  
Fresh Milk ◽  
Peptone Water ◽  
Mpn Test

The study aimed to identify the total number of E. coli used in fresh cow milk in KPSP Ijen Makmur. The sample was used by as many as 16 samples from a group of cattle farmers. E. coli analyzed using Most Probable Number (MPN), 3 series of tubes. Before continuing the MPN test the milk must be diluted, 25 ml of milk was poured into the dilution of the 225ml peptone water buffered then homogenized for 2 minutes. MPN consist of presumptive coliform test if positive was found of gas and was cloudy, presumptive faecal coliform test positive was found in the gas and was cloudy, confirmed E.coli test if there was a black colony with or metallic green, continued by a biochemical test with red ring-positive Indole, Methyl Red positive the color is red, negative Voges Paskauer if there is no change in color, and negative citrate will turn green. Results showed that from the 16 samples of fresh milk used there were 7 samples of fresh milk that exceeded the contamination limit E. coli or < 3 apm /ml. Conclusion, number of E. coli in fresh milk at KPSP Ijen Makmur 43.75% of the total sample exceeded maximum contamination.

scholarly journals Analisis pemasaran susu sapi di kud karangploso desa bocek kecamatan karangploso kabupaten malang

2018 ◽  
Vol 6 (01) ◽  
pp. 1-8
Author(s):  
Wika Trizulita ◽  
Dimas Pratidina Puri Astuti Hadiyani ◽  
Waluyo Edi Susanto
Keyword(s):  
Dairy Cows ◽  
Marketing Channel ◽  
Marketing Channels ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Survey Method ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Marketing Costs ◽  
Marketing Margins

Abstrak Tujuan penelitian ini adalah untuk mengetahui saluran pemasaran susu segar di KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang. Materi yang digunakan dalam penelitian ini adalah pemasaran susu sapi KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang. Metode yang digunakan dalam penelitian ini adalah metode survei dan wawancara langsung dengan anggota KUD Karangploso. Variabel penelitian meliputi biaya pemasaran, total keuntungan pemasaran, dan margin pemasaran.  Hasil penelitian menunjukan bahwa saluran pemasaran susu sapi di Desa Bocek Kecamatan Karangploso Kabupaten Malang yaitu : Peternak →KUD →IPS →dan Konsumen. Biaya pemasaran Rp. 572,75 per liter, total keuntungan pemasaran Rp. 1.727,25 per liter dan margin pemasaran Rp. 2.300,00 per liter dan biaya pemasaran dari KUD ke konsumen total biaya pemasaran Rp 291,05 per liter, total keuntungan pemasaran Rp 2.808,96 per liter dan margin pemasaran Rp 3.100,00. Kesimpulan dari penelitian ini adalah bahwa saluran pemasaran susu sapi di KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang sudah lebih baik. Saran yang dapat peneliti berikan untuk peternak di Desa Bocek Kecamatan  Karangploso Kabupaten Malang yakni harus lebih ditingkatkan lagi dalam beternak sapi perah supaya mendapatkan susu yang berkualitas baik. ABSTRACT   The purpose of this study was to find out the marketing channels of fresh milk at Karangploso Village Cooperative in Bocek Village, Karangploso District, Malang Regency. The material used in this study was the marketing of cow milk Karangploso KUD Bocek Village Karangploso District, Malang Regency. The method used in this study is a survey method and direct interviews with members of the Karangploso KUD. Research variables include marketing costs, total marketing profits, and marketing margins. The results showed that marketing channels for cow's milk in Bocek Village, Karangploso Sub-District, Malang Regency were: Breeders → KUD → IPS → and Consumers. Marketing costs Rp. 572.75 per litre, total marketing profit of Rp. 1,727.25 per litre and marketing margin of Rp. 2,300.00 per litre and marketing costs from KUD to consumers with total marketing costs of Rp. 291.05 per litre, total marketing profit of Rp. 2,808.96 per litre and marketing margin of Rp. 3,100. The conclusion of this study is that the marketing channel of cow's milk in Karangploso Village Cooperative in Bocek Village, Karangploso Subdistrict, Malang Regency is better. Suggestions that researchers can give to farmers in Bocek Village, Karangploso Subdistrict, Malang Regency, which must be further improved in raising dairy cows to get good quality milk.

Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk

2011 ◽  
Vol 51 (1) ◽  
pp. 53 ◽  
Author(s):  
Eshraga A. Eissa ◽  
Elfadil E. Babiker ◽  
Abu ElGasim A. Yagoub
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Cow Milk ◽  
Faecal Coliforms ◽  
Salmonella Spp ◽  
Fresh Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Total Bacteria

Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5–15 days) fermented zabadi from goat’s milk were analysed and then compared with those of cow’s milk. Results indicated that the gross nutrients of fresh goat’s milk changed after processing. Zabadi fermentation significantly decreased the lactose content and pH of the fresh milk in both zabadi types. Cow-milk zabadi was more viscous than goat-milk zabadi. Cold storage resulted in significant changes in gross composition of both zabadi types, in particular after 10 days of storage. Lactose and pH decreased further if the storage period was prolonged. Lactobacillus spp. and Streptococcus spp. are the main active organisms in goat- and cow-milk zabadi. The number of total bacteria and yeast increased significantly within 10 days of storage, decreasing thereafter. Staphylococcus aureus and Salmonella spp. were absent. Coliforms and faecal coliforms were detected in both zabadi types; however, they disappeared after 5 days of storage. Goat-milk zabadi showed significantly lower sensory scores than cow-milk zabadi. Both zabadi types can withstand storage to a maximum of 10 days, with the sensory scores decreasing thereafter.

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