scholarly journals Manufacture of dahi from skim milk adding mango juice

2014 ◽  
Vol 43 (2) ◽  
pp. 128-131 ◽  
Author(s):  
MA Kabir ◽  
MH Rashid ◽  
MN Hassan ◽  
MF Afroz ◽  
FH Miraz
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
The Body ◽  
Total Solids ◽  
Ph Values ◽  
Significant Difference ◽  
Different Types ◽  
Mango Juice ◽  
Solids Content

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20713 Bang. J. Anim. Sci. 2014. 43 (2): 128-131

scholarly journals Evaluation of the quality of Dahi available in Sylhet Metropolitan City

1970 ◽  
Vol 9 (1) ◽  
pp. 79-84 ◽  
Author(s):  
S Dey ◽  
A Iqbal ◽  
A Ara ◽  
MH Rashid
Keyword(s):  
Protein Content ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Metropolitan City ◽  
Significant Difference ◽  
Solids Content

The study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and analyzed. Significant difference in chemical (protein, fat, total solids, ash, acidity and pH) and microbiological status was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4.01 ± 0.17). Fat content was highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was found in Dahi of Shad Brand (38.00 ± 2.23) and lowest total solids content was found in Banaful Brand Dahi (32.02 ±1.50). Highest Total Viable Count (log cfu/ml.) was recorded in the Dahi of Shad Brand (5.92±0.09) and lowest Total Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coliform bacteria, Yeast and Mould were present in all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality . Dahi of Banaful and Mohanlal were in 2nd and 3rd position in quality. Keywords: Fermented milk; Evaluation; Chemical analysis; Microbial count; Total viable count DOI: http://dx.doi.org/10.3329/jbau.v9i1.8748 JBAU 2011; 9(1): 79-83

scholarly journals Preparation of dahi for diabetic patient

1970 ◽  
Vol 39 (1-2) ◽  
pp. 144-150 ◽  
Author(s):  
MN Islam ◽  
F Akhter ◽  
AKM Masum ◽  
MAS Khan ◽  
M Asaduzzaman
Keyword(s):  
Diabetic Patient ◽  
Dairy Farm ◽  
Ash Content ◽  
The Other ◽  
Artificial Sweeteners ◽  
Total Solids ◽  
Acceptable Quality ◽  
Different Types ◽  
Solids Content

In this experiment, an attempt was made to prepare dahi for diabetic patient and also to monitor the quality of prepared dahi by using different tests. For this purpose, artificial sweeteners such as sac-sweet and sucrol were added with milk to prepare dahi for diabetic patient. Milk sample was collected from the Bangladesh Agricultural University Dairy Farm. Three different types of dahi (A- dahi with sugar, B- dahi with sac-sweet and C- dahi with sucrol) were prepared by using the milk. From the results of physical scores it was found that overall score of A, B and C type dahi samples were 92.44 ± 1.83, 86.99 ± 4.70 and 86.45 ± 7.65, respectively (P>0.05). Average total solids, fat, protein and ash content of A, B and C type dahi samples were 243.43 ± 2.7, 149.73 ± 2.6 and 149.83 ± 2.5 (P<0.01); 44.33 ± 2.1, 49.00 ± 2.6 and 49.00 ± 2.6 (P>0.05); 36.17 ± 1.3, 40.07 ± 1.1 and 40.07 ± 1.1 (P<0.05); 7.67 ± 0.2, 8.43 ± 0.2 and 8.43 ± 0.2 (P<0.01) g/kg, respectively. It was observed that the values of above parameters (except total solids) for dahi prepared by using sac-sweet and sucrol were nearly similar to the dahi prepared by using sugar. But higher level of total solids for A type dahi was due to addition of 10% sugar with milk during dahi preparation. On the other hand, very small amount of artificial sweeteners were used in B and C type dahi just to increase the sweetness which had no or little effect to increase the totals solids content. So it can be suggested that acceptable quality dahi could be prepared by using artificial sweeteners like sac-sweet and sucrol for diabetic patient. Key words: Dahi; Sac-sweet; Sucrol; Diabetic patient DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9687 Bang. J. Anim. Sci. 2010, 39(1&2): 144-150

scholarly journals Quality and Safety Assessment of Bangladeshi Pasteurized Milk

2019 ◽  
Author(s):  
S. Ahmed ◽  
A.F.M.I.U. Zim ◽  
S. Rahman ◽  
S. Ghosh ◽  
A. Chhetri ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Physicochemical Parameters ◽  
Pasteurized Milk ◽  
Total Solids ◽  
Acceptable Quality ◽  
Significant Difference ◽  
Liquid Milk ◽  
Spss Software ◽  
Solids Content

Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat (SNF), and total solids of the samples. Also, the samples were analyzed microbiologically to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS software version 23.0. Results: The ranges of physicochemical parameters of the samples were determined, including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%), total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein (3.42±0.09-3.63±0.02%), and casein content (2.66±0.07-2.82±0.02%). Statistically significant differences (p<0.05) were recorded among different milk brands for all physicochemical parameters except specific gravity. The highest and lowest amounts of total bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference (p<0.05) was found in bacterial loads among different brands of pasteurized milk. Conclusion: This survey revealed that different brands of Bangladeshi pasteurized milk did not maintain the standard and acceptable quality.

scholarly journals Rabbit Skin Gelatine Effect Towards Yoghurt Quality

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Wehandaka Pancapalaga ◽  
Bagus Ashari
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
Fat Content ◽  
Water Holding Capacity ◽  
Rabbit Skin ◽  
Significant Difference ◽  
Materials Used ◽  
Water Holding ◽  
Range Test

This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine. 

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals The chemical composition and technological properties of milk obtained from the morning and evening milking

2008 ◽  
Vol 56 (5) ◽  
pp. 187-198 ◽  
Author(s):  
Martin Skýpala ◽  
Gustav Chládek
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Protein Production ◽  
Milk Protein ◽  
Fat Content ◽  
Total Solids ◽  
Milk Protein Content ◽  
Solids Content ◽  
Morning Milk

Milk yield varies during lactation, following what is termed a lactation curve. ŽIŽLAVSKÝ and MIKŠÍK (1988) recorded changes in milk yield within a day, too. TEPLÝ et al. (1979) a KOUŘIMSKÁ et al. (2007) published variation within a day ± 1.10 kg in milk yield, ± 0.75 % in milk fat content and ± 0.20 % in milk protein content. Milk yield of cows can be expressed in many different ways, for instance, in kilograms per lactation or in kilograms per day. A practical parameter describing milk production is milk yield (kg) per milking.The object of experiment were 12 cows of Holstein cattle on the first lactation from the 100-day of lactation to 200-day of lactation. The samples of milk were collected from January to May 2007, once a month from the morning and evening milking (milking interval 12 h ± 15 min.). The following parameters were monitored: milk production – milk yield (kg), milk protein production (kg), milk fat production (kg); milk composition – milk protein content (%), milk fat content (%), lactose content (%), milk solids-not-fat content (%), milk total solids content (%); technological properties of milk – ti­tra­tab­le acidity (SH), active acidity (pH), rennet coagulation time (s), quality of curd (class) and somatic cell count as a parameter of udder health.Highly significant differences were found (P < 0.01) between morning milk yield (15.7 kg) and evening milk yield (13.8 kg), between morning milk protein production (0.51 kg) and evening milk protein production (0.45 kg) and between evening milk fat content (4.41 %) and morning milk fat content (3.95 %). A significant difference (P < 0.05) was found between morning milk total solids content (12.62 %) and evening milk total solids content (12.07 %). No significant differences were found between morning (M) and evening (E) values of the remaining parameters: milk fat production (M 0.62 kg; E 0.60 kg), milk protein content (M 3.24 %; E 3.27 %), milk lactose content (M 4.78 %; E 4.86 %), milk solids-not-fat content (M 7.69 %; E 7.71 %), somatic cell count (M 80 000/1 mL; E 101 000/1 mL), titratable aci­di­ty (M 7.75 SH; E 7.64 SH), active acidity (M pH 6.58; E pH 6.61), rennet coagulation time (M 189 s.; E 191 s.), quality of curd (M 1.60 class; E 1.57 class).

scholarly journals Transcriptional regulation in model organisms: recent progress and clinical implications

Open Biology ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 190183 ◽  
Author(s):  
Jiaqi Tang ◽  
Zhenhua Xu ◽  
Lianfang Huang ◽  
Hui Luo ◽  
Xiao Zhu
Keyword(s):  
Transcriptional Regulation ◽  
Molecular Mechanisms ◽  
The Body ◽  
Model Organisms ◽  
Clinical Implications ◽  
Regulation Mechanism ◽  
Biological Behaviour ◽  
E Coli ◽  
Different Types

In this review, we will summarize model organisms used by scientists in the laboratory, including Escherichia coli , yeast, Arabidopsis thaliana , nematodes, Drosophila , zebrafish, mice and other animals. We focus on the progress in research exploring different types of E. coli in the human body, and the specific molecular mechanisms by which they play a role in humans. First, we discuss the specific transcriptional regulation mechanism of E. coli in cell development, maturation, ageing and longevity, as well as tumorigenesis and development. Then, we discuss how the synthesis of some important substances in cells is regulated and how this affects biological behaviour. Understanding and applying these mechanisms, presumably, can greatly improve the quality of people's lives as well as increase their lifespan. For example, some E. coli can activate certain cells by secreting insulin-like growth factor-1, thus activating the inflammatory response of the body, while other E. coli can inactivate the immune response of the body by secreting toxic factors.

Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

1982 ◽  
Vol 45 (13) ◽  
pp. 1208-1211 ◽  
Author(s):  
STEVEN L. HOGARTY ◽  
JOSEPH F. FRANK
Keyword(s):  
Low Temperature ◽  
Skim Milk ◽  
Potential Effect ◽  
Starter Cultures ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Generation Times ◽  
Significant Difference ◽  
Selection Of

Psychrotrophic and mesophilic lactic streptococci were isolated from commercial cultured buttermilk to determine their potential effect on the quality of this product. These isolates consisted primarily of Streptococcus lactis subsp. diacetylactis, with S. lactis, Streptococcus cremoris, and Leuconostoc spp. also being present. Psychrotrophic isolates of S. lactis subsp. diacetylactis were compared to mesophilic isolates in regard to their ability to grow and reduce diacetyl in acidified milk (pH 4.7) incubated at 7°C. There was no significant difference detected in the ability of the two groups to reduce diacetyl (P&lt;.05). The mesophilic isolates grew more rapidly in acidified refrigerated milk than did the psychrotrophs, indicating that the psychrotrophic isolates were more acid sensitive. The psychrotrophic isolates exhibited generation times of 9 to 11 h when grown in skim milk (pH 6.7) at 7°C. Both psychrotrophic and mesophilic strains of S. lactis subsp. diacetylactis could rapidly reduce diacetyl in refrigerated acidified milk. The results of this study suggest that procedures for selection of starter cultures for buttermilk manufacture should be improved.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 &plusmn; 1.98%). The fat content was significantly higher in traditional ham (16.25 &plusmn; 14.47%), compared with local ham (4.38&nbsp;&plusmn; 2.26%) and the mass (9.29 &plusmn; 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 &plusmn; 0.72 and 2.90 &plusmn; 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 &plusmn; 8.08 mg NaNO(V)/kg and 17.53 &plusmn; 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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