scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

scholarly journals Comparison of the Rossogolla (Balish) prepared in the laboratory and collected from market of Netrokona District

1970 ◽  
Vol 39 (1-2) ◽  
pp. 134-143
Author(s):  
MF Rahman ◽  
MN Islam ◽  
MN Hasan ◽  
MSR Siddiki ◽  
F Naznin
Keyword(s):  
Chemical Analysis ◽  
Key Words ◽  
Type A ◽  
Local Market ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Physical Examinations ◽  
Microbial Status

This experiment assessed the quality of Rossogolla (Balish) manufactured in the laboratory and collected from Netrokona district. Four types of Rossogolla, (A) Laboratory made Rossogolla, (B) Rossogolla from Mukti Mistanno vander, (C) Rossogolla from Gwyneth Mistanno vander, (D) Rossogolla from Khan Mistanno vander were used in this experiment. Quality of Rossogolla were evaluated by physical, chemical and microbiological tests. From the physical examinations it appears that quality differed among different Rossogolla. Significant differences within flavour score, body and texture, colour and appearance and taste among the four different preparations of Rossogolla (P<0.05) were seen. The chemical analysis score implies that Total solids, Protein, Fat, Carbohydrate, Ash and microbial status varied significantly among four different types of Rossogolla of Netrokona district. Overall Physical, Chemical and Microbial status indicate that the type (A) Laboratory made Rossogolla was superior in comparison with others. Key words: Rossogolla; Laboratory; Local market DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9686 Bang. J. Anim. Sci. 2010, 39(1&2): 134-143

scholarly journals Study of the Chemical and Sensory Properties of a Calcium–Milk Coagulum

2016 ◽  
Vol 1 (1) ◽  
pp. 12-20
Author(s):  
Jasim M. S. Al-Saadi
Keyword(s):  
Cold Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Cheese Sample ◽  
Total Solids ◽  
Coliform Count ◽  
Soft Cheese ◽  
Zero Degree

The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim milk were investigated. The yield of calcium milk coagulum was 18.16%, and this value was higher than the yield of soft cheese which was 10.6%. At zero degree of cold storage, the moisture, total solids, acidity, lactose, proteins and ash% in calcium milk coagulum were 66.6, 33.3, 0.14, 3.7, 26.9 and 1.7 % respectively, While these values in soft cheese were 72,27.9, 0.13, 3.5, 21.8 and 1.4 % respectively.Sensory evolution scores for flavour, holes, bitterness, appearance & colour of calcium milk coagulum at zero degree and after 28 days of storage at 7±1°C were higher than soft cheese, while texture and body scores were less than soft cheese. After 14 days storage at (7±1 °C) the total bacterial count, Coliform count and fungi count of the soft cheese sample was significantly higher than that in calcium milk coagulum.

scholarly journals Evaluation of dahi collected from Netrokona district in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 60-65
Author(s):  
S Ahmed ◽  
MN Islam ◽  
MH Rashid ◽  
MM Islam ◽  
AKM Masum
Keyword(s):  
Research Work ◽  
Bacterial Count ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Significant Difference ◽  
Different Types ◽  
Dairy Science ◽  
Type Sample

The aim of the present research work was to make a comparative study between the quality of dahi available in Netrokona district of Bangladesh and dahi prepared in the laboratory by following standard manufacturing process. For this purpose dahi (control) was prepared in Dairy Technology Laboratory of the Department of dairy science, Bangladesh Agricultural University, Mymensingh. The Laboratory made dahi was designated as A type dahi. On the other hand four different types of dahi sample were collected from four different sweetmeat shop of Netrokona district. One sample was taken from each sweetmeat shop and three replications were made for each sample. Source of dahi samples were Khan Mistanno Vandar; Krisno Mistanno Vandar; Shankar Mistanno Vandar; Misti Mokh, These samples were designated as B, C, D and E respectively. Parameters used to monitor the quality of dahi were physical, chemical and microbiological. Collected data were compiled and statistically analyzed by using one way analysis of varience (ANOVA) test by using MSTAT statistical package. It was observed that total physical score for A, B, C, D and E type of samples were 93.21±0.51, 86.98,±0.63, 78.99±0.62, 76.47±0.25 and 83.89±0.44 respectively. Statistical analysis showed that total score for A type (Lab. made) dahi was significantly (p >0.01) higher than the total score of other dahi samples. Chemical analysis showed that average fat, protein, total solids, solids not fat, ash and lactose content of A type dahi were significantly ( p > 0.01) higher than that of the B, C. D and E type dahi samples collected from different shops of Netrokona district. Microbiological analysis showed that total bacterial count, yeast and mould count of B, C, D and E type dahi samples were also significantly (p > 0.01) higher than A type dahi which was prepared in the laboratory. Although total number of coliform bacteria was lower in A type sample but there was no significant difference within different dahi samples. Judging from the results of all parameters studied it was observed that dahi samples collected from Netrokona district was inferior to dahi prepared in the Laboratory. It was also observed that quality of other four dahi samples of Netrokona was nearly similar.Bang. J. Anim. Sci. 2016. 45 (2): 60-65

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

Incidence of Microorganisms on Environmental Surfaces in Some Secondary Schools in Birnin Kebbi, Kebbi State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
Famubo, Joseph A. ◽  
Oladunjoye, Bunmi B. ◽  
Sofoluwe, Yetunde O.
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Representative Sample ◽  
School Setting ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mannitol Salt Agar ◽  
Environmental Surfaces ◽  
Bacteria And Fungi

Due to the ubiquitous nature of bacteria and fungi, the microbiological analysis of environmental surfaces (chairs, tables, floors, hand rails, toilet door knobs and class door knobs) of five (5) secondary schools in Birnin Kebbi metropolis was carried out. Surface swabbing method was used for the collection of a representative sample on the surfaces. Media such as Nutrient agar, Eosin methylene blue, Sabouraud dextrose agar, and Mannitol salt agar were used for the isolation of the organisms. The total bacterial count ranged from 1.1×102 to 9.9×103 CFU/ml, while the total fungi count ranged from 0.0 to 3.6 ×103 CFU/ml. The bacteria isolated include: Corynebacterium kutsceri, Lactobacillus casei, Bacillus sphaerious, Staphlococcus aureus, Bacillus subtilis, Aeromonas spp, staphylococcus epidermidis, Pseudomonas spp, Micococcus varians, while the fungi isolated include Rhizopus stolonifer, Saccharyomyces cerevisae, Alternaria alternate, Aspergillus niger, Mucor spp., Fusarium spp. The isolation of these organisms followed series of procedures, starting with samples collected with swab sticks emulsified with peptone water, followed by the sterile dilution of each sample to a factor of 10-1 for chairs, tables, hand rail and door knobs while floor was diluted to a factor of 10-2. One millilitre (1ml) aliquots of which was used as a representative sample used for isolation of pure colonies was followed by series of biochemical test to confirm the identification of each isolate. Despite the routine cleaning practiced in secondary school setting, isolation of microorganisms from secondary school setting is inevitable.

A Study to Evaluate the Efficacy of an 810-nm Diode Laser in the Maintenance of Dental Implants: A Peri-Implant Sulcular Fluid Analysis

2020 ◽  
Vol 46 (4) ◽  
pp. 381-388
Author(s):  
Prerna Sanjay Ghodke ◽  
Rashmi Hegde ◽  
Waqas Ansari ◽  
Sangeeta Muglikar ◽  
Alia S. Dholkawala
Keyword(s):  
Real Time ◽  
Dental Implants ◽  
Diode Laser ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Microbiological Analysis ◽  
Median Percentage ◽  
Fluid Analysis

Biological implant failures are primarily related to biofilm, which can lead to peri-mucositis and, further on, peri-implantitis. The 810-nm diode laser has an affinity for pigmented chromophores, so its use in the peri-implant sulcus has a significant bactericidal effect on the black-pigmented anaerobes such as Porphyromonas gingivalis. Therefore, it can be used to eliminate or reduce the bacterial count in the peri-implant sulcular fluid (PISF), thus increasing the life of the implants and reducing the chances of failure. The purpose of this study was to evaluate the efficacy of the 810-nm diode laser for the maintenance of dental implants and its use as a regular in-office tool for limiting the microbiological count in the PISF. Twenty patients undergoing implant treatment at the Department of Periodontology and Oral Implantology were randomly selected for the study. PISF samples were collected before and after the sulcus was lased with an 810-nm diode laser and sent for quantitative microbiological analysis using universal bacterial count, and the quantity of P gingivalis was evaluated using real-time polymerase chain reaction (PCR). The analysis revealed that after diode application, the median percentage drop in the microbial count was 76.67% and the median percentage drop in P gingivalis count was 99.28%. The use of an 810-nm diode laser resulted in the following outcomes: (1) drastic reduction in the total bacterial count around the implant and (2) significant reduction in the P gingivalis count, as evaluated by real-time PCR.

scholarly journals TOTAL BACTERIA AND IDENTIFICATION OF PROTEOLYTIC RUMINAL AND RETICULUM BACTERIA FROM LOCAL KACANG GOAT

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Safika Safika ◽  
Darmawi Darmawi ◽  
Fitria Sari Ramadhani ◽  
Nurhaspika Nurhaspika ◽  
Moliwati Moliwati
Keyword(s):  
Rumen Fluid ◽  
Sequence Similarity ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Plate Method ◽  
Phylogenetic Tree Analysis ◽  
Proteolytic Bacteria ◽  
A New Species ◽  
Total Bacteria

This study aimed to calculate the total bacteria and to identify the proteolytic bacteria in rumen and reticulum of local Kacang goat. The samples used were the rumen and reticulum fluids of five goats at abattoirs in Banda Aceh. Isolation of proteolytic bacteria was carried out using skim milk agar with pour plate method and incubated at 39° C for 48 hours. The bacterial colonies morphology was observed and the total bacterial count was recorded. DNA of the widest proteolytic index colony was isolated, amplified, and sequenced. The results showed that the dominant colonies morphology was white with position inside the agar. The average of total proteolytic bacteria in goat rumen fluid and reticulum fluid were 6.416x106 CFU/mL and 2,382x107 CFU/mL, respectively. Isolates with the widest proteolytic index was Ru3 (2.5 mm) in the rumen which homology and phylogenetic tree analysis of 16S rRNA showed 93% sequence similarity with Bacillus subtilis, while in reticulum was Re1 (2.0 mm) which has 92% sequence similarity to Tatumella. It is concluded that the number of proteolytic bacteria in reticulum is greater than the number of proteolytic bacteria in the rumen of local kacang goat. Homology analysis in this study proved that the Ru3 and Re1 isolate were probably either a new species or unconfirmed species.

scholarly journals Nutritive and bacteriological analysis of different types of cheese

2013 ◽  
pp. 99-105
Author(s):  
J Ferdouse ◽  
MT Hossain ◽  
MN Anwar
Keyword(s):  
Bacterial Count ◽  
Total Bacterial Count ◽  
Nutritional Factors ◽  
Biochemical Characteristics ◽  
Physiological And Biochemical Characteristics ◽  
Different Types ◽  
Physiological And Biochemical ◽  
Cheese Production ◽  
Cultural Features ◽  
Bacillus Fastidiosus

In the present investigation five cheese samples were collected and their pH and moisture contents were determined which was found to vary from 6.0 to 6.5 and 35.0-40.0% respectively. Major nutritional factors protein (1N NaOH soluble) and fat (chloroform soluble) of the samples were also analyzed and found 57.9 to 100.0 mg/g protein and 15-25% fat. The samples showed higher number of total bacterial count (5.3×104 - 2.9×107cfu/g) than the load of Lactobacilli (1.9x105 cfu/g) and Streptococci (2.1x105cfu/g). All the isolates were grouped into six on the basis of their morphological and cultural features. Six isolates were selected on the basis of their morphological, cultural, physiological and biochemical characteristics. An attempt was made to identify the isolates. They were found to belong to the three genera viz. Bacillus (S1X3, S1X8, S2Y1, and S2Y2), Staphylococcus (S1X7) and Planococcus (S1X11). They were provisionally identified as Bacillus fastidiosus (S1X3); B. sphaericus (S1X8); B. brevis (S2Y1); B. aminovorans (S2Y2); Staphylococcus saprophyticus (S1X7) and Planococcus citreus (S1X11).The selected isolates were screened for their efficacy in terms of curd and cheese production. DOI: http://dx.doi.org/10.3329/cujbs.v4i1.13393 The Chittagong Univ. J. B. Sci.,Vol. 4(1&2):99-105, 2009

scholarly journals QUALIDADE DA ÁGUA EM ÁREAS RURAIS: Análise bacteriológica e físico-química das águas dos tanques de pedra das comunidades KM 21 (Campina Grande) e Pedra Redonda (Pocinhos) (Water quality in rural areas: bacteriological and physical-chemical analysis...)

2016 ◽  
Vol 9 (6) ◽  
pp. 1737
Author(s):  
Laíse Do Nascimento Cabral ◽  
Sérgio Murilo Santos de Araújo
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
Rural Communities ◽  
Water Resources ◽  
Chemical Analysis ◽  
Rural Areas ◽  
Human Consumption ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Microbiological Parameters

Nesse trabalho, foi analisada a qualidade da água em níveis bacteriológicos para consumo humano e demais usos em reservatórios denominados Tanques de Pedra nas comunidades rurais do Semiárido Paraibano: KM 21, Campina Grande (Agreste paraibano)-PB, e Pedra Redonda (Curimataú paraibano), Pocinhos-PB. Como critério de escolha das comunidades, considerou-se a importância dos reservatórios para a população, haja vista serem o principal reservatório para captação de água da chuva e armazenamento. A qualidade da água foi analisada a partir de sete coletas com a determinação dos parâmetros físico-químicos e microbiológicos. A metodologia aplicada foi o método enzimático de substrato definido Colilert. Para as análises físico-químicas, utilizou-se 24 parâmetros identificados pelo Valor Máximo Permissível (VMP). Os resultados, para parâmetros microbiológicos e físico-químicos, estão fundamentados na Portaria 2914/11 do Ministério da Saúde. Utilizou-se registro fotográfico para obtenção de imagens dos reservatórios. Os resultados mostraram que a qualidade da água das comunidades encontrava-se comprometida, tendo em vista que se encontrava infectada nos níveis bacteriológicos (Escherichia coli e Coliformes totais) e físico-químicos para cor e turbidez, sendo estes parâmetros utilizados para consumo humano. Assim, concluiu-se que, nos casos da utilização do recurso hídrico para usos múltiplos da água, pode haver utilização, porém com algumas restrições. Por fim, é válido destacar que os tanques de pedra são o maior provedor de água para as famílias de ambas as comunidades, por este motivo a análise da qualidade da água deu-se para este tipo de reservatório dado a sua importância aquífera e social.    A B S T R A C T In this study, the water quality was analyzed for bacteriological levels for human consumption and other uses in so-called reservoirs Stone Tanks in rural communities Paraibano Semi-Arid: KM 21, Campina Grande (Agreste Paraibano)-PB, and Pedra Redonda (Curimataú Paraibano), Pocinhos-PB. As a criterion of choice of the communities, it considered the importance of reservoirs for the population, given as the primary reservoir for capturing rainwater and storage. The water quality was analyzed from seven collections with the determination of physical, chemical and microbiological parameters. The methodology applied was the enzymatic method of substrate defined Colilert. For the physico-chemical analysis, we used 24 parameters identified by the Maximum Permissible Value (MPV). The results for microbiological and physico-chemical parameters are based on the Ministry of Health Ordinance 2914/11. We used photographic record to obtain images of the reservoirs. The results showed that the water quality of communities found compromised, considering that was infected in the bacteriological level (Escherichia coli and Coliforms totals) and physico-chemical for color and turbidity, these parameters being used for human consumption. Thus, it was concluded that in cases where the use of water resources for multiple uses water can be used, but with some restrictions. Finally, it is worth noting that the stone tanks are the largest water provider for the families of both communities, for this reason the analysis of water quality was given for this type of reservoir given its importance aquifer and social. Keywords: Water resources; Sustainability; water management; Agreste of Paraíba; Brazilian semiarid.   

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