scholarly journals Quality of milk available at local markets of Muktagacha upazila in Mymensingh district

2014 ◽  
Vol 11 (1) ◽  
pp. 119-124 ◽  
Author(s):  
MA Islam ◽  
MH Rashid ◽  
MFI Kajal ◽  
MS Alam
Keyword(s):  
Specific Gravity ◽  
Formalin Test ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Significant Difference ◽  
The Status ◽  
Standard Values ◽  
Quality Of Milk ◽  
Organoleptic Parameters

The present experiment was conducted to detect quality and level of the adulteration in milk collected from Dharchuni, Atani and Khamar bazar of Muktagacha Upazilla. Organoleptic parameters used to monitor the status of milk samples were color, flavor, taste, texture; physical parameter used was specific gravity; chemical parameters used were acidity, fat content, protein content, lactose content, ash, total solids, solids-not-fat; and the adulteration test used were starch test and formalin test. The tested milk samples showed significantly differences (p<0.05) for specific gravity, protein, fat, lactose and TS contents. No significant difference (p>0.05) were found for %acidity, ash content, and SNF content of milk samples. Milk collected from Khamar Bazar was higher for protein and fat contents than other markets. Adulteration tests, for all the samples were found negative. Although, there were some fluctuations among the parameters of milk samples regarding standard values; all of the milk samples were found to be acceptable. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18222 J. Bangladesh Agril. Univ. 11(1): 119-124, 2013

scholarly journals Quality of raw milk collected from Mymensingh town in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 73-78 ◽  
Author(s):  
MS Uddin ◽  
MR Habib ◽  
MA Islam ◽  
S Afrin ◽  
MH Rashid
Keyword(s):  
Specific Gravity ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Negative Results ◽  
Different Sources

The present study was conducted to know the chemical qualities and adulteration of fresh raw milk collected from local markets (Bhangnamari bazaar, Sutiakhali bazaar, Vabokhali bazaar, Shombhuganj bazaar and Mymensingh sadar bazaar) of Mymensingh sadar, Bangladesh. Milk samples were analyzed for chemical parameters (contents of acidity, total solids, solids-not-fat, fat, protein and ash) and adulteration (presence of formalin, sugar or starch). Also, lactometer reading was recorded to monitor the specific gravity of the collected milk samples. Result showed that the specific gravity of milk from different sources differed non-significantly. The total solids, fat and protein contents of all the samples were in normal range except the milk fat content collected from Shombhuganj bazaar (32.66±4.04 g/Kg) and Mymensingh sadar bazaar (30.66±4.51 g/Kg) which had less (p<0.01) than the minimum legal standard of milk fat (35.00 g/Kg). The solids-not-fat content of the milk samples collected from Bhangnamari bazaar (72.93±8.78 g/Kg) and Vabokhali bazaar (79.33±6.81 g/Kg) were less than that from Mymensingh sadar bazaar (95.67±11.72 g/Kg). Developed acidity was detected in the samples from Bhangnamari bazaar (0.180±0.03), Sutiakhali bazaar (0.187±0.04%) and Mymensingh sadar bazaar (0.180±0.02%), while other samples were found to the fresh (0.150-0.157%). All of the adulteration tests showed negative results. The results suggested that though there were some fluctuations in quality among the bazaars regarding the standard of parameters, the raw milk samples were of acceptable quality.Bang. J. Anim. Sci. 2016. 45 (2): 73-78

scholarly journals PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)

2018 ◽  
Vol 6 (1) ◽  
pp. 60-68
Author(s):  
Rokilah Rokilah ◽  
Wiharyani Werdiningsih ◽  
Agustono Prarudiyanto
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Block Design ◽  
Chemical Parameters ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Organoleptic Parameters ◽  
Fungus Growth

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda  Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan

scholarly journals Evaluation of Physico-Chemical Parameters of Pouch Milk Samples Available In Butwal

2020 ◽  
Vol 3 (1) ◽  
pp. 113-124
Author(s):  
Deepak Kumar Shrestha
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Industrial Area ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Physico Chemical ◽  
Quality Of Milk ◽  
Nutritional Benefits

In the present study four different brands of pouch milk samples viz, DDC, Lumbini, Godhuli and Panchamrit commercially available in Butwal city were collected and the physicochemical characteristics including- moisture, pH, casein and fat were analyzed. It was found that all measured parameters were found as per recommended standard as compared with reported nutritional quality of milk from various countries. The main objective of the study is to determine some of the physico-chemical properties of milk sample and to provide nutritional benefits for health. All these tests were carried out in Chemistry laboratories of BMC and  DDC in ButwaI industrial Area. The value of pH ranged from 6.69 to 6.72, moisture ranged from 90.5% to 91.45%,the casein ranged from 3.12 to 3.4 and fat ranged from 2.87% to 3.06%, where Lumbini pouch milk had highest pH while Godhuli had highest moisture content and casein also while Lumbini had highest fat content. These parameters were determined and data were analyzed from period of15 March 2019 to 30 May 2019. 

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals Evaluating the Quality of Health-Related WeChat Public Accounts: Cross-Sectional Study

10.2196/14826 ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. e14826 ◽  
Author(s):  
Fuzhi Wang ◽  
Zhuoxin Wang ◽  
Weiwei Sun ◽  
Xiumu Yang ◽  
Zhiwei Bian ◽  
...  
Keyword(s):  
Health Information ◽  
Code Of Conduct ◽  
Cross Sectional Study ◽  
Washington Dc ◽  
Cross Sectional ◽  
Suitability Assessment ◽  
Significant Difference ◽  
The Status ◽  
Health Related

Background As representatives of health information communication platforms accessed through mobile phones and mobile terminals, health-related WeChat public accounts (HWPAs) have a large consumer base in the Chinese-speaking world. However, there is still a lack of general understanding of the status quo of HWPAs and the quality of the articles they release. Objective The aims of this study were to assess the conformity of HWPAs to the Health on the Net Foundation Code of Conduct (HONcode) and to evaluate the suitability of articles disseminated by HWPAs. Methods The survey was conducted from April 23 to May 5, 2019. Based on the monthly (March 1-31, 2019) WeChat Index provided by Qingbo Big Data, the top 100 HWPAs were examined to evaluate their HONcode compliance. The first four articles published by each HWPA on the survey dates were selected as samples to evaluate their suitability. All materials were assessed by three raters. The materials were assessed using the HONcode checklist and the Suitability Assessment of Materials (SAM) score sheet. Data analysis was performed with SPSS version 17.0 (SPSS Inc, Chicago, IL, USA) and Excel version 2013 (Microsoft Inc, Washington DC, USA). Results A total of 93 HWPAs and 210 of their released articles were included in this study. For six of the eight principles, the 93 HWPAs nearly consistently did not meet the requirements of the HONcode. The HWPAs certified by Tencent Corporation (66/93, 71%) were generally slightly superior to those without such certification (27/93, 29%) in terms of compliance with HONcode principles. The mean SAM score for the 210 articles was 67.72 (SD 10.930), which indicated “adequate” suitability. There was no significant difference between the SAM scores of the articles published by certified and uncertified HWPAs (P=.07), except in the literacy requirements dimension (tdf=97=–2.418, P=.02). Conclusions The HWPAs had low HONcode conformity. Although the suitability of health information released by HWPAs was at a moderate level, there were still problems identified, such as difficulty in tracing information sources, excessive implicit advertisements, and irregular usage of charts. In addition, the low approval requirements of HWPAs were not conducive to improvement of their service quality.

scholarly journals PENGARUH PERUBAHAN STATUS, EMPLOYEE ENGAGEMENT, DAN PEMANFAATAN TEKNOLOGI INFORMASI TERHADAP KUALITAS PELAPORAN KEUANGAN

2017 ◽  
Vol 19 (4) ◽  
pp. 495
Author(s):  
Nani Yuheti Yuniatin ◽  
Noer Azam Achsani ◽  
Hendro Sasongko
Keyword(s):  
Information Technology ◽  
Employee Engagement ◽  
Financial Reporting ◽  
Financial Management ◽  
Test Results ◽  
Financial Reports ◽  
Significant Difference ◽  
Before And After ◽  
The Status

This study aimed to examine the effect of changes in status, employee engagement, and the utilization of information technology on the quality of financial reporting. Analysis of variance (ANOVA) was used to examine changes in the status of Bogor Agricultural University. Moreover we employ a multiple regression analysis to examine the effect of employee engagement and information technology in performance financial of report.  In addition, Ultrecht Work Engagement Scale (UWES) was used to examine the financial human resource mapping. The results of ANOVA test showed that there was no significant difference of the financial management of Bogor Agricultural University before and after the implementation of Public Service Board (BLU). Furthermore, multiple linear regression test results showed that the factors that affect the performance of financial reports are employee engagement and use of information technology. However, it is found that the factor that really affects the performace of financial reports is the use of information technology. Finally, the test results of the mapping showed that employee engagement of human resources staff of Bogor Agricultural University are in medium position indicating that it needs to be maintained and improved.

THE QUALITY OF MILK AND CHEESE OF SHEEP OF EAST FRISIAN AND ROMANOV BREEDS AND THEIR CROSSBREEDS

2021 ◽  
pp. 26-30
Author(s):  
A.S. SHUVARIKOV ◽  
Keyword(s):  
Thermal Stability ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Quality Of Milk

The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented

scholarly journals Determination Of Quality Of Milk From Different Genotype Of Dairy Cows

1970 ◽  
Vol 37 (1) ◽  
pp. 52-56 ◽  
Author(s):  
MR Islam ◽  
MN Hassan ◽  
MSR Siddiki ◽  
MAS Khan ◽  
MA Islam
Keyword(s):  
Specific Gravity ◽  
Dairy Cows ◽  
Protein Content ◽  
Milk Sample ◽  
The Other ◽  
Test Protein ◽  
Quality Of Milk ◽  
Genotype A

The present study was conducted to investigate the milk quality from different genotype. A total 48 dairy cows belong to different genotypes such as Holstein cross, Jersey cross, Sahiwal cross and Red Chittagong were selected. Milk compositional viz. specific gravity, Acidity test, Fat test, Protein test, Solids-not-fat (SNF) test and total solids (TS) test were carried out. It was observed that the higher specific gravity of milk was obtained from Jersey cross and Red Chittagong genotype, which was significantly higher (P<0.01) than the other genotype of dairy cows. The highest acidity (%) was observed (0.165±0.014) in Red Chittagong and the lowest acidity (0.118±0.025) in Sahiwal cross. The highest fat (%) was observed from Red Chittagong cows milk which was statistically higher from Jersey cross and Sahiwal cross and the lowest fat (%) was found in the milk of Holstein cross cows. The highest SNF value was obtained from Jersey cross and the lowest from Sahiwal cross. On the other hand, Holstein cross and Red Chittagong was nearly similar. Red Chittagong milk sample showed the highest TS value and the lowest value was observed from Holstein cross. The highest protein value was found from Red Chittagong and the lowest from Holstein cross but the protein content of other two genotypes were nearly similar. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9868 BJAS 2008; 37(1): 53-56

scholarly journals Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Alekhya Sabbithi ◽  
R. Naveen Kumar ◽  
L. Kashinath ◽  
V. Bhaskar ◽  
V. Sudershan Rao
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Food Handlers ◽  
Street Vendors ◽  
Street Food ◽  
Significant Difference ◽  
The Status ◽  
Salad Vegetables

A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% hadStaphylococcus aureusin carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples containedSalmonella, 68% of carrots and 24% of onions hadYersinia. HACCP study was carried out with 6 street food vendors to identify the source ofSalmonellacontamination in salads. Food handlers were found to be responsible forSalmonellacontamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01) was observed inYersiniaspp. andSalmonellaspp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05) ofStaphylococcusspp. was observed when the status of cleaning cloth was neat/untidy.

THE NATIONAL RESEARCH COUNCIL'S REPORT ON A STUDY OF MILK REGULATIONS AND SANITARY MILK CONTROL*

1954 ◽  
Vol 17 (5) ◽  
pp. 139-143
Author(s):  
Harold S. Adams
Keyword(s):  
Milk Production ◽  
Research Council ◽  
National Research Council ◽  
Field Work ◽  
American City ◽  
Milk Samples ◽  
Production Distribution ◽  
Quality Of Milk ◽  
Control Work

This article reports upon research performed under the direction of the Committee on Milk Production Distribution and Quality of the National Research Council. The purpose of this research was to study the effect of milk regulations and their enforcement on the sanitary quality of milk. Eight large American city milk supplies were studied in detail. The field work included an inspection of a representative group of farms and milk plants and the examination of milk samples representative of each supply. Certain regulations governing the production and handling of milk were found to be definitely reflected in the bacteriological quality of both the raw and finished product. Several significant conclusions are drawn which should be of particular value to those engaged in milk control work.

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