scholarly journals Comparative Study on the Dahi-prepared from Whole Milk, Skim Milk, Reconstituted Milk and Recombined Milk

2015 ◽  
Vol 6 (1) ◽  
pp. 261-266 ◽  
Author(s):  
MR Uddin ◽  
MA Mazed ◽  
MS Islam ◽  
N Hassan ◽  
MAS Khan
Keyword(s):  
Comparative Study ◽  
Natural Resources ◽  
Starter Culture ◽  
Skim Milk ◽  
Whole Milk ◽  
Significant Difference ◽  
Reconstituted Milk

Dahi was prepared from whole milk, skim milk, reconstituted and combined milk by adding 12% sugar to each type and then these milks were boiled to reduce the volume by 30%. After adding 3% starter culture all these dahi mix were incubat ed at 40°C for 4-5 hours. Then all the dahi samples were kept in the refrigerator at 4°C for at least 2 hours. All these types of dahi were judged by a panel of expert judges to determine the physical qualities. Chemical and microbiological tests were also car ried out to determine the composition and qualities. Whole milk dahi was the best for overall acceptabili ty followed by skim milk dahi but other two types were somewhat less acceptable. There was a significant difference (P<0.01) among the overall scores obtained. There were a significant difference (P<0.01) in percent acidity, for all the samples % DM, % fat, % protein and % ash showed a non significant difference. For all the chemical qualities, dahi from whole milk ranked the highest followed by others types. Among the microbial qualities, total viable counts were higher in all the sample, though there was a significant difference (P<0.05). Yeast and mold counts differed significantly (P<0.01), although the counts were lower. Although, dahi prepared from reconstituted and recombined milk were not as good as that from whole milk, there is a great prospect to improve the qualities.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22076 J. Environ. Sci. & Natural Resources, 6(1): 261-266 2013

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

scholarly journals Effect of different levels of water on qualitative characteristics of Lassi prepared from reconstituted milk

2017 ◽  
Vol 45 (3) ◽  
pp. 46-51 ◽  
Author(s):  
FT Zohra ◽  
MN Islam ◽  
MSR Siddiki ◽  
MR Habib ◽  
S Afrin
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Research Work ◽  
Score Card ◽  
Significant Difference ◽  
Added Water ◽  
Physical Tests ◽  
Reconstituted Milk ◽  
Different Levels

Present research work was designed to develop lassi from reconstituted milk using different levels of water. For this purpose, dahi was prepared from reconstituted milk using traditional starter culture. Four different types of lassi were prepared by mixing dahi with 15, 20, 25 and 30% water and sugar level in all samples were 20%. The quality of lassi from reconstituted milk was evaluated by a panel of expert judges by different physical tests using a score card. There was non-significant difference (p>0.05) among the overall physical score of lassi samples. Result revealed that the highest overall score was recorded in 20% added water lassi sample whereas the lowest score was found in 30% added water lassi sample. In chemical analysis, significant differences (p<0.01) existed among the total solids, carbohydrate, fat, protein, moisture content and pH value but non-significant differences (p>0.05) were seen for ash content and acidity percentage. The total bacteria, coliform, yeast and mold in all samples did not exceed the legal standard. From the findings of this study, it might be concluded that lassi could be prepared successfully from reconstituted and mixing reconstituted milk dahi with 20% water along with 20% sugar will produce better quality lassi.Bang. J. Anim. Sci. 2016. 45 (3): 46-51

Sulphur compounds in relation to Cheddar cheese flavour

1974 ◽  
Vol 41 (1) ◽  
pp. 81-87 ◽  
Author(s):  
D. J. Manning
Keyword(s):  
Starter Culture ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Gas Chromatograph ◽  
Sulphur Compounds ◽  
Flame Photometric Detector ◽  
The Third ◽  
Cheese Flavour ◽  
Photometric Detector ◽  
Whole Milk

SummaryComparisons are made between the sulphur-containing volatiles of 4 Cheddar cheeses, using a gas chromatograph equipped with a flame photometric detector.Two of the cheeses were made aseptically from whole milk, with and without starter, the third was made from whole milk with starter in an open vat, and the fourth was made from skim-milk also in an open vat. Only the cheeses made from whole milk with a starter culture developed normal Cheddar flavour; the cheese made without starter and the skim-milk cheese had little or no flavour.Considerable differences were found in the chromatograms of the 4 distillates and in particular methanethiol was found only in the distillates from the cheeses having Cheddar flavour.

Collection of fore and hind milk from the sow and the changes in milk composition during suckling

1992 ◽  
Vol 59 (3) ◽  
pp. 287-298 ◽  
Author(s):  
Craig S. Atwood ◽  
Peter E. Hartmann
Keyword(s):  
Milk Fat ◽  
Sampling Method ◽  
Post Partum ◽  
Skim Milk ◽  
Milk Composition ◽  
Rapid Analysis ◽  
Total Solids ◽  
Whole Milk ◽  
Significant Difference ◽  
Short Time

SummaryA new sampling method for the collection of fore and hind milk from the sow has been developed which resembles normal milk removal by the piglet, yet overcomes the difficulties of collecting milk that is available for only a short time (10–20 s) at each let-down. Samples of hind milk were collected immediately after the completion of a successful sucking, while the fore milk was collected at the beginning of the next natural let-down. Modification of existing assays for fat, protein and lactose was required to provide rapid analysis of the small volumes (< 0·5 ml) of milk collected using this procedure, and these methods were validated by comparison with reference methods. Total solids and the concentration of fat in whole milk, and protein and lactose in skim milk, were measured in fore and hind milk collected from 4, 20, 12 and 12 sows respectively, 6–11 d post partum. For fore milk, the results (mean ± SD (n)) were: total solids, 199·9±9·9 g/1 (8); fat, 96·7 ± 13·9 g/1 (41), protein, 47·7±4·5 g/1 (27) and lactose, 58·3 + 4±0 g/1 (27). In hind milk, there was a significant increase in the concentration of fat (15·3 g/1, p < 0·001, n = 41) which was reflected by a significant increase in total solids (14·7 g/1, P < 0·001, n = 8) and calculated energy (511 kj/l, P < 0·001, n = 27), but there was no significant difference in the concentration of either protein or lactose. This increase in milk fat during milk letdown is in contrast to the results of most previous studies in the sow and is discussed in terms of the possible mechanisms that may cause the concentration of fat to increase as milk is removed from the mammary gland.

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

scholarly journals Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture

2020 ◽  
Vol 8 (5) ◽  
pp. 733 ◽  
Author(s):  
Gabriela N. Tenea ◽  
Jimena Suárez
Keyword(s):  
Cell Viability ◽  
Lactococcus Lactis ◽  
Starter Culture ◽  
Principal Component ◽  
Titratable Acidity ◽  
Technological Properties ◽  
Positive Direction ◽  
Lactococcus Lactis Subsp ◽  
Whole Milk ◽  
Significant Difference

A native Lactococcus lactis subsp. lactis UTNGt28 (GenBank accession no: MG675576.1) isolated from Amazonian fruit of the tropical Caimitillo (Chrysophyllum oliviforme) tree and the commercial strain Lactococcus lactis subsp lactis ATCC11454 (LacAT) were targeted ex vitro in whole milk in combination with Streptococcus thermophilus ATCC19258 to obtain a fermented probiotic beverage. Concomitant with cell viability determination during storage (28 days), the pH, titratable acidity, syneresis, protein and fat were evaluated. The results indicated that neither UTNGt28 nor LacAT displayed a high capacity to ferment whole milk and survive during storage; a statistically significant difference (p < 0.05) in cell viability was registered for UTNGt28 compared with LacAT when inoculated alone or in combination with S. thermophilus. A principal component analysis showed a clear difference between the yogurt formulations at day 1 and 28 of storage. The PC 1 explained 46.8% of the total variance (day 28), was loaded in the negative (−) direction with titratable acidity (% lactic acid), while the PC 2 explained 22.5% (day 1) with pH. PC 1 was loaded in the positive (+) direction with pH, cell viability, syneresis, fat and protein. Overall results indicated that UTNGt28 has the technological properties for further development of a new probiotic product.

scholarly journals Evaluation of borhani prepared from whole milk, skim milk and full cream powdered milk curd

2020 ◽  
Vol 4 (2) ◽  
pp. 58-65
Author(s):  
Azharul Bari ◽  
Md Anwar Hossain ◽  
Mst Latifa Yesmin Camy ◽  
Maksudul Islam Nahid ◽  
Md Ashraful Alam ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Research Work ◽  
Skim Milk ◽  
Consumer Preference ◽  
Viable Count ◽  
Powdered Milk ◽  
Whole Milk ◽  
Significant Difference ◽  
Powder Milk ◽  
Group A

The present research work was carried out to evaluate the qualities of borhani prepared by curd using whole milk, skim milk and full cream powder milk. In this purposes, three types of borhani were prepared, these were grouped as; A: Borhani prepared from whole milk curd, B: Borhani prepared from skim milk curd and C: Borhani prepared from full cream powder milk curd. The prepared borhani samples were subjected to organoleptic, chemical and microbiological qualities. After performed physical examination, for sample A it was found that there was no significant difference in color and appearance (17.67±0.33) but there was significant difference (p<0.05) in smell and taste (47.33±0.33), body and consistency (26.33±0.33) and total physical scores (91.33±0.88) of the three borhani samples. Chemical analysis showed that for group A; there were significant differences with others (p<0.01) in contents (%) of fat (2.95±0.33), total solids (TS) (18.15±0.16), acidity (0.80±0.01), pH (4.25±0.02), moisture (81.85±0.16), CHO (10.50±0.93) and (p<0.05) in contents (%) of ash (1.82±0.02), protein (2.88±0.02). The result of chemical parameter showed that borhani prepared from whole milk (sample A) was best among the samples. However, there were no significant differences in coliform count and yeast and mold count but there were significant differences (p<0.01) in total viable count (60.67±2.33). Cost analysis showed that samples B and C was cheap than sample A. It can be concluded that even costly; the nutritive value and the consumer preference of borhani from whole milk was better than the others. Asian Australas. J. Food Saf. Secur. 2020, 4 (2), 58-65

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

Comparative Study between Endoscopic Aided Septoplasty with Two Handed Technique using Endoholder and Conventional Septoplasty

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Apar Pokharel ◽  
Naganawalachullu Jaya Prakash Mayya ◽  
Nabin Gautam
Keyword(s):  
Comparative Study ◽  
Nasal Septum ◽  
Deviated Nasal Septum ◽  
Endoscopic Septoplasty ◽  
Septal Surgery ◽  
Significant Difference ◽  
Common Causes ◽  
Prospective Comparative Study ◽  
Evolutionary Step ◽  
One Year

Introduction: Deviated nasal septum is one of the most common causes for the nasal obstruction. The objective of this study is to compare the surgical outcomes in patients undergoing conventional septoplasty and endoscopic septoplasty in the management of deviated nasal septum. Methods:  Prospective comparative study was conducted on 60 patients who presented to the Department of ENT, College of Medical sciences, during a period of one year. The severity of the symptoms was subjectively assessed using NOSE score and objectively assessed using modified Gertner plate. Results: There was significant improvement in functional outcome like NOSE Score and area over the Gertner plate among patients who underwent endoscopic septoplasty. Significant difference in incidence of post-operative nasal synechae and haemorrhage was seen in conventional group compared to endoscopic group. Conclusions: Endoscopic surgery is an evolutionary step towards solving the problems related to deviated nasal septum. It is safe, effective and conservative, alternative to conventional septal surgery.

scholarly journals Scanning Electron Microscopy Analysis of the Anterior Capsulotomy Edge: A Comparative Study between Femtosecond Laser-Assisted Capsulotomy and Manual Capsulorhexis

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Daniele Tognetto ◽  
Chiara De Giacinto ◽  
Alberto Armando Perrotta ◽  
Tommaso Candian ◽  
Alessandro Bova ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Femtosecond Laser ◽  
Comparative Study ◽  
Surface Irregularity ◽  
Significant Difference ◽  
Group 2 ◽  
Cut Surface ◽  
Scanning Electron ◽  
Group 1

Purpose. To compare the capsule edges ultrastructure obtained by two femtosecond laser-assisted cataract surgery (FLACS) platforms and manual continuous curvilinear capsulorhexis (CCC) using scanning electron microscopy (SEM). Setting. Eye Clinic, University of Trieste, Italy. Design. Experimental comparative study. Methods. 150 anterior capsules were collected and divided into three groups as follows: Group 1 (50 capsules) obtained with manual CCC, Groups 2 and 3 (each with 50 capsules) obtained with the Catalys Laser and the LenSx Laser, respectively. All samples were imaged by means of SEM and regularity of the cut surface, and thickness of the capsule edge were evaluated and compared. Results. All femtosecond laser (FSL) capsules were perfectly circular, whereas some alteration of the circular shape was observed in the manual ones. Group 1 showed a smooth and regular capsule edge without any surface irregularity, conversely Groups 2 and 3 showed postage-stamp perforations on the capsule edge. The cut surface irregularity value in Group 2 was 1.4 ± 0.63, while it was 0.7 ± 0.49 in Group 3 (p<0.05). Group 1 had a significantly lower thickness of the capsule edge than the FSL groups (p<0.05). No statistically significant difference in the capsule edge thickness between the FSL groups was found (p=0.244). Conclusions. Despite the presence of slight cut surface irregularities, both FSL capsulotomies showed a better geometry and circularity than the manual ones. Capsulotomy specimens obtained using both FSL capsulotomies showed laser-induced alterations of the capsule edge when compared with smooth and regular edges obtained using manual CCC.

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