scholarly journals Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

2021 ◽  
Vol 3 (3) ◽  
pp. 25-34
Author(s):  
N. N. Ayanniyi ◽  
S. A. Adeyemi ◽  
U. A. Gbanguba ◽  
S. B. Akinleye ◽  
M. Alfa ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Leaf Extract ◽  
Waste Product ◽  
Raw Milk ◽  
The Other ◽  
Calotropis Procera ◽  
Percentage Composition ◽  
Milk Whey ◽  
Animal Source ◽  
Soft Cheese

Plant coagulant, animal rennet and microbial coagulant are used as milk coagulating agents resulting in different cheese products. However, emphasis has been on the use of plant coagulant as opposed to that from animal source, rennet. Alternative milk coagulants are therefore investigated instead of animal enzymes. The use of vegetable extracts as milk coagulants has evolved in soft cheese processing. This study explored the potential of plant coagulants as an ideal choice in the production of cheese. Hence, the objective of this study was to evaluate the effects of the coagulants on the yield and proximate composition of cheese. To compare them with cheese coagulated with supernatants from fermented white sorghums (WSS) and wheat (WS) in the laboratory. The results were also compared with cheese coagulated with Calotropis procera leaf extract (CPE) in terms of yield, the percentage composition of total solids (TS), fat, protein, lactose ash and the pH of the cheeses. The same parameters were evaluated in the whey (by-product). The minerals, pH and the proximate components in WS and WSS were also compared. Maximum cheese yield was recorded at equal volumes of milk and coagulants. CPE was superior to these other two considering the constituents in all three cheeses. The chemical composition of CPE coagulant was superior to WS and WSS in terms of TS, fat, protein and ash but lower in moisture content compared with the other two. Protein content was higher in cheese prepared with CPE (22%) about six times the amount in raw milk and the least was WSS (12%). Moreover, the cheese made with CPE had the highest yield (31.76g) and differed significantly (P< 0.05) from WSS (28.87g) and WS (29.70g). Also, cheese made with WS (30.57g/ml) had the highest whey volume compared with WSS (28.11g/ml). However, increasing levels of each supernatant with a constant volume of raw milk (100ml) produced higher cheese yield at 100ml of the supernatant and 100ml of milk. Whey from WSS was the most acidic (5.85) of all the three produced but with increased acidity as the storage days increased. The study revealed that cheese with high nutritional quality can be produced with CPE, WSS and WS. The use of equal volume of coagulant (WSS or WS) to raw milk would give optimal cheese yield. This will promote the utilization of WSS and WS, which is naturally left as the waste product.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

2020 ◽  
Vol 21 (3) ◽  
pp. 99-106
Author(s):  
Mona Yousef ◽  
Hazem Ramadan ◽  
Maha Al-Ashmawy
Keyword(s):  
Plant Extract ◽  
Reduction Rate ◽  
Ice Cream ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Herbal Extract ◽  
Listeria Species ◽  
Soft Cheese ◽  
High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

scholarly journals UDDER INFECTION WITH STREPTOCOCCI OF THE SCARLET FEVER TYPE

1928 ◽  
Vol 47 (6) ◽  
pp. 945-956 ◽  
Author(s):  
F. S. Jones ◽  
Ralph B. Little
Keyword(s):  
Scarlet Fever ◽  
Small Town ◽  
Raw Milk ◽  
The Other ◽  
Natural Conditions ◽  
Severe Attack ◽  
General Reaction ◽  
Original Process ◽  
Secondary Infections ◽  
Short Time

The clinical and bacteriological findings in two cows the udders of which became infected under natural conditions with hemolytic streptococci of the scarlet fever type are discussed. One of the cows was found in a herd supplying raw milk to a small town where a milkborne outbreak of scarlet fever had occurred a short time before. When small numbers of the streptococcus obtained from this case were injected into the udder of a normal cow severe mastitis accompanied by a well marked general reaction resulted. Evidence leads to the conclusion that a severe attack of mastitis due to this organism in one quarter does not sufficiently immunize the other quarters to protect them completely since the streptococcus can be readily implanted in them. The secondary infections were much milder than the original process.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

scholarly journals Effect of Organic and Botanicals Priming on Seed Quality Parameter of Pigeonpea (Cajanuscajan (L.) Millspaugh)

2021 ◽  
pp. 1-5
Author(s):  
A. Divij Reddy ◽  
A. K. Chaurasia ◽  
P. K. Shukla ◽  
Ram Pal Singh
Keyword(s):  
Growth Regulators ◽  
Leaf Extract ◽  
Seed Quality ◽  
Quality Parameters ◽  
Quality Parameter ◽  
The Other ◽  
Hard Seed ◽  
Normal Seedling ◽  
Seed Coats ◽  
Moringa Leaf Extract

Presence of hard seed coats and several seed borne pathogens hinder the normal seedling establishment in legumes. Earlier seed enhancement is mainly achieved though synthetics and growth regulators. To evaluate the effect of organics and botanicals on quality parameters of the seed an experiment was conducted in Sam Higginbottom University of Agriculture, Technology and Sciences. Treatments in the experiment comprised of Panchagavya at 3%, 5% and 7% for 12 hrs., Beejamrutha at 5%, 7% and 9% for 12 hrs., Coconut water at 6% and 8% for 12hrs., Moringa leaf extract at 5% and 7% for 12hrs and Sea weed extract at 3% and 5% for 12hrs.Priming with the selected organics and botanicalsis found to enhance the quality parameters compared to untreated control. The treatment Panchagavya at 7% for duration of 12 hours was found to be superior compared to the other treatments in the study.

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