scholarly journals Results of detection of yield, physical and chemical characteristics and freshness of the Mongolian mare milk

2019 ◽  
Vol 26 (01) ◽  
pp. 65-73
Author(s):  
Sandagdorj B ◽  
Baigalmaa Ts ◽  
Purevsuren D ◽  
Burenjargal S ◽  
Gombojav A ◽  
...  
Keyword(s):  
Milk Yield ◽  
Quality Evaluation ◽  
Ph Value ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Lactation Period ◽  
Milk Ejection ◽  
Milk Samples ◽  
Physico Chemical ◽  
Physical And Chemical

To deepen understandings on changes in mare milk yield and composition along with lactation,  physico-chemical characteristics and freshness of raw mare milk this study was conducted. The first  trial on the change in mare milk yield and composition was conducted along with different lactation  period using 7 adult mares. Milk yield was determined volumetrically after 2 hour foal separation.  Hand milking with milk ejection by foal was applied. Milk yield reached at peak in August which  corresponds to around 90th days of lactation. Lactose content reaches its max value at 90th day of  lactation also and it remains as high as its peak until the milking season ends while the yield was  decreased significantly (p≤0.05). Fat and protein contents were gradually decreased to the end of  milking season. To conduct quality evaluation of raw mare milk it is vitally important to know  physico-chemical characteristics. To clarify did this second trial in comparison with cow milk.  Results were indicated that pH value is higher in mare milk and acidity and viscosity is lower in mare  milk than those in cow milk. A hygienically obtained mare milk samples were used in this experiment.  Acidity, pH and Total Bacterial Counts were monitored with the reference to raw horse milk standard  of Mongolia. The results were indicated that hygienically obtained mare milk can be kept for 12 hours  at room temp. In case of refrigerated condition it kept its acceptable freshness up 10 days of storage.  Монгол гүүний саамны гарц, найрлага, физик-химийн шинж чанар, шинэлэг байдлыг тодорхойлсон дүн Хураангуй: Монгол гүүний саалийн хугацаанд (6-10-р саруудад) саамны гарц, найрлага түүний физик-химийн үзүүлэлт, хадгалалтын нөхцөл саамны шинэлэг байдалд хэрхэн нөлөөлөхийгтодорхойлох зорилгоор энэхүү судалгааны ажлыг хийж гүйцэтгэлээ. Судалгаанд 7-12 насны 7 гүүг ашиглав. Саамны гарц лактацийн 90 дэх хоногт хамгийн өндөр,120 болон 150 дах хоногуудад гарцын хэмжээ буурсан хэдий ч лактозын агууламж тогтворжиж байв. Физик-химийн зарим үзүүлэлтийг тодруулахын тулд үнээний сүүтэй харьцуулахад гүүний саам нь исгэлэн, рН, өнгө, урсанги чанар зэрэг үзүүлэлтүүдээр ялгаатай байв. Саамыг хадгалалтын хоёр өөр нөхцөл, хэмд хадгалж туршихад тасалгааны нөхцөлд 12 цаг хүртэл, хөргүүрийн нөхцөлд 10 хоног хүртэл шинэлэг байдал нь хадгалагдаж чадаж байлаа. Түлхүүр үг: Хадгалалт, саамны өнгө, саамны уураг, саамны лактоз

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Influence of enzymes and extraction conditions on high yield of cottonseed milk

2021 ◽  
Vol 42 (4(SI)) ◽  
pp. 1195-1200
Author(s):  
S. Thirukkumar ◽  
◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
M. Murugan ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Protein Content ◽  
Milk Yield ◽  
Hydrolytic Enzymes ◽  
Control Sample ◽  
High Yield ◽  
Chemical Characteristics ◽  
Protease Enzyme ◽  
Physico Chemical ◽  
Incubation Temperatures

Aim: This research aimed to optimize suitable hydrolytic enzymes for maximizing cottonseed milk extracts for high cottonseed milk yield, protein content and low gossypol level. Methodology: Known amount of cottonseed was soaked for 90 min at 32°C and blended (cottonseed:water@1:6). Different aliquots of the blended cottonseed slurry were treated with 1% of enzymes viz., protease, cellulase and α-amylase enzyme at pH 7.0 followed by incubation at 40 and 52°C for 2.30 hr for the extraction of cottonseed milk. The enzyme activity of extracted milk was subsequently inactivated by pasteurization (90°C, 5 min). Further analysis of physico-chemical characteristics was also carried. The control sample included milk extraction from non-enzyme treated cottonseed milk extract (30±2°C). Results: Among different treatments, cottonseed milk extraction using protease enzyme at 40°C incubation showed the highest milk yield (86.71%) with the lowest sedimentation (3.72%). Further incubation 40°C and 52°C showed the highest protein content of 2.10 and 2.27 g 100 ml-1 and gossypol reduction of 40.36 and 35.22%, respectively, in the cottonseed milk extract. Meanwhile, cellulase and α-amylase enzymes treated samples at both incubation temperatures showed poor physico-chemical characteristics as compared to control. Interpretation: Protease enzyme seems to be the most suitable for optimum or higher extraction of cottonseed milk.

scholarly journals Diagnóstico da Qualidade do Leite Pasteurizado Distribuído pelo Programa do Leite na Microrregião do Seridó Oriental - RN

2015 ◽  
Vol 10 (2) ◽  
pp. 218-223
Author(s):  
J. K. B. Silva ◽  
R. A. Andrade ◽  
R. S. Falcão ◽  
R. P. Gusmão
Keyword(s):  
Chemical Analysis ◽  
Garbage Collection ◽  
Physical Space ◽  
Rio Grande ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Physico Chemical ◽  
Physical And Chemical

Neste trabalho foi avaliada a qualidade do leite pasteurizado distribuído pelo Programa do Leite na microrregião do Seridó Oriental do Rio Grande do Norte. Para a avaliação do leite, foram aplicadas listas de verificação nos pontos de coleta do município de Currais Novos em que foi observada insuficiência do espaço físico e da infraestrutura, ausência de espaço coberto para abrigar filas, ventilação, iluminação, sanitários, freezers, computador e telefone. Ainda, foi observado que não há dedetização e desratização periódicas do ambiente, higienização correta, acondicionamento adequado e coleta diária de lixo. Além disso, foram realizadas análises físico-químicas, que compreenderam a determinação de gordura, teste de alizarol, sólidos não gordurosos, acidez e índice crioscópico, de amostras do leite fornecido por 3 usinas de beneficiamento que fazem parte do programa. As listas de verificação apontaram resultados insatisfatórios quanto à dimensão e infraestrutura dos pontos de entrega. O percentual de amostras que se apresentaram fora dos padrões estabelecidos pela legislação para as análises físico-químicas de gordura, acidez e índice crioscópico foi, respectivamente, 87,5, 62,5 e 100%. Diagnostic of Quality of Pasteurized Milk Distributed by the Milk Program in the Micro Eastern Seridó – RN ABSTRACT - This work evaluated the quality of pasteurized milk delivered by the milk program in the micro eastern Served Rio Grande do Norte. For the evaluation of milk, checklists were applied at collection points in the municipality of New corrals where insufficient physical space and infrastructure, absence of covered rows to house, ventilation, lighting, plumbing, freezers, computer space was observed and phone. Still, it was observed that there is no periodic fumigation and pest control of the environment, proper sanitation, adequate storage and daily garbage collection. In addition, physical and chemical analyzes, which comprised the determination of fat, alizarol test, not fat solids, acidity and cryoscopic index of the milk samples provided by three beneficiation plants that are part of the program were conducted. The checklists showed unsatisfactory results regarding the size and infrastructure of delivery points. The percentage of samples that were outside of the standards established by law for the physico-chemical analysis of fat, acidity and cryoscopic index was, respectively, 87.5, 62.5 and 100%.

scholarly journals Milk protein polymorphism in Swiss dairy cattle

1993 ◽  
Vol 2 (5) ◽  
pp. 423-429
Author(s):  
Fawzy Taha ◽  
Zdenko Puhan
Keyword(s):  
Dairy Cattle ◽  
Milk Yield ◽  
Milk Protein ◽  
Allele Frequencies ◽  
Cow Milk ◽  
Brown Swiss ◽  
Milk Samples ◽  
Brown Cattle ◽  
Simmental Cattle ◽  
Β Lactoglobulin

Individual cow milk samples from (a) 208 original Swiss Simmental (OSS), (b) 220 of their crosses (Simmental cattle = FV) with American Red Holstein (RH), (c) 215 original Swiss Brown (OSB) and (d) 390 of their crosses (Brown cattle = BV) with American Brown Swiss (BS) were genotyped for the variants of milk caseins (Cn) and β-Lactoglobulin (β-Lg). In addition, the association between κ-Cn genotypes and milk yield was studied. Reasonable differences in the allele frequencies were found between the breeds. Compared to pure-bred OSS, crossing with RH resulted in a decrease in the frequencies of αs1-Cn C, β-Cn B and κ-Cn B and in an increased frequency of β-Lg B. Within OSB, increased crossing with BS resulted in a decrease in the frequencies of αs1-Cn C and β-Cn B and in increased frequencies of κ-Cn B and β-Lg B. A significant association between the κ-Cn locus and milk yield could only be shown for the OSS breed.

scholarly journals Development of mango flavored Soy Dahi

2013 ◽  
Vol 42 (1) ◽  
pp. 44-48 ◽  
Author(s):  
TA Rakhi ◽  
MN Islam ◽  
SAM Hoque ◽  
MM Rahman
Keyword(s):  
Low Cost ◽  
Chemical Properties ◽  
Cow Milk ◽  
High Price ◽  
Soy Milk ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Mango Juice ◽  
Beany Flavour ◽  
Physical And Chemical

The experiment was aimed to prepare mango flavored soy milk based dahi (whole cow milk : soy milk=1:1). To remove the beany flavour of soybean as well as to add the mango flavour, mango juice were added at the rate of 0, 5, 10 and 15%. Data on physical and chemical parameters were recorded and analyzed. It was observed that smell and taste, body and consistency, color and appearance as well as total score were significantly increased (p<0.01) when 5% mango juice added to soy milk based dahi. These properties could further be increased significantly (p<0.01) by increasing the level up to 10% but increasing the level of mango juice up to 15% were significantly decreased (p<0.01) the physical properties. After chemical analysis, a significant increasing (p<0.05) in acidity, total solids and carbohydrate content but a significantly decresing (p<0.05) in fat and ash content of dahi were observed due to the addition of mango juice. Compilation of physico-chemical properties it was observed that addition of 10% mango juice prepared a high quality low cost mango flavored soy milk based dahi. Considering the shortage along with high price of milk we could transfer the techniques to the manufacturer to produce and market the mango flavored soy milk based dahi. DOI: http://dx.doi.org/10.3329/bjas.v42i1.15779 Bang. J. Anim. Sci. 2013. 42 (1): 44-48

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

Changes in the biochemical composition and the numbers of somatic cells in cow milk during the summer period of animal keeping

2021 ◽  
Vol 1 (7) ◽  
pp. 72-79
Author(s):  
A. A. Savina ◽  
◽  
O. A. Voronina ◽  
S. Yu. Zaytsev ◽  
◽  
...  
Keyword(s):  
Milk Yield ◽  
Mass Fraction ◽  
Somatic Cells ◽  
Water Soluble ◽  
Cow Milk ◽  
Summer Period ◽  
Black And White ◽  
Average Value ◽  
Milk Samples ◽  
Amperometric Method

The aim of the work was to study the main biochemical parameters, including the measurements of the total amount of water-soluble antioxidants by the amperometric method, milk samples and the number of somatic cells in the milk of black-and-white cows in the summer period of animal keeping. In the work, the total amount of water-soluble antioxidants (TAWSA) was assessed by the amperometric method (on the TsvetYauza 01-AA device) and the average values of the component composition of milk for two groups of cows, which were formed by the number of somatic cells (NSC). Milk of mastitis cows causes food poisoning, that is why two groups were formed according to the NSC values: 1) less than 100 thousand units/ml; 2) from 100 to 700 thousand units/ml, in milk samples of black-and-white cows of the Moscow region that was used as raw material. The TAWSA values for 11 samples of milk from cows in group 1 ranged from 20,9 mg/g to 41,4 mg/g (average value 27,8±5,1 mg/g); mass fraction of fat (MFF) – 4,95±0,80%; protein mass fraction (PMF) – 3,13±0,27%; milk yield is about 20,5±4,1 L/day. Found correlations between TAWSA and the following parameters of milk: MFF – –0,25; PMF – +0,30; SOMO – –0,39; milk yield – +0,146. The TAWSA values for 16 milk samples of cows in group 2 ranged from 18,8 mg/g to 29,5 mg/g (average value 23,6±2,1 mg/g); MFF – 4.77±0.39%; PMF – 3,36±0,22%; milk yield about 20,0±3,1 L/ day. Found correlations between TAWSA and the following parameters of milk: MFF – –0,37; PMF – +0,11; SOMO – –0,32; milk yield – –0,12. The data obtained are of great importance both in assessing the physiological and biochemical status and the state of the antioxidant defense system of the cow’s organism.

Physico-chemical characteristics of pasteurized milk samples evaluated at the Laboratory of Food Microbiology of FCAV/UNESP among the years 2012 and 2014

2014 ◽  
Vol 8 (5) ◽  
Author(s):  
Gabriel Augusto Marques Rossi ◽  
Carlos Eduardo Gamero Aguilar ◽  
Ana Carolina Siqueira Gonçalves ◽  
Laryssa Freitas Ribeiro ◽  
Ana Maria Centola Vidal Martins ◽  
...  
Keyword(s):  
Food Microbiology ◽  
Chemical Characteristics ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Physico Chemical

Research Nanostructurized Carbon-Containing Catalysts on the тonkeris Clay Base by Physico-Chemical Methods

2012 ◽  
Vol 535-537 ◽  
pp. 2186-2190
Author(s):  
Balaussa K. Dinistanova ◽  
Sandugash K. Tanirbergenova ◽  
R.M. Мansurova ◽  
Zulkhair A. Mansurov
Keyword(s):  
Magnetic Property ◽  
Chemical Characteristics ◽  
Chemical Methods ◽  
Research Results ◽  
Carbon Particles ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical

In this work are presented research results of physical and chemical characteristics of carbon-containing catalysts on Tonkeris clay base. A magnetic property of these catalysts was studied. It was established that the structure of the catalysts are contains а nano-sized carbon particles in a different morphology. Gydrocracking processes were investigated on the bases synthesized catalysts.

scholarly journals Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

2015 ◽  
Vol 10 (3) ◽  
pp. 18 ◽  
Author(s):  
C. A. Paiva ◽  
E. M. M. Aroucha ◽  
R. M. A. Ferreira ◽  
N. O. Araújo ◽  
P. S. L. Silva
Keyword(s):  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Randomized Design ◽  
Physico Chemical ◽  
Completely Randomized Design ◽  
Pulp Processing ◽  
Physical And Chemical

<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

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