IbM Pelatihan Formulasi Sabun Padat Susu Kambing

Training has been held on the formulation of goat milk solid soap to the community. The partners of this activity are a group of fresh Ettawa goat milk producing communities who live in the village of Torongrejo, Klerek, Batu city. The training process for goat milk solid soap formulation begins with a lecture on solid soap formulation, then proceed with a workshop on making goat milk solid soap. The achievement of this activity is an increase in knowledge as well as the skills of the Partners regarding the formulation and manufacture of goat milk solid soap.

Investigation of myostatin and calpain 3 gene polymorphisms and their association with milk-production traits in Sfakia sheep

Context Genetic selection based on genetic markers for economically important traits in Sfakia sheep. Aims The aim of the present study was to investigate variation in the ovine myostatin gene (MSTN) and calpain 3 gene (CAPN3), and their association with milk-production traits. Methods Records for milk yield, milk fat content, protein content, lactose content, and non-fat solid content, pH and somatic-cell score (log), were obtained from 376 Sfakia ewes. Polymerase chain reaction–single-strand conformational polymorphism (PCR–SSCP) analyses were used to detect variation in intron 1 of MSTN and exon 10 of CAPN3. General linear models were then used to test for associations between the variation in MSTN and CAPN3, and milk-production traits. Key results The SSCP banding patterns for MSTN showed four variants (A1, A2, A3 and A4), which contained nine nucleotide sequence differences. Four SSCP banding patterns (C1, C2, C3 and C4) were observed for CAPN3 and these contained eight nucleotide-sequence differences. The MSTN variation was associated (P < 0.05) with variation in milk yield and non-fat milk solid content. Variation in CAPN3 was associated with milk yield (P < 0.001), fat content (P < 0.05) and lactose content (P < 0.05). Association analyses between the presence/absence of MSTN and CAPN3 variants and milk-production traits showed that a variant of MSTN that had previously between associated with muscle hypertrophy was associated with decreased milk yield (P < 0.05) and a lower non-fat milk solid content (P < 0.01). A CAPN3 variant that had previously been associated with increased sheep-carcass loin lean-meat yield was associated with a decreased milk yield (P < 0.01) and a decreased milk fat content (P < 0.05). Conclusions Our results have provided an insight into the effects of variation in ovine MSTN and CAPN3 on milk-production traits in sheep. Implications To preserve the dual-purpose characteristics of Sfakia sheep, breeding goals should take into account the possible antagonism between meat and milk traits.

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.

Milk Without Growth

Increasingly suspicious about the efficacy of human wisdom and authority, Augustine of Hippo came to view the possibility of graduating through traditional stages of education as inconsistent with the character of the Christian life he found described in scripture. In this way, he largely abandons the original function of milk, solid food, and the Roman Family as symbols aimed at the transformation of children into their perfect form. The symbolic power of milk for Augustine, like those who came before him, was found within its capacity to transfer familial belonging and a properly formed character. But by the end of his career, the bishop of Hippo had largely emptied milk of its forming power. That is, for Augustine, the nourishment offered within the household of God was milk without growth. This chapter explores the marked process of disillusionment that Augustine’s thinking undergoes and the ways in which this process impacts his understanding of milk, solid food, and the symbolic power of nourishment in the transformation of Christian souls. It concludes by arguing that Augustine came to view milk as, first and foremost, a sign of one’s humility before God and a strategic refusal of the arrogances of intellectual development.