From Milk to Cheese: General Features of Four Typical Dairy Products from the Mediterranean Area

The stability and maintenance of food plays a fundamental role in the preservation of its nutritional and organoleptic properties: therefore, since the dawn of civilization, mankind developed different forms of food conservation. The simplest one was possibly represented by simple cooking/roasting on different heat sources, but later relatively more sophisticated forms were developed: so drying, salting, and freezing have become part of the daily food preservation although this latter is nowadays practiced mainly on an industrial scale. Cheese possibly represents a very ancient of conserving fresh milk, via its transformation from a rapidly perishable commodity into a durable and palatable finished product. In this review, we give a condensed overview on the preparation of cheeses from the Mediterranean area that have reached a diffusion and appreciation throughout the world. Also, understanding the bio-molecular and chemico-physical processes underlying food preparation plays a pivotal role, therefore some insights in this particular aspect is also illustrated. Because of the conciseness of this contribution, we do not go into deeper details about the chemico-physical aspects of cheese making; however, extensive works on this subjects from our and other laboratories are found in the literature cited.

Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

Constraints and Management Practices of Dairy Farming during COVID-19 Pandemic Situation

Background: The COVID-19 pandemic and subsequent lockdown have created unprecedented emergency and sudden distress on all sectors in India including the livestock sector. Among livestock sectors, dairy farming is more sensitive due to the handling of an essential and perishable commodity of milk.Methods: Under this pandemic situation, the aim of the study to know the constraints confronted and management practices followed by dairy farmers during the COVID-19 pandemic situation. The study was conducted in July 2020 in Cuddalore district of Tamil Nadu. Thirty dairy farmers were selected randomly and data were collected by a personal interview method through a well-structured interview schedule. Socio-economic data were analyzed by statistical methods viz. percentage, mean and standard deviation. Constraints of dairy farming were analyzed and ranked by Mean Weighed Score method and percentage analysis was used for analyzing and ranking management practices.Result: Socio-economic characterstics revealed that more than 86.66 per cent of dairy farmers were belonged low to medium groups and utilized different mass media tools for retrieving information. The constraints analysis revealed that high cost of concentrate feed foremost constraint with Mean Weighed Score of 50.00 were ranked first. Dairy farmers expressed difficultly in the procurement of concentrate, shortage of wheat bran supply and elevated wheat bran cost (MWS 44.44) second important constraints. Dairy farmer’s made alterations in the concentrate feed composition, consulted veterinary doctors over the phone and direct selling of milk as management practices to manage the pandemic situation.

Potensi Ekstrak Biji Pangi (Pangium edule Reinw) sebagai Pengawet Alami Pada Ikan Mujair (Oreochromis mossambicus)

Mujair fish (Oreochromis mossambicus) is a freshwater fish that is commonly consumed. This is due that they are easily found and obtrained and with a price in fresh markets that are relatively cheap. Unfortunately, this fish happens to be a very perishable commodity, due to it’s sensitiveness to spoilage because of its high protein content and moisture content. Pangi seeds (Pangium edule) is known to contain tanines, natural polyphenols that inhibits microorganisms through their cell wall permeability. The purpose of this research was to test the potential of pangi seeds crude extract as natural pangi seed toxiti preservatives on mujair fish, shelf life potential on mujair fish. This was achieved by marinating the fish in crude pangi seed extracts at concentrations of 0% (control), 5% and 10% and then store for 4 days at room temperature. Parameters tested on this research includes cyanide identification BSLT toxicity testing and fish spoilage (degradation) through protein changes and pH. Results of this research indicated that pangi seeds crude extract does not contain any cyanide of whatsoever, pangi seed crude extract toxicity testing indicated thatit was not toxic to a concentration of 128233mg/L, meanwhile protein analysis indicated that the optimum concentration of pangi seed crude extract to inhibit fish spoilage is 10% while in terms of pH degradation, the optimum concentration was 5%.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

Integrating Enablers of Sustainable Freight Transportation and Perishable Commodity Supply Chain

Extant research has addressed the challenges pertaining to sustainable freight transportation and those associated with transportation of perishable commodities in disparate ways in that enablers of sustainable freight transportation have not been mapped with the considerations of transportation related to perishable commodities. This is characterized by short product life-cycles, retail demand uncertainties, traceability issues and so forth. In this backdrop, the authors' research attempts to integrate the considerations related to sustainable freight transportation with that of perishability-related aspects. To this end, this research employs interpretive structural modelling (ISM) so that enablers related to both the problems can be fused and modeled in such a way that enablers related to independent, autonomous, dependent, and linkage attributes can be identified, and their interactions can be understood.

Biochemical changes in calcium chloride treated Hisar Arun (Local) and Kashi Vishesh (Hybrid) cultivars of Tomato fruit

Tomato (Lycopersicum esculentum) although, second largest crop produced across the world, is a highly perishable commodity. Consequently, pre and postharvest treatments are critical in order to enhance the shelf-life and nutrition. Therefore, two popular Indian tomato cultivars namely Hisar Arun and Kashi Vishesh in their Mature Green, Breaker and Mature Red stages were treated with 1%, 2% and 5% Calcium chloride in order to increase their shelf life and stored at 5°C, 10°C and 15°C temperatures. The changes in non-enzymatic antioxidants namely ascorbic acid, Lycopene, Carotenoid, and Total Phenol were recorded up to 21 days of storage. Our investigation revealed a linear increase in the ascorbic acid at 5°C when treated with 5% CaCl2 (~40%) while Lycopene (45%) and carotenoids (25%) have shown comparative moderate increment at 10°C storage when treated with 1% CaCl2. Our analysis suggests that low (1%) concentration of CaCl2 is the most effective in controlling the increase of investigated non-enzymatic antioxidants in both cultivars. Moreover, hybrid cultivar tomatoes exhibited delayed deterioration compared with local type and can be recommended for long-time storage.

Challenge and opportunity research in blood supply chain management: a literature review

An interconnected series of the blood management is called blood supply chain management (BSCM). The stages of BSCM consisted of blood collecting, production, inventory, and distribution. The main challenges in BSCM are related to shortage, outdate, and supply chain cost which needed to minimize. Naturally, problems in BSCM are complex, it is not an easy task to find the solution. This complexity brought by several factors as follows: its inflicted risk, the uncertainty of supply and demand, blood nature as perishable commodity, demand uniqueness, and cost occurred. This research purposes was to review of various research related to BSCM and highlight opportunities to develop further research in blood supply chain (BSC). The result of this research is a suggestion on various possible future research to be explored in BSC, for example, developing an adaptive inventory model to support blood supply chain management that could be responsive toward demand fluctuation and developing collecting strategy to minimize shortage, outdate and incurred cost in supply chain level.

Community Group Empowerment in Parit Tokaya through Local Potential (Pineapple)

Pineapple is one of the easiest commodities found in Pontianak City. Pineapple has a strategic value related to its content, on the other hand, pineapple is a perishable commodity so that regional diversification needs to be done. In order to synergize the government program in order to realize food security and increase regional economic growth, this Community Service (PPM) activity aims to give a touch of Science and Technology (Science), training and community empowerment. All as an effort to increase the added value of pineapple as a local potential by diversifying to produce culinary made from pineapple, namely candied dried and nata de pina. In pineapple processed training, community groups of Parit Tokaya Urban Village as partners can make dried candied and nata de pina and pack it well. The resulting product is attractive and acceptable organoleptically.