Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese

The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard methods as prescribed by Compendium of Methods for the Microbiological Examination of Foods and Bacteriological Analytical Manual. Data obtained were analyzed statistically to determine the effect of the packaging materials and storage duration on the microbial qualities of freeze dried cheese samples. Result of the microbial composition for the fresh cow milk and soy cheese for bacterial and fungi count are 3.00x103±0.01, 2.54x106±0.05 and 2.76x103±0.02, 2.60x106±0.10 while the result for the freeze dried cow milk and soy cheese before storage are 2.72x103±0.02, 2.35x106±0.30 and 2.54x103±0.03, 2.38x106±0.50. This indicates that all the packaging material types used have the ability to minimize the microbial growth of stored freeze dried cheese. Polythene film is recommended to be more suitable in terms of cost, availability, compactibility and weight. Keywords: cheese, freeze drying, microbial qualities, packaging materials.

Influence of methods of isolation of grafted grape cuttings on biological regularities of growth and development at open stratification

В статье дается сравнительный анализ влияния различных способов защиты места соединения подвоя с привоем от подсыхания на прохождение этапов развития привитых черенков винограда во время стратификации. Установлено содержание влаги в привое, подвое и каллюсной ткани при открытом способе стратификации привитых черенков «на воде». Выявлены общие закономерности изменения содержания влаги в привойной части на разных этапах стратификации. Полная изоляция места соединения подвоя с привоем воском RebwachsPROи белой полиэтиленовой пленкой обеспечивает более высокий выход первосортных привитых черенков в сравнении с частичной изоляцией только места соединения подвоя с привоем пленкой. Установлено, что способ изоляции влияет на развитие привитых черенков во время стратификации. Применение воска RebwachsPRO способствует активному распусканию глазка на привое и росту побегов, а применение белой полиэтиленовой пленки, наоборот, сдерживает эти процессы. The article gives a comparative analysis of the influence of various methods of protection of the junction of rootstock and scion from drying on the development stages of grafts during stratification. The moisture content in the rootstock, in grafted cutting and in the callus tissue with open method of stratification of grafts “on the water” was identified. General patterns of changes in moisture content in the scion area at different stages of stratification were revealed. Isolation of junction with RebwachsPRO® wax and white plastic polythene film provided higher output of first-class grafts compared to the partial isolating with the film of the inoculation junction only. It was found that the isolation method effects the development of grafted cuttings during stratification. The use of RebwachsPRO® wax promoted the active opening of eyes on the scion and growth of shoots, while the use of a white polythene film, on the contrary, restrained these processes.