Pub Date : 2013-01-07DOI: 10.5923/J.FOOD.20120206.03
Asaad R. S. Al-Hilphy, A. Niamah, A. Altemimi
The effect of ultrasonic treat ment on milk ho mogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with increasing time of ho mogenizat ion with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.
{"title":"Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria.","authors":"Asaad R. S. Al-Hilphy, A. Niamah, A. Altemimi","doi":"10.5923/J.FOOD.20120206.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120206.03","url":null,"abstract":"The effect of ultrasonic treat ment on milk ho mogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with increasing time of ho mogenizat ion with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87703053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-01-01DOI: 10.5829/IDOSI.WJDFS.2013.8.2.829
Colin Musara, W. Pote
Fermentation of milk yields many other products apart from lactic acid. This study was carried out to monitor the progress of fermentation by measuring the total solute concentration i.e. osmolality in fermenting milk. Five samples each of raw milk, pasteurised milk and UHT (ultra-high temperature treated) milk were incubated aerobically without starter culture at 37°C for 3 days. Osmolality was measured by freezing point depression at the beginning of incubation and at exactly the same time for the next 3 days. Osmolality of raw milk (mean±SD) increased from 290.2±8.0 to 405.6±31.06 mOsmoles kg in one day and stabilized around this 1
{"title":"Application of osmometry in monitoring fermentation of milk.","authors":"Colin Musara, W. Pote","doi":"10.5829/IDOSI.WJDFS.2013.8.2.829","DOIUrl":"https://doi.org/10.5829/IDOSI.WJDFS.2013.8.2.829","url":null,"abstract":"Fermentation of milk yields many other products apart from lactic acid. This study was carried out to monitor the progress of fermentation by measuring the total solute concentration i.e. osmolality in fermenting milk. Five samples each of raw milk, pasteurised milk and UHT (ultra-high temperature treated) milk were incubated aerobically without starter culture at 37°C for 3 days. Osmolality was measured by freezing point depression at the beginning of incubation and at exactly the same time for the next 3 days. Osmolality of raw milk (mean±SD) increased from 290.2±8.0 to 405.6±31.06 mOsmoles kg in one day and stabilized around this 1","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83952263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-02-25DOI: 10.4314/NJNS.V31I1.63892
J. M. Babajide, O. Olatunde
Objective: The study examined how much of corn starch can be substituted of with cocoyam starch in salad cream without affecting its functional properties. Materials and Method: Corn – cocoyam salad cream was prepared from varied percentage substitution of corn starch (Cs) ingredient with cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy, and 100Cy) and compared with that of commercial Heinz salad cream in terms of their proximate composition, rheology and sensory properties . Results: The results showed that varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of the cream (48.98 – 49.79 and 2.63 – 3.28%) compared to that of Heinz salad cream (48.80 and 2.96%) respectively. The carbohydrate, fat and ash contents of corn-cocoyam salad cream (18.96 – 19.95, 27.04 - 27.99 and 0.59 -0.79 %, respectively) were significantly different (p Key words: proximate, rheology, sensory, corn- cocoyam, salad cream
{"title":"Proximate Composition, Rheology and Sensory Qualities of Corn – cocoyam Salad Cream","authors":"J. M. Babajide, O. Olatunde","doi":"10.4314/NJNS.V31I1.63892","DOIUrl":"https://doi.org/10.4314/NJNS.V31I1.63892","url":null,"abstract":"Objective: The study examined how much of corn starch can be substituted of with cocoyam starch in salad cream without affecting its functional properties. \u0000Materials and Method: Corn – cocoyam salad cream was prepared from varied percentage substitution of corn starch (Cs) ingredient with cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy, and 100Cy) and compared with that of commercial Heinz salad cream in terms of their proximate composition, rheology and sensory properties . \u0000Results: The results showed that varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of the cream (48.98 – 49.79 and 2.63 – 3.28%) compared to that of Heinz salad cream (48.80 and 2.96%) respectively. The carbohydrate, fat and ash contents of corn-cocoyam salad cream (18.96 – 19.95, 27.04 - 27.99 and 0.59 -0.79 %, respectively) were significantly different (p Key words: proximate, rheology, sensory, corn- cocoyam, salad cream","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72689246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-03-01DOI: 10.21608/JVMR.2020.77598
M. Kassem, M. Emara
The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended burgers. Addition of peas andcarrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor andjuiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw andcooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter andbreading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter andbreading to soy extended burger revealed no improvement in the sensory quality attributes in both raw andcooked samples. Addition of soy granules andvegetables significantly increased the moisture, ash andcarbohydrate andreduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.
{"title":"Quality and Acceptability of Value-Added Beef Burger","authors":"M. Kassem, M. Emara","doi":"10.21608/JVMR.2020.77598","DOIUrl":"https://doi.org/10.21608/JVMR.2020.77598","url":null,"abstract":"The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended burgers. Addition of peas andcarrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor andjuiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw andcooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter andbreading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter andbreading to soy extended burger revealed no improvement in the sensory quality attributes in both raw andcooked samples. Addition of soy granules andvegetables significantly increased the moisture, ash andcarbohydrate andreduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76890491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Kihal, H. Prévost, D. Henni, Z. Benmechernene, C. Diviès
cremoris. During the fermentation of milk by LeuconostocLactic acid bacteria are now used extensively as and aroma of the fermented product but also on thestarter cultures in the dairy industry and therefore the texture of blue cheese. optimization of growth conditions appears to be essential The shift in metabolic pathways in response tofor successful industrial applications. Furthermore, environmental conditions is well documented in thestudying the effects of some environmental parameters on literature in the case of homofermentative species [13],growth kinetics should provide useful information but little information is available about the behavior ofconcerning the physiology of the microorganisms [1-3]. heterofermentative species such asLeuconostocStrains belonging to the speciesLactococcus lactis and mesenteroides. The quantitative aspects and kinetics ofLeuconostoc sp. are the most important organism in the evolved CO in mixed culture ofLeuconostoc-manufacture of these products at a moderate temperatureLactococcus under different culturing conditions have[4]. Mixed cultures of these bacteria are commonly used been fairly studied [14]. In point of view of the recentas a starter in manufacture of cheese and fermented milk report demonstrating the importance of evolved COto the texture of dairy products, a study of this matterstarter cultures that have been selected for their seemed appropriate. performance during milk fermentation and product The present study was undertaken to determineformation. whether Leuconostocmesenteroides plays a role inLeuconostoc strains grow associatively with acid carbon dioxide production in pure and mixed cultureproducing Lactococcus strains and are employed for their with Lactococcus lactis in milk.technological properties (mainly aroma and texture). Theassociative growth between these two groups of bacteria
{"title":"Carbon dioxide production by Leuconostoc mesenteroides grown in single and mixed culture with Lactococcus lactis in skimmed milk.","authors":"M. Kihal, H. Prévost, D. Henni, Z. Benmechernene, C. Diviès","doi":"10.5580/ed","DOIUrl":"https://doi.org/10.5580/ed","url":null,"abstract":"cremoris. During the fermentation of milk by LeuconostocLactic acid bacteria are now used extensively as and aroma of the fermented product but also on thestarter cultures in the dairy industry and therefore the texture of blue cheese. optimization of growth conditions appears to be essential The shift in metabolic pathways in response tofor successful industrial applications. Furthermore, environmental conditions is well documented in thestudying the effects of some environmental parameters on literature in the case of homofermentative species [13],growth kinetics should provide useful information but little information is available about the behavior ofconcerning the physiology of the microorganisms [1-3]. heterofermentative species such asLeuconostocStrains belonging to the speciesLactococcus lactis and mesenteroides. The quantitative aspects and kinetics ofLeuconostoc sp. are the most important organism in the evolved CO in mixed culture ofLeuconostoc-manufacture of these products at a moderate temperatureLactococcus under different culturing conditions have[4]. Mixed cultures of these bacteria are commonly used been fairly studied [14]. In point of view of the recentas a starter in manufacture of cheese and fermented milk report demonstrating the importance of evolved COto the texture of dairy products, a study of this matterstarter cultures that have been selected for their seemed appropriate. performance during milk fermentation and product The present study was undertaken to determineformation. whether Leuconostocmesenteroides plays a role inLeuconostoc strains grow associatively with acid carbon dioxide production in pure and mixed cultureproducing Lactococcus strains and are employed for their with Lactococcus lactis in milk.technological properties (mainly aroma and texture). Theassociative growth between these two groups of bacteria","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77487376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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