scholarly journals Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

2020 ◽  
pp. 76-82
Author(s):  
Zakaria A. Salih ◽  
Haifaa AAbdelsalam ◽  
Amna A. Aburigal ◽  
Abdel Moneim E. Sulieman
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Fat Content ◽  
Chemical Components ◽  
Microbiological Analysis ◽  
White Cheese

The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p<0.005) were found in both chemical components. The fat content (25.53, 25.72 and 25.92%) in concentrations 2, 3 and 4%, respectively. On the other hand, the highest fat content was found in cheese sample made by adding 4% MSE. The ash content increased by an increase of the concentration of MSE, and the highest value was found in cheese made by addition of 4% MSE (0.82%). Titratable acidity %, pH and The total solids (T.S%) of cheese increased significantly (p<0.005) by an increase of MSE. The mineral content of cheese was statistically affected (p<0.005) by addition of MSE. The microbiological analysis revealed that Colifrom and Salmonella were not detected in processed cheese. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by 4% MSE. The study recommends using other parts of Moringa Oliefera in cheese coagulation and the effect of storage conditions on the quality of the cheese must be further investigated.

scholarly journals Determination of Microbial Properties of Freeze Dried Traditional Cheese

2019 ◽  
Vol 7 (4) ◽  
pp. 688
Author(s):  
Tuba Büyüksırıt Bedir ◽  
Hakan Kuleaşan
Keyword(s):  
Freeze Drying ◽  
Salt Content ◽  
Titratable Acidity ◽  
Microbiological Analysis ◽  
Effective Prevention ◽  
Freeze Dried ◽  
White Cheese ◽  
Tulum Cheese ◽  
Yeasts And Molds

The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.

Effect of season on microbial and chemical characteristics of milk and yoghurt from sheep

2014 ◽  
Vol 54 (8) ◽  
pp. 1091 ◽  
Author(s):  
Razzagh Mahmoudi ◽  
Reza Norian ◽  
Mohammad Reza Pajohi-Alamoti ◽  
Javad Aliakbarlu
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Chemical Characteristics ◽  
Protein Nitrogen ◽  
Milk Samples ◽  
Sheep Milk ◽  
Casein Protein ◽  
Nitrogen Contents

The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran.

scholarly journals EFFECTS OF STORAGE CONDITIONS FOR LARGE ROUND BALES ON QUALITY OF GRASS-LEGUME HAY

1989 ◽  
Vol 69 (4) ◽  
pp. 955-961 ◽  
Author(s):  
L. F. LAFLAMME
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Superficial Layer ◽  
Chemical Components ◽  
Sample Storage ◽  
Plastic Bag ◽  
Large Round ◽  
Storage Methods

Two experiments were conducted to assess the effects of storage conditions on the quality of large round bales (LRB). Samples were taken at 75-d intervals from LRB stored inside, outside single bales covered with a 15-mm black polyethylene plastic bag, outside uncovered as single bales, outside uncovered in a single row and outside uncovered in a double stacked row. Bales were sampled at depths of 0–15, 15–30 and 30–45 cm. Time, storage and depth factors had an influence on the chemical components of the LRB except for protein. Weathering had the most effect after 150 d of storage and with LRB stored uncovered and in the top 15-cm layer. Significant (P < 0.05) interactions in in vitro dry matter digestibilities were found for storage time × depth of sample, storage time × storage methods and for depth of sample × storage methods. Under the conditions of our experiments, weathering damages were limited to the superficial layer of LRB left uncovered. Key words: Large round bales, weathering, storage, moisture

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

scholarly journals The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

2019 ◽  
Vol 27 (2) ◽  
pp. 47-54
Author(s):  
Mohammad Reza Safizadeh
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Conditions ◽  
Ambient Condition ◽  
Ambient Conditions ◽  
Cold Condition ◽  
Wax Coating ◽  
And Control

AbstractIn this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

scholarly journals Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

2021 ◽  
pp. 6-17
Author(s):  
K. J. Mogaji ◽  
D. J. Arotupin ◽  
O. Mogaji ◽  
A. O. Arogunjo ◽  
O. B. AJayi-Moses ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Microbial Count ◽  
Alcohol Content ◽  
Spontaneous Fermentation ◽  
Fermentation Method ◽  
Fermented Beverage ◽  
Bacteria And Fungi

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.

scholarly journals Van’da Tüketime Sunulan Feta Peynirlerinin Mikrobiyolojik ve Kimyasal Kalitesi

2016 ◽  
Vol 4 (11) ◽  
pp. 999
Author(s):  
Enise Akel ◽  
Süleyman Alemdar
Keyword(s):  
Dry Matter ◽  
Titratable Acidity ◽  
Active Role ◽  
Mean Value ◽  
Microbiological Analysis ◽  
Chemical Quality ◽  
Haccp System ◽  
Feta Cheese ◽  
The Mean

This study is aimed to determine the microbiological and chemical quality of Feta cheeses which are consumed in Van city center. In this study, a total of 50 Feta cheese samples were used as material. At the result of microbiological analysis of Feta cheeses, the mean number of total aerobic mesophilic bacteria, lactic acid bacteria, coliform, Escherichia coli, micrococcus/staphylococcus, coagulase positive Staphylococcus aureus, Clostridium perfringens, Enterobacteriaceae, yeast and mold were found as 5.49 log cfu/g, 5.20 log cfu/g, 0.78 log cfu/g, 0.10 log cfu/g, 0.58 log cfu/g, 0.53 log cfu/g, 0.08 log cfu/g, 0.96 log cfu/g, 5.18 log cfu/g, respectively. At the result of chemical analysis, the mean value of pH, titratable acidity, dry matter, fat, fat in dry matter, salt and salt in dry matter were found as 4.38, 1.41% LA, 41.21%, 18.12%, 44.18%, 8.36% and 20.42%, respectively. All of the samples were found conforming to the standards in terms of titratable acidity. On the other hand, 8%, 52% and 100% of samples were found unsuitable in terms of coagulase positive S. aureus, pH and salt in dry matter, respectively. As a result, it was concluded that Feta cheeses examined are inadequate in terms of microbiological and chemical quality and they could pose a risk to producers and consumers. The implementation of the HACCP system based on GMP at all stages of the food chain will play an active role for food safety, public health and the protection of consumer rights.

scholarly journals Quality Analysis of Milk in Kathmandu Valley

2018 ◽  
Vol 5 ◽  
pp. 7-10
Author(s):  
Astha Parajuli ◽  
Prasiddhi Rimal ◽  
Rujisha Maharjan ◽  
Richa Chaudhary ◽  
Shashi Bhusan Chaturwedi
Keyword(s):  
Milk Sample ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Quality Analysis ◽  
Kathmandu Valley ◽  
Microbiological Analysis ◽  
Milk Samples ◽  
Quality Of Milk

Objectives: This study was carried out to evaluate physiochemical, adulteration and microbial quality of milk sold in Kathmandu Valley. Methods: The study was carried out in Microbiology Laboratory of DAV College. The total of 20 milk samples randomly collected from different places of the valley including 10 pasteurized milk sample and 10 were raw milk sample, were processed for Physiochemical and Microbiological analysis. Result: The laboratory analysis revealed that the pasteurized samples has less mesophilic count as well as coliform count than raw milk samples. About 55% milk samples showed neutralizer test positive and 10% of milk samples were found to be positive for sugar test. However, none of the samples were found to contain starch as an adulterant. The average fat content of milk samples of Kathmandu Valley was 3%. Fat percent was significantly different among different sources of sampling points. The highest milk fat content value was recorded at Pulchowk (3.7%). The average SNF of Kathmandu Valley was 7% in which the pasteurized sample had the highest average SNF (7.3%) and the raw milk had lowest average SNF (6.8%). Conclusion: The significant variation in the physiochemical properties and microbial properties of the milk samples showed that people should be conscious about the consumption of market milk.  

scholarly journals Quality Changes during Storage of Burkina (a Millet and Milk-based) Drink

2020 ◽  
pp. 1-5
Author(s):  
Ampofo-Asiama Jerry ◽  
Mamudu Hafusatu ◽  
Helen Oluchi Emeruwa ◽  
Owusu Fokuo Kant ◽  
Quaye Bright
Keyword(s):  
Phenolic Content ◽  
Storage Temperature ◽  
Energy Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
High Energy ◽  
Small Scale ◽  
Content Quality ◽  
Different Temperatures

Burkina, a drink prepared from millet and milk, is gaining economic attention in Ghana due to its perceived nutritious nature and high energy content. The drink which is produced on a small-scale is usually vended without proper control of storage conditions leading to rapid loss of quality. The objective of this study was to investigate the effect of storing burkina at different temperatures (4 and 30°C) on the microbial and physicochemical (pH, titratable acidity, brix and phenolic content) quality of the drink. The pH, titratable acidity, brix and phenolic content of freshly prepared burkina were 3.65, 0.49%, 2.05 and 0.26 mg GAE/100 g, respectively. Although, changes were observed, storage temperature did not have a significant effect on the physicochemical quality of burkina. The initial load of aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds in the freshly prepared Burkina were 6.45, 5.49, 2.58 and 4.45 log cfu/mL, respectively. Storage at the higher temperature resulted in an increased microbial load within 48 h, leading to faster spoilage, with only marginal increases observed at the lower storage temperature.

Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda

2021 ◽  
Vol 2 (5) ◽  
Author(s):  
Musoke Yekoyada ◽  
Julia Kigozi ◽  
Agnes Nabubuya ◽  
Paddy Ainebyona
Keyword(s):  
Value Chain ◽  
Large Scale ◽  
Mineral Content ◽  
Fruits And Vegetables ◽  
Source Area ◽  
Titratable Acidity ◽  
Quality Analysis ◽  
Solar Drying ◽  
Source Areas

In Uganda, pineapples form the most developed and widely grown commodities among the fruit’s subsector. The fruit is highly produced in central Uganda from the districts of Kayunga, Luwero and Masaka concentrating largely on three varieties of smooth Cayenne, Queen and Red Spanish with smooth cayenne taking the largest share of pineapple farmers. This study targeted analyzing the effect of source area and drying on the quality of pineapple varieties produced in Uganda. Two varieties were collected from three large scale pineapple growing districts in Central Uganda and they were prepared and coded for quality analysis. Physical properties of the varieties were investigated. The results indicated a significant differences in weight, diameter, circumference and height of the pineapple varieties as compared to source areas at p<0.05. Findings showed no significant differences (p<0.05) between varieties and between source areas with respect to proximate composition across all parameters tested with the exception of dietary fiber. Mineral content varied significantly between different varieties grown in selected areas of Uganda (p<0.05). Potassium was the most abundant mineral found in both pineapple varieties while both varieties exhibited low iron levels. Similarly, Solar drying had varied significant effects on some quality parameters of dried fruits and vegetables but retained substantial amounts. Findings revealed significant differences (p<0.05) for all tested variables with the exception of titratable acidity with respect to biochemical composition of solar dried pineapple. The mineral content of solar dried pineapple among different cultivars and among production areas (p<0.05). Findings revealed that Potassium was the most abundant mineral retained after solar drying. Pineapple quality as observed in this study is affected by many factors, such as genotype, environment, climate, soil characteristics and agricultural practices among many others which in turn affects quality of the final products. Solar drying improved the shelf life of pineapples and therefore can be used to improve the marketability of pineapples in the value chain.

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