Dairy Technology in the Tropics and Subtropics / J.C.T
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Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk
OnLine Journal of Biological Sciences Original Research Paper Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk Аlma Aytkozhaevna Shunekeyeva Department of Engineering Technologies and Transport, Shokan Ualikhanov Kokshetau University, Kokshetau, Kazakhstan Article history Abstract: Dairy products are one of the most widely-investigated food Received: 15-02-2021 products. However, reducing cost while improving nutritional value and Revised: 10-03-2021 flavour is a classic problem in milk production. Besides, consumers have Accepted: 19-03-2021 increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic Email: [email protected] interest in using different types of milk to replace raw cow's milk in recent years. In this research, drinkable fermented milk products from goat's milk with different starters were studied. The aim of this study was to describe and compare Fatty Acid (FA) profiles of ayran from goat milk produced by Saanen breeds. The microbiological, chemical (pH, lactic acid, total solids, protein), rheological and sensory properties of ayran samples were investigated during a 10-day storage period. This study found that both samples (Micromilk and Sacco) have little difference in the basic content and chemical composition of selected physical characteristics according to the instrumental and organoleptic evaluation results. However, although the first starter culture (Micromilk) sample had the highest overall evaluation score, the second sample (Sacco) had a tighter clot and shorter fermentation duration. Also, it was found that during storage of the concentrations of lactic acid microorganisms in fermented beverages, the type of sourdough was insignificant. -
Dupont Product/Presentation Title
Long Life Yoghurt for Africa Opportunities, Challenges and Solutions Brett Wordon Application Specialist DuPont Nutrition and Health 5/19/2017 Yoghurt’s Achilles Heel – Shelf life Starter culture Milk Yogurt Time… Yoghurt is a living biome, resulting in shelf life’s of several days / weeks CONFID 2 ENTIAL The Ideal Yoghurt – Long life yoghurt Properties of long life yoghurt: • does not need to be chilled, and is either eaten with a spoon, as stirred yogurt, often with added fruit), or else drunk directly from the package as drinking yogurt. • -maintains12 months 9 stable shelf life • must match the expected structure and sensory quality requirement compared with fresh fermented stirred and drinking yogurt • Technically not yoghurt by legislative definition. Fresh Fermented Milk from Around the World Skyr Butter Viili milk/fil Long-life yogurt Ryzenka Stirred Straw yogurt Long-life yogurt Stirred yogurt Set yogurt yogurt Ayran Greek Greek –style yogurt Doogh yogurt Sweet Leben Set yogurt lassi Dahi Stirred yogurt Maas Stirred yogurt Stirred yogurt Emerging Markets driving the growth of long life yoghurts - Increased consumer demand for diary products - Infrastructure not in place for retail Asia Pacific: • Opportunity to continue to grow with the market • Positioned as premium, safe, convenient, healthy natural/pure Sub-Saharan Africa: Middle East & North Africa: • Opportunity to penetrate additional • Opportunity to enlarge consumption consumer segments occasions • Access to nutritious, affordable and • Position as convenient healthy, safe dairy products refreshing dairy • Also healthy positioning (low fat, • Do not indicate “long shelf life” on fruited) the package, as it creates scepticism • Existing products indicate “no need for refrigeration” on the package 5/19/2017 Note! South America is also a market for ambient yogurt, 5 but is not included in the scope of this presentation. -
Fungal Contamination and Chemical
Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran Abbas Ali Sari1, Negar Sasanian1, Mohammadreza Pajohi-Alamoti1, Nazanin Sasanian2 Journal of Research & Health Abstract Social Development & Health Promotion Research Center Doogh is an Iranian traditional dairy-based drink product formally Early View 23 Sep 2017 identified as Iranian national drink. This fermented acidified drink Original Article has high nutritional value and pleasant organoleptic properties. 1. Department of Food Hygiene and Quality Samples (n= 120) collected from both industrial and traditional Control, Faculty of Veterinary Science, Bu-Ali Doogh retail stores in Hamadan in 2015 were analyzed for Sina University, Hamedan, Iran total solids (%), pH, titratable acidity, salt (%), mold and yeasts 2. Department of Food Science and Technology, National Nutrition and Food count (cfu/ml) according to the Iranian National Standards (no. Technology Research Institute, Faculty of 2453). Results showed that 100% and 24% of the traditional Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical and industrial Doogh samples had fungal contamination over Sciences, Tehran, Iran than 100 cfu/ml, respectively. Moreover, the mean values of Correspondence to: Abbas Ali Sari, Department of Food Hygiene and Quality titratable acidity, pH, salt, and total solids showed a significant Control, Faculty of Veterinary Science, Bu-Ali between-group difference. According to this study, employing Sina University, Hamedan, Iran Email: [email protected] hygiene programs regarding the production processes is highly recommended. Received: 6 Jun 2016 Accepted: 25 Sep 2016 Keywords: Chemical, Contamination, Dairy, Fungal, Hamadan How to cite this article: Sari AA, Sasanian N, Pajohi-Alamoti M, Sasanian N. -
Seasonal Variations of Subtropical Precipitation Associated with the Southern Annular Mode
3446 JOURNAL OF CLIMATE VOLUME 27 Seasonal Variations of Subtropical Precipitation Associated with the Southern Annular Mode HARRY H. HENDON,EUN-PA LIM, AND HANH NGUYEN Centre for Australian Weather and Climate Research, Bureau of Meteorology, Melbourne, Australia (Manuscript received 10 September 2013, in final form 20 January 2014) ABSTRACT Seasonal variations of subtropical precipitation anomalies associated with the southern annular mode (SAM) are explored for the period 1979–2011. In all seasons, high-polarity SAM, which refers to a poleward- shifted eddy-driven westerly jet, results in increased precipitation in high latitudes and decreased pre- cipitation in midlatitudes as a result of the concomitant poleward shift of the midlatitude storm track. In addition, during spring–autumn, high SAM also results in increased rainfall in the subtropics. This subtropical precipitation anomaly is absent during winter. This seasonal variation of the response of subtropical pre- cipitation to the SAM is shown to be consistent with the seasonal variation of the eddy-induced divergent meridional circulation in the subtropics (strong in summer and weak in winter). The lack of an induced divergent meridional circulation in the subtropics during winter is attributed to the presence of the wintertime subtropical jet, which causes a broad latitudinal span of eddy momentum flux divergence due primarily to higher phase speed eddies breaking poleward of the subtropical jet and lower speed eddies not breaking until they reach the equatorward flank of the subtropical jet. During the other seasons, when the subtropical jet is less distinctive, the critical line for both high and low speed eddies is on the equatorward flank of the single jet and so breaking in the subtropics occurs over a narrow range of latitudes. -
Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin
ACTA SCIENTIFIC MICROBIOLOGY (ISSN: 2581-3226) Volume 3 Issue 11 November 2020 Review Article Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin Anita Chappalwar1, Vikas Pathak2, Meena Goswami3*, Raghvendra Received: July 10, 2020 Mishra1 and Prashant Singh1 Published: October 30, 2020 1PhD Scholar Department of Livestock Products Technology, College of Veterinary © All rights are reserved by Meena Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India Goswami., et al. 2Professor and Head, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India 3Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India *Corresponding Author: Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India. Abstract Foods obtained by animals like milk and meat products are highly perishable and very prone to different physic-chemical and microbial spoilage. These are nutritionally dense food with higher amount of moisture and other nutrients, hence provide conducive environment for growth of microorganisms. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors that can achieve multi-target, mild but reliable preservation effects against microbial spoilage of food. -
164 Characteristics of Kumis, Tan, Ayran As Products With
CHARACTERISTICS OF KUMIS, TAN, AYRAN AS PRODUCTS WITH TREATMENT PROPHYLACTIC PROPERTIES Ivanchenko K.O., Strilets O.P. Scientific supervisor: assoc. prof. Kaliuzhnaia O.S. National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. Milk among other beverages has a special place as a permanent and the most important source of most vitamins, amino acids and higher fatty acids in nature. Aim. The aim of the study is to characterize of kumis, tan, ayran as product with treatment prophylactic properties. Materials and methods. We used the descriptive research method: literary and Internet sources that are freely available were analyzed. Results and discussion. Milk is not only one of the main food product, but also a widespread therapeutic and prophylactic remedy. Milk contains an almost all natural fat-soluble and water-soluble vitamins. An important role has the immune bodies contained in milk that increase the resistance of the organism to infectious diseases, what is especially important for children. Also dissolved proteins in the milk easily digested with proteolytic enzymes of the digestive tract. Depending on the content of fat, protein and some other factors, milk divided into different types and species. Milk products on the market could be classified according to the type of animal. In the whole world, has been used milk from variety of animals: cow's milk; goat; mare; sheep; camel; deer; buffalo. The most part of milk products on the world market is made from cow's milk. Mare milk is a small segment of the market of milk and dairy products, because milk yield for such animals are small, and even small production can be organized by farms with rooted traditions. -
Tropical & Subtropical Perennial Vegetables
TROPICAL & SUBTROPICAL PERENNIAL VEGETABLES Compiled by Eric Toensmeier for ECHO Conference 2011 TREES Genus Species Common Name Origin Part Used Region Humidity Leaves, Adansonia digitata baobab Africa Lowlands Mesic to arid fruit, nuts Artocarpus altilis breadfruit Pacific Fruit Lowlands Humid Low, high, Bambusa spp. bamboos Asia Shoots Humid to mesic subtropics Lowlands, Dendrocalamus spp. bamboos Asia Shoots Humid to mesic subtropics Tuber & Ensete ventricosum enset Africa trunk Highlands Mesic to semi-arid starch Erythrina edulis chachafruto Andes Beans Highlands Mesic to semi-arid Leucaena esculenta guaje Mesoamerica Beans Lowlands Mesic to semi-arid Lowlands, Moringa oleifera moringa India Leaf, pods Humid to semi-arid subtropics Lowlands, Moringa stenopetala moringa East Africa Leaf, pods subtropics Humid to semi-arid Leaves Low, high, Morus alba white mulberry Asia Humid to semi-arid cooked subtropics Low, high, Musa acuminata banana, plantain Asia, Africa Fruit Humid to semi-arid subtropics SHRUBS Genus Species Common Name Origin Part Used Region Humidity Leaves Abelmoschus manihot edible hibiscus Pacific Low tropics Humid to mesic cooked Low, high Cajanus cajan pigeon pea South Asia Beans Humid to arid subtropics Carica papaya papaya Americas Fruit Low, subtropics Humid to mesic Leaves Low, high Cnidoscolus chayamansa chaya Mesoamerica Humid to arid cooked subtropics Leaves Low, high, Crotolaria longirostrata chipilin Mesoamerica Humid to semi-arid cooked subtropics cranberry Leaves raw Hibiscus acetosella Africa Low, subtropics -
Why Is the Mediterranean a Climate Change Hot Spot?
VOLUME 33 JOURNAL OF CLIMATE 15JULY 2020 Why Is the Mediterranean a Climate Change Hot Spot? A. TUEL AND E. A. B. ELTAHIR Ralph M. Parsons Laboratory, Massachusetts Institute of Technology, Cambridge, Massachusetts (Manuscript received 5 December 2019, in final form 20 April 2020) ABSTRACT Higher precipitation is expected over most of the world’s continents under climate change, except for a few specific regions where models project robust declines. Among these, the Mediterranean stands out as a result of the magnitude and significance of its winter precipitation decline. Locally, up to 40% of winter precipitation could be lost, setting strong limits on water resources that will constrain the ability of the region to develop and grow food, affecting millions of already water-stressed people and threatening the stability of this tense and complex area. To this day, however, a theory explaining the special nature of this region as a climate change hot spot is still lacking. Regional circulation changes, dominated by the development of a strong anomalous ridge, are thought to drive the winter precipitation decline, but their origins and potential con- tributions to regional hydroclimate change remain elusive. Here, we show how wintertime Mediterranean circulation trends can be seen as the combined response to two independent forcings: robust changes in large- scale, upper-tropospheric flow and the reduction in the regional land–sea temperature gradient that is characteristic of this region. In addition, we discuss how the circulation change can account for the magnitude and spatial structure of the drying. Our findings pave the way for better understanding and improved mod- eling of the future Mediterranean hydroclimate. -
MAHARASHTRA Not Mention PN-34
SL Name of Company/Person Address Telephone No City/Tow Ratnagiri 1 SHRI MOHAMMED AYUB KADWAI SANGAMESHWAR SANGAM A MULLA SHWAR 2 SHRI PRAFULLA H 2232, NR SAI MANDIR RATNAGI NACHANKAR PARTAVANE RATNAGIRI RI 3 SHRI ALI ISMAIL SOLKAR 124, ISMAIL MANZIL KARLA BARAGHAR KARLA RATNAGI 4 SHRI DILIP S JADHAV VERVALI BDK LANJA LANJA 5 SHRI RAVINDRA S MALGUND RATNAGIRI MALGUN CHITALE D 6 SHRI SAMEER S NARKAR SATVALI LANJA LANJA 7 SHRI. S V DESHMUKH BAZARPETH LANJA LANJA 8 SHRI RAJESH T NAIK HATKHAMBA RATNAGIRI HATKHA MBA 9 SHRI MANESH N KONDAYE RAJAPUR RAJAPUR 10 SHRI BHARAT S JADHAV DHAULAVALI RAJAPUR RAJAPUR 11 SHRI RAJESH M ADAKE PHANSOP RATNAGIRI RATNAGI 12 SAU FARIDA R KAZI 2050, RAJAPURKAR COLONY RATNAGI UDYAMNAGAR RATNAGIRI RI 13 SHRI S D PENDASE & SHRI DHAMANI SANGAM M M SANGAM SANGAMESHWAR EHSWAR 14 SHRI ABDULLA Y 418, RAJIWADA RATNAGIRI RATNAGI TANDEL RI 15 SHRI PRAKASH D SANGAMESHWAR SANGAM KOLWANKAR RATNAGIRI EHSWAR 16 SHRI SAGAR A PATIL DEVALE RATNAGIRI SANGAM ESHWAR 17 SHRI VIKAS V NARKAR AGARWADI LANJA LANJA 18 SHRI KISHOR S PAWAR NANAR RAJAPUR RAJAPUR 19 SHRI ANANT T MAVALANGE PAWAS PAWAS 20 SHRI DILWAR P GODAD 4110, PATHANWADI KILLA RATNAGI RATNAGIRI RI 21 SHRI JAYENDRA M DEVRUKH RATNAGIRI DEVRUK MANGALE H 22 SHRI MANSOOR A KAZI HALIMA MANZIL RAJAPUR MADILWADA RAJAPUR RATNAGI 23 SHRI SIKANDAR Y BEG KONDIVARE SANGAM SANGAMESHWAR ESHWAR 24 SHRI NIZAM MOHD KARLA RATNAGIRI RATNAGI 25 SMT KOMAL K CHAVAN BHAMBED LANJA LANJA 26 SHRI AKBAR K KALAMBASTE KASBA SANGAM DASURKAR ESHWAR 27 SHRI ILYAS MOHD FAKIR GUMBAD SAITVADA RATNAGI 28 SHRI -
Turkish Food Codex Communiqué on Fermented Milk Products (Draft/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 – (1) The objective of this Communiqué is to determine the product specifications in order to provide the production, preparation, processing, packaging, conservation, storage, transportation and marketing of fermented milk products in conformity with the relevant technique and hygienically. Scope ARTICLE 2 – (1) This Communiqué covers the fermented milk products, concentrated fermented milk products, heat- treated fermented milk products and composite milk products which are based on those products. Basis ARTICLE 3 – (1) This Communiqué has been prepared on the basis of the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and with the third repeated numbered 28157. Definitions ARTICLE 4 – (1) The following terms used in this Communiqué are defined as follows: a) Ayran: The fermented milk product prepared by adding water to yoghurt or by adding Streptococcus thermophilus and Lactobacillus delbrueckii sub. sp. Bulgaricus together as a specific starter culture to milk whose composition has been adjusted. b) Flavoured / aromatized fermented milk products: The composite fermented milk product which includes ingredients, which are not milk-based, maximum 50% by weight (such as sugar and/or sweetener, fruit and vegetable and their juices, puree, pulps of these, preparates and canned foods produced from these, grains, honey, chocolate, nuts, coffee, spice and other flavouring foods who do not cause imitation and adulteration) and the products covered by this Communiqué. c) Raw milk: Cow milk, ship milk, water buffalo milk and goat milk which are conformed to the raw milk definition set out in the Specific Hygiene Rules Regulation on Animal-Origin Products published in the Official Gazette dated 27/12/2011 and numbered 28155. -
Kishk - a Dried Fermented Milk / Cereal Mixture
Kishk - a dried fermented milk / cereal mixture. 1 Composition of gross components, carbohydrates, organic acids and fatty acids Adnan Y. Tamime, Margaret N.I. Barclay, Ryszard Amarowicz, David Mcnulty To cite this version: Adnan Y. Tamime, Margaret N.I. Barclay, Ryszard Amarowicz, David Mcnulty. Kishk - a dried fermented milk / cereal mixture. 1 Composition of gross components, carbohydrates, organic acids and fatty acids. Le Lait, INRA Editions, 1999, 79 (3), pp.317-330. hal-00929654 HAL Id: hal-00929654 https://hal.archives-ouvertes.fr/hal-00929654 Submitted on 1 Jan 1999 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait (1999) 79, 317-330 317 © InralElsevier, Paris Original article Kishk - a dried fermented milklcereal mixture. 1. Composition of gross components, carbohydrates, organic acids and fatty acids Adnan Y. Tamime-", Margaret N.1. Barclay", Ryszard Amarowicz'', David Mclvulty" a Food Standards & Product Technology Department, SAC Auchincruive, Ayr KA6 5HW, Scotland, United Kingdom h Division of Food Science, Departrnent of Food Chemistry, Institute of Animal Reproduction and Food Research of Polish Academy of Science, 10-718 Olsztyn, Pol and C Biomathematics & Statistics Scotland, University of Edinburgh, James Clerk Maxwell Building, The King's Building, Edinburgh EH9 3JZ, Scotland, United Kingdom (Received 6 March 1998; accepted 24'November 1998) Abstract - An investigation of the compositional quality of 25 commercial samples of Lebanese Kishk was undertaken. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater.