Development Of Cottage Cheese Containing Prebiotic Galactooligosaccharides Through The Process of Transgalactosylation (Record no. 3499)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03055nam a2200193Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20151006154247.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 150525s2013 xx 000 0 und d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 1791,T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Muhammad Usman |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | Dr. Sanaullah Iqbal |
| 245 ## - TITLE STATEMENT | |
| Title | Development Of Cottage Cheese Containing Prebiotic Galactooligosaccharides Through The Process of Transgalactosylation |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2013 |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | GOS are the prebiotics, indigestible by human, feed for the intestinal microbiota that confers the host's wellbeing and health. GOS, are prebiotics produced from the lactose through a machanistic reaction known as trans-galactosylation. GOS are generally abrevated as GOS and used to relive gastrointestinal problems including prevention of constipation, diarrhea, lowering of blood cholesterol, blood pressure, and colon cancer prevention. They have stability at pH 2 on 37°C for various months so can be fortified in non refrigerated fruit juices, while in the presence of single type of linkages ingredients have resistance in acidic medium. They are not affected on treating for 10min at 160° C pH 7, after treatment for 10min at 120°C pH 3 or for 10min at 100°C pH 2, hence have wide range of food applications. Their sweetness is 0.3 to 0.6 times the sucrose sweetness so are mildly sweet and can be utilized in very sweet food to enhance food flavors. This study was conducted in three stages. 1st phase was the conversion of lactose, milk sugar, into GOS by the action of enzyme known as ?-galactosidase, through the process of transgalactosylation in the milk after pasteurizing the milk and was followed by heating of milk at 90 oC to denature the enzyme. 2nd stage will be preparation of cottage cheese having galacto-oligosacchrides from the prepared prebiotic milk by citric acid coagulation. 3rd phase will be consist on the physico-chemical analysis including Protein determination, Fat percentage, Moisture percentage, Glucose, Galactose, Lactose, GOS, ?-galactosidase test and sensory evaluation for the parameters i.e. appearance, taste/flavor and over all acceptability by using 9 point hedonic scale. It was concluded that cottage cheese prepared from the milk containing prebiotics GOS also have GOS and after conducted sensory evaluation prebiotic cheese is more acceptable than cheese having no GOS. Recommendations Cheese is a dairy product very healthy and nutritive product as it contain casein protein, calcium and many vitamins. We produce prebiotics cheese by transgalactosylation in Pakistan. Prebiotics is non-digestible fiber contents which have beneficial effects by stimulating the growth of probiotics in colon. After having results of sensory evaluation and storage analysis it is recommended prebiotics cheese is more nutritional effects and more consumer acceptance. It must be manufactured on industrial scale. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Department of Food Sciences & Human |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Imran Javed |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Prof. Dr. Anjum Khaliq |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Damaged status | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Thesis Section | 2015-06-01 | 1791,T | 1791,T | Thesis |