1.
Effect Of Soya Protein On Chemical And Sensory Characteristics Of Permented Milk Product
by Muhammad Shakeel Khetran | Prof.Dr.Muhammad Abdullah | Dr.Jalees | Dr.Muhammad Nasir.
Material type: ; Format:
print
Publisher: 2009Dissertation note: Increased population, high cost and changing consumer attitude towards animals based proteins has put greater pressure for the consumption of proteins from plant origin. Soya bean contains almost 40% high quality protein which can be used as a source of proteins in various products. There was a need to develop convenience foods with high energy, good nutritional status and extended shelf life from indigenous resources. Thus the present research project was designed to asses the feasibility of incorporating soya protein isolate to improve nutritional quality of kurut and to determine the physico-chemical properties of SPI-fortified kurut with 90 days of storage. For the reason, yoghurt was converted into long life product (Kurut) with the addition of soya protein isolate (SF1) @ 10%, 15%, 20% and 25%, whereas kurut prepared without the addition of SF1 was taken as control.
Storage has influential significant effect on moisture content of the kurut samples; increased from 11.25c to 12.36a% with 90 days of storage period. Moisture content differed non-significantly with the addition of SF1 in Kurut and ranged from 11.57 to 11.86%. Protein content was momentously affected as a function of SF1 augmentation and non-significantly affected with storage and treatment-storage interaction. All the five treatments showed significant differences for the crude protein content of the product (Kurut).The protein content increased progressively with the addition of SPI in Kurut and the significantly highest protein content was noted in T4 (57.85a%), followed by T3 (55.30b%) and T2 (52.70c%) while the lowest crude protein content was found in To (44.77e%).
The means values of fat content of soya protein isolate fermented dairy product differed momentously and To contained the highest value (9.62a %) followed by 8.94b and 8.59c% in T1 (10% SF1) and T2 (15% SPI), respectively. The lowest value (8.Ole %) for the fat content was found in T4, which was prepared from 25% SPI addition in Kurut recipe. The means for the crude fiber content of SF1 enriched Kurut exhibited that T4 (SPI 25%) had the highest significant crude fiber (0.31a %) followed by 0.2Th% in T3 (SPI 20%) 0.23b% in T2 and T1 whereas, lowest fiber value was recorded for control Kurut (0.21b %). The ash content decreased significantly at all levels of SPI addition in the product; decreased from 9.97a% to 7.61e% up to 25% of soya protein isolate addition. The overall range for the NFE content was found to be from 25.89±1.00 to 35.60±1.04%.
Lactose content ranged from 19.90% to 26.90% from beginning to end of the study. Minimum mean value for lactose (22.77%) was observed at 0 day where as increasing trend was observed with progressive increase of storage period. The highest total solids were noted in T3 (88.43a) followed by T4 (88.42a) and T2 (88.38 a), whereas the lowest total solids value was found in case of To also it is controlled treatment i.e. (88.14a) (Table 4.9). The mean values for total solids of different treatments with 90 days of storage are mentioned in Table 4.9 all the treatments different momentously for total solids were noted 88.75a, 88.45a, 88.45a, 87.64a at 0 , 30, 60 and 90 days respectively.
The means value for acidity of various treatments showed in Table 4.10. It ranged from 1.52d to 1.81a % from initiation to end of the study. Minimum mean value for acidity (1.49d %) was observed at 0 day where as increasing tendency was observed with progressive increase of storage period. At 30 days, it was 1.57c % that increased to 1.67b % at 60 days and 1.79a at 90 days. The mean pH values of all the treatments decreased momentously with storage interval. The highest pH value was noted in T4 (4.53a) followed by T3 (4.38b), T2 (4.16c), and Ti (4.Old), whereas the lowest pH value was found in case of T0.
Color scores assigned to control Kurut were highest (12.Ola), which differed non-significantly with scores assigned to 10% SPI fortification (12.18a), 15% SF1 fortification (12.02a) and 20% SPI fortification (11.88a) while scores given to 25% SPI fortification (11.llb) were significantly lowest from all other treatment scores. Storage has significant effect on color of SF1 fortified Kurut. The scores for flavor of Kurut prepared from different SPI fortified samples showed that Kurut prepared from control obtained the highest flavor score (12.35a) followed by T1 and T2 that were assigned 12.22a and 11.78b scores, respectively. The significant lowest flavor scores 9.Old was allocated to T4 (25% SPI). Storage resulted significant effect on flavor of Kurut prepared from different SPI levels. At 0 day, the highest flavor score (11.62 a) was given by the panelists which decreased to 11.18b, 10.72c and 10.25d after 30, 60 and 90 days of storage.
Texture scores differed variably with SPI addition level whereas, decreased with the progression of storage period. Average overall scores for texture ranged from 10.2± 0.88 to 13.6± 1.34 among various treatments throughout the storage period. It is obvious from the findings that panelists rated higher with SPI addition up to 15% (T2).The judges placed T1 (12.47a) at the top for overall acceptability scores which differed non-significantly with control Kurut (12.28ab) followed by T2 (12.03b) T3 (10.07c) while the lowest mean overall acceptability scores were assigned to T4 (9.19d). Storage also has significant negative effect on overall acceptability scores; decreased from 11.80a at the start of the study to 11.41b, 10.92c , and 10.71c at 30, 60 and 90 days of storage interval, respectively.
Generally, soya protein isolate addition in Kurut (fermented dairy product) resulted in improved chemical and nutritional value. SF1 addition resulted in progressive increase in protein and fiber content, whereas fat and ash contents decreased with SPI augmentation. Regarding sensoric acceptability of Kurut prepared with SF1 fortification; organoleptic quality was affected with SPI levels, however, Kurut prepared from up to 15% SF1 level was not much different from control Kurut. Hence Kurut prepare up to 15% SPI addition level with improved nutritional profile, increased level of essential amino acids and acceptable organoleptic quality has a potential to cope protein deficiency in some vulnerable segment of population and is thus recommended for commercial application.
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2.
Effects Of Storage And Processing Condition On The Quality Of Whola Milk Powder
by Muhammad Yaqoob Ellahi | Prof.Dr. Muhammad Abdullah | Dr. Muhammad Ayaz | Dr. Saima.
Material type: ; Format:
print
Publisher: 2009Dissertation note: Milk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water. Milk production in flush season is much more than the requirement. Milk production and supply fluctuate through out the year and during winter it is surplus to its demand. Dairy is one of the expanding industrial sectors in Pakistan; about 17 units are engaged in the production of various dairy products. Surplus milk is available in winter and this is the normal practice of dairy industry in Pakistan that surplus milk is converted in to different types of milk powders. The objectives of the study were to evaluate the physico- chemical and keeping quality of whole milk powder commercially available in the market and comparative study of functional properties among different brands of whole milk powders, evaluate the storage stability of different brands of whole milk powder atl5°C, 25°C and 40°C temperature and study the effects of processing conditions indicator like Hydroxymethyl Furfural (HMF) during storage.
Project was undertaken to study the effect of storage temperatures (15, 25 and 40°C) and processing conditions on physico chemical and sensory characteristics of whole milk powder. Statistical analysis of whole milk powder samples indicated during storage non significant changes in protein, ash, fat, lactose, acidity, burnt particles within the treatments as a function of storage was observed. Significant changes were recorded in free fatty acids, solubility index and per oxide value within the treatments and during storage period of 120 days. At 120 days of storage minimum increase in free fatty acids and peroxide value was noted in T3. Acidity, free fatty acids and peroxide value increased throughout the storage period of 120 days but at 15 °C the effect of storage on free fatty acids and peroxide value was comparatively less than 25 and 40 °C.
Hydroxy methyl furfural was found significant within the treatments and effect of storage period and temperature was also significant. Hydroxy methyl furfural almost remained same at 15 °C, with the increase of temperature it increased significantly. Sensory evaluation was carried out by a panel of six trained judges it was noted that score for color, taste; smell and mouth feel decreased with the increase of temperature and storage period. The highest score for color, smell, taste and mouth feel was obtained by T3 during 120 days of storage. Chemical analysis of whole milk powder samples showed that whole milk powder samples stored at 40 °C were most affected in terms of physico chmeical and sensory quality.
Overall results indicated that physico chemical quality and sensory properties of T3 was found best and it was comparatively less affected by storage temperatures. On the basis of this study it is recommended that for proper storage of whole milk powder 15 °C temperatures is suitable.
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3.
Comparative Study On Physico-Chemical ,Microbiological & Chemical Adulterants Of Raw & Processed Milk.
by Qasim Raza | Prof.Dr. Muhammed Ayaz | Prof. Dr Muhammed Abdullah.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2009Dissertation note: Milk production, handling, storage, transportation and marketing of milk is handled in a primitive way in Pakistan. Mostly middle man and contractors are involved in the collection, marketing and distribution of milk. Most of the milk is produced in rural sareas and transported to cities where it is supplied to milk plants and also to house consumers. During transportation and distribution there is no refrigeration involved. Middle man adds ice to keep the milk cool and prevent from spoilage. In addition, they also add chemical to kill bacteria and prevent spoilage of milk.
Adulteration of milk is one of the most serious issue in the dairy sector of Pakistan, causing not only major economic losses for the processing industry, but also major health risks for the consumers. Milk is a perishable item and to prevent the spoilage of milk various chemicals are added. In addition to that microbiological quality of milk is very important which directly concern not only with milk spoilage but also consumer health
Keeping in view this study the main object of this study is to determine the hysico-chemical, microbiological and adulterants in raw and processed milk available in Lahore. The raw milk samples ware collected from local market of Lahore city Gawalas, Retail milk shops, Small Dairy Farms sale points and Milk Plants collection centers. A total of 80 samples of raw and 40 samples of processed milk were collected from Lahore
Raw milk samples were collected from Retail milk shops and Gowalas at four different locations of Lahore city i.e. Defence, Allama Iqbal Town, Samanabad and Inside the wall city, from Small Dairy Farms sale points Sakhian pul and Shadera Town areas. Five samples were also collected from experimental dairy farm of UVAS and collection centers of 4 companies.
UHT and Pasteurized milk samples of five different brands were collected from Lahore. A total of 120 milk samples were collected for Physico-chemical, Microbiological and Chemical Adulterants study.
Physico-chemical, microbiological analysis and adulterants detection tests were performed in WTO Laboratory , University of Veterinary and Animal Sciences, Lahore. Color, Taste and flavor of most of the samples were found normal in color, taste and flavor except a few samples of raw milk from shops and Gawalas. Temperature of raw milk was ranged from 4.80±0.096 °C to 30.48±0.611 °C. UHT brands were at ambient temperature and Pasteurized milk brands were stored at refrigeration temperature.
Density in raw milk was ranged from 18.100±0.575 to 27.738±0.16203, lowest in Gawalas and highest in UVAS Dairy. In UHT milk ranged from 26.142±0.088 to 28.222±0.3 15 and in pasteurized milk ranged from 26.280±0.527 to 27.377±0.147.
The highest mean of freezing point recorded was -0.325±0.0 10 °C in Gawalas and lowest -0.542±0.003 °C observed in UVAS Dairy milk. URT milk ranged from -0.487±0.006 °C to -0.463±0.007 °C and in pasteurized milk brands ranged from -0.480±0.002 °C to - 0.455±0.008 °C.
Fat in raw milk ranged from 4.038-0.056% to 6.340±0.060% lowest was in shops and highest in UVAS Dairy milk. UHT fat ranged from 3.472±0.006% to 3.492±0.006% and in Pasteurized milk fat ranged 3.452±0.020% to 3.495±0.005%.
SNF in raw milk ranged from 5.386±0.13745% to 8.226±0.026% lowest in Gawalas and highest in UVAS Dairy. In UHT milk fat ranged from 7.465±0.033% to 8.082±0.09151% and in Pasteurized milk SNF ranged from 7.563±0.125% to 7.905±0.023%.
Protein in raw milk ranged from 2.131±0.060% to 3.162±0.017%, lowest was in shops and highest was in UVAS Dairy. In UHT milk protein ranged from 2.99 1±0.026% to 3.2 10±0.038%, in Pasteurized milk protein ranged from3.001±0.053 to 3.146±0.009. Lactose in raw milk ranged from 2.768±0.067% to 4.364±0.041%, lowest was in Gawalas and highest in UVAS Dairy. In UHT milk lactose ranged from 3.827±0.011% to 4.107±0.050%, in Pasteurized milk lactose ranged from 3.870±0.070 to 4.020±0.044.
Ash in raw milk ranged from 0.512±0.017% to 0.786 ±0.004%, lowest was in Gawalas and highest in UVAS Dairy farm. In UHT ash ranged from 0.698±0.0 1 1% to 0.739±0.007%, in Pasteurized milk ash ranged from 0.689±.008% to 0.739±0.007%.
Water added in raw milk ranged from 0 to 36.527±1.945%, lowest was in UVAS Dairy farm and highest Gawalas milk. In UHT water added ranged from 5.939±1.094% tol2.229±0.407% in Pasteurized milk water added ranged from 6.975±0.045% to 12. 150± 1.769%.
pH in raw milk ranged from 6.726±0.019 to 7.052±0.027, lowest was in UVAS Dairy and highest was in Gawalas milk, In UHT milk pH ranged from 6.839±0.019 to 6.870±0.0 19, in Pasteurized milk pH ranged from 6.800±0.024 to 6.886±0.03 1.
Acidity in raw milk ranged from 0.147±0.001% to 0.161±0.000%, lowest was in Gawalas and highest was in Dairy plant collection centers. In UHT milk acidity' ranged from 0.158±0.003% to 0.161±0.003% and in Pasteurized milk acidity ranged from 0.158±0.003% to 0.161±0.003%.To study the microbiological quality, total plate count (TPC), coliform count and S. aureus count were made.
TPC in raw milk ranged from 2.9 x iO± 2.2 x i04 to 1.7 x l0 ± 8.1 x 10± 8.1 x 106. Lowest was in UVAS Dairy farm and highest was in Gawalas milk, in Pasteurized milk TPC ranged from 5.0 x 10±l .2 x i04 to 6.8 x 10±2.3 x 104.
Coliform count in raw milk ranged from 3.1 x i0± 3.0 X 102 to 4.4 x i05 ± 4.3 X i03.
Lowest was 3.1 x i± 3.0 X 102 in UVAS dairy farm and highest was in Gawalas milk.
In Pasteurized milk Coliform count ranged from 58±3.856 to 344±161.272.
Staph aureus Count in raw milk ranged from 6.4 X l0±6.7 X 102 to 8.7 X 10±2.2 X i0
Lowest was in UVAS Dairy farm and highest was in Shops milk, in Pasteurized milk Staph aureus Count ranged from 61.87lO.901 to 276.62±105.178.
All UHT brands were found negative for TPC, Coliform count and Staph aureus count.
The qualitative tests adulterants were performed by (M.A.T). Kit.
In raw milk the major adulterants found were Urea, Formaldehyde, Hydrogen peroxide,
Neutralizers, Boric acid and QAC. All adulterants were found negative in the milk of
UVAS dairy farm.
In UHT and Pasteurized brands the adulterants found were Salt, Sugar, Starch and
Hydrogen peroxide.
Conclusion
On the basis of present finding, it is concluded that multiple factors can markedly affect the quality of milk. Water addition was one of the major adulteration present in every step of milk marketing. All the raw milk samples were found inferior for their Phsicochemical quality. In processed milk the fat percentage was in the normal range while other parameters were inferior. Microbiological contamination was also higher in raw and pasteurized milk samples. Adulteration of milk with chemicals such as caustic soda, urea, formalin, hydrogen peroxide, sugar and salt were also detected in raw and processed milk. The high microbiological contamination and presence of chemical adultrants in raw and processed milk showed that the milk constitutes a potential public health hazard.
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4.
Effect Of Replacing Milk Fat With Chemically Interesterified And Enzymatically Transesterified Palm Olein on Physico-Chemical and Sensory Characteristics of Ice Cream
by Muhammad Awais Khurshid | Prof.Dr.Muhammad Abdullah | Mr.Muhammad | Mr.Muhammad Nadeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2009Dissertation note: Ice cream is the most popular dairy product and equally liked by people of all ages. Milk fat is important to ice cream because it increases the richness of flavor, produces a smooth characteristic texture, gives body to the ice cream and contributes good melting properties. Intake of milk fat has been associated with coronary heart disease. Vegetable fats are used extensively as fat sources in ice cream. Functional properties of vegetable oils are modified by the process of hydrogenation. Palm olein is a fraction of palm oil having low melting point and high iodine value which is also used in ice cream manufacturing as source of vegetable fat. Physico-chemical characteristics of vegetable oils and fats can also be modified by interesterification. It is an acyl-rearrangement reaction on the glycerol molecule and may either be random or selective. Interesterification can be carried out chemically and enzymatically. Sodium Methylate is used in chemical interesterification. In enzymatic interesterification microbial lipases is used as the catalyst. In this research of ice cream manufacturing, milk fat was replaced with interesterified palm olein in to find out the optimum level at which milk fat could be replaced with interesterified palm olein and to develop a more health friendly ice cream which has lower level of saturated fatty acids and no trans fatty acids.
The experiment was involved in making ten types of ice cream and thirty batches of ice cream was prepared. Mix was heated to 80 °C, homogenized in a clean and sanitized double stage homogenizer. Pasteurized and homogenized mix was cooled immediately to 4 °C and will be aged at this temperature for 24 hours. The mix was then frozen. Analysis of skim milk powder for moisture, fat, acidity, protein, lactose and ash, analysis of milk fat for fat, free fatty acids and acidity, analysis of palm olein before and after interesterification for free fatty acids, iodine value, peroxide value, melting point, color and moisture, analysis of ice cream for chemical tests including pH, acidity, fat, protein, ash, total solids and physical tests including color, flavor, taste and overall acceptability, physical parameters of ice cream for whippingability, hardness, overrun measurement, melting test, viscosity and storage study was determined. The data obtained was statistically analyzed to find out the effect of treatment and effect of storage on treatment.
Compositional attributes like fat, protein, ash and total solid contents were not influenced by the addition of chemically interesterified and enzymatically transesterified palm olein at all levels i.e from 25% to 100% replacement. Compositional attributes were not influenced by storage period of 60 days.Addition of either chemically interesterified palm olein or enzymatically transesterified palm olein did not have significant effect of pH and acidity of different treatments. During storage of 60 days pH slightly decreased while acidity increased non significantly.
The addition of vegetable oil in different treatments of ice cream tended to decrease the whippingability with increase levels of chemically interesterified and enzymatically transesteified palm olein. Statistical data represented that highest level of whippingability was T2 (1.185) and minimum level in T9 (0.913). Whippingability decreased throughout storage period of 60 days in all treatments. Decrease in whippingability may be due to increase level of unmodified palm olein in ice cream. Overrun varied between different treatments of ice cream and maximum level of overrun in T2 (83.482) and minimum level in T9 (65.635). Decrease in overrun may be due increase level of chemically interesterified and enzymatically transesteified palm olein in mix of ice cream. Effect of storage on treatments was significant. The interaction between treatments and storage was also significant. Melting resistance varied between different treatments of ice cream and maximum level of melting resistance in T2 (39.660) and minimum level in T9 (21.667). Increase in melting resistance may be due increase level of chemically interesterified and enzymatically transesteified palm olein in mix of ice cream.
Flavor of different treatments of ice cream varied significantly among each other and the maximum score for flavor was in T2 (7.95) and minimum in T9 (6.56). Flavor slightly decreased throughout storage period of 60 days in all treatments.Statistical data for color of different treatments of ice cream indicated that all treatments varied significantly among each other and the maximum score for flavor was in T2 (8.07) and minimum in T9 (5.65). Color slightly decreased throughout storage period of 60 days in all treatments. The mean scores for taste of modified vegetable fat in different treatments of ice cream showed that maximum level of score of taste was in T2 (8.04) and minimum in T9 (4.65). Decline in flavor score may be due to increase in modified vegetable oil in ice cream.
Overall acceptability scores were affected significantly with different treatments of ice cream with modified vegetable fat addition and storage interval and also significant. Judges placed T2 (7.95) at the top which differed significantly with different treatments of ice cream while the lowest mean overall acceptability scores were assigned to T9 (5.56). Storage also had significant effect on overall acceptability scores. The main objective of this research work was to replace milk fat with chemically interesterified and enzymatically transesterfied palm olein in the production of ice cream. Replacement of milk fat at T2 level i.e (50% milk fat and 50 % chemically interesterified palm olein) and T7 (25% milk fat and 75% enzymatically transesterified palm olein) did not have adverse effect on fat, protein,ash, total solids, pH and acidity of ice cream. As evident from the sensory scores T2 and T7 (50% milk fat and 50 % chemically interesterified palm olein) and T7 (25% milk fat and 75% enzymatically transesterified palm olein) obtained maximum score for color, flavor, taste and overall acceptability and did not influence significantly from control. It is concluded that satisfactory quality ice cream can be manufactured by replacing 50% milk fat with 50% chemically interesterified palm olein and 25% milk fat with 75% enzymatically transesterified palm olein.
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5.
Effect Of Vegetable Oils Blend On Physico Chemical Sensory Characteristics Of Low Fat Ice Cream
by Gohar Abbas Khan | Prof. Dr. Muhammed Abdullah | Dr. Jalees | Muhammed Nadeem.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Ice cream is the most popular dairy product and equally liked by people of all ages. Milk fat is important to ice cream because t increases the richness of flavor, produces a smooth characteristic texture, gives body to the ice cream and contributes good melting properties. intake of milk fat has been associated with coronary heart disease. Vegetable Cats are used extensively as fat sources in ice cream. Palm oil having low melting point and high iodine value which is also used in ice cream manufacturing as source of vegetable fat. In this research work of ice cream manufacturing, milk fat was replaced with palm oil and sunflower vegetable oil to find out the optimum level at which milk fat could he replaced with vegetable oil blend and to develop a more health friendly ice cream which has lower level of saturated fatty acids and no trans fatty acids.
The experiment was involved in making five types of ice cream and fifteen batches of ice cream were prepared. Mix was heated to 80 °C. homogenized in a clean and sanitized double stage homogenizer. Pasteurized and homogenized mix was cooled immediately to 4 °C and will be aged at this temperature for 24 hours. The mix was then frozen. Analysis of ice cream for chemical tests including pH, acidity, fat, protein, ash, total solids and physical tests including color, flavor, taste and overall acceptability, physical parameters of ice cream for whippingability, hardness, overrun measurement, melting test, viscosity and storage study was determined. The data obtained was statistically analyzed to find out the effect of treatment and storage intervals.
Compositional attributes like fat, protein, ash and total solid contents were not influenced by the addition of vegetable oil blend at all levels i.e from 25% to 100% replacement. Compositional attributes were not influenced by storage period of 60 days. Addition of vegetable oil blend did not have significant effect of pH and acidity of different treatments. During storage of 60 days pH slightly decreased while acidity increased non significantly.
The addition of vegetable oil in different treatments of ice cream tended to decrease the whippingability with increase levels of vegetable oil blend. Whippingability decreased throughout storage period of 60 days in all treatments. Decrease in whippingability may be due to increased level of vegetable oil blend in ice cream. Overrun varied between different treatments of ice cream .The maximum level of overrun was observed in T2 (81.91) and minimum level in T4 (65.11). Decrease in overrun may he due to increased level of vegetable oil blend in mix of ice cream. Effect of storage on treatments was significant. The interaction between treatments and storage was also non significant. Melting resistance varied between different treatments of ice cream and maximum level of melting resistance in T2 (45.83) and minimum level in T0 (2 9.83). l) Decreased in melting resistance may be due increase level of vegetable oil blend in mix of ice cream.
Flavor of different treatments of ice cream varied significantly among each other and the maximum score for flavor was in T2 (8.08) and minimum in T4 (6.74). Flavor slightly decreased throughout storage period of 60 days in all treatments. Statistical data for color of different treatments of ice cream indicated that all treatments varied significantly among each other and the maximum score for flavor was in T2 (8.97) and minimum in 14 (5.64). Color slightly decreased throughout storage period of 60 days in all treatments. The mean scores for taste of modified vegetable fat in different treatments of ice cream showed that maximum level of score of taste was in 12 (8.23) and minimum in 14 (5.89). Decline in flavor score may be due to increase in modified vegetable oil in ice cream.
Overall acceptability scores were affected significantly with different treatments of ice cream with modified vegetable fat addition and storage interval and also significant. Judges placed 12 (8.08) at the top which differed significantly with other treatments of ice cream while the lowest mean overall acceptability scores were assigned to '1,4 (5.77). Storage also had significant effect on overall acceptability scores. The main objective of this research work was to replace milk fat with vegetable oil blend in the production of ice cream. Replacement of milk fat at 12 level i.e (50% milk fat and 50 % vegetable oil blend) did not have adverse effect on fat, protein,ash, total solids, pH and acidity of ice cream. As evident from the sensory scores T2 obtained maximum score for color, flavor, taste and overall acceptability and did not influence significantly from control. It is concluded that satisfactory quality ice cream can be manufactured by replacing 50% milk fat with 50% vegetable oils blend
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6.
Study Of Physico Chemical And Microbiological Quality And Adulteration In Processed Dairy Products
by Sibghat Ullah | Prof. Dr. Muhammad Ayaz | Dr. Muhammad Nasir | Prof. Dr. Anjum.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Dairy products are perishable food items and are good source of nutrients for human being as well as microorganisms. Adulteration in processed dairy products has become a very serious and alarming issue in Pakistan. The milk and milk product adulterants include water, starch, vegetable oil, yeast, Soya protein, whey powder and hazardous substances. There is a growing demand from consumers for healthy and hygienic dairy products. Keeping in view these facts, the present study was carried out to determine the physicochemical, microbiological and adulteration in various processed dairy products. The results are summarized as follows:
The highest mean values of physical tests in ice cream samples were, melting resistance 11.64 +0.030, melting quality 28.27+0.322.The highest mean values of yoghurt samples in different chemical tests were i.e. Fat 3.46 +0.140%, pH 5.67±0.01, Ash 2.63+0.208%, Total solids 14.28±0.10% and Moisture content 81.56+2.645%. The highest mean values of cheese samples in different chemical tests were i.e. Fat 31.93+0.801%, pH 4.60+0.447, Lactose 1.81+0.159%. Highest mean values for milk powder samples were i.e. Lactose 47.98+1.178%, Protein contents 23.86+1.289%, Total solids 94.82 +0.430% and Moisture content 6.34+1.72%. Highest mean values of microbiological count in yoghurt samples were i.e. Total plate count 4.60+0.627 log cfu/g, Coliform count 3.85+0.442 log cfu/g and Staph aureus count 4.52 +0.577 log cfu/g. Highest mean values of microbiological count in
cheese samples were i.e. Total plate count 4.93+1.128 log cfu/g, Coliform count 5.28+0.759 log cfu/g and Staph aureus count 4.64+1.132 log cfu/g. Highest mean values of microbiological count in butter samples were i.e. Total plate count 5.39+0.534 log cfu/g, Coliform count 5.39 +0.524 log cfu/g and Staph aureus count 5.35 +0.736 log cfu/g. Highest mean values of different microbiological tests in ice cream samples were i.e. Total plate count 5.76+0.690 log cfu/g, Coliform count 5.41+0.616 log cfu/g and Staph aureus count 6.38 +0.536 log cfu/g.
Adulteration study in different dairy products are summarized as i.e. Haleeb and Nestle yoghurt brands were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while H2O2 was detected positive in both yoghurt samples of Haleeb and Nestle. Similarly all the chemical adulterants tests were negative for milk powder samples of Haleeb and Nurpur brands while positive for H2O2. Results about ice cream samples shows that all the ice cream samples were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while positive for H2O2.
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7.
Effect Of Various Levels Of Probiotics(Lactobacillus Acidophilus And Bifidobacterium Bifidum) On Physicochemical, Microbiological And Sensory Characteristics Of Ice Cream
by Aliya Javed | Dr. Muhammad Ayaz | Dr. Saima | Muhammad Nadeem.
Material type: ; Format:
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Publisher: 2010Dissertation note: Ice-cream is a frozen mixture of combination of components, such as milk, sweeteners, stabilizers, emulsifiers and flavoring agents. Ice-creams are food products which show excellent potential for delivering probiotics to consumer. Probiotics are basically health promoting gut friendly bacteria. Minimum viable quantity of probiotics which is beneficial for human beings is 106 or 107 cfu/g. Benefits are strain specific and cannot be extrapolated. Keeping in view the importance of probiotics the present research study was planned to determine the influence of various levels of probiotics (Lactobacillus acidophilus and Bifidobacterium bifidum) on physicochemical and sensory characteristics of ice cream, assessing the viability of probiotics at different storage periods and to give innovative and value added product to commercial ice cream manufacturers. In order to carry out the study, Freeze dried cultures of two probiotic bacteria i.e., Lactobacilus acidophilus (DVS LA-5 Probio-Tec®) and Bifidobacterium bifidum (DVS BB-12® Probio-Tec®) were obtained from Chr. Hansen (Hørsholm Denmark). The probiotic cultures were stored at - 18? C in freezer.
These two probiotic strains were inoculated alone and in combination in ice cream mix at three different inclusion levels. Hence there were total nine experimental treatments. A regular or control ice cream i.e., without any probiotic culture was also used along with treatments. Probiotic ice cream preparation and physical tests were performed at walls Ice Cream factory, Lahore, Pakistan. Chemical analysis were performed at department of Food and Nutrition laboratory, whereas, Microbiological tests were conducted at department of Microbiology, University of Veterinary and Animal Sciences, Lahore.
Probiotic ice cream was manufactured in the pilot plant of the research and development department, Unilever Walls Ice Cream factory Lahore. Ice cream mix was prepared by following standard procedure. After mixing, homogenization and pasteurization of ice cream mix, it was cooled to 41°C and was divided into ten equal parts. Probiotics cultures alone and in combination, according to experimental design, were added in ice cream mix. Then it was fermented for two hours at 41°C. Then mix was aged at 4°C for a period of 2 hours followed by freezing and hardening. Ice cream samples were packed in one liter plastic tubs and were stored at - 18°C in freezer.
Ice cream samples were analyzed after every fifteen days interval during storage period of three months. Physicochemical tests including overrun, viscosity, melting resistance, pH, acidity, fat, protein, total solids were performed by following the methods of AOAC (2000). As far as results of physicochemical tests are concerned, it was observed that both Lactobacillus acidophilus and Bifidobacterium bifidum are able to produce acid in ice cream. Acidity tended to increase as a result of increase in the number of bacteria. Highest pH was observed in control (R) sample, whereas, lowest pH was observed for samples having mixed culture. pH tended to decrease throughout storage. Lactobacillus acidophilus found more acid producing than Bifidobacterium bifidum. Ice cream samples containing high levels of probiotic bacteria showed decreased value of overrun. Whereas no effect was found in case of viscosity. Samples with increased level of bacteria showed significantly less melting resistance. Also, melting resistance tended to decrease significantly with increase in storage. Total solids and fat contents remained constant throughout storage and effect of treatments was statistically non significant. In case of protein contents, a positive correlation was observed .Increase in level of bacteria , increased the protein contents of ice cream, but it remained constant throughout the storage.
Viable probiotic bacteria were enumerated by using the technique of spread plate method by using RCA media. In present study, cell count of viable bacteria, after fermentation, showed increase number of colonies. Samples inoculated with B3 were excellent in regard of exhibiting probiotic property followed by treatments B2 and A3. Treatments in combination i.e., C1, C2 and C3 showed results close to treatments having single cultur , which might be due to nutrients competency with each other. Furthermore, it was quite difficult to count colonies in mixed culture. Ice cream samples prepared from mixed culture were more acidic in taste and flavour and were least liked by sensory evaluators.
Probiotic ice cream was subjected for sensory evaluation by five panel of judges. They rated ice cream by using nine point hedonic scale. Color of ice cream did not show any change throughout storage and was not affected by various levels of probiotics. No surface spots were found in any treatment at any storage period. Due to acid producing nature of probiotics, slight acidic changes were observed in thickness, flavour and taste of ice cream. However, overall acceptability for all probiotic ice cream was good. The data were analyzed according to analysis of variance technique under factorial arrangement. Significance of means was compared by using Duncan's multiple range test.
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8.
Prepartyion And Evaluation Of Cheddar Cheese From Lactobacillus Acidophilus And Bifidobacterum Bifidum
by Irum Naz | Prof. Dr. Muhammad Abdullah | Dr. Muhammad Ayaz | Prof. Dr.
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Publisher: 2010Dissertation note: Cheese is a food product which is made by fermenting milk by adding certain starter culture. It is highly proteinaceous and contains high content of fat. It has many flavors but Cheddar Cheese is most popular among all of its kinds. By adding probiotics in cheese it would be added to the group of functional foods.
Probiotics are live micro organisms that are useful for human body if taken in proper amount. There are many food products which contains probiotics like yogurt and fermented milk but the main drawback of these products are their shelf life which is very short and probiotics does not remain viable for longer period of time .
The study was formulated to manufacture probiotic cheddar cheese, chemical and sensory evaluation of probiotic cheese and to check the viability of probiotics. The data was statistically analyzed for the effect of storage and treatment on probiotic viability by using Duncan's test.
The probiotic cheddar cheese was manufactured at Haleeb Foods. Starter culture and rennet was provided by Haleeb foods and probiotic cultures in freeze-died form were obtained from Christian Hansen, Denmark. The starter culture alone and in combination with different concentrations of probiotics were added to milk for cheese making. After completing all the steps involved in its preparation, cheese were removed from mould, packed in vacuum cryovac packaging and were placed for ripening for 90 days at 4ºC.
Sensory evaluation of Cheddar Cheese was done by a team of panelists to check its flavor, colour, taste, texture and overall acceptability at every fifteen days interval during maturation time. There is a significant effect of different levels of probiotics on flavor, color, taste, texture and overall acceptability of Cheddar Cheese. Storage has also shown a significant effect on the sensory parameters of cheese.
Chemical tests like pH, fat, moisture, protein, salt and acidity concentrations were also carried out after fifteen days interval at the laboratory of Department of Food and Nutrition, University of Veterinary and Animal Sciences Lahore. There is a significant effect of pH, acidity, fat and protein on cheddar cheese. As pH lowers with the passage of time its acidity increases. So there is significant effect of storage on different treatment levels. The levels of Lactobacillus acidophilus specifically have shown an increased acidity.
Viability of probiotic bacteria was checked at 15 days interval at the Laboratory of Department of Microbiology, University of Veterinary and Animal Sciences, Lahore. During ripening Bifidobacterium bifidum has shown a good viability level of 107 and 108 cfu/20g of cheese. But on the other hand lactobacillus acidophilus have sustain its numbers for about two weeks and then decreased to a very low level. So there is a significant effect of viability on both strains during the storage. There is non significant effect of levels on viability of probiotics.
The statistical analysis used was two way analysis of variance to check the treatment and storage effect on probiotic cheddar cheese by following the method (Steel et al., 1997). Significance of means was compared by using DUNCAN'S multiple range tests (1955).
The research has enabled us to conclude the outcomes that the Cheddar Cheese is a good vehicle for delivery of probiotics but the lactobacillus strain needs more improvements its viability is concerned.
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9.
Study Of Physicochemcial And Microbioloigcal Quality And Adulteration Of Processed Fluid Milk In Punjab
by Abdul Rehman | Prof. Dr. Muhammad Abdullah | Dr. Jalees | Dr. Muhammad Ayaz.
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Publisher: 2010Dissertation note: Milk production, handling, storage, transportation and marketing of milk is handled in a primitive way in Pakistan. Mostly middle man and contractors are involved in the collection, marketing and distribution of milk. Most of the milk is produced in rural areas and transported to cities where it is supplied to milk plants and also to house consumers. During transportation and distribution there is no refrigeration involved. Middle man adds ice to keep the milk cool and prevent from spoilage. In addition, they also add chemical to kill bacteria and prevent spoilage of milk.
Adulteration of milk is one of the most serious issue in the dairy sector of Pakistan, causing not only major economic losses for the processing industry, but also major health risks for the consumers. Milk is a perishable item and to prevent the spoilage of milk various chemicals are added by the milk collectors. In addition, the microbiological quality of milk is very important which directly concern not only with milk spoilage but also consumer's health
Keeping in view the above mentioned factors, study was conducted to determine the physico-chemical, microbiological and adulterants in processed milk in Punjab. A total of 30 samples of UHT and 30 samples of pasteurized milk were collected and examined from production units in Punjab.
Density in UHT milk ranged from 22.53+0.08 to 28.44+0.27 and in pasteurized milk ranged from 23.43+0.35 to 27.21±0.17. Conductivity in UHT milk ranged from 9.72+0.38 to 11.33+0.28 and in Pasteurized milk ranged from 9.13+0.08 to 10.13±0.18. Freezing point in UHT milk ranged from -0.49+0.006 ºC to -0.45±0.005 ºC and in pasteurized milk brands ranged from -0.47+0.002 ºC to -0.45+0.008 ºC. Fat in UHT milk ranged from 3.74+0.17 % to 3.99+0.31 % and in Pasteurized milk fat ranged 3.46+0.09 % to 3.60+0.01. SNF in UHT milk ranged from 7.65+0.30 % to 8.03+0.66 % and in Pasteurized milk SNF ranged from 7.57+0.13 % to 7.89+0.08 %. Protein in UHT milk ranged from 3.16+0.11 % to 3.24+0.03 %, in Pasteurized milk protein ranged from 2.92+0.09 % to 3.05+0.03.
Lactose in UHT milk ranged from 3.90+0.01 % to 4.08+0.04 %, in Pasteurized milk lactose ranged from 3.69+0.16 to 4.05+0.04. Ash in UHT milk ranged from 0.70+0.003 % to 0.75+0.003 %, in Pasteurized milk ash ranged from 0.54+.08 % to 0.73±0.01 %. Water added in UHT milk ranged from 6.36+0.33 % to 11.11+0.06 % in Pasteurized milk water added ranged from 8.74±0.04 % to 11.54+0.02 %. pH in UHT milk ranged from 6.67+0.01 to 6.82+0.008, in Pasteurized milk pH ranged from 6.38+0.19 to 6.76+0.11. Acidity in UHT milk ranged from 0.15+0.03 % to 0.16+0.06 % and in Pasteurized milk acidity ranged from 0.14+0.003 % to 0.16+0.01 %.
TPC in Pasteurized milk ranged from 5.0 x 104+1.2 x 104 to 6.8 x 104+2.3 x 104 . Coliform count in Pasteurized milk ranged from 62+3.84 to 378+25.98. Staph aureus Count in Pasteurized milk ranged from 63.33+4.41 to 275.32+17.32.
All UHT milk brands were found negative for TPC, Coliform, Staph aureus and Yeast and Mold count.
The qualitative tests adulterants were performed by (M.A.T) Kit.
In UHT and Pasteurized brands the adulterants found were Salt, Sugar, Starch and Hydrogen peroxide.
Conclusion
On the basis of present finding, it is concluded that water addition was one of the major factors present in every segment of milk marketing which decreases the fat and SNF content of milk and markedly effect the physical and chemical quality of milk. Consumers may also be facing potential public health hazards caused by chemical adulteration and food borne pathogens in the milk.
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10.
Study On Chemical Composition Of Nili Ravi Buffalo Milk
by Yasir Abrar | Prof. Dr. Muhammad Ayaz | Dr. Jaleed | Mr. Muhammad Nadeem.
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Publisher: 2010Dissertation note: Milk is a complete food and contains all the nutritional components in balanced form. It helps to meet important nutritional needs of the human body. Vitamins, minerals, sugar, Fat, and protein are present in milk. Among the established breeds of buffalo in Pakistan. the Nili-Ravi breed originated in the valleys of Sutlej and Ravi rivers is dominant in the Punjab province. The purpose of the study is to determine the chemical composition and fatty acid profile of buffalo milk.
The milk animals, Buffaloes were divided into 3 groups on the basis of lactation period i.e early, middle and late lactation. Five animals were present in each group. Six milk samples. 3 in the morning and 3 in the evening from each animal was collected. A total of 90 milk samples were obtained for analysis. Milk in bottles of 500 ml capacity was transported to lab. [he samples were analyzed in Livestock Production Research Laboratory, Livestock Production Research Institute Bahadurnagar (Okara). Temperature, Density, Conductivity and freezing point was determined by using Milkoscan.
Buffalo samples were analyzed for proximate analysis, parameters like fat, crude protein, lactose, ash, solids not fat, total solids, pH and acidity were determined. Fatty acid profile of buffalo milk was determined by the method of AOAC (2000). Milk fat content (%)was Ihund to be significantly (p<0.05) lower in the early (6.52) and mid lactation (6.61) stages than the late lactation stage (6.85). The content of TS (%) was found to be significantly (p<O.05) higher in the late lactation (14.62 and 15.45) stage than the early (12.94 and 13.65) and mid lactation (13.76 and 14.14) stages. In contrast, the content of total protein (4.31 to 4.78%), SNF (X.4() to8.70%), lactose (4.36 to 4.74%), and ash (0.l8to 0.19%) did not vary significantly among the different lactation stages.
Fatty acids profile also checked from Cl to C20. The values of Butyric acid, Caproic acid. Myristic acid, Stearic acid, and Oleic acid showed significant increase towards end of lactation. 'lhcse values of fatty acids also revealed that there is significant difference among the animals and between the lactation stages of Nih- Ravi buffalo milk. Results showed that Capric acid, Laurie acid, Palmitic acid, Palmitoleic acid, Linoleic and Linolenic acid decreased in early to middle and increased towards end of lactation.
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11.
Effect Of Different Stabilizers On Physio-Chemical And Microbiological Properties And Storage Stability Of Whey Drink
by Israr Hussain | Prof.Dr.Muhammad Abdullah | Dr.Saima | Prof.Dr.Muhammad Ayaz.
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Publisher: 2011Dissertation note: The main objective of this research work was to develop mango flavored drink from cheddar cheese whey by using stabilizers at different concentrations and to investigate the effect of stabilizers on the stability of mango flavored whey drink by using different concentrations of stabilizers and effect of stabilizer on mango flavored whey drink quality. Carageenan and guar gum was incorporated in whey drink at five different levels i.e. T1 (100% Carrageenan), T2 (75% Carrageenan and 25% guar gum), T3 (50% Carrageenan and 50% guar gum), T4 (25% Carrageenan and 75% guar gum) and T5 (100% guar gum). All these treatments were compared with a control which did not contain any addition of stabilizer. Whey was pasteurized, then the ingredients were mixed and stored at 4°C in the refrigerator for 28 days. Mango flavored whey drink was analyzed for chemical parameters like pH, acidity, fat, protein, lactose, ash, total solids, total plate count and sensory evaluation at 0, 7, 14, 21 and 28 days of storage period.
The pH of mango flavored whey drink decreased after 28 days of storage. It decreased from (5.22) to (5.10) during 28 days of storage period. The acidity of the mango flavored whey drink increased during the 28 days of storage. It increased from (0.24%) to (0.31%) during the storage period. The highest acidity was noted in T4 (0.29 %), followed by T1 (0.28%) while the lowest acidity was found in T0, T2. T3 and T5 (0.27%). The means values of fat content of mango flavored whey drink differed momentously and T4 contained the highest value (0.31%) followed by (0.30%) in To and 0.29% in T1, T2 and T5 and T3 (0.28%), respectively. The protein content was not influenced by the addition of stabilizers in mango flavored whey drink during the storage period of 28 days. Lactose content ranged from (4.49%) to (4.62%) from beginning to end of the study. Decreasing trend was observed throughout the storage period. The addition of stabilizers in different treatments of mango flavored whey drink along with control tended to decrease the total solids. The highest total solids were recorded in T3 (12.85%) followed by T1, T2, T4 and T5 (12.84%) whereas the lowest total solids were found in case of T0 (12.58%). No significant changes were recorded in ash contents of mango flavored whey drink after 28 days of storage. It ranged from (0.59%) to (062%) from initiation to end of the study. The total plate count of the mango flavored whey drink increased during the 28 days of storage. The highest TPC value was noted in T5 (2.87x105 cfu/mL), whereas the lowest TPC was found in T0 (2.75 x105 cfu/mL). Mango flavored whey drink samples were found coliform negative and none of the samples showed positive results for coliform test.
Organoleptic evaluation of mango flavored whey drink showed that treatments had significant effect on all sensory parameters. Sweetness scores assigned to T3 was highest (8.4), while scores given To (7.0) was lowest from all other treatment scores. Storage and treatments has significant effect on sweetness of mango flavored whey drink. The scores for sourness of mango flavored whey drink prepared from different stabilizers combination showed that whey drink sample T3 obtained the highest score (7.3) followed by T2 and T4 that were assigned (6.8) and (6.6) scores, respectively. The lowest score (5.6) was allocated to T1. Storage resulted significant effect on sourness of mango flavored whey drink. Thickness slightly decreased throughout storage period of 28 days in all treatments. The mean scores for thickness in different treatments of mango flavored whey drink showed that maximum level of score was in T3 (8.1) and minimum in T1 and T5 (4.8). Storage and treatments resulted significant effect on thickness of mango flavored whey drink. Flavor of different treatments of mango flavored whey drink varied significantly among each other and the maximum score for flavor was in T3 (8.0) and minimum in To (5.4). Flavor slightly decreased throughout storage period of 28 days in all treatments. Statistical data for flavor of different treatments of mango flavored whey drink indicated that all treatments varied significantly among each other. Overall acceptability scores were affected significantly with different treatments of mango flavored whey drink and storage interval were also significant. Judges placed T3 (7.6) at the top which differed significantly with different treatments of mango flavored whey drink while the lowest mean overall acceptability scores were assigned to T5 (5.5). Storage also had significant effect on overall acceptability scores; decreased from 7.0 at the start of the study to 6.6, 6.2, 5.9 and 5.6 at 0, 7, 14, 21 and 28 days of storage interval, respectively.
The overall acceptability score of T3 (8.2 out of 9) was 91.22% as compared to control which is 64%. After 28 days of storage a slight decline was observed in overall acceptability scores in all mango flavored whey drink samples.
Hence it was concluded that mango flavored whey drink can be made by using carageenan and guar gum at 50:50% level with acceptable sensory quality.
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12.
Study O The Characterstics Of Cheddar Cheese Prepared From Different Blands Of Buffalo And Goat Milk
by Humaira jabeen | Prof. Dr.Muhammad Abdullah | Dr.Muhammad Nasir | Prof.Dr.Makhdo.
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Publisher: 2010Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1246,T] (1).
13.
Effect Of Various Concen Trayious Of Hydrogen Pereoxide On Chemical And Microbiogical Quality Of Raw Buffalo Milk
by Muhammad Ilyas Alam | Prof. Dr. Muhammad Ayaz | Dr. Aftab Ahmed Anjum | Dr. Imran Javed.
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Publisher: 2011Dissertation note: Milk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water. Milk production in flush season is much more than in the normal. Milk production and supply fluctuate through out the year and during winter it is surplus to its demand. Surplus milk is available in winter due to new calving, less consumption of milk by the consumer. In winter season ample amount of green fodder is available to the animals which in turn increase the milk production.
Milk and milk products being very delicate and perishable food require special handling prior to the consumption and further treatment. Pakistan due to its harsh climatic conditions people are using different methods, for the preservation of milk. They are using different chemicals, additives and antibiotics to enhance the keeping quality of milk. Present study was planned to investigate the various concentration of hydrogen peroxide or raw buffalo milk and its effect on chemical and microbiological quality of raw buffalo milk.
Raw buffalo milk samples were collected from Dairy Animal Training and Research Centre, University of Veterinary and Animal Sciences, Ravi campus Pattoki Fifty samples of raw buffalo milk (100ml each) were collected to studied the nutritional composition and microbiological quality of the milk after adding the hydrogen peroxide. The hydrogen peroxide of different concentration i.e. 0.025%, 0.05%, 0.075%and 0.1% were used in this study. There was no significant change in the result regarding various nutritional composition of raw buffalo milk after adding the various concentrations of hydrogen peroxide. There is a slight change in the lactose % during study of 48 h storage of milk at different temperature. Statistically the change which occurred in lactose during storage is significant whereas over all decrease in Solid Not Fat is non significant
Mean value of TPC of raw buffalo milk treated with different concentrations of hydrogen peroxide storage at the three different temperatures indicated that at 10° C TPC was very less as compared to control. TPC at 30° C after 48 h was 9.83x106.Which was very less as compared to TPC of control i.e. 1.195 x107.
The effect of H2O2 on the quality of the milk is negligible as compared to the losses suffered without it. The hydrogen peroxide definitely have its effect as a preservative.. The use of preservative in milk and dairy products are not new in the countries where ambient temperature remains quite high. Our study suggests that the concentration of hydrogen peroxide to be used for the preservation of raw milk is 0.05 % to 0.1 %
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14.
Survival Of Probiotic Bacteria In Commercial Infant Foods And Their Antimcrobial Activity Against Food Borne
by Rana Faheem Sakhawat Ali | Prof. Dr. Muhammad Ayaz | Dr. Imran Javed | Dr. Muhammad Nasir.
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Publisher: 2011Dissertation note: Novel bio-therapeutic agents (Probiotics) are live microorganisms that, when administered in adequate number provide health benefits to the consumer. Functional foods contain viable probiotic bacteria in sufficient population. Some manufacturing companies of multi national fame claim the presence of probiotics in their dairy and cereal products especially for the consumption of infants and growing children of different age groups. But neither a legal definition nor specific regulations governing probiotic food exist. There is no approved list of human foods and any bacterial strain of a known species that is traditionally used can be added. Pakistani parents spent huge amount to purchase the different infant formulas for the better nourishment of their children. Any information basing on scientific grounds which confirms the presence or absence of gut friendly bacteria will be of great value for the general consumers. It is important to ensure a high survival rate of these bacteria during the product shelf life to maintain consumer confidence in probiotic products.
This study is presented to assess the viability, label correctness and diversity of Lactobacillus and Bifidobacterium species in powder milk and cereals recommended for infants. The viability of the probiotic microorganisms was evaluated throughout the shelf life. Antibacterial activity of the recovered strains was also measured against the common food borne pathogens. Isolation, identification and count of micro-organisms was carried out by serial ten fold dilutions prepared in PBS solution using the pour plate technique. Strains were propagated by inoculating the Lactobacillus in de Man Rogosa-Sharpe (MRS) and Bifidobacterium species in Reinforced Clostridium Agar under anaerobic conditions at 42°C.Typical cell morphology, colony characteristics and biochemical tests are used for the identification of isolates. Survival rate of the microorganisms was calculated by the viable cell count which represents the original concentration of probiotics in the infant formulation. Out of the total 45 analyses it is concluded that cereal food contains Bifidobacterium species only and the number of Bifidobacterium species in all three products is more than the Lactobacillus species. Moreover, survival rate of both organisms showed a decline pattern in the terminal stage of shelf life.
Lactobacillus and Bifidobacterium species were identified and differentiated by the application of various biochemical tests including Catalase test, Carbohydrate fermentation profile and growth response at different temperature and NaCl concentration. Gram positive and catalase negative isolates fermented the glucose without the production of CO2.
Isolates were tested for their antimicrobial activity using the Stab overlay, Cross streak and Agar well diffusion method against the common food borne pathogenic bacteria i.e. E.coli, Staphylococcs aureus, Salmonella species and Bacillus subtilus. After the completion of experiments it is concluded that Bifidobacterium species have more inhibition effect against the pathogens as compare to Lactobacillus species. Overall effect of isolates was mild to strong inhibition. Bacillus subtilus was resistant to probiotics as compare to the rest of three pathogenic bacteria.
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15.
Development And Sensory Evaluation Of Flavored Probiotic Acidophilus Milk
by Muhammad Junaid | Dr. Imran Javed | Prof. Dr. Muhammad Ayaz.
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Publisher: 2011Dissertation note: Fermented milk products are the foods that have been fermented with lactic acid bacteria includes Lactobacillus, Lactococcus, Leuconostoc, bifidobacterium etc. These are of great significance as they not only preserve the surplus milk but also provide vast quantities of nutritious and healthy foods in a wide variation of flavors, aromas and textures. Acidophilus milk is one of the fermented milk products in which probiotic starter culture is used for fermentation. This probiotic product not only adds to the taste but also improves the digestibility of milk. This value added product helps in maintaining the normal mocroflora of GIT by boosting the number of friendly intestinal bacteria. Decreasing the incidence of pediatric diarrhea, reducing serum cholesterol concentration, reducing the risk of coronary heart diseases are some of health promoting benefits of this value added product.
Presently in Pakistan none of the dairy company is producing value added flavored acidophilus milk product using probiotic culture so the research project was designed in a way to develop flavored probiotic acidophilus milk which has its health benefits along with fulfilling the nutritional requirement with acceptable organoleptic characteristics. Consumer acceptability was found to be important for product development and its marketing.
The aim of the present study was the development the probiotic acidophilus milk having health promoting benefits of probiotics and to appeal its consumer recognition by flavoring the product. For flavoring purpose different food grade flavors like strawberry, chocolate and vanilla at different levels was used with the purpose of providing our people with good, nutritional, healthy and value added product through research and development. Flavored probiotic acidophilus milk is a product in which the milk a perishable commodity was fermented using the pure culture of Lactobacillus acidophilus as a starter culture.
The freshly drawn raw milk used in the study was obtained from Dairy Animal Training and Research Center (DAT&RC), UVAS, Ravi campus, Pattoki. The whole milk was pasteurized at 72 °C for 15 minutes to kill the pathogenic microorganism and ensuring the safety of consumer. It was then standardized to 3.5% fat and 8.5% SNF and cooled at 4 ±1°C. This standardized milk was used for preparation of flavored probiotic acidophilus milk.
The microbiological identification and confirmation of Lactobacillus acidophilus starter culture procured from starter culture collection center (Danisco) was carried out in the postgraduate laboratory of Department of Dairy Technology UVAS, Ravi campus, Pattoki. The freeze dried culture was activated by inoculating and growing it in sterile whole milk at 40 ±1ºC and then maintained at 4 ± 1ºC.
Preliminary studies were performed to optimize and standardize the conditions like culture concentration (to be added in the milk for acidification and fermentation), temperature of incubation and time duration for incubation during the preparation of probiotic acidophilus milk. This task was accomplished by using culture varying in concentration form 1-5%. Similarly temperature variations were studied at 30°C, 35 °C and 40 °C. Time for incubation was given 04hrs and 08hrs for each culture concentration at different temperatures. The results of preliminary studies showed the development of probiotic acidophilus milk by inoculating with Lactobacillus acidophilus culture at 01% concentration incubated at 40 °C for 04hrs as the best choice.
The actual product development phase started after finding the best combination of culture concentration with temperature of incubation and time for incubation. During this phase the standardized and pasteurized milk (200ml) equilibrated for one hour at the fermentation temperature (40ºC) in a water bath was inoculated with overnight fresh culture of Lactobacillus acidophilus at the rate of 1%. Thereafter it was flavored using three different flavors e.g., mango, strawberry, and pineapple. Fermentation time was given 4hrs and the temperature of milk was maintained at 40ºC. The flavored probiotic acidophilus milk after its development was cooled and stored at 4±1 °C up to six days.
During storage the prepared flavored Probiotic acidophilus milk was evaluated for its sensory attributes. A panel of 10 judges evaluated the product for color, taste, aroma, appearance, acidic flavor and overall acceptability on 9-point hedonic scale (9 = like very much; 1 = dislike very much). The sensory evaluation of the product at day-1 and day-6 of its production was carried out in the Department of Dairy Technology University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. The sensory evaluation performa was prepared and distributed to the panelist along with the consent form to participate in this sensory evaluation.
The flavored probiotic acidophilus milk, prepared, was evaluated regularly for physico-chemical analysis, based on pH and titrateable acidity (expressed as lactic acid %) during its storage up to six days with one day interval. The total viable count of the product was also determined microbiologically at day-1 and day-6 to study the viability of culture in the probiotic product.
All the results obtained were analyzed thorough analysis of variance technique (ANOVA). The significant differences were compared using Duncan's Multiple Range (DMR) test with a probability P ? 0.05.
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16.
Rheological And Microstructural Study Of Commercial Cheddar And Mozzarella Cheeses By Using Farinograph
by Saima Inayat | Prof. Dr. Muhammad Ayaz | Prof. Dr | Prof. Dr. Talat Naseer Pasha.
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drama
Publisher: 2012Dissertation note: A series of five experiments were conducted using Brabender Farinograph-E to study rheological properties of different brands of cheeses. This is a computerized machine having data recording capacity. It was found that Farinograph was a use full machine for preparing cheese and studying its rheology. The data recorded in the form of Farinogram showed that torque (resistance against flow of farinograph paddles) depended on fat content, temperature employed and time given to cheese formation. Also, the texture of cheese was influenced by these factors.
Sensory tests are not capable of measuring results more accurately as compared to Instrumental tests. To study cheese properties and effects of many manufacturing factors the fundamental methods will help researchers to develop cheeses with required and persistent textural and rheological properties. The instrument most frequently used all over the world for determining water absorption and mixing characteristics of wheat and rye flour in baking industry is Brabender Farinograph®. The present study was conducted by using Farinograph-E as a major tool to measure rheology of cheeses. In this study cheeses of different ages, and kinds e.g., Mozzarella, medium Cheddar, mild Cheddar, old Cheddar, extra old Cheddar, Ricotta and Parmesan were included. The parameters for operating Farinograph-E were developed and initial trials were conducted in various directions to finalize the procedure. Farinograph-E (Brabender GmbH, Duisburg, Germany) was used in this study by using its bowl W-50.
The tests were performed by cutting whole cheese bars into small pieces and shifted into air tight containers. The grated cheese was loaded with the help of spatula into Farinograph bowl. Water bath was adjusted at various temperatures like 20, 30, 40, 50 and 60°C. The temperature was continuously monitored through a temperature probe, inserted into the bowl contained cheese sample. The speed of paddles/ spindles was fixed in Newton meters (Nm) and was kept as constant for all the trials. The lid was closed after filling the bowl and clamped in order to avoid any disturbance. The test was allowed to run for specified time for 35 and 60 minutes. After completion of time durations the test was stopped automatically. The readings were recorded in the form of a graph (torque, time and temperature) of cheese dough resistance over mixing time.
Besides Farinographic studies, the results of Mozzarella and medium Cheddar Farinographic samples of (brand No name) were examined through Cryo-scanning electron microscopy and Fluorescence microscopy to study their microstructure at different stages and their relationship with quality of cheeses. The present study revealed that temperature, time and different fat percentages of different cheese brands shows significant effects on torque values. The results indicated that by increasing fat percentage the torques value decreases.
Cryo-scanning electron microscopy revealed finer details of cheeses. Shape, size and distribution of fat globules were observed through fluorescence microscopy. The changes in globule sizes and their interaction with casein matrix was also observed. Size of globule was estimated using image analysis technique. Aggregation of globules and their rupture was also observed. These changes in fat globules shape and sizes affected flowability, meltability and viscosity of cheeses and thus affected production of torques which were observed in graphs produced by Farinographs.
By studying microstructure it was obvious from micrographs that Stage 1 showed smaller fat globules in large numbers. In Stage 2 the globules became larger in size and lesser in number and like bubbles in shape, as shown in plates. At stage 3, there was no particular change from Stage 2 texture, except slight change in colour. The same changes are depicted in the shape of curve, that moved up and downwards and then upwards.
Full fats at stage 1, showed smaller fat globules those enlarged at stage 2. In stage 3, only enlarged globules were observed, and the resistance increased against paddles of farinograph and sharp increase was seen in the slope of graph. Globules retained their features at next stage and slope in graph became horizontal to x-axis after reaching maximum value.
These results suggest that size distribution of fat globules tended to impose influence on Farinographic results. Overall it is indicated that Farinograph is a suitable instrument for measuring rheology of cheeses.
Availability: Items available for loan: UVAS Library [Call number: 1578,T] (1).
17.
Qualitative Comparison Of Yoghurt Prepared From Conventional And Probiotic Culture
by Muhammad Ali | Prof. Dr. Muhammad Ayaz | Mr. Muhammad Junaid | Mr. Nisar.
Material type: ; Format:
print
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1626,T] (1).
18.
Physico-Chemical And Sensory Characteristics Of Feta Cheese Made From Sheep Milk Blends.
by Muhammad Adeel | Dr. Imran Javed | Dr. Muhammad Nasir | Dr. Saima Inayat.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1639,T] (1).
19.
Oxidative Stabilization Of Butter Oil (Enriched With Iron) By Natural Nanti-Oxidant
by Ikramullah | dr. Imran Javed | Mr. Ishtiaque Ahmad | Prof. Dr.
Material type: ; Format:
print
Publisher: 2013Dissertation note: The chief purpose of this study was developed to check the natural antioxidant prospective of sesame oil against oxidation of iron fortified butter oil during storage period by using different concentrations and to investigate oxidative stability. Sesame oil and turmeric powder was used as natural antioxidants and was augmented in butter oil at 3 different levels i.e. 5%, 10% and 15% of sesame oil and 0.10%, 0.15%, 0.20% of turmeric powder in T1, T2 and T3 respectively.
These three treatments were matched with control T0 which did not contain any antioxidant. Butter oil was procured having 0.27% moisture. Then the antioxidants were augmented and mixed thoroughly and stored at 40 0C in an incubation lab up to 90 days. After that all the four treatments were analyzed to check the oxidative stability by using chemical parameters like POV, FFA, TBA, Shaal oven test and rancidity at zero day and after every 1 month of storage period up to 3 months.
The oxidation of iron fortified butter oil reduces their shelf life. These natural antioxidants are effective against oxidation. Due to this reason, a number of legislations of the world are emphasizing on the use of these natural antioxidants. Also at the international level there is emphasis on the use of natural sources of antioxidants to reduce the oxidation problems in food fat.
The Sesame oil was incorporated in the iron (Iron sulfate) fortified butter oil. To check oxidation, peroxide value, TBA value and FFA etc. were used as a tool to determine the oxidative stability. During the storage period, prepared samples were also evaluated to check their sensory attributes. The data collected was analyzed using two way Analysis of Variance (ANOVA) techniques.
In Pakistan, a very little work has been done to check the potential of natural sources of anti-oxidants for the oxidative stabilization of fat based dairy products. This study will be highly helpful to explore the potential of natural plant source antioxidants against oxidative stabilization of butter oil. Fortified butter oil can also be further used to develop value added dairy products. In addition, we are able to generate an inventory for the replacement of health hazardous synthetic anti-oxidants by natural sources of plant anti-oxidants. That was a very positive exploitation of indigenous sources which can even be used as a reference in future to control the oxidation of fat based dairy products.
Availability: Items available for loan: UVAS Library [Call number: 1654,T] (1).
20.
Improving Nutritional Value And Acceptability Of Dairy Products With Lower Contents Of Saturated Fatty
by Muhammad Nadeem | Dr. Muhammad Ayaz | Dr. Imran Javed | Prof. Dr. Muhammad.
Material type: ; Format:
print
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1742,T] (1).
21.
Survival Of Probiotics In Yogurt Ice Cream
by Hafiz Shahzad Muzammil | Dr. Imran Javed | Dr.Muhammad Ayaz | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: This study was designed to produce the yogurt ice cream containing probiotic
microorganisms with the recommended levels (106-107) of live cells at the time
consumption. The mixture was supplemented before freezing with prebiotics (inulin
and oligofructose) and cryoprotectant (glycerol) to see their (prebiotics and glycerol)
effects on the survival of Streptococcus thermophilus, Lactobacillus bulgaricus,
Lactobacillus acidophilus and Bifidobacterium lactis during freezing process and in
storage period. Along with bacterial population, the effects of prebiotics and glycerol
supplementation on physicochemical properties like air holding capacity, fat
components, protein contents, total solids, hardness, stickiness, melting rate, glass
transition, air cell size and ice crystal size were also investigated. Glass transition
temperature was analyzed in each treatment mixture before freezing with differential
scanning calorimeter. The results from the data obtained at various stages of study
have shown different variation pattern for each property.
The initial count of each bacterium before freezing in all treatments with in
experiment was similar and during the freezing process there was non-significant
change in bacterial population. During the storage period at -20°C in the first three
weeks there was less loss in all the samples (P<0.05). With the passage of time the
death rate is increased in all the samples but this decrease was very less with
supplementation as compared to control samples (P<0.05). In the prebiotic yogurt ice
cream the greatest loss was observed in L. acidophilus (P<0.05), while the S.
thermophilus concentration was the maximum among all the bacteria (P<0.05). At the
Summary
110
end of 12 weeks storage period all the bacteria maintained the minimum required
(106-107 CFU/g) concentration (P<0.05). The addition of prebiotics and glycerol has
increased the total solids of all the samples (P<0.05) that would ultimately led to
more overrun percentage. The supplementation of prebiotics and glycerol have shown
non-significant effect on the fat quantity while decreased the protein concentration
significantly (P<0.05). Fat and protein contents remained unchanged during the
storage period of 90 days (P<0.05). The hardness increased with prebiotics and
decreased with glycerol supplementation, while the stickiness increased with the
increasing prebiotics and glycerol concentration (P<0.05). The melting rate has
shown different behavior although the dry matter contents increased with prebiotics
and glycerol but it did not support the slow melting (P<0.05). Prebiotics show less
effect on glass transition temperature, the increase was very less almost to 1°C.
Glycerol has shown most of the effect and it decreased Tg to near about 10°C in 4%
supplemented samples (P<0.05). The overrun percentage show most of its effect on
probiotics as these bacteria are anaerobic and grow best in absence of oxygen, but the
addition of glycerol minimized its effect on survival rate of the bacteria. The overrun
have shown no effect on total solids, fat and protein level but it decreased the melting
rate at 22 °C. The air act as insulator and prevent the melting of yogurt ice cream
(P<0.05). The hardness and stickiness also decreased with increasing level of overrun
(P<0.05). The prebiotics and glycerol supplementation have shown non- significant
change in air cell size and ice crystal size while overrun percentage has significantly
decreased the air cell and ice crystal sizes (P<0.05).
Summary
111
In conclusion, the addition of prebiotics and glycerol increased the survival
rate by decreasing the freeze damage caused by large ice crystal formation and also
improved the physicochemical properties of yogurt ice cream.
Availability: Items available for loan: UVAS Library [Call number: 1769,T] (1).
22.
The Effect Of Date Palm Fruit (Phoenix Dactylifera L.) Extract On Oxidative Stabilization Of Butter At Ambient
by Fazal Rehman | Dr. Muhammad Nadeem | Dr. Saima Inayat | Dr. Yasir Zahoor.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: This investigation aimed to explore the antioxidant potential of date fruit extract using butter as an oxidation substrate on the basis of certain instrumental, orthodox analytical techniques and sensory characteristics. The objectives of this study were to characterize the date extract for polyphenolic compounds, free radical scavenging activity and inhibition of nitric oxide macromolecules and to study the effect of various concentrations of the date palm extract on oxidative stability and sensory characteristics.
The butter was added 200, 400 and 600-ppm respectively date palm extract and compared with a control, stored at refrigeration and ambient temperature during winter months for 90-days at the interval of 30-days. Peroxide value, anisidine value, iodine value, conjugated dines, totox value, free fatty acids and sensory evaluation were performed in the fresh and three month stored butters. Sensory evaluation of supplemented butter added with various concentrations of date palm extract stored revealed the effect of treatments, storage period and their interaction to be significant. Taste, Color and overall acceptability score was non-significant up to 30-days of storage. After this sensory score started to deteriorate and went on decreasing the rest of storage period. The decline in taste score was not due to the addition of date palm extract rather it was due to the generation of peroxides and other oxidation products. Oxidation products and peroxides are found to be in direct relation with temperature; with rise in temperature the decline in sensory evaluations was more pronounced. This connection between taste score and peroxide value was highly correlated (R= 0.9982).
The results of triplicate treatments and triplicate analysis (n=3x3; ±SD n=3x3) was analyzed by using one way analysis of variance techniques (ANOVA) to find out the effect of the date palm extract to the storage conditions. Differences among treatments were compared by Duncan Multiple Range Test.
Supplementation of butters with date palm fruit extract did not revealed any significant effect on the inhibition of free fatty acids (P>0.05). The free fatty acid content of fresh and 90 days stored treatments and control were at par with each other. The peroxide value of all the treatments and control increased during the storage period but to varying degree. The addition of date palm extract revealed a significant effect on inhibition of peroxide value (P<0.05). The peroxide value of fresh supplemented, control and 90 days stored samples showed a significant difference. The difference in control and treatments were in order of To > T 1 > T2 > T3 in 90-days stored experimental samples and control. T3 revealed a maximum resistance towards the increase of peroxide value during storage period of 90-days over the control at refrigeration temperature. It is evident from the result that the addition of date palm extract significantly inhibited the auto-oxidation phenomenon in butter stored at room temperature, however the concentration of oxidation products were higher as compared to butter stored at refrigeration temperature. The iodine value decreased during the storage period in control experimental samples throughout the storage period of 90-days but to varying extents at refrigeration temperature. Control (T0) showed highest decrease in iodine value while T3 showed least change in iodine value during the storage period.
The anisidine value of control and treatments stored at refrigeration temperature were in the order T0 > T1 > T2 > T3. Control revealed significant increase in anisidine value as compared to treatments. After 90 days of storage period the extent of secondary oxidation products in control and T3 was 22.24 and 8.35 at refrigeration temperature respectively. The classical rise of anisidine value was observed in all the treatments to varying degree, supplementation of natural antioxidant offered a great deal of resistance towards the rise of anisidine value. Supplementation of butter with date palm fruit extract revealed significant effect on the generation of oxidation products. Conjugated dienes for control and all the treatments increased throughout the storage time slowly and steadily.
Analysis of variance revealed that the effect of treatments, storage period and their interaction was significant. Taste, Color and overall acceptability score was non-significant up to 30-days of storage. After this sensory score started to deteriorate and went on decreasing the rest of storage period. The results indicate that ethanolic date palm extract at 600-ppm concentration can be used as natural antioxidant source for the long term storage of butter at ambient temperature during winter months. The outcome of this study will help the food industry for preservation of fats and oils.
Availability: Items available for loan: UVAS Library [Call number: 1800,T] (1).
23.
Isolation And Molecular Identification Of Enterotoxigenic Escherichia Coli Strains Isolated From Raw And Pasteurized Milk
by Rahman Ullah | Dr. Imran Javed | Mr. Muhammad Junaid | Prof. Dr.
Material type: ; Format:
print
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1816,T] (1).
24.
Quality Enhancement Of Soy Milk And Soy Yoghurt Blender With Buffalo Milk
by Muhammad Asad Hameed | Dr. Saima Inayat | Dr. Imran Javed | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds.
In Pakistan the production of soy milk and soy yoghurt isnot common because ofconsumerunawareness for such kind of products. Therefore, this study was designed to develop soy milk and soy yoghurt by using different concentrations of buffalo milk. To produce soy yoghurt, soy milk and whole milk was pasteurized at 85°C for 30 minutes to kill the pathogenic microorganism. Thencooled at 42°C. This milk was used for the production of yoghurt.Thecommercial starter culture was used for the manufacturing of soy yoghurt. This culture was imported from Italy.
During storage the prepared soy yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14 and 21 day was carried out in the Department of Dairy Technology, University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. There was significant effect of storage on sensory attributes of soy yoghurt. Highest score was awarded to T0. Soy yoghurts were evaluated for physico-chemical parameters (Fat, protein, total solid, acidity, pH and ash) during storage of 21 days with 7 days interval. Fat, pH and ash contents were continuously decreased while protein, total solid and acidity values show continuous increase in all treatments. Soy yoghurt was also evaluated for microbiological examination (total plate). Highest microbial count was observed in T0.
Availability: Items available for loan: UVAS Library [Call number: 1842,T] (1).
25.
Isolation And Molecular Characteracterization Of Staphylococcus Aureus From Raw Milk
by Ibrar hussain | Prof. Dr. Muhammad ayaz | Dr. Imran javed | Prof. Dr. Aftab ahmad anjum.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1853,T] (1).
26.
Photo-Oxidation Of Pasteurized Milk In Polyethylene Pouch Packs
by Asif anwar | Dr. Muhammad Nadeem | Dr. Imran javed | Prof. DR. Masroor ellahi.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1938,T] (1).
27.
Qualitative Studies Of Cheese Made By Using Bifidobacterium Bifidum & Lactobacillus Acidophilus
by Abid hussain | Dr. Saima inayat | Dr. Jalees | Dr. Muhammad ayaz.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2042,T] (1).
28.
Incidence Of Spore Former Microbes In Pasteurized Milk Available In Lahore Disteict
by Muhammad Asim ikram | Dr. Imran javed | Dr. Saima inayt.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2054,T] (1).
29.
Physicochemical Microbiological And Sensorial Characteristics Of Probiotic Labneh Prepared From Different Milk Blends
by Zulqurnain | Dr. Imran Javed | Mr. Ishtiaque ahmad | Mr. Nisar ahmad.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2104,T] (1).
30.
Fractions Of Milk Fat On Lipolysis In Cheddar Cheese
by Shakeel Ahmad (2008-VA-426) | Prof. Dr. Muhammad Ayaz | Dr. Muhammad Nadeem | Dr. Muhammad Hayat Jaspal.
Material type: ; Literary form:
not fiction
Publisher: 2014Dissertation note: Lipids are heterogeneous group of biological compounds, soluble in fat and insoluble in water. Oils and fats mainly comprise of triglycerides and has great importance in Food systems. Fats and oils are completed through ester of three fatty acids and a glycerol molecule (Stolyhmo, 2007; McClement and Decker, 2010; Nichols et al. 2011). Fats have a primary importance for the texture of Foods (Rao, 2003).
Fat has more energy values as compared to other Foods nutrients (Wu et al. 2013), presently, one of the major developments is declining the cholesterol contents and fat in the Foodstuffs (Ma and Boye, 2013). Sensory attributes like appearance, flavor, texture and physicochemical properties of the Foods depend upon the fat because it is very important for the Foodstuffs improvement. For these properties, there should be practical strategies which can reduce fat contents only in the Foodstuff (Wu et al. 2013) and should not effect on nutritious and sensory properties (Boff et al. 2013).
Milk fat can be transformed into various fractions such as very high melting fraction (>50°C), high melting fraction (35-50°C), middle melting fraction (25-35°C), low melting fraction (10-25°C) and very low melting fraction (<10°C). Low melting fraction (<15°C) has strong butter flavor and can be incorporated into milk powder to improve functionality. It can be used in confectionery products and can increase spread ability of butter at low melting temperature (Gunstone, 2001).
It has been investigated that melting point of butter oil decreased with C18:2 and increased with C16:0 and C14:0 fatty acids. It has also been investigated that melting point is negatively correlated to C40, C38, C30 and C28 tri-acylglyceride while positively correlated with C48, C46 and C44 tri-acylglycerides (Ortiz-Gonzalez et al. 2007).
The anhydrous milk fat has a higher fraction of low melting tri-acylglycerids due to more unsaturated fatty acids (Smet et al. 2010).
Fatty acids are composed of carbon and hydrogen atoms having one carboxyl (COOH) group at one side of the chain (Ghatak and Bandyopadhyay, 2007). Fatty acids are divided into short, middle, long chain fatty acids and also in saturated and unsaturated fatty acids. Unsaturated fatty acids are further categorized as monounsaturated, poly unsaturated fatty acids and saturated fatty acids. Almost 65-68% saturated fatty acids of milk fat possess many health concerns (Richmond, 2007). More than 4 hundred types of fatty acids are present in milk fat of different bovine breeds. Plasma cholesterol and incidence of coronary heart disease is increased by medium chain saturated fatty acids of milk fat lauric acid (C12:0), myristic acid (C14:0) and palmitic acid (C16:0) (Jensen, 2002). Fatty acid composition of diet has a great impact on health. Considerable attention has been given on the saturated fatty acids present in diet (Astrup et al. 2011). Nutritionists recommend that saturated fatty acids should be replaced by unsaturated fatty acids to decrease the incidence of cardiovascular disease (Erkkila et al. 2008).
Medium chain fatty acids C12:0, C14:0 and C16:0 are atherogenic (Parodi, 2004; Kris-Etherton and Innis, 2007). The coronary heart diseases and atherogenic fatty acids are highly correlated (Moss and Reed, 2003; MacRae et al. 2005; Mensink, 2006). As compared to other lipids sources dairy products are well known to increase the cardiovascular diseases in human beings, because dairy products contain lower proportion of unsaturated fatty acids and higher proportion of saturated fatty acids especially palmitic and myristic fatty acids (Sacks and Katan, 2002). Dairy Foodstuffs are the sources of dietary cholesterol which increases the serum cholesterol (Collins et al. 2003).
Modification in milk fat can be carried out by chemical and enzymatic interesterification (Pal et al. 2000). Physical modification (fractionating of bovine milk fat into different fractions) of milk fat can be carried out by fractionation (Ali and Dimick, 1994). Commercial dairy industries commonly use dry fractionations to improve the texture and flavour properties of dairy products (Grall and Hartel, 1992). Nadeem et al. (2013) found in a study that long chain and short-chain fatty acids can be increased by fractionation of milk fat. Fractionation improves the functional properties of milk fat. Low melting fractions of milk fat can be used in a wide range of functional dairy products.
Cheese is worldwide extensively used dairy product. Researchers have tried to improve the unsaturated fatty acid composition of milk fat by blending with vegetable oil but the use of vegetable oils in cheese has a negative impact on texture, functional properties, excessive lipolysis and flavor characteristics of cheese (Wijesundera and Watkins, 2000;Yli-Jokipii et al. 2001; Dinkci et al. 2011). There are many factors which affect the texture and rheological properties of the cheese. These factors also effect the appearance, functional properties of the cheese and also effect the flavor of the cheese which are very important for consumer. On the base of texture varieties of cheeses are differentiated. Important property for the determination of differences in the cheeses is texture as compared to other flavor and taste property (Wendin et al. 2000)
Free fatty acids of cheddar cheese produced in the result of lipolysis are the precursors of flavor compounds (Smit et al. 2002; McSweeny, 2004). The suitability of low melting fractions of milk fat as a substrate in the manufacturing of cheddar cheese has not been previously investigated.
Availability: Items available for loan: UVAS Library [Call number: 2205,T] (1).
31.
Development And Evaluation Of Mozzarella Cheese Influenced By Type Of Starter Culture And Fat Content Of Milk
by Imran Taj Khan (2013-VA-866) | Mr. Muhammad Junaid | Dr. Muhammad Ayaz | Mr. Muhammad Saadullah.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Pakistan is the 4th largest milk producing country in the world having 50.99 million tons/year in which buffalo and cow add 61% and 35% share, respectively to total milk production in Pakistan, while the rest 5% of the total milk is contributed by other species like small ruminants and camel. Out of the total produced milk only 7-8% of the milk is processed and passes via milk supply chain while the remaining is distributed as raw milk (GOP, 2013-14). Processing of milk into cheese is a small segment in Pakistan, moreover the eating habits are not developed in Pakistani population along with the increase in price of local as well as imported cheese.
The manufacturing of cheese is one of the best examples of preserving milk, dating back from 6000-7000 BC till now. Cheese like other value added dairy products are among the highly nutritious diet of the world. Cheese comes in great variety of tastes and flavors, in a wide array of shapes, and are highly healthful and nutrimental (Walstra et al. 2006). The utilization of cheese in the form of pizza garnishes, cheese mixes, salads, sandwiches, stuffing has expanded because of dietary resemblance, ease and extensibility being used and cheese quality (Fox et al. 2000). Cheese manufacturing is increasing worldwide at the rate of 4.9% every year (Valhovic et al. 2014).
Cheese is the value added dairy product acquired by the seepage (of fluid) after coagulation of milk proteins through utilization of rennet and starter. Cheese is a mainstream nourishment because of its differing qualities in application, wholesome quality, accommodation and appealing taste. The assorted qualities are because of an expanding information of the innovation of cheese making and the natural chemistry and microbiology of cheese maturing (Sulieman et al. 2013). There are 500–800 assortments of cheese accessible in the universal business sector (Razzaq, 2003).
Mozzarella cheese is placed in the group of “Pasta filata” or stretched cheeses. Stretching is a treatment that gives the curd elasticity which is a dominating functional characteristic of Mozzarella cheese. Melting and stretching are the most important characteristics of Mozzarella cheese which is highly acknowledged in the making of Pizza as it is a chief ingredient (Owni et al. 2009).
Mozzarella cheese is a standout amongst the most prominent cheese varieties on the planet, in light of its essential use in the pizza topping (Kindstedt et al., 2004). The funtional attributes of Mozzarella cheese like shape, composition, meltability, stretchbility and color are changed by the components like milk composition, culture source or type and maturing environment dominating in the midst of the cheese availability (Luecy et al. 2003).
Mozzarella cheese is produced utilizing a paired lactic acid bacteria starter cultures of Streptococcus salvarius ssp. thermophilus and Lactobacillus delbrueckii ssp.bulgaricus (Ahmed et al. 2011).
At a certain point, Mozzarella was made just from water buffalo milk. Presently, it is normally produced using milk of bovine, goat and sheep. There are two types of Mozzarella cheese; i.e. regular Mozzarella which is accessible in low-fat and nonfat structures and has a semi-delicate in texture, versatile composition and is drier than fresh Mozzarella while, Fresh Mozzarella is produced using entire drain and has a gentler texture and sweet pleasing flavor and is commonly pressed in water or whey (Ibrahim, 2003).
Mozzarella cheese also has numerous therapeutical advantages; it is a decent wellspring of protein, vitamins and minerals. Utilization of Mozzarella cheese may secure against gout, an agonizing condition that outcomes in the development of uric acid stones in the joints. The calcium found in Mozzarella cheese additionally has its commitment in body weight reduction and gives insurance against breast tumor and metabolic disorder, which is a gathering of conditions that build the danger of creating cardiovascular disease or stroke (Ibrahim, 2003).
Low fat Mozzarella cheese is a nice wellspring of protein and calcium, furthermore it is non calorie-dense and less in saturated fat, which can prevent from cardiovascular illness, type 2 diabetes, joint inflammation, and memory loss, also block weight reduction endeavors upon consumption. Eating low fat ("part-skim") or fat-free Mozzarella cheese is an extraordinary approach to gain by its alimental advantages while minimizing unfortunate additional items. The calcium in Mozzarella cheese aides keep up healthy pulse rate and blood pressure (Bauer, 2014).
Mozzarella cheese production in the country in demand based being its most use in the pizza sector while its limited use as fresh product. Moreover the industry is using commercial imported culture for production of this cheese. The high price of the culture is one of the factor in the high price of the final product. Therefore the present study was designed with an objective to utilize the local culture for production of Mozzarella cheese. The idea was to maintain the quality of product at its higher regime. Furthermore its quality attributes were compared with the standard cheese produced from commercial culture. In addition the effect of change in fat level of milk on the quality and overall acceptability of the produced Mozzarella cheese was assessed.
Availability: Items available for loan: UVAS Library [Call number: 2266-T] (1).
32.
Antimicrobial Potential Of Bovine Lactoferrin Against Foodborne Pathogens
by Ammarah Khatoon (2012-VA-631) | Prof. Dr. Muhammad Ayaz | Mr. Ishtiaque Ahmed | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2014Dissertation note: Health is recourse of everyday life, but not the object to live. It is positive to give special importance to personal and social resources. However, in Pakistan and other developing countries conditions are different, most people have low income and they live in un-sanitized environment. They eat un-hygienic food and also lack safe drinking water. People do not adopt any preventive measure to minimize the risk of contamination. Food storage is also un-hygienic. These conditions lead towards contamination and result in foodborne infections and gastro-enteritis. Foodborne illnesses are always a serious health issue in the Pakistan and throughout the world. Individual’s record for foodborne illnesses is impossible but it is reported that 7 out of 10 people suffer from foodborne illness caused by different microbes each year worldwide (WHO survey 2012).
Foodborne illness is caused by eating contaminated food with pathogenic bacteria. Some common pathogens are Escherichia coli, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Listeria monocytogens, Bacillus cereus, Staphylococcus aureus and Salmonellaspecies. Incubation period for onset of symptoms of food poisoning ranges from hours to days. Nausea, vomiting, abdominal cramps, fever and diarrhea are symptoms which appear commonly in most of food poisoning. However, foodborne illnesses if left untreated can lead severe dehydration, imbalance of intestinal micro flora, digestive disorders and even death in some cases. It was recorded that 2.2 million people killed from foodborne illness globally every year and the burden arising from foodborne diseases is larger (Kuchenmuller et al. 2009).
Antibioticsare massively used to overcome food poisoning; however, from health point of view they badly affect thenormal micro flora of gut but also microbes become antibiotic
resistance. The problem needs to be dealt with some other way like adding bio preservatives or antimicrobial agents in food.
To control microbes in foods, numerous methods have been adopted including the use of synthetic and natural antimicrobial agents. Scope of natural antimicrobial agents are increasing day by day and different natural sources are being utilized to get these agents. Among these natural sources milk is best and widely utilized source from long times. Milk contains many biologically active compounds among which lactoferrin is one of them.
Lactoferrin is a multifunctional globular glycoprotein from transferrin family, an iron-binding protein. It is part of innate immune system and has antibacterial activity known as far back as 1930. It was first isolated in 1939 from cow milk (Charrondiere et al. 2011). Lactoferrin belongs to the transferrin family having ability to bind iron two times higher than other transferrin proteins. Its molecular weight is 80 kDa and has about 700 amino acids depending upon species e.g. cow, buffalo, goat and sheep (Adlerova et al. 2008). Lactoferrin molecule consists of simple polypeptide chain folded into two symmetrical and highly homologous lobes (N and C) connected by a hinge region. Both lobes bind two metal ions in synergy with carbonate (CO32-). Not only Fe2+ and Fe3+ ions but Cu2+, Zn2+ and Mn2+ ions can also bind. Lactoferrin can bind Fe3+ reversibly so it can exist as free of Fe3+ (Apo-Lf) or in association with Fe3+ (Holo-Lf) and exhibits different three dimensional structure depending upon binding to Fe3+. Apo-Lf has an open structure and holo-Lf has closed which provide resistance to proteolysis. At iron-binding site Aspirin, two Tyrosine, and Histidine amino acids are directly involved in each lobe and Arginine is bound to CO32- ions. Number and position of Cystine-residues allows intermolecular disulfide bridges and Asparagine-residues in both lobes provide several sites for N-glycosylation (Farnaud and Evans 2003).
Lactoferrin is produced by mucosal epithelial mammary cells of human, cows, buffaloes, goat, horses, many other mammals and fish. It is widely distributed in body tissues and present in mucosal surfaces, specific granules of leukocytes and in biological fluids like tears, saliva, digestive fluids, seminal fluids and most abundant in milk comprising the second highest protein in human milk after casein. Concentration of lactoferrin in different species is for cow milk (80-500 mg/L), buffalo milk (50-320 mg/L), camel milk (200-728 mg/L), goat milk (98-150 mg/L) and sheep milk (20-140 mg/L) (Krol et al. 2011).
Many physiological functions of lactoferrin have been attributed. It plays an important role in iron regulation, non-specific immune response, regulation of cells growth and differentiation, protection from cancer, anti-inflammatory, anti-oxidant and strong antimicrobial activity against bacteria, fungi, yeast, viruses and parasites (Conneely et al. 2005). Another dominant role of lactoferrin is during involution of mammary gland. Concentration of lactoferrin increased dramatically from 0.1-0.3mg/ml in normal milk to 20-30mg/ml by 30 days in dry period. It is particularly important for bacteriostatic properties and non-specific defense against invading bacteria. Lactoferrin also affects phagocyte function and limit oxidative degeneration of cell components during inflammation and involution (Welty et al. 1976).
Lactoferrin exhibits strong antimicrobial activity against different bacteria, virus, protozoa, fungi and yeast (Hancock and Janssen 2009). The antibacterial activity of lactoferrin is due to two mechanisms; by binding the iron at infection sites, making it unavailable to bacteria and direct interaction of N-terminal of lactoferrin with micro-organism (Cruz et al. 2009, Orsi 2004). Lactoferrin acts differently with Gram-positive and Gram-negative bacteria (Sharma et al. 2013). It damages Gram-positive cell wall through interaction with negatively charged lipoteichoic acid causing reduction in negative charge on cell wall and favor contact between lysozyme and inner peptidoglycan (Fayad 2012). Gram-negative bacteria are destroyed by interaction of lactoferrin with external lipopolysaccharides by preventing contact with Ca2+ and Mg2+ ions which cause release of lipopolysaccharides, increase permeability and ensures damage (Ochoa and Cleary 2009, Ekins et al. 2004).
Milk and milk products are one of main diet in Pakistan and all over the world. During manufacturing different milk products, a number of by-products are obtained. Among them, cheese whey is produced in high volumes. It is commonly dumped off into sewerage which cause serious environmental problem as it contain high organic matter as well as loss of valuable nutrients it contain. Whey has Biological Oxygen Demand (BOD) ranges from 40,000 to 60,000 ppm (Sayadi et al. 2006) while permitted limit for BOD of domestic sewerage is 200 to 300 ppm. In order to overcome this problem there is need of effective and permanent way for treatment of whey. However, conversion of whey into non-food items like biogas is unreasonable as it is rich in unique nutrients.
Now-a-days there is an interest growing on to find new ways of whey utilization throughout the world. One option is to use the whey in processes in which saleable food or pharmaceutical products can be obtained. Whey could be subjected to different techniques to isolate different components like lactose, lysozyme and immunoglobulin. Likewise, lactoferrin can be isolated from cheese whey by cation exchange chromatography without loss of its biological properties in single step method and about 90% purity (Wu et al. 2011, Moradian et al. 2014).
In this study, we anticipated to use lactoferrin from bovine milk as natural antimicrobial agent. It has been shown that lactoferrin hasstrong antimicrobial activity against different bacteria, fungi, yeast, viruses and parasites (Conneely et al. 2005). In our country, very little work has been carried out onlactoferrin as natural anti-microbial agent. In fact, all over the world, the research scenario is now changing and concentrating toward the extraction of natural agents for product safety and health improvement. The lactoferrin has a potent anti-microbial activity against common foodborne pathogens. Due to the negative health effects of synthetic anti-microbial agents, the uses of natural sources are being encouraged all over the world. Our main focus of this study is to check the anti-microbial activity of lactoferrin against three pathogenic bacteria Escherichia coli, Staphylococcus aureus and Salmonella enteritidis isolatedduring our previous study.
Availability: Items available for loan: UVAS Library [Call number: 2265-T] (1).
33.
Development Of Cheddar Cheese By Using Crude Flowers Extract Of Citrus Aurantium (Sour Orange) As A Milk Coagulant
by Usman Mir Khan (2009-VA-510) | Mr. Ishtiaque Ahmad | Prof. Dr. Muhammad Ayaz | Mr. Hifz-ul-Rahman.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2015Dissertation note: Presently in Pakistan a few dairy companies are producing Cheddar cheese. Several
alternative proteases obtained from different vegetable and fruit sources such as fruits,
roots, latex and flowers have been recommended as rennet coagulant replacer in cheeses
processing. As there is now decrease in slaughtering of young calves, natural rennet
shortage occurs, so to fill it, sometimes alternates of rennet used in cheese production
technology.
This research project was designed to implement and introduce the use of Citrus
aurantium crude flower extracts (CFE) as an economical, easily available and rennet
substitute in Cheddar cheese production. CFE was evaluated for its first time usage as
coagulant in Cheddar cheese production and compared with rennet for its physicochemical
characteristics and sensory evaluation.
Cheddar cheese was made from buffalo milk. Standardized buffalo milk was pasteurized
and then cooled to inoculation temperature. It was inoculated with addition of 2% of
starter culture and given stay of 20-50 minutes. Then control sample was coagulated with
0.002% rennet and other samples were coagulated by Citrus aurantium crude flower
extracts (CFE) at different levels of 1%, 2 %, 3% and 4% at coagulation time. After
curdling, curd was cut, stirred and whey was drained. Then milling and cheddaring of
cheese blocks was done. Salting was done at the rate of 2.5%. After pressing, cheese was
stored in hygienic packaging and left for ripening at 10°C for 2 to 3 months.
Acceptability of newly developed Cheddar cheese using crude flower extracts (CFE) as a
coagulant was evaluated by sensory evaluation using criteria of color, Cheddar cheese
Summary
49
samples were analyzed for physico-chemical characteristics and sensory evaluation at 63
days of storage. The statistical analysis was carried out by using one way Analysis of
Variance (ANOVA) techniques under (CRD) Completely Randomized Design (Steel et
al. 1987). Duncan’s Multiple Range (DMR) Test was used for significant difference
comparisons (SAS 9.1 Statistical Software).
The cheese prepared from using 1% and 4% CFE cheese showed higher fat contents from
0 to 63 days while CFE cheese prepared with 1% and 3% have significant fat contents
and less than control sample prepared with rennet. Cheddar cheese with %, 2% and 3%
showed similar 25% protein content respectively but less than 4% and rennet coagulated
standard Cheddar cheese. Cheddar cheese made from 2% and 1% CFE showed slightly
higher moisture content while 3% and 4% showed moisture content of 33% almost
similar to the rennet coagulated Cheddar cheese which showed 32% of moisture content.
The cheese prepared from using 4% CFE cheese showed highest pH of 5.57 at 0 days
while after storage at 63 days pH decreased to 5.52. CFE Cheddar cheese prepared with
1%, 2% and 3% showed pH of 5.55 at 0 days and decreased to 5.52 which is standard pH
of the Cheddar cheese. Salting of all cheese samples was done at the rate of 2.5%. The
cheese prepared from using 2% and 3% CFE showed decrease in salt but it was higher
than 1% and controlled Cheddar cheese. While 4% showed lower salt contents than all
cheeses. Results showed that cheeses were made with 1% and 2% of CFE had a longer
and slightly softer texture. While cheeses contained 3% and 4% CFE had semi-hard
textural properties of curd similar to rennet added cheese which is similar to the standard
Cheddar cheese made with rennet. Cheddar cheese with 3% and 1% were preferred by
consumers instead of 2% and 4% for their better taste, texture/appearance and overall
Summary
50
acceptability but it was less preferred over standard Cheddar cheese (controlled) due to
the presence of bitter and intense aroma compounds of Citrus aurantium flowers.
It will give a benefit to the cheese industry by introducing a new economical, nutritional
and easily available rennet substitute source of milk coagulation. Pakistan is producing
largest amount of Citrus aurantium, so it will improve its export in other countries for
usage as an alternate of rennet and to provide economic benefits to our country.
Furthermore, it will open new ways for researchers to find out the characterization of
extract and enzyme of CFE. Availability: Items available for loan: UVAS Library [Call number: 2302-T] (1).
34.
Chemical Characteristics Of Trans Free Margarine Enriched With Omega Fatty Acids Through Chia (Salvia Hispanica L.) Oil
by Muhammad Ajmal (2009-VA-495) | Prof. Dr. Muhammad Ayaz | Dr. Muhammad Nadeem | Dr. Muhammad Hayat Jaspal.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2015Dissertation note: Omega fatty acids has been related with low cholesterol level in blood, reduce the blood pressure, decreases the risk of heart attacks. Omega-3 PUFA is anti-carcinogenic, anti-atherogenic, anti-lipogenic, prevent the hypertension. Margarine was prepared by blending milk fat 70%, palm oil different concentration 30%, 27.5%, 25%, 22.5% and 20% T0 to T4 respectively .Chia seed oil in various proportions 0%, 2.5%, 5%, 7.5% and 10% T0 to T4 respectively. Milk fat, Palm oil and chia Seed oil was characterized for free fatty acids, moisture content, saponification value, iodine value, refractive index. Solid fat index was determined at 0, 10, 20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary tube technique.Color, peroxide value, anisidine value, conjugated dienes and trienes was determined. Fatty acids composition of margarines were determined by the transformation into fatty acid methyl esters. Margarine was stored at -6±1oC, for 60-days, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and trienes was determined. Induction period of margarine was determined by oxidizing the samples under a steady stream of oxygen (20L/hour) at 120oC, on a Rancimat. Sensory evaluation was performed by a panel of ten trained panel of judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point Hedonic scale.All treatments were replicated three times, every sample was analyzed three times and data were expressed as Mean ± SD. The data was analyze by one way and two way analysis of variance technique, the difference among the treatments was made by Duncan Multiple Range Test
Free fatty acids increased in all the treatments during the entire storage period from 0 day to 60 days, the content of fatty acid during storage period depend upon the degree of unsaturation. . Peroxide value increased in trans free margarine enriched with omega fatty acids through chia oil the during the storage of margarine. The rise in peroxide value at all the
determination frequencies was in the order of T4> T3> T2> T1> control. Iodine value increases in trans free margarine enriched with omega fatty acids through chia oil during the storage time. The decline in iodine value of all the treatments and control was in the order of T4> T3 > T2 > T1 > control. The treatment having more unsaturated fatty acids, underwent more oxidation and yielded the higher extents of oxidation products. Anisidine value of all the treatments and control increased throughout the storage period, all the determination frequencies revealed an increasing trend, however, the rise in magnitude of oxidation products was different in all the treatments and control.Values of conjugated dienes and trienes numerically increased during the storage period, all the measurement intervals revealed an increasing trend, however, the rise in extent of oxidation products was mainly dependent upon the fatty acid composition and treatments having higher concentration of unsaturated fatty acids suffered more oxidation.Addition of chia oil in margarine did not have any impact on moisture content of margarine, moisture content of all the treatments and control was not different from each other (P>0.05). Non-significant changes melting point during storage time in margarine. Color of all the experimental margarines and control were not different from each other (P>0.05). Saponification value non-significant in treatments during storage time from 0 day to 60 days. Analysis of variance indicated that treatments had significant effect on SFI, whereas, the effect of storage and the interaction between treatments and storage was non-significant. The content of C18:3 (omega fatty acid) in margarine is significantly increased from T1 to T4 due to chia oil because it contain 68 % alpha linolenic acid.
Availability: Items available for loan: UVAS Library [Call number: 2301-T] (1).
35.
Development And Quality Enhancement Of Cottage Cheese Made From Nili Ravi Buffalo Postpartum Milk (Colostrum)
by Maryam Batool (2010-Va-360) | Dr. Saima Inayat | Dr. Muhammad Ayaz | Dr. Saeed Ahmad.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Colostrum is milk obtained from mammals secreted after parturition. It differs from normal milk
as it contains numerous bioactive components which include growth factors, lacto-peroxidase,
lacto-ferrin, Igs, lysozyme, nucleosides, vitamins, oligosaccharides and peptides, which are health
promoters. Cottage cheese is an excellent source of cyanocobalamin, riboflavin and pyridoxine.
Using colostrum for making cottage cheese can give opportunities to increase cottage cheese
quality which may be more functional, healthier with high yield. Preservation of colostrum in the
form of cottage cheese can be supportive for obtaining functional cheese with enhanced shelf life.
Nili Ravi Buffalo postpartum milk was used for the production of Cottage cheese. While the
control was prepared from Nili-Ravi buffalo normal milk. Milk was pasteurized at 63 °C for
around 30 minutes in batch pasteurizer. Then the milk temperature was brought down at 37°C for
inoculation with the mother cultures mentioned above at 2% level. Three replicates for each
treatment was prepared. Incubation continued for 30 minutes at 42°C. Then 1.7 ml CaCl2 was
added and after 10 minutes 1.7 ml of rennet solution was added in cheese milk and left for another
40 minutes for coagulation. Then the curds was cut into 1cm3 and healed for 10 minutes. The
temperature is raised to 55°C for cooking for 30 minutes. Then whey was drained for 24 hrs. The
curd was pressed and shaped into mold and then wrapped in aluminum foil and stored at 4°C for
7 days for further analysis. The physicochemical analysis such as pH, Acidity%, Fat %, TS %, Ash
%, Chlorides %, Casein %, Protein% and Lactose% of Colostrum and Colostrum based Cottage
cheese with respect to control was carried out by standard methods as described in AOAC. The
data thus collected were analyzed through one way analysis of variance under Completely
Summary
139
Randomized Design (CRD). Means were compared through Duncan’s Multiple Range (DMR)
Test (SAS 9.1 Statistical Software).
Physicochemical analysis of Colostrum showed that pH is in the increasing trend with the increase
of age of milk and results showed that Colostrum pH values lower than milk values and were
related to the high proteins content that is usually revealed in colostrum obtained 2-3 days after
birth. While the trend of titratable acidity %, fat %, chlorides %, specific gravity, ash %, Total
solids %, Total protein % and casein % is decreasing with an increase in the age (Days) of
postpartum milk.
Physicochemical analysis of Colostrum Cottage Cheese showed that the trend of pH of colostrum
cottage cheese remained constant with the increase of age. The trend of lactose% and ash % is
increasing with an increase in the age of postpartum milk. While the trend of titratable acidity %,
fat %, chloride%, total solids %, total protein % and casein % of cottage cheese is decreasing with
an increase in the age (days) of postpartum milk.
Microbiological analysis of Cottage cheese was examined. Coliforms remained absent (<10 cfu/g)
during whole storage time. Total Plate Count (TPC) was not significantly different throughout the
storage period as it renders growth if there are hygiene and proper storage conditions available.
Sensory evaluation was be carried out using criteria of appearance, taste, color, flavor and whole
acceptability on a hedonic scale of nine points. T0, T3, T4 and T5 showed cheese like aroma, T1
showed yoghurt like aroma while T2 showed cheese like/ slight acidic aroma after 7 days of storage
period. T0 and T5 showed whitish appearance, T1 showed light yellow appearance, T2 showed
slight creamy like color after 7 days of storage period while T3 and T4 showed off white
appearance after 7 days of storage period. T0, T4 and T5 showed light acidic flavor, T1 and T2
Summary
140
showed slight saltish / most bitterness in taste while T3 showed acidic taste after 7 days of storage
period. T0 and T5showed granular texture with no creaminess, T1 showed soft yoghurt like
texture, T2 showed meaty / hard texture while T3 and T4 showed harder toffee like texture after 7
days of storage period.
Colostrum is the most proteinaceous food as compared to milk and improves the nutritional aspects
as well as quality and yield of the products. So Cottage cheese made from Colostrum is more
nutritious, functional with probiotic characters as well as enhanced physico-chemical properties
with high yield. Availability: Items available for loan: UVAS Library [Call number: 2473-T] (1).
36.
Quality Enhancement Of Buffalo Milk Yoghurt By Using Glutathione Treated Transglutaminase Enzyme As A Gelatin Replacer
by H. M. Arslan Amin (2009-VA-486) | Dr. Saima Inayat | Dr. Muhammad Junaid | Prof. Dr. Khalid Javed.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Yoghurt is a fermented dairy product and intensively used in all over the world. It is very popular in sub-continental region due to its high consumption as compare to other regions of the world. Fermentation of milk is carried out by mixture of lactic acid bacteria. Synergistic effect of Streptococcus thermophillus and Lactobacillus delbrueckii ssp. bulgaricus is a key factor which determines the rate of fermentation process and quality of yoghurt. In traditionally made set yoghurt, protein gel is stabilized by weak non covalent interactions (hydrogen bonding, electrostatic interactions and hydrophobic bonds). Addition of Transglutaminase enzyme (TGase) can provide opportunities to increase covalent bonding and cohesiveness which ultimately enhances the gel consistency with reduction of syneresis.
For the production of yogurt standardized buffalo milk of 5.5% fat and 9.5% SNF contents were used. Milk was pasteurized for 15 seconds at 72°C to kill the pathogenic bacteria and cooled to 42°C. After cooling the Glutathione treated Transglutaminase enzyme was added in the milk with different concentrations (1.25g/250ml, 2.50g/250ml, 3.75g/250ml and 5g/250ml) and cooled to 42°C. While the control sample was prepared without the addition of Glutathione treated Transglutaminase enzyme. After that each treatment was inoculated with standard yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) at the rate of 2% at 42°C for 3-4 hours and each sample was stored at 4°C in a refrigerator for 28 days. The physico-chemical parameters such as pH, acidity %, fat %, protein % and syneresis % were observed weekly till 4 weeks.
The quality comparison of prepared yoghurt was carried out by using Two Way Analysis of Variance (ANOVA) technique under Completely Randomized Design. Significant means were compared using Duncan’s Multiple Range (DMR) Test with the help of SAS 9.1.
Results showed variations in pH, acidity %, fat%, protein %, snf% and syneresis % values due to the production of Yoghurt with Glutathione treated Transglutaminase in different percentages. pH in different treatments decreased from 4.71 – 4.61. Acidity % during storage period increased from 0.40 % to 0.43 %. Fat % also showed some variation during storage period decreased from 5.37% – 4.49 %. Protein % in different treatments increased from 4.10 % – 4.27 % and SNF % in different treatments increased from 9.81% – 10.00 % . Syneresis % in different treatments decreased from 5.17% - 3.48 %. Sensory evaluation was carried out by a panel of 06 semi trained people, using criteria of appearance, taste, color, flavor and whole acceptability on a 9 points hedonic scale. Color, taste, aroma, acidity, appearance and overall acceptability showed non-significant results as compared with controlled sample after 28 days.
Results of the present study showed that yoghurt prepared with Glutathione treated Transglutaminase enzyme reduced the syneresis and enhanced the nutritional aspects of yoghurt.
Availability: Items available for loan: UVAS Library [Call number: 2483-T] (1).
37.
Enhancement Of Omega Fatty Acids In Margarine Through Chia (Salvia Hispanica L.) Oil
by Hafiza Anam Baig (2010-VA-355) | Dr. Muhammad Nadeem | Dr. Saima Inayat | Dr. Muhammad Hayat Jaspal.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The higher incidents of deaths from cardiovascular diseases have led to the identification
and modification of risk factors for atherogenesis; it is regarded as the number one reason of
deaths in developed and underdeveloped countries. Chia contains about 40% edible oil, with
fairly high content of unsaturated fatty acids, oil contains about 60% omega-3 fatty acids on
weight basis. Margarine will be prepared from palm oil, palm kernel oil, butter and chia oil
blends by varying the concentration from 5% to 20%.
Margarine was prepared by blending butter, palm oil and Chia seed oil in various
proportions. Market margarine (Blue Band) was used as a positive control. Butter, Palm oil and
Chia Seed oil was characterized for free fatty acids, moisture content, saponification value,
unsaponifiable matter, iodine value, refractive index. Solid fat index was determined at 0, 10,
20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary
tube technique. Colour, free fatty acids, iodine value, peroxide value, anisidine value,
conjugated dienes and trienes was determined. Fatty acids composition of margarines was
determined by the transformation into fatty acid methyl esters. Margarine was stored at 6±1oC,
for 2 months, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and
trienes was determined. Sensory evaluation was performed by a panel of ten trained panel of
judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point
Hedonic scale.
Peroxide value of 60 days old control and T4 (12% chia oil) were 7.06 and 12.10
(MeqO2/kg). After 60 days of storage period, peroxide value was in the order of T4> T3> T2>
T1> control. Free fatty acids increased with the storage period in all the treatments. They are
also increasing with the treatments having higher concentration of chia oil. At 60 day, control
Summary
68
and T4 are 0.16 and 0.19% respectively. Anisidine value trend is considerably accelerating
along the treatments as well as with the storage time. At 60 day, control and T4 is 24.42 and
44.78 respectively. Conjugated Dienes have the increasing trend throughout the treatments.
They also have higher values from 0 to 60 days of time period. At 6o day, the control and T4
are 2.47 and 3.34 respectively. Conjugated Trienes of all the samples increased throughout the
storage period of 60 days. At 60 day, the control and T4 are 2.60 and 3.28 respectively. Iodine
value is in the decreasing trend throughout the storage period and the treatments. They are in the
order of T0>T1>T2>T3>T4. Fat content of all the treatments and the control went on decreasing
throughout the storage period of 60 days. At 60 day, control and T4 were 68.61 and 90.91
respectively. The order of the fat content in all the treatments were T0>T1>T2>T3>T4. Moisture
content of all the treatments and the control went on decreasing throughout the storage period of
60 days. At 0 day, Moisture content of all the treatments were virtually the same. At 60 day,
control and T4 were 27.52 and 7.64 respectively. Salt content of all the treatments at the end of
the storage period were increased. At 60 day, control and T4 were 4.18 and 1.42 respectively.
The taste score of all the treatments along the treatments having different concentrations of
unsaturated fatty acids and also along with the storage period of time is decreased. The taste
score of the control and T4 were 8.06 and 6.90 respectively. The order of the taste score is in the
descending order of T0>T1>T2>T3>T4. Results of this evidenced that concentration of omega
fatty acids can be enhanced in margarine through chia oil with acceptable sensory
characteristics. Major changes in fatty acid composition were observed around C18:2 and C18:3
(omega 6 and 3). Concentration of trans fatty acids in control, T1, T2, T3 and T4 was 24.75%,
6.67%, 5.49%, 4.71% and 3.19%. Availability: Items available for loan: UVAS Library [Call number: 2578-T] (1).
