This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
The world grain price is increasing day by day and the industry is facing several challenges to produce good quality animal products with reasonable price for consumers. Similarly, the poultry industry in Bangladesh is also fighting with high grain prices to maintain its production with marginal profit. Small and medium poultry farm owners are mainly affected and losing their capital investment in this sector.
Australian spray dried porcine plasma offers solutions to nutritionist and pi...Milling and Grain magazine
Spray dried plasma proteins are a relatively new feed ingredient available to Australian farmers. Sonac Australia (Darling Ingredients) is the only company in Australia currently producing spray dried plasma proteins from a range of species including pigs, cattle and sheep for domestic and export markets. The introduction of spray dried porcine plasma to the pig feed industry in Australia has been a huge nutritional and welfare advantage to the pig industry. Local research trials conducting across Australia in a range of settings (research & commercial) have delivered consistent improvements in performance and health. At generous inclusion rates (3-5%) spray dried porcine plasma when offered in well-balanced piglet diets can significantly enhance feed intake and aid in maintaining gut function, integrity and development (Edwards et al., 2012; Hernandez et al., 2010).
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
Effect of carbohydrate source and cottonseed meal levelon Feed intake, rumen...Faisal A. Alshamiry
conducted to investigate the effects of locally available carbohydrate sources and cotton-seed meal levels on voluntary feed intake, rumen fermentation, and milk production in lactating dairy cows.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Charles and Gampala_et_al-2008-Starch in Processed CheesePradyumna Gampala
1) Starch addition significantly increased the final viscosity and firmness of processed cheese mixtures compared to a control, with higher amylose starches producing greater increases.
2) Starch addition did not significantly affect the adhesive or cohesive properties of processed cheeses, except for high amylose starch which increased cohesiveness at higher addition levels.
3) Incorporating starch, particularly higher amylose varieties, significantly reduced the degree of melt in processed cheeses compared to the control, with melt decreasing further with greater starch content.
This study investigated the effects of different levels of grape pomace on broiler chicken performance.
- 450 broiler chicks were fed either a control diet or diets with 3%, 6%, 9%, 12%, or 15% grape pomace. Intake, weight gain, and feed conversion were measured during starter, grower, and finisher phases.
- Intake was not significantly affected by grape pomace except at the starter phase. Weight gain was highest for 3% pomace at the starter phase.
- Feed conversion was significantly better for the control and 3% pomace diets across phases. The 15% pomace diet had the worst feed conversion.
- In conclusion, low
A study was conducted to evaluate the effects of supplementing broiler diets with 300 ppm of CRINA® Poultry Plus on performance. 400 broilers were fed either a basal diet or the basal diet supplemented with 300 ppm of CRINA® Poultry Plus. Results showed that broilers fed the supplemented diet had a 2.2% higher final body weight and 2.6% improvement in feed conversion ratio compared to the control group. The addition of CRINA® Poultry Plus resulted in better broiler performance and a return on investment of 10:1.
The world grain price is increasing day by day and the industry is facing several challenges to produce good quality animal products with reasonable price for consumers. Similarly, the poultry industry in Bangladesh is also fighting with high grain prices to maintain its production with marginal profit. Small and medium poultry farm owners are mainly affected and losing their capital investment in this sector.
Australian spray dried porcine plasma offers solutions to nutritionist and pi...Milling and Grain magazine
Spray dried plasma proteins are a relatively new feed ingredient available to Australian farmers. Sonac Australia (Darling Ingredients) is the only company in Australia currently producing spray dried plasma proteins from a range of species including pigs, cattle and sheep for domestic and export markets. The introduction of spray dried porcine plasma to the pig feed industry in Australia has been a huge nutritional and welfare advantage to the pig industry. Local research trials conducting across Australia in a range of settings (research & commercial) have delivered consistent improvements in performance and health. At generous inclusion rates (3-5%) spray dried porcine plasma when offered in well-balanced piglet diets can significantly enhance feed intake and aid in maintaining gut function, integrity and development (Edwards et al., 2012; Hernandez et al., 2010).
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
Effect of carbohydrate source and cottonseed meal levelon Feed intake, rumen...Faisal A. Alshamiry
conducted to investigate the effects of locally available carbohydrate sources and cotton-seed meal levels on voluntary feed intake, rumen fermentation, and milk production in lactating dairy cows.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Charles and Gampala_et_al-2008-Starch in Processed CheesePradyumna Gampala
1) Starch addition significantly increased the final viscosity and firmness of processed cheese mixtures compared to a control, with higher amylose starches producing greater increases.
2) Starch addition did not significantly affect the adhesive or cohesive properties of processed cheeses, except for high amylose starch which increased cohesiveness at higher addition levels.
3) Incorporating starch, particularly higher amylose varieties, significantly reduced the degree of melt in processed cheeses compared to the control, with melt decreasing further with greater starch content.
This study investigated the effects of different levels of grape pomace on broiler chicken performance.
- 450 broiler chicks were fed either a control diet or diets with 3%, 6%, 9%, 12%, or 15% grape pomace. Intake, weight gain, and feed conversion were measured during starter, grower, and finisher phases.
- Intake was not significantly affected by grape pomace except at the starter phase. Weight gain was highest for 3% pomace at the starter phase.
- Feed conversion was significantly better for the control and 3% pomace diets across phases. The 15% pomace diet had the worst feed conversion.
- In conclusion, low
A study was conducted to evaluate the effects of supplementing broiler diets with 300 ppm of CRINA® Poultry Plus on performance. 400 broilers were fed either a basal diet or the basal diet supplemented with 300 ppm of CRINA® Poultry Plus. Results showed that broilers fed the supplemented diet had a 2.2% higher final body weight and 2.6% improvement in feed conversion ratio compared to the control group. The addition of CRINA® Poultry Plus resulted in better broiler performance and a return on investment of 10:1.
This document discusses assessing agro wastes as alternative ingredients for fish feed formulation. The objectives are to compare the nutritive values of sago and soybean hampas, enhance their values through solid state fermentation, and formulate fish feed using different replacement levels of the agro wastes. Current results show that Baker's yeast increased the crude protein in sago hampas by 1.71% while Trichoderma reesei increased crude protein in soy hampas by 5.75%. Next steps involve further solid state fermentation, fish feed formulation using different replacement levels, feeding trials on fish, and analyzing the results.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
Effects of mannanase and distillers dried grain with solubles on growth perfo...Pig Farm Solution
Effects of mannanase and distillers dried grain with solubles on growth performance nutrient digestibility, and carcass characteristics of grower-finisher pigs S. Y. Yoon, Y. X. Yang, P. L. Shinde, J. Y. Choi, J. S. Kim, Y. W. Kim, K. Yun, J. K. Jo, J.
H. Lee, S. J. Ohh, I. K. Kwon and B. J. Chae J Anim Sci
published online Sep 11, 2009
Can proteases play a role in enteric health- Langhout, P. Presentation for Workshop 4, at the Feed Proteases and enzyme presentation, The Netherlands, 2014
Technological Challenges of High Milk Protein FormulationsJuan Gonzalez
The formulation and processing of high protein nutritional dairy products present several challenges. Two product formats are discussed: powder products to be consumed as reconstituted beverages - the challenges are related to the consumer experience; and ready-to-drink (RTD) liquid products - the challenges are related to processing and stability.
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
Research on the effect of protease (RONOZYME ProAct) in improving Amino Acid digestibility of corn, which is widely utilized in broiler diets. This would result in more energy utilization. Read the presentation to find out the research results.
To find out more about DSM go to: http://www.dsm.com/markets/anh/en_US/home.html
Mother Dairy Fruits and Vegetables Private Ltd is a subsidiary of the National Dairy Development Board set up in 1974 in Delhi. It has revenues of 4000 crore and employs 3000 people. The internship involved microbiological analysis of milk and milk products to test for aerobic plate count, coliform count, yeast and mold count, and more. Daily activities included sample analysis, temperature monitoring, and isolating pure bacterial cultures from samples to identify as Lactobacillus and Lactococci. One project showed ginger extract was effective at inhibiting the growth of Candida albicans.
This document summarizes a study examining the effect of using ultrafiltered milk retentate to standardize the protein concentration in cheese-milk on the microstructure and composition of full fat Cheddar cheese. Cheese was produced from cheese-milk standardized to protein concentrations of 3.7-5.8% w/w using low concentration factor ultrafiltration retentate. Advanced microscopy techniques revealed that at 5.8% protein, the gel porosity increased and fat globules tended to pool, contributing to higher fat loss. Higher protein concentrations resulted in a more compact microstructure and increased hardness, though lower cohesiveness. Standardization to 4-5% protein using ultrafiltration retentate increased yield without negatively impacting
Goat milk contains higher amounts of calcium, magnesium, and phosphorus than cow and human milk, but less vitamin D, vitamin B12, and folate. The fat and protein content is slightly lower in goat milk than cow milk, but the difference is not significant. The fat globules are smaller in goat milk, making it more easily digestible. Goat milk is recommended for infants, older people, and those recovering from illness. A study found no significant difference in the nutritional value of goat and cow milk proteins based on intake, growth rates, and protein efficiency ratios in rats. However, nitrogen digestibility and balance were higher in the rats consuming goat milk protein. Goat milk is thus concluded to have similar nutritional
Reducing Ration Costs with Residues, By products and Feeding TechnologyGrey Bruce Farmers Week
This document discusses reducing feed costs for ruminants through the use of crop residues, byproducts, and feeding technology. It notes that ruminants are well-suited to utilize waste products from food and industrial processing. It then reviews several byproduct feeds like corn gluten feed, distillers grains, soybean hulls, and their benefits and effective inclusion rates in rations. The document advocates for the use of feeding bunks and TMR mixing to most efficiently utilize these ingredients and reduce costs.
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Sensory optimization of crackers developed from high quality cassava flour, s...Francis Lavoe
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. The study demonstrates the suitability of HQCF in processing value added snack products.
This study investigated the effects of adding different levels of dried kefir milk (0%, 0.2%, 0.4%, 0.6%) to the diet of 240 Ross 308 broiler chicks on their serum protein ratios. The results showed that adding 0.4% and 0.6% dried kefir milk significantly improved albumin, post-albumin, and γ-globulin ratios compared to the control diet. There were no significant differences found in pre-albumin, α-globulin, or β-globulin ratios between treatments. The study concluded that adding 0.4-0.6% dried kefir milk to the diet can improve some serum protein ratios in broiler chicks.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
The application of high pressure processing in dairy industry (Presentation)ESTIA LABORATORY
This document discusses the application of high pressure processing (HPP) in the dairy industry. HPP is a non-thermal pasteurization method that kills microbes while retaining the organoleptic and nutritional attributes of food. It has several applications in dairy including milk homogenization, emulsion production like chocolate milk, cheese production, and processing of dairy wastewater to recover proteins and lactose. HPP is presented as an alternative to thermal processing for applications like pasteurization and sterilization that cause nutritional and quality losses. The document provides examples of HPP use in emulsification, wastewater fractionation, and cheese production through ultrafiltration. It concludes that HPP will allow for the production of safer, healthier
This document discusses assessing agro wastes as alternative ingredients for fish feed formulation. The objectives are to compare the nutritive values of sago and soybean hampas, enhance their values through solid state fermentation, and formulate fish feed using different replacement levels of the agro wastes. Current results show that Baker's yeast increased the crude protein in sago hampas by 1.71% while Trichoderma reesei increased crude protein in soy hampas by 5.75%. Next steps involve further solid state fermentation, fish feed formulation using different replacement levels, feeding trials on fish, and analyzing the results.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
Effects of mannanase and distillers dried grain with solubles on growth perfo...Pig Farm Solution
Effects of mannanase and distillers dried grain with solubles on growth performance nutrient digestibility, and carcass characteristics of grower-finisher pigs S. Y. Yoon, Y. X. Yang, P. L. Shinde, J. Y. Choi, J. S. Kim, Y. W. Kim, K. Yun, J. K. Jo, J.
H. Lee, S. J. Ohh, I. K. Kwon and B. J. Chae J Anim Sci
published online Sep 11, 2009
Can proteases play a role in enteric health- Langhout, P. Presentation for Workshop 4, at the Feed Proteases and enzyme presentation, The Netherlands, 2014
Technological Challenges of High Milk Protein FormulationsJuan Gonzalez
The formulation and processing of high protein nutritional dairy products present several challenges. Two product formats are discussed: powder products to be consumed as reconstituted beverages - the challenges are related to the consumer experience; and ready-to-drink (RTD) liquid products - the challenges are related to processing and stability.
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
Research on the effect of protease (RONOZYME ProAct) in improving Amino Acid digestibility of corn, which is widely utilized in broiler diets. This would result in more energy utilization. Read the presentation to find out the research results.
To find out more about DSM go to: http://www.dsm.com/markets/anh/en_US/home.html
Mother Dairy Fruits and Vegetables Private Ltd is a subsidiary of the National Dairy Development Board set up in 1974 in Delhi. It has revenues of 4000 crore and employs 3000 people. The internship involved microbiological analysis of milk and milk products to test for aerobic plate count, coliform count, yeast and mold count, and more. Daily activities included sample analysis, temperature monitoring, and isolating pure bacterial cultures from samples to identify as Lactobacillus and Lactococci. One project showed ginger extract was effective at inhibiting the growth of Candida albicans.
This document summarizes a study examining the effect of using ultrafiltered milk retentate to standardize the protein concentration in cheese-milk on the microstructure and composition of full fat Cheddar cheese. Cheese was produced from cheese-milk standardized to protein concentrations of 3.7-5.8% w/w using low concentration factor ultrafiltration retentate. Advanced microscopy techniques revealed that at 5.8% protein, the gel porosity increased and fat globules tended to pool, contributing to higher fat loss. Higher protein concentrations resulted in a more compact microstructure and increased hardness, though lower cohesiveness. Standardization to 4-5% protein using ultrafiltration retentate increased yield without negatively impacting
Goat milk contains higher amounts of calcium, magnesium, and phosphorus than cow and human milk, but less vitamin D, vitamin B12, and folate. The fat and protein content is slightly lower in goat milk than cow milk, but the difference is not significant. The fat globules are smaller in goat milk, making it more easily digestible. Goat milk is recommended for infants, older people, and those recovering from illness. A study found no significant difference in the nutritional value of goat and cow milk proteins based on intake, growth rates, and protein efficiency ratios in rats. However, nitrogen digestibility and balance were higher in the rats consuming goat milk protein. Goat milk is thus concluded to have similar nutritional
Reducing Ration Costs with Residues, By products and Feeding TechnologyGrey Bruce Farmers Week
This document discusses reducing feed costs for ruminants through the use of crop residues, byproducts, and feeding technology. It notes that ruminants are well-suited to utilize waste products from food and industrial processing. It then reviews several byproduct feeds like corn gluten feed, distillers grains, soybean hulls, and their benefits and effective inclusion rates in rations. The document advocates for the use of feeding bunks and TMR mixing to most efficiently utilize these ingredients and reduce costs.
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Sensory optimization of crackers developed from high quality cassava flour, s...Francis Lavoe
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. The study demonstrates the suitability of HQCF in processing value added snack products.
This study investigated the effects of adding different levels of dried kefir milk (0%, 0.2%, 0.4%, 0.6%) to the diet of 240 Ross 308 broiler chicks on their serum protein ratios. The results showed that adding 0.4% and 0.6% dried kefir milk significantly improved albumin, post-albumin, and γ-globulin ratios compared to the control diet. There were no significant differences found in pre-albumin, α-globulin, or β-globulin ratios between treatments. The study concluded that adding 0.4-0.6% dried kefir milk to the diet can improve some serum protein ratios in broiler chicks.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
The application of high pressure processing in dairy industry (Presentation)ESTIA LABORATORY
This document discusses the application of high pressure processing (HPP) in the dairy industry. HPP is a non-thermal pasteurization method that kills microbes while retaining the organoleptic and nutritional attributes of food. It has several applications in dairy including milk homogenization, emulsion production like chocolate milk, cheese production, and processing of dairy wastewater to recover proteins and lactose. HPP is presented as an alternative to thermal processing for applications like pasteurization and sterilization that cause nutritional and quality losses. The document provides examples of HPP use in emulsification, wastewater fractionation, and cheese production through ultrafiltration. It concludes that HPP will allow for the production of safer, healthier
The application of high pressure processing in dairy industry (Presentation)Thomas Zafeiriadis
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
IRJET -Preparation of Healthy-Vegan Flavored Soymilk Blended with PeanutIRJET Journal
This document summarizes a study that formulated a vegan soy and peanut milk beverage. The milk was created with a 80:20 ratio of soy milk to peanut milk, along with added flavors. Nutritionally, the milk contains protein, carbohydrates, calcium, fat, sugar, ash, and fiber. It is recommended for those who are lactose intolerant since it does not contain lactose. The processing makes the milk easily digestible and suitable for all ages. Shelf life testing showed the milk remained stable for up to 10 days refrigerated. The soy and peanut milk is concluded to be a nutritious alternative to animal milk that could help reduce malnutrition when supplemented to young children.
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
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Application of ultrafiltration technique for the quality improvement of dahi (2015), J Food Sci Technol 10.1007 s13197 015-1951-8
1. 1 23
Journal of Food Science and
Technology
ISSN 0022-1155
J Food Sci Technol
DOI 10.1007/s13197-015-1951-8
Application of ultrafiltration technique for
the quality improvement of dahi
P. K. Meena, V. K. Gupta, G. S. Meena,
P. N. Raju & P. T. Parmar
2. 1 23
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3. ORIGINAL ARTICLE
Application of ultrafiltration technique for the quality
improvement of dahi
P. K. Meena1
& V. K. Gupta1
& G. S. Meena1
& P. N. Raju1
& P. T. Parmar1
Revised: 15 June 2015 /Accepted: 7 July 2015
# Association of Food Scientists & Technologists (India) 2015
Abstract Ultrafiltered milk (UF1 and UF2), ultrafiltrate
retentate added milk (UF3 and UF4) and SMP added milk
(UF0) were used for dahi preparation in the present study.
Treatments were evaluated for rheological, textural and sen-
sorial characteristics. Significant increase (p < 0.01) in values
of firmness, stickiness, work of shear, work of adhesion and
sensory scores, but significant decrease (p < 0.01) in whey
syneresis values were observed with treatments UF1, UF2,
UF3 and UF4 as compared to UF0. Principal component anal-
ysis (PCA) revealed that first four principal components (PC)
explained 87.39 % relationship between samples and attri-
butes. PC1 accounted for 48.34 % of data variance was char-
acterized by protein content, firmness, work of shear, body &
texture and opposed by total carbohydrates, stickiness, syner-
esis and work of adhesion. Total carbohydrates content
(r = −0.982, P < 0.01), whey syneresis (r = −0.783,
P < 0.01), stickiness (r = −0.729, P < 0.01) and work of
adhesion (r = −0.684, P < 0.01) are negatively while body
and texture (r = +0.600, P < 0.01), firmness (r = +0.574,
P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi
are highly positively correlated with protein content.
Keywords Dahi .Firmness .PCA .Syneresis .Ultrafiltration
Introduction
Dahi is an age-old indigenous fermented milk product. It can
be made from cow milk, buffalo milk or mixed milk but it
should have the same percentage of fat and solids-non-fat as
the milk from which it is prepared (Kurien and Mishra 2008).
About 6.9 % of total milk produced in India is utilized for
making dahi, intended for direct consumption (Khurana and
Kanawjia 2007). Dahi with good quality should have a homo-
geneous body and smooth glossy surface; while the cut sur-
face is trim and free from cracks, gas bubbles and whey
pockets. It should be firm, solid and uniform with no whey
separation (IS: 9617–1980). However, dahi available in local
markets has several quality problems like whey syneresis,
loose body, lumpiness, etc. Textural defects in set gel type
products, like ‘lumpiness’, ‘granular’ or the presence of ‘nod-
ules’ are objectionable, as consumers expect a smooth, fine-
bodied product (Bodyfelt et al. 1988). Lumpiness usually re-
fers to the presence of large protein aggregates in the product.
These variations in the quality of dahi could be due to the
differences in their total solids and fat contents, apart from
optional treatments like homogenization and varying heat
treatments given to milk. The level of total solids and protein
plays a significant role in the development of desirable aroma
and consistency of dahi (Garg and Jain 1980). Whey synere-
sis, also known as spontaneous separation of whey on the
surface of dahi (set type yoghurt) is generally regarded as
one of the major defects which could be eliminated by increas-
ing the level of total milk solids (Amatayakul et al. 2006).
Overall quality of dahi can be improved by pre-
concentrating the proteins (up to a certain level) in milk
through ultrafiltration (UF) process. Ultrafiltration is a sieving
* G. S. Meena
gsiitkgp@gmail.com
1
Dairy Technology Division, National Dairy Research Institute,
Karnal, Haryana 132001, India
J Food Sci Technol
DOI 10.1007/s13197-015-1951-8
Author's personal copy
4. process that employs a membrane with definite pores that are
large enough to permit the passage of water and small mole-
cules. When a pressure is applied to a fluid, the semi-
permeable membrane allows small species to pass through
as permeate and larger species are retained and concentrated
as retentate. In ultrafiltration of milk, non-protein nitrogen and
soluble components such as lactose, salts, and some vitamins
pass through the membrane, whereas milk fat, protein and
insoluble salts are retained by the membrane (Glover 1985;
Rollema and Muir 2009). The commercial UF membranes
with nominal molecular weight cut-off size of 20,000 to 25,
000 exclude all fat and almost all protein while permitting
water, lactose, non-protein nitrogen compounds and soluble
salts to pass through. Reported retention percentage for fat,
protein, ash, not-protein nitrogen and total solids in ultrafiltra-
tion of milk, is 100, 93, 29, 62 and 54 %, respectively (Yan
et al. 1979). UF concentrated milk has higher protein content;
higher concentration of casein particles that leads to the rein-
forcement of protein matrix density and to the improvement of
the firmness and water holding capacity of the gel (Sodini
et al. 2004). Application of UF process has an advantage of
controlled acidity development in the product due to reduced
lactose content of milk and special advantage for the lactose
intolerant people who cannot digest milk as excess lactose in
milk leads to cramps or other digestive discomforts. To over-
come quality related defects of dahi, present investigation was
undertaken to produce good quality buffalo milk dahi
employing UF technique.
Materials and methods
Materials
Milk
Fresh buffalo whole milk was procured from the Experimental
Dairy of the National Dairy Research Institute, Karnal. Skim
milk and cream were obtained by cream separation of buffalo
milk by a laboratory cream separator (Chadha Electro
Industries, Delhi) having capacity of 110 l/h.
Skim milk powder
Medium heat skim milk powder (SMP) made from mixed cow
and buffalo milk having 3–4 whey protein nitrogen index (as
per manufacturer’s report) was procured from M/s Modern
Dairies Ltd., Karnal.
Starter culture
Mesophilic mixed starter culture strains of Lactococcus lactis
ssp. Lactis, L. lactis ssp. Cremoris, L. lactis ssp. Diacetylactis
and Leuconostoc citrovorum (NCDC-167) was procured from
National Collection of Dairy Cultures, NDRI, Karnal. The
starter culture was maintained by propagating in sterilized
reconstituted skimmed milk (12 g 100 mL−1
) by sub-
culturing once in fortnight.
Packaging materials
Polystyrene cups of 100 mL with lids were obtained from
Experimental Dairy of the National Dairy Research Institute,
Karnal and used for packaging and storage of dahi.
Pretreatment of milk for dahi making
Cream separation
Buffalo whole milk was fore-warmed to 45–50 °C and sepa-
rated in a cream separator to obtain cream (65–70 % fat) and
skim milk (0.1–0.5 % fat).
Ultrafiltration
Skim milk was flash heated to 80 °C, cooled to about 55 °C
and transferred into the balance tank (having capacity of 200 l)
of a pilot ultrafiltration plant (Tech-Sep., France, tubular mod-
ule) having ZrO2 membrane with surface area of 1.68 m2
and
molecular weight cut off of 50,000 Da. Further, this skim milk
was ultrafiltered to different desired UF concentrations (1.28
fold, 1.55 fold and 3.87 fold). Each fold was calculated on the
basis of water removal from skim milk. During UF operation,
the inlet and outlet pressures on the retentate side were main-
tained at 4.6 kg/cm2
and 3.6 kg/cm2
, respectively. The perme-
ate side pressure was kept at 1 kg/cm2
(Trans Membrane
Pressure was 3.1 kg/cm2
).
Standardization
Buffalo milk standardized to 3 % milk fat and 13.75 % total
solids using previously separated skim milk and cream. The
quality of dahi prepared at 3 % fat and 13.75 % total solids
level was better than the dahi prepared at the same fat level but
at 12.83 and 14.83 % total solids level (Meena et al. 2014).
However, the levels of protein were varied by adding
ultrafiltered retentate. UF retentate was added to four experi-
mental batches or UF treatments viz. UF1 (1.28 fold
ultrafiltered skim milk and cream); UF2 (3.87 fold ultrafiltered
skim milk and cream); UF3 (1.55 fold ultrafiltered skim milk,
cream and potable water) and UF4 (3.87 fold ultrafiltered
skim milk, cream and potable water). The dahi batch made
by recombining buffalo skim milk, skimmed milk powder and
cream to contain 3 % milk fat and 13.75 % total solids was
treated as control (UF0).
J Food Sci Technol
Author's personal copy
5. Production of dahi
Each batch of standardized milks was pre-heated to 65–
70 °C and homogenized in a two-stage homogenizer (M/s
Goma Engineers, Mumbai) at 13.78 and 3.44 MPa pres-
sure in 1st and 2nd stage, respectively. Homogenized
batches was heated to 85 °C for 30 min and then cooled
to 30 °C. Starter culture (2 g per 100 mL) was added to
each batch and filled into pre-sterilized polystyrene cups
(100 mL−1
). Incubation was carried out at 30 °C till the
titratable acidity reached about 0.70 % lactic acid. Once
the desired titratable acidity was achieved, without
disturbing, set dahi cups were transferred to refrigerated
storage (4 ± 1 °C). All the trials were carried out in
triplicate.
Compositional analysis
Fat content of skim milk and ultrafiltered milks were de-
termined by Gerber method (IS: 1224 part I-1977) and fat
content of dahi was determined by Rose-Gottlieb method
(IS: 1479 part II-1961). Protein content of skim milk,
ultrafiltered milks and dahi were determined by semi-
micro Kjeldahl method described by Menefee and
Overman (1940) using Kjeltec digestion (2300, Kjeltec
Analyzer, FOSS) and laboratory distillation equipment
followed by manual method. Total solids content of skim
milk, ultrafiltered milks and dahi were determined by
Gravimetric method as described by Indian standards
(IS: 12,333–1997). Ash content of skim milk, ultrafiltered
milks and dahi was determined by Gravimetric method
(IS: 1479 part III-1961). Total carbohydrates content of
skim milk, ultrafiltered milks and dahi was determined
by subtracting fat, protein and ash contents from the total
solids content. Titratable acidity of dahi (as percent of
lactic acid) was determined by adopting the standard
method (IS: 1166–1973) with some modifications (addi-
tion of 30 ml warm distilled water in about 10 g of the
dahi sample and addition of 1 ml of phenolphthalein in-
dicator before titration). Micro processed pH meter
(PHAN LABINDIA Model, Labtek Engg. Pvt. Ltd.
India) was used for pH determination of dahi at 20 °C.
All the analysis were carried out in triplicate.
Whey syneresis
Spontaneous whey syneresis of undisturbed set dahi was de-
termined using a siphon method. In this study, 100 mL poly-
styrene cup containing 80 mL dahi was used for determining
spontaneous whey separation. Dahi cups were taken out from
the refrigerated storage (4 ± 1 °C), tempered to 20 °C and kept
at an angle of approximately 45° to allow the whey on the
surface to collect on the side of the cup. A needle connected to
a syringe was used to siphon the liquid whey from the surface
of the sample. Siphoning was carried out within 10 s to pre-
vent further leakage of whey from the dahi gel. The syneresis
was expressed as the volume of whey in mL. Average values
of 3 replicates from three trails were calculated.
Texture analysis
Texture analysis of dahi was carried out with slight modifica-
tions in the method of Raju and Pal (2009). For determining
the textural attributes, 80 mL quantity of control and standard-
ized milk samples were incubated with starter culture in
100 ml pre-sterilized glass beakers. Texture analyser (TA-
XT2i, M/s Stable Micro Systems, UK) was fitted with a 25-
kg load cell and calibrated with a 5-kg standard dead weight
prior to use. Texture analysis of set dahi samples was carried
out at a temperature of 20 ± 0.5 °C by compression test using a
25 mm perplex cylindrical probe that generated plot of force
(N) versus time (s). During the analysis, samples were com-
pressed up to 20 mm of their original depth. The speed of the
probe was 0.5 mm s−1
during the compression and 2 mm s−1
during pre-test and relaxation of the samples. From the
resulting force-time curves, firmness, stickiness, work of shear
and work of adhesion were calculated using the Texture
Expert Exceed software (version 2.55) supplied by the manu-
facturer along with the instrument. Average values of 4 repli-
cates from three trails were calculated.
Sensory evaluation
Dahi cups were randomly drawn from the refrigerator
(4 ± 1 °C) and tempered to 20 °C by keeping at room temper-
ature before presenting them for sensory evaluation. All
the samples were evaluated by a panel of six discrimi-
native and trained judges for the sensory attributes such
as flavour (out of maximum score 45), body and texture
(out of maximum score 30), acidity (out of maximum
score 10), colour and appearance (out of maximum
score 10) and overall acceptability (out of maximum
score 100) using a 100 point score card suggested by
Ranganadham and Gupta (1987).
Statistical analysis
Results obtained in the present study (mean value of three
replicates) were subjected to one-way analysis of variance
(ANOVA) using SAS Enterprise guide (5.1, 2012) developed
by SAS Institute Inc., North Carolina, USA (SAS 2008) and
represented by using Duncan’s Multiple Range Test values
(Duncan 1955).
J Food Sci Technol
Author's personal copy
6. Results and discussion
Chemical composition
Chemical composition of buffalo skim milk, its retentate as
obtained by 1.28, 1.55 and 3.87 folds UF concentration and
dahi prepared with various treatments (UF0, UF1, UF2, UF3
and UF4) has been grossly reported in Table 1. It was ob-
served that fat, protein and ash content increased, but total
carbohydrate content decreased progressively with increase
in UF concentration of milk. The content of total solids
increased to a lesser extent compared with protein and fat,
reflecting the loss of lactose and other soluble small
molecular weight components. Similar findings were earlier
reported by Patel and Mistry (1997) for the composition of
1.33, 2.0, 2.85 and 4.34 folds buffalo skim milk UF retentates.
They observed that, during UF after 77 % weight reduction in
buffalo skim milk the retention coefficients for the total solids,
proteins, fat and ash in retentate were 52.52, 94.65,100 and
52.04 %, respectively. Gross chemical composition of dahi,
prepared with different UF treatments met IS: 9617 (1980)
specifications in all cases. Fat, total solids, titratable acidity
and pH levels were maintained approximately same in all the
treatments of dahi. It was observed that protein and ash con-
tents increased and total carbohydrate content decreased pro-
gressively in dahi manufactured with the increase in UF con-
centration (UF1 and UF3) and UF retentate addition (UF2 and
UF4). Lower amounts of total carbohydrate and ash content in
UF1 compared UF2 and UF3 compared to UF4 could be due
to their removal in larger amounts during UF (concentration)
process. Renner and Abd El-Salam (1991); Atra et al. (2005)
also reported that during ultrafiltration, the protein and fat of
milk were retained completely in the retentate, whereas lac-
tose, minerals and vitamins are partitioned between the
retentate and permeate depending on the degree of
concentration.
Acidity and pH
Average rate of titratable acidity development and related
change in pH of dahi prepared with different treatments have
been presented in Figs. 1and 2, respectively. It can observed
that level of protein as well as total carbohydrates content of
milk does not significantly affect the growth of microorgan-
ism and acidity development or decrease in pH, which may be
due to lower difference in protein and lactose content. No
difference in fermentation progress of yoghurt prepared with
UF retentate and traditional method was also reported by
Brazuelo et al. (1995). Isleten and Karagul-Yuceer (2006) also
reported that fortification of yoghurt with skim milk powder
did not have significant effect on pH development during
fermentation.
Whey syneresis
Whey syneresis is a common defect in set type fermented milk
products such as yoghurt (Lucey 2001) and dahi. Dejmek and
Walstra (1993) defines the syneresis as the shrinkage of gel
and this occurs concomitantly with expulsion of liquid or
whey separation and related to instability of the gel network
resulting in the loss of the ability to entrap all the serum phase.
The effect of different treatments on the syneresis values of
dahi is shown in Fig. 3. Significant (p < 0.01) difference was
observed between syneresis values of dahi prepared with con-
trol sample (UF0) and different ultrafiltration treatments (UF1,
UF2, UF3 and UF4). It could be due to higher protein content
in dahi prepared with ultrafiltration treatments. It has been
shown in other studies that yoghurts prepared with protein-
supplemented milk had low whey separation because of in-
creasing water binding by protein. Garg and Jain (1980) also
reported that whey syneresis decreased with increase in the
protein content of curd. Savello and Dargan (1997) reported
that concentration of milk for yoghurt with UF significantly
Table 1 Chemical composition* of skim milk, UF retentates and dahi prepared with different treatments
Components TS (%) Fat (%) Protein (%) Lactose (%) Ash (%) T.A. (% LA) pH
Skim milk* 9.98 ± 0.08 0.26 ± 0.03 3.80 ± 0.02 5.11 ± 0.04 0.79 ± 0.01 0.13 ± 0.004 6.65 ± 0.01
UF retentate
1.28 fold UF retentate 10.99c
± 0.04 0.29b
± 0.04 4.78 ± 0.04 5.04a
± 0.04 0.87c
± 0.01 0.13b
± 0.00 6.67c
± 0.01
1.55 fold UF retentate 12.07b
± 0.13 0.37b
± 0.05 5.78b
± 0.09 4.97b
± 0.03 0.95b
± 0.01 0.13ab
± 0.01 6.71b
± 0.00
3.87 fold UF retentate 22.17a
± 0.35 0.97a
± 0.18 14.21a
± 0 0.38 4.48c
± 0.04 2.20a
± 0.02 0.14a
± 0.01 6.83a
± 0.01
Standardized milk samples
UF0 13.75ns
± 0.03 3.06ns
± 0.00 4.25e
± 0.02 5.64a
± 0.04 0.85d
± 0.00 0.75ab
± 0.00 4.71ab
± 0.01
UF1 13.79ns
± 0.01 3.07ns
± 0.00 4.83c
± 0.02 5.09c
± 0.05 0.88c
± 0.01 0.75a
± 0.00 4.71b
± 0.01
UF2 13.8 ns
± 0.04 3.03ns
± 0.00 4.58d
± 0.01 5.28b
± 0.04 0.95a
± 0.01 0.74b
± 0.00 4.73a
± 0.00
UF3 13.77ns
± 0.01 3.08ns
± 0.00 5.02a
± 0.02 4.85d
± 0.03 0.91b
± 0.01 0.75ab
± 0.00 4.72ab
± 0.00
UF4 13.74ns
± 0.01 3.07ns
± 0.00 4.88b
± 0.01 4.89d
± 0.01 0.96a
± 0.02 0.75ab
± 0.00 4.73a
± 0.00
*Mean value of 3 trials ± S.E.; ns
= non-significant at (p < 0.05), values for a particular column followed by different letters differ significantly (p < 0.05)
J Food Sci Technol
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7. diminished susceptibility of yoghurt to syneresis. Abd El-
Khair (2009) concluded that yoghurts with added skim milk
retentate displayed minimal free whey, whereas the control
yoghurt was criticized for whey separation. Savello &
Dargan, (1997) reported that, higher total solids content, par-
ticularly high protein content might be attributed to the less
whey expulsion in yoghurt made with added skim milk
retentate.
Textural properties
Effect of different treatments on the instrumental texture attri-
butes such as, firmness, stickiness, work of shear and work of
adhesion of dahi was given in Fig. 4. The force necessary to
attain a given deformation, called as firmness, is a commonly
evaluated parameter while determining the texture of set-type
cultured dairy products. It is the height of the peak force on the
first compression cycle. Stickiness is the negative force of the
bite representing the work necessary to pull the compressing
plunger away from the sample. Work of shear and work of
adhesion are the area under the curve of positive peak
(firmness) and negative peak (stickiness), respectively. There
was a significant difference observed in firmness (p < 0.05),
stickiness (p < 0.01), work of shear (p < 0.01) and work of
adhesion (p < 0.01) values of dahi prepared with different
treatments. Firmness of UF1 and UF2 treated dahi was ob-
served to be significantly high (p < 0.05) compared to UF3,
UF4 and control (UF0) samples. Also Firmness of dahi pre-
pared with treatment UF3 and UF4 was observed to be signif-
icantly high (p < 0.05) compared to UF0. However, no statis-
tical difference was observed in the firmness between UF3,
UF4 and UF1 and UF2 dahi (p > 0.05). Stickiness of UF1 and
UF2 treated dahi was significantly higher (p < 0.05) compared
to UF3, UF4 and control (UF0). Moreover, stickiness of UF3
and UF4 treated dahi was significantly higher (p < 0.05) than
UF0 treated dahi. However, the stickiness values of UF1 and
UF2; UF3 and UF4 treated dahi samples were statistically not
significant. Work of shear and work of adhesion of dahi had
similar effects as that of firmness and stickiness. Lower
firmness, stickiness, work of shear and work of adhesion of
dahi prepared with treatments UF3 and UF4 may be due to the
water addition for maintaining the same total solids level
among all the treatments. Higher firmness, stickiness, work
of shear and work of adhesion was observed in dahi prepared
from ultrafiltration treatments, which could be due to the
increase of protein content. Garg and Jain (1980) reported
the same results and concluded that hardness and
adhesiveness of curd increased with increase in the protein
content. Abrahamsen and Holmen (1980) also reported that
the yoghurt prepared with UF milk had higher firmness and
0.10
0.20
0.30
0.40
0.50
0.60
0.70
0 2 4 6 8 10 12
Acidity(%LA)
Incubation time (h)
UF0
UF1
UF2
UF3
UF4
Fig. 1 Rate of acidity
development in dahi prepared
with different treatments
4.70
4.90
5.10
5.30
5.50
5.70
5.90
6.10
6.30
6.50
6.70
0 2 4 6 8 10 12
pH
Incubation time (h)
UF0
UF1
UF2
UF3
UF4
Fig. 2 Rateof decrease in pH of
dahi prepared with different
treatments
J Food Sci Technol
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8. viscosity compared to milk with added milk powder. Abd El-
Khair (2009) reported that incorporation of skim milk
retentate in yoghurt premix contributed to the increase of gel
firmness when compared with the control yoghurt fortified
only with skim milk powder. Each incremental increase in
skim milk retentate required significantly greater force to pen-
etrate the yoghurt gel, reflecting the effect of increased milk
protein content (casein in particular) on gel firmness. Higher
the protein content, the higher the firmness of yoghurts was
observed. The reason for the somewhat lower firmness for
yoghurt fortified only with skim milk powder, compared with
that made with skim milk retentate added may be due to the
partial denaturation of the whey proteins during the manufac-
ture of milk powder. Increasing the total solids, especially
milk protein, in yoghurt increased the density of the gel
network and reduced pore size. Consequently, water is
bound more firmly in the product, increasing the firmness of
the yoghurt. White (1995) reported that increasing protein
content in yoghurt resulted in an increase in the level of bound
water (water of hydrated proteins) and led to firm and viscous
yoghurts. Yoghurts made from milk concentrated by UF were
firmer than those made from milk concentrated by evaporation
or by the addition of skim milk powder (Becker and Puhan
1989; Savello and Dargan 1995) to similar protein levels.
Sensory attributes
The effect of different treatments on the sensory attributes of
prepared dahi has been presented in Fig. 5. Significant in-
crease (p < 0.01) was observed between body and texture as
well as overall acceptability scores of dahi prepared with dif-
ferent UF treatments (UF1, UF2, UF3 and UF4) than control
sample (UF0). Statistical difference was not observed in fla-
vour, colour and appearance and acidity scores of dahi pre-
pared with different treatments. Also, body and texture and
overall acceptability scores of dahi prepared with ultrafiltra-
tion treatment (UF1, UF2, UF3 and UF4) were not different
from control (UF0). Better body and texture and overall
acceptability scores of dahi prepared with ultrafiltration
treatment may be due to higher level of protein content.
0.0
0.1
0.1
0.2
0.2
0.3
0.3
0.4
0.4
UF0 UF1 UF2 UF3 UF4
Syneresis(ml)
a
b b b b
Fig. 3 Effect of different
treatments on the whey syneresis
values of dahi. Ab
mean values of
treatments within a graph with
different letters significantly differ
(p < 0.01)
Fig. 4 Effect of different treatments on textural quality of dahi: a Firmness; b Stickiness c Work of shear; and b Work of adhesion. Abc
mean values of
treatments within a graph with different letters significantly differ (p < 0.05)
J Food Sci Technol
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9. Garg and Jain (1980) also reported that the dahi prepared from
milk having higher protein content scored highest, but no
significant difference was observed between the flavour and
smoothness scores and concluded that higher the protein
content, the better the overall quality of the dahi. Biliaderis
et al. (1992) also reported that skim milk concentrated to 12 %
total solids by UF process can yield yoghurt products of de-
sirable flavour, constituent profiles, texture and other sensory
attributes.
Correlation between chemical, instrumental texture
and sensory attributes of dahi
Total carbohydrates content (r = −0.982, P < 0.01), whey
syneresis (r = −0.783, P < 0.01), stickiness (r = −0.729,
P < 0.01) and work of adhesion (r = −0.684, P < 0.01) are
negatively while body and texture (r = +0.600, P < 0.01),
firmness (r = +0.574, P < 0.05) and work of shear (r = +
0.538, P < 0.05) of dahi are highly positively correlated with
protein content. Whey syneresis (r = +0.780, P < 0.01), stick-
iness (r = +0.697, P < 0.01) work of adhesion (r = +0.620,
P < 0.01) are highly but body and texture (r = −0.608,
P < 0.01), ash content (r = − 0.537, P < 0.05) and firmness
(r = −0.527, P < 0.01) are negatively correlated with total
carbohydrates content of the product. Body and texture
(r = +0.559, P < 0.05), firmness (r = +0.452, P < 0.05) and
pH content (r = +0.627, P < 0.01) of the product are positively
but both stickiness (r = −0.982, P < 0.05) and whey syneresis
(r = +0.982, P < 0.01) are negatively correlated with ash.
Sensorial acidity (r = +0.468, P < 0.01) and instrumental work
of adhesion (r = −0.445, P < 0.01) are positively and nega-
tively correlated with total solids of the product. Product pH
and acidity are negatively correlated with each other. Whey
syneresis of dahi is highly correlated with stickiness (r = +
0.873, P < 0.01) and work of adhesion but negatively corre-
lated with firmness (r = −0.801, P < 0.01), work of shear
(r = −0.789, P < 0.01), body and texture (r = −0.687,
P < 0.01) and overall acceptability (r = −0.982, P < 0.05).
Body and texture (r = +0.796, P < 0.01), overall acceptability
(r = +0.686, P < 0.01) and work of shear (r = +0.993, P < 0.01)
are highly but stickiness (r = −0.916, P < 0.01) and work of
adhesion (r = −0.938, P < 0.01) are negatively correlated with
product firmness. Overall acceptability (r = +0.816, P < 0.01),
color and appearance (r = +0.695, P < 0.01) highly while body
Fig. 5 Effect of different treatments on sensory quality of dahi: e Flavour; f Body and texture g Acidity; h Colour and appearance; and i Overall
acceptability. Ab
mean values of treatments within a graph with different letters significantly differ (p < 0.05)
J Food Sci Technol
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10. and texture (r = +0.482, P < 0.01) and sensory acidity
(r = +0.583, P < 0.01) are also well correlated with flavour
of the product. Color and appearance is highly correlated with
overall acceptability (r = +0.634, P < 0.01) of the product.
Principal component analysis (PCA)
PCA is a useful multivariate analysis procedure to describe
interrelationships between multiple variables, which are
achieved by reducing dimensions through lineal combinations
of the original variables. PCA operation makes it possible to
distinguish the fermented food samples and also identify the
most important variables in a multivariate data set (Ghosh and
Chattopadhyay 2012). In the present study, similarities and the
differences among the sensory attributes, physico-chemical
and instrumental textural attributes of 16 attributes were stud-
ied using PCA. PCA of the 16 variables from different treat-
ments resulted in four principal components (Table 2) with
eigenvalues greater than 1.0, a common statistical cut-off
point (Frau et al. 1999; Chapman et al. 2001). In the present
study, the first four principal components (PC) explained
87.39 % of the relationship between the samples and the attri-
butes studied (Table 2). Figure 6 depicts the resulting biplot of
the first two components of the attributes of dahi samples. PC1
which accounted for 48.34 % of the data variance was char-
acterized by protein content, firmness, work of shear, body
and texture and opposed by total carbohydrate, stickiness,
syneresis and work of adhesion. PC2 explained 15.73 % of
the variation and was defined by titratable and sensory acidity
and total solids and opposed by pH. The literature pertaining
to application of PCA in food science, which reveals that the
variation attributed by PC1, could be as low as 47 %. In a
study on the application of PCA for the characterization of
desirable attributes of baker’s yeast, the PC1 and PC2
accounted for 47.1 and 30.6 % of the variance (Oda and
Ouchi 1989). Hence, the variance observed in the PC1 of
the present study is in line with reports. The correlation
Table 2 Eigen values, percentage variances and variable loadings for
the four principal components
Parameter PC1 PC2 PC3 PC4
Eigen values 7.73 2.52 2.37 1.36
Variance (%) 48.34 15.73 14.82 8.45
Cumulative variance (%) 48.34 64.07 78.89 87.39
Loadings
Protein 0.753*
−0.252 −0.379 −0.275
Lactose −0.726 0.377 0.301 0.359
Ash 0.609 −0.458 0.342 −0.081
Total solids 0.340 0.490 −0.144 0.577
pH 0.116 −0.794 0.528 0.137
Acidity 0.263 0.621 −0.677 −0.239
Syneresis −0.913 0.112 0.209 0.182
Firmness 0.914 −0.016 −0.086 0.301
Stickiness −0.928 0.100 0.219 −0.135
Work of shear 0.899 −0.009 −0.048 0.301
Work of adhesion −0.920 −0.054 0.263 −0.220
Flavour 0.483 0.562 0.482 −0.311
Body and texture 0.872 −0.151 0.311 0.016
Sensory acidity 0.288 0.480 0.601 0.291
Colour and appearance 0.401 0.412 0.448 −0.517
Overall acceptability 0.806 0.283 0.449 −0.100
*
Loadings with an absolute value greater than 0.600 are shown in bold
type
Fig. 6 Principal component
analysis
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11. between a component and a variable estimates the information
they share. In PCA, this correlation is called as loading. The
sum of the squared coefficients of correlation between a var-
iable and all the components is equal to 1 (Abidi and Williams
2010). In the present work, loadings with an absolute value
greater than 0.600 (shown in bold type in Table 2) represents a
strong influence. The absolute correlation or loading of syn-
eresis, firmness, stickiness, work of shear and work of adhe-
sion was found to be more than 0.900, while sensory body and
texture and overall acceptability loading was found to be more
than 0.800 in PC1 indicating the strong influence on the qual-
ity of UF dahi made.
Conclusions
In the present investigation, quality attributes of dahi
manufactured from standardized milk obtained from different
UF treatments (UF1, UF2, UF3, and UF4) were studied.
Whey syneresis, textural properties and sensory attributes of
these dahi samples were greatly improved compared to con-
trol sample. Among four UF treatments, UF1 and UF2 had
significantly (p < 0.05) better quality compared to other UF
treatments (UF3 and UF4). Dahi prepared with UF treatments
obtained better sensory scores than control sample for firm-
ness, body and texture as well as overall acceptability.
Moreover, UF treated samples (UF1, UF2, UF3, and UF4)
did not show any whey syneresis. Increase in the protein con-
tents did not hamper the growth of starter microorganisms and
fermentation process. Hence, it could be concluded that good
quality dahi can be manufactured by employing ultrafiltration
technique which was also observed to overcome its quality
problems like loose body, whey syneresis, high acidity, lump-
iness etc.
Acknowledgments Thankful acknowledgement to the Director, ICAR-
National Dairy Research Institute for providing economic assistance in
the form of Institute Research Project and other amenities for conducting
the presented research work.
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