@article { author = {Yonis, A. and Mohamed, Lobna and El-zalat, Salwa}, title = {COMPARATIVE STUDY ON SOME CHEMICAL - PHYSICAL INDICATORS IN COLOSTRUM OF EGYPTIAN BUFFALOES' AND COWS'}, journal = {Journal of Food and Dairy Sciences}, volume = {5}, number = {3}, pages = {169-178}, year = {2014}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.52755}, abstract = {This Study was carried out to evaluate the changes in composition, heat stability and quality characteristics of Egyptian buffaloes' and cows' colostrum collected at calving, 4, 12, 24, 48, 72h and after 336h (14 days) of parturition. Total solids, total protein, whey proteins, fat, lactose and ash contents, some elements, vitamins (A and E) were determined. Heat stability, titrable acidity, pH value, specific gravity and viscosity were also estimated. Total protein and whey proteins concentration were higher in cow than in buffalo colostrum, while total solids, fat, lactose and ash concentrations were higher in buffalo than in cow colostrum. All components decreased gradually as the transition period advanced except lactose which conversely increased. After 72h post-partum, concentration of total protein, whey proteins, fat, ash and total solids decreased by 47.2,72.2, 29.9, 30.0 and 28.9% for buffalo and by 45.1, 73.2, 31.5, 16.4 and 33.0% for cow colostrum. However, lactose concentration increased by 60.0% for buffalo and 68.4% for cow colostrum. The elements concentration of both colostrums tended to decline slightly toward normality on the 14th day of parturition. Buffalo colostrum had a higher concentration of vitamin E than cow colostrum while, cow colostrum had a higher concentration of vitamin A in buffalo colostrum after 4h of partupition. The heat stability of  buffalo and cow colostrums after 4h postpartum milk was 5.5 and 7.0 min respectively, and gradually increased in consequent milking i.e. 12h ( 8.7and 12.0 min), 24h (15 and 20 min), 48h. (24 and 29), and 72h. (30 and 41min), respectively. No coagulation/precipitation was occurred in 14th days postpartum milk. Average acidity, pH, specific gravity and viscosity of buffalo and cow colostrum after 4h.  postpartum milk was (0.39 and 0.33%), (6.3 and 6.35), (1.06 and 1.05), (5.8 and 5.05 cP) respectively, and significantly declined to (0.17 and 0.16%), (6.6 and 6.7), (1.o34 and 1.032) and (1.10 and 1.02cP), respectively in 14th day  postpartum milk. Therefore, the study recommends the need to address both bovine or buffalo colostrum during the first 72hours of birth and that of high nutritional value.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_52755.html}, eprint = {https://jfds.journals.ekb.eg/article_52755_9148fd9c2c362c9b527915d7b5c9157b.pdf} } @article { author = {Ammar, A. and Elsanat, S.}, title = {PRODUCTION OF ETHANOL FROM AGRO-INDUSTRIAL WASTES: I. PRETREATMENT OF RAW MATERIALS FOR USING IN FERMENTATION PROCESSING.}, journal = {Journal of Food and Dairy Sciences}, volume = {5}, number = {3}, pages = {179-186}, year = {2014}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.52756}, abstract = {This study aimed to utilize of the agro-industrial wastes as a cheap materials for the production raw material for using in fermentation processing, at the same time eliminates environmental impact of open burning of waste. Conditions for acid hydrolysis of waste, to produce hydrolysate containing invert sugar were study. In this respect, milled rice straw, cotton stalks and beet pulp weresubjected to pretreatment using diluted acid solution at high temperature to enable production of the maximum amount of fermentable sugars from acid hydrolysis. The effects of various operating variables including pretreatment temperature, pretreatment time of reaction, the concentration of acid, the solid-to-liquid ratio and soaking time on the degree of lignin removal and liberation of reducing sugar. Acid pretreatment was carried out with H2SO4 at 1–5% (w/v) concentrations at 121°C and Solid: liquid ratio ranged from 1:5 to 1:25(W/V) for time ranging from 20 to 120 min. The results reveal that, there was a significant differences among the three by-products. The optimal reaction conditions, which resulted in an acid hydrolysis, were (1:20) (w/v) solid to liquid ratio; 121˚C hydrolysis temperature; 4% (w/v) acid concentration, 90min reaction time and pre-soaked for 36 hours.}, keywords = {ethanol,rice straw,cotton stalk,beet pulp,Acid hydrolysis}, url = {https://jfds.journals.ekb.eg/article_52756.html}, eprint = {https://jfds.journals.ekb.eg/article_52756_0840e789c654231defc2d99f4db92f76.pdf} } @article { author = {Ashour, E. and Emam, A.}, title = {VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS}, journal = {Journal of Food and Dairy Sciences}, volume = {5}, number = {3}, pages = {187-198}, year = {2014}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.52757}, abstract = {Hazard Analysis and Critical Control Points (HACCP) system is a very important food safety tool that most countries throughout the world try to implement and make pressure for its adoption. The food safety literature demonstrates that a successful HACCP system involves a complex mix of managerial. The aim of this study was to verify the control measures of critical control points (ccp) and monitoring procedures during processing steps of food chain in two kitchen hotels. Control measures like sanitizing and its effects in reducing microbial levels of food contact surfaces (chopping machines, kitchenware, knives, worktops, and cutting boards) were verified, also critical limits of established critical control points e.g. temperature of cold stores, freezers, thawing, cooking, hot holding, cold holding, cooling and reheating units were also verified. The food contact surfaces sampled in the two kitchen hotels were within the recommended standard. Our results set a representative picture of the actual situation in the tested samples. }, keywords = {CCP,Critical Limits,HACCP,verification,Food Safety}, url = {https://jfds.journals.ekb.eg/article_52757.html}, eprint = {https://jfds.journals.ekb.eg/article_52757_3c193864b7255cc19151465160be4ffd.pdf} }