Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
4
12
2013
12
01
EFFECTS OF ZINC, MANGANESE METHIONINE COMPLEX AS FEED, SUPPLEMENT ON THE YIELD, COMPOSITION AND QUALITY OF COW'S MILK AND ITS PRODUCTS.
621
636
EN
Amal
M. M.
El-Nimer
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza. Egypt.
M.
A.
Ahmed
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza. Egypt.
H.
H.
Omar
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza. Egypt.
M.
A. Y.
El-menniawy
Utilization of by-Products Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
10.21608/jfds.2013.72115
Twelve Local breed lactating dairy cows in early lactation were selected to investigate the effect of feeding supplemented with a combination of organic trace minerals Zinc (Zn) and manganese (Mn) tied with methionine (Met.) on milk yield, its components, the gross chemical composition, pH, rate of acid production, Zn and Mn concentrations and their activities on starter culture for processing plain yoghurt. Cows were randomly divided into four experimental groups (3 each) using 3 × 3 Latin Square design for 35 days periods. Treatments were: T1 (control): concentrate feed mixture (60% CFM) + berseemhay (20% BH) + rice straw (20% RS), T2: control ration plus 40mg Zinc-Methionine/head /day, T3: control ration plus 40mg Manganese- Methionine/ head/ day, T4: control ration plus 20mg Zn- Methionine plus 20mg Mn- Methionine / head/ day (as total diet DM). Milk samples were collected daily from each cow morning and evening for the estimation of milk yield production. Pooled milk from each period was used in the manufacture of yoghurt. Yoghurt samples were stored at refrigerator (6±1C°) for 10 days. Results showed that the addition of organic minerals Zinc and Manganese -methionine to the cow diet significantly increased (P< 0.05) milk yield, milk fat percentage and 4% fat-corrected milk (FCM) compared with the control treatment. Also, fat, solids not fat (SNF), ash and total protein (TP) were significantly increased in treated group. Milk produced from cows fed on Zn- Methionine and Mn- Methionine did not significantly affect, Ts, Fat, protein and Ash of resultant plain yoghurt through the storage period. Reduction in pH values, lactose content and the rate of synersis with treated yoghurt samples compared to the control. Whereas, an opposite trend was noticed for acidity, curd tension. While, the concentrations of these organic trace minerals in different treatments of plain yoghurt increased, the ratio of Mn remained in the curd plain yoghurt was increased, and the ratio of remained Zn in the curd was decreased. Viscosity of fresh samples of both control and treatments were significantly increased then, significantly decreased till the end of storage. The incubation time was shorter in treated yoghurt with Zn Met. than the other treatments. The inhibition effect of Zn Met. on the yoghurt bacteria was stronger than those other treatments. Sensory properties values revealed that flavor , body and texture were significant increased with containing yoghurt Zn - methionine when compared with the other treatments.
https://jfds.journals.ekb.eg/article_72115.html
https://jfds.journals.ekb.eg/article_72115_434177509945fabc45c222ef4269798a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
4
12
2013
12
01
REVIEW OF LITERATURE DIFFERENT HYDROCOLLOIDS AS BREAD IMPROVERS AND ANTI STALING AGENTS .
637
649
EN
A.
S.
Abd El-sattar
Food Technology Research Institute, Agric. Research Center, Egypt
A.
T.
Gabr
Food Technology Research Institute, Agric. Research Center, Egypt
E.
M.
Abdeen
Food Technology Research Institute, Agric. Research Center, Egypt
10.21608/jfds.2013.72117
<strong>Some definition of staling: </strong>
Broadly speaking, bread staling refers to all changes that occur in bread after baking. Changes occur in both the crumb and the crust of the bread. The increase in crumb firmness has probably been used to the largest extent by investigators following bread staling. Other changes, however. Such as loss of flavor, decrease in water absorption capacity, amount of soluble starch and enzyme susceptibility of starch, increase in starch crystalline and opacity.
Firmness is an important sensory attribute of bread. Bice and Greddes (1949) concluded that firmness and crumbliness are related closely to organoleeptic assessment of staleness . Literature on the staling of bread and on the methods for the measurements of the extent of the staling are scare.
https://jfds.journals.ekb.eg/article_72117.html
https://jfds.journals.ekb.eg/article_72117_bfdadb7f0ec631d1ec5b94655ad781b1.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
4
12
2013
12
01
CHEMICAL COMPOSITION OF BUFFALO’S RAW MILK AND ITS RURAL PRODUCTS IN SOME VILLAGES IN SOHAG GOVERNORATE
651
661
EN
H.
A.
Ateteallah
Dairy Science Department,College of Agriculture, Sohag University, Sohag, Egypt.
ateteallah@yahoo.com
M.
A.
Mohran
Dairy Sci. Dept., Faculty of Agric., Assiut Univ., Egypt.
A.
A.
Abd El-Khair
Dairy Sci. Dept., Faculty of Agric., Sohag Univ., Egypt.
A.
M.
Abed El-Rahim
Dairy Sci. Dept., Faculty of Agric., Assiut Univ., Egypt.
10.21608/jfds.2013.72120
A lot of 180 samples of fresh buffalo’s raw milk, and its rural milk products (laban rayeb, Samna, cream, Kareish cheese, and Mish cheese) were collected from 10 villages from Sohag Governorate). These samples were applied for chemical analysis (pH value, Total Solids, Ash, Total protein and Fat). It was found that the average contents were 6.73, 15.79%, 0.75%, 3.99 % and 6,71 % respectively for Buffalo’s milk; 4.63, 11.53%, 0.67%, 4.68% and 2.23% respectively for Laban rayeb; 5.11, 53.5%, 0.52%, 3.04% and 31.4% respectively for Cream; 4.33, 98.61%, 0.05%, 0.19% and 98.38% respectively for Samna; 4.32, 26.56%, 3.02%, 15.31% and 4.24% respectively for Kareish cheese, and were 4.41, 38.8%, 11.37%, 18.51% and 4.9% respectively for Mish cheese. In the cases of Kareish and Mish cheese the cheeses, average of salt content were 7.1 and 15.39 respectively.
Statistical analysis showed that there were highly significant variations among products of the different villages. These variations may be attributed the different behavior of farmers through the milking and manufacture processes of these products.
(milk-laban rayeb-Samna-cream- Kareish cheese- Mish cheese,Sohag Governorate)
https://jfds.journals.ekb.eg/article_72120.html
https://jfds.journals.ekb.eg/article_72120_b1bf54de8478f3ffa54c40b774cd9272.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
4
12
2013
12
01
THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE
663
677
EN
Azza
El-Baz
Dairy Microbiology Department, Animal Production Research Institute, Agricultural Research Center, Egypt.
10.21608/jfds.2013.72121
Supplementation of low fat UF- soft cheese manufactured from UF–milk retentate with inulin -as a source of dietary fiber- and probiotic ABT-2 culture was investigated. Inulin was used at levels of 1, 3, 5 and 7% of inulin (IN1, IN3, IN5 and 1N7, respectively). Resultant cheese from different treatments was analyzed for chemical, physical, microbiological, rheological and sensory properties when fresh and after 10, 20 and 30 days of storage at 7°C. The results revealed that the addition of inulin mostly increased moisture and ash content in the stored cheese, WSN/TN and acidity and decreased protein and pH of cheeses compared with the control without inulin. During storage, titratable acidity and WSN/TN content increased and pH values decreased in all treatments including control. Addition of inulin to probiotic UF-soft cheese significantly increased the viability of <em>Lb. acidophilus</em> and <em>Bifidobacterium BB12</em> at 20 days of storage then their counts sharply declined which was statistically significant (<em>P<</em>0.05) from initial counts. However, addition of inulin at 5 and 7% to milk retentate was more effective than the addition of 1 and 3% during the storage period. Rheological characteristics of the texture (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) were significantly lower in most cheeses samples made with inulin. The sensory evaluation showed that the pre-mentioned cheese with 7% inulin ranked the maximum scores for flavour, body & texture and the general appearance with an overall score of 89.00 out of 100 points. The received data indicated that, using inulin at 5 and 7% was good enough to compete with control with fat. So, it can be recommended to use such substances at the recorded levels and the prebiotics in preparing synbiotic UF soft cheese.
probiotics,inulin,UF-soft cheese
https://jfds.journals.ekb.eg/article_72121.html
https://jfds.journals.ekb.eg/article_72121_a30819bedb4ac4fe3fe2590f61a6f7f9.pdf