5 research outputs found

    Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

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    Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for using all milk sources. The samples were analyzed for physico-chemical and functional properties, sensory attributes and protein and fat losses. Except ash and yield at 50% moisture; fat, protein, actual yield, pH, acidity and moisture were significantly influenced by milk sources. From sensory result, cow and mix cheeses were significantly superior, whereas functional properties were superior for cow cheese but buffalo and mix cheeses had higher nutritive value. From overall comparison, cow mozzarella cheese was ranked most suitable for pizza topping

    Effect of Processing Temperature and Ingredients in the Preparation of Gundpak ā€“ A Khoa Based Dairy Product

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    ā€˜Gundpakā€™, an indigenous khoa based milk product is prepared especially in Kathmandu valley. It is prepared by using locally available raw materials like khoa, sugar, gudh, ghee, edible seeds, dried fruits, etc. In this study, the temperature for cooking and the raw materials used were optimized. The chemical composition of khoa showed that

    Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

    Full text link
    Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for using all milk sources. The samples were analyzed for physico-chemical and functional properties, sensory attributes and protein and fat losses. Except ash and yield at 50% moisture; fat, protein, actual yield, pH, acidity and moisture were significantly influenced by milk sources. From sensory result, cow and mix cheeses were significantly superior, whereas functional properties were superior for cow cheese but buffalo and mix cheeses had higher nutritive value. From overall comparison, cow mozzarella cheese was ranked most suitable for pizza topping

    Possible high risk of transmission of the Nipah virus in South and South East Asia: a review

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    Abstract Nipah virus (NiV) is a zoonotic, single-stranded RNA virus from the family Paramyxoviridae, genus Henipavirus. NiV is a biosafety-level-4 pathogen that is mostly spread by Pteropus species, which serve as its natural reservoir host. NiV is one of the major public health challenges in South and South East Asia. However, few molecular studies have been conducted to characterise NiV in a specific region. The main objective of this review is to understand the epidemiology, pathogenesis, molecular surveillance, transmission dynamics, genetic diversity, reservoir host, clinical characteristics, and phylogenetics of NiV. South and South East Asian nations have experienced NiV outbreaks. Phylogenetic analysis confirmed that two primary clades of NiV are in circulation. In humans, NiV causes severe respiratory illness and/or deadly encephalitis. NiV is mainly diagnosed by ELISA along with PCR. Therefore, we recommend that the governments of the region support the One Health approach to reducing the risk of zoonotic disease transmission in their respective countries
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