The Role of Private Off Dock Terminals on Port Efficiency (A Study of Sifax Off Dock Nig, Ltd.)

This study examines the role of private off dock terminal in enhancing port efficiency in Nigeria; the purpose of the study is to examine the extent to which private off-dock terminals have contributed to the efficiency of ports in Nigeria with respect to cargo clearance and forwarding, questionnaires were administered and review has been carried out to obtain primary data collection. A total of 100 questionnaires were administered to respondents and related literatures have been used for secondary data. A survey design method was adopted for the study. The statistical tools employed in analyzing the analysis are simple percentage; tables and hypothesis were tested using chi-square. Based on the findings, private off dock terminal has not really impacted on Lagos port over the last five years based on the cargo volume handled by them. It also reveals that private off dock terminal is facing problem in its implementation in Nigeria such as the availability of railway connectivity and inadequate finance and also the inconsistencies of government policies in line with off dock operations. The findings also reveals that the cost of clearing cargo at terminal is high compared to main ports. To this end the study recommended that reductions of chargers on cargo clearance and terminal handling of cargoes should be looked into by private off dock owners, government should ensure railway connectivity form port to off dock terminals, policies should be enacted, which will ensure efficient operations of private off dock terminal in Nigeria

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet

This systematic research was conducted to assess the suitability of Withania coagulans for the preparation of mozzarella cheese from buffalo milk. The extract of dried berries of paneer booti (W.coagulans) was prepared in three buffers separately viz. Tris-HCl, phosphate, NaCl and appropriate concentration of crude extracts were tested for their milk coagulating activity. NaCl solution with 0.85% strength was found to be suitable for milk coagulation without any objectionable taste and flavour. The results revealed that 15μL crude enzyme extract per mL of milk was the optimum concentration for coagulation while 4.25 and 37°C were the best levels of pH and incubation temperature for coagulation respectively. Mozzarella cheese prepared from crude enzyme extract was compared with the cheese prepared by calf rennet using acidification process. There was a nonsignificant difference among all tested parameters of both the coagulants. These findings support the suitability of an aqueous extract of W.coagulans for the commercial preparation of different types of mozzarella cheeses