Mechanism of Gelatinization in Milk Product After Addition of the Passion Fruit Juice by Analysis of the Physicochemical and Microsructural Properties

The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products's microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5 and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of 4,29 and lactic acid percentage of 1.2

Mechanisms of recruitment for the retrieval of food in Amitermes evuncifer Silvestri (Isoptera: Termitidae: Termitinae)

The study revealed that there was quantitative recruitment in colonies of Amitermes evuncifer, whenever food was discovered by the scouting foragers. Discovered food stimulated the termites to accelerate their running speed, to and from the food source. Increased trail-laying activity, accelerated movement and carrying of food by the returning workers facilitated recruitment of other confederates from their nest. These activities equally directed the recruited termites to the food source. Amitermes evuncifer was observed to regulate traffic in relation to newly discovered food source. The results showed that there was rapid communication between the termites of food source within 3-4 min. It was further observed that the trail to newly found food source did not become dominant over the trail to the already existing food source. The results showed clearly the effect of food on vital activities of termite

Physicochemical Characteristics of Egg White Flour Product of Fermentation of Saccharomyces Cereviceae and Sucrose Addition

A research was conducted to investigate the influence of fermentation dose of Saccharomyces cereviceae and sucrose addition on maintaining the physical properties of egg white flour. One hundred and thirty five fresh hen eggs were used in the research which were randomly arranged in a factorial experiment of 3 x 3 according to completely randomized design with 3 replications for each treatment combination. The first factor was the level of Saccharomyces cereviceae, i.e. 0%, 0,2% and 0,4% w/w, the second factor was the level of sucrose addition, i.e. 0%, 2 % and 4% w/w. The parameters measured were physical properties (rendemen, water content, pH, reduction sugar and color score). Data analysis indicated that increased level of Saccharomyces cereviceae decreased water content, pH, rendemen, reduction sugar, and color score. Sucrose addition improved yield, sugar reduction, color score, but decreased pH of white egg fluor. Physical chracteristics of egg white flour was similar to those of fresh egg white at all of combination of level Saccharomyces cereviceae and sucrose, but low of reduction sugar content and the best color score was obtained at treatment combination of both high level of Saccharomyces cereviceae and low level of sucrose addition

Physical properties of raw milk and the relation between sanitation and hygiene of milk and Listeria monocytogenes contamination on the farm people in sinjai district of South Sulawesi

Listeria monocytogenes is pathogenic bacteria causing disease outbreaks of food origin (food borne bacterial disease) that causes listeriosis in susceptible individuals. Listeria monocytogenes often easily contaminate milk and other livestock products. The aim of the research was to know the physical properties of raw milk and the relation between sanitation and hygiene of milk and Listeria monocytogenes contamination on the dairy farm in Sinjai District South of Sulawesi. In this research, eight samples of fresh milk were taken from local dairy farm. A direct observation was performed on the hygiene and the cage sanitation during milk processing. Then, the physical quality of the milk (specivic gravity, alcohol test, organoleptic examination, acidity). Listeria monocytogenes was detected by culturing on Listeria Selective Agar (LSA) media. The results of study showed that raw milk was contaminated with Listeria sp. In general, the physical quality of raw milk was satisfactory, however the result of alcohol test of milk showed that it was not so good. The presence of bacteria L. monocytogenes in the milk did not cause physical changes either in color, smell, consistency, acidity, or specifc gravity. The contamination was closely related to the condition of hygiene and cage sanitation during the milk processing

Survey on the Potency of Cow Milk Dangke as an Alternative to Buffalo Milk Dangke in Enrekang, South Sulawesi

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field. Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling. Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow???s milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers

Effects of bacterial exopolysaccharide on rheological properties of acid milk curd and its correlates

Exopolysaccharide (EPS) is a general term for the forms of bacterial polysaccharides found outside the cell wall of bacteria. The industrial  microbiologist has become interested in exploiting microbial exopolymer production due to an increasing interest and need for novel  polysaccharides. The use of bacterial EPS in acid milk curd (AMC) production accounts for a quality improvement of the milk curd in terms of stability  during the normal operations of storage and transportation. On the other hand, EPS have been used as prebiotic because of its health-  promoting effects in human beings. The objective of this study was to evaluate the rheological properties (RP) and their statistical correlations in  acid milk curd (AMC) samples added with bacterial EPS. Rheometric properties are suitable parameters to evaluate food quality such as AMC. Some  of the RP normally used in this evaluation include elastic modulus (EM), hardness (HR), breaking energy (BE), viscosity (VIS) and stress. Correlation  between pairs of these parameters are important to understand in order to predict statistically other parameters in case they cannot be easily  determined. Acid milk curd samples were formulated using 10, 15, and 20 % of reconstituted skim milk (RSM), to which 0, 0.2, 0.4, 0.6, 0.8, and 1 %  level of EPS were added, respectively. Samples were pasteurized at 60o C for 30 min, and at 85oC for 30s. Afterwards, AMC samples were tempered  to 40°C inoculated with Lactobacillus delbrueckii subsp. bulgaricus B-5b, and incubated at 37°C for 16 h. Results indicated that viscosity  and hardness showed the strongest and highest correlation among all the parameters evaluated (r=0.9272) and it was comparable to that between  viscosity and breaking energy (r=0.8349) and breaking energy and hardness (r=0.7694). However, elastic modulus and viscosity showed a rather low  correlation (r=0.5394) and very low correlation (r=0.1830), respectively, suggesting that estimation of elastic modulus from viscosity values would be  inaccurate. In general, rheometric properties of acid milk curd increased with higher EPS concentrations until 1 % level of EPS addition. Therefore, it  is recommended to use BE and HR values, and BE and VIS values to predict accurate measurements of other RP values

Mechanism of Gelatinization in Milk Product after Addition of the Passion Fruit Juice by Analysis of the Physicochemical and Microsructural Properties

The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products’s microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5 and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of  4,29 and lactic acid percentage of 1.2