Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

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DPS - 43Light-Oxidized Flavour Defect of MilkSachin Sarda, M. J. Solanky and H. G. PatelDept. of Dairy Technology, SMC College of Dairy Science, AAU, Anand – 388 110 (Gujarat)It is well known that milk, if exposed to either sunlight or artificial light can develop flavourchanges and nutrient losses. In present study, whole fat (6 %) milk samples were exposed to directsunlight during morning hours of the day for time intervals of 10 min., 20 min., 30 min. and for 1 hr.The samples were packed in 200 ml glass bottles and 200 ml transparent polyethylene pouches.It was found that exposure of milk either in Glass bottles or Pouches, even for 10 min had the Lightinduced flavour. This was more pronounced in milk, which had more exposure time. The minimumtime of storage for pronounced defect was observed to be 1 hr. at refrigeration temperature. As theexposure time increased the samples were commented to be “Very much objectionable” by theexpert panel of judges. Though the convenience of plastic containers is attractive to mostconsumers, light-oxidized defect is more common in this type of packaging when compared topaperboard, so extra care is needed during transport and storage. Plastics containing light blockingagents or coloring (yellow, carbon black sandwiched layer) are used by some companies to protecttheir products from light-activated off-falvour and vitamin degradation. Lastly, protecting milk fromlight should not end at the store.DPS - 44Studies on Drying Characteristics of KhoaS. Shaw and A.K. AgrawalDept. of Dairy Engineering, College of Dairy Technology, Raipur (C.G.)The present study deals with the determination of drying characteristics of khoa using hot airoven, vacuum oven and indirect solar cabinet dryer. The influence of independent parameters of timeand temperature of drying was determined on the dependent parameters like convective heattransfer coefficient, specific heat, thermal conductivity and thermal diffusivity. The mass and energybalance of the drying systems were also established. The analysis of the drying characteristics showedthat the rate of moisture removal was high in the beginning and it declined later for all the ovens.Khoa recorded two falling rate periods in the indirect solar cabinet dryer. The drying process forpreparation of khoa was evaluated for per cent moisture reduction, drying rate, drying ratio andhighest moisture per cent reduction as compared to other ovens. However, khoa when dried in hot airoven showed better product characteristics as compared to other ovens. The moisture content ofdriedkhoapowder was within a close range of 3.01 – 3.12 per cent. After reconstitution, the khoa powder waseasily reconstituted into dough. The analysis, the vacuum oven at 80 0 C is found to be the best dryerfor drying of khoa in comparison to hot air oven and the indirect solar cabinet dryer.
DPS - 45Rate of Acidity Development by VariousStarter Cultures in Sweet Cream ButtermilkRetentate Obtained by Ultra Filtration (UF)Prafulla Salunke, Hasmukh A. Patel, V. N. Borkhatriya and P. N. ThakarSMC College of Dairy Science, Anand Agricultural University, Anand-388 110, (Gujarat)The influence of three selected starter cultures on acidity (as lactic acid) development in ultrafiltration (UF) retentate obtained from fresh sweet cream buttermilk (SCBM) was studied. The SCBMretentate was obtained using UF plant (Peterson Candy International, England), which had totalsolids (ratio of concentration) and protein (ratio of concentration) content of 12.63% (1.34) and 4.69%(1.55), respectively. Three starter cultures used were Streptococcus lactis (C 1), Streptococcus cremoris(C 2) and yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) (C 3), added @2%, followed by incubation on 23, 23 and 42 o C respectively. The original UF-substrate of SCBM aswell as 1:1 mixture of retentate and corresponding original SCBM was used to evaluate starter culturegrowth in terms of acidity development. Acidity was measured before and soon after starter addition(0h), at 4h and then at the interval of one hour till 0.4 % (or higher) acidity was recorded. The valuesfor acidity after 4h in SCBM retantate were 0.288, 0.252 and 0.492, while for mixture this was 0.311,0.297 and 0.501. The rate of acidity development significantly (p
Page 3 and 4: DPS - 5Studies on Bioactive Isoflav
Page 5 and 6: DPS - 9Characterization of Dairy La
Page 7 and 8: DPS - 13Modified Methods for Detect
Page 9 and 10: DPS - 17Studies on Development and
Page 11 and 12: DPS - 21Effect of Incorporation of
Page 13 and 14: DPS - 25 Optimization of Ingredient
Page 15 and 16: DPS - 29Studies on Suitability of S
Page 17 and 18: DPS - 33Development of a Comprehens
Page 19 and 20: DPS - 37Admixing of Buttermilk to B
Page 21: DPS - 41Evaluation of Selected Tech
Page 25 and 26: DPS - 49Is A Probiotic Dahi Safe Fo
Page 27 and 28: DPS - 53Process Optimization for Ma

Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

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