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ISO standard plunger attained homogeneity of milk after 20 times of stirring for all chambers. More time of stirring required to mix the milk in the small chamber could be attributed to the inconvenience encountered during mixing motion of the plunger with large disc diameter. The occasional contact of plunger to the side surface of the tanks while mixing resulted in non uniformity of mixing cycles. On the other hand, the increase in stirring time of KU plunger for large chamber was attributed to its short stirring rod. A more complete mixing motion diameter could be attained with a slight improvement of its length. This emphasized that the proportionality of plunger to the size of containers was imperative for effective mixing. CONCLUSIONS Among the three milk constituents determined for attaining homogeneity in mixing raw milk prior to sampling, milk fat was found to be the best indicator. Comparing KU versus ISO designed plungers for manually mixing milk in the milk truck chamber prior to sampling, the KU plunger performed relatively better for small size milk chamber. However, both plungers were equal in their effectiveness in mixing milk for larger chamber. With slight increase in the length of the KU plunger rod, at least 15 times of proper stirring motion were required for chamber of less than Kasetsart J. (Nat. Sci.) 40(1) 221 Table 9 Difference in mean between the fat test (%) of different mixing times with that of composite fat test for all chambers. Stirring number Chamber I Chamber II Chamber III KU ISO KU ISO KU ISO 0 5.82 5.81 5.45 5.29 5.52 5.61 5 0.83 1.45 0.46 0.87 0.61 0.93 10 0.42 0.52 0.32 0.56 0.52 0.6 15 0.08 0.23 0.04 0.2 0.3 0.27 20 -0.03 0.09 0.01 0.09 0.07 0.02 25 -0.06 0.03 -0.01 0.06 -0.03 0 30 0 0 0 0 0 0 7,500 kg capacity. As for the ISO standard plunger, at least 20 times of stirring are required for similar sample homogeneity. ACKNOWLEDGEMENTS The authors would like to thank the staffs and management of KU Dairy Centre, Bangkok 10900, Thailand for their kind supports and Swiss Development Corporation, Helvetas and Royal Government of Bhutan for the financial supports. LITERATURE CITED Cody, R.P. and J.K. Smith. 1997. Applied Statistics and the SAS Programming Language. New Jersey. 403p. Eon Trading. 2001. Manufacturer of Ekomilk Ultrasonic Milk Analyzer (Manual). Bultech. Ltd., Bulgaria. 13p. Goodridge, L., A. R. Hill and R.W. Lencki. 2004. A Review of International Standards and the Scientific Literature on Farm Milk Bulk-Tank Sampling Protocols. J. Dairy Sci. 87(9): 3099. Grace, V., G. A. Houghty, H. Rundick, K. Whaley and J. Lindamood. 1992. Sampling dairy and related products, pp. 59-82. In R.T. Marchall (ed.). Standard Methods for the Examination of Dairy Products, 16 ed., American Public Health Association, Washington, DC.
222 Harding, F. 1995. Compositional quality, pp. 75- 96. In F. Harding (ed.). Milk Quality. Blackie Academic and Professional, Chapman and Hall, London. Hasanuzzaman, M., M. A. K. Azad, M. A. Barik and M. Z. Rahman. 2002. Milk fat production trend and effect of season on it at Sree-Nagor milk shed area under milk Vita throughout the year. Pakistan J. Nutri. 1 (5): 231-233. Hurley, W. L. 2004. Milk fat synthesis. Available source:http://classes.aces.uiuc.edu/AnSci308/ fatsynthesis. html Retrieved, January 26, 2005. ISO/FDIS. 1997. Milk and milk products - Guidance on sampling. International Standard (Final Draft). ISO/FDIS, Geneva. 36p. Jenness, R. 1988. Milk Composition, pp. 1-38. In N. P. Wong, R. Jenness, M. Keeney and E. H. Kasetsart J. (Nat. Sci.) 40(1) Marth (eds.), Fundamentals of Dairy Chemistry 3 rd ed. van Nostrand Reinhold Company Inc., New York. Likas, B. J. and H. E. Calbert. 1954. A study of the influence of agitation time on the Babcock test of milk samples from farm bulk holding tanks. J. Milk and Food Techno. 17: 14-17. Ling, E. R. 1956. A Textbook of Dairy Chemistry, 3 rd ed., Chapman and Hall Ltd., London. 227p. Tetrapak. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden. 436p. Walstra, P., T. J. Geurts, A. Noomen, A. Jellema and M.A.J.S. Van Boekel. 1999. Dairy Technology: Principles of Milk Properties and Processes, Marcel Dekker, Inc., New York. 727p.
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January - March 2006 Volume 40 Numb
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KASETSART JOURNAL NATURAL SCIENCE T
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In sacco Degradation Characteristic
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2 and management practices a sorghu
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4 the greater plant height was obta
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6 at Wolenchity (Figure 3) that led
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8 Stover and aboveground biomass Co
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10 Radford, B.J., A.J. Dry, L.N. Ro
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12 At present, new cultivars with h
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14 2000), grapevine (Lavee, 2000),
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16 repeatability of FW, FLT, FLW, S
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18 (Table 5) indicating that select
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Kasetsart J. (Nat. Sci.) 40 : 20 -
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22 measured to define fruit shape i
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24 for higher fruit number and yiel
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28 (Table 2). The numbers of flower
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30 to the color of fruit and seed c
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32 1999. Carrots and related vegeta
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34 MATERIALS AND METHODS Laboratory
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36 DISCUSSION Extensive studies hav
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38 from Gossypium hirsutum. J. Inse
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40 The natural resistance of plants
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42 4. Data collection and statistic
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44 was not significantly different
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46 showed the highest yield compare
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48 Kessmann, H., T. Staub, C. Hofma
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50 There are approximately 60 comme
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52 in PBST containing 2% ovalbumin
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54 Kasetsart J. (Nat. Sci.) 40(1) T
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56 Virus-free orchid plants show fa
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60 feed source was based on purchas
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62 intake of DM, CP, ether extract
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64 relatively slow and short. The p
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66 week 4. Milk composition was not
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68 Agricultural Experiment Station.
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70 et al., 2002). In contrast to ma
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72 level and showed marked polymorp
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76 loam (Eutric Fluvisol) soil and
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78 Eugenia caryophyllata, Echinops
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80 CONCLUSION In conclusion, out of
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82 of chromic acid titration method
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84 initials at the time of pinning
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86 vessels a point where the number
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88 Kasetsart J. (Nat. Sci.) 40(1) T
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90 CONCLUSIONS In the investigation
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92 1994; Strand et al., 1997). Now
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94 The clones were grown overnight
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96 isozymes. The copy number for nu
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98 Helianthus annuus. Theor. Appl.
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100 MATERIALS AND METHODS Plant mat
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102 The amount of Na + (%) 6 5 4 3
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104 NGE, 7-16 folds). Finally, all
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106 Anal. Biochem. 162: 156-159. Cr
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108 grown for academic purpose at N
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110 Cluster A was further separated
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112 Table 2 Similarity index of 19
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114 subjected to UPGMA and resultin
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116 Tabel 3 The similarity index of
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118 formation as seen from phylogen
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120 Genet. 101: 860-864. Lerceteau,
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122 INTRODUCTION Methylotrophic yea
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124 RESULTS AND DISCUSSION Screenin
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126 optimum temperature, insignific
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128 medium of C. boidinii (Volfova
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130 was observed soon after 24h cul
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132 Kasetsart J. (Nat. Sci.) 40(1)
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134 ACKNOWLEDGEMENTS This work was
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138 Determination of enzyme activit
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140 Table 1 Optimum and stability o
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142 for example recombinant E. coli
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144 were studied for β-1,3-1,4-glu
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146 ACKNOWLEDGEMENT This work was s
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150 vulcanization times were calcul
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152 RESULTS AND DISCUSSION Mechanic
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154 Kasetsart J. (Nat. Sci.) 40(1)
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156 blend with 0.5 phr Irganox. How
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160 (AA-680 ShiMADZU, Atomic Absorp
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162 warm, relatively shallow and hi
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164 cycle in crustacean (Chen et al
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166 Salaenoi, J. 2004. Changes of e
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168 MATERIALS AND METHODS This rese
Page 175 and 176: 170 DISCUSSION The average total am
Page 177 and 178: Kasetsart J. (Nat. Sci.) 40 : 172 -
Page 179 and 180: 174 repacked and scanned three time
Page 181 and 182: 176 found the most in the shrimp fe
Page 183 and 184: 178 PLS model The comparison betwee
Page 185 and 186: 180 brix value and dry matter of ma
Page 187 and 188: 182 approach to increase immunity t
Page 189 and 190: 184 higher (P
Page 191 and 192: 186 levels were significantly eleva
Page 195 and 196: 190 currents. Zone 4: River outlet
Page 197 and 198: 192 standing waters, thus the occur
Page 199 and 200: 194 and moving to 59%TL in juvenile
Page 203 and 204: 198 thin membrane (Figure 1A, B). T
Page 205 and 206: 200 were clearly seen. The presence
Page 207 and 208: 202 could change to female at 6-12
Page 211 and 212: 206 water until the water became cl
Page 213 and 214: 208 reported by Thu and Preston (19
Page 215 and 216: 210 cavalcade hay. The crude protei
Page 217 and 218: 212 CONCLUSIONS Ruminal disappeared
Page 219 and 220: 214 ∅rskov, E.R. and I. McDonald.
Page 221 and 222: 216 is constrained mainly due to fa
Page 223 and 224: 218 SNF and fat composition in raw
Page 225: 220 in terms of both manual samplin
Page 229 and 230: 224 proteins described by Barbut an
Page 231 and 232: 226 starch/flour, shaken vigorously
Page 233 and 234: 228 % Stress relaxation 54 49 44 39
Page 235 and 236: 230 Kasetsart J. (Nat. Sci.) 40(1)
Page 239 and 240: 234 categories including puffed sna
Page 241 and 242: 236 Cohesiveness of mass Crispness
Page 243 and 244: 238 Cohesiveness of mass Sweetness
Page 247 and 248: 242 3. Physicochemical properties 3
Page 251 and 252: 246 ACKNOWLEDGEMENTS This research
Page 253 and 254: 248 are now becoming more and more
Page 255 and 256: 250 downstream control. Lam Chae re
Page 259 and 260: 254 Inflow (mcm.) Inflow (mcm.) Inf
Page 261 and 262: 256 were above 0.70. The testing re
Page 263 and 264: 258 1999-2000 could be used for tra
Page 267 and 268: 262 we assume that r ≥ 2 and d r
Page 271 and 272: 266 Figure 1 Prototype domains. num
Page 273 and 274: 268 DISCUSSION Consequences indicat
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272 George, B. K. 1997. The GIS Boo
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discussed; and appropriateness of t
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LITERATURE CITED FORMAT Manuscripts
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