Different levels (0.15, 0.20, and 0.25%) of commercial pectin (CP) and mango peel pectin (MPP) were used in the quality improvement of acidified whey drink (AWD) made from buffalo milk. Samples were evaluated for physico-chemical properties, microbiological qualities, sedimentation stability, and sensory characteristics. The treatment found to be the most acceptable and with the least percentage of sedimentation was subjected to product stability evaluation during storage for 27 d. No significant differences were observed among the treatments in terms of pH and total soluble solids (TSS), whereas viscosity increased as the level of pectin was increased. All the treatments for both CP and MPP had an aerobic plate count (APC) of < 10 cfu/mL, yeast and molds count of < 1cfu/mL, coliform count of < 1cfu/mL, and negative in E. coli. Moreover, both CP and MPP at the 0.25% level showed the lowest sedimentation with 0.76%. Results showed that AWD with 0.25% MPP can be stored for about 20 d at ambient temperature.
The formulation of a sports drink made from fermented whey was optimized. Acid whey (3.32% lactose) was fermented using cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The resulting fermented whey (2.84% lactose) was used as the main raw material in the preparation of sports drinks with various levels of stabilizer added (T1= 0%, T2= 0.1%, T3= 0.125%, and T4=0.15%). Physicochemical analysis, microbial analysis, sensory evaluation, and proximate analysis were conducted to determine the quality, acceptability, and storage life of the sports drinks. Results revealed that the drinks progressively became more viscous with increasing levels of stabilizer. However, the addition of stabilizer did not affect the pH or Total Soluble Solids (TSS) of the drinks. TSS and pH significantly fluctuated during storage. Within the 30-day storage with the exception of T1, the total aerobic plate count (APC), yeast and mold counts (YMC), and coliform counts of all the treatments were less than 10 2 cfu/mL, which is microbiologically acceptable. Sensory evaluation showed that T3 was the most liked sample (6.58). All the sports drink types formulated were found to be statistically comparable to a known commercial brand in terms of their mean liking ratings for color, aroma, taste, and mouth-feel. Just about right (JAR) results revealed that the stabilizer-added drinks had too much orange flavor. T3 contained 22.1% carbohydrates, thus it could be accordingly classified as a 'hypertonic sports drink'.
The study was conducted to evaluate the use of Creamatocrit technique as an alternative in the measurement of the fat content of buffalo milk. The values of cream obtained from the buffalo milk through the Creamatocrit technique were compared and correlated with the fat contents obtained from the same animals using the Babcock technique. The mean cream content of the buffalo milk samples obtained through the Creamatocrit was 11.10 percent. This was significantly higher (P<0.05) by 30.54 percent (24 to 38 percent) than the fat content obtained from the Babcock technique, which was 7.71 percent. The fat content is positively correlated (0.89) with the cream content of milk. More precise readings were observed in the use of the Creamatocrit technique as compared to the use of Babcock technique. Regression analysis gave off to equation defined as: Y = (-0.01 + 0.6) (X)
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