Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk

Hamad, Mohamed Nour-Eldin Farid; Ismail, Mohammed; El-Kadi, S.; Shalaby, M. E.

doi:10.21608/jfds.2016.43009

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…The Total Solids (TS) content in coconut milk was significantly (P<0.05) higher than those of soy, and cow milk respectively. The values reported in this study followed similar trend with those reported by [28] who revealed that considerable content of TS and fat was detected in coconut milk than in cow milk. Vitamin A was significant (P<0.05) among the three samples.…”

Section: Physicochemical Propertiessupporting

confidence: 91%

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Ayodeji

Ahure

Efiong

et al. 2020

EJNFS

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Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

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Section: Physicochemical Propertiessupporting

confidence: 91%

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Ayodeji

Ahure

Efiong

et al. 2020

EJNFS

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“…The data was analyzed according to [20], by programe of Statistical Package for the Social Sciences virision 20 (SPSS V.20) to study the effect of different treatments on the studied properties according to a complete random design (CRD), and the significant differences between the means were compared by the lowest significant difference (LSD).…”

Section: Discussionmentioning

confidence: 99%

“…Sensory characteristics of milk samples were evaluated by the staff of the Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad, the evaluation criteria and evaluated treatments were as shown in form A (table 1) which used by [20].…”

Section: Sensory Evaluation Of Milkmentioning

confidence: 99%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

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“…A nine-point Hedonic scale with one (1) representing "extremely dislike" and nine (9) "extremely like" was used. The qualities assessed were appearance, mouth fill, taste, flavor, and general acceptability [15].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Microbial and sensory quality of powdered beverage produced from blends of baobab pulp and moringa leave during storage

Obasi BC,

Tagwai JC,

Ezeonu CS

2023

Int. J. Sci. Res. Arch.

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The study investigated the microbial and sensory quality of powdered beverages produced from blends of baobab pulp and moringa leave flour. Samples were prepared and stored in sterile plastic containers and bottles, were stored at room temperature 27±2 0c and in the refrigerator for 21days. Sensory evaluation was done using the following parameters, appearance, mouth fill, taste, flavor and general acceptability. The samples most preferred in relation to all the parameters tested is samples A and B. Total aerobic plate count of the bacterial cells for control samples A-E ranged from 5.2×106_ 8.2×106. cfu/ml Samples A-E ranged from 8.5 x 105 - 3.04×107 for plastic container and 1.15×105-1.6×107 for samples stored in bottles at room temperature ,while samples stored in the refrigerator ranged from 5.6 x 105 – 2.3x107 for plastic containers and bottles 4.6 x 106 – 9.5x106 for week one. For week two samples A-E for plastic and bottles ranged from 3.7 x 105 - 8.5×105 and 3.2 ×105 - 9.6 x 106 for samples stored at room temperature and refrigerator respectively. For week three samples A-E stored in plastics and bottles at room temperature and refrigeration ranged from 3.5x105-1.7x106 and 1.0x105 – 3.0 x 105. The bacterial isolates were characterized using morphological, biochemical tests and the identity of the isolates were confirmed with a microgen test kit .The species of bacteria identified includes: Bacillus Spp, Escherica coli, Klebsiella pneumonia, Staphylococcus aureus, Salmonelia typhi and shiegella. From this study it shows that the baobab pulp and moringa leave flour blend beverage should be stored in the refrigerator or consumed immediately after processing in order to maintain its organoleptic properties and avoid microbial contamination.

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Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk

Cited by 6 publications

References 11 publications

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Microbial and sensory quality of powdered beverage produced from blends of baobab pulp and moringa leave during storage

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