Loading...
Theses
Browse
2 results
Search Results
ThesisItem Open Access Bacteriological quality of goat milk(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Chakhesang, Kevesiei; KAU; Sukumaran, M VA total of 376 aseptically – drawn milk and 46 farm pooled milk samples were collected from the AICRP on Goats for Milk, Mannuthy and subjected to various tests to determine the bacteriological quality. An increase of over 59 and 188 – fold in bacterial number from aseptically – drawn milk to production – and milk for the morning and the evening milkings respectively was noticed. In aseptically – drawn milk samples 61.17% and 64.83% gave a SPC of below 100/ml in the morning and evening respectively. In farm pooled milk samples the SPC exceeded 105/ml in 39.13% of the morning and 65.22% of the evening samples. No psychrophilic bacteria was detected in any of the aseptically – drawn or farm pooled milk samples. The mean thermophilic counts of aseptically – drawn as well as farm pooled milk samples was less than one/ml. Though the mean coliform count of aseptically – drawn milk was found to be less than one/ml, the farm pooled milk samples showed 3,413 and 2734/ml for the morning and the evening samples respectively. The mean MBRT of the morning and the evening samples was 14.91 and 8.93 h for aseptically – drawn milk and 4.57 and 3.83 h for farm pooled milk samples respectively. The correlation coefficient between MBR time and SPC of farm pooled milk of the morning and evening samples was not significant (- 0.21 and - 0.27). The keeping quality of the morning and the evening milk samples (280 C) obtained was respectively 50.48 and 44.70 h for aseptically – drawn milk and 12.87 and 12.04 h for farm pooled milk samples respectively. The correlation coefficient between SPC and keeping quality of farm pooled milk samples was significant (- 0.46) for morning sample while that of evening milk was not significant (+ 0.28). The correlation coefficient between MBRT and keeping quality of farm pooled milk samples was also not significant in both the morning and the evening (+ 0.31 and + 0.13).ThesisItem Open Access Preparation of mozzarella cheese using skim milk filled with coconut milk(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1994) Gnana Selva, Johnson; KAU; Mukundan, MA detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of Mozzarella cheese and why drinks. Literatures based on filled milk products has been reviewed, apart from the preparation of cheese and why drinks. The control samples of Mozzarella cheese and whey drinks were prepared using cow’s milk. Experiment I products were prepared from milk in which 50 per cent of milk fat was replaced with coconut fat. Experiment II products were prepared from cheese milk in which 100 per cent of milk fat was replaced with coconut fat. All the samples of milk were standardized to 4 per cent fat. A total of 6 trials were carried out to obtain reliable data for statistical analysis. The acidity, pH, stretchbility and FDM content were found to be similar in control, experiment I and II Mozzarella cheese. Eventhough, the control Mozzarella cheese were found to have slightly higher yield protein, fat and lower moisture content, the experimental I and II. Mozzarella cheese also satisfied the requirements for good quality Mozzarella cheese. The control Mozzarella cheese got maximum score on sensory evaluation than the experiment I and II Mozzarella cheese. Pineapple and Lemon falvoured control, experiment I and II whey drinks were found to be equally acceptable with nodifference on storage studies ar 5 + loC. Total bacterial count on whey drinks were also made. The studies revealed that the cow milk in which the milk fat replaced to the extend of 50 per cent and 100 per cent with coconut fat can be effectively utilised for preparation of Mozzarella cheese. The quality of such cheese is comparable with that made from cow milk.
