Comparative Study of Chemical Properties Between Woman's Milk and Cow's Milk

A study of chemical composition of woman's milk has been made and compared with cow's milk in the province of Homs. The findings of this study show that The total value of the solid material in cow's milk is (12.26 ± 1.2%). It is approximately equal to woman 's milk content of the total solid material which is (12.11 ± 0.09%). The woman 's milk content of mineral elements is (02% ± 001%), while the cow's milk content is (0.71 ± 0.14%). For the value of fatty material in the mother's milk, it is (3.5 ± 0.02%) and this is almost equal to cow's milk content of the same material which is (3.4 ± 0.05%). The cow's milk content of protein is equivalent to (2.92 ± 0.019%), whereas cow's milk content is equivalent to ( 1.25 ± 0.009%). The value of calcium in the mother's milk is (32 ± 4.3 mg), and this is significantly lower than the value of the calcium in cow's milk, which is (118 ± 8.2 Mg/ kg).

The Effect of changing the ratio of corn oil on the physicochemical and microbial properties of mayonnaise

The application of this research was implemented at the laboratories of Food Science Department, Agriculture College, Damascus University in order to investigate the effect of different ratios of added oil upon the rheological, chemical and microbial characteristics of mayonnaise. The traditional mayonnaise was made from fresh egg, vinegar, salt, mustard, citric acid and corn oil at 70% ratio, to be used as a standard. Two changes in the oil ratio: 40% and 50% were applied for obtaining lower oil mayonnaise, with fewer calories (Diet). The influence of adding Xantan gum as a substitute to oil reduction, on the properties of final product was also investigated. Results showed that the addition of Xantan gum at 1.5% was necessary to complement the reduction in the added oil. The results also confirmed that reduction in the added oil of the diet mayonnaise led to reduction in viscosity and firmness when compared with the standard mayonnaise.