Do you want to publish a course? Click here

A study of the most important physical, chemical and microbial changes in infant milk during consumption and storage at room or refrigerator temperature

دراسة أهم التغيرات الفيزيائية و الكيميائية و الميكروبية في حليب الرضع في أثناء الاستهلاك و التخزين على درجة حرارة الغرفة و البراد

2697   1   93   0 ( 0 )
 Publication date 2015
and research's language is العربية
 Created by Zain Saqer




Ask ChatGPT about the research

The aim of this research is to study the most important physical, chemical and microbial changes in several kinds of infant milk available in local markets. The milk samples were studied in conditions similar to those used by mothers when they prepare infant milk bottles at their houses. The results showed that moisture content increased in all samples from approximately 1% to 3.2-4.4% after storage for 9 days. Acidity increased considerably from 0.14% to 0.2%. The results showed that peroxide value passed the allowable limits (0.25) and reached about (0.47) in samples stored for 9 days at room temperature. However, the value for samples stored in the refrigerator ranged between (0.25-0.29). The free acidity number of fat for all samples specially the refrigerated ones was within the natural limits (<0.5). Chromatographic analyses showed apparent differences in fatty acid percentages between the kinds of milk. The rate of lenoleic acid (C 18-2 ) decreased during storage in all samples and in all conditions. Soluble nitrogen increased in all samples at the end of storage and the highest value was 0.49% in Nido milk samples. The solubility of milk samples was checked during storage and was found to decrease very little ( 1%). The total count of aerobic bacteria showed that all samples conform to the Syrian standards (No. 197, 1996) during the first six days of storage, but they passed the upper limits at the end of storage. However, all samples were free of pathogenic microbes .


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى تحليل التغيرات الفيزيائية والكيميائية والميكروبية في حليب الرضع المتوفر في الأسواق المحلية، تحت ظروف تحاكي الاستخدام المنزلي. أظهرت النتائج أن نسبة الرطوبة ارتفعت من حوالي 1% إلى 3.2-4.4% بعد 9 أيام من التخزين. كما زادت الحموضة من 0.14% إلى 0.2%، وانخفض رقم pH. تجاوز رقم البيروكسيد الحد المسموح به في العينات المخزنة على حرارة الغرفة، بينما بقي ضمن الحدود المقبولة في العينات المخزنة في البراد. بقي رقم الحموضة الحرة للدهن ضمن الحدود الطبيعية، وأظهرت التحليلات الكروماتوغرافية اختلافات في نسب الأحماض الدهنية. ارتفع الآزوت الذائب بشكل ملحوظ، وكانت أعلى نسبة في حليب النيدو. انخفضت درجة ذوبان الحليب بشكل طفيف. أظهرت النتائج أن جميع العينات كانت خالية من الميكروبات الممرضة، ولكن تجاوزت الحدود المسموح بها للبكتيريا الهوائية في اليوم التاسع. توصي الدراسة بتخزين عبوات الحليب في درجات حرارة منخفضة، وإغلاقها بإحكام بعد الاستخدام، وتشديد الرقابة على تعبئة وتوزيع الحليب، وتوعية الأمهات حول الاستخدام الصحيح للحليب المجفف.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة لأنها تتناول موضوعاً حساساً يتعلق بصحة الأطفال الرضع. ومع ذلك، يمكن توجيه بعض النقد البناء لتحسين البحث. أولاً، لم يتم توضيح كيفية اختيار العينات بشكل كافٍ، مما قد يؤثر على تمثيل النتائج. ثانياً، كان من الأفضل تضمين دراسة مقارنة بين أنواع مختلفة من الحليب المجفف من ماركات عالمية مختلفة للحصول على نتائج أكثر شمولية. ثالثاً، لم يتم التطرق إلى تأثير العوامل البيئية الأخرى مثل الرطوبة والضوء على جودة الحليب. وأخيراً، كان من الممكن تقديم توصيات أكثر تفصيلاً حول كيفية تحسين جودة الحليب المجفف من خلال تحسين عمليات التصنيع والتعبئة.
Questions related to the research
  1. ما هي التغيرات الفيزيائية التي تحدث في حليب الرضع خلال التخزين؟

    أظهرت الدراسة أن نسبة الرطوبة في حليب الرضع ارتفعت من حوالي 1% إلى 3.2-4.4% بعد 9 أيام من التخزين، كما انخفضت درجة الذوبان بشكل طفيف بحدود 1%.

  2. كيف تأثرت الحموضة ورقم pH في حليب الرضع خلال فترة التخزين؟

    زادت الحموضة من 0.14% إلى 0.2%، وانخفض رقم pH في جميع العينات خلال فترة التخزين.

  3. ما هي التغيرات الميكروبية التي لوحظت في حليب الرضع خلال التخزين؟

    أظهرت النتائج أن جميع العينات كانت خالية من الميكروبات الممرضة، ولكن تجاوزت الحدود المسموح بها للبكتيريا الهوائية في اليوم التاسع.

  4. ما هي التوصيات التي قدمتها الدراسة لتحسين جودة حليب الرضع المجفف؟

    توصي الدراسة بتخزين عبوات الحليب في درجات حرارة منخفضة، وإغلاقها بإحكام بعد الاستخدام، وتشديد الرقابة على تعبئة وتوزيع الحليب، وتوعية الأمهات حول الاستخدام الصحيح للحليب المجفف.


References used
Agostoni,C. ; Maragoni,F.; Galli, M. and Riva,I. Long-chain polyunsaturated fatty acids in human milk . Acta paediatria,1999,88,68-71
rate research

Read More

This investigation was conducted to study the effect of cooling preservation on some microbiological (total count of organism, yeast and fungi, Coliform bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and sensory eval uation of Broccoli during refrigerated storage and to determine the acceptability of the best treatment of the broccoli by customer during refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at Abi Jarash farms of Damascus University in 2011/2012 season were used. Three treatments were applied on two hybrids of broccoli. Treatments 1 (broccoli was stored without any packaging), treatments 2 (broccoli was stored after packaging without vacuum sealed) and treatments 3 (broccoli was stored after packaging with vacuum sealed). Results showed and based on microbiology, chemically and sensory evaluation that the best treatment to save the broccoli reverberated was treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli was stored after packaging with vacuum sealed) where the broccoli F1 Kondi was preserved without any changes in sensory parameters and accepted qualities for 15 days and for 10 days for broccoli F1 Kibbah.
Pastrami, manufactured from beef and abdominal fat and of a ratio of 3 meat to 1 fat, was stored under refrigeration at (4±2 °C) and storage times (0, 15, 30, 60, 120, and 180 days). The effects of storage times on the most important chemical, micr obiological and sensory properties of pastrami were investigated. The results of chemical analyzes showed that the studied pastrami conformed to the Syrian Standards in terms of the proportion of salt and fat content, and it nearly conformed to the standards in terms of humidity. The results also showed a slight decrease in the percentage of moisture, fat and protein, and an increase in each of the acidity, proportion of total volatile nitrogen, soluble nitrogen and peroxide value in pastrami with the progress of the storage period at the temperature degree (4±2 °C). The microbial tests showed that pastrami is free from some sickening organisms especially salmonella and E. coli. It also showed that the census of the aerobic bacteria, yeasts and fungi was within the limits of the Syrian standards. The results showed deterioration in the microbial properties of stored pastrami with the progress of time; pastrami became invalid from a microbial point of consumption after two months of storage as a result of the big number of aerobic bacteria, yeasts and fungi. The sensory tests showed deterioration in the organoleptic characteristics of storage with the progress of time, the deterioration was clear after two months of storage; pastrami became unacceptable in terms of taste, color, smell and texture.
During the season of 2002, samples of olive fruit were taken (Ashrasi type) from Ninavah horticulture’s station that belongs to the ministry of agriculture in Iraq. The purpose of this research is to study some physical and chemical characteristic s during the growing period, from July until October. Those characteristics include moisture, ash, oil content, chlorophyll A & B, protein, pH and carbohydrate, In addition to fruit length, size, weight, radius, and rigidity. The results showed significant increase in moisture, oil, weight, size and length of the fruit were studied. Significant reduction was noticed in the percentages of the protein, carbohydrate, ash and the fruit rigidity. The highest values of chlorophyll were observed during The month of September. October considered as the best time to harvest olive fruits for pickle purpose.
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 eq ual 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).
This research was conducted in Agriculture College (Food Science Dep., Damascus U university). The purpose of this research was to evaluate Cherkes Cheese by determination some Chemical and microbial properties for 40 samples collected randomly fr om different places Damascus and country sides. The results showed very deferent changes in Chemical properties. The acidity ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry matter (44 - 62.7%). Results also showed that all samples were rejected by (Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent of samples were rejected for their content of sodium chloride which was (1.2 - 4.3%). Results also showed that samples were free of Salmonella and there was no rejection for existence of Staph. aureus but 37.5 % and 10% of samples were rejected by (Syrian Normal Standard)as per content of coliform and E.coli, respectively.
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا