Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userA 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
2555
1 93
0
(
0
)
Created by
Zain Saqer
Ask ChatGPT about the research
يهدف هذا البحث إلى دراسة أهم التغيرات الفيزيائية والكيميائية والميكروبية لعدد من أنواع حليب الرضع الموجودة في الأسواق المحلية, ضمن ظروف تحاكي الاستخدام من قبل الأمهات في المنازل عند تحضير زجاجات حليب الرضع . أظهرت النتائج أن النسبة المئوية للرطوبة ارتفعت ارتفاعاً ملحوظاً في جميع العينات من حوالي 1% إلى 3.2-4.43% بعد التخزين لمدة 9 أيام. ولوحظ ارتفاع في النسبة المئوية للحموضة على نحوٍ محسوس من 0.14 إلى 0.2% ، مترافقة مع انخفاض الـpH. بينت النتائج أن رقم البيروكسيد تجاوز الحد المسموح به (0.25) في نهاية التخزين ، ليصل إلى حوالي 0.47 للعينات المخزنة على حرارة الغرفة ، بينما بقي قريباً من ذلك الحد في العينات المخزنة على حرارة البراد 0.25-0.29. بقي رقم الحموضة الحرة للدهن في جميع العينات - ولاسيما المخزنة على حرارة البراد - ضمن الحدود الطبيعية (0.5), وبين التحليل الكروماتوغرافي أن هناك اختلاف واضح في نسب الأحماض الدهنية وتباينها من نوع لأخر, إذ انخفض على سبيل المثال حمض اللينوليك (C18-2) في جميع العينات وضمن الظروف المختلفة. ارتفع الآزوت الذائب إرتفاعاً ملحوظاً في كل الظروف في نهاية التخزين ، وكانت أعلى النسب في حليب النيدو ، إذ وصلت نسبته إلى 0.49%. ولدى تتبع درجة ذوبان عينات الحليب خلال التخزين ، وجد أنها انخفضت انخفاضاً بسيطاً بحدود 1%. كما أظهرت نتائج التعداد العام للبكتريا الهوائية مطابقة جميع العينات للمواصفة القياسية السورية رقم 197 لعام 1996 ، في الزمن صفر حتى اليوم السادس ، إلا أنه تجاوز الحدود المسموح بها في اليوم التاسع, وكانت جميع العينات خالية من الميكروبات الممرضة.
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 .
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.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
