Quality Enhancement Of Soy Milk And Soy Yoghurt Blender With Buffalo Milk (Record no. 3549)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02859nam a2200193Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20151007124905.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 150525s2014 xx 000 0 und d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 1842,T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Muhammad Asad Hameed |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | Dr. Saima Inayat |
| 245 ## - TITLE STATEMENT | |
| Title | Quality Enhancement Of Soy Milk And Soy Yoghurt Blender With Buffalo Milk |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2014 |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds. In Pakistan the production of soy milk and soy yoghurt isnot common because ofconsumerunawareness for such kind of products. Therefore, this study was designed to develop soy milk and soy yoghurt by using different concentrations of buffalo milk. To produce soy yoghurt, soy milk and whole milk was pasteurized at 85°C for 30 minutes to kill the pathogenic microorganism. Thencooled at 42°C. This milk was used for the production of yoghurt.Thecommercial starter culture was used for the manufacturing of soy yoghurt. This culture was imported from Italy. During storage the prepared soy yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14 and 21 day was carried out in the Department of Dairy Technology, University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. There was significant effect of storage on sensory attributes of soy yoghurt. Highest score was awarded to T0. Soy yoghurts were evaluated for physico-chemical parameters (Fat, protein, total solid, acidity, pH and ash) during storage of 21 days with 7 days interval. Fat, pH and ash contents were continuously decreased while protein, total solid and acidity values show continuous increase in all treatments. Soy yoghurt was also evaluated for microbiological examination (total plate). Highest microbial count was observed in T0. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Department of Dairy Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Imran Javed |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Muhammad Nasir |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Damaged status | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Thesis Section | 2015-06-01 | 1842,T | 1842,T | Thesis |