Nutritional, Microbiological And Organoleptic Evaluation Of Yoghurt Prepared From Goat-Buffalo Milk Blends (Record no. 9041)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01931nam a22002177a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20160817094444.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160817b2011 xxu||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 2522-T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Noor Haider (2009-VA-661) |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | Dr. Muhammad Nasir |
| 245 ## - TITLE STATEMENT | |
| Title | Nutritional, Microbiological And Organoleptic Evaluation Of Yoghurt Prepared From Goat-Buffalo Milk Blends |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 100p.; |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Due to the high nutritional quality, goat milk is considered important daily food. But in our country, less usage of goat milk is due to lack of information about its basic nutrients and nutritional benefits, which provides less profit to the goat owners. Present study has been designed to prepare yoghurt from goat-buffalo milk blends for physico-chemical, nutritional and microbiological evaluation and to find out the best goat-buffalo milk blend for yoghurt preparation through organoleptic acceptability studies. Raw goat and buffalo milk was collected from University of Veterinary and Animal Sciences, Pattoki Campus, Pakistan and transferred to laboratory for analysis. After yoghurt preparation, chemical analysis was conducted for total solids, pH, ash content, lactose, cholesterol, protein, acidity and then physical analysis for viscosity and syneresis was conducted. Samples of yoghurt were microbiological analyzed for total viable count of Lactobacillus acidophilus, yeast, molds, coliforms by using different media. Yoghurt was also studied for sensory and nutritional evaluation after 0, 1, 3, 5, 7 and 9 days of storage at 4 °C. The data obtained was statistically evaluated through two way ANOVA by applying CRD. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food and Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Department of food science and human nutrition |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Prof. Dr. Makhdoom Abdul Jabbar |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Prof. Dr. Muhammad Abdullah |
| 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 | 2016-08-17 | 2522-T | 2522-T | Thesis |