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Isolation And Molecular Characteracterization Of Staphylococcus Aureus From Raw Milk

by Ibrar hussain | Prof. Dr. Muhammad ayaz | Dr. Imran javed | Prof. Dr. Aftab ahmad anjum.

Material type: book Book; Format: print ; Literary form: drama Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1853,T] (1).

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2.
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Effect Of Various Concen Trayious Of Hydrogen Pereoxide On Chemical And Microbiogical Quality Of Raw Buffalo Milk

by Muhammad Ilyas Alam | Prof. Dr. Muhammad Ayaz | Dr. Aftab Ahmed Anjum | Dr. Imran Javed.

Material type: book Book; Format: print Publisher: 2011Dissertation note: Milk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water. Milk production in flush season is much more than in the normal. Milk production and supply fluctuate through out the year and during winter it is surplus to its demand. Surplus milk is available in winter due to new calving, less consumption of milk by the consumer. In winter season ample amount of green fodder is available to the animals which in turn increase the milk production. Milk and milk products being very delicate and perishable food require special handling prior to the consumption and further treatment. Pakistan due to its harsh climatic conditions people are using different methods, for the preservation of milk. They are using different chemicals, additives and antibiotics to enhance the keeping quality of milk. Present study was planned to investigate the various concentration of hydrogen peroxide or raw buffalo milk and its effect on chemical and microbiological quality of raw buffalo milk. Raw buffalo milk samples were collected from Dairy Animal Training and Research Centre, University of Veterinary and Animal Sciences, Ravi campus Pattoki Fifty samples of raw buffalo milk (100ml each) were collected to studied the nutritional composition and microbiological quality of the milk after adding the hydrogen peroxide. The hydrogen peroxide of different concentration i.e. 0.025%, 0.05%, 0.075%and 0.1% were used in this study. There was no significant change in the result regarding various nutritional composition of raw buffalo milk after adding the various concentrations of hydrogen peroxide. There is a slight change in the lactose % during study of 48 h storage of milk at different temperature. Statistically the change which occurred in lactose during storage is significant whereas over all decrease in Solid Not Fat is non significant Mean value of TPC of raw buffalo milk treated with different concentrations of hydrogen peroxide storage at the three different temperatures indicated that at 10° C TPC was very less as compared to control. TPC at 30° C after 48 h was 9.83x106.Which was very less as compared to TPC of control i.e. 1.195 x107. The effect of H2O2 on the quality of the milk is negligible as compared to the losses suffered without it. The hydrogen peroxide definitely have its effect as a preservative.. The use of preservative in milk and dairy products are not new in the countries where ambient temperature remains quite high. Our study suggests that the concentration of hydrogen peroxide to be used for the preservation of raw milk is 0.05 % to 0.1 % Availability: Items available for loan: UVAS Library [Call number: 1291,T] (1).

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3.
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Survival Of Probiotic Bacteria In Commercial Infant Foods And Their Antimcrobial Activity Against Food Borne

by Rana Faheem Sakhawat Ali | Prof. Dr. Muhammad Ayaz | Dr. Imran Javed | Dr. Muhammad Nasir.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: 2011Dissertation note: Novel bio-therapeutic agents (Probiotics) are live microorganisms that, when administered in adequate number provide health benefits to the consumer. Functional foods contain viable probiotic bacteria in sufficient population. Some manufacturing companies of multi national fame claim the presence of probiotics in their dairy and cereal products especially for the consumption of infants and growing children of different age groups. But neither a legal definition nor specific regulations governing probiotic food exist. There is no approved list of human foods and any bacterial strain of a known species that is traditionally used can be added. Pakistani parents spent huge amount to purchase the different infant formulas for the better nourishment of their children. Any information basing on scientific grounds which confirms the presence or absence of gut friendly bacteria will be of great value for the general consumers. It is important to ensure a high survival rate of these bacteria during the product shelf life to maintain consumer confidence in probiotic products. This study is presented to assess the viability, label correctness and diversity of Lactobacillus and Bifidobacterium species in powder milk and cereals recommended for infants. The viability of the probiotic microorganisms was evaluated throughout the shelf life. Antibacterial activity of the recovered strains was also measured against the common food borne pathogens. Isolation, identification and count of micro-organisms was carried out by serial ten fold dilutions prepared in PBS solution using the pour plate technique. Strains were propagated by inoculating the Lactobacillus in de Man Rogosa-Sharpe (MRS) and Bifidobacterium species in Reinforced Clostridium Agar under anaerobic conditions at 42°C.Typical cell morphology, colony characteristics and biochemical tests are used for the identification of isolates. Survival rate of the microorganisms was calculated by the viable cell count which represents the original concentration of probiotics in the infant formulation. Out of the total 45 analyses it is concluded that cereal food contains Bifidobacterium species only and the number of Bifidobacterium species in all three products is more than the Lactobacillus species. Moreover, survival rate of both organisms showed a decline pattern in the terminal stage of shelf life. Lactobacillus and Bifidobacterium species were identified and differentiated by the application of various biochemical tests including Catalase test, Carbohydrate fermentation profile and growth response at different temperature and NaCl concentration. Gram positive and catalase negative isolates fermented the glucose without the production of CO2. Isolates were tested for their antimicrobial activity using the Stab overlay, Cross streak and Agar well diffusion method against the common food borne pathogenic bacteria i.e. E.coli, Staphylococcs aureus, Salmonella species and Bacillus subtilus. After the completion of experiments it is concluded that Bifidobacterium species have more inhibition effect against the pathogens as compare to Lactobacillus species. Overall effect of isolates was mild to strong inhibition. Bacillus subtilus was resistant to probiotics as compare to the rest of three pathogenic bacteria. Availability: Items available for loan: UVAS Library [Call number: 1292,T] (1).

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