101.
Handbook of Dairy Nutrition Pakistan
by Robinson,Peter.
Edition: 1st ed.Material type: ; Literary form:
essay
Publisher: India: ASA, 2009Availability: No items available
102.
Extraction Of Functional Polysaccharides From Chickpea (Cicer Arietinum) And Application As Edible Coating On Cheddar Cheese
by Muhammad Ali Sabir (2008-VA-433) | Dr. Muhammad Nadeem | Dr. Saima Inayat | Prof. Dr. Muhammad Abdullah.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Cheddar cheese was collected from the market and coated with three different coatings. All the reagents used in this study were High Performance Liquid Chromatography grade and obtained from Sigma Aldrich, USA. Experiment were performed in completely randomized design. Cheddar cheese was ripened for 60-days for lipolysis and was analyzed at the interval of 30-days interval. Composition of cheese milk and cheese, peroxide value, Iodine value, free fatty acids and changes in fatty acids (short chain and unsaturated fatty acids) composition were determined.
Fat content of all the treatments and control went on decreasing throughout the storage period of 60-days. There was not-significant difference in the protein content of cheddar cheese coated with different coatings.Moisture contents of cheddar cheese coated with different coatings decreased with the decreased ripening period of the cheddar cheese (P>0.05). Free fatty acids increased in all the treatments during the entire ripening period from 0 day to 60 days, the concentration of free fatty acids in all the treatments at all the determination time points were not different from each other and control. There was also increase the peroxide value of control sample from 0 day to 60-day time period of cheese ripening. All the determination frequencies showed that peroxide value of control and experimental samples were not different.Iodine value decreased in control sample day 0 to day 60 continuously, the decline in iodine value of control and experimental samples was not different.Concentration of short-chain, medium-chain and long-chain fatty acid decreased during the ripening period of 60 days but the decline in all the treatments was non-significant.Anisidine value increased in control sample day 0 to day 60 continuously. There also increased the Anisidine value higher in all treatments and control (P>0.05).
These results suggest that galactomannas based coating can be used for the coating of cheddar cheese.
Availability: Items available for loan: UVAS Library [Call number: 2701-T] (1).
103.
Milk Protein
by Hurley, Walter L.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: USA: Intech; 2014Availability: Items available for loan: Pattoki Library [Call number: 637.1 Hurley 32253 1st 2014 Dairy] (1).
104.
Effect of aqueous date palm (Phoenix dactylifera L.) fruit extract on antioxidant characteristics of ice cream
by Nadeem Abbas (2008-VA-412) | Dr. Muhammad Nadeem | Mr. Muhammad Junaid | Dr.Shahid Mehmood.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2017Dissertation note: The application of antioxidants extracted by the organic solvents have limited applications in foods due to their toxicity. Most of the antioxidants of date palm fruit (Phoenix dactylifera L.) are soluble in water. Antioxidant activity of water soluble natural antioxidants of date palm fruit using ice cream as an oxidation substrate has not been studied previously. This study has been planned with the objective to study the antioxidant characteristics and oxidative stability of ice supplemented with aqueous date palm fruit extract.
Date palm fruit extract were prepared by extracting 20 g date with 100 ml distilled water, followed by concentration and filtration. Ice cream were supplemented with date palm fruit extract at 200, 400, 600, 800 ppm and tertiary butylated hydroxy quinone 200 ppm concentrations. Ice cream were filled in plastic cups and stored at -18oC for 60 days.
Antioxidant characterization of date palm fruit extract was performed by yotal phenolic contents, DPPH free radical scavenging activity. Oxidative stability of ice cream was determined by peroxide value, anisidine value, changes in fatty acid profile sensory evaluation were performed at 0, 30 and 60 days of storage period.
Date palm fruit extract was characterized for antioxidant capacity, total phenolic contents of date palm fruit extract were 7.51% (GAE).DPPH free radical scavenging activity of date palm fruit extract was 78.8% as compared to 80.5%. Supplementation of ice cream with date palm fruit extract did not have any significant impact on fat, protein and total solids content.
Results indicated that peroxide value increased during the storage of 60 days in all the treatments and control. Rise in peroxide value was strongly correlated with the addition and dose of date palm fruit extract. Control had the highest peroxide value, followed by T1, T2, T3 and T4. Peroxide value of control and ice cream samples added with TBHQ (200 ppm) were not different
from each other (p<0.05). After 60 days of storage, anisidine value of control, T1, T2, T3, T4 and TBHQ added samples were 13.62, 10.58, 8.49, 7.36, 6.89 and 6.39, respectively.Flavor score of control, T1, T2, T3, T4 and TBHQ added ice cream were 8.2, 8.1, 8.0, 8.0, 8.1 and 8.2.
Date palm fruit extract 600 and 800 ppm can be sued for the long term stabilization of ice cream.
Availability: Items available for loan: UVAS Library [Call number: 2862-T] (1).
105.
Dairy Technology
by Tomar.
Edition: 1st edMaterial type: ; Literary form:
not fiction
Publisher: UK Tomar 2013Availability: Items available for loan: Pattoki Library [Call number: 637.11240284 Tomar 29660 1st ed 2013 Dairy Technology] (1).
106.
Process plant layout
by Moran, Sean.
Edition: 2nd ed.Material type: ; Literary form:
not fiction
Publisher: India: Elsevier; 2017Availability: Items available for loan: Pattoki Library [Call number: 670.42 Moran 32514 2nd 2017 Dairy.Technology] (1).
107.
Lactic acid bacteria : microbiology and functional aspects
by Salminen, Seppo | Ouwehand, Arthur | Wright, Atte von.
Edition: 4th ed.Material type: ; Literary form:
not fiction
Publisher: USA: CRC Press; 2012Availability: Items available for loan: Pattoki Library [Call number: 579.37 Salminen 32513 4th 2012 Dairy] (1).
108.
Lactic acid bacteria : biodiversity and taxonomy
by Holzapfel, Wilhelm H | Wood, Brian J. B.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: India: Wiley Blackwell; 2014Availability: Items available for loan: Pattoki Library [Call number: 579.35 Holzapfel 32512 1st 2014 Dairy] (1).
109.
Introduction to fluid mechanics
by Janna, William S.
Edition: 5th ed.Material type: ; Literary form:
not fiction
Publisher: UK: CRC Press; 2016Availability: Items available for loan: Pattoki Library [Call number: 620.106 Janna 32515 5th 2016 Dairy] (1).
110.
Dairy Chemistry and Animal Nutrition
by Rai,M.M.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: India: Kalyani; 2011Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Rai 50562 1st 2011 Dairy] (2).
111.
Handbook of Milk Microbiology
by Srivastava,Manish L.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: India: Daya Publishing; 2016Availability: Items available for loan: Pattoki Library [Call number: 637.124 Srivastava 50285 1st 2016] (1).
112.
Membrane Processing of Dairy Ingredient Separation
by Kang-Hu.
Edition: 1stMaterial type: ; Literary form:
not fiction
Publisher: Oxford: Wiley Blackwell; 2015Availability: Items available for loan: Pattoki Library [Call number: 637 Kang-Hu 33328 1st 2015 Dairy] (1).
113.
International Encyclopaedia Dairy Technology and Animal Husbandry
by Saraswat,P.K.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: India: Anmol Publiccations. 2009Availability: Items available for loan: Pattoki Library [Call number: 637.03 Saraswat 50513 1st 2009 Dairy] (2).
