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51. Dairy Microbiology

by Foster,E.M.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: USA: Prentice Hall, n.dAvailability: Items available for loan: Pattoki Library [Call number: 637 Foster 2057BB 1st n.d Dairy] (1).

52. The Sensory Evaluation of Dairy Products /

by Clark,Stephanie | Clark, Stephanie | Costello, Michael | Drake, MaryAnne | Bodyfelt, Floyd.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: USA : Springer, 2008Availability: Items available for loan: Pattoki Library [Call number: 637.1 Clark 24861 2nd 2009 Dairy] (1).

53. Handbook of Dairy Foods Analysis /

by Nollet,Lea M.L | Nollet, Leo M | Toldra, Fide.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA] : CRC Press, 2009Availability: Items available for loan: Pattoki Library [Call number: 637.1 Nollet 24859 1st 2010 Dairy] (1).

54. Milk Products /

by Hill, Harry | Harvey, William Clunie.

Material type: book Book; Format: print Publisher: India] : Biotech Books, 2008Availability: Items available for loan: Pattoki Library [Call number: 637.1 Harvey 14693 2nd 1999 Dairy] (3).

55. Sustainable Dairy Farming an Overview /

by Sethumadhavan, Tp.

Edition: 1/E ed.Material type: book Book; Format: print Publisher: India] : Jaypee Brothers Medical Publishers, 2004Availability: Items available for loan: Pattoki Library [Call number: 637.0941 Sethumsdhavan 17117 1st 2004 Dairy] (1).

56. Dairy Microbiology

by Singh, Dr. K.

Material type: book Book; Format: print Publisher: India : Oxford Book Company, 2012Availability: Items available for loan: Pattoki Library [Call number: 637 Singh 27545 1st 2012 Dairy] (1).

57. Modern Dairy Products

by Lampert,Lincoln M.

Edition: 3rd ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: USA: Chemical Publishing Comapny, 1975Availability: Items available for loan: Pattoki Library [Call number: 637.1 Lampert 11910 3rd 1975 Dairy] (1).

58. Grass for Dairy Cattle

by Cherney, Jerome H | Cherney, Debbie J R.

Edition: First ed.Material type: book Book; Format: print Publisher: UK : CABI, 1998Availability: Items available for loan: Pattoki Library [Call number: 636.2086 Cherney 20795 1st 1998 Dairy] (4).

59. Ice Cream and Frozen Deserts :

by Stogo, Malcolm.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA] : Wiley, 1997Availability: Items available for loan: Pattoki Library [Call number: 641.862 Stogo 15793 1st 1998 Dairy] (1).

60. Applied Dairy Microbiology / 2nd ed

by Marth,Elmer H | Steele,James L.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: Brijbasi Art Press : CRC Press, 2001Availability: Items available for loan: Pattoki Library [Call number: 637 Marth 31704 2nd 2005 Dairy] (2).

61. Agro`s Dictioary of Dairy Science.

by Swamy,Mohana.

Material type: book Book; Format: print Publisher: India : Agrobios India, 2006Availability: Items available for loan: Pattoki Library [Call number: 637.103 Swamy 22485 2nd 2006 Dairy] (2).

62. Brined Cheeses /

by Tamime,A.Y | Tamime, A. Y.

Edition: 1st ed.Material type: book Book; Format: print Publisher: Singapore : Wiley-Blackwell, 2006Availability: Items available for loan: Pattoki Library [Call number: 637.35 Tamime 24856 1st 2006 Dairy] (1).

63. Fundamentals of Cheese Science /

by Fox, P. F | McSweeney, Paul L. H | Cogan, Timothy M | Guinee, Timothy P.

Edition: 2000th ed.Material type: book Book; Format: print Publisher: USA] : Springer, 2000Availability: Items available for loan: Pattoki Library [Call number: 637.3 Fox 24858 1st 2000 Dairy] (1).

64. Production, Processing and Quality of Milk and Milk Products /

by Ramakant, Sharma.

Edition: 1ST ED.Material type: book Book; Format: print Publisher: India : Lucknow. U.P.. India : International Book Distributing Co.. Pub. Division., 2006Availability: Items available for loan: Pattoki Library [Call number: 637.1 Sharma 23113 1st 2006 Dairy] (3).

65. Dairy Farming /

by Singh, Harmeet.

Material type: book Book; Format: print Publisher: India : APH Publishing Corporation, 2005Availability: Items available for loan: Pattoki Library [Call number: 637.0941 Singh 17970 1at 2005 Dairy] (1).

66. Milk and Dairy Products in Human Nutrition :

by Park,Young W | Park, Young | Haenlein, George F.

Edition: 1st ed.Material type: book Book; Format: print Publisher: Malaysia : Wiley-Blackwell, 2013Availability: Items available for loan: Pattoki Library [Call number: 637.1 Park 29661 1st 2013 Dairy] (1).

67. Handbook of Dairy Products

by Blume,James Y.

Edition: 1st ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: India: Random Export, 2013Availability: Items available for loan: Pattoki Library [Call number: 637.1 Blume 27814 1st 2013 Dairy] (2).

68. Bioactive Components of Milk /

by Bosze,Zsuzsanna | Bosze, Zsuzsanna.

Edition: 2008th ed.Material type: book Book; Format: print Publisher: USA : Springer, 2007Availability: Items available for loan: Pattoki Library [Call number: 637.1 Bosze 24736 1st 2008 Dairy] (1).

69. Dairy Processing and Quality Assurance

by Chandan,Ramesh C | Chandan, Ramesh C | Kilara, Arun | Shah, Nagendra P.

Edition: 1st ed.Material type: book Book; Format: print Publisher: Singapore : Wiley-Blackwell, 2008Availability: Items available for loan: Pattoki Library [Call number: 637.1 Chandan 28892 1st 2008 Dairy] (1).

70. Dairy Biotechnology /

by Singh, Dr. K.

Material type: book Book; Format: print Publisher: India : Oxford Book Company, 2011Availability: Items available for loan: Pattoki Library [Call number: 637.1 Singh 27544 1st 2012 Dairy] (1).

71. Milk Processing and Quality Management /

by Tamime, A. Y.

Material type: book Book; Format: print Publisher: Singapore : Wiley-Blackwell, 2009Availability: Items available for loan: Pattoki Library [Call number: 637.1 Tamime 24329 1st 2009 Dairy] (1).

72. Encyclopedia of Fermented Fresh Milk Products

by Kurmann, Joseph A | Rasic, Jeremija L | Kroger, Manfred.

Material type: book Book; Literary form: not fiction Publisher: USA : Springer, 1992Availability: Items available for loan: Pattoki Library [Call number: 637.103 Kurmanm 18975 1st 1992 Dairy] (1).

73. Understanding the Dairy Cow /

by Webster, John.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: UK : Wiley-Blackwell, 1993Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Webster 13649 2nd 1993 Dairy] (1).

74. Diseases of Dairy Cattle

by Rebhun, William C | Rebhun.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA : Lippincott Williams & Wilkins, 1995Availability: Items available for loan: Pattoki Library [Call number: 636.20896 Rebhun 15015 1st 1995 Dairy] (3).

75. Dairy Rheology :

by Prentice, J. H.

Material type: book Book; Format: print Publisher: USA : VCH Publishers, 1992Availability: Items available for loan: Pattoki Library [Call number: 637 Prentice 19900 1st 1992 Dairy] (1).

76. Dairy Development in India :

by Singh, A. K.

Material type: book Book; Format: print Publisher: India : Concept Publishing Co, 2003Availability: Items available for loan: Pattoki Library [Call number: 637.954 Venkatasub 16580 1st 2003 Dairy] (1).

77. The Science of Ice Cream /

by Clarke, C.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK : Royal Society of Chemistry, 2005Availability: Items available for loan: Pattoki Library [Call number: 637.4 Clarke 17076 1st 2005 Dairy] (1).

78. Advances in Dairy Animal Production

by Mudgal,VD.

Edition: 1st ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: India: International Book Distribution Co 2003Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Mudgal 17370 1st 2003 Dairy] (1).

79. Mastitis in Dairy Production :

by Hogeveen,H | Hogeveen, H.

Material type: book Book; Format: print Publisher: Netherlands] : Wageningen Academic Publishers, 2005Availability: Items available for loan: Pattoki Library [Call number: 636.2089819 Hogeveen 18985 1st 2005 Dairy] (1).

80. Milk and Milk Products Technology,Chemistry and Microbioogy

by Varnam,Alan H.

Edition: 1st ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: UK: Chapman & Hall, 1994Availability: Items available for loan: Pattoki Library [Call number: 637.1 Varnam 15045 1st 1994 Dairy] (1).

81. Testing Milk and its Products.

by Farrington,E.H.

Edition: 1ST ED.Material type: book Book; Format: print Publisher: India : AGROBIOS, 2010Availability: Items available for loan: Pattoki Library [Call number: 637.1 Farrington 24528 1st 2010 Dairy] (1).

82. Fermented Milk Products /

by H.A.Modi.

Material type: book Book; Format: print Publisher: India : Aavishkar Publishers & Distributors, 2011Availability: Items available for loan: Pattoki Library [Call number: 637.1 Modi 27546 1st 2011 Dairy] (1).

83. Functional Dairy Food Concepts and Applications /

by Tomar, S.K.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India : Satish Serial Publishing House, 2011Availability: Items available for loan: Pattoki Library [Call number: 637.1 Tomar 27548 1st 2011 Dairy] (1).

84. Principles and Practice of Dairy Farm Management

by Prasad,Jagdish Prof.

Edition: 4th ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: India: Kalyani Publications, 2005Availability: Items available for loan: Pattoki Library [Call number: 636.214 Prasad 20866 4th 2005 Dairy] (8).

85. Laboratory Manual of Dairy Analysis

by Richmond, H. Droop.

Edition: Reprint of 1912 ed.Material type: book Book; Format: print Publisher: India : Biotech Books, 2008Availability: Items available for loan: Pattoki Library [Call number: 637.1 Richmond 18272 1st 2004 Dairy] (2).

86. The Complete Technology Book on Dairy & Poultry Industries with Farming and Processing

Material type: book Book; Format: print Publisher: India : NATIONAL INSTITUTE OF INDUSTRIAL RESEARCH, Availability: Items available for loan: Pattoki Library [Call number: 637 Board 16654 1st n.d Dairy] (1).

87. Dairy systems for the 21st century

by Bucklin,Ray | Bucklin, Ray.

Material type: book Book; Format: print Publisher: USA : Amer Society of Agricultural, 1994Availability: Items available for loan: Pattoki Library [Call number: 637 Bucklin 14340 1st 1994 Dairy] (1).

88. Milk and Milk Products /

by Mahindru, S.N.

Material type: book Book; Format: print Publisher: India : APH Publishing Corporation, 2009Availability: Items available for loan: Pattoki Library [Call number: 637.1 Mahindru 23664 1st 2009 Dairy] (1).

89. Dairy Technology Applications

by Singh,Ajay.

Edition: 1st ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: India: Centrum Press, 2013Availability: Items available for loan: Pattoki Library [Call number: 637 Singh 29628 1st 2013 Dairy] (1).

90. Dairy Framing /

by Singh, Harmeet.

Material type: book Book; Format: print Publisher: India : APH Publishing Corporation, 2005Availability: Items available for loan: Pattoki Library [Call number: 636.213 Singh 19399 1st 2005 Dairy] (1).

91. The Milk Fat Globule :Emulsion Science as applied toi milk products and comparable foods

by P, Mulder H & Walstra.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA : Commonwealth Agricultural Bureaux, 1974Availability: Items available for loan: Pattoki Library [Call number: 637.1 Mulder 11390 1st 1974 Dairy] (1).

92. Handbook of Dairy Nutrition Pakistan

by Robinson,Peter.

Edition: 1st ed.Material type: book Book; Literary form: essay Publisher: India: ASA, 2009Availability: Items available for loan: Pattoki Library [Call number: 637.082 Robinson 23884 1st 2009 Dairy] (7).

93. A Comprehensive Dairy Microbiology

by Yadav, J. S.

Edition: 1stMaterial type: book Book; Literary form: not fiction Publisher: India: Metropolitan; 1993Availability: Items available for loan: UVAS Library [Call number: 636.89 Yadav 14315 1st 1993 Dairy] (1).

94. Principles of Dairy Management

by Kumar, Umesh.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: New Delhi: Random Publications; 2014Availability: Items available for loan: Pattoki Library [Call number: 636.214 Kumar 31172 1st 2014 Dairy] (1).

95. Development And Quality Enhancement Of Cottage Cheese Made From Nili Ravi Buffalo Postpartum Milk (Colostrum)

by Maryam Batool (2010-Va-360) | Dr. Saima Inayat | Dr. Muhammad Ayaz | Dr. Saeed Ahmad.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Colostrum is milk obtained from mammals secreted after parturition. It differs from normal milk as it contains numerous bioactive components which include growth factors, lacto-peroxidase, lacto-ferrin, Igs, lysozyme, nucleosides, vitamins, oligosaccharides and peptides, which are health promoters. Cottage cheese is an excellent source of cyanocobalamin, riboflavin and pyridoxine. Using colostrum for making cottage cheese can give opportunities to increase cottage cheese quality which may be more functional, healthier with high yield. Preservation of colostrum in the form of cottage cheese can be supportive for obtaining functional cheese with enhanced shelf life. Nili Ravi Buffalo postpartum milk was used for the production of Cottage cheese. While the control was prepared from Nili-Ravi buffalo normal milk. Milk was pasteurized at 63 °C for around 30 minutes in batch pasteurizer. Then the milk temperature was brought down at 37°C for inoculation with the mother cultures mentioned above at 2% level. Three replicates for each treatment was prepared. Incubation continued for 30 minutes at 42°C. Then 1.7 ml CaCl2 was added and after 10 minutes 1.7 ml of rennet solution was added in cheese milk and left for another 40 minutes for coagulation. Then the curds was cut into 1cm3 and healed for 10 minutes. The temperature is raised to 55°C for cooking for 30 minutes. Then whey was drained for 24 hrs. The curd was pressed and shaped into mold and then wrapped in aluminum foil and stored at 4°C for 7 days for further analysis. The physicochemical analysis such as pH, Acidity%, Fat %, TS %, Ash %, Chlorides %, Casein %, Protein% and Lactose% of Colostrum and Colostrum based Cottage cheese with respect to control was carried out by standard methods as described in AOAC. The data thus collected were analyzed through one way analysis of variance under Completely Summary 139 Randomized Design (CRD). Means were compared through Duncan’s Multiple Range (DMR) Test (SAS 9.1 Statistical Software). Physicochemical analysis of Colostrum showed that pH is in the increasing trend with the increase of age of milk and results showed that Colostrum pH values lower than milk values and were related to the high proteins content that is usually revealed in colostrum obtained 2-3 days after birth. While the trend of titratable acidity %, fat %, chlorides %, specific gravity, ash %, Total solids %, Total protein % and casein % is decreasing with an increase in the age (Days) of postpartum milk. Physicochemical analysis of Colostrum Cottage Cheese showed that the trend of pH of colostrum cottage cheese remained constant with the increase of age. The trend of lactose% and ash % is increasing with an increase in the age of postpartum milk. While the trend of titratable acidity %, fat %, chloride%, total solids %, total protein % and casein % of cottage cheese is decreasing with an increase in the age (days) of postpartum milk. Microbiological analysis of Cottage cheese was examined. Coliforms remained absent (<10 cfu/g) during whole storage time. Total Plate Count (TPC) was not significantly different throughout the storage period as it renders growth if there are hygiene and proper storage conditions available. Sensory evaluation was be carried out using criteria of appearance, taste, color, flavor and whole acceptability on a hedonic scale of nine points. T0, T3, T4 and T5 showed cheese like aroma, T1 showed yoghurt like aroma while T2 showed cheese like/ slight acidic aroma after 7 days of storage period. T0 and T5 showed whitish appearance, T1 showed light yellow appearance, T2 showed slight creamy like color after 7 days of storage period while T3 and T4 showed off white appearance after 7 days of storage period. T0, T4 and T5 showed light acidic flavor, T1 and T2 Summary 140 showed slight saltish / most bitterness in taste while T3 showed acidic taste after 7 days of storage period. T0 and T5showed granular texture with no creaminess, T1 showed soft yoghurt like texture, T2 showed meaty / hard texture while T3 and T4 showed harder toffee like texture after 7 days of storage period. Colostrum is the most proteinaceous food as compared to milk and improves the nutritional aspects as well as quality and yield of the products. So Cottage cheese made from Colostrum is more nutritious, functional with probiotic characters as well as enhanced physico-chemical properties with high yield. Availability: Items available for loan: UVAS Library [Call number: 2473-T] (1).

96. Quality Enhancement Of Buffalo Milk Yoghurt By Using Glutathione Treated Transglutaminase Enzyme As A Gelatin Replacer

by H. M. Arslan Amin (2009-VA-486) | Dr. Saima Inayat | Dr. Muhammad Junaid | Prof. Dr. Khalid Javed.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Yoghurt is a fermented dairy product and intensively used in all over the world. It is very popular in sub-continental region due to its high consumption as compare to other regions of the world. Fermentation of milk is carried out by mixture of lactic acid bacteria. Synergistic effect of Streptococcus thermophillus and Lactobacillus delbrueckii ssp. bulgaricus is a key factor which determines the rate of fermentation process and quality of yoghurt. In traditionally made set yoghurt, protein gel is stabilized by weak non covalent interactions (hydrogen bonding, electrostatic interactions and hydrophobic bonds). Addition of Transglutaminase enzyme (TGase) can provide opportunities to increase covalent bonding and cohesiveness which ultimately enhances the gel consistency with reduction of syneresis. For the production of yogurt standardized buffalo milk of 5.5% fat and 9.5% SNF contents were used. Milk was pasteurized for 15 seconds at 72°C to kill the pathogenic bacteria and cooled to 42°C. After cooling the Glutathione treated Transglutaminase enzyme was added in the milk with different concentrations (1.25g/250ml, 2.50g/250ml, 3.75g/250ml and 5g/250ml) and cooled to 42°C. While the control sample was prepared without the addition of Glutathione treated Transglutaminase enzyme. After that each treatment was inoculated with standard yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) at the rate of 2% at 42°C for 3-4 hours and each sample was stored at 4°C in a refrigerator for 28 days. The physico-chemical parameters such as pH, acidity %, fat %, protein % and syneresis % were observed weekly till 4 weeks. The quality comparison of prepared yoghurt was carried out by using Two Way Analysis of Variance (ANOVA) technique under Completely Randomized Design. Significant means were compared using Duncan’s Multiple Range (DMR) Test with the help of SAS 9.1. Results showed variations in pH, acidity %, fat%, protein %, snf% and syneresis % values due to the production of Yoghurt with Glutathione treated Transglutaminase in different percentages. pH in different treatments decreased from 4.71 – 4.61. Acidity % during storage period increased from 0.40 % to 0.43 %. Fat % also showed some variation during storage period decreased from 5.37% – 4.49 %. Protein % in different treatments increased from 4.10 % – 4.27 % and SNF % in different treatments increased from 9.81% – 10.00 % . Syneresis % in different treatments decreased from 5.17% - 3.48 %. Sensory evaluation was carried out by a panel of 06 semi trained people, using criteria of appearance, taste, color, flavor and whole acceptability on a 9 points hedonic scale. Color, taste, aroma, acidity, appearance and overall acceptability showed non-significant results as compared with controlled sample after 28 days. Results of the present study showed that yoghurt prepared with Glutathione treated Transglutaminase enzyme reduced the syneresis and enhanced the nutritional aspects of yoghurt. Availability: Items available for loan: UVAS Library [Call number: 2483-T] (1).

97. Dairy Technology Principles of Milk properties and Processes

by Walstra, P.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: India Marcel Dekker 2005Availability: Items available for loan: Pattoki Library [Call number: 637 Walstra 17567 1st 2005 Dairy] (1).

98. The Health of Dairy Cattle

by Andrews,A.H.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: USA Blackwell 2000Availability: Items available for loan: Pattoki Library [Call number: 637 Andrews 15023 1st 2000 Dairy] (1).

99. Enhancement Of Omega Fatty Acids In Margarine Through Chia (Salvia Hispanica L.) Oil

by Hafiza Anam Baig (2010-VA-355) | Dr. Muhammad Nadeem | Dr. Saima Inayat | Dr. Muhammad Hayat Jaspal.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: The higher incidents of deaths from cardiovascular diseases have led to the identification and modification of risk factors for atherogenesis; it is regarded as the number one reason of deaths in developed and underdeveloped countries. Chia contains about 40% edible oil, with fairly high content of unsaturated fatty acids, oil contains about 60% omega-3 fatty acids on weight basis. Margarine will be prepared from palm oil, palm kernel oil, butter and chia oil blends by varying the concentration from 5% to 20%. Margarine was prepared by blending butter, palm oil and Chia seed oil in various proportions. Market margarine (Blue Band) was used as a positive control. Butter, Palm oil and Chia Seed oil was characterized for free fatty acids, moisture content, saponification value, unsaponifiable matter, iodine value, refractive index. Solid fat index was determined at 0, 10, 20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary tube technique. Colour, free fatty acids, iodine value, peroxide value, anisidine value, conjugated dienes and trienes was determined. Fatty acids composition of margarines was determined by the transformation into fatty acid methyl esters. Margarine was stored at 6±1oC, for 2 months, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and trienes was determined. Sensory evaluation was performed by a panel of ten trained panel of judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point Hedonic scale. Peroxide value of 60 days old control and T4 (12% chia oil) were 7.06 and 12.10 (MeqO2/kg). After 60 days of storage period, peroxide value was in the order of T4> T3> T2> T1> control. Free fatty acids increased with the storage period in all the treatments. They are also increasing with the treatments having higher concentration of chia oil. At 60 day, control Summary 68 and T4 are 0.16 and 0.19% respectively. Anisidine value trend is considerably accelerating along the treatments as well as with the storage time. At 60 day, control and T4 is 24.42 and 44.78 respectively. Conjugated Dienes have the increasing trend throughout the treatments. They also have higher values from 0 to 60 days of time period. At 6o day, the control and T4 are 2.47 and 3.34 respectively. Conjugated Trienes of all the samples increased throughout the storage period of 60 days. At 60 day, the control and T4 are 2.60 and 3.28 respectively. Iodine value is in the decreasing trend throughout the storage period and the treatments. They are in the order of T0>T1>T2>T3>T4. Fat content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 60 day, control and T4 were 68.61 and 90.91 respectively. The order of the fat content in all the treatments were T0>T1>T2>T3>T4. Moisture content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 0 day, Moisture content of all the treatments were virtually the same. At 60 day, control and T4 were 27.52 and 7.64 respectively. Salt content of all the treatments at the end of the storage period were increased. At 60 day, control and T4 were 4.18 and 1.42 respectively. The taste score of all the treatments along the treatments having different concentrations of unsaturated fatty acids and also along with the storage period of time is decreased. The taste score of the control and T4 were 8.06 and 6.90 respectively. The order of the taste score is in the descending order of T0>T1>T2>T3>T4. Results of this evidenced that concentration of omega fatty acids can be enhanced in margarine through chia oil with acceptable sensory characteristics. Major changes in fatty acid composition were observed around C18:2 and C18:3 (omega 6 and 3). Concentration of trans fatty acids in control, T1, T2, T3 and T4 was 24.75%, 6.67%, 5.49%, 4.71% and 3.19%. Availability: Items available for loan: UVAS Library [Call number: 2578-T] (1).

100. Antioxidant Charactristics And Lipolysis Of Gouda Cheese Fortified With Mango (Mangifera Indica L.) Kernel Oil

by Sadaqat Ali (2010-VA-374) | Dr. Muhammad Nadeem | Dr. Muhammad Ayaz | Dr. Naveed ul Haq.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Oil from mango kernels was extracted by mechanical expression and solvent extraction (nhexane). Mechanically expressed and solvent extracted oil was pooled for using in Gouda cheese. Mango kernel oil was added in cheese milk at 5%, 10%, 15% and 20% concentration; control was comprised of 100% milk fat. Mango kernel oil and freshly prepared Gouda cheese fortified with mango kernel oil was characterized for total phenolic contents, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, nitric oxide free radical scavenging activity and total flavonoids. Ripening of Gouda cheese was carried out for 3 months at 8±2oC; fat, protein, ash, moisture content were estimated at 0, 45 and 90 days of ripening Fat, protein and moisture content in cheese were determined at 0, 45 and 90 days of ripening. Free fatty acids, peroxide value, iodine value and cholesterol in Gouda samples were analyzed for interval of 45 days by using the standard methods. Fatty acid composition of fresh and 3 months stored Gouda cheese was determined on a Gas Chromatograph. Each treatment was replicated three times, each sample was analyzed three times and Experiment was planned in a completely randomized design, two ways analysis of variance technique was used to determine the effect of treatment, storage and their interaction. Duncan Multiple Range Test was used to denote the significant difference among the treatments (Steel et al. 1997). This novel research work opened a new strategy for the development of functional foods, application of mango kernel oil in complex food substrates with efficient waste utilization. Fortification of Gouda cheese with mango kernel oil significantly improved the 2, 2-diphenyl-1- picrylhydrazyl free radical scavenging activity and total phenolic contents, increased total flavonoids. Cheese fortified with mango kernel oil revealed the existence of mangiferin, Sammary 44 catechin, quercetin caffeic acid and chlorogenic acid. Lipolytic changes in the cheese fortified with mango kernel oil up to 10% concentration was similar to that of control with no difference in sensory attributes. So Antioxidant characteristics of cheese can be improved through mango kernel oil fortification. Availability: Items available for loan: UVAS Library [Call number: 2638-T] (1).



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