Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan
Samin is traditional cooking o il produced using the butter made fro m the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samp les collected fro m local market, preparation of Samin at the laboratory level and evaluation its quality. The mo isture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samp les. However, the saponification value, density, viscosity, melt ing point and refract ive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LM S sample and the other samples. It is highly reco mmended to imp rove production of samin under controlled hygienic conditions.
The Role and the Place of High-Performance Liquid Chromatography for the Determination of Fermented Dairy Products
Abstract Milk has been used to produce fermented milk products all over the world since 10,000 BC. The fermentation process extends the shelf life of milk-based products. Transforming milk to different fermented foods (kefir, yogurt, etc.) involves adding lactic-acid-producing microorganisms, which ingest lactose and release waste organic acids. Organic acid refers to organic compounds that give a characteristic quality to foods as a result of hydrolysis and microbial activity of proteins and carbohydrates that have been widely used as food additives to prevent deterioration and extend shelf life. Determination of carbohydrates and organic acids in dairy fermented products is important, since they affect the characteristics of food. It is also important to determine bacterial activity, as well as the growth of the colonies. An early investigation of fermented products based on titration methods that are not selective. Otherwise these methods are not sufficient to detect low concentration of acids. To avoid these difficulties, separation techniques, such as high-performance liquid chromatography (HPLC), and gas chromatography (GC), electrodriven techniques like capillary electrophoresis (CE), and so forth, were chosen due to accurate, selective, and sensitive analysis. In this chapter, the place and the importance of separation techniques, especially HPLC for the determination of dairy products, are explained briefly and the published papers on analysis conditions, the sample preparation, and the parameters for validation are summarized.
Diagnostic and therapeutic studies on chronic diarrhea in dairy animals
The study was conducted to determine the etiology of chronic diarrhea in dairy animals. Seven causes of chronic diarrhea were established in dairy cattle and buffaloes. Balantidiasis in 37.6 per cent, dietary diarrhea in 9.9 per cent, chronic salmonellosis in 6.9 per cent cases of chronic diarrhea, secondary copper deficiency and amphistomiasis in 6.9 per cent, clinical Johne‘s disease in 3.9 per cent and chronic peritonitis in 2.97 per cent of dairy animals, manifest chronic diarrhea. The precise diagnosis could not be established in 24.50 per cent of animals. Lymphosarcoma was confirmed in one of the dairy cattle. Body condition score was associated to the etiology of chronic diarrhea. B. coli infected cattle and buffalo revealed cysts in 32.3 per cent cases while 5 per cent positive cases revealed both cysts and trophozoites. Mean cyst count was 2.73±0.91 hpf in diarrheic animals compared to 0.11±0.447 hpf in healthy animals. Clinical Johne‘s disease was confirmed in four animals. Hematological changes revealed anemia and neutrophilia with morphological changes suggestive of regenerative to degenerative left shift. High plasma phosphorus, hypoproteinaemia and hypoalbuminaemia was seen in clinical Johne‘s disease. Salmonella isolates showed higher in-vitro sensitivity to enrofloxacin (87%), ciprofloxacin (87%), gentamicin (75%), and tetracycline (66.7 %) and were resistant to ampicillin and amoxicillin. Mean cyst count reduction from 2.41±1.16 to 0.11±.33 was observed in oral metronidazole treated group where as reduction of mean cyst count from 2.73±0.918 to 0.18±0.44 in intravenous metronidazole treated group. Recovery rate with oral and intravenous metronidazole was 42.1 and 63.1 per cent respectively. Recovery results in significant decrease in eiosionphil count and increase in total plasma protein in both oral and intravenous treatment groups. Complete recovery response approaches 60 per cent in balantidiasis affected adult dairy animals. Balantidiasis was the major cause of chronic diarrhea and intravenous administration of metronidazole was more effective than oral metronidazole.