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Home > Biochemical Changes in Protein and Lipid Fractions of Ultra-High Temperature Treated Milk and Dairy Drinks at Different Stages of Processing and Storage

Biochemical Changes in Protein and Lipid Fractions of Ultra-High Temperature Treated Milk and Dairy Drinks at Different Stages of Processing and Storage

Thesis Info

Access Option

External Link

Author

Muhammad Ajmal

Program

PhD

Institute

University of Veterinary and Animal Sciences

City

Lahore

Province

Punjab

Country

Pakistan

Thesis Completing Year

2019

Thesis Completion Status

Completed

Subject

Veterinary Sciences

Language

English

Link

http://prr.hec.gov.pk/jspui/bitstream/123456789/11505/1/Muhammad%20Ajmal%20Dairy%20Technology%202019%20uvas%20prr.docx

Added

2021-02-17 19:49:13

Modified

2024-03-24 20:25:49

ARI ID

1676725590957

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This study is comprised of five experiments, in the first experiment chemical changes taking place in lipid fraction of pasteurized milk was studied. Raw milk from the same source was at once cooled down to chilling temperature and in second instance it was put on the lab shelf for two hours at ambient temperature and then chilled to same temperature, followed by pasteurization and chilled storage. In the second experiment, samples of UHT milk were tested for chemical characteristics and lipid oxidation. In third experiment, impact of UHT treatment (142oC for 2 sec) and 90 days ambient storage (30-35oC) on protein and amino acid profile of UHT milk and sedimentation was investigated. In fourth experiment, samples of UHT Treated products were stored for 90 days. Transition in antioxidant capacity, vitamin A, E, fatty acid profile was studied. Transition in protein profile, Maillard reaction products and lipid oxidation of flavored UHT treated milk was investigated. In fifth experiment, Samples of mango flavored UHT milk 200 ml pack (475 Nos.) were purchased from the market and stored at ambient temperature for the duration of 90 days. Proteolysis, hydroxyl methyl furfural furosine, Nε-carboxymethyl lysine, FAP, FFA, PV and sensory characteristics were studied at 0, 45 and 90 days of storage. It was observed that chemical characteristics and storage stability of raw milk in the second instance was different from the milk cooled at once. Therefore, it is recommended that milk collection system in the developing countries should be improved to avoid any delay in between milking and chilling of raw milk. The results of the second experiment disclosed that fatty acid and triglyceride profile were not affected till 60 days with a steady increase in lipase activity. Strong correlations between peroxide value and induction period were established. For the anticipation of oxidative stability of UHT milk, induction period can be used. After UHT treatment, β-lactoglobulin, β-lactalbumin, immunoglobulin and serum albumin decreased by 12.1%, 15.4%, 10.6% and 10.2% with no effect on casein fractions. Sedimentation was comprised of 14.9% αs1-casein, 3.42% αs2-casein, 9.88% β-casein, 2.27% κ-casein, 4.36% β-Lactoglobulin, 1.88% β-lactalbumin, 1.84% immunoglobulin and 0.61% Serum Albumin. Out of 80% casein and 20% whey, 38.5% and 8.7% became the part of sedimentation. Tyrosine content of flavored UHT milk increased during the storage. Tyrosine content of flavored UHT milk at 0, 45 and 90 days of storage were 3.5, 6.9 and 15.2 µg tyrosine/ml. HMF content of UHT milk at 0, 45 and 90 days of storage were 1.56, 4.18 and 7.61 (µmol/L). Furosine content of flavored UHT milk at 0, 45 and 90 days of storage intervals were 278, 392 and 561 mg/100g protein.
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چئیر مین بھٹو شہید کے بہادر اور غیرت مند بیٹے

چیئر مین بھٹو شہید کے بہادر اور غیرت مند بیٹے

میرے لیڈرز میر مرتضی بھٹو اور شاہ نواز بھٹو شہید کی ایک نایاب وڈیو ۔کابل میں کافی عرصہ مجھے مرتضی بھٹو اور شاہ نواز بھٹو کے ساتھ وقت گزارنے کا موقع ملا ۔جیسا کہ اس وڈیو میں آپ نے دیکھا دونوں کو اتنا ہی دلیر اور بہادر پا یا ۔دونوںنے جس بہادری سے جنرل ضیاء الحق سے جنگ لڑی وہ اپنی مثال آپ ہے ۔اس لڑائی میں میر مرتضی بھٹو اور شاہنواز بھٹو کا جس طرح کرنل قذافی اور حافظ السد نے ساتھ دیا انہوںنے چیئرمین بھٹو سے اپنی دوستی کا حق ادا کیا ۔

مجھے فخر ہے کہ میں میر مرتضی بھٹو شہید اور شاہ نواز بھٹو شہید کے قافلے کا ایک سپاہی تھا ۔

سکھر جیل کی 48سینٹی گریڈ کی گرمی میں پھٹ چکی جلد ،پھنسیوں سے بھر چکے جسم ،کان کے  شدید انفیکشن میں مبتلا نصرت بھٹو کی پنکی (بے نظیر) جو پیلے گدلے پانی سے پیاس بجھانے کی ناکام کوشش کرتی رہتی ہے اسے ماں اپنی قید سے اس کی قید میں خط بھیجتی ہے

میری بہت ہی پیاری پنکی !

دن میں تین چار مرتبہ اپنے جسم پر پانی ڈالوتا کہ حدت کم محسوس ہو ۔اس کو آزمائو ،میں بھی سر جھکا کر گردن کے پیچھے اور سر کے اوپر پانی کے مگ ڈالتی ہوں ۔پھر پنکھے کے نیچے بستر پر لیٹ جاتی ہوں ۔اس طرح کپڑے خشک ہونے تک بہت ٹھنڈک نصیب ہوتی ہے ۔اس طریقے سے پھنسیوں سے بھی حفاظت رہتی ہے ۔یہ شاندار نسخہ ہے ۔میں اس کی پرزور سفارش کرتی ہوں ۔

پیار کے ساتھ

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Factors Affecting the Academic Achievements among Dean’s Listers of Caraga State University

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