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Optimization of Processing Parameters for Camel Milk Cheese Production

Thesis Info

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Author

Qadeer, Zahida

Program

PhD

Institute

University of Agriculture

City

Faisalabad

Province

Punjab

Country

Pakistan

Thesis Completing Year

2017

Thesis Completion Status

Completed

Subject

Applied Sciences

Language

English

Link

http://prr.hec.gov.pk/jspui/bitstream/123456789/8403/1/Zahida_Qadeer_Food_Technology_HSR_2017_UAF_11.01.2018.pdf

Added

2021-02-17 19:49:13

Modified

2024-03-24 20:25:49

ARI ID

1676726819576

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Pakistan share is one million heads of the world’s 20 million camel population. Although camel is not considered the major milk source in Pakistan, it has been utilized to support the growing demand of milk products and fresh milk. Camel cheese is gaining popularity due to their nutritional and therapeutic potential, hence to manufacture camel milk cheese (CMC) is not an easy task. The main problems faced by researchers and processors for camel milk cheese production is the longer coagulation time and low yield of cheese. The hypothesis of this study was there is a potential to increase the yield and reduce the coagulation time camel milk, and consequently the quality of cheese, by optimizing the processing conditions. To select the optimum processing conditions, preliminary trials were conducted using pasteurization temperatures (60, 65, 70°C), pH (5.3, 5.5, 5.7), CaCl2 (0.04, 0.06, 0.08%) and buffalo milk (0, 10, 20%) using yield and coagulation time as criterion for the evaluation of the process’s sucess. The whole research work was divided in two studies. In study-I, eighty one combinations of these selected processing parameters were used for cheese production at laboratory scale, and evaluation was done for the yield, coagulation time, texture, acidity, fat, protein and moisture contents. It was concluded from this study that coagulation time can be reduced to 50 min and yield increased to 20% when the milk is pasteurized at 65°C, pH is reduced to 5.5 and CaCl2 is added at 0.06% before the coagulation of milk. The fat, moisture, proteins and texture were 16%, 65%, 17%, and 6 N respectively. Quality attributes were improved with the increase of buffalo milk addition, but the addition of only 10% was chosen to facilitate the coagulation process. Study-II was performed to assess the influence of starter culture for the CMC quality attributes. Four cheese samples designated as camel (milk) cheese by using mesophilic cultures (CM), camel (milk) cheese with thermophilic cultures (CT), camel + buffalo milk (10%) cheese with mesophilic cultures (CBM) and camel milk + buffalo milk (10%) with thermophilic cultures were prepared and stored at 4°C for 60 days, evaluated for physico-chemical, sensory and proteolytic aspects. The results showed significant (p<0.01) influences for cheese samples and storage days on the pH, acidity, moisture, protein and fat contents. The interactive effect of these variables was insignificant (p>0.05) except the (p<0.05) pH. Results showed that highest moisture content (70.19%) was in CM treatment whereas the lowest was found in CBT treatment (55.19%). Lower acidity value was observed in CM (0.63%) and CBM (0.66%) compared to CT (0.78%) and CBT (0.83%), however the more protein (21.04, 21.57%) and fat (17.65, 17.70%) was retained in the CBM and CBT, respectively during storage. All the quality parameters decreased significantly during storage except of acidity. Results of sensory analyses showed a significant (p<0.01) impact of processing conditions on all sensory attributes. CBT treatment was the preferred cheese by the panelist followed by CBM and CT. All CMC samples were acceptable for sensory attributes up to 30 days of storage. In a proteolytic study (Urea-PAGE and RP-HPLC) of the samples, it was noted that level of intact caseins (as, b and k-caseins) were decreased with the increase of storage time, addition of buffalo milk and thermophilic cultures. A higher extent of proteolysis was observed in CBT followed by CBM, CT and CM. From both studies, it is concluded that 65°C/30 min temperature of pasteurization, pH 5.5, CaCl2 0.06%, addition of buffalo milk (10%) with thermophilic starter cultures (L. bulgaricus and Strep. Thermophillus) produced CMC with good characteristics.
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ڈاکٹر نکلسن

ڈاکٹر نکلسن
گزشتہ اگست میں مشہور انگریز مستشرق ڈاکٹر نکلسن نے ۷۷ سال کی عمر میں انتقال کیا، وہ عربی و فارسی زبان کے فاضل اور لندن اور کیمبرج یونیورسٹی میں ان دونوں زبانوں کے استاد رہے تھے، ان کا موضوع اسلامی تصوف تھا، اس کے وہ یورپ میں امام مانے جاتے تھے، انہوں نے اسلامیات اور تصوف پر کئی کتابیں لکھیں، اس کی بعض قدیم اور اہم کتابوں کو ایڈٹ کیا، اور انگریزی میں ان کے ترجمے کئے، شیخ ابونصر سراج کی کتاب اللمع اور مثنوی مولانا روم کی بڑی محنت سے تصحیح کی، یہ دونوں کتابیں گب میموریل سیریز کی جانب سے شائع ہوگئی ہیں، کشف المحجوب، مثنوی مولانا روم اور انتخاب دیوان شمس تبریز کا انگریزی میں ترجمہ کیا، اسلامی تصوف اور صوفیائے اسلام پر مستقل کتابیں لکھیں، عربوں کی علمی و ادبی تاریخ پر ایک مسبوط کتاب لٹریری ہسٹری آف دی عربس تالیف کی ہندوستان میں ان کا نام زیادہ سراقبال مرحوم کی مثنوی اسرار خودی کے مترجم کی حیثیت سے مشہور ہے، لیکن اسلامیات سے اس دلچسپی کے باوجود ان کا دامن تعصب و تنگ نظری سے پاک نہ تھا، جس کا اثر لٹریری ہسٹری آف دی عربس میں زیادہ نمایاں ہے، اور یہ کتاب علمی و مذہبی دونوں حیثیتوں سے اعتبار کے لائق نہیں ہے۔ (شاہ معین الدین ندوی، اکتوبر ۱۹۴۵ء)

سند (مالک عن نافع عن ابن عمر)، محدثین اور مستشرقین کا نقطہ نظر

Abstract By preserving and narrating hadīth, a chain of narrators was started to maintain its authenticity. When the experts of hadīth realized that some unreliable transmitters might try to fabricate Hadīth, this work started more systematically. Even the chain gradually attained such importance that every Muhaddīth was concerned much about it. In the second century of  Hijra, when the teaching and learning of hadīth became the standard of honor and great respect, some people devoted their lives to this work. They travelled to many countries of world and obtained the knowledge of Hadīth from prominent scholars of their time. Experts of Asmā-ul-Rijāl awarded them the certificate of holding the highest position of trust and credibility. The chains having such trustworthy transmitters are considered to be of higher rank than others. Among such traditions there is also one "Mālik-an-Nāfi'-an-Ibn-e-Umar". Due to the reliability of its narrators, Imām Bukhāri and many other Muhaddithīn considered it as "golden chain". When some of the Orientalists started raising objections to the Prophetic Hadīth, they criticized the narrators of the Hadīth as well. Especially the narrators who were declared trustworthy and reliable by Muslim scholars. For this, they especially criticized Abu Hūraira from among the companions and Imām Zuhri among the Successors. The chain of hadīth, (Mālik an-Nāfi' an-Ibn e Umar) “golden chain” was also seriously criticized by Joseph Schacht and Juynboll etc. In this article, a comparative study of the viewpoints of the Muhaddithīn and the Orientalists regarding the chain “Mālik an-Nāfi' an-Ibn eUmar” is presented.

Study of Effective Virtual Project Management Through Emotional Intelligence, Empowerment and Leadership Style in Partly and Truly Global Projects

Increasing globalization of organizations and proliferation of new technologies have made multi-cultural virtual teams not only a reality but important also. Global virtual team members rarely meet face-to-face and thus deal with challenges which not associated with traditional collocated teams (Lipnack & Stamps, 1997). These challenges faced by virtual project team members form the basis for the first phase of research. The research was conducted in three phases. Initially, in phase one of the research, important behavioral contributors to virtual project management were identified from the literature. The researcher gathered these contributing factors within a framework named the “Factor Reinforcing Model®”. This model was empirically tested through statistical method, against data on the relevant variables, obtained from a survey of fourteen software houses in Pakistan. Findings from the model conclude that several contributing factors of virtual project management (VPM), namely, communication, motivation, information security, trust building etc reinforce each other to lead to effective virtual project management. In the second phase of the thesis, the researcher conceptualized that Emotional Intelligence (EI) plays a very decisive role in the performance of managers even in a VPM environment. She tested the proposition that there is an overlapping relationship between the factors contributing to effective virtual project management and the competencies of emotional intelligence. Findings highlight that emotional intelligence together with soft skills and intelligence help in uplifting motivation, reducing cultural barriers, resolving conflict, building teamwork and collaboration and enhancing communication among professional project team members. Thus research findings establish that EI helps project managers to cope with the challenges of VPM through self-awareness, self-management, social awareness, and relationship management. In phase three of the research, the researcher analyzed the preferred leadership behaviour for effective project management. Leadership behavior is measured by concern for tasks and ivconcern for people in partly and truly global projects. Factors based on leadership behaviour were identified like participative decision making, open communication, conflict management, delegation of power, task monitoring, time management, coaching, and team work and a model for effective project management was proposed in leadership context. In addition to above, in the third phase, the relationship of social intelligence and leadership style in partly and truly global virtual projects was also analyzed. Results showed that social awareness and relationship management were positively related to concern for task and concern for people and was higher in truly global than partly global virtual projects. A model of effective virtual project management was proposed from research findings regarding SI. The relationship between empowerment climate and leadership style and customer service as a measure of effective project management was also analyzed in projects with varying degree of virtuality. Initially the researcher compared the empowerment environment among more and less virtual projects. Then she examined the moderating effects of degree of virtuality on the relationship between empowerment climate and leadership style. The findings of this research suggest that high empowerment climate and concern for people are highly demanded by truly virtual projects than partly virtual projects. A model of effective virtual project management was proposed with respect to empowerment climate, leadership style (concern for people) and customer service. Moreover, it was found that virtuality moderates the relationship between empowerment climate and concern for people. The findings of this research have significant implications for leadership skills and behaviours at partly global and truly global project management workplaces.