Milk Ice Research Articles

Buttermilk ice cream-New method for buttermilk utilization.

Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.

Effect of the protein coagulation on heat and shape stability of cultured milk ice cream

The paper deals with the investigation of the effect of the degree of milk protein coagulation on cultured milk ice cream quality indices (mixture viscosity, heat stability, shape stability and overrun). It was defined that the capability of mixture to be saturated with air decreased as its acidity increased because of the increase of the protein coagulation degree. Due to this the capability of protein to stabilize the air phase decreased. The positive effect of the process and the degree of protein coagulation on the product resistivity to thawing was proved experimentally; it was due to the product dense consistency and air low content.

Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L acidophilus LA5, whereas addition of sesame milk and inulin were shown to minimize levels of viable cell loss following environmental and mechanical stress, suggesting enhanced probiotic activity. Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage. Probiotic cell counts in all samples exceeded the minimum recommended value (6 log CFU/g). In simulated gastric and bile fluid, all samples illustrated a significant change in probiotic levels, which significantly decreased with increase time of exposure to acidic and basic conditions. Probiotic strains in samples containing riceberry, sesame and inulin demonstrated greatest survivability as observed by reduction in pH and increased total acidity, with increased antioxidant and phenolic contents. On the other hand, changes in physicochemical properties of ice cream lowered overall sensory scores in terms of color and flavor. This study contributes to future development and applications of riceberry and sesame for inducement of synbiotic effects in novel probiotic products.

The quality of ice cream samples made from buffalo milk

The aim of this study was to evaluate physical, chemical and organoleptic properties the ice creams made from buffalo milk, cow milk, and their mix during storage for 21 days. Before the cow milk ice-cream samples were made, cow milk was standardized to fat ratio of 7.10 % with fresh cow milk cream. The highest acidity values were determined in ice cream samples made from buffalo milk using the alkali titration method . The pH of ice cream samples was found at between 6.44 and 6.60. The average pH of ice cream samples was found as 6.53. The overrun values of ice cream samples ranged from 34.10 % to 43.23 % and the highest overrun values were determined in samples made with buffalo and cow milk mix. The first melting time of ice cream samples was between 1109s and 1510s. Generally, the first melting time of ice cream samples made from buffalo milk was longer than that of only cow milk ice cream samples. The highest L color value was determined at ice cream samples made from only buffalo milk. Generally, buffalo milk ice cream samples were preferred by the panelist with the highest scores when compared with ice cream samples made from cow and mix of cow and buffalo milk. As a result, it can be surely said that the use of buffalo milk in dairy products such as ice cream enriches the sensory, chemical and physical properties of the product.

The use of buttermilk in fermented milk ice cream technology

The use of buttermilk in fermented milk ice cream technology

Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

ABSTRACT With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymethylcellulose) by healthier ones (olive oil, erythritol + steviol glycosides, and tara (Caesalpinia spinosa) gum, respectively). The formulations were analyzed for composition, physicochemical parameters, fatty acid profile, volatile profile, microbiological characteristics and sensory attributes. A general preference of the tasters was observed for the formulations containing sucrose over those made with the hypocaloric sweetener.

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

In this study a healthy functional dairy ices fortified with either date dibs or pomegranate dibs was made, as well using concentrated juice of red beet root as natural colorant in the latter ice milk, phenolic compounds and antioxidant activity were determined. Date dibs used as fortifier and sugar replacer in making the ice milk; the sugar was replaced by 0, 25, 45 and 65% of date dibs. On the other hand the pomegranate ice milk was made by adding pomegranate dibs at levels of 0, 2.5, 5 and 7.5% also adding 0.5% of concentrated red beet root juice. The ice milk made free of dibs served as control, the chemical, physical and sensory properties of the resultant ice milk samples during storage at -22oC were studied. Date dibs ice milk treatments showed that increasing the proportion of replacement leads to significantly increase in the standup time, viscosity, specific gravity, weight per gallon, acidity, ash and minerals, while a decrease was occurred in meltdown and pH compared to control (C1). The values of a* (redness) and b* (yellowness) were positively affected while, L* (lightness (value was negatively affected. Also the sensory evaluation showed that the best treatment is the one that was made by adding date dibs at a rate of 45%. The results of pomegranate ice milk showed similar trends as the ice milk made with date dibs comparing with the control (C2). Also the sensory evaluation showed that the best treatment was that fortified with 2.5% pomegranate dibs.

Incorporation of flaxseed oil in producing functional ice milk and evaluate its health effect in rats

Ice cream is a very popular dairy product throughout the world. The target of the present study is to produce a functional ice milk product rich in unsaturated fatty acids content by using different concentrations of flaxseed oil. Therefore, three different mixes of ice milk were prepared by substituting 25, 50 and 75% of milk fat (3%) with flaxseed oil. Results of fatty acid profiles of resultant plain and functional ice milk showed that the highest concentration of saturated fatty acids was present in control sample, being 63.72%, while the lowest figure was detected in F3 treatment (75% flaxseed oil substitute of milk fat), actually 21.1%. In contrast, control sample possessed the lowest value of unsaturated fatty acids, being 34.96%, while the highest concentration of unsaturated fatty acids was found in treatment F3 (77.58%). Moreover, omega-3 fatty acid content increased from 1.87% in control sample versus to 11.97% for F3 treatment. Continuously, omega-6/omega-3 ratio decreased significantly from 2.49 of control sample to 0.27 for F3 treatment. This decreases in omega-6/omega-3 ratio increased by increasing flaxseed oil substitution % in the ice milk mixes. However, decreasing omega-6 intake and increasing omega-3 are essential to improve health, prevention and management of chronic disease. Moreover, rats fed on functional ice milk reduced the levels of atherogenic indexes 1, 2 and LDL/HDL as compared to those fed on control ice milk (CII). In conclusion, health promoting could be provoked when flaxseed oil incorporated in making ice milk for up to 75% substitution of milk fat.

IDENTIFIKASI E. COLI O157:H7, SALMONELLA SP, DAN SENSITIFITAS ANTIBIOTIKA DARI SUSU KAMBING DAN PRODUK OLAHANNYA

<p>Susu kambing dan produk olahannya dapat terkontaminasi <em>E. coli </em>O157:H7 dan <em>Salmonella </em>sp. Tujuan penelitian ini untuk isolasi dan identifikasi <em>E. coli </em>O157:H7, <em>Salmonella </em>sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap <em>E. coli </em>O157:H7, dan <em>Salmonella </em>sp berdasarkan reaksi biokimia. Jumlah <em>E. coli </em>pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan <em>E. coli </em>O157:H7 dan <em>Salmonella </em>sp., tetapi <em>E. coli </em>non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah <em>E. coli </em><3 MPN/100ml. <em>E. coli </em>dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%.</p><p> </p><p><strong>Goat milk and dairy products could be contaminated with <em>E. coli </em>O157:H7 and <em>Salmonella </em>sp</strong>.</p><p>The purpose of this study was to isolation and identification of <em>E. coli </em>O157:H7, <em>Salmonella </em>sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for <em>E. coli </em>O157: H7, and Salmonella sp with biochemical reaction. Total of <em>E. coli </em>in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found <em>E. coli </em>O157:H7 and <em>Salmonella </em>sp., whereas <em>E. coli </em>non O157:H7 was found in goat milk 3/15 (20%) with total <em>E. coli </em>>6 MPN/100ml. All dairy goat products have total <em>E. coli </em><3 MPN/100ml. <em>E. coli </em>from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.</p>

MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION

This research was conducted in May to June, 2016 in Post-Harvest Technology Laboratory of the Faculty of Agriculture and Animal Science State Islamic University of Syarif Kasim Sultan Riau, and Laboratory of Food and Beverage Trade, Cooperatives, Small and Medium Enterprises Services, Pekanbaru City, Riau Province. This study of aims to determine the physical quality the ice cream with the addition of grass jelly leaves gel as a stabilizer in ice cream. The experimental design used in this study was completely randomized design with five treatments and four replications. Parameters obsered were on study treatment is P0 (without grass jelly leaves gel), P1 (0,25% of grass jelly leaves gel), P2 (0,50% of grass jelly leaves gel), P3 (0,75% of grass jelly leaves gel) and P4 (1,00% of grass jelly leaves gel). The parameters observed were melting time, pH and glucose content. The results showed that the addition of grass jelly leaves gel did not significantly affect (P>0.05) melting rate of ice cream, but significantly decreased the pH value of ice cream (P<0.01) and increased glucose concentration of goat milk ice cream (P<0.01). The conclusions of this research that goat milk ice cream stabilized using grass jelly leaves gel at the level of 1,00% produce yield glucose content was 38,91%, the melting rate for 13,45 minutes and 6,10 of pH value

PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

Совершенствование композиционного состава и структуры молочного мороженого

The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition.

Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils

The problem of removing lactose from dairy products is relevant due to the lactose intolerance of some segments of the population. In the dairy market, the most dynamically developing groups of products from secondary dairy raw materials – beverages and desserts of special purpose. This group includes low-lactose and free-lactose dairy products that can provide complete nutrition to people with lactase deficiency. Ice cream is also included in desserts - the most beloved and popular product of all walks of life. On the basis of experimental and theoretical studies the possibility of using as a functional basis for low-lactose ice-cream - pre- and probiotic yogurt with reduced content lactose (a mixture of buttermilk and dry free-lactose skimmed milk; for the production of yogurt basis, dry bacterial leaven "Yogurt" (VIVO) was used, which includes cultures: Streptococcus thermophilus + Lactobacillus delbrueckii ssp. bulgaricus + lactobacillus acidophilus + bifidobacterium lactis) and a diaconcentrate of a buttermilk obtained by membrane methods (ultrafiltration of buttermilk and diafiltration of UF-retentate of buttermilk; as a solvent, an NF-permeate of UF-permeate buttermilk was used). The technology of low-lactose milk ice cream with pro-, prebiotic and antioxidant properties for people intolerant to lactose is presented. The viscosity characteristics of mixtures of low-lactose ice-cream are investigated and temperatures of crystallization of mixtures of low-lactose ice-cream are determined. The technological modes of production of a low-lactose milk ice cream are determined. The organoleptic, physico-chemical, microbiological parameters of low-lactose ice-cream have been investigated and their compliance with the current normative and technical documents has been established.The content of lactose in samples of low-lactose ice cream is much lower and is 0.98% and 1.24% compared to the classic ice cream containing 5.67% lactose. The high content of lactobacillus in ice cream (2,5 ± 0,9) · 108 and bifidobacteria (3,0 ± 0,2) · 109 indicates a high probiotic effect. The antioxidant activity of samples of low-lactose ice cream is 330 ... 345 conditional units, which is 3.0 ... 3.1 times higher than the classic ice cream milk.

Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula

Lactose intolerance is widespread in the world, although its frequency varies considerably in different countries. In Ukraine, 15-35% of the adult population suffer from this illness. For these people, it is necessary to develop special dairy products – lactose-free and low-lactose. A promising direction in the development of the dairy industry is the targeted production of exclusive ice cream types, intended for people intolerant to lactose. The article substantiates the expediency of the development of a low-lactose ice cream formulation of therapeutic and prophylactic purpose with antioxidant and pre-probiotic properties using secondary milk and plant material. The selection of the main components – liquid lactose-free protein concentrate (LFPC) and yoghurt base with reduced lactose and high protein content (YB) – was carried out according to foaming ability, foam stability, viscosity, antioxidant activity and organoleptic parameters. The ratio of LFPC / YB components was 60:40 (for a non-lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 4 and by diafiltration (DF = 7) UF buttermilk retentate) and LFPC / YB – 50:50 (for a lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 5 and diafiltration (DF = 7) UF buttermilk retentate). Both samples had the best technological characteristics: foaming ability – 28% and 32%, respectively, foam resistance – 120 and 130 minutes, respectively. According to organoleptic parameters, the samples were similar, they had a pleasant sour-milk taste, a homogeneous consistency, a homogeneous white-yellow color, which is characteristic of sour milk ice cream. The antioxidant activity of the samples was 315 and 330 c. u., respectively. The rational mass fractions of the auxiliary components of a mixture of ice cream were determined: inulin – 4%; lactulose – 1%; ginger – 0,3%; citric acid – 0,15%; stabilizer – 0,2% (for LFPC (FC = 4) / YB) and 0,25% (for LFPC (FC = 5) / YB). The recipe composition of low-lactose biologically active ice cream was developed. The antioxidant activity of samples of a mixture of low-lactose ice cream and a mass fraction of lactose, which was 1.1-1.4% depending on the ratios of LFPC / YB, were determined.

Supplemented Ice Milk with Natural Bioactive Components from Roselle Calyces and Cinnamon Extracts

The objective of this research was to study the feasibility of using roselle calyces and cinnamon extracts as enriching bioactive components in ice milk making. Formulations of ice milk containing 2%,4% roselle extract and 10%,15% cinnamon extract was carried out. The chemical analysis of roselle extract indicated higher total phenolic, total flavonoids, tannic acid, total antioxidant and anthocyanin contents, compared with cinnamon extract. The highest overrun were observed in the control sample and ice milk with roselle calyces extract of 2%. The control samples had the lowest flavonoid, anthocyanin and tannic acid contents, while ice milk samples with roselle extracts 2 and 4% additive ratio were of the greatest concentration of flavonoid, anthocyanin and tannic acid. Phenolic content of most ice milk samples showed slight increases during the storage at -18oC for 30 days. The total antioxidant content (TAC) increased in the ice milk by increasing the ratio of roselle calyces extracts and cinnamon extract. The differences in sensory scores of ice milk samples were no statistically significant (P>0.05) in the colour, flavour , taste, mouth feel and texture. The total bacterial count of the ice milk formulations was within the safe levels.

PHYSICAL CHARACTERISTICS OF ICE CREAM WHICH REPLACED MILK POWDER WITH DIFFRENT CEREALS FLOUR

The aim of this study was to know the effect of partial or total substitution of dry skim milk in ice milk mixtures by using different cereals flour of oat. barley and corn treatments were prepared by substitution of 0, 25, 50, 75 and 100% from dried skim milk. In the other treatment, 0.1% of cinnamon and ginger were used to conceal or cover undesirable flavors and to use them as antibacterial agents. Results show that specific weight was increased in all samples contained cereal flours compared with control sample. The highest values were 1.1178 and 0.9874 for mixtures and product respectively of samples contained oat flour of 100% substitution and the lowest values were in mixture contained corn flour. The relative viscosity was increased in mixtures with increasing of substitution compared with control sample. The highest viscosity value (21.607) was in sample substituted 100% oat flour. whereas the lowest value (18.160) was in sample substituted with corn flour. The agitating ability was decreased with increasing of substitution. in which the lowest agitating ability was in samples substituted wit oat flour and the highest was in samples substituted with corn flour. The revenue percent was decreased in ice cream product of samples substituted with cereal flours compared with control sample and the decreasing was continued with increasing of substitution percent. The revenue percent was the lowest (62.173) in samples substituted with 100% oat flour. Shrinkage percent was decreased in samples substituted with cereal flours. Freezing point was also decreased with increasing of substitution in which the lowest value was -1.777 ºC for the sample substituted with 100% oat flour. Concerning melting point. the samples substituted with oat flour was more resist to melting followed by corn flour.

Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

The objective of the study was to characterize the effects of selected stabilizers on the freezing process and the physicochemical properties of coconut milk ice cream. Two stabilizers were used: inulin (0.8, 1.6, 2.4, 3.2 and 4 g/100 g of the mixture) and locust bean gum (LBG) (0.2, 0.4, 0.6 and 0.8 g/100 g of the mixture). Freezing process was performed in two stages. After the temperature of the ice cream mixtures reached −6 °C, they were hardened at −30 °C for 24 h. Then the samples were examined for their chemical composition, overrun, melting time and melting resistance, hardness and colour. The results showed that increasing concentration of inulin and LBG resulted in a decrease in the cryoscopic temperature and melting time of ice cream. On the other hand, ice cream produced from the mixtures containing higher inulin concentration and lower LBG concentration were characterized by higher overrun. Addition of inulin and LBG cause statistically significant changes in hardness of ice cream. The differences in colour of tested ice creams were shown. The highest scores in the sensory evaluation were obtained for ice cream with LBG and 0.8 g/100 g and 4 g/100 g of inulin.

PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

Molecular Identification of Virulence Genes of Staphylococcus Aureus Isolated from Milk Products

Food intoxication by S.aureus was listed as the third etiology of food intoxication all over the world. This study was conducted to investigate the prevalence rate of S.aureus in skim milk soft cheese( Kariesh cheese) and ice cream samples from local markets in Menoufia province, Egypt. Two-hundred samples (100 for each) were examined bacteriologically for prevalence of Staphylococcus aureus through culturing on specific media and biochemical identification. In addition to the molecular characterization of some virulence and antibiotic resistance genes in isolated strains. The obtained results revealed that the prevalence rate of S. aureus was 24% in kariesh cheese with an average count of 1.22x 103 1.39 x 102 CFU/g and 16% in ice-cream samples with an average count of 1.04 x103 ± 8.89x10 CFU/ml .Furthermore, the molecular characterization using specific primers sets for detection of Coa, Spa and blaZ genes of S. aureus was performed by amplification of these primers at single amplicon at 630 bp, 226 bp, and 173bp respectively. The molecular results confirmed the detection of these genes in all tested isolates of S.aureus. The obtained results proved that PCR technique is more sensitive and specific in detection of these genes than other conventional techniques and help to understanding the role of these genes in pathogenicity pathway in different disease conditions and construction of effective control measure.