Quality Of Curds Research Articles

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigate the change in the quality of sour milk curds with candied fruit and dry licorice root during storage. The research was carried out at the Ivano-Frankivsk DP, as well as in the laboratory of the Department of Technology of Milk and Dairy Products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. When determining the titrated acidity in curds with candied fruit without licorice root during the storage period at a temperature of 4 ± 2 °C, it increases from 200 °T to 230 °T. In sour milk curds with candied fruit and dry licorice root, the titrated acidity on the first day of storage was 220 °C T, and on the fifth day – 230 °T. Since, according to the standard, fermented milk curds with candied fruit can be stored for no more than 3 days, based on the conducted research, we conclude that the newly made curds are entirely safe for consumption during the above period. Analyzing the microbiological indicators of newly created sour milk curds with candied fruit and dry licorice root, we can conclude that this product is harmless to health, as its sanitary condition meets the standard's requirements. Thus, using dry licorice root in producing sour milk curds with candied fruit as a non-dairy additive does not impair the microbiological indicators of this type of curd.

The Effects of Vermicompost and Green Manure Use on Yield and Economic Factors in Broccoli

The objective of this paper is to evaluate the yield, quality and unit production cost of broccoli grown under green manure, vermicompost and chemical fertilization. For this purpose, broccoli plants were cultivated as follows: (i) Chemical fertilization (CF), (ii) Vermicompost fertilization (V), (iii) Vermicompost fertilization (VeV) in the common vetch cultivated land as a pre-plant and (iv) Vetch (Ve) as a pre-plant. Curd yield (g plant−1), SPAD, vitamin C (mg 100 g−1), total phenolics (mg GAE 100 mL−1), total sugar (%) and soluble solid content (SSC%) were determined. In addition, input usage levels and costs, unit product cost and gross and net profit analyzes were investigated for all treatments. The highest total curd weight was obtained from VeV treatment (1567.77 g), while the lowest mean was reached in Ve plots with 819.70 g. The highest SPAD values were detected in CF (70.20) and VeV plots (69.76) similar to yield values. The highest vitamin C and total phenolics content were detected in V plots (92.31 mg 100 g−1) (1308.87 mg GAE 100 mL−1). The combined effect of Ve and V increased the yield and quality of the broccoli curds. As a result of economic analysis, approximately twice the net profit difference emerged in VeV treatment compared to other treatments. It was determined that a gross profit of 68% of gross production value and net profit of 64% were obtained.

Critical Limit of Boron in Soil and Cauliflower

Boron plays an important role in crop nutrition. Cauliflower expresses its sensitivity towards boron application which ultimately decides the potential of crop yield and the quality of curds. In this study, we presented the assessment of the critical level of soil boron concentration by graphical and statistical procedures using cauliflower as a test crop. Thirty (30) soil samples collected from three rice growing sub-division of Imphal-west district were used for conducting the pot experiment. The experiment was laid out in a Completely Randomized Design with six treatments replicated thrice. The treatments setting were as follows: T0= Control, T1= 0.5 mg B kg-1 soil, T2= 1 mg B kg-1 soil, T3= 1.5 mg B kg-1 soil, T4= 2 mg B kg-1 soil and T5= 2.5 mg B kg-1 soil. The plants were harvested at curd formation stage and used for estimation of the critical limits of boron. The critical level of boron concentration in soil and plant was found to be 0.46 and 24.50 mg kg-1, respectively, by graphical procedure, whereas by statistical procedure it was found to be 0.45 and 24.59 mg kg-1 in soil and plant, respectively. It was evident that critical limits worked out by both the procedures, i.e., graphically and statistically, were closely related. These values may be used to predict the response of cauliflower to the applied boron. The range between the deficiency and toxicity for boron in plants is little, therefore utmost care in management should be taken.

Nutritional Value with Quality of Late Season Cauliflower Varieties in Terai Region of Nepal

An experiment was carried out to assess the nutritional value along with quality of curds in late season cauliflower varieties at Rampur, Chitwan during November 2017 to March, 2018. The eleven late season cauliflower varieties were Freedom, Titan, Ravella, Amazing, Artica, Bishop, Casper, Indam 9803, NS 106, Snow Mystique and Snowball 16 which were introduced from USA, Europe, India and Nepal. The experiment was prepared in a Randomized Complete Block Design (RCBD) with four replications. The main objective of this study was to check the nutritional content, taste, compactness, appearance and freshness of the curds in eleven late season cauliflower varieties at Rampur, Chitwan. Nutritional value along with taste quality, compactness, appearance and freshness of the curds were measured after harvest. Maximum moisture and carbohydrate content was found in Freedom while higher crude fat was obtained in Titan and Bishop. Similarly, higher crude protein and crude fiber was found in NS 106. Significantly better taste score (8.8) was found in Snowball 16 than other varieties. Better compactness score of curd was found in Artica and Titan than other varieties. Significantly better appearance score (8.0) was found in Artica but poor appearance score was found in Casper than other varieties. At different intervals after harvesting of curds, significantly fresher curds were found in Artica than other varieties. In conclusion, NS 106 performed higher content of crude protein and crude fiber while Snowball 16 executed better tasty curds than other varieties. Artica also showed better performance on freshness of curds than other varieties.
 Int. J. Appl. Sci. Biotechnol. Vol 8(4): 427-431

Cauliflower Growth, Yield and Quality Response to Nitrogen Fertilization and Micronutrients Foliar Application in Newly Reclaimed Areas

Two field experiments were carried out during 2017/2018 and 2018/2019 seasons, at the Experimental Farm, Faculty of Agriculture, New Valley University, New Valley governorate, Egypt, to study the effect of nitrogen levels (30, 45 and 60 kg/fed.) and micronutrients foliar application: control (B 0 + Mo 0), boron at 100 ppm (B 100), molybdenum at 50 ppm (Mo 50) and combined boron and molybdenum (B 100 + Mo 50) on cauliflower vegetative growth, yield, and quality parameters in the recently reclaimed areas, especially New Valley governorate as a promising area for agriculture expansion in Egypt. The results revealed that nearly all traits showed a gradual increment with increasing the nitrogen level; whereas the application of high level of nitrogen (60 kg/fed.) significantly increased vegetative growth, curd yield and curd quality of cauliflower and significantly decreased total phenols content and has no effect on number of days to maturity. Also, the results of this study reported promotional effects of either B or Mo foliar application on growth, yield and quality of cauliflower curds compared with untreated plants; nevertheless the combined application of B and Mo together was more effective than application of B or Mo when they separately applied. Moreover, inorganic nitrogen at 60 kg/fed. was more effective in the presence of B and Mo at 100 and 50 ppm, respectively, than the other combinations and achieved the highest curd yield with top quality.

오미자 추출액을 응고제로 이용한 백태 및 서리태 두부의 품질특성

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or MgCl2, were evaluated. Crude protein (6.14±0.30 and 6.25±0.18%, respectively) and crude lipid (10.86±1.74 and 11.29±1.69%, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using MgCl2. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using MgCl2. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using MgCl2. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

Impact of low-temperature transplant treatment on yield and quality of cauliflower curds in late spring production

Abiotic stresses elicit complex responses of plants at the physiological, biochemical, cellular, and molecular levels, leading to acclimation to adverse conditions. Exposing young plants to abiotic stress (e.g., by lowering the temperature below optimum) provides an improvement of tolerance to further stress. It may also unlock yield potential of temperate-climate crops. Therefore, a study was initiated to investigate the effects of low, non-freezing temperature treatments (6, 10, 14, and 18°C [control]) applied to cauliflower transplants for 1 or 2wk before planting on subsequent crop yield and quality parameters of the curds. Yield analysis confirmed that plants pretreated with lower temperatures exhibited higher marketable yields. A low temperature of 6°C, maintained for both 1 and 2wk, resulted in a significant increase in yield, of 6.8 and 7.8%, respectively, compared to the controls. Low-temperature treatments affected mass of the curds and slightly increased numbers of curds with better commercial quality. Cauliflower plants exhibited significantly higher curd diameter in comparison to controls when plants were subjected to 6°C for 1wk. The occurrence of fuzziness, riciness, and browning of mature curds of cauliflower was not influenced by stress application. The results suggested that controlled, low-temperature treatment of cauliflower transplants could play an important role in enhancing tolerance to field conditions and could offer an opportunity to improve yield of cauliflower grown in the field.

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

The overall quality of Mozzarella-type curds made from buffalo and cows’ milks were measured at gelation temperatures of 28, 34 and 39°C, and cutting times of 45, 60, 75 and 90min after chymosin addition. The curd yield and moisture content decreased with increasing gelation temperature, while whey fat losses increased. The effect of higher gelation temperature (39°C) was more pronounced in cows’ milk than buffalo milk. This results in more fat losses and lower yields in both milk samples at a gelation temperature of 39°C. The minimum losses of fat and protein in rennet whey occurred at a gelation temperature of 34°C in both milk samples. The curd yield was higher in buffalo milk as compared to cows’ milk. This is due to difference in total solids (fat and protein contents) of the two types of bovine milk. The different cutting times had a small effect on the yield and overall quality of curds made from both milk types. Curd moisture and loss tangent have a strong relationship with respect to effects of gelation temperature. Two different curd drainage methods (centrifugation and Buchner funnel filtration) were used to compare the final overall quality of Mozzarella-type curds made from both milk types. The αs1 and β casein fractions were found to be in different proportions in the two milk types. The total- and casein bound-calcium were higher in buffalo milk than cows’ milk. The total protein, casein and fat were also found to be higher in buffalo milk than cows’ milk.

The Effect of Pot Zize and Transplant Age on the Yield and Quality of White, Green and Romanesco Cauliflower Curds

The Effect of Pot Zize and Transplant Age on the Yield and Quality of White, Green and Romanesco Cauliflower Curds The subject of the experiment were three cultivars representing three different kinds of cauliflower: white (‵Planita F1‵), green (‵Trevi F1‵) and romanesco (‵Amfora F1‵). All plants were cultivated from transplants of various age (ca. 30 and 40 days) prepared in different size pots (96 and 160 cells/tray). The parameters of transplants ready for planting were determined and the yield level as well as commercial quality of curds was assessed. The fresh mass of overground part and root system of transplants of all cauliflower types was higher in case of older transplants and transplants grown in pots of larger cell volume. The commercial yield and the average curd weight were highest for white cauliflower cultivar, lower for green cultivar and the lowest for the romanesco type variety. All three cauliflower varieties reached their maximal values in this respect with the older-transplant and larger pot size. Most curds of grade I and the biggest diameter were formed in case of white cauliflower plants, slightly fewer of green variety and the least of the romanesco type. In case of all cauliflower varieties plants cultivated from older transplants had a larger root system, which ensured the best quality and most favourable marketable curds. Particular cauliflower types differed quite considerably in respect to their tendency to form curd defects (green bracts, hollow stem, riciness and browning). White cauliflower was the least susceptible to disorder in curd formation with the romanesco being the most sensitive type. In case of white cauliflower, transplants obtained from smaller pots, particularly in the case of younger transplants, resulted in the increased number of defects. However, in case of green and romanesco forms transplants produced in larger pots resulted in the occurrence of higher number of curd defects, particularly for older transplants.

Resposta de brócolis, couve-flor e repolho à adubação com boro em solo arenoso

Foram avaliados em condições de campo, em solo arenoso, com baixo teor de boro, os efeitos da adubação com cinco doses de boro (0; 2; 4; 6 e 8 kg ha-1 de B na forma de bórax) na produção de brócolis, couve-flor e repolho. O experimento obedeceu a um esquema fatorial com delineamento experimental de blocos ao acaso com três repetições. As adubações orgânica e química, inclusive o bórax, foram feitas no sulco antes do transplantio das mudas e a colheita foi feita entre 63 e 93 dias após o transplantio. A produtividade de brócolis variou de 16,9 a 20,5 t ha-1; a de couve-flor de 21,6 a 29,6 t ha-1 e a de repolho de 40,5 a 46,4 t ha-1. O aumento observado na produtividade de brócolis e de repolho foi linear e o efeito das doses de boro na produtividade de couve-flor foi quadrático, sendo necessários 5,1 kg ha-1 de B para atingir a produtividade máxima de 30 t ha-1. Brócolis e repolho mostraram-se menos sensíveis do que a couve-flor tanto à deficiência quanto ao excesso de boro. No caso da couve-flor, com a aplicação de 2 kg ha-1 ou de 6 kg ha-1 de B houve significativa perda de qualidade do produto.

EXTENDING SHELF‐LIFE OF FRESH SOYBEAN CURDS BY IN‐PACKAGE MICROWAVE TREATMENTS

ABSTRACTSoybean curds are very perishable. The shelf‐life of fresh soybean curds varied with storage temperatures. In‐package microwave heating treatment of fresh soybean curds effectively extended shelf‐life. Storage at 4.5°C, soybean curds pretreated with microwave heating to 65°, 80° and 95°C have shelf‐life of 16, 21 and 27 days, respectively, compared to 7 days in control. Decrease in pH, increase in titratable acidity, and viable counts in the soaking water accompanied decreases in quality of soybean curds.

Comparison of several methods of blanching cauliflower curds on labor requirement and yield and quality of curds

This investigation was made to seek for the efficient methods of blanching cauliflower curds, comparing several methods on labor reauirement and yield and quality of curds.Labor requirement of blanching curds was the lowest by breaking two outer leaves and folding them over the curds and was the highest by tying the wrapper leaves together at the top with rice straws or polyethylene tapes. Tying by rubber bands was medium in efficiency.Size of the curds by methods of broken leaves was distinctly larger than that by tying methods. Breaking two outer leaves had not practically any effect on the size of curds, compared with the curds of intact plants.Whiteness of curds was significantly affected by methods of blanching. Proportion of pure white curds was much higher on blanching by broken leaves than on blanching by tying.Thus blanching by broken leaves was shown to excel other tying methods in labor efficiency and yield and quality of curds harvested.