Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance ...Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.展开更多
In Chihuahua, north Mexico, the berries of Solanum elaeagnifolium (trompillo or silverleaf nightshade) have been used in the manufacture of artisanal filata-type asadero cheese. Solanum elaeagnifolium is a wild plant ...In Chihuahua, north Mexico, the berries of Solanum elaeagnifolium (trompillo or silverleaf nightshade) have been used in the manufacture of artisanal filata-type asadero cheese. Solanum elaeagnifolium is a wild plant that possesses proteases in its fruit;those enzymes exhibit general proteolytic activities, which are useful in traditional asadero cheesemaking as a rennet substitute. These type of cheese is softer than those made with rennin or chymosin due to their water content and proteolysis. Thus, the aim of this work was to explore microbiological susceptibility of asadero cheese made with an extract from ripe berries and compared with those elaborated with commercial rennet. Crude extract of such fruit was obtained by salting out with ammonium sulfate (40%). Cheeses were obtained by a standardized process only changing the enzyme, packaged in plastic bag or vacuum bag and storage at 4℃ -?6℃. The study included the analysis of spoilage bacteria (total aerobic count, yeasts and molds), indicators of hygiene (total coliforms and E. coli) and fecal contamination (fecal coliforms) after 1, 7, 14, 21 and 28 days of production. Although cheese made with S. elaeagnifolium had lower microbial growth, the aerobic count and yeasts and molds count of all cheese samples showing a 28 days shelf life. Total coliforms, in limits beyond the established ones by the Mexican legislation for human consumption with no effect of the enzyme type used for production, as well as for fecal coliforms. Differences were detected just for packaged method, suggesting that good manufacturing practices take place not the plant coagulant.展开更多
Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling techniq...Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling technique in the selection of the 20 representative milk samples from six(6) supermarkets.Microbiological tests such as methylene blue reduction,standard plate count(SPC),coliform plate count(CPC),purity plate culture,gram staining and biochemical tests were performed to examine the microbes in purchased unexpired pasteurized milk.Results:One sample(BCr016) had a pH of 4.0.a rancid odour and curdled appearance.It decolourized within one hour during the methylene blue reduction test and was classified as class 4 milk.Seven of the samples were sterile with no microbe growth on the plate count agar and violet red bile salt agar(VRBA).The milk samples that appeared to be safe for consumption were all 10,11,12 and 13 days before expiration.The VRBA sample BCr016,had a colony count of 13 400 CFU/ mL.There was the presence of Escherichia coli in sample LCr021 which had a standard plate count of 1 580 SPC/mL and a coliform count of 500 CFU/mL.Enterobacter sp.was present in colonies from BCr016 and all the other milk samples.Conclusions:Unacceptable levels of Entembacter spp.and Escherichia coli were found in most of the samples.Effective measures to ensure safe milk for human consumption such as the phosphatase test and methylene blue reduction test should be routinely performed on each batch of milk processed by dairy plants.展开更多
文摘Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.
文摘In Chihuahua, north Mexico, the berries of Solanum elaeagnifolium (trompillo or silverleaf nightshade) have been used in the manufacture of artisanal filata-type asadero cheese. Solanum elaeagnifolium is a wild plant that possesses proteases in its fruit;those enzymes exhibit general proteolytic activities, which are useful in traditional asadero cheesemaking as a rennet substitute. These type of cheese is softer than those made with rennin or chymosin due to their water content and proteolysis. Thus, the aim of this work was to explore microbiological susceptibility of asadero cheese made with an extract from ripe berries and compared with those elaborated with commercial rennet. Crude extract of such fruit was obtained by salting out with ammonium sulfate (40%). Cheeses were obtained by a standardized process only changing the enzyme, packaged in plastic bag or vacuum bag and storage at 4℃ -?6℃. The study included the analysis of spoilage bacteria (total aerobic count, yeasts and molds), indicators of hygiene (total coliforms and E. coli) and fecal contamination (fecal coliforms) after 1, 7, 14, 21 and 28 days of production. Although cheese made with S. elaeagnifolium had lower microbial growth, the aerobic count and yeasts and molds count of all cheese samples showing a 28 days shelf life. Total coliforms, in limits beyond the established ones by the Mexican legislation for human consumption with no effect of the enzyme type used for production, as well as for fecal coliforms. Differences were detected just for packaged method, suggesting that good manufacturing practices take place not the plant coagulant.
文摘Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling technique in the selection of the 20 representative milk samples from six(6) supermarkets.Microbiological tests such as methylene blue reduction,standard plate count(SPC),coliform plate count(CPC),purity plate culture,gram staining and biochemical tests were performed to examine the microbes in purchased unexpired pasteurized milk.Results:One sample(BCr016) had a pH of 4.0.a rancid odour and curdled appearance.It decolourized within one hour during the methylene blue reduction test and was classified as class 4 milk.Seven of the samples were sterile with no microbe growth on the plate count agar and violet red bile salt agar(VRBA).The milk samples that appeared to be safe for consumption were all 10,11,12 and 13 days before expiration.The VRBA sample BCr016,had a colony count of 13 400 CFU/ mL.There was the presence of Escherichia coli in sample LCr021 which had a standard plate count of 1 580 SPC/mL and a coliform count of 500 CFU/mL.Enterobacter sp.was present in colonies from BCr016 and all the other milk samples.Conclusions:Unacceptable levels of Entembacter spp.and Escherichia coli were found in most of the samples.Effective measures to ensure safe milk for human consumption such as the phosphatase test and methylene blue reduction test should be routinely performed on each batch of milk processed by dairy plants.
