No abstract

Cheese ripening basically includes the breakdown of proteins, lipids and carbohydrates which releases flavour compounds and modifies cheese texture. Principal ripening agents are milk enzymes (plasmin and lipoprotein lipase), milk coagulant, starter lactic culture, secondary culture and ripening agents. The ripening process of cheese is very complex and involves microbiological and biochemical changes to the curd resulting in the flavour and texture characteristics of the particular variety. Microbiological changes during ripening include the death and lysis of starter cells, nonstarter lactic acid bacteria, and secondary microflora in many varieties of cheese. Moulds in mould-ripened varieties and a complex Gram-positive bacterial flora in smear cheeses are of great importance to the flavour and texture of cheese. Cheese texture softens during ripening as a consequence of proteolysis of the casein micelle and changes to the water-binding ability of the curd and in pH. The biochemical changes occurring during ripening may be grouped into primary events that include the metabolism of residual lactose, lactate and citrate (glycolysis), lipolysis and proteolysis. Following the primary events, secondary biochemical events occur which are responsible for the development of many volatile flavour compounds of ripened cheese varieties.

An experiment was conducted to study the effect of dietary supplementation of lactic acid cultures (5×10

ABSTRACT. Kinniya is one of the 11 Divisional Secretary Divisions in

A 56‐day feeding trial was conducted to evaluate the effects of native and pregelatinized starches on feed quality, digestibility, growth, nutrient utilization, intestinal α‐amylase activity, plasma biochemical parameters and liver and intestine histology of Barbonymus schwanenfeldii juveniles. Six isonitrogenous and isocaloric diets were prepared using native and pregelatinized corn, sago and tapioca starches. Each diet was randomly assigned to triplicate groups of 20 fish (3.32 ± 0.02 g). Results revealed an interactive influence of starch source and pregelatinization (p < 0.05) on pellet expansion, sinking velocity, durability, water absorption index and water stability. However, the diets did not affect feed intake, growth and feed efficiency of fish. Accordingly, whole‐body composition, nutrient retention and body indices were also insignificant. Digestibility of dry matter, protein and carbohydrate depended on both starch sources and forms (p < 0.05) while α‐amylase activity varied with starch sources and gut regions (p < 0.05). Intestinal villus height of fish varied (p < 0.05) with starch sources and forms, whereas villus width and area differed among combinations of starch sources and forms (p < 0.05). Likewise, hepatocyte size of fish was different among dietary starch source and form combinations. However, the diets did not alter the plasma biochemical composition of fish. Overall, it was concluded that though pregelatinized starch improved pellet quality and nutrient digestibility, tinfoil barb juveniles could equally utilize 19.25% native and pregelatinized corn, tapioca and sago starches.