Application of ultrafiltration technique for the quality improvement of dahi

Abstract

Ultrafiltered milk (UF1 and UF2), ultrafiltrate retentate added milk (UF3 and UF4) and SMP added milk (UF0) were used for dahi preparation in the present study. Treatments were evaluated for rheological, textural and sensorial characteristics. Significant increase (p < 0.01) in values of firmness, stickiness, work of shear, work of adhesion and sensory scores, but significant decrease (p < 0.01) in whey syneresis values were observed with treatments UF1, UF2, UF3 and UF4 as compared to UF0. Principal component analysis (PCA) revealed that first four principal components (PC) explained 87.39 % relationship between samples and attributes. PC1 accounted for 48.34 % of data variance was characterized by protein content, firmness, work of shear, body & texture and opposed by total carbohydrates, stickiness, syneresis and work of adhesion. Total carbohydrates content (r = −0.982, P < 0.01), whey syneresis (r = −0.783, P < 0.01), stickiness (r = −0.729, P < 0.01) and work of adhesion (r = −0.684, P < 0.01) are negatively while body and texture (r = +0.600, P < 0.01), firmness (r = +0.574, P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi are highly positively correlated with protein content.

Identification of resistance to cobweb disease caused byCladobotryum mycophilumin wild and cultivated strains ofAgaricus bisporusand screening for bioactive botanicals

“…Earlier studies discovered that clove extract was highly active against many fungal genera, such as Aspergillus, Cladosporium, Penicillium, Rhizopus, and Saccharomyces, which is in accordance with our study. 38,39 Our results corroborate those of previous studies where clove and cinnamon essential oils were able to suppress mycopathogens, with clove oil exhibiting greater toxicity than cinnamon to Lecanicillium fungicola and Cladobotryum dendroides. 40 The bio-efficacy of botanicals is attributed to the fact that they have active compounds, such as azadirachtin, allicin, and salicin, which exhibit antifungal, antibacterial, and antiinsecticidal properties in nature.…”

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

“…Pasteurized cow skim milk (PCSM) (73 ± 1°C/15 s) was procured from Experiential Dairy of ICAR-National Dairy Research Institute, Karnal (India) and ultrafiltered up to 59 concentration in a pilot UF plant (Tech-Sep., France, tubular module, 50 kDa ZrO 2 membrane having 1.68 m 2 surface area) at 50 ± 1°C and 1 kg/cm 2 constant transmembrane pressure (TMP) by maintaining inlet and outlet pressures at 4.2 and 3 kg/cm 2 , respectively as also reported by Meena et al (2015). Concentration factor (CF) i.e.…”

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

“…Results of this study (mean value, n = 3) were subjected to one-way analysis of variance (ANOVA) using SAS Enterprise guide (5.1, 2012) developed by SAS Institute Inc., North Carolina, USA and represented by using Duncan's multiple range test values as earlier reported by Meena et al (2015).…”

“…The PCSM (250 kg) was ultrafiltered in pilot UF plant (Tech-Sep., France, tubular module equipped with 50 kDa, ZrO 2 membrane having 1.68 m 2 membrane surface area) at 50 ± 1°C temperature and 3.1 kg/cm 2 constant Trans Membrane Pressure (TMP) as reported by Meena et al (2015). The quantity of permeate coming out was measured by taking its weight on each concentration factor (CF).…”

“…Ultrafiltration (UF) of milk results in the concentration of milk proteins, fat and insoluble salts while reduces lactose, water soluble minerals and vitamins in retentates by allowing their selective passage into permeate (Meena et al 2015). UF retentates obtained from pasteurized cow skimmed milk (PCSM) had different composition than concentrates either obtained by evaporation or reverse osmosis (RO).…”