Physicochemical properties of cow milk. Processing efficiency of butter and cottage cheese in Kucha District, Gamo Zone, Southern Ethiopia

Physicochemical properties of cow milk. Processing efficiency of butter and cottage cheese in Kucha District, Gamo Zone, Southern Ethiopia PDF

Author: Demissie Jorge

Publisher: GRIN Verlag

Published: 2022-01-13

Total Pages: 28

ISBN-13: 3346572129

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Research Paper (postgraduate) from the year 2016 in the subject Physics - Biophysics, , language: English, abstract: The study was conducted in kucha district of Gamo zone southern Ethiopia to evaluate physicochemical properties of cow milk and processing efficiency of butter and cottage cheese making under small holder farmer level.

Rural Dairy Technology

Rural Dairy Technology PDF

Author: C. O'Connor

Publisher: ILRI (aka ILCA and ILRAD)

Published: 1995-01-01

Total Pages: 123

ISBN-13: 9291460001

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Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses; Milk microbiology; Microbiology of butter; Clean milk production; Sources of contamination; Cooling milk; Milk reception, dairy accounting and record keeping; Reception; Dairy accounting and record keeping; Milk processing; Milk separation; Buttermaking with fresh milk or cream; Buttermaking with sour whole milk; Ghee, butter oil and dry butterfat; Cheesemaking using fresh milk; Cheesemaking with sour skim milk; Milk fermentations; Cleaning, sanitising and sterilising dairy equipment; Dairy water supplies; Chemical used for cleaning; Cleaning procedure; Sampling and analysis of milk, milk products and water; Sampling; Milk pH; Titratable acidity test; Alcohol test; Clot-on-boiling test; Fat determination; Specific gravity of milk; Total solids (TS) in milk; Formaldehyde in milk; Methylene blue reduction test; Resazurin 10-minute test; Sediment or visible dirt test; Moisture content of butter; Salt content of butter; Protein content of milk by formaldehyde titration; Estimation of hardness in water; Dairy building design and construction; Site selection; Type of building; Arrangement and installation of equipment.

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance PDF

Author: Ramesh C. Chandan

Publisher: John Wiley & Sons

Published: 2015-10-15

Total Pages: 696

ISBN-13: 1118810309

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Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Teff in Southern Ethiopia. Effect of Seed Rates and Sowing Methods on Phenology, Growth, Yield and Yield Attributes at Wolaita Sodo

Teff in Southern Ethiopia. Effect of Seed Rates and Sowing Methods on Phenology, Growth, Yield and Yield Attributes at Wolaita Sodo PDF

Author: Wolde Tasew

Publisher: GRIN Verlag

Published: 2021-06-15

Total Pages: 25

ISBN-13: 3346421384

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Scientific Essay from the year 2021 in the subject Agrarian Studies, grade: 1, , course: Agriculture, language: English, abstract: Teff is a major staple cereal crop in Ethiopia. The need for its production as a staple food is increasing from year to year; however, its productivity is limited, amongst others, by the use of improper sowing methods and inappropriate seed rates. These effects were examined in this present study. Row planting and optimizing seed rate should be in place to increase the productivity of the crop. A field experiment was conducted at Wolaita Sodo Agricultural College Farm, during the 2018/19 main cropping season under rain-fed condition, with the objective of evaluating the response of teff to seeding rates and sowing methods on phenology, growth, yield components and yield of teff. Factorial combinations of two sowing methods (Row and broadcast) and five seeding rates were laid out in a randomized complete block design with three replications. Data related to phenology, growth, yield and yield attributes, were collected and analyzed using Gestate software. Plant parameters such as days to panicle emergence, lodging %, number of total and effect tillers per plant and grain yield were significantly affected by the interaction effect of sowing methods and seed rates. Plots sown with low seeding rate combined with row planting gave high grain yield. Therefore, using treatment combinations of seeding rate of 2.5 kg ha−1 together with the row planting can be advised for teff production in the study area. However, repeated experiment over different soil type, seasons and locations necessitates for conclusive recommendation.

Response of Maize (Zea Mays L.) Varieties to Row Spacing at Boloso Sore District, Southern Ethiopia

Response of Maize (Zea Mays L.) Varieties to Row Spacing at Boloso Sore District, Southern Ethiopia PDF

Author: Wolde Tasew

Publisher: GRIN Verlag

Published: 2021-02-03

Total Pages: 25

ISBN-13: 3346339513

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Research Paper (postgraduate) from the year 2021 in the subject Agrarian Studies, grade: 1, , course: Agriculture, language: English, abstract: A field experiment was conducted during 2019 main cropping season at Boloso Sore district with the objective of evaluating different maturing varieties and row spacing on yield and yield components of maize. Four row spacing (50, 65, 70 and 80 cm) and three maize varieties (BH-540, BH-543 and BH-547) were tested in factorial arrangement laid out in RCBD replicated three times.This work analyses the study and presents its results. Maize is one of the most important cereal crops in the world. It ranks third in world production after wheat and rice. Ethiopia is the fourth largest maize producing country in Africa, and first in the East African region in terms of production. Presently maize is widely grown in most parts of the world over a wide range of environmental conditions ranging between 50o latitude north and south of the equator. Maize is an important field crop in terms of area coverage, production and utilization in Ethiopia. It ranks second in area coverage (after teff) and first in total production among cereals. It is grown for its food and feed values and one of the most important staples and cash crops and the main sources of calories. In view of its high demand for food grains and high yield per unit area, maize has been among the leading food grains selected to achieve food self-sufficiency in Ethiopia.The major maize producing regions in Ethiopia are Oromia, Amhara, and SNNPRS in descending order. The national average productivity of maize was 4.09 ton ha-1. In SNNPRS, maize ranked first in terms of area coverage and production among cereals and its average yield was 3.93 ton ha-1. Wolaita zone is one of the most important maize producing zones in SNNPR State. According to CSA report, at Wolaita zone, maize is the first leading crops among cereals in area coverage, and its zonal average yield was 3.01 tha-1.

Prediction of Maximum Pavement Surface Temperature Using Maximum Air Temperature and Latitude

Prediction of Maximum Pavement Surface Temperature Using Maximum Air Temperature and Latitude PDF

Author: Debela Daba

Publisher: GRIN Verlag

Published: 2019-07-16

Total Pages: 179

ISBN-13: 3668981434

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Master's Thesis from the year 2019 in the subject Engineering - General, Basics, grade: Excellent, , course: Raod and Transport Engineering, language: English, abstract: Marshall Mix design was developed for the hottest pavement surface temperature of the USA, which is 60-degree Celsius. This design mechanism is very dominant in our country. It was directly adopted without any modification. The research aims to develop a prediction model that will be employed to modify the Marshall Mix design method for the Ethiopian climate and incorporate maximum pavement surface temperature. In order to do so, ten years historical air temperature of Ethiopia, taken from the National Metrology Agency which was used to determine the hottest month for onsite measurement of 24 towns. For each town, actual maximum pavement surface temperature was measured from August 2016- February 2018, using Nanosensor/ radiator thermometer. The countries climate was classified into four climatic regions for the purpose of this research. For each region, a representative town is incorporated on the study. Based on site measurement and maximum air temperature with the associated latitude, Multivariate Regression Model was selected. To select the model R-squared value method, an excel analysis of scatter plots and collinearity of the explanatory variables was checked. All the inputs were provided to STATA SE-13 statistical software and model developed. After the model was developed by all the 24 towns' data, it was validated and cross-validated by dividing the data into 5 folds in order to make it applicable for all scenarios. The model was further elaborated in a laboratory case study, for the hottest town of Samara, Afar region capital. Mix design was prepared at 60°C, which is the standard specimen heating temperature and at 75°C, which is the actual maximum pavement surface temperature of Samara town. The mix that was prepared at 60° C, found to fulfill all the criteria's of Marshall Mix design outlined by Asphalt Institute for heavy Traffics. Whereas, at 75°C, it fails to do so. Therefore, mix design should be conducted at the place maximum pavement surface Temperature rather than conducting at the standard 60degree Celsius.

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