The antioxidant activity of about twenty types of cheeses has been investigated (Igoshi et al., 2008). Bioactive components of milk as well as cheddar cheese have less antioxidant potential before cheese ripening but after ripening it’s antioxidant potential increases especially in mould ripened cheese such as Camembert, Brie. Digestive enzymes breakdown larger peptides into tiny peptides and it was investigated that these tiny peptides have antioxidant potential because of proteolysis. Furthermore, study revealed that cheese functionality which is based on antioxidant potential is related to tea Catechin (a renowned antioxidant component) has more activity than that of carnosine i.e. synthetic antioxidant. Cheddar cheese also have antioxidant …show more content…
Cream separator will be used to separate cream to get fresh skim milk of buffalo and then will standardize the milk for 0.5% fat level and SNF (solid not fat) at 8-9% for vitamin D3 supplemented low fat manufacturing.
3.2. Apparatus
Apparatus used for analysis should be properly sterilized and cleaned. Production of good quality low fat is going to be done under hygienic and germ-free conditions. All the equipments used for analysis will be appropriately sterilized and washed. Aluminum foil or good quality plastic sheets are going to be employed for packaging.
3.3. Chemicals
Chemicals such as 98% pure Sulphuric acid, Isoamyl-alcohol, DPPH, Sodium hydroxide, Aluminum molybdate, Hydrochloric acid, Iron sulphate, Copper sulphate Potassium sulphate and Ferric chloride, required for research work, are going to be used at Institute of Food Science and Nutrition, University Of Sargodha, Sargodha.
3.4. Packaging material
For s packaging, good quality plastic sheets or aluminum foil going to be bought from native markets in Sargodha city.
3.5. Qualitative tests and fat determination of
These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
While the tube for specimen Cb turned a tannish white in the lower half of the tube while the top stayed the lavender inoculated tube color. Do to this evidence I determined that both specimens Ca and Cb cannot use the process Casein hydrolysis or Casein coagulation due to lack of soft or firm curds in both tubes. Since there was no casein curds formed, I concluded that specimens Ca and Cb also cannot perform the process of proteolysis. My conclusion is supported by the fact that there was no clearing of the medium. I have also determine that neither of my organisms can make the enzymes rennin, proteolytic or even proteases. I know my specimens cannot produce proteases due to the fact that there was no blue coloring in the tubes which means that the byproduct Ammonia was not produced to increase the pH. Since neither of my specimens can make these enzymes, I concluded that my specimens cannot break down lactose or casein. Although I did learn that specimen Cb can reduce litmus due to the evidence that the lower part of the tube turned a tannish white color with a purple ring at the top. This color change from a purple to a white means that the litmus was reduced turning it clear and leaving the white of the milk to show. Finally I know that specimen Ca cannot reduce litmus due to the fact that the tube had no change in
Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk.
On Wednesday, January 4, 2016 at 1400 hrs. at the 84th Precinct, I conferred with the reporter, Sgt. Cheesewright, Field Intelligence Officer, PBBN. He stated that he executed a search warrant at 765 Park Avenue 2nd Floor, Brooklyn, NY. The target of the search warrant was Mr. Alexander Atkins who lives on the 2nd floor. He was observed previously by a CI in possession of a firearm. During the search warrant, Mr. Atkins was found in one bedroom while PAA Marcia Mackey was in another bedroom, both on the 2 nd Floor of the house. PAA Mackey immediately identified herself as a member of the service to ESU members, who in turn notified Sgt. Cheesewright. Mr. Atkins was asked by Sgt. Cheesewright if he possessed anything that he was not suppose to have in the room and he admitted to having several glassines of heroine for personal use.
I am doing a demonstration speech. I am going to show you how to make grilled cheese. (go to the slide click to go to the first slide.) Somethings you will need are bread, cheese, and butter. I also have some garlic powder and some ham. The type of cheese I am using is mozzarella. You can add any and everything you would like. (go to second slide.)
“Winning” and “Who Moved My Cheese?” touch on the topic of dealing with change. The need for change Welch talks about is confirmed in Who Moved My Cheese?” when one of the characters refuses to change methods. Welch mentions in “Winning” that if any employee has resentment to change and doesn’t want to adapt to new formats and settings the best move is to let go of the employee, in Who Moved My Cheese?” if one of the characters refuse to change they run the risk of not surviving. Welch believes in the principle of lack of change leads to death which is a big component of what Who Moved My Cheese?” is about. Also, looking into the future is a big theme in both books, peering into what’s the next developments and updates that will happen
The Cheesecake Factory brings authenticity to many people around the world. It began from a 1940s newspaper recipe, that later turned into a dream. Accomplished by a woman and her family with desires to succeed in their business. At The Cheesecake Factory Incorporated majority of their employees say it’s a great workplace. It is known for it’s tasty cheesecakes and it’s enticing meals. The Cheesecake Factory is not just an amazing place to dine at for their pastry, but their restaurants cuisine is highly favored.
Ripening of Curing Time: String cheeses are domestic products, which are sold as fresh cheese without aging. String cheese belongs in the Italian category of ‘pasta filata’, for which the typical procedure involves a heat treatment of a cheddared curd at temperatures between 65-70°C. Such cheese is often made from un-pasteurized milk with high acidity; the heat treatment of the curd assures that the cheese is safe to eat and generally has a shelf life of several weeks if kept in proper cold storage. Smoked String cheese has prolonged shelf life due to the preservative effect of smoking.
The idea is to present a new image of the milk. We can give it a
Every once in a while, it is a good idea to sit back, relax, and read a book. Who Moved My Cheese? By Spencer Johnson, M.D. is a great example of metaphors relating to life and what we as humans go through to obtain certain aspects of it. There are four protagonists who wander through their maze, all looking for their cheese. Hem, Haw, Sniff, and Scurry. Each character goes about the maze in their own way looking for their cheese. They encounter obstacles that get in their way, but ultimately they finally figure out how to reach their new cheese through hard work.
Who Moved My Cheese? Is a simple story of four characters that live in a maze and are constantly looking for cheese. Two of the four characters are Hem and Haw, who are little people about the size of mice, they are complex people just like humans. They rely on their emotions, and experience in life to make achievements, but also like humans they can become very comfortable and be oblivious to what is happening around them. The other two characters Sniff and Scurry, are mice. They rely more on instinct and their senses to conduct everyday life. Although they are simple minded and not very smart, they do not get hung up emotionally when things work against them. They have the power of adaptation, which allows them to continually maintain a productive life no matter how things change around them.
Change, like time, is always happening. There is no way to stop it, not even for a second. Whither or not you realize it, you are always changing in every possible way. However, we commonly simplify change to only the large differences in our normal routines each day or week, whither they are expected or unexpected. These large problems can sometimes become problems for people, which is not surprising. They should be problems, whither they are good problems to have, or bad. It is our job to adapt to these changes, and to adapt quickly. All of the time it takes you to adapt, is time lost, time you will never regain. This principle is easily explained by Spencer Johnson, M.D. in his book Who Moved My Cheese?.
Milk is one of the most nutritionally complete natural foods. It adds high quality proteins, fats, minerals and vitamins to our diet. However, when this milk is handled improperly the bacteria present in milk can multiply and make the raw milk potentially dangerous. Our environment is full of microorganisms that can enter milk during the milking process when the equipment used for milking, transportation and storing milk are not properly cleaned.
Food manufacturers use chemical in food processing because of huge economical profit. It is always cheaper to make low quality food rather than healthy food. Food manufacturers’ objectives are to find cheap methods to gain higher profit. The application of techniques such as pasteurization, fermenting and pickling are often use in food companies to prevent food from spoiling ahead of time. Their intention is to stock the food for a long period of time without worrying about early deterioration that can lead to major financial loss. Food companies use antibiotics in chicken, and steroids in cow to stimulate their growth. In an experiment, it was shown that injection of growth hormone in cow improves and stimulates milk production (Baldwin, 1995). Companies’...