During cheese manufacture the moisture content of the curd must be carefully controlled. Curd moisture is usually measured by weighing and drying, which is a time consuming process. This paper describes progress in the development of microwave moisture sensing equipment suitable for the cheese industry. Results from a permittivity survey are described. A six-port network is evaluated for use as...

The aim of research was to evaluate changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationship in Lacaune ewes. The study was carried out on eighteen ewes of the second lactation on an organic farm in Valašská Bystřice (Czech Republic). It was found that the stage of lactation significantly affected almost all monitored traits except...

BACKGROUND Indigenous lactic acid bacteria are well known probiotics having antibacterial activity against potentially pathogenic bacteria. This study aims to characterize the curd lactobacilli for their probiotic potentiality and antagonistic activity against clinical bacteria. METHODS Four curd samples were processed microbiologically for the isolation of lactic acid bacteria (LAB). The LAB...

S. K. GHOSH, b.sc. Assistant Chemist (From the Department of Bacteriology and Pathology, School of Tropical Medicine, Calcutta) In Calcutta, large quantities of milk curd (dahi) are consumed as food especially in feasts. It is prepared by vendors in open earthen pots, and sometimes kept for two or more days before it is consumed; there is the possibility of its being contaminated with dysentery...

BACKGROUND & OBJECTIVE In protein-energy malnutrition (PEM) there is a significant impairment of immunity, both cell-mediated and humoral, which may be reversed with nutritional rehabilitation. With the use of probiotics like curd (dahi) and micronutrient-rich leaf protein concentrate (LPC), this immune recovery may be hastened. This study was conducted to assess the impact of supplementation o...

‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved acids contents as well quality of products. While generally mineral element composition, residue significantly composition when compared to curd. That products were hygienically produced confirmed by non-detection heavy metals whic...

INDIAN PEDIATRICS 964 VOLUME 42__SEPTEMBER 17, 2005 This refers to a study by Agarkhedkar, et al.(1) where the authors had studied the role of food allergens in asthmatics. According to this study many fruits including apple, banana, mosambi and lemon and many vegetables including carrots appear to be responsible for persistent asthma in the studied population. The study also suggests that curd...

Clostridium sporogenes is a food contaminating anaerobic bacteria causes late bowing effect in cheeses and spoilages in other dairy products. A total of 150 samples were studied for the presence of Clostridium sporogenes in raw milk, curd and cheese samples. Out of 150 sample 11(22%) Clostridium sporogenes was found in raw milk, 7(14%) in curd and 2(4%) in cheese samples. The study shows the ex...