CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: milk processing</title> <meta name="description" content="Search results for: milk processing"> <meta name="keywords" content="milk processing"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="milk processing" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="milk processing"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 4135</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: milk processing</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4135</span> A Sui Generis Technique to Detect Pathogens in Post-Partum Breast Milk Using Image Processing Techniques</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yogesh%20Karunakar">Yogesh Karunakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Praveen%20Kandaswamy"> Praveen Kandaswamy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mother’s milk provides the most superior source of nutrition to a child. There is no other substitute to the mother’s milk. Postpartum secretions like breast milk can be analyzed on the go for testing the presence of any harmful pathogen before a mother can feed the child or donate the milk for the milk bank. Since breast feeding is one of the main causes for transmission of diseases to the newborn, it is mandatory to test the secretions. In this paper, we describe the detection of pathogens like E-coli, Human Immunodeficiency Virus (HIV), Hepatitis B (HBV), Hepatitis C (HCV), Cytomegalovirus (CMV), Zika and Ebola virus through an innovative method, in which we are developing a unique chip for testing the mother’s milk sample. The chip will contain an antibody specific to the target pathogen that will show a color change if there are enough pathogens present in the fluid that will be considered dangerous. A smart-phone camera will then be acquiring the image of the strip and using various image processing techniques we will detect the color development due to antigen antibody interaction within 5 minutes, thereby not adding to any delay, before the newborn is fed or prior to the collection of the milk for the milk bank. If the target pathogen comes positive through this method, then the health care provider can provide adequate treatment to bring down the number of pathogens. This will reduce the postpartum related mortality and morbidity which arises due to feeding infectious breast milk to own child. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=postpartum" title="postpartum">postpartum</a>, <a href="https://publications.waset.org/abstracts/search?q=fluids" title=" fluids"> fluids</a>, <a href="https://publications.waset.org/abstracts/search?q=camera" title=" camera"> camera</a>, <a href="https://publications.waset.org/abstracts/search?q=HIV" title=" HIV"> HIV</a>, <a href="https://publications.waset.org/abstracts/search?q=HCV" title=" HCV"> HCV</a>, <a href="https://publications.waset.org/abstracts/search?q=CMV" title=" CMV"> CMV</a>, <a href="https://publications.waset.org/abstracts/search?q=Zika" title=" Zika"> Zika</a>, <a href="https://publications.waset.org/abstracts/search?q=Ebola" title=" Ebola"> Ebola</a>, <a href="https://publications.waset.org/abstracts/search?q=smart-phones" title=" smart-phones"> smart-phones</a>, <a href="https://publications.waset.org/abstracts/search?q=breast%20milk" title=" breast milk"> breast milk</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogens" title=" pathogens"> pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=image%20processing%20techniques" title=" image processing techniques"> image processing techniques</a> </p> <a href="https://publications.waset.org/abstracts/77356/a-sui-generis-technique-to-detect-pathogens-in-post-partum-breast-milk-using-image-processing-techniques" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77356.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">222</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4134</span> Processing Methods for Increasing the Yield, Nutritional Value and Stability of Coconut Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Archana%20G.%20Lamdande">Archana G. Lamdande</a>, <a href="https://publications.waset.org/abstracts/search?q=Shyam%20R.%20Garud"> Shyam R. Garud</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20S.%20M.%20S.%20Raghavarao"> K. S. M. S. Raghavarao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coconut has two edible parts, that is, a white kernel (solid endosperm) and coconut water (liquid endosperm). The white kernel is generally used in fresh or dried form for culinary purposes. Coconut testa, is the brown skin, covering the coconut kernel. It is removed by paring of wet coconut and obtained as a by-product in coconut processing industries during the production of products such as desiccated coconut, coconut milk, whole coconut milk powder and virgin coconut oil. At present, it is used as animal feed component after drying and recovering the residual oil (by expelling). Experiments were carried out on expelling of coconut milk for shredded coconut with and without testa removal, in order to explore the possibility of increasing the milk yield and value addition in terms of increased polyphenol content. The color characteristics of coconut milk obtained from the grating without removal of testa were observed to be L* 82.79, a* 0.0125, b* 6.245, while that obtained from grating with removal of testa were L* 83.24, a* -0.7925, b* 3.1. A significant increase was observed in total phenol content of coconut milk obtained from the grating with testa (833.8 µl/ml) when compared to that from without testa (521.3 µl/ml). However, significant difference was not observed in protein content of coconut milk obtained from the grating with and without testa (4.9 and 5.0% w/w, respectively). Coconut milk obtained from grating without removal of testa showed higher milk yield (62% w/w) when compared to that obtained from grating with removal of testa (60% w/w). The fat content in coconut milk was observed to be 32% (w/w), and it is unstable due to such a high fat content. Therefore, several experiments were carried out for examining its stability by adjusting the fat content at different levels (32, 28, 24, and 20% w/w). It was found that the coconut milk was more stable with a fat content of 24 % (w/w). Homogenization and ultrasonication and their combinations were used for exploring the possibility of increasing the stability of coconut milk. The microscopic study was carried out for analyzing the size of fat globules and the degree of their uniform distribution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coconut%20milk" title="coconut milk">coconut milk</a>, <a href="https://publications.waset.org/abstracts/search?q=homogenization" title=" homogenization"> homogenization</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=testa" title=" testa"> testa</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasonication" title=" ultrasonication"> ultrasonication</a> </p> <a href="https://publications.waset.org/abstracts/65342/processing-methods-for-increasing-the-yield-nutritional-value-and-stability-of-coconut-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65342.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">314</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4133</span> Dairy Value Chain: Assessing the Inter Linkage of Dairy Farm and Small-Scale Dairy Processing in Tigray: Case Study of Mekelle City</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Weldeabrha%20Kiros%20Kidanemaryam">Weldeabrha Kiros Kidanemaryam</a>, <a href="https://publications.waset.org/abstracts/search?q=DepaTesfay%20Kelali%20Gidey"> DepaTesfay Kelali Gidey</a>, <a href="https://publications.waset.org/abstracts/search?q=Yikaalo%20Welu%20Kidanemariam"> Yikaalo Welu Kidanemariam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy services are considered as sources of income, employment, nutrition and health for smallholder rural and urban farmers. The main objective of this study is to assess the interlinkage of dairy farms and small-scale dairy processing in Mekelle, Tigray. To achieve the stated objective, a descriptive research approach was employed where data was collected from 45 dairy farmers and 40 small-scale processors and analyzed by calculating the mean values and percentages. Findings show that the dairy business in the study area is characterized by a shortage of feed and water for the farm. The dairy farm is dominated by breeds of hybrid type, followed by the so called ‘begait’. Though the farms have access to medication and vaccination for the cattle, they fell short of hygiene practices, reliable shade for the cattle and separate space for the claves. The value chain at the milk production stage is characterized by a low production rate, selling raw milk without adding value and a very meager traditional processing practice. Furthermore, small-scale milk processors are characterized by collecting milk from farmers and producing cheese, butter, ghee and sour milk. They do not engage in modern milk processing like pasteurized milk, yogurt and table butter. Most small-scale milk processors are engaged in traditional production systems. Additionally, the milk consumption and marketing part of the chain is dominated by the informal market (channel), where market problems, lack of skill and technology, shortage of loans and weak policy support are being faced as the main challenges. Based on the findings, recommendations and future research areas are forwarded. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=value-chain" title="value-chain">value-chain</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy" title=" dairy"> dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20processing" title=" milk processing"> milk processing</a> </p> <a href="https://publications.waset.org/abstracts/189144/dairy-value-chain-assessing-the-inter-linkage-of-dairy-farm-and-small-scale-dairy-processing-in-tigray-case-study-of-mekelle-city" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189144.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">32</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4132</span> The First Step to Standardization of Iranian Buffalo Milk: Physicochemical Characterization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farnoosh%20Attar">Farnoosh Attar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, buffalo’s milk due to has highly nutritional properties, has a special place among consumers and its application for the production of dairy products due to the high technological properties is increasing day by day. In the present study, the physicochemical characteristics of Iranian buffalo’s milk were compared with cow's milk. According to chemical analysis, the amount of fat, protein, and total solid was higher in buffalo milk than cow's milk (respectively, 8.2%, 4.73%, and 15.92% compared with 3.5%, 3.25%, and 12.5%). Also, the percentage of cholesterol buffalo’s milk was less than in cow's milk. In contrast, no significant difference between the pH, acidity, and specific gravity was observed. The size of buffalo milk fat globules was larger than cow's milk. In addition, the profile of buffalo free fatty acids milk showed the relatively high distribution of long chain saturated fatty acids. The presence of four major bands related to αs casein, β casein, β-lactoglobulin, and α-lactalbumin with quite higher intensity than cow’s milk was also observed. The results obtained will provide a reference investigation to improve the developing of buffalo milk standard. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=buffalo%20milk" title="buffalo milk">buffalo milk</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characterization" title=" physicochemical characterization"> physicochemical characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=standardization" title=" standardization"> standardization</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a> </p> <a href="https://publications.waset.org/abstracts/23975/the-first-step-to-standardization-of-iranian-buffalo-milk-physicochemical-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23975.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">443</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4131</span> Genetic and Environmental Variation in Reproductive and Lactational Performance of Holstein Cattle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ashraf%20Ward">Ashraf Ward</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of calving interval on 305 day milk yield for first three lactations was studied in order to increase efficiency of selection schemes and to more efficiently manage Holstein cows that have been raised on small farms in Libya. Results obtained by processing data of 1476 cows, managed in 935 small scale farms, pointed out that current calving interval significantly affects on milk production for first three lactations (p<0.05). Preceding calving interval affected 305 day milk yield (p<0.05) in second lactation only. Linear regression model accounted for 20-25 % of the total variance of 305 day milk yield. Extension of calving interval over 420, 430, 450 days for first, second and third lactations respectively, did not increase milk production when converted to 305 day lactation. Stochastic relations between calving interval and calving age and month are moderated. Values of Pierson’s correlation coefficients ranged 0.38 to 0.69. Adjustment of milk production in order to reduce effect of calving interval on total phenotypic variance of milk yield is valid for first lactation only. Adjustment of 305 day milk yield for second and third lactations in order to reduce effects of factors “calving age and month” brings about, at the same time, elimination of calving interval effect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=milk%20yield" title="milk yield">milk yield</a>, <a href="https://publications.waset.org/abstracts/search?q=Holstien" title=" Holstien"> Holstien</a>, <a href="https://publications.waset.org/abstracts/search?q=non%20genetic" title=" non genetic"> non genetic</a>, <a href="https://publications.waset.org/abstracts/search?q=calving" title=" calving"> calving</a> </p> <a href="https://publications.waset.org/abstracts/18095/genetic-and-environmental-variation-in-reproductive-and-lactational-performance-of-holstein-cattle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18095.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4130</span> Optimization of Moisture Content for Highest Tensile Strength of Instant Soluble Milk Tablet and Flowability of Milk Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siddharth%20Vishwakarma">Siddharth Vishwakarma</a>, <a href="https://publications.waset.org/abstracts/search?q=Danie%20Shajie%20A."> Danie Shajie A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mishra%20H.%20N."> Mishra H. N.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk powder becomes very useful in the low milk supply area but the exact amount to add for one glass of milk and the handling is difficult. So, the idea of instant soluble milk tablet comes into existence for its high solubility and easy handling. The moisture content of milk tablets is increased by the direct addition of water with no additives for binding. The variation of the tensile strength of instant soluble milk tablets and the flowability of milk powder with the moisture content is analyzed and optimized for the highest tensile strength of instant soluble milk tablets and flowability, above a particular value of milk powder using response surface methodology. The flowability value is necessary for ease in quantifying the milk powder, as a feed, in the designed tablet making machine. The instant soluble nature of milk tablets purely depends upon the disintegration characteristic of tablets in water whose study is under progress. Conclusions: The optimization results are very useful in the commercialization of milk tablets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flowability" title="flowability">flowability</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20powder" title=" milk powder"> milk powder</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=tablet%20making%20machine" title=" tablet making machine"> tablet making machine</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20strength" title=" tensile strength"> tensile strength</a> </p> <a href="https://publications.waset.org/abstracts/101034/optimization-of-moisture-content-for-highest-tensile-strength-of-instant-soluble-milk-tablet-and-flowability-of-milk-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/101034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">181</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4129</span> Antioxidant Activity of the Algerian Traditional Kefir Supernatant</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Amellal-Chibane">H. Amellal-Chibane</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Dehdouh"> N. Dehdouh</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Ait-Kaki"> S. Ait-Kaki</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20%20Halladj"> F. Halladj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kefir is fermented milk that is produced by adding Kefir grains, consisting of bacteria and yeasts, to milk. The aim of this study was to investigate the antioxidant activity of the kefir supernatant and the raw milk. The Antioxidant activity assays of kefir supernatant and raw milk were evaluated by assessing the DPPH radical-scavenging activity. Kefir supernatant demonstrated high antioxidant activity (87.75%) compared to the raw milk (70.59 %). These results suggest that the Algerian kefir has interesting antioxidant activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir%20supernatant" title=" kefir supernatant"> kefir supernatant</a>, <a href="https://publications.waset.org/abstracts/search?q=raw%20milk" title=" raw milk "> raw milk </a> </p> <a href="https://publications.waset.org/abstracts/24330/antioxidant-activity-of-the-algerian-traditional-kefir-supernatant" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24330.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">506</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4128</span> Conservativeness of Functional Proteins in Bovine Milk by Pulsed Electric Field Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sulhee%20Lee">Sulhee Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Geon%20Kim"> Geon Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young-Seo%20Park"> Young-Seo Park</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Unlike the traditional milk sterilization methods (LTLT, HTST, or UHT), pulsed electric field (PEF) technology is a non-thermal pasteurization process. This technology minimizes energy required for heat treatment in food processing, changes in sensory properties, and physical losses. In this study, structural changes of bovine milk proteins, the amount of immunoproteins such as IgG, and their storability by PEF treatment were examined. When the changes of protein content in PEF-treated milk were examined using HPLC, the amounts of α-casein and β-lactoglobulin were reduced over 40% each, whereas those of κ-casein and β-casein did not change. The amount of α-casein in HTST milk was reduced to 50%. When PEF was applied to milk at the energy level of 250 kJ, the amounts of IgG, IgA, β-lactoglobulin (β-LG), lactoferrin, and α-lactalbumin (α-LA) decreased by 43, 41, 35, 63, and 45%, respectively. When milk was sterilized by LTLT process followed by PEF process at the level of 150 kJ, the concentrations of IgG, IgA, β-LG, lactoferrin, and α-LA were 56.6, 10.6, 554, 2.8 and 660.1 μg/mL, respectively. When the bovine milk was sterilized by LTLT process followed by PEF process at the energy level of 180 kJ, storability of immunoproteins of milk was the highest and the concentrations of IgG, IgA, and β-LG decreased by 79.5, 6.5, and 134.5 μg/mL, respectively, when compared with the initial concentrations of those proteins. When bovine milk was stored at 4℃ after sterilization through HTST sterilizer followed by PEF process at the energy level of 200 kJ, the amount of lactoferrin decreased 7.3% after 36 days of storage, whereas that of lactoferrin of raw milk decreased 16.4%. Our results showed that PEF treatment did not change the protein structure nor induce protein denaturation in milk significantly when compared with LTLT or HTST sterilization. Also, LTLT or HTST process in combination with PEF were more effective than LTLT only or HTST only process in the conservation of immunoproteins in bovine milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pulsed%20electric%20field" title="pulsed electric field">pulsed electric field</a>, <a href="https://publications.waset.org/abstracts/search?q=bovine%20milk" title=" bovine milk"> bovine milk</a>, <a href="https://publications.waset.org/abstracts/search?q=immunoproteins" title=" immunoproteins"> immunoproteins</a>, <a href="https://publications.waset.org/abstracts/search?q=sterilization" title=" sterilization"> sterilization</a> </p> <a href="https://publications.waset.org/abstracts/24388/conservativeness-of-functional-proteins-in-bovine-milk-by-pulsed-electric-field-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24388.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">436</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4127</span> The Impact of Milk Transport on Its Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Urszula%20Malaga-Tobo%C5%82a">Urszula Malaga-Toboła</a>, <a href="https://publications.waset.org/abstracts/search?q=Marek%20Guga%C5%82a"> Marek Gugała</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafa%C5%82%20Kornas"> Rafał Kornas</a>, <a href="https://publications.waset.org/abstracts/search?q=Robert%20Rusinek"> Robert Rusinek</a>, <a href="https://publications.waset.org/abstracts/search?q=Marek%20Gancarz"> Marek Gancarz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The work focused on presenting the elements that determine the quality of fresh milk in the context of the quality of its transport. The quality of the raw material depends on the quality of transport. Milk transport involves many activities in which, apart from the temperature and sterility of the means of transport, it is important not to expose the raw material to shocks. Recently, there have been changes in the milk supply chain, thus affecting the logistics processes between its links. Based on the conducted research and analyses, it was found that the condition of the road surface on which milk is transported affects its quality. For the T1 milk transport route- gravel roads of very poor and poor quality, the lowest number of bacteria and the highest number of somatic cells, fat content, and temperature of the transported milk were obtained. A well-organized integrated transport system is a real need for most companies today. The analysis showed significant differences in the quality of milk delivered to the dairy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fresh%20milk" title="fresh milk">fresh milk</a>, <a href="https://publications.waset.org/abstracts/search?q=transport" title=" transport"> transport</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20quality" title=" milk quality"> milk quality</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy" title=" dairy"> dairy</a> </p> <a href="https://publications.waset.org/abstracts/181444/the-impact-of-milk-transport-on-its-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181444.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4126</span> Improving Physicochemical Properties of Milk Powder and Lactose-Free Milk Powder with the Prebiotic Carrier</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chanunya%20Fahwan">Chanunya Fahwan</a>, <a href="https://publications.waset.org/abstracts/search?q=Supat%20Chaiyakul"> Supat Chaiyakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A lactose-free diet is imperative for those with lactose intolerance and experiencing milk intolerance. This entails eliminating milk-based products, which may result in dietary and nutritional challenges and the main problems of Lactose hydrolyzed milk powder during production were the adhesion in the drying chamber and low-yield and low-quality powder. The use of lactose-free milk to produce lactose-free milk powder was studied here. Development of two milk powder formulas from cow's milk and lactose-free cow's milk by using a substitute for maltodextrin, Polydextrose (PDX), Resistant Starch (RS), Cellobiose (CB), and Resistant Maltodextrin (RMD) to improve quality and reduce the glycemic index from maltodextrin, which are carriers that were used in industry at three experimental levels 10%, 15% and 20% the properties of milk powder were studied such as color, moisture content, percentage yield (%yield) and solubility index. The experiment revealed that prebiotic carriers could replace maltodextrin and improve quality, such as solubility and percentage yield, and enriched nutrients, such as dietary fiber. CB, RMD, and PDX are three possible carriers, which are applied to both regular cow's milk formula and lactose-free cow milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactose-free%20milk%20powder" title="lactose-free milk powder">lactose-free milk powder</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotic%20carrier" title=" prebiotic carrier"> prebiotic carrier</a>, <a href="https://publications.waset.org/abstracts/search?q=co-particle" title=" co-particle"> co-particle</a>, <a href="https://publications.waset.org/abstracts/search?q=glycemic%20index" title=" glycemic index"> glycemic index</a> </p> <a href="https://publications.waset.org/abstracts/181574/improving-physicochemical-properties-of-milk-powder-and-lactose-free-milk-powder-with-the-prebiotic-carrier" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181574.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">82</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4125</span> Static Light Scattering Method for the Analysis of Raw Cow's Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20Villa-Cruz">V. Villa-Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20P%C3%A9rez-Ladron%20de%20Guevara"> H. Pérez-Ladron de Guevara</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20E.%20Diaz-D%C3%ADaz"> J. E. Diaz-Díaz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Static Light Scattering (SLS) was used as a method to analyse cow's milk raw, coming from the town of Lagos de Moreno, Jalisco, Mexico. This method is based on the analysis of the dispersion of light laser produced by a set of particles in solution. Based on the above, raw milk, which contains particles of fat globules, with a diameter of 2000 nm and particles of micelles of protein with 300 nm in diameter were analyzed. For this, dilutions of commercial milk were made (1.0%, 2.0% and 3.3%) to obtain a pattern of laser light scattering and also made measurements of raw cow's milk. Readings were taken in a sweep initial angle 10° to 170°, results were analyzed with the program OriginPro 7. The SLS method gives us an estimate of the percentage of fat content in milk samples. It can be concluded that the SLS method, is a quick method of analysis to detect adulteration in raw cow's milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=light%20scattering" title="light scattering">light scattering</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20analysis" title=" milk analysis"> milk analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=adulteration%20in%20milk" title=" adulteration in milk"> adulteration in milk</a>, <a href="https://publications.waset.org/abstracts/search?q=micelles" title=" micelles"> micelles</a>, <a href="https://publications.waset.org/abstracts/search?q=OriginPro" title=" OriginPro "> OriginPro </a> </p> <a href="https://publications.waset.org/abstracts/28216/static-light-scattering-method-for-the-analysis-of-raw-cows-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28216.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4124</span> Influence of κ-Casein Genotype on Milk Productivity of Latvia Local Dairy Breeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Petrovska">S. Petrovska</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Jonkus"> D. Jonkus</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Smilti%C5%86a"> D. Smiltiņa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> κ-casein is one of milk proteins which are very important for milk processing. Genotypes of κ-casein affect milk yield, fat, and protein content. The main factors which affect local Latvian dairy breed milk yield and composition are analyzed in research. Data were collected from 88 Latvian brown and 82 Latvian blue cows in 2015. AA genotype was 0.557 in Latvian brown and 0.232 in Latvian blue breed. BB genotype was 0.034 in Latvian brown and 0.207 in Latvian blue breed. Highest milk yield was observed in Latvian brown (5131.2 ± 172.01 kg), significantly high fat content and fat yield also was in Latvian brown (p < 0.05). Significant differences between κ-casein genotypes were not found in Latvian brown, but highest milk yield (5057 ± 130.23 kg), protein content (3.42 ± 0.03%), and protein yield (171.9 ± 4.34 kg) were with AB genotype. Significantly high fat content was observed in Latvian blue breed with BB genotype (4.29 ± 0.17%) compared with AA genotypes (3.42 ± 0.19). Similar tendency was found in protein content – 3.27 ± 0.16% with BB genotype and 2.59 ± 0.16% with AA genotype (p < 0.05). Milk yield increases by increasing parity. We did not obtain major tendency of changes of milk fat and protein content according parity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20cows" title="dairy cows">dairy cows</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%BA-casein" title=" κ-casein"> κ-casein</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20productivity" title=" milk productivity"> milk productivity</a>, <a href="https://publications.waset.org/abstracts/search?q=polymorphism" title=" polymorphism"> polymorphism</a> </p> <a href="https://publications.waset.org/abstracts/61033/influence-of-k-casein-genotype-on-milk-productivity-of-latvia-local-dairy-breeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61033.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4123</span> Possibilities of Using Chia Seeds in Fermented Beverages Made from Mare’s and Cow’s Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nancy%20Mahmoud">Nancy Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Teichert"> Joanna Teichert</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, fermented milk containing probiotic microorganisms is fundamental to human health. The changes in the properties of fermented milk during storage influence the quality and consumer acceptability. This study aimed to evaluate the effect of 1.5 % of chia seeds on the chemical, physical and sensory properties of fermented cow’s and mare’s milk for two weeks at 4°C. The results showed that the pH of cow’s milk drops significantly at the 2nd hour, but mare's milk drops significantly at the 6th hour. The acidity of both types of milk increased as the storage time progressed. Adding chia seeds increased firmness significantly and improved color and consistency. A decrease in brightness (L*), an increase in redness (a*), and yellowness (b*) during storage were observed. Our study showed that the chia seeds have more effect on reducing the brightness of fermented mare milk than fermented cow milk. Analysis of taste and smell parameters showed that after adding chia seeds, the scores changed and became much higher. The sour taste of fermented milk had reduced this positively affected the acceptance of the product. Chia seeds induced beneficial effects on sensory outcomes and enhanced physiochemical properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mare%20milk" title="mare milk">mare milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cow%20milk" title=" cow milk"> cow milk</a>, <a href="https://publications.waset.org/abstracts/search?q=feremnted%20milk" title=" feremnted milk"> feremnted milk</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=koumiss" title=" koumiss"> koumiss</a> </p> <a href="https://publications.waset.org/abstracts/163677/possibilities-of-using-chia-seeds-in-fermented-beverages-made-from-mares-and-cows-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163677.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">98</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4122</span> Contact Address Levels and Human Health Risk of Metals In Milk and Milk Products Bought from Abeokuta, Southwestern Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olukayode%20Bamgbose">Olukayode Bamgbose</a>, <a href="https://publications.waset.org/abstracts/search?q=Feyisola%20Agboola"> Feyisola Agboola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adewale%20M.%20Taiwo"> Adewale M. Taiwo</a>, <a href="https://publications.waset.org/abstracts/search?q=Olanrewaju%20Olujimi%20Oluwole%20Terebo"> Olanrewaju Olujimi Oluwole Terebo</a>, <a href="https://publications.waset.org/abstracts/search?q=Azeez%20Soyingbe"> Azeez Soyingbe</a>, <a href="https://publications.waset.org/abstracts/search?q=Akeem%20Bamgbade"> Akeem Bamgbade</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study evaluated the contents and health risk assessment of metals determined in milk and milk product samples collected from the Abeokuta market. Forty-five milk and milk product (yoghurt) samples were digested and analysed for selected metals using Atomic Absorption Spectrophotometric method. Health risk assessment was evaluated for hazard quotient (HQ), hazard index (HI), and cancer risk (CR). Data were subjected to descriptive and inferential statistics. The concentrations of Zn, which ranged from 3.24±0.59 to 4.35±0.59 mg/kg, were the highest in the samples. Cr and Cd were measured below the detection limit of the analytical instrument, while the Pb level was higher than the Codex Alimentarius Commission value of 0.02 mg/kg, indicating unsafe for consumption. However, the HQ of Pb and other metals in milk and milk product samples was less than 1.0, thereby establishing no adverse health effects for Pb and other metals. The distribution pattern of metals in milk and milk product samples followed the decreasing order of Zn > Fe > Ni > Co > Cu > Mn > Pb > Cd/Cr. The CR levels of meals were also less than the permissible limit of 1.0 x 10-4, establishing no possible development of cancer. Keywords: adverse effects, cancer, metals, milk, milk product, the permissible limit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adverse%20effects" title="adverse effects">adverse effects</a>, <a href="https://publications.waset.org/abstracts/search?q=cancer" title=" cancer"> cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=metals" title=" metals"> metals</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20product" title=" milk product"> milk product</a>, <a href="https://publications.waset.org/abstracts/search?q=permissible%20limit" title=" permissible limit"> permissible limit</a> </p> <a href="https://publications.waset.org/abstracts/164446/contact-address-levels-and-human-health-risk-of-metals-in-milk-and-milk-products-bought-from-abeokuta-southwestern-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164446.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">80</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4121</span> Yoghurt Kepel Stelechocarpus burahol as an Effort of Functional Food Diversification from Region of Yogyakarta</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dian%20Nur%20Amalia">Dian Nur Amalia</a>, <a href="https://publications.waset.org/abstracts/search?q=Rifqi%20Dhiemas%20Aji"> Rifqi Dhiemas Aji</a>, <a href="https://publications.waset.org/abstracts/search?q=Tri%20Septa%20Wahyuningsih"> Tri Septa Wahyuningsih</a>, <a href="https://publications.waset.org/abstracts/search?q=Endang%20Wahyuni"> Endang Wahyuni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kepel fruit (Stelechocarpus burahol) is a scarce fruit that belongs as a logogram of Daerah Istimewa Yogyakarta. Kepel fruit can be used as substance of beauty treatment product, such as deodorant and good for skin health, and also contains antioxidant compound. Otherwise, this fruit is scarcely cultivated by people because of its image as a palace fruit and also the flesh percentage just a little, so it has low economic value. The flesh of kepel fruit is about 49% of its whole fruit. This little part as supporting point why kepel fruit has to be extracted and processed with the other product. Yoghurt is milk processing product that also have a role as functional food. Economically, the price of yoghurt is higher than whole milk or other milk processing product. Yoghurt is usually added with flavor of dye from plant or from chemical substance. Kepel fruit has a role as flavor in yoghurt, besides as product that good for digestion, yoghurt with kepel also has function as “beauty” food. Writing method that used is literature study by looking for the potential of kepel fruit as a local fruit of Yogyakarta and yoghurt as milk processing product. The process just like making common yoghurt because kepel fruit just have a role as flavor substance, so it does not affect to the other processing of yoghurt. Food diversification can be done as an effort to increase the value of local resources that proper to compete in Asean Economic Community (AEC), one of the way is producing kepel yoghurt. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kepel" title="kepel">kepel</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=Daerah%20Istimewa%20Yogyakarta" title=" Daerah Istimewa Yogyakarta"> Daerah Istimewa Yogyakarta</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a> </p> <a href="https://publications.waset.org/abstracts/52281/yoghurt-kepel-stelechocarpus-burahol-as-an-effort-of-functional-food-diversification-from-region-of-yogyakarta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52281.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">320</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4120</span> Analysis of Commercial Cow and Camel Milk by Nuclear Magnetic Resonance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lucia%20Pappalardo">Lucia Pappalardo</a>, <a href="https://publications.waset.org/abstracts/search?q=Sara%20Abdul%20Majid%20Azzam"> Sara Abdul Majid Azzam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Camel milk is widely consumed by people living in arid areas of the world, where it is also known for its potential therapeutic and medical properties. Indeed it has been used as a treatment for several diseases such as tuberculosis, dropsy, asthma, jaundice and leishmaniasis in India, Sudan and some parts of Russia. A wealth of references is available in literature for the composition of milk from different diary animals such as cows, goats and sheep. Camel milk instead has not been extensively studied, despite its nutritional value. In this study commercial cow and camel milk samples, bought from the local market, were analyzed by 1D 1H-NMR and multivariate statistics in order to identify the different composition of the low-molecular-weight compounds in the milk mixtures. The samples were analyzed in their native conditions without any pre-treatment. Our preliminary study shows that the two different types of milk samples differ in the content of metabolites such as orotate, fats and more. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=camel" title="camel">camel</a>, <a href="https://publications.waset.org/abstracts/search?q=cow" title=" cow"> cow</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuclear%20Magnetic%20Resonance%20%28NMR%29" title=" Nuclear Magnetic Resonance (NMR)"> Nuclear Magnetic Resonance (NMR)</a> </p> <a href="https://publications.waset.org/abstracts/22711/analysis-of-commercial-cow-and-camel-milk-by-nuclear-magnetic-resonance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22711.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">564</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4119</span> Assessment of Procurement-Demand of Milk Plant Using Quality Control Tools: A Case Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jagdeep%20Singh">Jagdeep Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Prem%20Singh"> Prem Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk is considered as an essential and complete food. The present study was conducted at Milk Plant Mohali especially in reference to the procurement section where the cash inflow was maximum, with the objective to achieve higher productivity and reduce wastage of milk. In milk plant it was observed that during the month of Jan-2014 to March-2014 the average procurement of milk was Rs. 4, 19, 361 liter per month and cost of procurement of milk is Rs 35/- per liter. The total cost of procurement thereby equal to Rs. 1crore 46 lakh per month, but there was mismatch in procurement-production of milk, which leads to an average loss of Rs. 12, 94, 405 per month. To solve the procurement-production problem Quality Control Tools like brainstorming, Flow Chart, Cause effect diagram and Pareto analysis are applied wherever applicable. With the successful implementation of Quality Control tools an average saving of Rs. 4, 59, 445 per month is done. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=milk" title="milk">milk</a>, <a href="https://publications.waset.org/abstracts/search?q=procurement-demand" title=" procurement-demand"> procurement-demand</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20control%20tools" title=" quality control tools"> quality control tools</a>, <a href="https://publications.waset.org/abstracts/search?q=" title=""></a> </p> <a href="https://publications.waset.org/abstracts/28242/assessment-of-procurement-demand-of-milk-plant-using-quality-control-tools-a-case-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28242.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">532</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4118</span> Effect of Goat Milk Kefir and Soy Milk Kefir on IL-6 in Diabetes Mellitus Wistar Mice Models Induced by Streptozotocin and Nicotinamide</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Agatha%20Swasti%20Ayuning%20Tyas">Agatha Swasti Ayuning Tyas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hyperglycemia in Diabetes Mellitus (DM) is an important factor in cellular and vascular damage, which is caused by activation of C Protein Kinase, polyol and hexosamine track, and production of Advanced Glycation End-Products (AGE). Those mentioned before causes the accumulation of Reactive Oxygen Species (ROS). Oxidative stress increases the expression of proinflammatory factors IL-6 as one of many signs of endothelial disfunction. Genistein in soy milk has a high immunomodulator potential. Goat milk contains amino acids which have antioxidative potential. Fermented kefir has an anti-inflammatory activity which believed will also contribute in potentiating goat milk and soy milk. This study is a quasi-experimental posttest-only research to 30 Wistar mice. This study compared the levels of IL-6 between healthy Wistar mice group (G1) and 4 DM Wistar mice with intervention and grouped as follows: mice without treatment (G2), mice treated with 100% goat milk kefir (G3), mice treated with combination of 50% goat milk kefir and 50% soy milk kefir (G4), and mice treated with 100% soy milk kefir (G5). DM animal models were induced with Streptozotocin & Nicotinamide to achieve hyperglycemic condition. Goat milk kefir and soy milk kefir are given at a dose of 2 mL/kg body weight/day for four weeks to intervention groups. Blood glucose was analyzed by the GOD-POD principle. IL-6 was analyzed by enzyme-linked sandwich ELISA. The level of IL-6 in DM untreated control group (G2) showed a significant difference from the group treated with the combination of 50% goat milk kefir and 50% soy milk kefir (G3) (p=0,006) and the group treated with 100% soy milk kefir (G5) (p=0,009). Whereas the difference of IL-6 in group treated with 100% goat milk kefir (G3) was not significant (p=0,131). There is also synergism between glucose level and IL-6 in intervention groups treated with combination of 50% goat milk kefir and 50% soy milk kefir (G3) and the group treated with 100% soy milk kefir (G5). Combination of 50 % goat milk kefir and 50% soy milk kefir and administration of 100% soy milk kefir alone can control the level of IL-6 remained low in DM Wistar mice induced with streptozocin and nicotinamide. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diabetes%20mellitus" title="diabetes mellitus">diabetes mellitus</a>, <a href="https://publications.waset.org/abstracts/search?q=goat%20milk%20kefir" title=" goat milk kefir"> goat milk kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20milk%20kefir" title=" soy milk kefir"> soy milk kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=interleukin%206" title=" interleukin 6"> interleukin 6</a> </p> <a href="https://publications.waset.org/abstracts/65540/effect-of-goat-milk-kefir-and-soy-milk-kefir-on-il-6-in-diabetes-mellitus-wistar-mice-models-induced-by-streptozotocin-and-nicotinamide" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65540.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4117</span> Addition of Phosphates on Stability of Sterilized Goat Milk in Different Seasons</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mei-Jen%20Lin">Mei-Jen Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuan-Yuan%20Yu"> Yuan-Yuan Yu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Low heat stability of goat milk limited the application of ultra-high temperature (UHT) sterilization on producing sterilized goat milk in order to keep excess goat milk in summer for producing goat dairy products in winter in Taiwan. Therefore, this study aimed to add stabilizers in goat milk to increase the heat stability for producing UHT sterilized goat milk preserved for making goat dairy products in winter. The amounts of 0.05-0.11% blend of sodium phosphates (Na) and blend of sodium/potassium phosphates (Sp) were added in raw goat milk at different seasons a night before autoclaved sterilization at 135°C 4 sec. The coagulation, ion calcium concentration and ethanol stability of sterilized goat milk were analyzed. Results showed that there were seasonal differences on choosing the optimal stabilizers and the addition levels. Addition of 0.05% and 0.22% of both Na and Sp salts in Spring goat milk, 0.10-0.11% of both Na and Sp salts in Summer goat milk, and 0.05%Na Sp group in Autumn goat milk were coagulated after autoclaved, respectively. There was no coagulation found with the addition of 0.08-0.09% both Na and Sp salts in goat milk; furthermore, the ionic calcium concentration were lower than 2.00 mM and ethanol stability higher than 70% in both 0.08-0.09% Na and Sp salts added goat milk. Therefore, the optimal addition level of blend of sodium phosphates and blend of sodium/potassium phosphates were 0.08-0.09% for producing sterilized goat milk at different seasons in Taiwan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coagulation" title="coagulation">coagulation</a>, <a href="https://publications.waset.org/abstracts/search?q=goat%20milk" title=" goat milk"> goat milk</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphates" title=" phosphates"> phosphates</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a> </p> <a href="https://publications.waset.org/abstracts/63070/addition-of-phosphates-on-stability-of-sterilized-goat-milk-in-different-seasons" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63070.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">372</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4116</span> Utilization of Soymilk Residue for Wheat Flour Substitution in Gyoza skin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gyoza%20skin" title="Gyoza skin">Gyoza skin</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=soymilk%20residue" title=" soymilk residue"> soymilk residue</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/1611/utilization-of-soymilk-residue-for-wheat-flour-substitution-in-gyoza-skin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1611.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4115</span> The microbial evaluation of cow raw milk used in private dairy factories in of Zawia city, Libya</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Obied%20A.%20Alwan">Obied A. Alwan</a>, <a href="https://publications.waset.org/abstracts/search?q=Elgerbi"> Elgerbi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Ali"> M. Ali </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted on the cow milk which is used in the local milk factories of Zawia. This was completely random sampling the unscheduled samples. The microbiologic result have approved that the count of bacteria and the count of E.Coli are very high and all the manufacturing places which were included in the study have lacked the health conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=raw%20milk" title="raw milk">raw milk</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20factories" title=" dairy factories"> dairy factories</a>, <a href="https://publications.waset.org/abstracts/search?q=Libya" title=" Libya"> Libya</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiologic" title=" microbiologic "> microbiologic </a> </p> <a href="https://publications.waset.org/abstracts/19815/the-microbial-evaluation-of-cow-raw-milk-used-in-private-dairy-factories-in-of-zawia-city-libya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19815.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">439</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4114</span> The Possibility of Increase UFA in Milk by Adding of Canola Seed in Holstein Dairy Cow Diets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Mansoori%20Yarahmadi">H. Mansoori Yarahmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Aghazadeh"> A. Aghazadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Nazeradl"> K. Nazeradl</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was done to evaluate the effects of feeding canola seed for enrichment of UFA and milk performance of early lactation dairy cows. Twelve multi parous Holstein cows (635.3±18 kg BW and 36±9 DIM) were assigned to 1 of 3 treatments: 1- Control (CON) without canola seed, 2- 7.5% raw canola seed (CUT), and 3- 7.5% Heat-treated canola seed (CHT) of the total ration. Diets contained same crude protein, but varied in net energy. Diets were composed by basis of corn silage and alfalfa. Cows were milked twice daily for 4 wk. The inclusion of canola seed did not alter DM intake, weight gain, or body condition score of cows. Milk fat from CHT cows had greater proportions of UFA and MUFA (P < 0.05). Feeding CUT increased PUFA without significant difference. Milk fat from CHT had a greater proportion of C18 UFA and tended to have a higher proportion of other UFA. FCM milk yields, milk fat and protein percentages and total yield of these components were similar between treatments. Milk urea nitrogen was lower in cows fed CON and CHT. Feeding canola seed to lactating dairy cows resulted in milk fat with higher proportions of healthful fatty acids without adverse affecting milk yield or milk composition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=canola%20seed" title="canola seed">canola seed</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20cow" title=" dairy cow"> dairy cow</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a> </p> <a href="https://publications.waset.org/abstracts/28716/the-possibility-of-increase-ufa-in-milk-by-adding-of-canola-seed-in-holstein-dairy-cow-diets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">598</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4113</span> Effect of Ultrasonic Assisted High Pressure Soaking of Soybean on Soymilk Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rahul%20Kumar">Rahul Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Pavuluri%20Srinivasa%20Rao"> Pavuluri Srinivasa Rao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigates the effect of ultrasound-assisted high pressure (HP) treatment on the soaking characteristic of soybeans and extracted soy milk quality. The soybean (variety) was subjected to sonication (US) at ambient temperature for 15 and 30 min followed by HP treatment in the range of 200-400 MPa for dwell times 5-10 min. The bean samples were also compared with HPP samples (200-400 MPa; 5-10 mins), overnight soaked samples(12-15 h) and thermal treated samples (100°C/30 min) followed by overnight soaking for 12-15 h soaking. Rapid soaking within 40 min was achieved by the combined US-HPP treatment, and it reduced the soaking time by about 25 times in comparison to overnight soaking or thermal treatment followed by soaking. Reducing the soaking time of soybeans is expected to suppress the development of undesirable beany flavor of soy milk developed during normal soaking milk extraction. The optimum moisture uptake by the sonicated-pressure treated soybeans was 60-62% (w.b) similar to that obtained after overnight soaking for 12-15 h or thermal treatment followed by overnight soaking. pH of soy milk was not much affected by the different US-HPP treatments and overnight soaking which centered around the range of 6.6-6.7 much like the normal cow milk. For milk extracted from thermally treated soy samples, pH reduced to 6.2. Total soluble solids were found to be maximum for the normal overnight soaked soy samples, and it was in the range of 10.3-10.6. For the HPP treated soy milk, the TSS reduced to 7.4 while sonication further reduced it to 6.2. TSS was found to be getting reduced with increasing time of ultrasonication. Further reduction in TSS to 2.3 was observed in soy milk produced from thermally treated samples following overnight soaking. Our results conclude that thermally treated beans' milk is less stable and more acidic, soaking is very rapid compared to overnight soaking hence milk productivity can be enhanced with less development of undesirable beany flavor. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beany%20flavor" title="beany flavor">beany flavor</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20pressure%20processing" title=" high pressure processing"> high pressure processing</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20pressure" title=" high pressure"> high pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean" title=" soybean"> soybean</a>, <a href="https://publications.waset.org/abstracts/search?q=soaking" title=" soaking"> soaking</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a>, <a href="https://publications.waset.org/abstracts/search?q=wet%20basis" title=" wet basis"> wet basis</a> </p> <a href="https://publications.waset.org/abstracts/86869/effect-of-ultrasonic-assisted-high-pressure-soaking-of-soybean-on-soymilk-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86869.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">256</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4112</span> Transition in Protein Profile, Maillard Reaction Products and Lipid Oxidation of Flavored Ultra High Temperature Treated Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20%20Ajmal">Muhammad Ajmal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> - Thermal processing and subsequent storage of ultra-heat treated (UHT) milk leads to alteration in protein profile, Maillard reaction and lipid oxidation. Concentration of carbohydrates in normal and flavored version of UHT milk is considerably different. Transition in protein profile, Maillard reaction and lipid oxidation in UHT flavored milk was determined for 90 days at ambient conditions and analyzed at 0, 45 and 90 days of storage. Protein profile, hydroxymethyl furfural, furosine, Nε-carboxymethyl-l-lysine, fatty acid profile, free fatty acids, peroxide value and sensory characteristics were determined. After 90 days of storage, fat, protein, total solids contents and pH were significantly less than the initial values determined at 0 day. As compared to protein profile normal UHT milk, more pronounced changes were recorded in different fractions of protein in UHT milk at 45 and 90 days of storage. Tyrosine content of flavored UHT milk at 0, 45 and 90 days of storage were 3.5, 6.9 and 15.2 µg tyrosine/ml. After 45 days of storage, the decline in αs1-casein, αs2-casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, immunoglobulin and bovine serum albumin were 3.35%, 10.5%, 7.89%, 18.8%, 53.6%, 20.1%, 26.9 and 37.5%. After 90 days of storage, the decline in αs1-casein, αs2-casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, immunoglobulin and bovine serum albumin were 11.2%, 34.8%, 14.3%, 33.9%, 56.9%, 24.8%, 36.5% and 43.1%. Hydroxy methyl furfural content of UHT milk at 0, 45 and 90 days of storage were 1.56, 4.18 and 7.61 (µmol/L). Furosine content of flavored UHT milk at 0, 45 and 90 days of storage intervals were 278, 392 and 561 mg/100g protein. Nε-carboxymethyl-l-lysine content of UHT flavored milk at 0, 45 and 90 days of storage were 67, 135 and 343mg/kg protein. After 90 days of storage of flavored UHT milk, the loss of unsaturated fatty acids 45.7% from the initial values. At 0, 45 and 90 days of storage, free fatty acids of flavored UHT milk were 0.08%, 0.11% and 0.16% (p<0.05). Peroxide value of flavored UHT milk at 0, 45 and 90 days of storage was 0.22, 0.65 and 2.88 (MeqO²/kg). Sensory analysis of flavored UHT milk after 90 days indicated that appearance, flavor and mouth feel score significantly decreased from the initial values recorded at 0 day. Findings of this investigation evidenced that in flavored UHT milk more pronounced changes take place in protein profile, Maillard reaction products and lipid oxidation as compared to normal UHT milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=UHT%20flavored%20milk" title="UHT flavored milk ">UHT flavored milk </a>, <a href="https://publications.waset.org/abstracts/search?q=hydroxymethyl%20furfural" title=" hydroxymethyl furfural"> hydroxymethyl furfural</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation" title=" lipid oxidation"> lipid oxidation</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/138867/transition-in-protein-profile-maillard-reaction-products-and-lipid-oxidation-of-flavored-ultra-high-temperature-treated-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138867.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">199</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4111</span> Changes in Chromatographically Assessed Fatty Acid Profile during Technology of Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lina%20Lauciene">Lina Lauciene</a>, <a href="https://publications.waset.org/abstracts/search?q=Vaida%20Andruleviciute"> Vaida Andruleviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Ingrida%20Sinkeviciene"> Ingrida Sinkeviciene</a>, <a href="https://publications.waset.org/abstracts/search?q=Mindaugas%20Malakauskas"> Mindaugas Malakauskas</a>, <a href="https://publications.waset.org/abstracts/search?q=Loreta%20Serniene"> Loreta Serniene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy product manufacturers constantly are looking for new markets for their production. And in most cases, the problem of product compliance with the composition requirements of foreign products is highlighted. This is especially true of the composition of milk fat in dairy products. It is well known that there are many factors such as feeding ratio, season, cow breed, stage of lactation that affect the fatty acid composition in milk. However, there is less evidence on the impact of the technological process on the composition of fatty acids in raw milk and products made from it. In this study the influence of the technological process on fat composition in 82% fat butter, 15% fat curd, 3.6% fat yogurt and 2.5% fat UHT milk was determined. The samples were collected at each stage of production, starting with raw milk and ending with the final product in the Lithuanian milk-processing company. Fatty acids methyl esters were quantified using a GC (Clarus 680, Perkin Elmer) equipped with flame ionization detector (FID) and a capillary column SP-2560, 100 m x 0.25 mm id x 0.20 µm. Fatty acids peaks were identified using Supelco® 37 Component FAME Mix. The concentration of each fatty acid was expressed in percent of the total fatty acid amount. In the case of UHT milk production, it was compared raw milk, cream, milk mixture, and UHT milk but significant differences were not estimated between these stages. Analyzing stages of the yogurt production (raw milk, pasteurized milk, and milk with a starter culture and yogurt), no significant changes were detected between stages as well. A slight difference was observed with C4:0 - a percentage of this fatty acid was less (p=0.053) in the final stage than in milk with the starter culture. During butter production, the composition of fatty acids in raw cream, buttermilk, and butter did not change significantly. Only C14:0 decreased in the butter then compared to buttermilk. The curd fatty acid analysis showed the increase of C6:0, C8:0, C10:0, C11:0, C12:0 C14:0 and C17:0 at the final stage when compared to raw milk, cream, milk mixture, and whey. Meantime the increase of C18:1n9c (in comparison with milk mixture and curd) and C18:2n6c (in comparison with raw milk, milk mixture, and curd) was estimated in cream. The results of this study suggest that the technological process did not affect the composition of fatty acids in UHT milk, yogurt, butter, and curd but had the impact on the concentration of individual fatty acids. In general, all of the fatty acids from the raw milk were converted into the final product, only some of them slightly changed the concentration. Therefore, in order to ensure an appropriate composition of certain fatty acids in the final product, producers must carefully choose the raw milk. Acknowledgment: This research was funded by Lithuanian Ministry of Agriculture (No. MT-17-13). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title="dairy products">dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=fat%20composition" title=" fat composition"> fat composition</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=technological%20process" title=" technological process"> technological process</a> </p> <a href="https://publications.waset.org/abstracts/100945/changes-in-chromatographically-assessed-fatty-acid-profile-during-technology-of-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/100945.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">172</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4110</span> New Challenge: Reduction of Aflatoxin M1 Residues in Cow’s Milk by MilBond Dietary Hydrated Sodium Calcium Aluminosilicate (HSCAS) and Its Effect on Milk Composition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Aly%20Salwa">A. Aly Salwa</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Diekmann"> H. Diekmann</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Hafiz%20Ragaa"> S. Hafiz Ragaa</a>, <a href="https://publications.waset.org/abstracts/search?q=DG%20Abo%20Elhassan"> DG Abo Elhassan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was aimed to evaluate the effect of Milbond (HSCAS) on aflatoxin M1 in artificially contaminated cows milk. Chemisorption compounds used in this experiment were MIlBond, hydrated sodium calcium aluminosilicate (HSCAS). Raw cow milk were artificially exposed to aflatoxin M1 in a concentration of 100 ppb) with addition of Nilbond at 0.5, 1, 2 and 3 % at room temperature for 30 minutes. Aflatoxin M1 was decreased more than 95% by HSCAS at 2%. Milk composition consist of protein, fat, lactose, solid non fat and total solid were affected by addition of some adsorbents were not significantly affected (p 0.05). Tthis method did not involve degrading the toxin, milk may be free from toxin degradation products and is safe for consumption. In addition, the added material may be easily separated from milk after the substance adsorbs the toxin. Thus, this method should be developed by further researches for determining effects of these compounds on functional properties of milk. The ability of hydrated sodium calcium aluminosilicate to prevent or reduce the level of aflatoxin MI residues in milk is critically needed. This finding has important implications, because milk is ultimately consumed by humans and animals, and the reduction of aflatoxin contamination in the milk could have an important impact on their health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aflatoxin%20M1" title="aflatoxin M1">aflatoxin M1</a>, <a href="https://publications.waset.org/abstracts/search?q=Hydrated%20sodium%20calcium%20aluminium%20silicate" title=" Hydrated sodium calcium aluminium silicate"> Hydrated sodium calcium aluminium silicate</a>, <a href="https://publications.waset.org/abstracts/search?q=detoxification" title=" detoxification"> detoxification</a>, <a href="https://publications.waset.org/abstracts/search?q=raw%20cow%20milk" title=" raw cow milk"> raw cow milk</a> </p> <a href="https://publications.waset.org/abstracts/24505/new-challenge-reduction-of-aflatoxin-m1-residues-in-cows-milk-by-milbond-dietary-hydrated-sodium-calcium-aluminosilicate-hscas-and-its-effect-on-milk-composition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24505.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">436</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4109</span> Exploring the Feasibility of Introducing Particular Polyphenols into Cow Milk Naturally through Animal Feeding</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Steve%20H.%20Y.%20Lee">Steve H. Y. Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeremy%20P.%20E.%20Spencer"> Jeremy P. E. Spencer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the present study was to explore the feasibility of enriching polyphenols in cow milk via addition of flavanone-rich citrus pulp to existing animal feed. 8 Holstein lactating cows were enrolled onto the 4 week feeding study. 4 cows were fed the standard farm diet (control group), with another 4 (treatment group) which are fed a standard farm diet mixed with citrus pulp diet. Milk was collected twice a day, 3 times a week. The resulting milk yield and its macronutrient composition as well as lactose content were measured. The milk phenolic compounds were analysed using electrochemical detection (ECD). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=milk" title="milk">milk</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol" title=" polyphenol"> polyphenol</a>, <a href="https://publications.waset.org/abstracts/search?q=animal%20feeding" title=" animal feeding"> animal feeding</a>, <a href="https://publications.waset.org/abstracts/search?q=lactating%20cows" title=" lactating cows"> lactating cows</a> </p> <a href="https://publications.waset.org/abstracts/11683/exploring-the-feasibility-of-introducing-particular-polyphenols-into-cow-milk-naturally-through-animal-feeding" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11683.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4108</span> Foodborne Pathogens in Different Types of Milk: From the Microbiome to Risk Assessment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pasquali%20Frederique">Pasquali Frederique</a>, <a href="https://publications.waset.org/abstracts/search?q=Manfreda%20Chiara"> Manfreda Chiara</a>, <a href="https://publications.waset.org/abstracts/search?q=Crippa%20Cecilia"> Crippa Cecilia</a>, <a href="https://publications.waset.org/abstracts/search?q=Indio%20Valentina"> Indio Valentina</a>, <a href="https://publications.waset.org/abstracts/search?q=Ianieri%20Adriana"> Ianieri Adriana</a>, <a href="https://publications.waset.org/abstracts/search?q=De%20Cesare%20Alessandra"> De Cesare Alessandra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microbiological hazards can be transmitted to humans through milk. In this study, we compared the microbiome composition and presence of foodborne pathogens in organic milk (n=6), organic hay milk (n=6), standard milk (n=6) and high-quality milk (n=6). The milk samples were collected during six samplings between December 2022 to January 2023 and between April and May 2024 to take into account seasonal variations. The 24 milk samples were submitted to DNA extraction and library preparation before shotgun sequencing on the Illumina HiScan™ SQ System platform. The total sequencing output was 600 GB. In all the milk samples, the phyla with the highest relative abundances were Pseudomonadota, Bacillota, Ascomycota, Actinomycetota and Apicomplexa, while the most represented genera were Pseudomonas, Streptococcus, Geotrichum, Acinetobacter and Babesia. The alpha and beta diversity indexes showed a clear separation between the microbiome of high-quality milk and those of the other milk types. Moreover, in the high-quality milk, the relative abundance of Staphylococcus (4.4%), Campylobacter (4.5%), Bacillus (2.5%), Enterococcus (2.4%), Klebsiella (1.3%) and Escherichia (0 .7%) was significantly higher in comparison to other types of milk. On the contrary, the relative abundance of Geotrichum (0.5%) was significantly lower. The microbiome results collected in this study showed significant differences in terms of the relative abundance of bacteria genera, including foodborne pathogen species. These results should be incorporated into risk assessment models tailored to different types of milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=raw%20milk" title="raw milk">raw milk</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogens" title=" foodborne pathogens"> foodborne pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiome" title=" microbiome"> microbiome</a>, <a href="https://publications.waset.org/abstracts/search?q=risk%20assessment" title=" risk assessment"> risk assessment</a> </p> <a href="https://publications.waset.org/abstracts/188934/foodborne-pathogens-in-different-types-of-milk-from-the-microbiome-to-risk-assessment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188934.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">25</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4107</span> Milk Production and Milk Composition of Dairy Cows in Response to Calcium Salt of Palm Oil Fatty Acids Supplementation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisitiporn%20Suksombat">Wisitiporn Suksombat</a>, <a href="https://publications.waset.org/abstracts/search?q=Tanawat%20Phonkert"> Tanawat Phonkert</a>, <a href="https://publications.waset.org/abstracts/search?q=Chayapol%20Meeprom"> Chayapol Meeprom</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this experiment was to investigate the effect of calcium salt of palm oil fatty acids (Ca-POFA) supplementation on milk production and milk composition of dairy cows. Twenty-four early lactating crossbred Holstein Friesian 87.5% cows (15.4 ± 3.75 kg of milk/d; 93 ± 27 DIM; 369 ± 6 kg of BW), were assigned into 3 treatments in an RCBD. All dairy cows were fed 15.4% CP total mixed ration (TMR). The first group (control) received a basal diet and no supplement. The second group was fed the basal diet supplemented with 150 g/d calcium salt of palm oil fatty acids (Ca-POFA), and the last group was fed the basal diet supplemented with 300 g/d Ca-POFA. The experiment lasted 40 days with the first 10 days is an adaptation period, and measurements were made during the last 30 days in 6 periods with 5-days in each period for milk sample collection. The results found that supplemented calcium salt of palm oil fatty acid had no effect on milk yield, milk composition, milk composition yield, live weight and live weight change. However, Ca-POFA decreased milk protein percentage (P < 0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=calcium%20salt%20of%20palm%20oil%20fatty%20acid" title="calcium salt of palm oil fatty acid">calcium salt of palm oil fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20cow" title=" dairy cow"> dairy cow</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20composition" title=" milk composition"> milk composition</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a> </p> <a href="https://publications.waset.org/abstracts/72476/milk-production-and-milk-composition-of-dairy-cows-in-response-to-calcium-salt-of-palm-oil-fatty-acids-supplementation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72476.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4106</span> Influence of Probiotics on Dairy Cows Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20A.%20Vieira">V. A. Vieira</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20P.%20Sforcini"> M. P. Sforcini</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Endo"> V. Endo</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20C.%20Magioni"> G. C. Magioni</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20D.%20S.%20Oliveira"> M. D. S. Oliveira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main goal of this paper was evaluate the effect of diets containing different levels of probiotic on performance and milk composition of lactating cows. Eight Holstein cows were distributed in two 4x4 Latin square. The diets were based on corn silage, concentrate and the treatment (0, 3, 6 or 9 grams of probiotic/animal/day). It was evaluated the dry matter intake of nutrients, milk yield and composition. The use of probiotics did not affect the nutrient intake (p>0.05) neither the daily milk production or corrected to 4% fat (p>0.05). However, it was observed that there was a significant fall in milk composition with higher levels of probiotics supplementation. These results emphasize the need of further studies with different experimental designs or improve the number of Latin square with longer periods of adaptation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20cow" title="dairy cow">dairy cow</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20composition" title=" milk composition"> milk composition</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=daily%20milk%20production" title=" daily milk production"> daily milk production</a> </p> <a href="https://publications.waset.org/abstracts/11939/influence-of-probiotics-on-dairy-cows-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11939.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=137">137</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=138">138</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=milk%20processing&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>