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Search Results: 1 - 10 of 401136 matches for " M. Khaskheli "
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Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk
Saima Inayat,Muhammad Akbar Arain,M. Khaskheli,Alamdar Hussain Malik
Pakistan Journal of Nutrition , 2003,
Abstract: This study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a mesophilic starter culture, CaCl2 and a calf rennet. A total of five experiments were included in the present investigation. While cheese from buffalo milk was kept as a control. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Cheese was prepared and analyzed for their physico-chemical properties. As a consequence of processing treatments during manufacturing of soft unripened cheese, the average concentration (on DMB) of fat, ash and chlorides of skimmed camel milk were slightly decreased (i.e. from 3.62 ± 0.93 to 2.96 ± 0.62%, 11.79 ± 0.94 to 7.30 ± 0.55% and 3.18 ± 0.15 to 2.29 ± 0.26%, respectively). While, total protein and casein contents were significantly increased (i.e. 44.72 ± 4.48 to 78.88 ± 1.64% and 21.17 ± 1.31 to 59.56 ± 2.60%, respectively) because during manufacturing of cheese drainage of whey liquid and dissolved particles which contains lactose, minerals and chlorides. While rest of the mass contain higher percentage of undissolved particles (total protein particularly casein content)
Proliferation, Multiplication and Improvement of Micro-Propagation System for Mass Clonal Production of Rose through Shoot Tip Culture  [PDF]
Allah Jurio Khaskheli, Muhammad Ibrahim Khaskheli, Maqsood Ahmad Khaskheli, Tahmina Shar, Waqas Ahmad, Umed Ali Lighari, Muhammad Azeem Khaskheli, Asad Ali Khaskheli, Faisal Hayat Makan
American Journal of Plant Sciences (AJPS) , 2018, DOI: 10.4236/ajps.2018.92024
Abstract: Present study was conducted to assess the regeneration potential and producing mass-clonal seedlings of Rose through shoot tip culture. A total of 40 explants were cultured on each of basal medium supplemented with different concentrations of BAP, NAA and GA. The observations on the survival rate, days taken to initiate the shoots, total number of shoots and length of shoots, initiation of roots, total number of root, length of roots and number of leaves were investigated. Rose regenerated on MS-Basal medium (control) without addition of growth hormones showed significantly (P < 0.05) lower survival rate and did not show shoots up to the end of experiments. MS-Basal medium supplemented with different concentrations of BAP, NAA and GA showed increasing rate of survival. MS-Basal medium supplemented with highest BAP, NAA and GA concentration (MS-SV) has taken least time to initiate the shoots, whilst supplemented in concentrations of 0.5 and/or 1.0 mg/L, respectively revealed more time. Rooted plants were transplanted into the substrate and acclimatized in the laboratory greenhouse (humid cavity). The acclimatization in the humid cavity showed optimistic effect on the number of survived plants.
Production and Evaluation of Yoghurt Ice Cream
A.S. Mangsi,A.H. Soomro,M.H. Baloch,M. Khaskheli
Pakistan Journal of Nutrition , 2011,
Abstract: Yoghurt ice cream was prepared from buffalo milk using conventional ice cream-making technique. A total of three trials (six batches in each) were conducted and analyzed for chemical characteristics and sensory attributes. Total Solids (TS) content of yoghurt ice cream averaged 32.790.64%, protein content 5.180.16%, fat content 4.840.10% and ash content 1.060.08%. The overall mean score rated by panelists for appearance/color was 3.680.08, for taste/flavor 39.630.71, for body/texture 25.500.42 and for melting quality 3.560.13 from a total score of 5, 45, 30 and 5, respectively. The overall average meltdown rate of yoghurt ice cream for 10 min was 15.761.48%, for 20 min 40.492.03%, for 30 min 65.721.95%, for 40 min 83.121.42% and for 50 min 93.191.26%. Sensory characteristics of yoghurt ice cream were gradually improved after 1 month and 3 months storage period and perceived the better score among sensory space map. Stored (3 months) yoghurt ice cream comparatively perceived the highest score for appearance/color (4.450.08), taste/flavor (44.110.18), body/texture (28.780.16) and melting quality (4.610.13) followed by one month stored (4.380.10, 43.670.22, 28.000.28 and 4.550.14, respectively) and fresh yoghurt ice cream (3.680.08, 39.630.71, 25.550.42 and 3.560.13, respectively) from a total score of 5, 45, 30 and 5, respectively. Sensory properties of yoghurt ice cream discriminated the product with attractable appearance/color, acceptable/palatable flavor and better body/texture.
Chemical and Sensory Quality of Indigenous Milk Based Product ‘Rabri’
M. Khaskheli,A. Jamali,M.A. Arain,A.H. Nizamani
Pakistan Journal of Nutrition , 2008,
Abstract: Study was conducted to evaluate the chemical and sensory quality of indigenous milk-based product "Rabri". Samples were purchased from randomly selected Sweet/Dairy shops (25) situated at different areas at Hyderabad city and Latifabad. A total of 50 Rabri samples, two from each Sweet/Dairy shop were purchased and brought to the laboratory of Dairy Technology, Sindh Agriculture University, Tandojam for achieving the objectives of present study. The concentration of different components of Rabri varied greatly sample to sample. The percentage of moisture content ranged between 24.33 and 38.85%, fat 16.23 and 22.55%, protein 9.94 and 12.01%, lactose/sucrose 27.08 and 43.72% and ash 2.09 and 2.84%. Overall mean values were observed as 31.76±0.96%, 19.42±0.33%, 10.74±0.10%, 35.82±0.99% and 2.43±0.03% for moisture, fat, protein, lactose/sucrose and ash, respectively. Energy values of Rabri varied between 315.59 and 400.15 Kcal/100g with an overall mean of 361.05±4.73 Kcal/100g. Sensory quality of Rabri was within the acceptable range. Score rated by panel of Judges averaged 3.21±0.08 from the score of 5 for appearance, 5.43±0.17 from 10 for aeroma, 18.87±0.28 from 30 for taste/flavour, 18.68±0.29 from 30 for body/texture, 5.49±0.15 from 10 for overall sweetness and 5.29±0.27 from 10 for overall acceptability.
Heat Stability and Quality Characteristics of Postpartum Buffalo Milk
H.H. Arain,M. Khaskheli,M.A. Arain,A.H. Soomro
Pakistan Journal of Nutrition , 2008,
Abstract: Study was carried out to evaluate the heat stability and quality characteristics of buffalo colostrum during its transition to normal milk. A total of 140 postpartum milk samples of 20 buffaloes (in seven postpartum milking) were collected to observe the heat stability at boiling temperature during transition period. Gradual change (coagulation/precipitation) was observed up to sixth postpartum milking when heated at boiling temperature. The heat stability of first postpartum milk was < 5.5 min and gradually increased in consequent milking i.e. second (< 8.75min), third (< 15 min), fourth (< 20.25), fifth (< 24 min) and sixth (< 30min). No coagulation/precipitation was occurred in 7th postpartum milk heated for 1h at boiling temperature. Average acidity, specific gravity and viscosity of first postpartum milk was 0.39 ± 0.01%, 1.061 ± 0.001 and 6.80 ±0.05cP, respectively and significantly declined to 0.26 ± 0.004%, 1.037 ± 0.0002 and 1.64 ± 0.01cP, respectively in sixth postpartum milk. Average pH value of colostrum was 6.30 and significantly inclined to 6.46 in sixth postpartum milk. TS, SNF, total protein, casein, ash and chloride contents of colostrum averaged 28.52 ± 0.33%, 23.08 ± 0.31%, 18.75 ± 0.30%, 5.06 ± 0.31%, 1.64 ± 0.04% and 0.20 ± 0.01%, respectively and significantly declined to 17.63 ± 0.18%, 11.75 ± 0.16%, 6.90 ± 0.12%, 4.16 ± 0.10%, 0.89 ± 0.004% and 0.121 ± 0.002%, respectively in sixth postpartum milk. Fat and lactose content of colostrum after initiation of lactation were 5.41 ± 0.21% and 2.70 ± 0.05%, which significantly increased to 5.88 ±0.95% and 3.97 ± 0.08%, respectively in sixth postpartum milk.
Detection of β - Lactam Antibiotic Residues in Market Milk
M. Khaskheli,R.S. Malik,M.A. Arain,A.H. Soomro
Pakistan Journal of Nutrition , 2008,
Abstract: The present study was conducted to evaluate the extent of β - lactam antibiotics residues in unprocessed market milk during the year 2006. Milk samples were randomly collected from Hyderabad city, Latifabad and Qasimabad. Microbial screening test (Bacillus subtilus Field Disc Assay) and High Performance Liquid Chromatography (HPLC) methods were used to detect, identify and quantify the β-lactam residues in milk. A total of 137 milk samples were screened. Among these 63.50% were negative and 36.50% positive for β - lactam antibiotics residues. The zones size of positive samples appeared between 5.0 and 15.0mm (mean 8.91 ± 0.36mm). Residues level quantified between 0.4 to 400 μg/L for Penicillin G, between 1.0 to 190μg/L for Amoxicillin, between 0.5 to 141μg/L for Ampicillin and between 2.1 to 122μg/L (40.74 ± 10.59μg/L) for unknown antibiotics. The residues of Penicillin G (mean 59.53μg/L) in unprocessed milk was 14.9 and 11.9 fold, Amoxicillin (mean 36.11μg/L) 9.03 and 3.61 fold, Ampicillin (mean 46.91μg/L) 11.73 and 4.69 fold higher than (MRL`s) standards of EU (4μg/L) and FDA (5 and 10μg/L), respectively.
Isolation of Escherichia Coli from Raw Milk and Milk Products in Relation to Public Health Sold under Market Conditions at Tandojam, Pakistan
Soomro A.H,M.A. Arain,M. Khaskheli,B. Bhutto
Pakistan Journal of Nutrition , 2002,
Abstract: Hundred raw milk and sixty milk product samples namely Gulabjamun, Mawa and Dahi were randomly collected from different localities/sources of Tandojam for the isolation of E.coli, a notorious contaminant. All the samples were inoculated on different bacteriological media and a number of biochemical tests were performed for the confirmation of the isolate. The results revealed that out of 1OO milk samples 57% showed growth of E. coli. The highest number of milk samples contaminated with E. coli were recorded in milk samples obtained from milk vending shops and houses. Among the 60 milk product samples 31(51.66%) showed growth of E.coli, the highest rate of contamination was found in Mawa/Khoa samples.
Study on the production and quality improvement of soft unripened cheese made from buffalo milk as compared with camel milk
S. Inayat,M.A. Arain,M. Khaskheli,A.A. Farooq
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2007.s2.1115
Abstract: The study was carried out to produce and improve the quality of soft unripened cheese made from buffalo milk as compared to cheese made from camel milk using conventional cheese-making technique. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Mean values for pH, acidity, specific gravity, total solids, SNF, fat percentages of raw and skimmed camel milk samples, respectively were 6.87±0.03 and 6.87±0.04, 0.17±0.01 and 0.18±0.01, 1.015±0.001 and 1.023±0.001, 11.69±0.33 and 7.93±0.27, 7.59±0.26 and 7.64±0.26, 4.09±0.36 and 0.29±0.08, and total protein, casein, lactose, ash and chlorides percentages of raw and skimmed milk samples respectively were 3.16±0.20 and 3.56±0.41, 2.21 ±0.23 and 1.67±0.11, 3.48±0.27 and 3.14±0.29, 0.94±0.03 and 0.93±0.07, and 0.26±0.01 and 0.25±0.01, whereas the mean values of buffalo raw milk were 6.53, 0.17%, 1.032, 15.78%, 9.23%, 6.55%, 5.35%, 4.01%, 3.24%, 0.64%, 0.07%, and skimmed milk were 6.55, 0.18%,1.035, 10.27%, 10.12%,0.15%, 4.80%, 3.38%, 4.74%, 0.49% and 0.078% respectively. The cheese samples were analyzed for their physico-chemical properties. The mean values for pH was (5.23± 0.13), acidity in terms of lactic acid (1.01± 0.23%), total solids (29.54±0.39%), solids not fat (28.66± 0.33%), fat (0.88±0.19%), total proteins(23.14±0.42%), casein(17.57±0.68%), ash(2.15±0.14%) and chloride contents(0.67± 0.08%) whereas the values of physico-chemical quality of soft unripened cheese made from buffalo milk for pH, acidity, total solids, SNF, fat, total protein, casein, ash and chlorides percentages were respectively 5.47, 0.45, 30.79, 30.49, 0.3, 23.44, 17.41, 1.65,0.355. Trial 1 yielded the highest percentage (7.68) of cheese followed by Trial 2 (7.38), Trial 3 (7.22) and Trial 5 (5.68). While Trial 4 yielded the lowest percentage (5.49). Whereas cheese yielded from buffalo milk was 12.22 %. Samples from each trial were presented to the panel of five judges for sensory evaluation. Trial 4 rated highest score for physical appearance, body and texture and taste/ flavor followed by Trial 3, Trial 2, Trial 1 and Trial 5. In contrast to camel milk cheese, buffalo milk cheese significantly showed the highest score in all aspects.
Studies of Escherichia Coli from Layers and Broilers
Nizamani Z,L. A. Siddiqui,R.Rind,M. Khaskheli,A. W. Nizamani
Journal of Animal and Veterinary Advances , 2012,
Abstract: A total of 150 poultry carcasses, 75 broilers, and 75 layers were collected and examined for the presence of gross necrotic lesions on various organs. Of the 75 broilers, 3 age groups were investigated. Group A with age of 1-4 weeks, group B and C were of 4 - 8 and 8 - 12 weeks of age respectively. From each group 25 poultry carcasses were investigated. The higher incidence of E. coli infection was recorded in group A followed by groups B and C respectively. On the other hand, 75 carcasses of layers were studied through postmortem examination. Of the 25 carcasses with age of 1 - 8 weeks from group A, where as the birds of 8 - 16 and 16 - 24 weeks of age from group B and C respectively. During this study, a higher infection rate recorded in birds of 1 - 8 weeks compared to letter two groups. Five different organs, livers, intestines, lungs, hearts, and ovaries of broilers each of 25 in number from 3 age groups collected and examined. The highest positive percentage for E. coli was recorded in intestine (80%) followed by liver (68%), heart (64%), lungs (56%) and ovary (32%) in age group of 1 - 4 weeks as compared to other two groups. From layers same type and number of organs were examined. The highest infection rate was recorded in the intestine (84%) followed by liver (72%), heart (68%), lungs (60%) and ovary (36%) in age group of 1 - 8 weeks as compared to group B and C.
Determination of Total, Viable Cells and Enterobacteraceae in Categorized Milk Powder
Imran Rashid Rajput,M. Khaskheli,H.A. Kaleri,S. A. Fazlani
Pakistan Journal of Nutrition , 2009,
Abstract: The present study was conducted to examine the microbiological quality of commercial milk powders. A total of 30 dried milk powders, 10 each of Skim Milk Powder (SMP), Semi Skim Milk Powder (SSMP) and Full Cream Milk Powder (FCMP) purchased from market of Hyderabad, Sindh were evaluated for microbiological quality characteristics, like Total Viable Count (TVC), thermoduric count and Enterobacteraceae Count (EbC). Total viable count, (6.1 x 103±7.2 x 102cfu/g) and Enterobacteraceae count, (2.3 x 103±2.6 x 102cfu/g) were significantly (p<0.05) higher in FCMP compared to SMP (3.7 x 103±9.8 x 102 and 1.7 x 103±1.7 x 102cfu/g, respectively) and SSMP (3.5 x 103±4.4 x 102 and 1.5 x 103±1.0 x 102cfu/g, respectively). The overall average concentration of TVC (4.43 x 103±4.8 x 102cfu/g) in dried milk powder was recovered lower (11.28 folds) compared to Pakistan Standard Institution (PSI) and/or Indian Standard Institution (ISI) (5.0 x 104 cfu/g) and the overall average count of Eb (1.84 x 103±1.2 x 102) were detected higher, (18.4 folds) compared to ISI standard respectively. Although TV count were within the range of standard of specification (PSI/ISI), but the counts of, Eb indicates the unhygienic condition of dried milk powders with higher risk level for human health.
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