عنوان

The microbiological and chemical composition of "Ititu" and factors affecting its production

شماره

TLpq89300651

زبان متن نوشتاري يا گفتاري و مانند آن

انگلیسی

عنوان اصلي

The microbiological and chemical composition of "Ititu" and factors affecting its production

نام عام مواد

[Thesis]

نام نخستين پديدآور

T. Kassaye

نام ناشر، پخش کننده و غيره

McGill University (Canada)

تاریخ نشرو بخش و غیره

1990

نام خاص و کميت اثر

139

جزئيات پايان نامه و نوع درجه آن

M.Sc.

کسي که مدرک را اعطا کرده

McGill University (Canada)

امتياز متن

1990

متن يادداشت

Ititu is a concentrated fermented milk utilized by Borana pastoralists in Southern Ethiopia. The effect of types of container used (glass, fibrous), smoking (smoked, non-smoked) and whey withdrawal (whey, non-whey withdrawn) treatments on the microbiological and chemical compositions of the fermented milks were investigated over a storage period of 28 days. Microbiological results indicated that the type of container used had significant effect (p > 0.05) on total bacterial count (TBC) and lactic acid bacterial counts (LAB) for Weeks 1, 2, 3 and 4 and on coliform count (COLI) for Weeks 3 and 4. These counts determined for the fermented milks in the glass containers were found to be significantly lower compared to those in the fibrous vessels. There was significant difference (p > 0.05) in the overall proximate composition for container and whey withdrawal treatments compared to smoking treatment. An increased breakdown of the major caseins (usd\alpha\sb{\rm s1}usd and usd\betausd) over the storage period was indicated. A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period. (Abstract shortened by UMI.)

موضوع مستند نشده

Biological sciences

موضوع مستند نشده

Ethiopia

موضوع مستند نشده

Food science

مستند نام اشخاص تاييد نشده

T. Kassaye

نام الکترونيکي

فرمت انتشار

p

نوع ماده

[Thesis]

کد کاربرگه

276903

سطح دسترسي

a

تكميل شده

Y