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ผลงานตีพิมพ์ในวารสารวิชาการYamadazyma insecticola f.a., sp nov and Yamadazyma epiphylla f.a., sp nov., two novel yeast speciesผู้แต่ง: Jindamorakot, Sasitorn, Am-In, Somjit, Kaewwichian, Rungluk,  Dr.Savitree Limtong, Professor , วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการHannaella siamensis sp nov and Hannaella phetchabunensis sp nov., two new anamorphic basidiomycetous yeast species isolated from plantsผู้แต่ง:Kaewwichian, Rungluk, Jindamorakot, Sasitorn, Am-In, Somjit, Sipiczki, Matthias, Dr.Savitree Limtong, Professor, วารสาร: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Cassava Hay Supplementation on Antibacterial Activity of the Lactoperoxidase System in Raw Milk of Dairy Cows) ผู้เขียน:สุรีย์วรรณ พันธ์นรา, ดร.พรศรี ชัยรัตนายุทธ์, รองศาสตราจารย์ , ดร.ประวีร์ วิชชุลตา, รองศาสตราจารย์ , ดร.สมจิต สุรพัฒน์ , Uthai Kuntho, Wonganan Narongwanichakarn สื่อสิ่งพิมพ์:pdf AbstractSixteen multiparous cows in early-to-mid lactation (82.4?8.6 day in milk, DIM) were used in a completely randomized block design with repeated measurement to evaluate the effects of cassava hay (CH) supplementation on antibacterial activity of the lactoperoxidase system in raw milk. The cows were blocked into four groups based on DIM and previous milk yield. Each group was randomly fed dietary treatment twice daily for four months. Treatment diets were: T1) concentrate (control); T2) concentrate+1 kgCH/head/day; T3) concentrate+2 kgCH/head/day; and T4) concentrate+3 kgCH/head/ day. The concentrate for each treatment was formulated to provide together with CH, a daily intake of 1,830-1,940 gm protein. The cows received 25 kg/head/day of ruzi grass silage. After a 14-d adaptation period, daily milk yield was recorded and the raw milk of the cows was collected every month and analyzed for lactoperoxidase and thiocyanate concentration, standard plate, coliform, psychrotrophic and thermophilic counts. Milk yield and milk lactoperoxidase concentrations were not affected by treatments (P>0.05). Thiocyanate concentrations were higher (P<0.01) for T2, T3 and T4 than for T1. Standard plate, coliform, psychrotrophic and thermophilic counts were lower in T2, T3 and T4 compared to T1. The results showed that supplementation of cassava hay to dairy cows increased the efficiency of antibacterial activity of the lactoperoxidase system in raw milk. |
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หัวเรื่อง:การผลิตเนยแข็งชนิดอ่อน ผู้เขียน:นางสมจิต ฤกษ์หร่าย, ผู้ช่วยศาสตราจารย์, Orawan Chintrakul, นางปรียา วิบูลย์เศรษฐ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe soft cheese studies was cottage cheese, a high nutritional value, low calories and mild flavor product. The objective of this study was to optimize the production conditions and scale-up production for the local market. Fresh skim milk was pasteurized at 74 ? 1?C for 3 min, cooled to 32 ? 2?C, then 7% (w/w) starter was added. After titratable acidity of milk reached 0.32?0.02%, 0.015 g. rennet per 100 kg milk was added and mixed well. When curd formed and acidity reached 0.52?0.02%, curd was cut into ? inches cube and cooked at 65?C for 150 min, wheyed off, curd then was washed with 3 successive cold waters (22 ? 2, 12 ? 2 and 4 ? 2?C). The resulted curd was good in appearance, odor, flavor, texture and acceptance. When scaled up the production to 15 kg, with the same conditions, the product had similar quality with 14 days shelflife at 10 ? 1?C. Additon of 20% strawberry and 25% pineapple in syrup increased the shelf-life at 10 ? 1?C to 19 and 17 days, respectively. Preference test of the taste panelists increased from 57% (plain cottage cheese) to 74-76%. Skim milk with higher total solid (TS) contents (16%), ie., recombined, evaporated and skim milk added with skim milk powder gave higher yield than the 8.62% TS skim milk, without significant difference (P>0.01) in qualities, except the recombined which was poor in appearance. |
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หัวเรื่อง:ผลิตภัณฑ์จากแป้ง สตาร์ชสกัด และโปรตีนสกัดของเมล็ดถั่วเขียว ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ , นางจิตธนา แจ่มเมฆ, ผู้ช่วยศาสตราจารย์, นางอรพิน ภูมิภมร, รองศาสตราจารย์, Somjit Permsub สื่อสิ่งพิมพ์:pdf AbstractUsing the mungbean flour, starch and protein of mungbean were isolated to make various products. The results showed that the noodle which was made from mungbean flour mixed with isolated starch of mungbean VC. 2742 variety had firm thread. The color of mungbean noodle was yellow which was different from the white color of normal noodle. The Khaw – Kreab made from isolated starch of mungbean VC. 2755 variety had white color, thin and crisp. Mungbean milk was made from isolated protein of mungbean VC. 2745 variety, contained 1% CMC, showed the characteristics of milk to be thicken and yellowish color. The taste of beany – flavor of mungbean milk was not pronounced. |
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