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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Rice Bran Oil and Rice Flours on Physicochemical Properties of a Mozzarella Cheese Analog) ผู้เขียน: สุวนุช ตันตระกูล,  ดร.สมจิต สุรพัฒน์ , ดร.ปาริฉัตร หงสประภาส, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe mozzarella cheese market has been growing considerably in recent years, due to the increasing demand for pizzas. Owing to the high cost of traditional mozzarella cheese and consumer preference towards healthier products, cheese analogs containing low levels of saturated fatty acid and cholesterol can be used to make additional varieties of mozzarella cheese. The current study attempted to use rice bran oil (RBO) and rice flours in the production of milk fat-free mozzarella cheese analogs made with sodium caseinate (SCN). The SCN was physicochemically modified by lactic acid hydrolysis with limited water content (30-50%). It was found that mozzarella cheese analogs retained similar stretchability and meltability characteristics to those of commercial cheese and could be prepared by emulsifying 20% RBO in an aqueous suspension containing 16% SCN, 7.75% MSCN (4.12 mg TCA soluble peptide/g SCN), 1.25% waxy rice flour and 51% aqueous phase. Confocal laser scanning microscopy showed dispersed strands of gelatinised waxy rice starch separated from the protein phase after cheese melting. The multi-phase structure thus helped control the meltability and stretchability of the mozzarella cheese analogs containing RBO. Consequently, RBO could be used to replace milk fat in cheese products. |
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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ผลงานตีพิมพ์ในวารสารวิชาการDiversity and efficiency of arbuscular mycorrhizal fungi in soils from organic chili (Capsicum frutescens) farmsผู้แต่ง:Boonlue, S., Surapat, W., Pukahuta, C., Mrs.Poonpilai Suwanarit, Associate Professor, Dr.Amnat Suwanarit, Emeritus Professor, Morinaga, T., วารสาร:  
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