Extend shelf life of whipped cream manufactured from natural emulsifiers

Cream at different fat ratios [25,30 and 35%] are used in this study for whipping using egg white [5%], egg yolk [3% and 5%]and a commercial mixture of stabilizer and emulsifier [0.5% Unicream] for comparison.The whipping was made by egg mixer and also by comparison. The whipping was made by egg mixer and also by compressed nitrogen gas [10 kg/cm[2]].Some physical and rheological properties such as specific gravity, wheight per gallon [pound], overrun [%], whipping time and serum leakage are studied.Better results were obtained by using compressed nitrogen gas and the cream which was lower in fat ratio could be whipped.The resultant whipped cream, were sensory evaluated. The preferential properties were of whipped cream by using 5% egg yolk. Therefore, the whipped cream at 35% fat with 5% egg yolk was selected to extend its shelf-life.Cream was whipped by using egg mixer [control], compressed nitrogen gas, vitamin C, vitamin E and a combination of treatments. The whipped cream conserved in refregerator at 5° for three weeks. The acid peroxide values measured fresh and after 1, 2 and 3 weeks. The best results were obtained when treated with vitamin E in the presence of nitrogen gas. The differences among treatments were insignificant at the beginning and then increased with the advancing of storage period specially in case of peroxide values. The stored whipped cream was sensory evaluated at periods of storage. The correlation coefficients were calculated. The highest correlation was between peroxide values and scoring values

Utilization of some dairy by-products in yoghurt manufacture

Some dairy by-products were utilized in yoghurt manufacture. Apart from control, skim milk, butter milk, whey and water were used as reconstituting media to give reconstituted milk with various total solid contents. These milk were used in yoghurt making. Some chemical, physical, and organoleptic properties of the resultant yoghurt were determined. Data were statistically analyzed. The results showed that the ratios of fat/TS, protein/TS, and lactose/TS were varied according to the reconstituting media. Nitrogen distribution exerted an increase with TS content increasing. The highest values of TN, NPN, and TFAA were observed in yoghurt manufactured from skim milk and butter milk. Lowest values of these estimates were noticed in yoghurt made by using water in reconstitution. Curd tension of the resultant yoghurt was gradually increased with its TS increasing. Statistical analysis of data exerted highly significant variations in curd tension of yoghurt made from different reconstitution media. Syneresis behavior statistically varied either by yoghurt TS increasing or in the different reconstituting materials. Sensory evaluation emphasized by yoghurt chemical and physical properties. It can be concluded that utilizing some dairy by-products could be successfully produce pleasant yoghurt

Isolation of chlamydia trachomatis from cases of cervicitis

This study was performed on 175 adult females selected from cases of cervicitis and cervical erosion from women attending the gynaecological out patients' clinic at Shatby Hospital and Shark El-Madina Hospital [Ministry of Health]. Ages of these patients ranged from 16-48 years of age Chlamydia trachomatis was isolated from four out of the 175 cases examined by using the tissue culture technique on McCoy celIs this figure represents an overall incidence of 2.29% of all cases examined