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- 저자 : Atif Liaqat (검색결과 2 건)
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Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds
Iqra Yasmin,Rabia Iqbal,Atif Liaqat,Wahab Ali Khan,Muhamad Nadeem,Aamir Iqbal,Muhammad Farhan Jahangir Chughtai,Syed Junaid Ur Rehman,Saima Tehseen,Tariq Mehmood,Samreen Ahsan,Saira Tanweer,Saima Naz 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.5
The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including αS1, αS2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (αS1, αS2, β- CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.
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Augmenting yogurt quality attributes through hydrocolloidal gums
Rafiq, Lubna,Zahoor, Tahir,Sagheer, Ambreen,Khalid, Nazia,Rahman, Ubaid ur,Liaqat, Atif Asian Australasian Association of Animal Productio 2020 Animal Bioscience Vol.33 No.2
Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4℃±2℃) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion: Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.
ScienceON
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