Research Symposium-2011

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Browsing Research Symposium-2011 by Author "Abesinghe, A.M.N.L."

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    Application of Green Supply Chain Management Approach for a Community Based Dairy Factory
    (Uva Wellassa University of Srilanka, 2011) Samaranayake, S.V.G.A.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Alwis, W.U.S.
    This paper provides an overview of Green Supply Chain Management (GSCM) approaches for a community based dairy factory. GSCM is an emerging field that out of the traditional supply chain perspective. Greening the supply chain is one such innovative idea that is fast gaining attention in the industry. Today green supply chain is at the heart of the concept of sustainable development. This concept highly concerns about the environment. Eco-efficiency and remanufacturing processes are now important assets to achieve best practice (Srivastava, 2007). This concept is simply to produce more quality (environment friendly) output from less input. Reducing waste and pollution, and using less energy and material resources, are obviously good for the environment and evidently, are the best for supply chain because they cut the operational cost. Waste minimization is being considered as an important strategy towards attaining a green supply chain. Milk supply chain is more concerned with controlling the milk quality and supply fluctuations which are unique to this sector. Here, traditional supply chain is upgraded to highly effective value system that creates more value to all the partners in the supply chain. The Sri Lankan supply chain for milk and milk products is affected by wastage and poor handling. Wastage occurs due to presence of multiple points of handling. Contamination of milk can lead to huge economical losses. Contamination occurs at different levels: at farm level, during collection and storage, and at processing centers. Shortage of cold storage facilities and refrigerated transport equipments lead to inefficiencies in handling milk and milk products. Thus there is a compelling requirement for appropriate infrastructure facilities for temperature controlled warehouses, bowsers, wholesale and retail shops, etc. where storage and transportation activities are taking place. By practicing improved supply chain management practices, there will be a significant reduction in the wastages of milk and milk products which in turn will benefit both the farmers as well as the consumers by means of increased returns and decrease in prices respectively.
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    Development of Egg Less Cake Incorporating Yoghurt
    (Uva Wellassa University of Srilanka, 2011) Karunarathna, T.B.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Danasekara, D.M.J.N.
    NOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.
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    Development of Ginger Flavoured Pasteurized Milk with Incorporation of Ginger (Zingiber officinale) Extract and Sugar
    (Uva Wellassa University of Srilanka, 2011) Upananda, N.M.P.K.; Abesinghe, A.M.N.L.; Mudannayake, D.C.
    NOTE: see the PDF version The Sri Lankan dairy industry is important and has tremendous potential in developing the economy in the country. Since centuries, milk is used for direct consumption as well as for making various products. With the advent of new processing techniques, many products especially such as pasteurized milk were added. Within this milk types, flavored milk remained highly demanded. However, there was no ginger flavored milk type among the flavored pasteurized milk, which has antioxidant, antimicrobial and anti-tumor effect with many other medicinal values. Therefore, this research has focused to add value to flavored milk by incorporating ginger extract .
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    Evaluation of Different Culture Types and Development of a Set Yoghurt With Cost Optimized Culture Option
    (Uva Wellassa University of Srilanka, 2011) Padmaraja, S.A.V.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Perera, M.N.P.
    NOTE: see the PDF version Over the last decade yoghurt and its preparations have developed into one of the most well-accepted and consumed acidified products. Mild acidic tastes, good digestibility, variations in taste and high dietetic value as well as stable quality have contributed to this growth. The starter culture is a critical factor in the production of set yoghurts it influences the organoleptic properties of the set yoghurt. A few studies have been conducted on evaluating the potential of using different culture types for yoghurt production. Kumari (2001) reported about the selection of a starter culture to improve the texture of plain set yoghurt at reduced total solid levels. Wijesinghe (1997) tested production of yoghurts using different ratios of Streptococcus therniophilllus and Lactobacillus bulgaricus and found that the best ratio of Streptococcus thermophilllus and Lactobacillus bulgaricus is 1:1. This study was carried out in one of the dairy factory in Sri Lanka where probiotic yoghurts are produced using two imported yoghurt starter culture types as base culture and probiotic culture. Base culture includes S. thermophilllus , L. bulgaricus and Bifidobacterium species. From these three species, first two are considered as authentic yoghurt starter bacteria whereas the other is a probiotic bacterium. Probiotic culture includes Bifidobacterium lactic. The viable bacteria count in probiotic yoghurts at the end of shelf life is 106 cfu mL-I However, it was found that the probiotic bacteria in base culture do not contribute much to maintain the viable probiotic bacterial population in set yoghurt. Therefore, the main objective of this study was to select a suitable non- probiotic base culture for the existing set yoghurt without changing its organoleptic properties and thereby optimize the cost of set yoghurt production by selecting suitable non-probiotic base culture.
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    Identification of Best Pasteurization Temperature – Time Combination for Retarding Microorganism Counts in Raw Cream as Ingredient of Butter: Approach to mprove Microbial Quality of Butter
    (Uva Wellassa University of Srilanka, 2011) Keenavinna, K.A.H.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Jayarathne, K.
    NOTE: see the PDF version This paper provides an overview of Best Pasteurization Temperature—Time Combination (BPTTC) for retarding microorganisms in raw cream as an ingredient of butter. BPTTC is an indicator of good quality raw cream as an ingredient of butter. Best pasteurization temperature—time combination is gaining the idea about good quality raw cream. The quality of raw cream is the most important factor in production of butter. If cream has an increase of microbial count it can't produce butter. In order to determine the quality microbial count is very important. In this study, different pasteurization temperature — time combinations were used to retard microorganisms count. This test uses microbial analysis of raw cream by using Total Colony Count (TCC) method and Yeast and Moulds count methods. When cream incorporates high intense heat fat separation occurs. It is not good for the production of quality butter. So when pasteurization temperature — time combinations needs to be critically monitored and identified its temperature — time combination them unhealthy pasteurization temperature — time range can be avoided. An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption, however, science based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illnesses and diseases (Oliver et al., 2009). Food spoilage is an enormous economic problem worldwide. Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganisms. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions, and post—heat treatment contamination. Undesirable microbes that can cause spoilage of dairy products include Gram — negative psychrotrophs, coliforms, lactic acid bacteria, yeasts, and molds. In addition, various bacteria of public health concern such as Salmonella spp., Listeria inonocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli and enterotoxigenic strains of Staphylococcus aureus may also be found in milk and dairy products (University of West Hungary, 2007). The hygienic production of milk is of the greatest importance for cream, because although most vegetative cells are easily killed by heat treatment, spores are not, and some types, such as B. cereus, can be a cause of spoilage (as well as failure in the