Browsing by Author "Mangalika, U.L.P."

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    Developing a Spectroscopy Technique to Determine Nitrate in Milk, which can be used as Confirmatory Test for Water Adulteration
    (Uva Wellassa University of Sri Lanka, 2016) Herath, P.N.K.; Mangalika, U.L.P.; Wijesundara, R.R.M.K.K.
    Cow milk contains numerous nutrients, therefore, it is identified as one of the most important food nutrient source besides breast feeding for infants and babies. Additionally, it is a good source to fulfill the nutrients for adults to meet their body requirements. However, farmers augment milk with water to surge the quantum of yield to get a better income. To mitigate the issue and to maintain the quality of milk, a simple spectrophotometric method was developed to assess the nitrates in milk and to use as a confirmatory test for water adulteration. Preliminary test was conducted at Veterinary Research Institute, Gannoruwa with thirty total milk samples (n=30) from Kandy district. It was observed that in15 ordinary milk samples,nitrate concentration ranged from lOppm 4Oppm. Whereas, pre identified water adulterated 15 samples gave nitrate concentration more than 4Oppm. The concentrations were statistically analyzed using paired t-test with a hypothesis to identify the nitrate difference of ordinary milk and water adulterated milk, this gave ap value of 0.000 which is less than 95% significance level and can conclude that with the water adulteration nitrate concentration in milk samples increase. Correlation between water adulteration and nitrate concentration was identified using Pearson Correlation. As a preliminary step Jaffna deep well water (130.0ppm) and Anuradhapura deep well water (20.18ppm) were added to a nitrate concentration known milk sample (28.96ppm). For Jaffna well water there was a strong positively correlation (R= 0.995). However for Anuradhapura well water, there was a negative correlation (It= -0.898). According to the present study, we were able to identify that, nitrate concentration in milk changes with water adulteration. Therefore, this method can be used as an accurately and prompt method to determine water adulteration in milk. Nitrate has an impact on human health as it is carcinogenic and also can cause bluebaby syndrome in babies. Therefore this technique can be used to determine nitrate in milk throughout the country, with that the government can make a Sri Lankan standard for the nitrate amount in fresh milk. Keywords: Nitrate, Cow Milk, Spectrophotometer, Water adulteration
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    Effect of Coagulation Temperature on Yield, Chemical, Sensory and Textural Properties of Buffalo Milk Paneer
    (Uva Wellassa University of Sri Lanka, 2018) Dishiwarthani, T.; Mudannayake, D.C.; Mangalika, U.L.P.; Jayawardana, J.M.D.R.
    Paneer, popularly known as Indian cottage cheese is prepared by heat and acid coagulation of standardized buffalo milk. The present study was carried out to investigate the effect of different coagulation temperatures on yield, chemical, sensory and textural properties of paneer cheese coagulated with lime juice. Paneer cheese was prepared from whole or skimmed buffalo milk using different coagulation temperatures (70 °C, 80 °C and 90 °C) and lime juice as the coagulant. Relevant milk coagulation temperatures were maintained using a constant temperature water bath, while a constant volume of lime juice (30 mL) with a pH of 2.3 at a temperature of 30 °C was used as the coagulant. Sensory evaluation was done for fresh paneer samples with 30 untrained panelists, using a nine point hedonic scale. Texture of paneer cheese samples were analysed in terms of hardness, cohesiveness and springiness using CT3 texture analyser. Results revealed from completely randomized design indicated that the highest yields of both whole and skimmed paneer were obtained at coagulation temperature of 70 °C. Moisture and protein content of paneer were significantly differed with different coagulation temperatures (p<0.05). However, fat and ash content of paneer were not significantly differed with different coagulation temperatures. According to the sensory evaluation, paneer sample prepared at a coagulation temperature of 80 °C had a significantly higher overall acceptability. It was found that hardness and cohesiveness was increased with the coagulation temperature up to 90 °C, whereas springiness increased with the temperature up to 80 °C, and then decreased with the increase in temperature. The study showed that the coagulation temperature had a significant effect on chemical, sensory, and textural properties of paneer.
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    Study on Milk Composition and Adulterants in Kandy District
    (Uva Wellassa University of Sri Lanka, 2016) Aruppala, A.L.Y.H.; Mangalika, U.L.P.; Abesinghe, A.M.N.L.; Ranasinghe, M.K.; Wijesundara, R.R.M.K.K.
    Dairy farmers appear to have found four ways to increase their profit margin; (i) dilution (ii) extraction of valuable components, (iii) addition of harmful preservatives (iv) a combination of (i) and (ii) with addition of bulk additives.The adulteration of milk affects the constituents in milk. Hence knowledge on these specific constituents of milk would indeed help to safeguard against adulteration of milk with various adulterants. There are few published literature regarding the milk composition and quality in Kandy district over past two decades, this survey study was carried out around Kandy district to understand milk composition, screen and determine extent of various milkadulterants. Ten chilling centres associated with collecting points were selected for the study. A total of 300 samples were collected from chilling centres. Composition and adulterants (sugar, salt, starch, formalin, neutralizers, urea, and hydrogen peroxide) were analysed following -AOAC procedures and laboratory manual at Dairy Technology Laboratory of Veterinary Research Institute, Gannoruwa. Accumulating evidence has shown that average composition of milk at significance (P<0.01), fat percentage (4.4710.057), protein (3.1910.012), lactose (4.1410.019), solid non-fat (8.1410.046) and total solid (12.6110.063). Minimum and maximum ranges were varied considerably in all constituents. Potassium was the highest mineral in milk with average value of 151.4±6.62mg/100m1 followed by calcium (130.9+4.31 mg/100m1), phosphorus (90.52+2.85mg/100m1), sodium (55.19+2.36mg/100m1) and magnesium (13.8711.44 mg/100m1). Among the other adulterants only water was found in majority of samples (91.60%) followed by sugar (13.7%) and salt (8.7%). Keywords: Milk, Adulteration, Composition