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Articles by M. Khaskheli
Total Records ( 4 ) for M. Khaskheli
  Nizamani Z , L. A. Siddiqui , R.Rind , M. Khaskheli and A. W. Nizamani
  A total of 150 poultry carcasses, 75 broilers, and 75 layers were collected and examined for the presence of gross necrotic lesions on various organs. Of the 75 broilers, 3 age groups were investigated. Group A with age of 1-4 weeks, group B and C were of 4 - 8 and 8 - 12 weeks of age respectively. From each group 25 poultry carcasses were investigated. The higher incidence of E. coli infection was recorded in group A followed by groups B and C respectively. On the other hand, 75 carcasses of layers were studied through postmortem examination. Of the 25 carcasses with age of 1 - 8 weeks from group A, where as the birds of 8 - 16 and 16 - 24 weeks of age from group B and C respectively. During this study, a higher infection rate recorded in birds of 1 - 8 weeks compared to letter two groups. Five different organs, livers, intestines, lungs, hearts, and ovaries of broilers each of 25 in number from 3 age groups collected and examined. The highest positive percentage for E. coli was recorded in intestine (80%) followed by liver (68%), heart (64%), lungs (56%) and ovary (32%) in age group of 1 - 4 weeks as compared to other two groups. From layers same type and number of organs were examined. The highest infection rate was recorded in the intestine (84%) followed by liver (72%), heart (68%), lungs (60%) and ovary (36%) in age group of 1 - 8 weeks as compared to group B and C.
  Soomro A.H , M.A. Arain , M. Khaskheli and B. Bhutto
  Hundred raw milk and sixty milk product samples namely Gulabjamun, Mawa and Dahi were randomly collected from different localities/sources of Tandojam for the isolation of E.coli, a notorious contaminant. All the samples were inoculated on different bacteriological media and a number of biochemical tests were performed for the confirmation of the isolate. The results revealed that out of 1OO milk samples 57% showed growth of E. coli. The highest number of milk samples contaminated with E. coli were recorded in milk samples obtained from milk vending shops and houses. Among the 60 milk product samples 31(51.66%) showed growth of E.coli, the highest rate of contamination was found in Mawa/Khoa samples.
  Saima Inayat , Muhammad Akbar Arain , M. Khaskheli and Alamdar Hussain Malik
  This study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a mesophilic starter culture, CaCl2 and a calf rennet. A total of five experiments were included in the present investigation. While cheese from buffalo milk was kept as a control. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Cheese was prepared and analyzed for their physico-chemical properties. As a consequence of processing treatments during manufacturing of soft unripened cheese, the average concentration (on DMB) of fat, ash and chlorides of skimmed camel milk were slightly decreased (i.e. from 3.62 ± 0.93 to 2.96 ± 0.62%, 11.79 ± 0.94 to 7.30 ± 0.55% and 3.18 ± 0.15 to 2.29 ± 0.26%, respectively). While, total protein and casein contents were significantly increased (i.e. 44.72 ± 4.48 to 78.88 ± 1.64% and 21.17 ± 1.31 to 59.56 ± 2.60%, respectively) because during manufacturing of cheese drainage of whey liquid and dissolved particles which contains lactose, minerals and chlorides. While rest of the mass contain higher percentage of undissolved particles (total protein particularly casein content)
  A.S. Mangsi , A.H. Soomro , M.H. Baloch , M. Khaskheli , A.H. Nizamani and G.B. Khaskheli
  Yoghurt ice cream was prepared from buffalo milk using conventional ice cream-making technique. A total of three trials (six batches in each) were conducted and analyzed for chemical characteristics and sensory attributes. Total Solids (TS) content of yoghurt ice cream averaged 32.79±0.64%, protein content 5.18±0.16%, fat content 4.84±0.10% and ash content 1.06±0.08%. The overall mean score rated by panelists for appearance/color was 3.68±0.08, for taste/flavor 39.63±0.71, for body/texture 25.50±0.42 and for melting quality 3.56±0.13 from a total score of 5, 45, 30 and 5, respectively. The overall average meltdown rate of yoghurt ice cream for 10 min was 15.76±1.48%, for 20 min 40.49±2.03%, for 30 min 65.72±1.95%, for 40 min 83.12±1.42% and for 50 min 93.19±1.26%. Sensory characteristics of yoghurt ice cream were gradually improved after 1 month and 3 months storage period and perceived the better score among sensory space map. Stored (3 months) yoghurt ice cream comparatively perceived the highest score for appearance/color (4.45±0.08), taste/flavor (44.11±0.18), body/texture (28.78±0.16) and melting quality (4.61±0.13) followed by one month stored (4.38±0.10, 43.67±0.22, 28.00±0.28 and 4.55±0.14, respectively) and fresh yoghurt ice cream (3.68±0.08, 39.63±0.71, 25.55±0.42 and 3.56±0.13, respectively) from a total score of 5, 45, 30 and 5, respectively. Sensory properties of yoghurt ice cream discriminated the product with attractable appearance/color, acceptable/palatable flavor and better body/texture.
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