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Articles by M. Khaskheli
Total Records ( 12 ) for M. Khaskheli
  M. Khaskheli , A. Jamali , M.A. Arain , A.H. Nizamani , A.H. Soomro and H.H. Arain
  Study was conducted to evaluate the chemical and sensory quality of indigenous milk-based product "Rabri". Samples were purchased from randomly selected Sweet/Dairy shops (25) situated at different areas at Hyderabad city and Latifabad. A total of 50 Rabri samples, two from each Sweet/Dairy shop were purchased and brought to the laboratory of Dairy Technology, Sindh Agriculture University, Tandojam for achieving the objectives of present study. The concentration of different components of Rabri varied greatly sample to sample. The percentage of moisture content ranged between 24.33 and 38.85%, fat 16.23 and 22.55%, protein 9.94 and 12.01%, lactose/sucrose 27.08 and 43.72% and ash 2.09 and 2.84%. Overall mean values were observed as 31.76±0.96%, 19.42±0.33%, 10.74±0.10%, 35.82±0.99% and 2.43±0.03% for moisture, fat, protein, lactose/sucrose and ash, respectively. Energy values of Rabri varied between 315.59 and 400.15 Kcal/100g with an overall mean of 361.05±4.73 Kcal/100g. Sensory quality of Rabri was within the acceptable range. Score rated by panel of Judges averaged 3.21±0.08 from the score of 5 for appearance, 5.43±0.17 from 10 for aeroma, 18.87±0.28 from 30 for taste/flavour, 18.68±0.29 from 30 for body/texture, 5.49±0.15 from 10 for overall sweetness and 5.29±0.27 from 10 for overall acceptability.
  M. Khaskheli , R.S. Malik , M.A. Arain , A.H. Soomro and H.H. Arain
  The present study was conducted to evaluate the extent of β - lactam antibiotics residues in unprocessed market milk during the year 2006. Milk samples were randomly collected from Hyderabad city, Latifabad and Qasimabad. Microbial screening test (Bacillus subtilus Field Disc Assay) and High Performance Liquid Chromatography (HPLC) methods were used to detect, identify and quantify the β-lactam residues in milk. A total of 137 milk samples were screened. Among these 63.50% were negative and 36.50% positive for β - lactam antibiotics residues. The zones size of positive samples appeared between 5.0 and 15.0mm (mean 8.91 ± 0.36mm). Residues level quantified between 0.4 to 400 µg/L for Penicillin G, between 1.0 to 190µg/L for Amoxicillin, between 0.5 to 141µg/L for Ampicillin and between 2.1 to 122µg/L (40.74 ± 10.59µg/L) for unknown antibiotics. The residues of Penicillin G (mean 59.53µg/L) in unprocessed milk was 14.9 and 11.9 fold, Amoxicillin (mean 36.11µg/L) 9.03 and 3.61 fold, Ampicillin (mean 46.91µg/L) 11.73 and 4.69 fold higher than (MRL`s) standards of EU (4µg/L) and FDA (5 and 10µg/L), respectively.
  H.H. Arain , M. Khaskheli , M.A. Arain , A.H. Soomro and A.H. Nizamani
  Study was carried out to evaluate the heat stability and quality characteristics of buffalo colostrum during its transition to normal milk. A total of 140 postpartum milk samples of 20 buffaloes (in seven postpartum milking) were collected to observe the heat stability at boiling temperature during transition period. Gradual change (coagulation/precipitation) was observed up to sixth postpartum milking when heated at boiling temperature. The heat stability of first postpartum milk was < 5.5 min and gradually increased in consequent milking i.e. second (< 8.75min), third (< 15 min), fourth (< 20.25), fifth (< 24 min) and sixth (< 30min). No coagulation/precipitation was occurred in 7th postpartum milk heated for 1h at boiling temperature. Average acidity, specific gravity and viscosity of first postpartum milk was 0.39 ± 0.01%, 1.061 ± 0.001 and 6.80 ±0.05cP, respectively and significantly declined to 0.26 ± 0.004%, 1.037 ± 0.0002 and 1.64 ± 0.01cP, respectively in sixth postpartum milk. Average pH value of colostrum was 6.30 and significantly inclined to 6.46 in sixth postpartum milk. TS, SNF, total protein, casein, ash and chloride contents of colostrum averaged 28.52 ± 0.33%, 23.08 ± 0.31%, 18.75 ± 0.30%, 5.06 ± 0.31%, 1.64 ± 0.04% and 0.20 ± 0.01%, respectively and significantly declined to 17.63 ± 0.18%, 11.75 ± 0.16%, 6.90 ± 0.12%, 4.16 ± 0.10%, 0.89 ± 0.004% and 0.121 ± 0.002%, respectively in sixth postpartum milk. Fat and lactose content of colostrum after initiation of lactation were 5.41 ± 0.21% and 2.70 ± 0.05%, which significantly increased to 5.88 ±0.95% and 3.97 ± 0.08%, respectively in sixth postpartum milk.
  Imran Rashid Rajput , M. Khaskheli , A.H. Soomro , N. Rajput and G.B. Khaskheli
  The present study was carried out to enumerate the thermoduric and thermophilic spores in commercial repacked milk powder. A total of 30 dried milk powders, 10 each of Skim Milk Powder (SMP), Semi Skim Milk Powder (SSMP) and Full Cream Milk Powder (FCMP) purchased from market of Hyderabad, Sindh were evaluated for microbiological quality characteristics of Thermoduric Count (TDC) and Thermophilic Spore Count (TPSC). Thermoduric count, (5.15x102±2.6x101cfu/g) was significantly (p<0.05) higher in FCMP compared to SMP 2.7x102±4.7x101 and SSMP 1.6x102±3.1x101. TPS count enumerated from FCMP (8.68x102±4.1x101cfu/g) and SSMP (7.75x102±1.74x101) were relatively similar (p<0.05), but significantly different (p<0.05) from SMP (4.06x102±5.9x101cfu/g). The overall average count of TD, (3.17x102±3.7x101cfu/g), TPS (6.83x102±7.3x101), were detected higher (3.7 folds), (6.83 folds), (18.4 folds) compared to ISI standard respectively. Although, TPS indicates the unhygienic condition of dried milk powders with higher risk level for human health. While TD count appeared in higher concentration level may reveal significant influence on the quality of the final product.
  Asghar Ali Kamboh , N. Rajput , I.R. Rajput , M. Khaskheli and G.B. Khaskheli
  In present study, 40 livestock vaccines were tested for bacterial contaminants. Four different bacterial species were identified from the vaccine samples. The species were Escherichia coli, Pasteurella multocida, Bacillus cereus and Bacillus subtilis. Of the 40 livestock vaccines studied, 1 Haemorrhagic septicaemia (H.S) and 2 Anthrax vaccines were found positive for bacterial contaminants, possessing batch numbers 057, 079 and 010 respectively, while 37 samples were observed without any bacterial growth. The percentage prevalence of positive vaccine samples was recorded as 7.5%. The pure contamination was recorded in 1 (33.33%) Anthrax vaccine sample with batch number 079, while 2 (66.67%) samples, 1 H.S and 1 Anthrax with batch numbers 057 and 010 respectively were recorded for mixed bacterial species. During investigating biochemical properties, it was observed that Escherichia coli show the positive reaction to catalase, and negative to oxidase, urease and indole. While Pasteurella multocida, Bacillus cereus and Bacillus subtilis were positive to catalase and oxidase, while negative to urease and methyl red.
  Imran Rashid Rajput , M. Khaskheli , H.A. Kaleri , S. A. Fazlani , K. Devi and G.B. Khaskheli
  The present study was conducted to examine the microbiological quality of commercial milk powders. A total of 30 dried milk powders, 10 each of Skim Milk Powder (SMP), Semi Skim Milk Powder (SSMP) and Full Cream Milk Powder (FCMP) purchased from market of Hyderabad, Sindh were evaluated for microbiological quality characteristics, like Total Viable Count (TVC), thermoduric count and Enterobacteraceae Count (EbC). Total viable count, (6.1 x 103±7.2 x 102cfu/g) and Enterobacteraceae count, (2.3 x 103±2.6 x 102cfu/g) were significantly (p<0.05) higher in FCMP compared to SMP (3.7 x 103±9.8 x 102 and 1.7 x 103±1.7 x 102cfu/g, respectively) and SSMP (3.5 x 103±4.4 x 102 and 1.5 x 103±1.0 x 102cfu/g, respectively). The overall average concentration of TVC (4.43 x 103±4.8 x 102cfu/g) in dried milk powder was recovered lower (11.28 folds) compared to Pakistan Standard Institution (PSI) and/or Indian Standard Institution (ISI) (5.0 x 104 cfu/g) and the overall average count of Eb (1.84 x 103±1.2 x 102) were detected higher, (18.4 folds) compared to ISI standard respectively. Although TV count were within the range of standard of specification (PSI/ISI), but the counts of, Eb indicates the unhygienic condition of dried milk powders with higher risk level for human health.
  Imran Rashid Rajput , M. Khaskheli , S. Rao , S.A. Fazlani , Q.A. Shah and G.B. Khaskheli
  Study was carried out to examine the microbiological quality of Infant formula milk powder. Total 60 of dried milk powders, 20 each of Group A (1-6), B (7-12) and C (13-18 months). Infant formula milk powders were purchased from Hyderabad, Sindh and evaluated for microbiological examination, like Total Viable Count (TVC), Enterobacteriaceae Count (EbC) and Yeasts and Moulds Count (YMC). Total viable count, (3.4x103±5.0x102cfu/g) were significantly higher than thermoduric count, (<10±2.3x101cfu/g) Thermophilic spores (1.4x10 ±2.4x101 cfu/g) Enterobacteriaceae count, (<5 ±1.0x10cfu/g) and Yeasts and Moulds (<5±1.0 cfu/g) respectively in all samples of infant formula of milk powders. Total Viable Counts group A, B and C having non significant difference. Even incase of thermoduric thermophilic spores, enterobacteriaceae, yeast and moulds were non significant recorded. The obtained averaged results compared to Indian Standard Institution (ISI) values. In Group A total viable counts were (12.18 folds), Group B (14.70 folds) and in Group C (15.15folds) lower than the ISI standard. thermoduric counts averaged compared with ISI standards and results were found lower in Group A (12.5 folds), Group B (16.0 folds) and Group C (14.2 folds) as compared to Indian Standards Institution, thermophilic spores in Group A (7.14 folds), Group B (6.6 folds) and Group C (6.25 folds) as compared to ISI. Enterobacteriaceae were lower than ISI standards (33 folds) in Group A, (33 folds) Group B and (25 folds) in Group C. Yeast and Moulds were lower than the ISI standards Group A (33 folds), Group B (33 folds) and in Group C (25 folds). Although Total Viable Count were within the range of standard of specification of (ISI) and the counts of thermophilic Spores, enterobacteriaceae counts and yeast and moulds also indicates the hygienic condition of Infant formula milk powders without risk level for human health.
  Mohammad Asif Arain , I.R. Rajput , M. Khaskheli , S. Faraz , K. Devrajani and S.A. Fazlani
  The research consist of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). The level of contamination of goat meat processed by butchers under local marketing conditions was investigated during 2008-9. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples Aerobic plate count, Coliform and yeasts and moulds counts enumerated from meat of group A (3.8 x 105±2.3 x 104, 1.8 x 105±1.0 x 104 and 1.5 x 103±2.2 x 102 cfug-1, respectively) were not significantly different (p>0.05) from goat meat of group B (3.3 x 105±4.1 x 104, 1.7 x 105±5.9 x 104, 1.4 x 103±2.9 x 102 cfug-1, respectively) and group C (3.6 x 105±2.4 x 104, 1.6 x 105±1.7 x 104 and 1.5 x 103±3.1 x 102 cfug-1, respectively).The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products; the fact of unhygienic and poor sanitary condition under which the goat meat was handled sold at local meat shops/stalls.
  Mohammad Asif Arain , M. Khaskheli , I.R. Rajput , S. Faraz , S. Rao , M. Umer and K. Devrajani
  The research consist of chemical analysis of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). Chemical characteristics of goat meat in respect of moisture, protein, fat and ash contents were determined of goat meat processed by butchers under local marketing conditions were investigated during 2008-9. Moisture content of goat meat group A was higher (78.30±0.48%) followed by group B (75.70±0.50%) and group C (73.8±0.061%). Protein, fat, ash content in meat of group A was lowered (15.31±0.68, 1.77±0.24 and 1.20±0.06%, respectively) and increase with advance slaughter age (Group B; 18.43±0.80, 2.71±0.18 and 1.31±0.08% and Group C; 20.30±0.91, 3.07±0.17 and 1.63±0.07. The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and variation in meat of different age groups animal were found.
  Mohammad Asif Arain , M. Khaskheli , I.R. Rajput , S. Rao , S. Faraz , S.A. Fazlani , K. Devrajani and M. Umer
  The study was conducted to examine physical properties of goat meat to evaluate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). In the first step physicochemical characteristics of goat meat in respect of pH, Water Holding Capacity (WHC), Cooking Loss (CL) and Drip Loss (DL) were determined. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples. The mean pH value of goat meat of group A, B, and C (6.28, 6.30 and 6.34% respectively) mean WHC (61.77, 63.36 and 63.36% respectively) were not significantly different (p>0.05) from each other. WHC of goat meat group B (63.36±028%) and group C (63.36±0.21%) were very similar and significantly (p<0.05) higher than meat group A goat (61.77±0.32%). Cooking loss and drip loss in goat meat of group A (38.72±0.60 and 4.93±0.16%, respectively) were higher compared to advanced slaughter age (8-10 m of age: 35.77±0.86 and 4.02±0.10% and >11 m of age: 33.40±1.13 and 4.06±0.14%, respectively). The result concludes the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and by products with relation to export.
  M. Dalim , M. Khaskheli , M.H. Baloch , A.H. Soomro , G.B. Khaskheli , A.S. Mangsi and G.S. Barham
  Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p<0.05) in chikoo flavoured milk-based beverage (84.00±0.08%) compared to that of banana flavoured milk-based beverage (83.57±0.03%). Average fat content in chikoo flavoured and/or banana flavoured milk-based beverage was found to be 0.12±0.02% and 0.18±0.02%, respectively. Maximum concentration of protein content was found to be in banana flavoured milk-based beverage (4.14±0.13%) contrast to that of in chikoo flavoured milk-based beverage (3.56±0.93%). Total carbohydrate content (11.51±0.16%) was remarkably higher in chikoo flavoured milk-based beverage compared to that of in banana flavoured milk-based beverage (10.96±0.14%). Regardless, the average ash content (0.88±0.10%) in chikoo flavoured milk-based beverage was found to be slightly higher compared to that of found in banana flavoured milk-based beverage (0.82±0.11%), the differences were statistically non significant (p>0.05). Specific gravity was found to be higher (p<0.05) in banana flavoured milk-based beverage (1.063±0.004) compared to that of chikoo flavoured milk-based beverage (1.061±0.005). Banana flavoured milk-based beverage was found to be more (p<0.05) acidic (0.20±0.003%) contrast to that of chikoo flavoured milk-based beverage (0.18±0.0.004%). Mean pH value (6.53±0.017) was not significantly different (p>0.05) in chikoo flavoured milk-based beverage from that of banana flavoured milk-based beverage (6.49±0.008). Chikoo flavoured milk-based beverage was concluded to be more acceptable (p<0.05) and perceived the score 2.88±0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35±0.08; liked slightly).
  G.M. Mari , M. Khaskheli , A.S. Jatoi , I.H. Qazi , M. Samina , A. Talpur , S. Majeed , A.H. Soomro , L. Rukhsana and A. Samad
  Mozzarella cheese was prepared from buffalo milk using liquid rennet extracted from calf stomach at the Laboratory of Animal Products Technology, Sindh Agriculture University Tandojam. All the cheese batches were evaluated for compositional, rheological and sensory characteristics. The mean moisture content of mozzarella cheese was 55.15±0.88%, whereas, protein, non protein nitrogen and fat content was 25.28±0.45, 1.56±0.07 and 15.69±0.29%, respectively. The average ash and chloride content was observed as 3.42±0.10 and 1.60±0.02%, respectively. The meltability and strechability of mozzarella cheese was observed as 6.11±0.16 and 12.75±0.15cm, respectively. The sensory attributes showed that color/appearance of mozzarella cheese perceived 4.10±0.27 score, the score for flavor of mozzarella cheese was 27.90±0.43 and the body/texture received 23.60 ±0.52 score. It was concluded that average moisture content of mozzarella cheese revealed that the product was under high moisture category cheese, regardless the fat, meltability and strechability concludes it to be used primarily as an ingredient for pizza making.
 
 
 
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