March 2013

Effect of pasteurization and season on milk composition and ripening of Ras cheese

  The objective of this study was to compare between the raw and pasteurized Ras cheese from cow's milk through the season. The chemical composition of cheese was also demonstrated as the ripening period progressed. High solids in winter milk and low solids in summer milk were observed and were attributed to the hot weather and the poorer quality pastures. Casein as a percentage of true protein and the...

Author(s): Hattem, H. E., Taleb, A. T., Manal A. N. and Hanaa S. S.

March 2012

An industrial perspective of factors affecting molasses fermentation by Saccharomyces cerevisiae

  In this study, an effort has been made to address the key issue of how molasses quality and composition are key components for higher yields during ethanol fermentation. Moreover, it was also noted that the choice of a yeast strain and yeast preconditioning have a positive effect on alcohol yield during molasses fermentation. A considerably better alcohol yield (9%) was obtained with low residual...

Author(s): Thulasizwe T. Ngwenya, Pratyoosh Shukla, Nishana Baboolal, Kugen Permauland Suren Singh

March 2012

Improvement of ethanol production from sugarcane molasses through enhanced nutrient supplementation using Saccharomyces cerevisiae

  Saccharomyces cerevisiae as a yeast cream was utilized for alcoholic fermentation using sugar cane molasses. In the present study, fermentation was optimized for urea and yeast hydrolysate (YH) dosage and the combined effect was evaluated. Total sugars as inverts (TSAI) composition of molasses were determined by HPLC as 39% (m/v). Urea concentrations of 4, 2 and 3 gl-1 showed optimal ethanol...

Author(s): Zuko Nofemele, Pratyoosh Shukla, Arthur Trussler, Kugen Permaul, and Suren Singh