Development and characteristics study of compact Penning ion source.

A compact-size Penning ion source with a small discharge volume (1.24 cm3) is developed. It consists of two concentric cylinders of different heights that act as cathodes and one hollow cylindrical anode.

Frequency of hearing impairment in children between the ages of 2 and 10 years with middle ear infection.

This study was conducted on children between 2 and 10 years age to determine the frequency of hearing impairment in middle ear infection. It was a cross-sectional survey, done at Riphah International University from August 2018 to January 2019. Data was collected from the ENT Department of Children's Hospital Lahore through convenience sampling technique and included 52 patients with middle ear infection.

Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.

Traditionally, Cheddar cheese is made by the milled-curd method. However, because of the mechanization of cheese making and time constraints, the stirred-curd method is more commonly used by many large-scale commercial manufacturers. This study was undertaken to evaluate quality differences during ripening (at 2 and 8 degrees C) of Cheddar cheese made by the milled-curd and stirred-curd methods, using 4 different commercial starters.

Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification.

Milk protein concentrate (MPC) contains high concentrations of casein and calcium and low concentrations of lactose. Enrichment of cheese milk with MPC should, therefore, enhance yields and improve quality. The objectives of this study were: 1) to compare pizza cheese made by culture acidification using standardized whole milk (WM) plus skim milk (SM) versus WM plus MPC; and 2) compare cheese made using WM + MPC by culture acidification to that made by direct acidification.

The effect of application of cold natural smoke on the ripening of Cheddar cheese.

The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six approximately 3-kg blocks and ripened at 8 degrees C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20 min, then returned to the ripening room for further ripening.

Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.

Commercial milk protein concentrate (MPC) was used to standardize whole milk for reduced-fat Cheddar cheesemaking. Four replicate cheesemaking trials of three treatments (control, MPC1, and MPC2) were conducted. The control cheese (CC) was made from standardized milk (casein-to-fat ratio, C/F approximately 1.

A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.

Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E.