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1

Technologiczne aspekty homogenizacji mleka

100%
Kielczewska K., Kruk A.
Przegląd Mleczarski
|
1997
|
nr 04
117-121
2

Wpływ oddziaływań mechanicznych na stabilność cieplną i etanolową mleka

81%
Kruk A., Czerniewicz M., Kielczewska K.
Przegląd Mleczarski
|
1991
|
nr 1
3

Wplyw temperatury i czasu przechowywania na zmiany wlasciwosci elektrycznych mleka surowego

81%
Zywica R., Kielczewska K., Kruk A., Marcinowska M.
Przegląd Mleczarski
|
2002
|
nr 06
268-271
4

Próba zastosowania pomiarów wielkości elektrycznych do oceny zawartości tłuszczu w śmietance

81%
Marcinowska M., Zywica R., Kielczewska K., Czerniewicz M.
Biuletyn Naukowy. Uniwersytet Warmińsko-Mazurski w Olsztynie
|
2003
|
nr 22
5

Analysis of the size of fat globules in milk and cream dispersed in different reagents solutions

81%
Nowak K., Kielczewska K., Murach D., Dabrowska A.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 4
This study compared the dimensions of the dispersion of fat globules in dairy products based on microscopic and instrumental methods using laser diffraction. The research involved an analysis of 20% and 10% fat cream and 3.5% fat milk, both non-homogenized and homogenized at 20 MPa and 100 MPa. Chemical compounds affecting the dissociation or disaggregation of casein micelles and fatty globules agglomerates were added to samples intended for instrumental measurements. It was found that those compounds did not have any significant effect on changes of determinants characterizing the dispersion of fat globules in cream, while in milk they determined the size of particles with a decreasing intensity of differences between the parameters under analysis in the following order: non-homogenized milk > milk homogenized at 20 MPa > milk homogenized at 100 MPa.
6
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Content available

Acid whey-based smoothies with probiotic strains

81%
Kielczewska K., Pietrzak-Fiecko R., Nalepa B.
Journal of Elementology
|
2020
|
tom 25
|
nr 4
7

Biogeneza kuleczek tłuszczowych mleka

81%
Smoczynski M., Staniewski B., Kielczewska K.
Medycyna Weterynaryjna
|
2012
|
tom 68
|
nr 03
Processes of milk fat biosynthesis and milk fat globules secretion are gaining increasing attention in recent years. Milk fat not only provides calories and nutritionally important components, but also greatly contributes to the organoleptic characteristics of dairy products. Milk fat globules are formed and secreted from mammary epithelial cells. The functioning and development of the mammary gland is a very complex process. The changes in hormonal levels upon each pregnancy cause the mammary epithelial cells to proliferate, differentiate and die due to apoptosis. The paper brings together current information regarding the regulation of the mammary gland development, regulation of milk fat synthesis, as well as characterizes key stages in the biosynthesis, formation and secretion of milk fat globules.
8

Study of conductivity and capacity properties of full fat and skim milk

81%
Marcinowska M., Zywica R., Czerniewicz M., Kielczewska K.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
129-134
9

The effect of storage on the quality of raw milk subjected to vibration

81%
Czerniewicz M., Kielczewska K., Brandt W.
Polish Journal of Natural Sciences
|
2008
|
tom 23
|
nr 1
207-218
This study demonstrated that vibration (with a constant frequency, i.e. 30 Hz, acceleration of 1 g, exposure time of 60 min and variable container filling, i.e. 50, 80 and 100%) affected an increase in milk acidity and produced unfavorable changes in its components. The dynamics of these changes were inversely proportional to the degree of milk container filling. The storage stability of the raw material was limited, to a statistically significant extent, by the temperature of incubation and the degree of milk container filling during vibration. The properties examined were observed to change with higher dynamics during storage of the raw material at a temp. of 8°C, and the greatest changes in both components and properties of milk were in the samples subjected to vibration with 50% filling of the container.
10

A comparative analysis of the technological usability of milk of Jersey and Holstein-Friesian cows

81%
Kielczewska K., Czerniewicz M., Kruk A.
Polish Journal of Natural Sciences
|
2008
|
tom 23
|
nr 1
91-98
This study addressed a comparative analysis of selected characteristics of technological usability of milk of Jersey (Je) and Holstein-Friesian (hf) cows. Milk of Je cows was characterized by a higher content of total nitrogen and casein nitrogen as compared to that of hf cows, however, the casein number was similar for both breeds of cows. Heat stability of the milk of Je cows was twofold higher, whereas its rennet coagulation time was shorter (by 13%) as compared to the milk of hf cows. Ethanol stability of the analyzed milk samples of both cow breeds was at a similar level. Milk originating from cows of Je breed was characterized by a higher content of fat, occurring in the form of fat globules greater in size, and a higher rate of creaming, as compared to milk of hf cows.
11

Effect of high-pressure homogenisation on the emulsion phase of milk

81%
Kielczewska K., Kruk A., Czerniewicz M., Haponiuk E.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
61-65
12

Lecytyna jako stabilizator mleka zageszczonego

81%
Kielczewska K., Kruk A., Czerniewicz M.
Przegląd Mleczarski
|
1994
|
nr 12
319-320
13

Wpływ presuryzacji na wybrane cechy fazy emulsyjnej i koloidalnej mleka

81%
Kielczewska K., Staniewski B., Smoczynski M., Brandt W.
Przegląd Mleczarski
|
2012
|
nr 05
14

Biologiczne właściwości białek otoczki kuleczek tłuszczowych mleka

81%
Smoczynski M., Staniewski B., Kielczewska K.
Medycyna Weterynaryjna
|
2011
|
tom 67
|
nr 05
Milk is a biological fluid considered as an ideal food. However milk not only provides a good balance of all nutrients, but also contains many bioactive compounds fulfilling various functions. One of such components gaining increasing attention in recent years is the milk fat globule membrane. Alongside its primary role in stabilizing lipid globules, it comprises many biologically active molecules. One of such groups are proteins. The primary milk fat globule membrane proteins are: butyrophilin, mucin 1, mucin 15, xanthine dehydrogenase/oxidase (XDH/XO), CD 36, adipophilin, lactadherin and fatty-acid binding protein (FABP). Moreover, many minor proteins with different functions are found in the milk fat globule membrane. In this review biological activities of milk fat globule membrane proteins are described. Unraveling the full composition of the membrane and its impact on the nutritional value of milk should enable the conscious application and use of these bioactive compounds in functional foods.
15
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Advantages and disadvantages of partial high pressure homogenisation of milk in relation to full-stream homogenisation

81%
Ambroziak K., Kielczewska K., Mickiewicz D., Dabrowska A.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 3
This study determines the effect of full-stream and partial high pressure homogenisation (constant pressure of 100 MPa, different temperatures: 20˚C, 40˚C, 60˚C) on selected distinguishing features of the colloidal and emulsion phases of milk. The pH values of milk decreased significantly (p<0.05) as a result of full-stream homogenisation, while they remained unaffected by partial homogenisation (p0.05). Most of the changes in the titratable acidity and conductivity of milk triggered by full-stream homogenisation and partial homogenisation were not statistically significant (p0.05). Partial high pressure homogenisation had a weaker effect on reducing rennet coagulation time and heat stability of milk than the process performer with the full-stream method. Full-stream and partial homogenisation resulted in a statistically significant (p<0.05) reduction in the thermal coagulation time by approx. 44% and 30%, respectively in comparison to the control sample. The values of thermal stability time of milk subjected to full-stream and partial high pressure homogenisation were different (p<0.05). The rennet coagulation time of milk did not differ depending on the homogenisation method applied (p0.05). Fat globules size, described by parameters dv10, dv50, dv90, d32, and d43, was statistically significant (p<0.05) lower upon fullstream homogenisation than upon partial homogenisation. The maximum decrease in d32 value was 6.5- and 2-fold as a result of full-stream and partial homogenisation, respectively. Microscopic images show that the low effectiveness of partial homogenisation was due to the flocculation of fat globules. Changes to the viscosity of milk as a result of full-stream homogenisation (a decrease) and partial homogenisation (an increase) were noted as well. The advantage of partial high pressure homogenization over full-stream homogenization is the reduction of the influence of the process on the colloidal stability of milk, while the disadvantage is the low efficiency of the process. High pressure homogenization as an innovative method of preservation can be applied in the dairy industry. The desired features of emulsion and colloidal phases, depending on the product, are the result of selection of the method and temperature of the process.
16

Storage stability of raw milk subjected to vibration

81%
Czerniewicz M., Kruk A., Kielczewska K.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the present study was to determine the effects of cold storage (temp. 4 and 8°C) on some physicochemical properties and technological suitability of raw milk subjected to vertical vibration at various frequencies (10, 30 and 60 Hz). An analysis of the results showed that vibration increased milk acidity and negatively affected milk components. The process caused, among others, an increase in the levels of ionic calcium and free fatty acids, as well as protein degradation (an increase in the formalin number), which deteriorated the technological quality of milk (a decrease in thermal stability and ethanol stability, a shorter rennet coagulation time). The degree of these changes corresponded to an increase in vibrational frequency. Intensive lipolytic and proteolytic processes and enhanced acidity were observed during cold storage of raw milk subjected to vibration. This had a negative effect on the technological suitability of milk. The changes were less significant in the case of deep chilling (4°C).
17
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Content available

Effect of homogenization on milk conductance properties

81%
Banach J. K., Zywica R., Kielczewska K.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 1
The manuscript presents results of investigations aimed at determining changes in conductance properties of raw milk homogenized at pressures of 5, 10, 15 and 20 MPa. Results obtained demonstrated that values of impedance were the highest and those of admittance – the lowest at the applied pressure of ca. 15 MPa, at which additionally the degree of fat globules disintegration appeared to approximate the maximum one (obtained at a pressure of 20 MPa). It was also concluded that the results achieved in the study constitute a basis for further research into the application of electric properties of milk in determination of the degree of fat globules dispersion in the homogenization process of raw milk.
18

Ethanol-induced changes in proteins and some mineral compounds of milk

81%
Czerniewicz M., Kruk A., Kielczewska K.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
The ethanol-influenced changes in proteins and some mineral compounds of milk were examined. Despite apparent phasing (induction and post-induction phases), the ethanol coagulation of milk was found to be a continuous process, lasting until 75% of proteins was coagulated and about 20% of proteins was changed into proteozo-peptone and non-protein nitrogen. It was shown that as2-casein and ß-lactoglobulin were more resistant to alcohol than heating. The solubility of mineral compounds of milk was found to decrease upon the alcohol addition and the Ca/P weight ratio was indicative of variability in the form of salts being precipitated.
19
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Content available

Colloidal stability of milk with various contents of fat subjected to high-pressure homogenization

81%
Kielczewska K., Kruk A., Czerniewicz M., Kopec M.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 3
The research was aimed at determining the effect of high-pressure homogenization (100 MPa) on the stability of proteins and equilibrium of mineral salts in skim milk and milk standardized to fat content of 2% and 4%. High-pressure homogenization of skim milk evoked a slight increase in the content of protein compounds sedimenting during ultracentrifugation and in a degree of their hydratation. In turn, homogenization of milk with the standardized fat content affected a decrease in the content of proteins in milk plasma as well as in the quantity of sedimenting proteins and in the degree of their hydrations, both observed to intensify along with a higher fat content. In addition, the study demonstrated partial denaturation of whey proteins, an increase in the level of soluble forms of calcium and phosphorus salts, as well as a decrease in heat stability and time of rennet coagulation upon high-pressure homogenization. The changes were observed to intensify along with an increasing content of fat in milk.
20

Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations

81%
Kielczewska K., Kruk A., Czerniewicz M., Haponiuk E.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The effect of high-pressure (100 MPa) homogenization on some properties of the emulsion phase and colloidal phase of milk standardized to 2% fat or 4% fat were determined in the study. High-pressure homogenization caused a decrease in the size of fat globules and an increase in the level of protein compounds bound to the milk fat fraction, dependent upon the fat content of milk. The process resulted in an increase in the amount of ultracentrifuged sediment, in the level of sedimenting plasma proteins not bound to the milk fat fraction, and in the solubility of calcium salts and phosphorus salts, as well as a decrease in their levels in the colloidal form, related to the fat content of milk. High-pressure homogenization led to slight changes in active acidity and conductivity (increase), as well as to a substantial decrease in heat stability (max. 42.4%) and a shorter rennet coagulation time (max. 34.5%), directly proportional to fat concentration in milk.
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