Wyniki wyszukiwania - AGRO

1

Viability of Lactobacillus acidophilus in fermented milk products during refrigerated storage

100%

Bolin Z., Libudzisz Z., Moneta J.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 3

The viability was studied for four L. acidophilus strains (B, V-74, CH-2 and CH-5) and their mixtures in fermented milk products under refrigeration at 7°C for 35 days. L. acidophilus В exhibited no significant loss in viability after 35 days and maintained above 107 cfu/mL. The viability of strains V-74 and CH-2 declined but was higher than 106 cfu/mL of live cell numbers following 35 days. Strain CH-5 showed the poorest survival and its viable counts at the end-point of the test were around 104 cfu/mL. The mixtures of L. acidophilus strains had a lower loss in viability than single-strain cultures. Their viable cell counts were over 107 cfu/mL, which was more than the desired therapeutic-minimum dose. Regarding the viability displayed by the 4 strains, L. acidophilus strain В is suggested to be the best culture for further use. Moreover, use of a mixed-strain culture of L. acidophilus as a starter presents a good way to improve the viability of the organism during storage.

2

Influence of Ukraine milk-product competitiveness on the sustainable rural development

86%

Slavkova O.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2008

|

tom 10

|

nr 5

In the paper the situation on Ukrainian and Polish milk marketwere presented and its influence on level of dairy industry competetinvness. The Authors stated that the minimum of heard have to have the 15 cows.

3

Content of cis9trans11 C18:2 acid [CLA] and trans isomers of C18:1 acid in yoghurts and bioyoghurts

86%

Paszczyk B., Zegarska Z., Borejszo Z.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

The research was aimed at comparing contents of cis9trans11 C18:2 acid (CLA) and trans isomers of C18:1 acid in commercial yoghurts and bioyoghurts as well as acquiring information whether CLA concentration in yoghurts and bioyoghurts differs from that in the initial material. Determinations were carried out with the method of gas chromatography using a 100-m capillary column with CP Sil 88 phase. Investigations demonstrated that in commercial yoghurts and bioyoghurts analysed the content of cis9trans11 C18:2 acid (CLA) and the total content of trans isomers of C18:1 acid were alike. The mean content of CLA in fat isolated from the yoghurts examined ranged from 0.41% to 0.43% of the total fatty acid composition, whereas in fat extracted from the bioyoghurts under study it ranged from 0.41% to 0.44%. The total content of trans isomers of C18:1 acid in yoghurts oscillated between 1.66% and 2.34% of the total fatty acid composition, and that in the bioyoghurts – between 1.95% and 2.91%. The content of cis9trans11 C18:2 acid in the total fatty acid composition of fat obtained from raw bulk milk examined did not differ from its content in fermented drinks produced from that milk. The mean content of CLA in fat of the yoghurts accounted for 0.53%, whereas that in fat of milk they were produced from – for 0.52%. Fat of the bioyoghurts analysed was characterised by a slightly lower content of cis9trans11 C18:2 acid as compared to the raw material. The mean content of trans isomers of C18:1 acid reached 2.25% in yoghurts, 2.00% in bioyoghurts and 2.13% of the total fatty acid composition in raw milk.

4

Konkurs: Najlepsze wyroby mleczarskie

72%

Szalacha E.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1996

|

nr 11

5

The tendencies of changes on the Russian milk market

72%

Shevelova S.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2007

|

tom 09

|

nr 4

The work analyses the current state and dynamics of changes in separate branches of the Russian diary industry and predicts prospects for the development of the Russian milk market.

6

Effect of nutrition on reproductive efficiency of dairy animals

72%

Ibtisham F., Nawab A., Li G., Xiao M., An L., Naseer G.

Medycyna Weterynaryjna

|

2018

|

tom 74

|

nr 06

Nutrition plays a key role in the maintenance of animal reproductive performance. Reduced reproductive efficiency can decrease the profitability of dairy production by increasing days open, calving interval, the number of services per conception, culling rate, and veterinary services. Nutritional requirements increase rapidly with milk production after calving, but an improper diet plan could result in a negative energy balance (NEB). NEB delays the time of first ovulation through uncoupled hormones production. A diet high in fat could prevent the NEB state by increasing the energy status of animals. Protein supplementation supports high production but can also have severe effects on the reproductive performance of the animal. Deficiency of minerals can also alter the reproductive performance of the animal. This article has generally focused on the effects of various nutrients on reproductive efficiency of dairy cattle.

7

Doceniajmy mleko i jego przetwory

72%

Filipek M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1999

|

nr 01

21-22

8

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Implementation of CAP programs aimed at increasing the consumption of fruit, vegetable and milk products in Polish schools

72%

Halicka E.

Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego

|

2011

|

tom 11(26)

|

nr 3

The Common Agriculture Policy’s Fruit Scheme and School Milk Program are EU-wide institutional attempts to encourage consumption of selected food products among children by increasing their availability in schools. The number of pupils participating in both schemes in Poland has reached more than 67% and 38% of the appropriate target groups. Pilot studies, carried out in 2010 and 2011, indicate what products are most preferred by Polish schoolchildren from among those made available to them through the schemes. Circa 86% of the surveyed children living in cities would like to obtain more milk products in schools, especially yogurts. In order to make both CAP schemes more nutrition-oriented the education component should be strengthened since the availability and the price are important, but not exclusive determinants of food choice.

9

The effect of housing system of Simmental cows on processing suitability of milk and quality of dairy products

72%

Radkowska I., Herbut E.

Animal Science Papers and Reports

|

2017

|

tom 35

|

nr 2

The aim of the study was to determine the effect of two feeding systems (TMR - group I, pasture - group II) on physicochemical properties of milk, its suitability for making rennet cheese and butter, and sensory properties of these products. The study was conducted with second and third lactation Simmental cows between 30 and 200 days of lactation. Total milk yield for the lactation period was 6000 litres. Somatic cell count during the study was considerably higher in group I (350 thous-mf on average) than in group II (250 thous.-mlˉ¹ on average). During the study milk samples for chemical analyses were collected once a month. Milk of group II cows was characterised by lower active and potential acidity, higher ethanol stability, and greater tolerance to heat treatment. Rennet-induced clotting time was significantly (p<0.05) shorter for milk of group II cows (202 sec) compared to that of group I cows (248 sec). Sensory evaluation showed that group II milk was characterised by better taste, more intense (p<0.05) aroma, better consistency and significantly (p<0.05) more intense yellow colour, which received a higher score. Rennet cheese yield per 10 l of milk was similar in both groups; however, cheese made from the pasture group milk had a more compact clot. The organoleptic evaluation showed that cheese from group II had a significantly (p<0.05) more intense colour (4.73 vs. 4.07 pts), better consistency (4.87 vs. 4.00 pts) as well as better taste (4.87 vs. 4.20) and aroma (4.73 vs. 4.47) when compared to group I. Immediately after production, butter made from milk of pasture-fed cows had considerably better fat parameters. Butter fat from group II was characterised by a higher iodine number, which measures fat unsaturation level. The higher unsaturated fatty acid content contributed to a decrease in solidification and melting points of fat and to more intense lipolytic and oxidative processes, as evidenced by the higher acid number, peroxide value and TBA value. At the beginning of storage, butter produced from milk of group II cows received significantly (p<0.05) higher scores for colour and consistency as well as higher (p<0.05) scores for aroma and taste. At 30 days of storage no differences were observed between the groups. The results of the present experiment show that pasture feeding has a positive effect on the processing suitability, of milk and the sensory properties of rennet cheese and butter, but the produced butter is more susceptible to undesirable changes during storage.

10

Zawartosc rteci w mleku i jego przetworach

72%

Gajewska R., Nabrzyski M., Kania P.

Bromatologia i Chemia Toksykologiczna

|

1994

|

tom 27

|

nr 1

29-31

Przedstawiono wyniki oznaczeń rtęci w mleku utrwalonym metodą U HT (Ultra-High-Temperature), pasteryzowanym, zagęszczonym oraz jogurtach i biojogurtach naturalnych i owocowych.

11

Magnetic resonance imaging method of rapid remote control of casein concentration in milk products in unopened packages

72%

Alekseev G. V., Khripov A. A.

Inżynieria Przetwórstwa Spożywczego

|

2014

|

nr 1

12

Influence of inulin and storage time on colour parameters of fermented goat's milk products

72%

Pyrzynska E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2018

|

nr 2

13

Rapid methods of assessing as a tool for quality improvement and standardization of food products

72%

Konieczny P., Bilska A., Uchman W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2006

|

tom 09

|

nr 3

14

Cholesterol and lipid peroxides in animal products and health implications – a review

72%

Orczewska-Dudek S., Bederska-Lojewska D., Pieszka M., Pietras M. P.

Annals of Animal Science

|

2012

|

tom 12

|

nr 1

15

Effect of breed and feeding season on the nutritive quality of goat's milk

72%

Bernacka H.

Folia Biologica

|

2005

|

tom 53

|

nr Suppl.

16

Preferences, consumption and choice factors for milk and its products among school children

72%

Wadolowska L., Babicz-Zielinska E., Schlegel-Zawadzka M., Przyslawski J., Czarnocinska J.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

|

nr 2

The preferences and frequency of consumption of milk and its products were evaluated among school children together with determining the significance of factors affecting the choice of the products. The studies were carried out among 1498 school children (820 girls and 678 boys aged 15 to 19 years) from selected regions of northern, central and eastern Poland. The preferences were determined for 13 groups of dairy products by test method with a 5-point hedonic scale. For the same groups of products, the studies on consumption frequency were conducted using a 5- point scale. The significance of factors affecting the choice of the analysed products was determined for their 13 groups by the test based on a 3- point hedonic scale. The dairy products that were preferred the most and consumed most frequently by school children included fruit fermented milk beverages and ripening cheeses. Milk was less preferred though it took the first place in ranking the consumption frequency. The preferences of individual dairy products and the frequency of consumption were significantly correlated for the groups of boys and girls. The factors considered in the choice of dairy products included, above all, the quality factors of the product, in this sensory properties, and to a lesser degree the nutritional value. The sex was of minor importance to the significance of choice factors.

17

Prediction Listeria monocytogenes growth in milk - comparison with pathogen modelling program 7.0

72%

Kowalik J., Tarczynska A. S., Lobacz A., Ziajka S.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

Securing food safety is one of the priority political tasks of almost every country. Assessment of risk in its microbiological aspect is a systematic process of identification and evaluation of hazards resulting from microbiological contaminations. Predictive microbiology that serves identification and understanding of microorganisms’ ecology in food, influence of the technological process, distribution and storage on their survival and inputting that information into devices and systems monitoring the technological process is the tool of risk assessment. The reaction of microorganisms to the environment can be presented in the form of predictive models. The aim of studies was to construct mathematic models of Listeria monocytogenes 38 growth in sterilization milk during storage at 3-15oC and compare them with estimations based on Pathogen Modeling Program 7.0 (PMP 7.0). Microbiological tests were carried out using the impedimetric method (monitoring system Bactometer M64 - Biomerieux). The behaviour of Listeria monocytogenes 38 in milk was presented in the form of a regression function with 95% confidence level and a cumulative model (polynomial response surface). Selected results of analyses were compared with predictions obtained from the PMP ver. 7.0 software. It was established that models obtained from tests on the specific product were different from those obtained on the basis of microbiological media. The predictive models that might be useful in creating microbiological quality should be constructed for each type of food individually.

18

Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates

72%

Kycia K., Pluta A., Zmarlicki S.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

The influence of the addition of cheese base on some physicochemical and textural properties of processed cheese spread was investigated. Cheese base was obtained from whole milk (3.2% fat) concentrated by UF (CF=4–5), inoculated with yoghurt starter culture and fermented at 44±1oC until its pH dropped down to 5.1–5.2. Cheese base was used for the production of processed cheese spread standardised to 55% of moisture and 55% of fat in dry solids. Five experimental processed cheeses were obtained containing 0 (control sample), 10, 30, 50 and 70% of cheese base in relation to the total cheese ingredients. The best processed cheese spreads were obtained when the addition of cheese base to the processed cheese was 30%. With such an addition of the cheese base the physicochemical, sensory and textural properties of the final product were similar to those of the control cheese. The results indicated that the addition of cheese base at the level of at least 50% tended to lower pH and protein content of spreads as well as unfavourably increase the hardness of the cheeses. It has been shown that the developed cheese base can successfully replace the young rennet cheese in processed cheese spread production.

19

Sensory quality of commercial full fat and reduced fat cheeses

72%

Lamparski G., Tobota G., Troszynska A., Fornal J.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

The aim of the present study was to compare the sensory quality of cheeses with different fat content. The samples studied were Polish commercial semi-hard type cheese and its reduced fat version. The sensory quality of cheeses was evaluated by quantitative descriptive analysis (QDA) and as hedonic ratings on day 10, 50 and 80 of their storage under traditional conditions (refrigerator 4°C). The chemical composition of the cheeses was analysed as well. The chemical analysis and sensory evaluation (QDA) proved that the level of fat in cheeses and their storage period had a significant effect (p<0.05) on some chemical parameters of cheese and some sensory attributes. Statistically significant attributes which differentiated the profile of sensory quality of both varieties (p<0.05) of cheeses were: creamy odour, sour odour, yellow colour, salty taste, sweet taste, bitter taste, hardness and dryness. The results obtained with the QDA analysis were confirmed by the PCA analysis. Differentiating the sensory profile of cheeses (QDA) did not influence (p<0.05) their overall quality.

20

Sensory quality of new probiotic beverages based on cheese whey and soy preparation

72%

Dalev D., Bielecka M., Troszynska A., Ziajka S., Lamparski G.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

Four fermented probiotic beverages, three based on a mixture of cheese whey and soy preparation, and one on a soy preparation solely were evaluated. The products were fermented with selected probiotic strains of Bifidobacterium breve, B. infantis, B. animalis/lactis, Lactobacillus plantarum, L. casei, and Streptococcus thermophilus, used in the form of synergistic sets. After fermentation, the beverages were supplemented with processed fruits, and subsequently, their sensory properties were evaluated by Quantitative Descriptive Analysis (QDA). Eighteen attributes for the investigated products, describing odour, appearance, taste, and consistency, were defined. The results obtained showed that during fermentation and subsequent fruit supplementation non-desired attributes of the soy preparation, like beany taste and flavour as well as aftertaste disappeared, and pleasant fruity, slightly acidic and sweet tastes appeared. All beverages were appraised with relatively high overall score (7.07-7.82 out of 10) over the control non-fermented soy preparation (score 1.13 out of 10). The final products, as new probiotic beverages, were characterised with good sensory properties, and in addition a high cell number of the probiotic bacteria (about 109 cells/mL).

Ograniczanie wyników