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1

Bioavailability of calcium and phosphorus from curd cheese by-products

100%
Klobukowski J., Szpendowski J., Wilczewska J.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
67-73
2

Utilization of UF-permeate for production of beta-galactosidase by lactic acid bacteria

100%
Murad H. A., Refaea R. I., Aly E. M.
Polish Journal of Microbiology
|
2011
|
tom 60
|
nr 2
Four lactobacilli strains (Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacilus casei and Lactobacillus reuteri) were grown in MRS broth and three lactococci strains (Streptococcus thermophilus, Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. lactis biovar. diacetilactis) were grown in M17 broth. L. reuteri and S. thermophilus were chosen on the basis of the best mean β-galactosidase activity of 10.44 and 10.01 U/ml respectively, for further studies on permeate-based medium. The maximum production of β-galactosidase by L. reuteri was achieved at lactose concentration of 6%, initial pH 5.0–7.5, ammonium phosphate as nitrogen source at a concentration of 0.66 g N/L and incubation temperature at 30°C/24 hrs to give 6.31 U/ml. While in case of S. thermophilus, maximum β-galactosidase production was achieved at 10% lactose concentration of permeate medium, supplemented with phosphate buffer ratio of 0.5:0.5 (KH2PO4:K2HPO4, g/L), at initial pH 6.0–6.5, ammonium phosphate (0.66g N/L ) as nitrogen source and incubation temperature 35°C for 24 hrs to give 7.85 U/ml.
3

Physicochemical and sensory changes of goat milk permeate following its fermentation and storage

100%
Cais-Sokolinska D., Pikul J., Dankow R.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated, their colour parameters were measured instrumentally and their sensory profiles were examined. The type of the bacterial cultures applied did not affect the pH value of the permeates over the entire storage period. After the termination of the fermentation process, permeates treated with traditional cultures were characterised by the highest titratable acidity and this relationship did not change until the end of the storage period. Regardless of the type of the bacterial culture applied, the fermentation process resulted in a significant decrease of sample L* lightness and increase of their C* colour. After 6 weeks, values of the L* and C* coefficients of the fermented permeates decreased significantly, whereas the non-fermented permeats failed to exhibit any changes in the colour parameters in the course of their storage. The permeate fermented with the assistance of the traditional bacterial culture received the highest number of points for its overall desirability after 6 weeks of storage. During this period, the ‘metallic’ taste of the permeate disappeared and, simultaneously, we could observe an increase in the intensity of a refreshing taste and fresh smell.
4

Characteristics of nitrogen compounds and nutritive value of whey and permeate obtained in the production of cottage cheeses

100%
Szpendowski J., Klobukowski J., Cichosz G., Staniewski B.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The study was aimed at determining the effect of calcium chloride addition, temperature of milk pasteurization and a separation technique of milk components (centrifugation and ultrafiltration) on the content of nitrogen compounds and nutritive value of protein of whey and permeate obtained in the production process of cottage cheeses. Whey obtained after acid coagulation of milk supplemented with calcium chloride at a dose of 0.04% and pasteurised at a temperature of 90oC/ 15 s, was characterised by statistically significantly lower (at α=0.05) contents of total nitrogen compounds, cysteine-cystine, leucine and lysine, compared to the whey obtained from milk pasteurized at 75oC/ 15 s (with the addition of calcium chloride). Electrophoresis on polyacrylamide gel (Urea-PAGE) demonstrated reduced concentrations of β-lactoglobulin and α-lactalbumin in nitrogen compounds of whey as a result of their interaction with casein upon high pasteurisation of milk enriched with calcium ions. Due to the lower content of protein nitrogen compounds and essential amino acids compared to whey, including the limiting amino acid – leucine, the permeate was characterised by a lower nutritive value of protein expressed by values of chemical score (CS) and essential amino acid index (EAAI).
5

Bioavailability of some macroelements from post-ultrafiltration permeates and whey

100%
Klobukowski J., Szpendowski J., Salmanowicz J.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The bioavailability of calcium, phosphorus and magnesium from post-ultrafiltration permeates and whey obtained during curd cheese production was determined. The bioavailability of mineral components was expressed with the co-efficients of apparent absorption (A) and retention (R). Dietary studies on rats indicated a high bioavailability of calcium and phosphorus from post-ultrafiltration permeates and whey. Diets containing acid permeate showed significantly higher calcium and phosphorus absorption and retention values. Acid-rennet (ARP) and acid (AP) permeates and acid-rennet whey (ARW) are considered poor sources of bioavailable magnesium. Among the analysed by-products, the acid-rennet whey (ARW) exhibited the most advantageous magnesium apparent absorption and retention values. Acid-rennet whey (ARW), as well as acid-rennet (ARP) and acid (AP) permeates can be used as a valuable component of many food products.
6

Retrograde transfer of 125I-radiolabelled activin and inhibin in the periovarian vascular complex in the sow

80%
Wasowska B., Stefanczyk-Krzymowska S., Grzegorzewski W.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
159-167
This study investigated whether activin A and an inhibin-a subunit fragment (INHα) could permeate in a periovarian vascular complex from ovarian effluent into the ovarian artery and be retrograde transferred into the ovary. Radiolabelled activin A (125I-activin A) and INHα (125I-INHα) were injected (2.7xl07 dpm) into follicles or corpora lutea (CL). It was demonstrated that 125I-activin A and 125I-INHa were released into the ovarian effluent and permeated into the arterial blood supplying the ovary in both phases of the cycle. The concentration of 125I-activin A in ovarian arterial blood was higher in the luteal phase (LP) than in the follicular phase (FP) (P<0.0001) in contrast to 125I-INHα which was higher in the FP (P<0.0001). The concentration of 125I-activin A in uterine tissues generally did not differ between the phases of the estrous cycle, but the concentration of 125I-INHα was higher (P<0.05) in the FP than in the LP. The concentration of 125I-activin A was higher in the LP in samples of endometrium and myometrium (P<0.05), as well as mesometrium (P<0.01), and higher in the FP in samples of mesometrium (P<0.05) close to the ovary than in the samples adjoining the uterine body. In the FP, the concentration of 125I-INHa was higher in endometrium and mesometrium close to the ovary than in samples adjoining the uterine body (P<0.05). In conclusion, the study demonstrated that it was possible for INHa and activin A to be retrograde transferred to the ovary. Thus this transfer could elevate their concentration in arterial blood supplied to the ovarian follicles or CL and may influence production of these peptides in the ovary, modulating ovarian function.
7

Effect of different methods of milk protein coagulation and separation on the chemical composition and nutritive value of whey and permeate obtained during the production of cottage cheese

80%
Szpendowski J., Salamonowicz J., Cichosz G.
Polish Journal of Natural Sciences
|
2005
|
tom 18
199-209
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