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Czasopisma help

  1. 3 Żywność Nauka Technologia Jakość

  2. 2 Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

  3. 2 Acta Scientiarum Polonorum. Technologia Alimentaria

  4. 2 Animal Science Papers and Reports

  5. 2 Bulletin of the Veterinary Institute in Puławy

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Autorzy help

  1. 6 Bonczar G.

  2. 5 Wszolek M.

  3. 3 Domagala J.

  4. 2 Cais-Sokolinska D.

  5. 2 Dankow R.

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Lata help

  1. 2 2017

  2. 1 2015

  3. 1 2014

  4. 1 2013

  5. 1 2011

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1

Production and composition of sheep milk in Slovakia

100%
Margetin M., Capistrak A., Spanik J.
Zeszyty Naukowe. Przegląd Hodowlany
|
1997
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tom 34
2

Production of enterotoxins by Staphylococcus aureus isolated from sheep milk

100%
Holeckova B., Kalinacova V., Gondol J., Fotta M., Holoda E., Belickova E.
Bulletin of the Veterinary Institute in Puławy
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2004
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tom 48
|
nr 1
3

Anthelmintic residues in goat and sheep dairy products

84%
Jedziniak P., Olejnik M., Rola J. G., Szprengier-Juszkiewicz T.
Bulletin of the Veterinary Institute in Puławy
|
2015
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tom 59
|
nr 4
A multiresidue method (LC-MS/MS) for determination of wide range of anthelmintics was developed. The method covered benzimidazoles: albendazole (and metabolites), cambendazole, fenbendazol (and metabolites), flubendazole (and metabolites), mebendazole (and metabolites), oxibendazole, thiabendazole (and metabolites), triclabendazole (and metabolites); macrocyclic lactones: abamectin, doramectin, emamectin, eprinomectin, ivermectin, moxidectin; salicylanilides: closantel, ioxynil, nitroxynil, oxyclosamide, niclosamide, rafoxanid and others: clorsulon, derquantel, imidocarb, monepantel (and metabolites), morantel, praziquantel, and pyrantel. The method was used to examine the potential presence of anthelmintics in goat and sheep milk and dairy products from the Polish market. A total of 120 samples of milk, yoghurt, cottage cheese, cream cheese, and curd were analysed. None of the samples were found positive above CCa (1-10 µg/kg) except for one cottage cheese in which traces of albendazole sulfone were detected (5.2 µg/kg) and confirmed. The results of the study showed negligible anthelmintic residues in the goat and sheep milk and dairy products and confirm their good quality.
4

Fatty acids profile of sheep’s and goat’s milk used in production of cheese introduced as innovative products

84%
Baran J., Pieczonka W., Pompa-Roborzynski M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
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2014
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nr 2
5

The influence of hygienic quality parameters on composition and physical properties of Olkuska sheep milk

84%
Ptasinska-Marcinkiewicz J.
Polish Journal of Natural Sciences
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2017
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tom 32
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nr 1
The aim of this study was to determine the influence of sheep’s milk hygienic quality parameters on its composition and physical characteristics. During the three-year study 140 samples of Olkuska sheep milk were collected for analyzes. The samples were taken during the morning milking, and then were tested to determine the composition, physical properties, the presence of inhibitory substances, somatic cell count (SCC) and the total number of microorganisms. The increase in SCC and the total number of microorganisms caused an increase in dry matter content, total protein, casein, fat, total and soluble ash, pH, viscosity, conductivity and freezing point, and a decrease in lactose content, acidity and density. Statistically significant correlations were obtained for the relationship between SCC and the content of casein, fat, acidity, pH, density, and conductivity. As regards the total number of microorganisms most of the correlations were statistically significant, and the calculated correlation coefficients were higher than in case of SCC.
6

Economic aspects of sheep milk production in the mountain regions of Poland

84%
Kawecka A., Paraponiak P.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
185-189
7

In vitro anti-cancer properties of natural vs synthetic conjugated linoleic acid

84%
Lipkowski A. W., Walisiewicz-Niedbalska W., Patkowska-Sokola B., Opolski A., Bodkowski R., Wietrzyk J., Pelczynska M., Nasulewicz A., Gwardiak H., Kwiatkowski J.
Animal Science Papers and Reports
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2003
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tom 21
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nr 1
Anti-proliferative activity was investigated of C18:2 9cis,11trans (conjugated linoleic acid – CLA) isomer isolated from sheep milk fat. The research was conducted on sheep milk fatty acids in natural composition (FA-1) containing 2.0% of the C18:2 9cis,11trans CLA isomer and preparation enriched with CLA, containing up to 9.2% of the CLA isomer (FA-2). The process of enrichment of FA-1 was carried out in two steps. Step I was to remove mid-chain-length saturated fatty acids, primarily C16,by forming adducts with urea (to obtain FA-U), while in step II the short-chain acids were removed by way of supercritical extraction with CO2. The final preparation obtained (FA-2) contained 9.2% of the C18:2 9cis,11trans isomer. A natural sheep milk fatty acid composition (FA-1), the CLA-enriched product (FA-2) and a commercial CLA preparation (CP) were tested for anti-proliferative activity against the cells of human cervical carcinoma (KB), and leukaemia (HL-60). The ID50 dose (resulting in a 50% inhibition of cell proliferation) of FA-2 was found lower than that of the CP preparation. The SRB test showed.
8

Untersuchungen zum Einfluss der Aufzuchtleistang auf Milchleistung und -qualitatsparameter bei Ostfriesischen Milchschafen

84%
Suss R., Fahr R. D., Walther R., Lengerken G.von
Zeszyty Naukowe. Przegląd Hodowlany
|
1997
|
tom 34
9

Effect of genotype on yield and chemical composition of sheep milk

84%
Molik E., Murawski M., Bonczar G., Wierzchos E.
Animal Science Papers and Reports
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2008
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tom 26
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nr 3
The study was carried out on three groups of ewes: group 1 – Polish Mountain Sheep (PMS, n=30),group 2 – prolific Olkuska Sheep (OS, n= 30) and group 3 – F1 PMS × OS crossbreds (n=30). Ewes were aged 4-5 years, weighed 60±5 kg and were milked twice a day from April to the end of August.Individual milk yield was recorded at 10 days intervals and every 30th day bulk milk was sampled to determine its mean chemical composition. During the milking period (i.e. from weaning of lambs)the highest milk yield was achieved by prolific OS while the lowest by PMS ewes (47.1 and 27.1 litres, respectively). Crossbreds yielded on average 31.2 litres of milk, i.e. by 4.1 litres more than PMS ewes. In the milk from first sampling the highest protein content was found in PMS, followed by OS and F1 crossbred ewes.
10

Organizacja selekcji owiec i przerobu mleka owczego na Korsyce

67%
Drozdz A.
Biuletyn Informacyjny. Instytut Zootechniki
|
1997
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tom 35
|
nr 2
5-10
11

Physicochemical and sensory characteristics of sheep kefir during storage

67%
Cais-Sokolinska D., Dankow R., Pikul J.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2008
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tom 07
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nr 2
63-73
The aim of the study was physicochemical and sensory characterization of kefir manufactured from sheep milk following its production and storage at refrigerated conditions. Sheep milk inoculated with different starter cultures was incubated at the temperature of 23°C (culture DA) and 26°C (culture DC) for the period of 16-18 h until it reached pH of 4.6. The obtained kefir was assessed on the basis of: the extent of its acidification, the content of taste and smell substances and the results of sensory evaluation. The initial titratable acidity of the kefir manufactured with the assistance of the DA culture reached 48.2°SH and was by 14% higher than that of the kefir manufactured with the DC culture. After 21 days of storage, the titrable acidity of the kefir was by 6.5°SH higher in comparison with the values obtained directly after its manufacture. With the passage of storage time, the amount of free fatty acids (FFA) in the examined kefir samples increased significantly. Higher quantities of FFA were found in the kefir with the DA culture than with the DC culture. Kefir obtained with the assistance of the DA culture contained less acetaldehyde and diacetyl directly after manufacture. The quantities of these compounds underwent significant changes during storage. Kefirs manufactured using the DC cultures were more desirable from the sensory point of view than those manufactured using the DA culture. Irrespective of the applied starter culture, the highest overall acceptability scores were awarded to the kefir on the 7th day of storage.
12
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Zaleznosci miedzy parametrami chemicznymi a tekstura swiezej i parzonej masy serowej z mleka owczego

67%
Bonczar G., Walczycka M.
Żywność Nauka Technologia Jakość
|
2001
|
tom 08
|
nr 3
24-31
Badano parametry chemiczne i teksturę świeżej masy serowej, wyprodukowanej według zmodyfikowanej metody produkcji serów w typie oszczypka. Dokonano również pomiaru tekstury masy serowej po jej zaparzeniu. Stwierdzono, że zawartość wapnia w masie serowej oraz jej gumiastość są najbardziej skorelowane z pozostałymi badanymi cechami masy serowej. Stwierdzono, że zaparzanie masy serowej spowodowało wzrost jej twardości, gumiastości, przeżuwalności i spoistości, a obniżenie sprężystości.
13

Influence of manufacturing technology on amino acid composition of soft white unripened cheese from sheep milk

67%
Pakulski T., Bagnicka E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2017
|
tom 20
|
nr 1
14

The content of conjugated linoleic acid (CLA) isomer groups in milk of two Polish sheep breeds determined by silver ion liquid chromatography (Ag plus minus HPLC)

67%
Rozbicka-Wieczorek A., Radzik-Rant A., Rant W., Czauderna M.
Folia Biologica
|
2013
|
tom 61
|
nr 1-2
15

Sensory evaluation and rheological properties of yoghurts prepared from goat, cow and sheep milk

67%
Domagala J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2008
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tom 11
|
nr 3
16

The fermentation dynamics of sheep milk with increased proportion of whey proteins

67%
Lasik A., Pikul J., Dankow R., Cais-Sokolinska D.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 2
Introduction. A new trend in food production is to use a whey proteins as a food addi- tives. The aim of this research project was to evaluate the impact of increased proportions of whey proteins in sheep milk on the course of its fermentation process. Material and methods. The materials used in the experiments was sheep and cow milk of natural ratio of whey to casein proteins (1:4) and sheep milk in which the ratio of whey to casein proteins amounted to 1:1 and 4:1. The dynamics of the fermentation process and the stability of final products was described on the basis of pH value, titratable acidity, lactose, galactose and lactic acid content. Results. Higher, in relation to natural, ratios of whey to casein proteins (1:1 and 4:1) in sheep milk increased the acidity of the final product after incubation and decreased the degree of fermented lactose. The cooling storage of fermented milks failed to affect changes in pH value, titratable acidity, galactose and lactic acid content of the final products. Conclusion. Changes in ratios of whey to casein proteins result in differences in dynamics of sheep milk fermentation but not influenced on final product's stability.
17
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Jakosc oszczypkow z uwzglednieniem oceny mleka owczego i zetycy

67%
Paciorek A., Bonczar G.
Żywność Nauka Technologia Jakość
|
2001
|
tom 08
|
nr 1
103-116
Prześledzono proces produkcji oszczypków w trzech wybranych bacówkach. Dokonano analizy fizykochemicznej i mikrobiologicznej mleka owczego, oszczypków oraz serwatki, w ciągu sezonu doju owiec. Stwierdzono, że proces produkcji oszczypków był zbliżony w trzech bacówkach. Oszczypki różniły się pod względem badanych parametrów zarówno w zależności od miejsca, jak i czasu produkcji. Jakość mikrobiologiczna oszczypków nie była zadawalająca.
18

Concentrations of carnosine, anserine, L-histidine and 3-methyl histidine in boar spermatozoa and sheep milk by a modified HPLC method

67%
Ducci M., Pacchini S., Niccolini A., Gazzano A., Cerri D., Gadea J., Bobowiec R., Sighieri C., Martelli F.
Polish Journal of Veterinary Sciences
|
2006
|
tom 09
|
nr 3
The present study deals with the application ofhigh-perform ancc-liquid-chromatographyl(HPLC) method for a quantitative detection of carnosine, anserine, L-histidine and 3-methyl-L-histidine in biological material with o-phthaldialdehyde (OPA) post column derivatisation at the constant temperature of 50°C. For this purpose, some mobile-phases were prepared with scalar acetonitrile concentrations. A complete separation of all molecules, particularly for carnosine and 3-methyl-L-his- tidine, was obtained with a solution of acetonitrile and 6mM hydrochloric acid with 0.48 M sodium chloride (5%:95% v/v). Post column derivatisation reaction at temperature of 50°C permitted to obtain an increase in sensibility of all molecules. This method has been utilised for detection of histidine dipeptides in boar spermatozoa and in sheep milk. Concentrations (mean ± S.E. nmol/109 spermatozoa) of carnosine (0.96 ± 0.14) and anserine (0.83 ± 0.18) in boar spermatozoa were significantly lower than those of L-histidine (52.85 ± 4.86) and 3-methyl-L-histidine (83.07 ± 7.1). Positive correlation was found between carnosine and anserine contents (r=0.740; p<0.01) and between L-histidine and 3-methyl-L-histidine (r=0.657; p<0.01). All histidine dipeptides studied were also present in 40 samples of sheep milk. In a case of samples without unit-forming colonies (UFC) of Staphylococcus coagulase-positive, carnosine concentrations (9.17 ±0.89 nmol/ml) were higher than anserine (0.51 ±0.02 nmol/ml) and both were significantly lower in respect to L-histidine (49.51 ± 6.48 nmol/ml) and 3-metyl-L-histidine (81.21 ±6.82 nmol/ml). A negative correlation was observed between carnosine milk levels (r=-0.773; p<0.01) and UFC/ml of Staphylococcus coagulase-positive. In conclusion this very simple and fast method can be used to detect histidine dipeptides in biological compartments where their concentrations are very low.
19
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Mozliwosci i zakres interpretacji zroznicowania cech jakosci mleka roznych gatunkow metoda analizy funkcji dyskryminacyjnej

59%
Pieczonka W.
Żywność Technologia Jakość
|
1998
|
tom 05
|
nr 4
52-60
20
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Jakosc i trwalosc kefiru i jogurtu produkowanego z owczego mleka

59%
Bonczar G., Wszolek M.
Żywność Technologia Jakość
|
1997
|
tom 04
|
nr 1
61-68
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