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  1. 7 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  2. 7 Polish Journal of Food and Nutrition Sciences

  3. 4 Żywność Nauka Technologia Jakość

  4. 3 Acta Scientiarum Polonorum. Technologia Alimentaria

  5. 3 Polish Journal of Natural Sciences. Supplement

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  1. 7 Domagala J.

  2. 6 Wszolek M.

  3. 5 Bonczar G.

  4. 3 Grega T.

  5. 3 Walczycka M.

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  1. 2 2019

  2. 4 2018

  3. 1 2017

  4. 1 2016

  5. 1 2011

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1

Characteristics of natural yoghourt containing inulin

100%
Klebukowska L., Dajnowiec F., Zander L., Kornacki K.
Polish Journal of Natural Sciences
|
2002
|
tom 11
2

Changes in texture of yoghurt from ultrafiltrated goat's milk as influenced by different membrane types

100%
Domagala J., Kupiec B. E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 1
The influence of type of ultrafiltration membrane on yoghurt texture produced with ultrafiltrated (UF) milk was investigated. Goat’s milk was concentrated with three membranes of the following pore sizes: 10 kDa, 30 kDa and 100 kDa. Ultrafiltration was carried out to complete 2-fold concentration (v/v) of milk. Concentrated milk was used for production of set yoghurt with Chr. Hansen starter culture YC-180. Yoghurt samples were also produced using unaltered milk. The ultrafiltration process had a significant effect on composition of retentates, sensory evaluation of yoghurts, their viscosity and most of their texture parameters. The type of membrane used influenced significantly dry matter, protein, fat and lactose levels as well as acidity of milk retentates. In consequence sensory evaluation scores, viscosity, hardness and cohesiveness of yoghurt gel were also influenced. The size of membranes had a significant effect on ultrafiltration rate.
3

Quality of yoghurts with oat maltodextrine as the fat substitute

88%
Grega T., Gibinski M., Sady M., Walczycka M.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
45-54
4

The yield stress and apparent viscosity of yoghourt subjected to mechanical treatment

88%
Zander L., Zander Z., Haponiuk E.
Polish Journal of Natural Sciences
|
2002
|
tom 11
5
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Content available

Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

75%
Gustaw W., Skrzypczak K., Radzki W.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2019
|
tom 599
6

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

75%
Toczek K., Glibowski P., Tracz S.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2016
|
tom 19
|
nr 3
7

Texture profile of kefir and yogurt with modified configuration of proteins

75%
Bierzunska P., Kaczynski L. K., Cais-Sokolinska D., Kulczynski B.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2017
|
tom 11
|
nr 1
8

Flow behaviour of goat's milk yoghurts and bioyoghurts

75%
Domagala J., Juszczak L.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
Flow behaviour of yoghurts and bioyoghurts produced from goat’s unconcentrated milk at using different starter cultures was compared. Four starter cultures were applied to the production of yoghurts and four to the production of bioyoghurts too. Rheological properties were examined using rotary viscometer Rheotest 2 with controlled shear rate in coaxial cylinders system. Flow curves of yoghurts and bioyoghurts were assigned and described by Ostwald de Waele, Herschel-Bulkley and Casson models. An apparent viscosity was counted for shear rate 3 s-1. Generally, higher viscosity of yoghurts in comparison to bioyoghurts was stated. The yoghurts were generally characterised by higher value of consistency coefficient K and yield stress than bioyoghurts. The yoghurts have shown likewise higher deviation from Newtonian flow (lower values of exponent n) than bioyoghurts.
9

Cholesterol assimilation by commercial yoghurt starter cultures

75%
Ziarno M., Sekul E., Lafraya A. A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 1
The ability to in vitro cholesterol level reduction in laboratory media has been shown for numerous strains of lactic acid bacteria, but not for all strains of lactic bacteria used in the dairy industry. The aim of this work was the determination of the ability of selected thermophilic lactic acid bacteria to cholesterol assimilation during 24 h culture in MRS broth. Commercial starter cultures showed various ability to cholesterol assimilation from laboratory medium. In case of starter cultures used for production of traditional yoghurt, consisting of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the quantity of assimilated cholesterol did not exceed 27% of its initial contents (0.7 g in 1 dm3). Starter cultures used for bioyoghurt production, containing also probiotic strains (came from Lactobacillus acidophilus species or Bifidobacterium genus) assimilated from almost 18% to over 38% of cholesterol. For one monoculture of Lb. acidophilus, cholesterol assimilation ability of 49-55% was observed, despite that the number of bacterial cells in this culture was not different from number of bacteria in other cultures.
10

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

75%
Bonczar G., Regula A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 2
Ewe’s milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starter’s addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.
11

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

75%
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.
12

Analysis of cavern sizes in stirred milk gels

75%
Zander L., Zander Z., Wasilewski R., Kubiak A.
Natural Sciences
|
1999
|
tom 03
13

The vitamin C content in fermented milk beverages obtained from ewe's milk

75%
Bonczar G., Regula A., Grega T.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 1
From ewe’s milk four fermented milk products were made (yoghurt, bioyoghurt, sour milk, kefir) using the following starter culture: for yoghurt: YC-180 (S. thermophilus and L. delbrueckii ssp. bulgaricus), bioyoghurt: ABT-1 (S. thermophilus, L. acidophilus and Bifidobacterium species), sour milk: CH-N-11 (L .lactis ssp. cremoris, L. lactis ssp. lactis, L. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) and for kefir: DA (Lactobacillus ssp., Lactococcus ssp. and yeasts). Raw milk, pasteurised milk, as well as all the products were analysed when fresh, after 7 and 14 day of storage for determination of vitamin C and ascorbic acid content, titratable acidity and pH.
14

Nutritional properties of yoghurts with amaranthus seeds and oat grains additives

63%
Sady M., Grega T., Walczycka M.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
135-142
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of storage time and temperature on the quality of natural yoghurt

63%
Jakubowska M., Karamucki T.
Acta Scientiarum Polonorum. Zootechnica
|
2019
|
tom 18
|
nr 4
16

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

63%
Pyrzynska E.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2018
|
nr 2
17

The content of volatile free fatty acids in milk cultured with yoghurt bacteria

63%
Baranowska M.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
13-21
18
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Content available

Factors influencing the choice and perceptions of yoghurts among old people living in Warsaw

63%
Kozlowska K., Szczecinska A., Roszkowski W., Brzozowska A., Raats M., Lumbers M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
The aim of the study was to analyze how demographic factors (such as gender, age and education period) and health factors (such as general health, problems with heart or digestion, diabetes) influence the choice of yoghurts among people aged 65+ and what kind of perceptions of functional foods are formed by the respondents. The study was carried out in Autumn 2003 in the group of 96 Warsaw citizens, without extreme visual and/or hearing impairments. The seniors were divided into experimental groups according to gender (48 women and 48 men) and age (65–74 years old and 75+, in equal proportions). In order to determine seniors’ perceptions of yoghurts a Repertory Grid Method (RGM) was used and empty packages of 5 functional and 2 conventional yoghurts were presented to the subjects in 3 triads. In general, health aspects and taste of yoghurts were the most important factors influencing the food choice, in particular for people who were overweight or obese or suffered from heart problems. Healthy yoghurts were seen by most seniors as natural products, without any additives or even fruits. However, the presence of other functional ingredients such as active biocultures, fibre or vitamins were perceived as additional benefit for health. Consequently, functional yoghurts were in general perceived as healthier than conventional ones. Health expectations of seniors (especially those with heart problems) were met if fat content in yoghurts was in the range of 0.0–1.0%. Therefore, functional yoghurts, being usually low fat, were often perceived by older people as having more proper fat content when compared to the conventional ones. Taste of yoghurts was not important regardless of the fact whether the product belonged to either functional or conventional yoghurts.
19

Proportion of the microflora of Lactobacillus and Streptococcus genera in yoghurts of different degrees of condensation

63%
Cais-Sokolinska D., Pikul J.
Bulletin of the Veterinary Institute in Puławy
|
2004
|
tom 48
|
nr 4
20
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Assimilation [in vitro] of cholesterol by yogurt bacteria

63%
Dilmi-Bouras A.
Annals of Agricultural and Environmental Medicine
|
2006
|
tom 13
|
nr 1
A considerable variation is noticed between the different species studied and even between the strains of the same species, in the assimilation of cholesterol in synthetic media, in presence of different concentrations of bile salts and under anaerobiosis conditions. The obtained results show that certain strains of Streptococcus thermophilus and Lactobacillus bulgaricus resist bile salts and assimilate appreciable cholesterol quantities in their presence. The study of associations shows that only strains assimilating cholesterol in a pure state remain active when they are put in associations, but there is no additional effect. However, the symbiotic effect between Streptococcus thermophilus and Lactobacillus bulgaricus of yogurt, with regard to bile salts, is confirmed. The lactic fermenters of yogurt (Y2) reduce the levels of total cholesterol, HDL-cholesterol and LDL-cholesterol, in a well-balanced way. In all cases, the assimilated quantity of HDL-cholesterol is lower than that of LDL-cholesterol. Moreover, yogurt Y2 keeps a significant number of bacteria, superior to 108 cells ml-1, and has a good taste 10 days after its production.
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