Wyniki wyszukiwania - AGRO

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Conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in mould cheeses

100%

Paszczyk B., Borejszo Z., Luczynska J.

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

This study was aimed at determining the content of cis9transll C18:2 (CLA) acid and of trans isomers of C18:l and C18:2 acids in fat of mould cheeses originating from various producers (from different countries) available on the market in the city of Olsztyn. Analyses were carried out for 20 types of mould cheeses originating from different EU Member States, i.e. Poland (8 types) as well as Denmark, Germany, France and Italy (3 types from each country). The content of cis9transll C18:2 acid in fat of the analyzed mould cheese originating from Polish producers ranged from 0.25 to 0.64% and did not differ significantly (p>0.05) from that noted in fat extracted from cheeses originating from the other EU Member States. The content of this acid in cheeses from Denmark ranged from 0.50 to 0.54%, in those from Germany - from 0.44 to 0.81%, in those from Italy - from 0.48 to 0.51%, and in those from France - from 0.41 to 0.54% of the total fatty acid composition. Contents of trans isomers of C18:l acid in cheeses from Poland accounted for 1.94 to 2.64% of the total fatty acid composition. A similar content of those isomers was reported in the French cheeses. In turn, in the cheeses originating from Denmark, Germany and Italy the total content of C18:l trans isomers was found to be significantly (p≤0.05) higher. Trans isomers of C18:2 acid analyzed in the Polish cheeses constituted from 0.57 to 0.73%. In the cheeses from Denmark and France they were at a similar level, whereas in the cheeses from Germany and Italy the total content of those isomers was significantly (p ≤ 0.05) higher than in the Polish cheeses. The study demonstrated that the investigated mould cheeses originating from various producers and from various countries, and available on the Olsztyn market, were characterized by similar contents of CLA and diversified contents of trans isomers of C18:1 and C18:2 acids.

2

Selected attributes of Gouda cheeses quality

100%

Bohdziewicz K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 1

3

Effect of pectins on the microstructure and quality of typical Spanish fresh cheese: Burgos cheese

100%

Hernando I., Perez-Munuera I., Lluch M. A.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

4

Statistically-interpreted sensory assessment of smooth unripening cheeses

100%

Podhajna E., Kujawski M., Jachnowicz A., Roskosz A.

Polish Journal of Natural Sciences

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2002

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tom 11

5

Ripening of rennet cheeses with different content of salt

100%

Wisniewska K., Reps A., Jarmul I., Iwanczak M.

Natural Sciences

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1999

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tom 03

6

Presence of Escherichia coli O157 and O157:H7 in raw milk and Van herby cheese

86%

Sancak Y. C., Sancak H., Isleyici O., Durmaz H.

Bulletin of the Veterinary Institute in Puławy

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2015

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tom 59

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nr 4

The Shiga toxin-producing Escherichia coli (STEC) strains are currently considered important emerging pathogens threatening public health. Among Shiga toxin-producing Escherichia coli, E. coli O157:H7 strains have emerged as important human pathogens. This study was conducted to determine the presence of Escherichia coli O157 and O157:H7 in raw milk samples and Van herby cheese samples. For this purpose, 100 samples of raw milk were collected and 100 samples of herby cheese sold for consumption in Van province in Turkey were obtained from grocers and markets in order to detect the presence of Escherichia coli O157 and O157:H7. The method of E. coli O157 and O157:H7 isolation proposed by the Food and Drug Administration (FDA) was used. E. coli O157 in raw milk and herby cheese samples was found in 11% and 6% of samples respectively, and E. coli O157:H7 was found in 2% of herby cheese samples. No E. coli O157:H7 was detected in raw milk samples. This study showed that raw milk was contaminated with E. coli O157 and herby cheese was contaminated with both E. coli Ol 57 and E. coli Ol57:H7; therefore, herby cheese poses a serious risk to public health.

7

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

86%

Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

8

Essential oils as active ingredients in soft cheese

86%

Kunicka-Styczynska A.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

9

Fatty acid profile of milk fat in the local dairy products from north-eastern Poland

86%

Pietrzak-Fiecko R., Staniewska K., Staniewski B.

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 fatty acid profile of cheese and tvorog milk fat obtained from the local producers from the region of north-eastern Poland. The material consisted of tvorog and cheese samples made from cow, goat and sheep’s milk. Methyl esters of fatty acids in milk fat was prepared with the use of IDF Standard 1999 and was performed by the gas chromatography method. Differences were found in the percentage share of each fatty acid group depending on the type of milk from which the cheese was produced. It may be concluded that local tvorog and cheese made from goat’s, sheep’s and cow’s milk from north-eastern Poland may be a valuable source of short- and medium-chain fatty acids as well as CLA.

10

Antioxidant activity of the peptide fraction from Parmigiano-Reggiano cheeses at different ageing times

86%

Bottesini C., Paolella S., Lambertini F., Galaverna G., Dossena A., Marchelli R., Sforza S.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

11

Applicability of bacterial growth models in spreadable processed cheese

86%

Weiss D., Kaczmarek A., Stangierski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2015

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tom 14

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nr 3

Background. Food spoilage is a process in which the quality parameters decrease and products are no longer edible. This is a cumulative effect of bacteria growth and their metabolite production, which is a factor limiting shelf life. Thus, the aim of the study was to evaluate whether microbiological growth models for total viable count (TVC) and Clostridium strain bacteria are reliable tools for prediction of microbiological changes in spreadable processed cheese. Material and methods. Investigations were conducted for two types of bacteria: TVC and Clostridium in following temperature: 8°C, 20°C and 30°C. A total number of aerobic bacteria was determined based on standard PN-EN ISO 4833:2004 and Clostridium was detected by using microbiological procedure for sulphite-reducing anaerobic spore-bacteria with a selective nourishment. During the analysis nonlinear regression and Baranyi and Roberts primary model were used. Results. For temperatures 20°C and 30°C, Baranyi and Roberts model, for total viable count showed determination coefficient of 70%. The models prepared for Clostridium, in these temperatures, showed much lower R2, respectively 25% and 30%. At the abovementioned temperatures also the expiration of product shelf life was much shorter and amounted 70 days at 20°C and 7 days at 30°C. For both types of bacteria incubated at 8°C the numbers of bacteria decrease until the expiration of product shelf life. Conclusions. Models used in the analyses, Baranyi and Roberts and nonlinear regression, poorly matched the experimental data, hence they are not reliable tools. Nevertheless, they gave information about dynamic of microbiological changes in spreadable processed cheese.

12

Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses

86%

Baranova M., Mal'a P., Burdova O., Hadbavny M., Sabolova G.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

13

Determination of volatile carboxylic acids in some Polish cheese by solid phase microextraction and gas chromatography

86%

Kieronczyk A., Jelen H. H., Kaminski E.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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1999

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tom 03

14

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

86%

Kornacki K., Klebukowska L., Pruszynska M.

Polish Journal of Natural Sciences

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2002

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tom 11

15

Application of active packaging to improve the self life of fresh white cheeses

86%

Panfil-Kuncewicz H., Staniewski B., Szpendowski J., Nowak H.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5%.

16

Suitability of electrophoretic analysis [SDS-PAGE, IEF] for estimating the maturity of ripening cheeses

86%

Darewicz M., Mioduszewska H., Iwaniak A., Chojnowski W.

Natural Sciences

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1999

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tom 03

17

Biogenic amines in ewe's milk lump cheese and bryndza

86%

Dicakova Z., Dudrikova E., Cabadaj R.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

18

Storage of modified atmosphere packed [MAP] hard cheeses

86%

Rymaszewski J., Kujawski M., Cichosz G., Sanko B., Dzwolak R.

Natural Sciences

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1999

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tom 03

19

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Effect of pH on rheological properties and meltability of processed cheese analogs with whey products

86%

Solowiej B.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

The objective of this paper was to investigate the influence of pH on rheological properties and meltability of processed cheese analogs obtained only from acid casein and partially replaced by different whey products. Hardness of processed cheese analogs obtained only on the base of acid casein was very high at pH 4.5–5.0, however decreased significantly with an increase of pH values. Addition of whey products to processed cheese analogs caused an increase of their hardness and viscosity. Meltability of cheese analogs increased in higher pH whereas decreased alongside with addition of demineralized whey powder (DWP 50) at pH 6.0-7.0. Substitution of 1% of casein with 1% whey protein produces much more solid cheeses, which can be used to reduce casein content and decrease production costs.

20

The effect of the production method on selected physico-chemical properties of cottage cheeses

86%

Chmura S., Smietana Z., Zulewska J.

Polish Journal of Natural Sciences

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2002

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tom 11

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