EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROORGANISMS PRESENT IN MILK AND ON MILK PROPERTIES

The technique of high hydrostatic pressures (UHP), an up-to-date technology of preserving and forming sensory characteristics of food, may be an alternative to heat treatment of many food products, including milk.The p...

CONTENT OF CHOLESTEROL AND ITS DERIVATIVES IN MILK AND DAIRY PRODUCTS – RAW MATERIAL-DEPENDING AND TECHNOLOGICAL CONDITIONS

The presented research results refer to the factors determining the content of cholesterol and its oxidation products (COP) in dairy products. The impact of the following factors is described: animal species and breed,...

EFFECT OF κ-CARRAGEENAN ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES

The objective of this study was to manufacture processed cheese analogues with added κ-carrageenan and to evaluate their textural properties and meltability. The hardness of processed cheese analogues manufactured was...

WPŁYW ŻYWIENIA NA ZAWARTOŚĆ SKŁADNIKÓW BIOAKTYWNYCH W MLEKU KRÓW Z GOSPODARSTW EKOLOGICZNYCH

Skład mleka zależy głównie od sposobu żywienia i utrzymania zwierząt, odmiennego w systemie ekologicznym i konwencjonalnym. Mleko ekologiczne zawiera więcej korzystnych białek niż mleko konwencjonalne, takich jak: α-la...

CONTENT OF SELECTED MACROELEMENTS AND MICROELEMENTS IN ACID CASEIN AND CASEINATES