Mljekarstvo最新文献_第8页

Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder 冻干单峰乳和奶粉的理化性质及抗氧化性能

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-12-14 DOI: 10.15567/mljekarstvo.2021.0107

Olfa Oussaief

{"title":"Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder","authors":"Olfa Oussaief","doi":"10.15567/mljekarstvo.2021.0107","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0107","url":null,"abstract":"This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying. Results of the study showed that skim colostrum powder possessed higher protein content compared to milk powder whereas this latter had greater lactose and ash content. The analysis of mineral content revealed that calcium and magnesium levels were higher in skim colostrum powder while the iron level did not differ significantly between skim colostrum and milk powder. The measurements of colour characteristics indicated that dromedary skim colostrum powder was redder, but less yellow and white than dromedary skim milk powder. Further, dromedary skim milk powder had higher bulk density and tapped bulk density. Protein solubility of skim colostrum powder exceeded that of skim milk powder over a wide range of pH (3-8). The antioxidant activities were evaluated using various in vitro tests, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing power assay and ferrous chelating activity. Both dromedary skim colostrum and milk powder exhibited antioxidant activities in a dose dependent manner. DPPH and ABTS radical scavenging activities were almost similar for skim colostrum and milk powder whereas ferric reducing power and ferrous chelating activity were more pronounced in dromedary skim colostrum powder whatever the concentration tested. Hence, freeze-drying process could be used as an effective tool for producing powder from dromedary skim colostrum and milk with nutritional and antioxidant properties.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47087903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Biochemical changes during ripening of cheeses in an animal skin 动物皮肤中干酪成熟过程中的生化变化

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0401

Milna Tudor Kalit, S. Kalit, I. Gün, A. Rako, Tihana Lojbl

{"title":"Biochemical changes during ripening of cheeses in an animal skin","authors":"Milna Tudor Kalit, S. Kalit, I. Gün, A. Rako, Tihana Lojbl","doi":"10.15567/mljekarstvo.2020.0401","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0401","url":null,"abstract":"A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin\u0000sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur\u0000during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As\u0000biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48966600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Relationship of milking traits and somatic cell count with electrical conductivity of goat milk during different milking phases 羊奶不同挤奶阶段挤奶特性及体细胞计数与电导率的关系

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0407

B. Šlyžienė, L. Anskienė, E. Šlyžius, V. Juozaitienė

引用次数: 2

Concentrations of retinol and carotenoids in Jersey milk during different seasons and possible application of the colour parameter as an indicator of milk carotenoid content 不同季节泽西牛奶中视黄醇和类胡萝卜素的浓度以及颜色参数作为牛奶类胡萝卜素含量指标的可能应用

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0404

N. Ugarković, Tomislav Rusan, I. Vnučec, M. Konjačić, Z. Prpić

{"title":"Concentrations of retinol and carotenoids in Jersey milk during different seasons and possible application of the colour parameter as an indicator of milk carotenoid content","authors":"N. Ugarković, Tomislav Rusan, I. Vnučec, M. Konjačić, Z. Prpić","doi":"10.15567/mljekarstvo.2020.0404","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0404","url":null,"abstract":"The aim of this study was to determine concentrations of retinol, β-carotene, lutein and zeaxanthin in Jersey milk during different seasons and their correlation with milk colour parameters. During a sixmonths period the Jersey cows (n=77) were kept free-stall and fed with total mixed ratio (TMR; farm season), for the next three months the\u0000cows were kept for four hours on pasture and the rest of the day free-stall fed with TMR (transition season), and for the remaining three\u0000months they were kept predominantly on pasture (grazing season). A bulk\u0000milk samples (200 mL) were collected during the last week of each month\u0000in the period between May 2018 and April 2019. Retinol and carotenoids concentrations in cow milk were quantified using high performance liquid\u0000chromatography, while milk chemical composition was analysed by a MilkoScan FT 120 infra-red analyser. The season significantly (P<0.05) affected chemical composition of milk, and the highest (P<0.05) content of milk fat, protein and non-fat dry matter was found during the farm season. Retinol, β-carotene, lutein and zeaxanthin\u0000concentrations (μg/100 mL) were as follows: 2.56±0.29, 4.15±0.27, 4.43±0.40 and 0.97±0.04. Lutein and retinol concentrations in Jersey milk were affected (P<0.05) by the season. The highest lutein concentration was found during the grazing season, while the farm season\u0000yielded the highest retinol concentration. Moderate and positive correlations (P<0.05) were found between β-carotene and lutein concentrations and colour parameter b*, resulting in a more intense yellow colour i.e. high values of colour parameter b*. The obtained results suggest that milk colour could be used to estimate carotenoid concentrations in milk.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0404","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42851659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese 植物添加对Mozzarella干酪某些理化、质地、微观结构、熔融能力和感官特性的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0408

O. Yerlikaya, O. Kinik, Ayşe Demet KARAMAN, Ozge Yildiz Bayram, Ecem Akan

{"title":"The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese","authors":"O. Yerlikaya, O. Kinik, Ayşe Demet KARAMAN, Ozge Yildiz Bayram, Ecem Akan","doi":"10.15567/mljekarstvo.2020.0408","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0408","url":null,"abstract":"Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese\u0000at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0408","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44812450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of in vitro digestion on antioxidant properties ofwater-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses 体外消化对塞尔维亚传统白卤奶酪水溶性和不溶性蛋白质部分抗氧化性能的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0403

T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić

{"title":"The effect of in vitro digestion on antioxidant properties of\u0000water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses","authors":"T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić","doi":"10.15567/mljekarstvo.2020.0403","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0403","url":null,"abstract":"The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses\u0000were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation\u0000and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45128906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder 塔拉胶或塔拉胶与酪乳粉的组合对脱脂酸奶的质地、颜色和感官特性的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0409

D. Say, M. Soltani, N. Güzeler

引用次数: 2

The differences in production of Holstein Friesian and Holstein Friesian x Norwegian Red F1 crossbreeds 荷斯坦弗里西亚和荷斯坦弗里西亚x挪威红F1杂交品种的产量差异

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-22 DOI: 10.15567/mljekarstvo.2020.0406

S. Benak, T. Bobić, V. Gantner, Domagoj Eman, M. Gregić, A. Aračić, Zvonimir Stainer, Katarina Bilandžija

{"title":"The differences in production of Holstein Friesian and Holstein Friesian x Norwegian Red F1 crossbreeds","authors":"S. Benak, T. Bobić, V. Gantner, Domagoj Eman, M. Gregić, A. Aračić, Zvonimir Stainer, Katarina Bilandžija","doi":"10.15567/mljekarstvo.2020.0406","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0406","url":null,"abstract":"The aim of this study was to compare the production, health and fertility traits of Holstein Friesian (HF) and their F1 crosses with Norwegian Red cows (HF x NRF F1). Only the production data’s from finished first lactations of the total 57 HF x NRF F1 crosses and 401 HF\u0000cows, and for health and fertility traits of 120 HF x NRF F1 crosses and 255 HF cows, were used. The differences in production traits were tested by a least square means using the GLM procedure in SAS. The milk yield in both lactation (standard 305 days and full lactation) were higher in HF x NRF F1 crosses for approximately 400 kg, but without significance. The differences in production traits (fat and protein (kg and %)) were significant (p<0.001; p<0.05) with higher values for HF x NRF F1 crosses comparing to HF cows, with exception of protein in full lactation. Regarding the fertility traits, HF x NRF F1 crosses had a\u0000better conception rate (+1.58 %), a lower number of the insemination per pregnancy (-0.43) and a shorter duration of the service period (-22.2) comparable to HF cows. F1 crosses had better health traits (with\u0000except for hoofs problem) comparing to HF cows, they had less cows with\u0000mastitis (-11.9 %), ketosis (-0.5 %), retained placenta (-4.8 %) and dislocation of the abomasum (-1.0 %), respectively. Because of the fact that all results were obtained on the basis of data from the first lactation cows, it is necessary to do more analyses of all studied traits in subsequent lactations, in order to get a much clearer insight into the studied issues.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0406","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44128130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of lactation models in pasture-based dairy ewes in Bosnia and Herzegovina 波斯尼亚和黑塞哥维那牧场母羊泌乳模型的评估

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-09-14 DOI: 10.15567/mljekarstvo.2020.0405

D. Šalamon, A. Džidić, N. Antunac, S. Ivanković, V. Batinić

{"title":"Evaluation of lactation models in pasture-based dairy ewes in Bosnia and Herzegovina","authors":"D. Šalamon, A. Džidić, N. Antunac, S. Ivanković, V. Batinić","doi":"10.15567/mljekarstvo.2020.0405","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0405","url":null,"abstract":"Milk of Kupres, Privor and Stolac dairy ewe breeds is used for the production of the fine cheese varieties. To the best of our knowledge there are no information about milk production and milk composition of these pasture-based dairy ewes. The aim was to determine the best lactation curve model in autochthonous pasture-based dairy ewes in Bosnia and Herzegovina. Milk production was recorded and milk composition sampled (milk fat and protein) during early, mid and late lactation in 129 Kupres, 141 Privor and 129 Stolac pramenka ewes. Four lactation models (Wilmink, Cubic, Ali-Shaeffer and Guo-Swalve) were compared and selected based on the lowest coefficient of determination and root mean square error. The Guo-Swalve model described all of the measured variables most successfully. Kupres pramenka dairy ewe was the highest producing breed with 139 kg of milk during 175 days of lactation\u0000(0.79 kg/d; between lactation day 50 to 225) and showed the standard lactation curve. Privor pramenka produced 118 kg of milk during 175 days\u0000of lactation (0.67 kg/d) and Stolac pramenka 101 kg of milk during 175 days of lactation (0.58 kg/d). Both showed atypical constantly decreasing shape of the lactation curve common in low producing dairy ewes. The prediction of milk yield and milk composition from the Guo-Swalve model could be used by the national breeding program for the Kupres, Privor and Stolac pramenka sheep breeds. Additional research during a more stable management conditions is recommended for Privor and\u0000Stolac pramenka.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47094526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter 发酵剂培养和贮存对酸奶或奶油黄油挥发性特征和感官特性的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2020-06-18 DOI: 10.15567/mljekarstvo.2020.0305

E. Gundogdu, S. Çakmakçı, A. A. Hayaloğlu

引用次数: 6