Pub Date : 2020-12-14DOI: 10.15567/mljekarstvo.2021.0107
Olfa Oussaief
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.
{"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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0401
Milna Tudor Kalit, S. Kalit, I. Gün, A. Rako, Tihana Lojbl
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 sack, 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 during 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 biochemical 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.
在动物皮袋中成熟的几种奶酪在世界各地都有生产:Sir iz mišine(克罗地亚)，Sir iz mijeha(波斯尼亚、黑塞哥维那和黑山)，Tulum and Divle Cave(土耳其)，Bouhezza(阿尔及利亚)和Darfiyeh(黎巴嫩)。这些奶酪的显著和辛辣的味道、风味和香气源于皮袋内特定厌氧条件下的大量脂解和蛋白质解，来自原料牛奶和皮肤的本地微生物，以及它们的制造过程。在动物皮袋中奶酪成熟过程中发生的特殊而复杂的生化变化引起了研究人员的极大兴趣，在过去的十年中进行了大量的研究。因此，本文的目的是回顾动物皮袋在奶酪成熟过程中发生的蛋白质水解和脂肪水解变化的特殊性，这些变化导致了特征挥发性化合物的分布。此外，由于奶酪成熟过程中生化反应的关系，说明了奶酪的制作过程和理化性质。由于熟化过程中的生化变化直接影响到奶酪的感官属性，而感官属性决定了消费者的偏好，本综述可以为奶酪制造商提供实用数据，以防止奶酪熟化过程中生化变化过于强烈的负面影响，从而提高奶酪的质量。
{"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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0407
B. Šlyžienė, L. Anskienė, E. Šlyžius, V. Juozaitienė
The aim of this study was to estimate the relation between milking traits and somatic cell count with electrical conductivity of goat milk during different milking phases. The research was carried out in the herd of Czech White Shorthaired and Saanen goat breeds (n=323) with the help of the electronic milk flow meter LactoCorder®. The milk yield, milking duration, milking flow rate and electrical conductivity of milk in the different phases of milking showed the significant mean differences between the breeds. Almost all (except electrical conductivity during the initial time) investigated indicators of electrical conductivity had a significant positive correlation with SCC. The bimodality of milk flow was determined in 9.69 % of goats and associated with milk yield decrease and SCC increase (P<0.05). The results confirm that the milk flow curve data is a good tool to control milking traits of goats, to predict the prevalence of mastitis and, thus, to improve the health of the udder of goats.
{"title":"Relationship of milking traits and somatic cell count with electrical conductivity of goat milk during different milking phases","authors":"B. Šlyžienė, L. Anskienė, E. Šlyžius, V. Juozaitienė","doi":"10.15567/mljekarstvo.2020.0407","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0407","url":null,"abstract":"The aim of this study was to estimate the relation between milking traits and somatic cell count with electrical conductivity of goat milk during different milking phases. The research was carried out in the herd of Czech White Shorthaired and Saanen goat breeds (n=323) with the help of the electronic milk flow meter LactoCorder®. The milk yield, milking duration, milking flow rate and electrical conductivity of milk in the different phases of milking showed the significant mean differences between the breeds. Almost all (except electrical conductivity during the initial time) investigated indicators of electrical conductivity had a significant positive correlation with SCC.\u0000The bimodality of milk flow was determined in 9.69 % of goats and associated with milk yield decrease and SCC increase (P<0.05). The results confirm that the milk flow curve data is a good tool to control milking traits of goats, to predict the prevalence of mastitis and, thus, to improve the health of the udder of goats.","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.2020.0407","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41834222","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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0404
N. Ugarković, Tomislav Rusan, I. Vnučec, M. Konjačić, Z. Prpić
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 cows 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 months they were kept predominantly on pasture (grazing season). A bulk milk samples (200 mL) were collected during the last week of each month in the period between May 2018 and April 2019. Retinol and carotenoids concentrations in cow milk were quantified using high performance liquid chromatography, 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 concentrations (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 yielded 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.
本研究旨在测定不同季节泽西牛奶中视黄醇、β-胡萝卜素、叶黄素和玉米黄质的含量及其与牛奶颜色参数的关系。在6个月的时间里，将77头泽西奶牛(n=77)放在散养栏中，按总混合比(TMR;在接下来的三个月里，奶牛在牧场上饲养4小时，其余时间用TMR自由饲养(过渡季节)，其余三个月它们主要在牧场上饲养(放牧季节)。在2018年5月至2019年4月期间，每个月的最后一周采集散装牛奶样本(200毫升)。采用高效液相色谱法对牛奶中的视黄醇和类胡萝卜素浓度进行定量分析，并用MilkoScan FT 120红外分析仪对牛奶的化学成分进行分析。季节对乳化学成分有显著影响(P<0.05)，其中乳脂、蛋白质和非脂肪干物质含量以农畜季节最高(P<0.05)。视黄醇、β-胡萝卜素、叶黄素和玉米黄质浓度(μg/100 mL)分别为:2.56±0.29、4.15±0.27、4.43±0.40和0.97±0.04。不同季节对泽西乳中叶黄素和视黄醇含量有显著影响(P<0.05)。叶黄素浓度在放牧季节最高，而视黄醇浓度在农场季节最高。β-胡萝卜素和叶黄素浓度与颜色参数b*呈中等正相关(P<0.05)，导致颜色更浓，即颜色参数b*值高。所得结果表明，牛奶颜色可以用来估计牛奶中的类胡萝卜素浓度。
{"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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0408
O. Yerlikaya, O. Kinik, Ayşe Demet KARAMAN, Ozge Yildiz Bayram, Ecem Akan
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 at 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.
{"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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0403
T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić
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 were 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 and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
{"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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0409
D. Say, M. Soltani, N. Güzeler
The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.
{"title":"Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder","authors":"D. Say, M. Soltani, N. Güzeler","doi":"10.15567/mljekarstvo.2020.0409","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0409","url":null,"abstract":"The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples,\u0000use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period,\u0000increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.","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.2020.0409","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43286708","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}
Pub Date : 2020-09-22DOI: 10.15567/mljekarstvo.2020.0406
S. Benak, T. Bobić, V. Gantner, Domagoj Eman, M. Gregić, A. Aračić, Zvonimir Stainer, Katarina Bilandžija
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 cows, 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 better 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 except for hoofs problem) comparing to HF cows, they had less cows with mastitis (-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.
{"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}
Pub Date : 2020-09-14DOI: 10.15567/mljekarstvo.2020.0405
D. Šalamon, A. Džidić, N. Antunac, S. Ivanković, V. Batinić
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 (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 of 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 Stolac pramenka.
{"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}
Pub Date : 2020-06-18DOI: 10.15567/mljekarstvo.2020.0305
E. Gundogdu, S. Çakmakçı, A. A. Hayaloğlu
In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.
{"title":"Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter","authors":"E. Gundogdu, S. Çakmakçı, A. A. Hayaloğlu","doi":"10.15567/mljekarstvo.2020.0305","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0305","url":null,"abstract":"In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A\u0000total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic,\u0000butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0305","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41815636","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}
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