As a fermentation medium homogenized and sterilized whole milk is used. The length of the fermentation was 4 hours, symbiosis of Streptococcus thermophilus and Lactobacillus delbruesciissp. Bulgaricus were used, to achieve the isoelectric point of casein 4.6 pH. Monitored parameters were: pH, titratable acidity and antioxidant activity (AOA) in a period of 15 days. It has been determined a decrease of pH value from 6.67 to 4.19, an increase of titratable acidity from 8.0 to 36.07 o SH and an enhancement of AOA from 6.13 to 47.4%.The determination of AOA was accordeda method which is used for different types of food, by using stable 2,2-diphenyl-1-pikrilhidrazil (DPPH) free radical and the absorbance was measured at 517nm on a spectrophotometer Spectroquant Pharo 300, Merck. The neutralization activity of the free radical was expressed as a percentage of inhibition of absorbance of DPPH. Milk fermented with Lactobacillus delbrueckii ssp. Bulgaricus, the highest level of AOA registered immediately after the process of fermentation with a value of 52.44%. The lowest value of AOA for the same symbiosis of cultures was observed at the third day after fermentation process kept at a temperature of 4 °C, with a value of 39.43%.
The aim of this study was to analyze the effect of season and number of parity on the reproductive performance of sows kept on a commercial farm. To achieve this objective, 800 nrs productive parent sows and a total of 958 parities were analyzed. The results show that sow’s breeding season had a significant effect on the weaning-to-oestrus interval, the farrowing rate, the litter size and weaning piglets with positive results during autumn, winter and spring seasons. The number of parity has a significant effect on the weaning-to-oestrus interval, litter size and weaning piglets with acceptable values in sows with more farrowing. The results of this study on a pig farm with analysis which highlights the risk factors associated with reproductive performance of sows, could be used to improve sow farm practices.
This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy reception points of dairy industry in Pelagonia region, in a period of six (6) months. The average values for chemical composition of milk were in the range as follows: 6.83±0.22% to 7.68±0.36% for milk fat, 5.52±0.09% to 6.06±0.23% for proteins, 4.62±0.08% to 4.79±0.05% for lactose, 11.16±0.11% to 1.51±0.24% for non-fat dry matter (NFDM), -0.561 to -0.543oC for freezing point and 8.61±0.4 oSH to 8.88±0.47oSH for titrable acidity. The microbiological and hygienic status of examined ewe milk samples was of poor hygienic quality. The average value of the examined samples for somatic cell count ranged from 753.333 cfu/mL to 1.125.000 cfu/mL and the average number of total bacteria count was from 532.444 cfu/mL to 1.986.222 cfu/mL.
White brined cheese is a popular dairy product that is enjoyed by people all over the world. One of the key nutrients found in white cheese is protein, which plays a crucial role in maintaining the health and function of the human body. This protein is an essential nutrient that is required by the body for a range of functions, including building and repairing tissues, supporting immune function, and regulating hormone production. In this research paper the optimal protein amounts for Macedonian white brined cheese was determined. White brined cheese is Macedonian traditional product with specific taste and quality parameters. Four variants of Macedonian white brined cheese were analysed for their protein amount during ripening period of 60 days. The protein amount of white brined cheese comes primarily from casein, which is a slow-digesting protein found in milk. Casein is considered a high-quality protein, as it contains all the essential amino acids required by the body to build and repair tissues. According to the data obtained from the laboratory analyses, it was determined that the optimal range for protein amount in Macedonian white brine cheese was between 12.91±0.01% to 13.18±0.01%. Also it was determined that the protein level in analysed cheese samples were statistically significant at level p<0.05; Keywords: white brined cheese, protein, casein, optimal amount;
The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were produced with different traditional technologies. The cheese samples were analyzed for total nitrogen matter and protein during ripening process in five time intervals (in curd, after ripening, after salting, at 20-th day, at 45th day). The concentration of total nitrogen matter in examined Bieno cheese samples was between 3.98±0.06% to 4.16±0.15% and the concentration of protein in examined Bieno cheese samples was between 25.48± 0.49% to 26.53±0.93%. No significant differences in total nitrogen matter and protein concentration for p<0.05 and p<0.01 were determined. Proteolysis is affected by the type and amount of enzyme, the temperature during the ripening of the cheese, the length of ripening and the activity of the enzymes. The technological process of production, in essence, greatly affects the dynamics and breakdown of proteins, which is confirmed by our research.
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