Xz~nmary: In batch expcrinients wit,li the metals labelled with their rudionuclides the culnttlation of zinc, cadmium and mercury on Sc~n,~des?nus obliquus in dependence on the pH-value is measured, because the original pH-value of the solution is changed by t'he algae due t,o their absorpt,ioii of hydrogen-ions. For thc: uptake of zinc and cadmium the logarithm of the cunialation factor in the range of 2 ... 5 is a linear function of the pH-value in the range of 5 ... 9, cutnulaOion increasing with rising pH-value. 111 contrast, the mercury cumulation is pH-iudependent. If the changedpH-value is taken into account, the curnulation fact'ors are independent of the metal concent,ration in the range =10-4 inolil. The degree of cumulation is not changed by t.he presence of other met.aIs. The cumulation factor. is reduced by substances forming negatively charged complexes with t'he metals.The studies dealing with the cuniulation of metals by fresh water algae (KEENEY et al. ; GERHARDS iind WELLER; ALBERGOXI Yrccin-~ and COPPELLOTTI; etc.) demonstrate the differences of the curnulation of individual elements or chemical compounds. The cumulation factor F (the ratio of the concentration of metal in algal cells and iri the medium) depends on the species of algae, on the type of metal, its chemical form, concentration etc. The generally described characteristic of this process I S iisually disciissed together with the evaluation of the studied metal for the nietabolisni and living conditions of the tested organism (ALBERGONI, PICCWI and COPPELLOTTI). The coiirsc of Zri and Cd uptake by algae just as the kinetics of iiptake of a niimbcr of other iiietals has a typical curve. The greatest concentration of the studied inetxl in the biomass of algae 1s found very early after addition of the metal, maximallwithin one hour. This is followed by the stagnation or the decrease, and a further gradual increase in concentration occurs a t longer exposures, lasting for 3 ... 14 d. (1976) reporled, for cxaniple, for zinc that in the alga Clilorella vulgaris sorption was inaximuni within 1 ... 3 h andat anexposure to I niinol/l %nC12 for 10 d the zinc content decreased in algae from 0.34 minol/g dry weight to 0.04 mniol/g A siniilar course of the culllidation curve is reported by WIHLIDAL and BRODA i n the alga Chlorella fitsca, by BRAEK, MALNES and JENSEN in iuarine diatoms and by KAMEDA, SHIMIZA and HIYAMA in sea fish and molluscs. SAKAGUCHI et al. report in the alga Chlorella regularis, strain 5-50, at exposure to cadniiuiii n niaxiiiiuin uptake within 30 niin, and GPPS and COLLER who studied the uptake of cadniiii~ii by Chlorella pyrenoidosa describe a so-called "rapid uptake" within 8 min of expo- DE F~LIPPIS and PALLAGHY
The aim of the study was to determine the milking process quality through the temperature changes on teats. The measurements were conducted to evaluate the effect of partial vacuum 45 kPa and 40 kPa at the mammary gland. The measurements were done on a dairy farm at six Holstein breed dairy cows that were in the second stage of lactation. Temperature changes on teats were measured with thermal camera ThermoProTM TP8S IR during 2 days (morning milking and afternoon milking partial vacuum to 45 kPa, morning and afternoon milking with 40 kPa). The teats surface temperature was monitored before milking, after milking, 2 minutes after milking and 4 minutes after milking. The obtained results showed the increasing temperature during machine milking at both partial vacuums (45 kPa, 40 kPa). The highest temperature was reached immediately after milking. At the partial vacuum 45 kPa, the temperature increase was in morning and afternoon milking an average of +2.44 K. At partial vacuum 40 kPa the temperature increase was +1.93 K. Both temperature increases were statistically different (P > 0.05). The largest temperature decrease of teats was detected just two minutes after milking. Thermographic method used to assess the quality of milking process has proved to be useful because of the teat’s response to a machine milking process.
Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z. (2013): Effect of modified whey proteins on texture and sensory quality of processed cheese. Czech J. Food Sci., 31: 553-558.One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.
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