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The content of bioactive components in dairy products depends mainly on their content in raw milk and on the technological production process. The experiments were performed on the milk collected from dairy sheep receiving concentrated feed without (control group) and with a 12% addition of gold of pleasure (experimental group). Adding Camelina sativa cake to the feed led to an increase in the share...
Mleko klaczy jako produkt żywnościowy przez wiele lat w Europie było zapomniane, chociaż jeszcze do końca lat pięćdziesiątych XX wieku wykorzystywano je jako środek wspomagający leczenie chorób układu pokarmowego i oddechowego oraz migren. W ostatnich latach w takich krajach, jak Niemcy, Francja, Włochy, Austria, a także USA obserwuje się wzrost zainteresowania mlekiem klaczy ze względu na możliwość...
Introduction. A new trend in food production is to use a whey proteins as a food addi- tives. The aim of this research project was to evaluate the impact of increased proportions of whey proteins in sheep milk on the course of its fermentation process. Material and methods. The materials used in the experiments was sheep and cow milk of natural ratio of whey to casein proteins (1:4) and sheep milk...
The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated,...
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