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The experiment was performed on 128 Black-and-White cows and 121 Jersey cows. The aim of the study was to analyse the milk performance of primiparas of both breeds during 305 days of milking and over the full lactation period, taking into account the polymorphism of milk proteins, as well as to determine the chemical composition of milk at particular stages of lactation, on the basis of selected parameters...
The aim of the present study was to compare the sensory quality of cheeses with different fat content. The samples studied were Polish commercial semi-hard type cheese and its reduced fat version. The sensory quality of cheeses was evaluated by quantitative descriptive analysis (QDA) and as hedonic ratings on day 10, 50 and 80 of their storage under traditional conditions (refrigerator 4°C). The chemical...
The effect of high-pressure (100 MPa) homogenization on some properties of the emulsion phase and colloidal phase of milk standardized to 2% fat or 4% fat were determined in the study. High-pressure homogenization caused a decrease in the size of fat globules and an increase in the level of protein compounds bound to the milk fat fraction, dependent upon the fat content of milk. The process resulted...
This study analyses the nutritional value of diets of girls who follow three different food patterns, expressed as different frequencies of consuming alcohols, legumes, fish, beef, margarine and butter. One hundred and seventy-eight girls, aged 15-18 years from secondary schools of various types situated in the Suwałki region and in the city of Olsztyn were included in the study. Factor analysis was...
The aim of the study was to investigate the effect of different dietary fats (sunflower oil, fish oil, lard) and their level in a diet (10% and 20% wt/wt), as well as different time of experimental diets administration (3 or 6 weeks) on plasma leptin level in Wistar rats. The type of dietary fat influenced significantly the plasma leptin concentration which was higher in groups receiving sunflower...
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