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High pressure affects the structure, conformation, and functional properties of milk proteins. It may inactive some enzymes and change the size of casein micelles and milk fat globules. High pressure technique may prove useful in cheese manufacturing, making it possible to shorten the rennet coagulation time and to increase the yield of the product. Yogurts obtained from pressure-treated milk show...
Program „mleko w szkole” realizowany w wielu krajach .wiata pełni dwojakiego rodzaju funkcje: z jednej strony przyczynia się do poprawy stanu odżywienia dzieci i wykształcenia u nich właściwych nawyków żywieniowych, z drugiej stanowi jedno z narzędzi interwencjonizmu państwowego, chroniącego dochody producentów mleka. System dopłat do programu, jednolity dla wszystkich krajów Unii Europejskiej, choć...
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