Kárnyáczki, Z., Béri, B., Fenyvessy, J., & Csanádi, J. (2010). The possibilities of the development of functional dairy products. Acta Agraria Debreceniensis, (40), 33-36. https://doi.org/10.34101/actaagrar/40/2701
Because of our new aged world’s emerging stress, over exhausting and move less lifestyle the pollution, the not appropriate food consuming and the low calories in the consumed food there are more and more the called „civilian” disorders. Many people have diabetes and osteoporosis others fight with lung, cardiovascular system, problems and find cancers of many kinds without age exemptions. There could be a solution in changing lifestyle. In the developed side of the world there are presence of food lines with higher content in nutritious and/or vitamins and fibers such as: kalium, calcium, selen, magnesium, plus it contains less saturated fat. Because of that there is a new word in dietetics as functional foods. Food having more inner content and/or biological values, so healthier, are called functional foods. Those foods components picked carefully for healthiness by modern knowledge of dietetics. One of the best raw materials for functional food is the milk. It is already healthy by itself. The Körös-Maros Biofarm Ltd. has a goal of developing and marketing, health protecting organic functional foods in hungaricum products from cured milk. The Jedlik Ányos project helps the Ltd. to achieve this goal. We just finished an antioxidant test and we check if the antioxidant in present in the milk than we check the final product of the presence of the original antioxidant and the form and amount of it. It had been feeding, for two weeks for three herd of cows selected for age, milk output and consanguinity. All of the three herd had been feeding with basic forage. One of the herds had been getting vitamin-E in the amount of 250 mg/bwkg the other group got licopin in the amount of 200 mg/bwkg once a day each by each orally, the third herd was the control group. After two weeks we toke a sample of every herd were processed the samples into yogurt and cheese. Than we checked the raw milk, the cheese and the yogurt for antioxidant content with HPLC method. The test ended with good results by finding a great amount of antioxidant, in not only the raw milk but also in the final product.