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Analysis of vitamin E content in pilot dairy products
Published March 24, 2015
49-52

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out ...of the milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy.

After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.

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Data supporting the quality of sheep milk for processing
Published September 7, 2001
67-73

Although the volume of ingredients in ewe’s milk is substantially higher than in cow’s milk, its hygienic quality is lower. The weak quality of raw ewe’s milk limits the possibilities of processing and results in bad quality products. In our investigation we analysed the state of ewe’s milk processing at a typical medium size dairy firm.... We investigated the collection, the amount and the quality of milk and the level of ingredients in milk throughout the purchasing period (lactation period).
The purchasing of ewe’s milk was limited to 5 months (from April to September). Although meat (lamb) provides the major source of income to sheep breeders the extension of the period of ewe’s milk production can be beneficial to shepherds and dairy firms. The amount of ewe’s milk ingredients found corresponded to published findings. However, the hygienic quality of ewe’s milk was varied greatly in the different milk samples and these deviations meant bad quality on average. Physiological factors, the circumstances of sheep breeding and milking, the slow cooling of the milk, the little amount of daily milk and the long storage before transportation to the dairy firm together cause poor hygienic quality. The main problem is the long storage time of milk, but our results raise the question of reconsidering the quality classes. Investigating the effect of the hygienic quality of raw milk on product quality, we can get correct data that can be really authoritative.

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Analysis of vitamin E content in pilot dairy products
Published December 16, 2012
31-34

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out ...of the milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy.
After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.

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The possibilities of the development of functional dairy products
Published December 1, 2010
33-36

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. 

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Some Aspects of the Relationship Between the Quality of Sheep Milk and Dairy Products
Published May 11, 2003
12-15

The correlation between the quality of raw milk and the quality of milk products is evident. In spite of this fact we can find only a few references contained exact data related sheep milk. In recent paper we investigated the effect of SCC of sheep milk on the cheese yield (semi hard traditional cheese) and certain texture parameters of yoghurt... from sheep milk. We wanted to know the relevant limit values of these properties for dairy applications.
In our opinion – in the case of the cheese yield – that the strong negative effect can be experienced when SCC is above 700.000-1 million/cm3.
In the case of yoghurt from sheep milk the limit values of SCC can be 1 million/cm3 for Adhesivity and Whey draining and 500.000/cm3 for Hardness. Considering these limit values in the selection of milk become materialise the highest quality of products and the economical production.

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