The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.

Background: The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese.

Biochemical and hormonal characteristics of peripheral blood in bulls in relation to genotype.

The study aimed at investigating differences in selected peripheral blood biochemical parameters and hormones in bulls of various genotype: Polish Holstein-Friesians (PHF; group I) and crossbreeds obtained from PHF dams sired by Limousin bulls (LMxPHF; group II). The blood for analysis was taken from the jugular vein twice. In blood serum the content of glucose, total protein, albumin, urea, total cholesterol, HDL, triglyceride, AST and ALT activity were determined.