The Effect of and Strains on the Reduction of Hexachlorobenzene Residues in Fermented Goat Milk During Refrigerated Storage.

Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of and probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage.

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (/) (BM10) and 20% (/) (BM20) for the production of Camembert-type cheese.

The use of mare's milk for yogurt ice cream and synbiotic ice cream production.

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I).

Analysis of the Influence of and Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.

(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures and subsp. on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days).

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage.

The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production.

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment.

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.

Buttermilk ice cream-New method for buttermilk utilization.

Buttermilk, the by-product of butter production, due to good technological features and excellent nutritional and health-promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk.

Probiotic fermented beverages based on acid whey.

Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and less-favorable processing properties compared with rennet whey. The aim of this study was to evaluate the qualities of fermented beverages made using acid whey. In manufacturing the beverages, we used probiotic cultures Lactobacillus acidophilus LA-5 or Bifidobacterium animalis ssp.

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers.

Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market.

Effect of packaging and season of milk production on selected quality characteristics of organic acid curd cheese during storage.

Background: This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions.

Material And Methods: This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm PE film, or in parchment paper and 50 or 100 μm PE film.

Assessment of daily intake of organochlorine pesticides from milk in different regions of Poland.

The common occurrence of organochlorine compounds in the environment, food and human tissues may constitute a serious threat to human health. The method of gas chromatography-mass spectroscopy was used to determine the content of pesticides in 15 samples of raw cow's milk from different regions of Poland. The results revealed high levels of p,p'-DDE, p,p'-DDT, heptachlor and aldrin.