Foaming and Other Functional Properties of Freeze-Dried Mare's Milk.

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated.

Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake.

Objective: A study was carried out to identify characteristics of consumers of dairy products.

Methods: Based on a questionnaire with 127 participants, aged 22 to 52, a simulation model was developed, taking into account factors influencing the development of health-seeking behavior.

Results: A relationship was found between consumer proinnovative attitude, actual prohealth behavior, and characteristics of the consumer influencing the consumption of calcium.

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability.

The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13).

Oxysterols in stored powders as potential health hazards.

Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE.

Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition.

Color is important for the consumer when making a purchase decision. Mare's milk and, thus, fermented mare's milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare's milk.

Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds.

Background: The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d(-1) per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake.