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Antimicrobial resistance of bacterial isolates from sheep and goat cheeses in eastern Slovakia

100%

Výrostková J. , Regecová I. , Dudriková E. , Maľová J. , Zigo F. , Kováčová M. , Illek J. , Výrostková J. , Regecová I. , Dudriková E. , Maľová J. , Zigo F. , Kováčová M. , Illek J.

2021

tom 24

nr 1

Quality of goat pasture in less-favoured areas (LFA) of the Czech Republic and its effect on fatty acid content of goat milk and cheese

100%

Cermak B. , Kral V. , Frelich J. , Bohacova L. , Vodraskova B. , Spicka J. , Samkova E. , Posednicek M. , Weglarz A. , Makulska J. , Zapletal P.

Animal Science Papers and Reports

2013

tom 31

nr 4

The aim of the study was to assess the quality of pastures located in less-favoured areas (LFA) of Czech Republic, to evaluate the influence of that quality on the content of fatty acids of milk in grazing goats and in farm natural cheese made of their milk. Samples of forage were collected in 2008 and 2009, on 5 July, 9 August, 6 September and 4 October. Goat milk samples were taken on the same days of both years and additionally on May 31. The highest content of protein and fat of the forage dry matter and, consequently, the highest feeding value of pasture were found in July and October. It was associated with a high content of clovers and herbs in the available herbage. During grazing the content of saturated fatty acids (SFA) of goat milk fat continuously decreased while the trend for the content of monounsaturated fatty acids (MUFA) was opposite. A significant increase in herb of the total crop observed in autumn contributed to a highest content of polyunsaturated fatty acids (PUFA) in fat of goat milk. The fatty acid profile of goat cheese was related to that of the milk. Thus, a high content of PUFA, including CLA, observed in milk of grazing goats guarantees that the cheese made of that milk fulfills the requirements for functional foods.

Fatty acids profile of sheep’s and goat’s milk used in production of cheese introduced as innovative products

84%

Baran J. , Pieczonka W. , Pompa-Roborzynski M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

2014

nr 2

Goat cheese and... incredible hospitality

84%

Radzewicz A.

Polish Food

2006

nr 4

Investigation of proteins in ewe, goat and cow cheeses by gel isoelectric focusing

84%

Sienkiewicz T. , Dogan M. , Kroh L. W.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr Spec.Issue 1

A method is described for the determination of bovine milk in cheeses by polyacrylamide gel isoelectric focusing according to EC reference method on ready-to-use gel plates. The advantages of this method are easy to use handling and good reproducibility by application of ampholytes with high concentration of urea. The method includes (i) recovery of cheese proteins fat and salt free; (ii) hydrolysis of cheese proteins with plasmin; (iii) separation by isoelectric focusing at pH 3–10 of bovine, ovine, caprine and buffalo γ-caseins according to their different isoelectric points and the densitometric evaluation of the electrophoretic bands. With the modification of the reference method the addition of cow milk to samples of goat and goat/ewe milk cheeses was proven.

Sery francuskie

51%

Krzyzanowska M.

Żywność, Żywienie, Życie. Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

2002

nr 1

9-11