scholarly journals Traditional manufacturing of white cheeses in brine in Serbia and Montenegro: Similarities and differences

2012 ◽  
pp. 107-113
Author(s):  
Slavica Veskovic-Moracanin ◽  
Slavko Mirecki ◽  
Dejana Trbovic ◽  
Lazar Turubatovic ◽  
Vladimir Kurcubic ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Sensory Properties ◽  
Raw Material ◽  
Chemical Quality ◽  
Serbia And Montenegro ◽  
White Cheese ◽  
Traditional Technologies ◽  
Similarities And Differences ◽  
Traditional Manufacturing ◽  
High Level

This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varos - Cheese from Zlatar) and Montenegro (Podgorica and the surrounding of Danilovgrad). In both cases, fresh cow's milk without heat treatment is used as a raw material. The paper presents the most important chemical quality parameters with the description of sensory properties. The autochthonous cheese in brine from both area, show distinct and characteristic sensory properties of the product, and also a high level of quality with the presence of certain individual differences. This research was aimed at a comparison of the autochthonous technologies, to save them from oblivion, and also to show the quality parameters of cheese which are similar according to the technological process, but are also very authentic.

scholarly journals Evaluation of Physiological and Quality Parameters of Green Asparagus Spears Subjected to Three Treatments against the Decline Syndrome

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 937
Author(s):  
Francisco Javier López-Moreno ◽  
Santiago Atero-Calvo ◽  
Eloy Navarro-León ◽  
Begoña Blasco ◽  
Teresa Soriano ◽  
...  
Keyword(s):  
Early Death ◽  
Amino Acid Profile ◽  
Quality Parameters ◽  
Asparagus Officinalis ◽  
Chicken Manure ◽  
Economic Losses ◽  
Whole Plants ◽  
High Level ◽  
Green Asparagus

Green asparagus (Asparagus officinalis L.) is a widely grown and consumed crop which provides high-level nutritional interest. In recent years, the decline syndrome in asparagus plantations has been rapidly augmenting. This syndrome causes the early death of whole plants, also negatively affecting the new replanting. Decline causes notable economic losses in the sector. The objective of this work was to verify the effect of different treatments against asparagus decline syndrome on the physiological parameters and nutritional quality of the spears. To meet the objective, four different treatments were applied to asparagus plots strongly affected by decline syndrome: (T1) untreated control soil, (T2) biofumigation with Brassica pellets, (T3) biofumigation with chicken manure pellets, and (T4) disinfestation of the soil with Dazomet. The cumulative yield and physiological and quality parameters of green asparagus spears were studied. Thus, malondialdehyde (MDA), photosynthetic pigments, glutathione (GSH), ascorbate (AsA), total phenols, flavonoids, anthocyanin, antioxidant test, mineral nutrients, and the amino acid profile were measured on asparagus spears. The results showed that the Brassica pellets and Dazomet treatments were the most effective against the damage caused by the decline syndrome. However, it would be necessary to monitor the evolution in the following years.

Physico-chemical quality parameters of herbal products fromAgave sisalana

2014 ◽  
Vol 28 (22) ◽  
pp. 1992-1999 ◽  
Author(s):  
Alexsandra Conceição Apolinário ◽  
Morgana Lopes do Nascimento ◽  
Juliana Patrícia de Luna Vieira ◽  
Camila de Oliveira Melo ◽  
Felipe Fernandes Santos ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Chemical Quality ◽  
Herbal Products ◽  
Physico Chemical

scholarly journals Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings

2004 ◽  
Vol 85 (1) ◽  
pp. 127-134 ◽  
Author(s):  
Durita Nielsen ◽  
Grethe Hyldig ◽  
Jette Nielsen ◽  
Henrik Hauch Nielsen
Keyword(s):  
Sensory Properties ◽  
Clupea Harengus ◽  
Raw Material

scholarly journals SUHU OPTIMAL UNTUK KELANGSUNGAN HIDUP PEMELIHARAAN LARVA IKAN BOTIA (Chromobotia macrachantus)

2018 ◽  
Vol 3 (2) ◽  
pp. 50
Author(s):  
Muarofah Ghofur ◽  
Muhammad Sugihartono ◽  
Husna Daya Aulia
Keyword(s):  
Water Quality ◽  
Survival Rate ◽  
Extreme Temperature ◽  
Living Organism ◽  
Temperature Treatment ◽  
Quality Parameters ◽  
Treatment Temperature ◽  
Water Quality Parameters ◽  
Optimum Temperature ◽  
High Level

Temperature is one of the most dominant water quality parameters on the survival of fish, and almost every living organism has the optimum temperature for its life. One of the obstacles in the cultivation activity is the high level of death in the most critical phase of the larvae so that the handling and carrying capacity of optimal environmental conditions can minimize the death of the larvae as well as the extreme temperature changes will also cause higher death rates of larvae. In the maintenance effort, the quality and quantity of the resulting larva becomes an important factor, as the success of production support to reach the next phase. Therefore, to find out the larval synthesis is done research about the optimum temperature with treatment temperature 240C, 260C, 280C and 300C to the survival of maintenance of botia larvae (Chromobotia macrachantus). The water quality parameters of CO2, NH3, DO, and pH are carried out at the beginning and end of the study for 28 days. The results showed that the highest survival rate at temperature treatment 240C and 260C with a value of 100%.Keywords : Botia Larvae, Temperature, Survival Rate AbstrakSuhu merupakan salah satu parameter kualitas air yang sangat dominan terhadap kelangsungan hidup ikan, dan hampir setiap organisme yang hidup didalamnya memiliki suhu optimum untuk kehidupannya. Salah satu kendala dalam kegiatan budidaya adalah tingginya tingkat kematian pada fase paling kritis yaitu larva sehingga penanganan dan daya dukung kondisi lingkungan yang optimal dapat meminimalisir kematian larva demikian pula dengan perubahan suhu yang ekstrim juga akan menyebabkan tingkat kematian larva semakin tinggi. Dalam upaya pemeliharaan, kualitas dan kuantitas larva yang dihasilkan menjadi faktor penting, sebagai penunjang keberhasilan produksi  hingga mencapai fase selanjutnya. Oleh karena itu, untuk mengetahui sintasan larva dilakukan penelitian mengenai suhu optimal dengan suhu perlakuan 240C, 260C, 280C dan 300C terhadap kelangsungan hidup pemeliharaan larva ikan botia (Chromobotia macrachantus). Parameter kualitas air yitu CO2, NH3, DO, dan pH dilakukan pada awal dan akhir penelitian yang dilakukan selama 28 hari. Hasil penelitian menunjukkan bahwa tingkat kelangsungan hidup tertinggi pada perlakuan suhu 240C dan 260C dengan nilai sebesar 100%.Kata Kunci : Larva Botia, Suhu,Tingkat Kelangsungan Hidup

scholarly journals Coated limestone as a filler for the production of PVC-products

2005 ◽  
Vol 59 (1-2) ◽  
pp. 32-35
Author(s):  
Slavica Mihajlovic ◽  
Zivko Sekulic ◽  
Milan Petrov
Keyword(s):  
Water Immersion ◽  
Transmitted Light ◽  
Raw Material ◽  
Immersion Method ◽  
Serbia And Montenegro ◽  
Laboratory Investigations ◽  
Two Phases

The results of laboratory investigations of the possibility to obtain coated limestone for the production of PVC-products are presented in this paper. Limestone from the "Vencac" deposit (Arandjelovac, Serbia and Montenegro) was used as the raw material. The investigations were carried out in two phases: obtaining the coated limestone and determination of the degree of coating. The results of the investigations showed that successful coating of the surface of the limestone particles with Ca-stearate (Ca-stearate content 3%) was achieved in a vibro mill with rings and the obtained degree of coating was higher than 95%. The coating degree was determined in transmitted light by a polarization microscope applying the immersion method (water immersion).

scholarly journals AMINO ACID COMPOSITION OF LEAVES OF THREE SPECIES OF ARTEMISIA L. GROWING IN THE ELTON REGION

2021 ◽  
pp. 219-225
Author(s):  
Галина Табаленкова
Keyword(s):  
Amino Acids ◽  
Czech Republic ◽  
Amino Acid ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Buffer System ◽  
Amino Acid Analyzer ◽  
Growing Conditions ◽  
High Level

The results of studies of the qualitative composition and quantitative content of amino acids (AAs) in the leaves of three plant species of the genus Artemisia, widespread in the Elton region, were presented. Protein AAs were determined on an AAA T-339 amino acid analyzer (Czech Republic) after hydrolysis of a sample in 6N HCl at 105 °C for 24 h, free AAs – on an AAA-400 amino acid analyzer (Czech Republic) in a lithium buffer system. The protein AAs amount varied from 66 mg / g in A. lerchiana to 113 mg / g dry weight in A. santonica. 17 AAs were found in composition of these species, aspartic and glutamic acids were dominant. The content of free AAs varied from 4.4 mg / g in A. santonica to 8.3 mg / g dry weight in A. pauciflora. 14 AAs have been identified, among them proline was the predominant free AA. The share of proline was 75-81% of the total free AAs. Among the minor components, 3-4 compounds with a content above 2% dominated. The free AAs contain 3 non-proteinogenic ones (ornithine, citruline, and γ-aminobutyric acid). A. lerchiana and A. pauciflora species were similar in protein and free amino acids, probably due to the same growing conditions. A high level of free proline, together with a complex of biologically active substances in Artemisia species, which grow abundantly in the Elton region, allow to consider the possibility of their use as a medicinal raw material.

scholarly journals Three Stories About the Exploitation of “Chocolate” Flint During the Stone Age in Central Poland

2018 ◽  
Vol 56 ◽  
pp. 56-65
Author(s):  
Dominik Kacper Płaza ◽  
Piotr Papiernik
Keyword(s):  
Physical Nature ◽  
Raw Material ◽  
Stone Age ◽  
Greek Literature ◽  
Central Poland ◽  
Works Of Art ◽  
Dramatic Structure ◽  
Similarities And Differences ◽  
Late Mesolithic ◽  
Blade Production

This paper argues that, despite the purely physical nature of the process of the creation of blades that later will be components of multi-material tools, this is also like an artistic act. If this is so, the manner in which we discuss the sequence of blade production can be analysed in much the same way as any other narrative works of art, like Greek literature or Shakespearean drama. The article presents three stories about cores that were used for production of blades for tools during the Stone Age, examining the systematic sequence of actions (like the choice of the raw material, core preparation, blade production, repairs of core and discarding of the exhausted core) in the form of a 5-act dramatic structure. We suggest that these five parts or acts of drama are similar to the manner in which, in Stone Age archaeology, we talk about the knapping sequence and goals of blade production. Observation of three blade cores connected with the late Mesolithic and the Early and Middle Neolithic from the central part of Poland provides an opportunity for discussion about the features of those pieces and searching for similarities and differences in the use of “chocolate” flint during the latter part of the Stone Age

scholarly journals Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

2016 ◽  
Vol 40 (2) ◽  
pp. 144 ◽  
Author(s):  
Abubakar Abubakar
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Corn Oil ◽  
Skim Milk ◽  
Raw Material ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Water Emulsion ◽  
White Cheese

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

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