scholarly journals Kırklareli Peynirlerinin Tarihsel Gelişimi ve Coğrafi Karakteristikleri

2019 ◽  
Vol 7 (11) ◽  
pp. 1748
Author(s):  
Buket Aşkın
Keyword(s):  
Animal Feed ◽  
Goat Milk ◽  
Production Method ◽  
Climatic Conditions ◽  
Cow Milk ◽  
Process Conditions ◽  
Quality Properties ◽  
Sheep Milk ◽  
White Cheese ◽  
Historical Difference

In Kırklareli, which has high importance for cheese production since ancient times, there are two different types of cheeses have important commercial potential are Kırklareli White Cheese (KWC) and Kırklareli Old Kashar Cheese (KOKC). These cheeses belong to Kırklareli and they are produced using the milk obtained in Kırklareli. A certain proportion of sheep milk, goat milk and cow milk is used in a mixture for KWC and KOKC production. There are some basic and distinctive features for Kırklareli cheeses. These features can be summarized as the effect of some differences belongs to Kırklareli, can be mentioned as natural vegetation due to geographical structure and climatic conditions, milk characteristics, historical difference and production method and maturation process. KBP and KEKP are reflected to the differences between animal feeding, milk and milk. The proportions of the plant species composed the botanical composition of the province constitute the animal feed. According to the botanical characteristics, the common plants in Kırklareli pastures are wheat (Poaceae), legumes (Fabaceae), broad-leaved herbs (Asteraceae, Apiaceae, Lamiaceae etc) and bushes. These 3 different groups of plants have different effects on the most basic quality criterias of milk and cheese, such as protein content, fat ratio etc. Apart from these, there are so many differences, which contain the low microbial load and process conditions. The fact that the milks produced in the province have quality properties within EU limits bring with it a very important advantage such as low pasteurization temperature. For the production of KWC and KOKC, cow milk only or the mixture of cow milk, goat milk and sheep milk, with rates between 15-30%, 25-40% and 30-45% respectively, can be used. Mixture rates are between 30% -45% sheep milk, 25% -40% goat milk and 15- 30% cow milk.

scholarly journals Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

2014 ◽  
Vol 83 (10) ◽  
pp. S3-S8 ◽  
Author(s):  
Lenka Necidová ◽  
Šárka Bursová ◽  
Alena Skočková ◽  
Bohdana Janštová ◽  
Pavla Prachařová ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Storage Temperature ◽  
Goat Milk ◽  
Storage Conditions ◽  
Cow Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Plate Method ◽  
Milk Samples ◽  
Sheep Milk ◽  
Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

scholarly journals Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka

1999 ◽  
Vol 17 (No. 1) ◽  
pp. 31-34 ◽  
Author(s):  
J. Paiakova ◽  
O. Burdova ◽  
P. Turek ◽  
A. Laciakova
Keyword(s):  
Goat Milk ◽  
Cow Milk ◽  
Sheep Milk ◽  
The One

In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.

IDEXX SNAP® Beta-Lactam ST Validation for Penicillin G Detection

2013 ◽  
Vol 96 (6) ◽  
pp. 1343-1349 ◽  
Author(s):  
Travis T Waldron
Keyword(s):  
Goat Milk ◽  
Rapid Test ◽  
Cow Milk ◽  
Penicillin G ◽  
The European Union ◽  
Beta Lactam ◽  
Powdered Milk ◽  
Sheep Milk ◽  
Test Kit ◽  
Assay Time

Abstract IDEXX has produced a robust and improved rapid test kit optimized to detect penicillin G in a variety of milk matrixes. The SNAP® Beta-Lactam ST Test Kit is designed to be run without the use of a heat block. The new test is optimized to ensure a detection capability for penicillin G that is at or below the European Union maximum residue limit of 4 parts per billion. The test can be used with commingled cow milk, commingled goat milk, commingled sheep milk, and reconstituted whole fat powdered milk. The SNAP Beta-Lactam ST Test Kit contains all the items necessary to run and interpret the test in a single package. No heat block or reader is required. The results can be read visually or with an IDEXX SNAPshot or SNAPshot DSR Reader. The total assay time is approximately 7 minutes.

scholarly journals Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4638
Author(s):  
Karina Delgado ◽  
Carla Vieira ◽  
Ilyes Dammak ◽  
Beatriz Frasão ◽  
Ana Brígida ◽  
...  
Keyword(s):  
Goat Milk ◽  
Quality Parameters ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Innovative Methods ◽  
Culture Viability ◽  
The Us

Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.

scholarly journals The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 290
Author(s):  
Jack Penhaligan ◽  
Sally D. Poppitt ◽  
Jennifer L. Miles-Chan
Keyword(s):  
Animal Studies ◽  
Bovine Milk ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Cardiometabolic Health ◽  
Milk Product ◽  
Nutritional Recommendations ◽  
Sheep Milk ◽  
Randomised Controlled

Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.

scholarly journals The effect of storage on the yogurt fatty acid profile

2020 ◽  
Vol 70 (1) ◽  
pp. 59-70
Author(s):  
Beata Paszczyk ◽  
Joanna Łuczyńska ◽  
Magdalena Polak-Śliwińska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Storage Time ◽  
Goat Milk ◽  
Storage Period ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Sheep Milk ◽  
Entire Storage Period

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

scholarly journals Coagulation Traits of Sheep and Goat Milk

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 540 ◽  
Author(s):  
Michele Pazzola
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coagulation Time ◽  
Sheep Milk ◽  
Rennet Coagulation ◽  
Raw Milk Cheese ◽  
Predictive Formulas

Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.

scholarly journals COMPARATIVE ANALYSIS AND SEASONAL USES OF DIFFERENT ANIMAL SOURCES OF MILK GIVEN IN VARIOUS AYURVEDA TEXTS

2020 ◽  
Vol 8 (10) ◽  
pp. 4766-4771
Author(s):  
Rana Shivani ◽  
Pathania Deepak ◽  
Jagota Ankush
Keyword(s):  
Age Groups ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Healthy Individuals ◽  
Medical Sciences ◽  
Sheep Milk ◽  
Different Seasons ◽  
Response To Change ◽  
The One

Ayurveda is one of the most ancient medical sciences of the world. It is more life & health oriented. It em-phasizes much more on diet & regimen along with medicine. Milk is one of the animal origins Dravya which is important for people of all age groups as a dietary supplement & can be taken every day. Milk is beneficial for healthy individuals. The one who consumes milk doesn’t get the disease. Hence there is no better Vrishya Dravya (Aphrodisiac) and no better Jeevaniya Dravya (life prolonger) than milk. Milk is considered as Rasayana (Rejuvenative). Seasonal regimen has been described in our texts. The prime prin-ciple of Ayurvedic system of medicine is preventive aspect, can be achieved by change in diet & practices in response to change in climatic condition. In Ayurveda texts, milk of eight different animals i.e. milk of cow, buffalo, goat, camel, human, sheep, elephant & single hoofed animals like horse, donkey etc. has been described with a set of different properties. Milk of cow, buffalo, goat & sheep is easily available in our area. The objective of this is to establish the use of different milk in different seasons based on the properties described in our Ayurveda texts. An attempt has been made for use of cow milk, buffalo milk, goat milk & sheep milk according to season through this paper.

scholarly journals Technology and chemical composition of beaten cheese in Republic of Macedonia

2008 ◽  
Vol 24 (1-2) ◽  
pp. 139-147 ◽  
Author(s):  
Natasa Mateva-Dubrova ◽  
Z. Naletoski ◽  
B. Palasevski
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Goat Milk ◽  
Cow Milk ◽  
Soluble Nitrogen ◽  
Sheep Milk ◽  
Different Types ◽  
Long Time ◽  
Salt Diffusion ◽  
Kinetics Of

Beaten cheese is autochthonous product of our country whose production started long time ago. In the past it was produced only in the region Mariovo where it was made from pure sheep milk, but today it is produced in other regions of the country and from mix of sheep and cow milk and mix from sheep and goat milk. In the most parts of the country beaten cheese is manufactured in industrial conditions, but in some places it is still made at home. According to our research using two different types of renet, Chy-max (genetic rennet) and Stabbo (combined rennet) we developed technology for production of two variants of beaten cheese by industrial way. Chemical composition of beaten cheese produced by genetic rennet on 45th day of the ripening was: dry matter 59.67%, fat 21.74%, proteins 21.95%, salt 3.58%, acidity 191oT and pH 5.24. Beaten cheese made using combined rennet showed this chemical composition: dry matter 58.01%, fat 21.54%, proteins 22.09, salt 3.51%, acidity 184oT and pH 5.17. The level of protein hydrolyses was in the type produced with combined rennet. Soluble nitrogen at the end of ripening was 0.66%, primary nitrogen materials 0.60% and secondary nitrogen materials 0.05%. On 45th day of ripening in brine quantity of soluble nitrogen in beaten cheese made with genetic rennet was 0.62%, primary nitrogen materials 0.57% and secondary nitrogen materials 0.05%. The kinetics of salt diffusion was nearly equal and to the end of ripening in the first variant it was 3.5% and in the second 3.51%. Because the level of dry matter used in first type was higher, cheese yield was 10.96%, compared to the second type where cheese yield was 8.63%.

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