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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. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect., The study aimed to develop a new kind of ice cream in which all milk is replaced with buttermilk. This by‐product of butter churning is characterized with similar to skimmed milk composition and excellent nutritional value. Emulsifying properties of buttermilk make that it may be used as emulsifier and improve the quality of ice cream. Obtained buttermilk ice cream had good quality properties, thus buttermilk may be successfully used in ice‐cream production.

Wydajność oraz cechy fizykochemiczne mleka ssaków zależą od czynników genetycznych, fizjologicznych oraz środowiskowych. Ze względu na wartościowy skład chemiczny i potencjalnie prozdrowotne właściwości na popularności zyskuje obecnie mleko klaczy i oślic. Zawartość białka w mleku klaczy (1,5 ÷ 2,8 %) jest większa niż w mleku oślic (1,5 ÷ 1,8 %) i mniejsza niż w mleku krowim (3,1 ÷ 3,8 %). Mleko klaczy polecane jest m.in. ze względu na zawartość laktoferyny (9,9 ÷ 10,0 % białek serwatkowych) i lizozymu (6,6 ÷ 6,9 % białek serwatkowych) oraz immunoglobulin (18,7 ÷ 20,9 % białek serwatkowych). Udział białek odpornościowych w mleku krowim i oślim mieści się w zakresie odpowiednio: 10,1 ÷ 11,7 % oraz 10,9 ÷ 11,2 % w stosunku do zawartości białek serwatkowych, natomiast lizozym w mleku krów występuje w ilościach śladowych, podczas gdy w mleku oślic jego zawartość może wynosić nawet 20 %. Drugim po lizozymie składnikiem antybakteryjnym jest laktoferyna. Najwięcej jej zawiera mleko oślic (23,4 ÷ 25,1 % białek serwatkowych), następnie mleko klaczy (9,9 ÷ 10,0 % białek serwatkowych) i krów (7,8 ÷ 8,4 % białek serwatkowych). Zawartość laktozy w mleku oślic, klaczy i krów wynosi odpowiednio: 5,8 ÷ 7,4 %, 5,8 ÷ 7,0 % oraz 4,4 ÷ 4,9 %, natomiast tłuszczu: 0,28 ÷ 1,82 %, 0,5 ÷ 2,0 % oraz 3,5 ÷ 4,0 %. Mleko oślic jest bogate w witaminę C, a zawiera mniej witamin A i E. Charakteryzuje się także większą zawartością witamin D3 i B2, zarówno w porównaniu z mlekiem krowim, jak i z mlekiem klaczy. Mleko krów i oślic charakteryzuje się większą zawartością sodu, wapnia i cynku niż mleko klaczy. W mleku oślic obserwuje się także najmniejszą zawartość potasu i miedzi oraz największą – żelaza. Najbogatsze w miedź i potas jest natomiast mleko krów. Wartościowy skład chemiczny mleka klaczy oraz oślic czyni je interesującym dla technologów oraz dietetyków.

Objective We investigated the health-related quality of life (HRQoL) of patients with gastrointestinal stromal tumours (GIST). Methods In the multicentre PROSa study, the HRQoL of adult GIST patients was assessed between 2017 and 2019 using the European Organisation for Research and Treatment of Cancer HRQoL questionnaire (EORTC QLQ-C30). We performed group comparisons and multivariate linear regressions. Results Among 130 patients from 13 centres, the mean global HRQoL was 63.3 out of 100 points. Higher sores indicate better HRQoL. The highest restrictions were in emotional, social, role functioning, insomnia, fatigue, and pain. In multivariate linear regression, we found no significant differences between patients receiving tyrosine kinase inhibitor (TKI) treatment and those without TKI treatment as well as between patients treated with curative or with palliative intent. Patients who received multiple lines of TKI treatment had the most restrictions, notably in physical (unstandardized regression coefficient [B] = -15.7), role (B = -25.7), social (B = -18.4), and cognitive functioning (B = -19.7); fatigue (B = 15.93); general health (B = -14.23); and EORTC-sum score (B = -13.82) compared to all other patients. Conclusion The highest HRQoL restrictions were in GIST patients receiving multiple lines of TKI therapy. Underlying causes need further investigation.

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. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.

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. lactis BB-12. The production process included combining pasteurized acid whey with UHT milk, unsweetened condensed milk, or skim milk powder. We introduced milk to enrich casein content and obtain a product with characteristics similar to that of fermented milk drinks. The products were stored under refrigerated conditions (5 ± 1°C) for 21 d. During storage, we assessed the beverages' physicochemical properties and organoleptic characteristics. The properties of the beverages depended on their composition, microbial culture, and storage time. Beverages containing L. acidophilus had higher acidity, which increased during storage; the acidity of samples containing B. animalis was more stable. Beverages made with skim milk powder (La1 and Bb1) had higher acetaldehyde content, but this parameter decreased in all samples during storage. The hardness of the samples did not change during storage and was highest in beverage La3, made from whey, condensed milk, and L. acidophilus. Beverage La2, made from whey, milk, condensed milk, and L. acidophilus, had the best sensory properties. The whey beverages we developed provided a good medium for the probiotic bacteria; bacteria count throughout the storage period exceeded 8 log cfu/mL, distinctly higher than the minimum therapeutic dose.

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. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.

Analizowano cechy fizykochemiczne, reologiczne (twardość) oraz sensoryczne serów twarogowych kwasowych z mleka krowiego z dodatkiem szczepionki MSO oraz MSO-11 podczas 21 dni chłodniczego przechowywania w temp. 5 ± 1 ºC. Wyprodukowane w warunkach laboratoryjnych próbki doświadczalne zapakowano próżniowo w folię PE/PA o grubości 40 µm. Analizę serów twarogowych wykonano bezpośrednio po wyprodukowaniu oraz po 3, 7, 14 i 21 dniach przechowywania w warunkach chłodniczych. Badane twarogi każdorazowo poddawano ocenie sensorycznej z zastosowaniem skali porządkowej – pięciopunktowej oraz oznaczono w nich zawartość wody i tłuszczu, aktywność wody, kwasowość miareczkową i czynną, wielkość synerezy serwatki oraz twardość. Badane twarogi charakteryzowały się normatywnymi wartościami: zawartości wody i tłuszczu, kwasowości miareczkowej i czynnej oraz twardości. Stwierdzono, że sery twarogowe nie różniły się podstawowym składem chemicznym w czasie przechowywania. Rodzaj kultury starterowej statystycznie istotnie różnicował sery twarogowe pod względem aktywności wody, synerezy serwatki, pH, kwasowości miareczkowej i twardości. Lepszymi cechami sensorycznymi cechował się twaróg wyprodukowany przy użyciu szczepionki MSO. W czasie przechowywania stwierdzono zmniejszenie zawartości wody, przyrost zawartości tłuszczu, zwiększenie ilości serwatki pojawiającej się w opakowaniu próbek doświadczalnych, wzrost kwasowości miareczkowej, zmniejszenie pH oraz przyrost twardości badanych twarogów.

Dynamizacja przemysłu spożywczego w zakresie projektowania nowej lub wzbogaconej żywności i poszerzania asortymentu produktów na rynku jest elementem rywalizacji zarówno pomiędzy branżami przemysłu spożywczego, jak i poszczególnymi producentami. Producenci dążą do zaoferowania konsumentom jak najszerszej gamy produktów korzystnych pod względem wartości odżywczej, właściwości prozdrowotnych i funkcjonalnych, o przedłużonym terminie przydatności do spożycia, a także atrakcyjnych cenowo. Taka strategia rynkowa pozwala zdobyć przewagę konkurencyjną, jak również promować stosowanie najnowszych rozwiązań technologicznych. Wzrost zainteresowania i świadomości konsumentów w zakresie prawidłowego żywienia spowodował rozszerzenie wymagań dotyczących jakości, w tym wartości odżywczej żywności. Wiąże się to z koniecznością zmian w procesach produkcji, co w efekcie ma usatysfakcjonować jak największą liczbę konsumentów. Błonnik pokarmowy jest przykładem składnika wzbogacającego środki spożywcze, który w ostatnim czasie jest przedmiotem wzmożonego zainteresowania zarówno ze strony producentów, jak i konsumentów, którzy uznają go przede wszystkim za prozdrowotny składnik żywności. W ubiegłym wieku stosowanie dodatku błonnika pokarmowego do żywności bardzo często wiązało się z powstawaniem niekorzystnej tekstury produktu. Obecnie produkowane są nowoczesne preparaty błonnikowe, które korzystnie wpływają na teksturę, właściwości funkcjonalne oraz sensoryczne żywności i charakteryzują się takimi właściwościami, jak: wiązanie wody, zwiększanie objętości produktów, neutralny zapach oraz smak czy możliwość stosowania jako zamiennika tłuszczu. W pracy omówiono historię i podział żywności funkcjonalnej, definicję i podział błonnika pokarmowego oraz możliwości zastosowania tego składnika w projektowaniu i wzbogacaniu produktów żywnościowych.

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%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

Zaobserwowane trendy żywieniowe oraz brak wystarczających informacji w literaturze przedmiotu odnoszących się do stabilności przechowalniczej produktów bezlaktozowych były inspiracją do podjęcia badań dotyczących stabilności przechowalniczej bezlaktozowego sera twarogowego kwasowego. Celem pracy była ocena wybranych cech jakościowych serów twarogowych kwasowych: tradycyjnego i bezlaktozowego, zakupionych w handlu detalicznym na terenie Szczecina i przechowywanych w warunkach chłodniczych (5 ± 1 ºC) bez dostępu światła przez 21 dni. W pracy założono, że twarogi pochodzące od tego samego producenta: tradycyjny (zawierający laktozę) oraz bez laktozy będą charakteryzowały się odmiennymi wybranymi cechami jakościowymi w czasie chłodniczego przechowywania. Analizowano cechy fizykochemiczne, reologiczne i sensoryczne serów bezpośrednio po zakupie oraz podczas chłodniczego przechowywania. W serach oznaczono: kwasowość czynną i miareczkową, zawartość wody i tłuszczu, aktywność wody, synerezę serwatki, twardość oraz przeprowadzono ocenę sensoryczną. Badane sery twarogowe charakteryzowały się odpowiednią stabilnością przechowalniczą w ciągu 21 dni przechowywania w temp. 5 ± 1 ºC. Czas przechowywania wpłynął istotnie na zmiany kwasowości, twardości, synerezy serwatki i zawartości wody serów twarogowych kwasowych. Stwierdzono statystycznie istotny przyrost wymienionych wskaźników. Sery twarogowe kwasowe charakteryzowały się stabilną zawartością tłuszczu oraz stabilną aktywnością wody w całym cyklu badawczym. Twaróg bezlaktozowy odznaczał się większą kwasowością miareczkową i większą twardością oraz korzystniejszymi cechami sensorycznymi.

The aim of the study was to use 3 monocultures of Bifidobacterium (Bifidobacterium animalis ssp. lactis AD600, Bifidobacterium animalis ssp. lactis BB-12, and Bifidobacterium longum AD50) in fermented goat milk to assess the microbial, physicochemical, rheological, and sensory quality of beverages during a 3-wk storage period at 5°C. The results indicated that selected bifidobacteria may be used for production of fermented goat milk because they comply with the minimum standards specified by the Food and Agriculture Organization of the United Nations and the World Health Organization during the entire period of storage. However, goat milk fermented by Bif. longum AD50 had less than 106 cfu/g after 21 d of storage. The acidity, acetaldehyde content, viscosity, and hardness of fermented goat milk beverages depended on the strain and the storage period. Sensory properties were similar and acceptable, with a tendency for the quality to be reduced with an extended storage time. Depending on the monoculture of bifidobacteria used to manufacture fermented goat milk, the product had a different pH value. Titratable acidity in all fermented goat milk increased significantly along with the time of storage. Our study has shown that monocultures of bifidobacteria had a significant effect on the content of acetaldehyde, but the lowest effect over the entire storage period was observed in goat milk fermented by Bif. animalis ssp. lactis BB-12. This sample also had the lowest viscosity values compared with other samples and the best organoleptic properties during a 3-wk storage period.

The production of cold fish marinades is characterized by high seasonality, and therefore producers have problems with providing the sufficient supply of marinades. Besides, after the spawning season, herrings do not ripen properly. Therefore, in the present study, marinated Atlantic and Baltic herring fillets were frozen and stored for 2 days up to 5 months using constant and fluctuating temperatures (recrystallization). The freezing-thawing of marinades improves the hardness, color, and overall sensory evaluation of meat. Temperature fluctuations increase the disintegration of the muscle tissue structure and lysosomal membranes, enhancing the activity of aspartyl endopeptidase responsible for improving the texture of meat and increasing the concentration of protein-hydrolyzing products. The highest thaw drip loss and lipid oxidation were observed after 3 months of frozen storage with temperature fluctuation. Frozen storage had a different effect on fatty and thin herrings. Frozen-thawed marinades stored for up to 5 months were of good microbiology quality. Study results show that the freezing of the semi-marinades may be one of the methods for quality improvement and for extending marinades shelf-life before the seasonally increased demand on the market.

The influence of polylactic acid (PLA) relative to polyamide/polyethylene (PA/PE) packing material on selected physicochemical attributes of acid curd cheese (ACC) (tvarog) packed in modified atmosphere (90% N2/10% CO2) and stored for 3 weeks at 5 ± 1°C was analysed. Three variants of tvarog were produced: (i) one packed in PLA film, (ii) one stored in metalised PLA film and (iii) tvarog packed in PA/PE film. The cheeses were assessed organoleptically. Changes in water and fat contents, titratable acidity, pH, water activity and fat oxidation were measured. Moreover, cheese hardness was determined by means of a double compression test (TPA). ACCs had the appropriate organoleptic attributes and the proper chemical compositions. The type of wrapping film highly significantly differentiated the samples regarding chemical composition, titratable acidity, pH and hardness. The films inhibited fat oxidation, but they did not inhibit transformation of fatty acids into conjugated diene and triene structures. Moreover, the samples differed in the course of changes in lipid extractability and in water activity.

The aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020 μg mL -1 , 0.010 μg mL -1 , 0.012 μg mL -1 and 0.012μgmL -1 , respectively. Selenium concentration in cheese ranged 0.022- 0.088 μg g -1 wet weight. The average selenium content of meat ranged from 0.064 (beef) to 0.094 (chicken) μg g -1 w.w. The mean Se content of giblets (liver: 0.307-0.401 μg g -1 w.w.) was significantly (P < 0.05) higher than in meat. The concentration of Se depends on fish species and in our study it ranged from 0.136 ± 0.023 (flounder) to 0.282 ± 0.024 μg g -1 w.w. (mackerel). The results obtained show that the analysed food provides 22.8% of the daily selenium requirement. Considering that animal products account for 40-45% of the diet daily selenium intake averages 33-37 μg.

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 fi lm, or in parchment paper and 50 or 100 μm PE fi lm. The evaluation was made on the day of production of the cheese and after 3, 7, 14 and 21 days of cold storage. The tvarogs were subjected to the sensory evaluation, and also the in- vestigation of moisture content, fat content, acidity, pH, hardness and the percentage of whey leakage was carried out. Result. It was found that among the sensory characteristics the deterioration in odour occurred fi rst in the course of storage, regardless of the packaging method applied. The method of packaging exerted no clear effect on moisture content, fat content and hardness of tvarogs. However, wrapping tvarogs additionally in parchment paper increased whey leakage, but also favourably affected cheese structure and consistency. Conclusions. Tvarog packed in parchment paper and 100 μm PE fi lm had the most desirable sensory charac- teristics in the course of storage. The shelf-life of the studied tvarog cheeses was as long as 7 days, regardless of the packaging method used and season of milk production.

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. The studied milk contained lindane in average concentrations within the maximum limits. Although in 20% of all samples tested, the concentration of lindane exceeded permissible limits, while in 15% of samples the content of Σ DDT was too high. But the average daily consumption of milk containing organochlorine pesticides poses no direct threat to human health, because daily intake (DI) for all compounds were below the acceptable daily intake (ADI). Attention should be paid to the exposure of consumers to pesticide residues from other dairy foods.