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Long‐term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen‐stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico‐chemical, sensory, proteolytic (by urea‐PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers. [ABSTRACT FROM AUTHOR]

This paper gives an overview of the food packaging process in seven food companies in the dairy and confectionery sector. A total of 23 production runs have been analyzed regarding the three packers' rules outlined in the Serbian legislation and process capability tests related to statistical process control. None of the companies had any type of statistical process control in place. Results confirmed that more companies show overweight packaging compared to underfilling. Production runs are more accurate than precise, although in some cases the productions are both inaccurate and imprecise. Education / training of the new generation of food industry workers (both on operational and managerial level) with courses in the food area covering elements of quality assurance and statistical process control can help in implementing effective food packaging.

Purpose: Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach: The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings: Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value: This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product – insoluble dietary fibres from triticale in yoghurts – was deployed by characterising their food application and evaluating physico‐chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as ‘excellent’ and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The purpose of this paper was to analyse the implemented quality management systems (QMSs) based on International Organization for Standardization (ISO) 9001 in the production/service sector, operating only with food of animal origin. The research covered the analysis of the rationale for the implementation of QMSs, the quality tools used in interviewed food companies and achieved effects and outputs. The survey comprised 59 Serbian food business operators holding ISO 9001 certificates. The obtained results revealed that the implementation of QMSs resulted in the improvement of food conformity in both of its dimensions – food quality and food safety. Results indicated improvements towards customer satisfaction and strengthening of their competitiveness, including an increase in the sales and market share. However, none of the surveyed companies recorded any QMS improvement. Companies confirmed efforts made in product improvement but most of them did not improve their processes or confirm higher levels of effectiveness and efficiency of their systems. [ABSTRACT FROM PUBLISHER]

The article presents a case study of the psychological management of a 62-year old male patient with prostate cancer. The author focuses on the first meeting with the patient when he met his wife who supported and encouraged him, the patient's depression and withdrawal from social activities, and developed fears of confined spaces, darkness, and death. Further discussed are the patient's expectations from the treatment, the use of hypnosis to relax him, and improvements after the treatment.

The concept of my method of treating bed-wetting (nocturnal enuresis) views this problem in children as a learning failure rather than as a somatic expression of a psychological problem. Accordingly, the treatment is aimed at the learning malfunction through a conditioning technique, instead of the presumed psychological disturbance. There is a great deal of confusion about the aetiology and treatment of enuresis, which is characterized by contradictory opinions and mutually exclusive interpretations of the disorder. Without selecting one theoretical model to the exclusion of others, I consider that valid and successful treatment of enuresis is possible and that it can yield a permanent cure without producing harmful side effects in children. On the basis of my clinical experience, I feel that my method is one such promising approach. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO 2 -drying (scCO 2 -drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing ( n = 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO 2 -dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO 2 -drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO 2 -dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO 2 -drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.