The aim of research was to evaluate changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationship in Lacaune ewes. The study was carried out on eighteen ewes of the second lactation on an organic farm in Valašská Bystřice (Czech Republic). It was found that the stage of lactation significantly affected almost all monitored traits except pH value, titratable acidity, somatic cell count and curd quality. The content of total solids, fat, total protein, casein, Ca and P was significantly increased, while daily milk yield and the content of lactose were decreasing with the advancement of lactation. The stage of lactation had a significant effect on the coagulation time that was extended with advanced lactation. Length of the coagulation time was positively correlated with contents of total protein, casein and Ca. In contrast, the curd quality was not affected by the stage of lactation and no significant correlation between the curd quality and other parameters were found, except for the coagulation time (r=0.40). It could be concluded that Lacaune ewes had a satisfactory milk yield and physico-chemical and technological characteristics of milk under relatively extensive nutrition.

The present study demonstrates that the combination of additives NaHCO /Ca /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.

Konečná (2021) Changes in the somatic cells counts and total bacterial counts in raw goat milk during lactation and their relationships to selected milk traits,

NEDOMOVÁ, ŠÁRKA, STRNKOVÁ, JANA, BUCHAR, JAROSLAV, SÝKORA, VLADIMÍR: The eff ect of temperature and loading rate on the rheology of butter. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 5, pp. 1349-1356 Series of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at diff erent speeds (1, 6 and 60 mm.min −1 ), and the corresponding force -displacement responses were fi tted with an analytical solution to obtain the time-dependent constants and the instantaneous force-displacement response. Experiments have been performed on 18 diff erent commercially available butters. A puncture test was performed to investigate the rheological properties of the food materials at 4 °C and at 19 °C. The indentation force decreases with the temperature. It increases with the loading rate. The recently proposed method for the indentation of the cone into viscoelastic solids have been used for our data analysis. This procedure which needs the use of the numeric methods enables to obtain stress relaxation modulus which describes the initial viscoelasticity of the tested materials.butter, cone penetrometry, loading rate, rheology, relaxation modulus

The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% (p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected (p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant (p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect (p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.