scholarly journals Quality of the ewes’ milk as a raw material in the dairy industry in the Republic of North Macedonia

Krmiva ◽  
2020 ◽  
Vol 61 (1) ◽  
pp. 29-34
Author(s):  
Gordana Dimitrovska ◽  
Katerina Bojkovska ◽  
Borche Makarijoski ◽  
Vesna Karapetkovska - Hristova ◽  
Aleksandra Grozdanovska
Keyword(s):  
Milk Fat ◽  
Freezing Point ◽  
Dairy Industry ◽  
Raw Material ◽  
Average Value ◽  
Milk Samples ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
The Republic

This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy reception points of dairy industry in Pelagonia region, in a period of six (6) months. The average values for chemical composition of milk were in the range as follows: 6.83±0.22% to 7.68±0.36% for milk fat, 5.52±0.09% to 6.06±0.23% for proteins, 4.62±0.08% to 4.79±0.05% for lactose, 11.16±0.11% to 1.51±0.24% for non-fat dry matter (NFDM), -0.561 to -0.543oC for freezing point and 8.61±0.4 oSH to 8.88±0.47oSH for titrable acidity. The microbiological and hygienic status of examined ewe milk samples was of poor hygienic quality. The average value of the examined samples for somatic cell count ranged from 753.333 cfu/mL to 1.125.000 cfu/mL and the average number of total bacteria count was from 532.444 cfu/mL to 1.986.222 cfu/mL.

The relationship between antioxidant activity and the component composition of milk of black-and-white cows in the winter-stall period

2021 ◽  
Vol 1 (5) ◽  
pp. 86-96
Author(s):  
A. A. Savina ◽  
◽  
O. A. Voronina ◽  
L. P. Ignatieva ◽  
N. V. Bogolyubova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Freezing Point ◽  
Somatic Cells ◽  
Component Composition ◽  
Water Soluble ◽  
Raw Material ◽  
Black And White ◽  
Average Value ◽  
Milk Samples ◽  
Amperometric Method

The aim of the work was to study the component composition of milk of black-and-white cows in the winter-stall period and its main biochemical parameters. In this work, the total amount of water-soluble antioxidants (TAWSA) was assessed by the amperometric method (using "TsvetYauza 01-AA" device) and the average values of the milk component composition for four groups of cows, which were formed by the number of somatic cells (NSC) found in their milk. Milk of mastitis cows causes food poisoning that is why 1 groups were formed according to the NSC values: 200) less than 2 thousand units/ml, 200) from 499 to 3 thousand units/ml, 500) from 999 to 4 thousand units/ml and 1000) more than XNUMX thousand units/ml for milk samples of black-and-white cows of the Moscow region, which was used as raw material. The TAWSA values for 33 milk samples from cows in group 1 ranged from 6,80 to 27,91 mg/g (mean value 15,95±3,70 mg/g). The correlations between TAWSA and the following parameters of milk: mass fraction of fat (MFF) – 0,305; protein mass fraction true (PMF1) and total (PMF2) – 0,197 and 0,210; lactose – 0,156; dry fat-free milk residue (FFMR) – 0,276; total dry matter (TDM) – 0,399; freezing point (FP) – 0,112; pH – 0,114; the number of somatic cells (NSC) – (–0,052) are found. The TAWSA values for 15 milk samples from cows in group 2 ranged from 10,46 to 18,99 mg/g (average value 14,45±3,50 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – 0,332; PMF1 and PMF2 – 0,296 and 0,303; lactose – (–0,308); FFMR – 0,159; TDM – 0,391; FP – 0,226; pH – (–0,211); NSC – 0,193. The TAWSA values for 13 milk samples of cows in group 3 ranged from 10,46 to 18,99 mg/g (average value 16,04±3,60 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – (–0,352); PMF1 and PMF2 – (– 0,411) and (–0,401); lactose – (–0,166); FFMR – (–0,462); TDM – (–0,504); FP – (–0,766); pH – (–0,047); NSC – (–0,698). The TAWSA values for 12 milk samples from cows in group 4 ranged from 5,80 mg/g to 20,30 mg/g (average value 14,58±3,50 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – 0,159; PMF1 and PMF2 – 0,046 and 0,077; lactose – (–0,317); FFMR – (–0,237); TDM – 0,058; FP – (–0,036); pH – (–0,477); NSC – (–0,072) are found. These data obtained are of great importance both in assessing the physiological-biochemical status and the state of the antioxidant defense system of the cows' organism.

scholarly journals QUALITY AND TECHNOLOGY OF INDIGENOUS TRADITIONAL ‘’BIENO’’ CHEESE IN THE REGION OF MARIOVO, MACEDONIA

AGROFOR ◽  
2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Gordana DIMITROVSKA ◽  
Sonja SRBINOVSKA ◽  
Elena JOSHEVSKA ◽  
Vangelica JOVANOVSKA
Keyword(s):  
Ottoman Empire ◽  
Milk Fat ◽  
Dry Matter ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Milk Samples ◽  
Physico Chemical ◽  
Traditional Technologies ◽  
Traditional Production

“Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonoustraditional production technology which dates back from the Ottoman Empire. Theresearch includes and presents the results of the chemical composition and safety ofraw milk used for traditional production of ‘’Bieno’’ cheese, technology andphysico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality ofthe milk samples was determined within the permissible maximum according todata legislation. It is necessary to respect the hygienic-sanitary norms related tocultivation, preservation and care of the milking herds, and with the righttechnology of milking. After 45 days of ripening the researchers recorded theaverage results for the following parameters of the ‘’Bieno’’ cheese: moisture(38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%),proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). Theresearch specified the microbiological quality of “bieno” cheese after 45 days ofripening in accordance with the special requirements of food safety regarding themicrobiological criteria. Nowadays, there is a growing interest of consumers forcheeses produced with traditional technologies, usually based on handmadeproduction, characterized by piquant, unique and specific aromas, atypical forindustrial cheeses. The technology, physico-chemical and microbiological qualitycould be used in the protection of the origin and geographical labelling based on itsunique technology. The data obtained serve as the basis for creating standardizedproduction procedures, leading to the uniform quality of these products.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Localization of enterprises for primary processing of milk in Almaty region

2021 ◽  
Vol 3 ◽  
pp. 13-23
Author(s):  
G.U. Akimbekova ◽  
◽  
A.B. Baymuhanov ◽  
U.R. Kaskabaev ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Industry ◽  
Raw Material ◽  
Agricultural Cooperatives ◽  
Milk Processing ◽  
Existing Problems ◽  
Technological Chain ◽  
The Republic ◽  
Production Capacities ◽  
Potential Reserve

The purpose-on the basis of the analysis of the current state and location of enterprises in the dairy industry of the republic and Almaty region, in particular, to identify the main factors that hinder its development, to develop recommendations for solving the existing problems. Methods - monographic, computational-constructive, analytical, economic-statistical, logical generalization. Results - research confirms the underdevelopment of the infrastructure for effective promotion of dairy products from producer to consumer along the production-processing-sale technological chain, especially primary milk processing; often there is a discrepancy between the required proportions between the existing production capacities of milk processing enterprises and the level of development of their raw material zones. Based on production potential of each district of a specific region and calculation of the population's demand for dairy products, a forecast for creation of agricultural cooperatives (APC) of dairy direction for purification of milk from mechanical impurities, cooling, storage and transportation in the context of districtsis presented. It is necessary to create 77 APC for the period 2021-2022, incl. 64 cooperatives for primary milk processing. Conclusions - it is recommended to merge small farms into agricultural cooperatives. The economic efficiency of organizing a cooperative milk collection point at the district level has been justified. Based on the study of the existing schemes for location of milk processing enterprises, proposals have been developed for the localization of new cooperative milk collection points in the territorial units of the region. Dairy industry enterprises need investments to renew their fixed assets. The authors note that the possibilities and advantages of cooperative principles and the potential reserve of agricultural cooperation are not yet fully realized.

scholarly journals Physicochemical and microbiological characteristics of goat milk from animals grown in a mountainous area in Bulgaria

2020 ◽  
Vol 12 (3) ◽  
pp. 277-281
Author(s):  
D. Pamukova ◽  
N. Rusenova ◽  
T. Kolev ◽  
S. Chobanova ◽  
N. Naydenova
Keyword(s):  
Milk Fat ◽  
Bacterial Species ◽  
Goat Milk ◽  
Dairy Goat ◽  
Mountainous Area ◽  
Coagulase Negative Staphylococci ◽  
Monthly Basis ◽  
Milk Samples ◽  
Microbiological Characteristics ◽  
The Individual

Abstract. The aim of the study was to determine the goat milk quality from animals grown in a mountainous area in Bulgaria based on physicochemical and microbiological parameters. The study was carried out in a farm that breeds local goats and goats of the Bulgarian White Dairy Goat (BWD). Individual milk samples were taken on a monthly basis from morning milking. A total of 100 individual and 10 bulk milk samples were examined for fat, solids non fat, protein and density. A total of 62 samples were collected at a time to determine the microbiological characteristics of milk. For the period May-September 2017, the percentage of fat in the milk of local goats averaged 3.61% and of goats from BWD goat – 3.54%. The solids non fat were 8.27% and 8.19%, total protein – 3.13% and 3.10%, and the dry matter – 11.89% and 11.74%, respectively. For the period May-August 2017 the individual constituents of milk changed to varying degrees with the most variable being milk fat (decrease of 0.97% in local goats’ milk and 1.09% in milk from BWD goat) followed by solids non fat (0.56% and 0.7%, respectively). The slightest change was in protein – 0.21% and 0.26%, respectively. Coagulase-negative staphylococci were the predominant bacterial species in the goats’ milk samples.

scholarly journals Chromatographic characterization of pyroligneous liquid obtained from carbonization of peach stone

2019 ◽  
Vol 10 (3) ◽  
pp. 207-218
Author(s):  
Lidiane Schmalfuss Valadão ◽  
Caroline Dos Santos Duarte ◽  
Pedro José Sanches Filho
Keyword(s):  
Industrial Process ◽  
Chemical Characterization ◽  
Raw Material ◽  
Added Value ◽  
Process Conditions ◽  
Physico Chemical ◽  
Color Density ◽  
Agroindustrial Residue

The peach stone is considered an agroindustrial residue originating from the industrial process of peach in halves in syrup. It does not have an adequate destination, its final disposal is incorrect and may cause contamination in the environmental compartments. In this way, the burning of this raw material as biomass enables its reuse, besides adding value to the residue. Among the processes used for the application of this residue is the carbonization process, which allows to obtain co-products with higher added value, such as pyroligneous liquid, which represents a fraction of organic compounds condensed from the smoke emitted during carbonization. The quality of the liquid depends on the process conditions and the biomass used. Therefore, the objective of this study was to characterize the sample of pyrolignous liquid obtained from the carbonization of the peach stone, on an industrial scale, qualitative and semi quantitative. Preliminary characterization (pH, conductivity, color, density and contents of tar, organic matter and acidity) and a chemical characterization by gas chromatography coupled to mass spectrometry (GC-MS) were performed. The liquid presented satisfactory results for the physico-chemical evaluations. Regarding the qualitative determination, it was possible to identify 49 compounds. Highlighting the phenols, with 44.90% of the number of compounds, mainly methoxyphenols. These are compounds with significant added value and industrial importance, indicating their use as raw material in the production of polymer resins, among other purposes.

scholarly journals PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 57-66
Author(s):  
Kukuk Yudiono
Keyword(s):  
United States ◽  
Bulk Density ◽  
Seed Size ◽  
Trial Design ◽  
Chemical Properties ◽  
The United States ◽  
Raw Material ◽  
Swelling Power ◽  
Physico Chemical

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of  cooking: fourth of  local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI:  Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density:  Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

scholarly journals PALYNOLOGICAL, PHYSICO-CHEMICAL AND BIOLOGICALLY ACTIVE SUBSTANCES PROFILE IN SOME TYPES OF HONEY IN THE REPUBLIC OF MOLDOVA

2021 ◽  
Vol 28 (3) ◽  
pp. 175-186
Author(s):  
Aurica Chirsanova ◽  
◽  
Tatiana Capcanari ◽  
Alina Boistean ◽  
◽  
...  
Keyword(s):  
Biologically Active Substances ◽  
Biologically Active ◽  
International Regulation ◽  
Dominant Type ◽  
Republic Of Moldova ◽  
Average Value ◽  
Physico Chemical ◽  
The Republic ◽  
And Storage ◽  
Active Substances

Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collection and storage of honey by beekeepers from the Republic of Moldova.

scholarly journals Diagnóstico da Qualidade do Leite Pasteurizado Distribuído pelo Programa do Leite na Microrregião do Seridó Oriental - RN

2015 ◽  
Vol 10 (2) ◽  
pp. 218-223
Author(s):  
J. K. B. Silva ◽  
R. A. Andrade ◽  
R. S. Falcão ◽  
R. P. Gusmão
Keyword(s):  
Chemical Analysis ◽  
Garbage Collection ◽  
Physical Space ◽  
Rio Grande ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Physico Chemical ◽  
Physical And Chemical

Neste trabalho foi avaliada a qualidade do leite pasteurizado distribuído pelo Programa do Leite na microrregião do Seridó Oriental do Rio Grande do Norte. Para a avaliação do leite, foram aplicadas listas de verificação nos pontos de coleta do município de Currais Novos em que foi observada insuficiência do espaço físico e da infraestrutura, ausência de espaço coberto para abrigar filas, ventilação, iluminação, sanitários, freezers, computador e telefone. Ainda, foi observado que não há dedetização e desratização periódicas do ambiente, higienização correta, acondicionamento adequado e coleta diária de lixo. Além disso, foram realizadas análises físico-químicas, que compreenderam a determinação de gordura, teste de alizarol, sólidos não gordurosos, acidez e índice crioscópico, de amostras do leite fornecido por 3 usinas de beneficiamento que fazem parte do programa. As listas de verificação apontaram resultados insatisfatórios quanto à dimensão e infraestrutura dos pontos de entrega. O percentual de amostras que se apresentaram fora dos padrões estabelecidos pela legislação para as análises físico-químicas de gordura, acidez e índice crioscópico foi, respectivamente, 87,5, 62,5 e 100%. Diagnostic of Quality of Pasteurized Milk Distributed by the Milk Program in the Micro Eastern Seridó – RN ABSTRACT - This work evaluated the quality of pasteurized milk delivered by the milk program in the micro eastern Served Rio Grande do Norte. For the evaluation of milk, checklists were applied at collection points in the municipality of New corrals where insufficient physical space and infrastructure, absence of covered rows to house, ventilation, lighting, plumbing, freezers, computer space was observed and phone. Still, it was observed that there is no periodic fumigation and pest control of the environment, proper sanitation, adequate storage and daily garbage collection. In addition, physical and chemical analyzes, which comprised the determination of fat, alizarol test, not fat solids, acidity and cryoscopic index of the milk samples provided by three beneficiation plants that are part of the program were conducted. The checklists showed unsatisfactory results regarding the size and infrastructure of delivery points. The percentage of samples that were outside of the standards established by law for the physico-chemical analysis of fat, acidity and cryoscopic index was, respectively, 87.5, 62.5 and 100%.

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