RŮŽIČKOVÁ J., ŠUSTOVÁ K. (2006): Determination of selected parameters of quality of the dairy products by NIR spectroscopy. Czech J. Food Sci., 24: 255–260. The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity)...

In this study, donkey milk and cow used for kefir production the samples were characterised based on compositional microbiological properties, volatile aroma compounds, amino acid composition, sensory analyses during storage 21 days at 5 °C. Compared to (CMK), (DMK) had lower contents of total solids, fat, protein. Using resulted in a weaker body characteristic sample due its low solids content...

Yield and composition of milk and growth of nursing pigs in response to dietary treatment were estimated from 25 lactating sows during a 22-d period. Eight sows were fed 6 kg/d of a corn-soybean control diet (C sows). Nine were fed the control diet in which approximately 6.5 g X kg body weight (BW-1) X d-1 of carbohydrate was supplied by fructose corn syrup (F sows) and eight were fed the contr...

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...

The aim of this study was to identify risk factors for culling, sales and deaths in intensively managed dairy goat herds in New Zealand. A data set provided by the New Zealand Dairy Goat Cooperative (n = 13,197 does) was analyzed using a Cox proportional hazard model. The outcome of interest was length of productive life (LPL), defined as the number of days from the date of second kidding to th...

Our objective was to develop a rapid method for measuring fat, protein, solids, and salt content of Cheddar cheese using a mid-infrared (MIR) transmittance analysis. Currently, quality assurance is done using near-infrared (NIR). For MIR analysis, Cheddar cheese (about 9 g) was blended with a sodium metasilicate solution (about 85 g). Cheese was blended to a uniform particle size (about 3 to 4 ...