Rugova cheese is an endogenous dairy product in the Republic of Kosovo, which originates from region Peja, where it traditionally produced raw milk cows, sheep and goats. This research determined physicochemical characteristics such as dry matter, protein, fat, titratable acidity, pH sensory attributes colour, taste, aroma, consistency appearance. These parameters were traditional industrial ch...

Intake of dairy fat has long been considered as a risk factor for CVD. Pasture and dietary lipid supplementation have been reported to be reliable strategies in ruminant nutrition, in order to increase the content of α-linolenic acid (ALA), conjugated linoleic acid (CLA) and vaccenic acid (VA), and decrease SFA in milk fat. In the present study, we aimed at verifying whether consumption of a sh...

The stomach is a source of several circulating peptides/hormones, such as gastrin, pancreastatin, leptin and ghrelin, which are thought to play important roles in the regulation of food intake and body growth. The present study was undertaken in mice in order to examine the effects of diet composition on the body weight gain and the gastric cells that produce these peptides/hormones. Both young...

Author Carden is with the Dept. of Human Environmental Sciences, School of Agriculture & Human Environments, The Univ. of Tennessee, Martin, TN. Author Penfield is with the Dept. of Food Science & Technology, The Univ. of Tennessee and Tennessee Agricultural Experiment Station, P.O. Box 1071, Knoxville, TN 37920-1071. Author Saxton is with the Dept. of Animal Science and Tennessee Agricultural ...

In this paper, the nutritional quality of cheese samples and analogues was assessed throughout fatty acid profile lipid indices. The research included in which milk fat completely replaced by vegetable with addition palm coconut oil, as well mixed products, whose production based on use protein cheese. Fatty analysed gas chromatography-mass spectrometry (GC-MS), while atherogenic index, thrombo...

The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour...

The objective was to integrate the information of local milk production system, physicochemical and microbiological characteristics milk; elaboration process, physicochemical, microbiological, sensory cheese establish its typicity. manufacturing in most dairies studied has registered operation three generations families. Variability their chemical composition, colour, texture related with time ...

Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A tota...

The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62...