Chromium plays an important role in human and animal bodies. According to the oxidation state chromium can be advantageous for human health and, simultaneously possesses toxic properties. In this work the studies concerning the chromium content in the total and Cr (VI) forms in selected and frequently used during breakfast food products were presented. The largest quantities of the metal occur ...

Like coffee, the popularity of speciality chocolate flavour or single-origin is growing in Indonesian market. At same time, sensory characteristic flavors becoming more important, affecting both taste and marketing food product with flavor. As such, this study aims to describe UHT milk through a complete attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-s...

Nucleic-acid based methods for bacterial identification are extremely useful in diagnostic applications due to their specificity and sensitivity. However, they require an optimal purification of the target molecules. As part of the development of a new diagnostic method for the detection of bacterial RNA in cow milk, we have compared four commercially available RNA extraction kits for the isola...

Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...

In the ultra-high temperature (UHT) process, fluid is raised above 135 °C for a short period of time (typically 4 seconds) and then quickly cooled ensuring no microbes remain in final product. To have better quality processed milk, stringent control system necessary. solve this problem detailed control-oriented mathematical model heating UHT application developed block diagram established by id...