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Dr. Aneta Brodziak
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Poland

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quality
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Vitamins
bioactive compounds
Dairy Products
organic production

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Journal article
Published: 30 June 2021 in Animals
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The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day). Milk samples were collected twice, after 30 and 60 days. After 30 days no significant changes were observed in the chemical composition, somatic cell count (SCC), mineral content (except potassium), or curd texture parameters. However, the coagulation properties improved. The milk from group H after both 30 and 60 days coagulated significantly (15%) faster on average (p< 0.05), and the curd was about 36% and 28% firmer after 30 and 60 days, respectively (p< 0.05). After 60 days there was an increase in the content of fat (by 0.27 p.p.; p = 0.041), protein (by 0.14 p.p.; p = 0.012), and casein (by 0.12 p.p.; p = 0.029). SCC decreased by 20% (p = 0.023). The curds were significantly harder and less fracturable compared to the control. Calcium and iron content increased as well. The results indicate that humic mineral substances from oxyhumolite in the diet of cows can improve the suitability of milk for cheese production.

ACS Style

Anna Teter; Monika Kędzierska-Matysek; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Mariusz Florek. The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows. Animals 2021, 11, 1970 .

AMA Style

Anna Teter, Monika Kędzierska-Matysek, Joanna Barłowska, Jolanta Król, Aneta Brodziak, Mariusz Florek. The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows. Animals. 2021; 11 (7):1970.

Chicago/Turabian Style

Anna Teter; Monika Kędzierska-Matysek; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Mariusz Florek. 2021. "The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows." Animals 11, no. 7: 1970.

Journal article
Published: 28 June 2021 in Annals of Animal Science
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The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and nutritional value. The curd cheeses were made from raw milk obtained in various conditions: with and without the use of pasture forage (i.e. in traditional and intensive systems), in two seasons of production (spring/summer and autumn/winter), from two breeds raised in Poland (Polish Holstein-Friesian and Simmental), and on the basis of two types of starter culture (i.e. freeze-dried and traditional cultures). The basic chemical composition and content of selected fat-soluble vitamins, i.e. A, D3 and E, were determined in samples of bulk milk and cheese. The cheese yield was calculated as the number of litres of milk used to produce 1 kg of curd cheese. The nutritional value of the experimental curd cheeses was determined by calculating the calorific value and the Index of Nutritional Quality (INQ). All analysed factors except for the bacterial cultures significantly affected the chemical composition of the cheese. Curd cheese made from the milk of Simmental cows had higher content of protein and fat-soluble vitamins (A, D3 and E) than cheese from the milk of Holstein-Friesian cows. However, curd cheeses produced in a traditional system and/or in the spring and summer were a richer source of vitamins, mostly vitamin E. The high INQ values obtained indicate that curd cheese is a rich source of protein and vitamin A.

ACS Style

Jolanta Król; Agnieszka Wawryniuk; Aneta Brodziak. The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog). Annals of Animal Science 2021, {"content-, 1 .

AMA Style

Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak. The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog). Annals of Animal Science. 2021; {"content- ():1.

Chicago/Turabian Style

Jolanta Król; Agnieszka Wawryniuk; Aneta Brodziak. 2021. "The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog)." Annals of Animal Science {"content-, no. : 1.

Journal article
Published: 08 January 2021 in Applied Sciences
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The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.

ACS Style

Aneta Brodziak; Jolanta Król; Arkadiusz Matwijczuk; Tomasz Czernecki; Paweł Glibowski; Łukasz Wlazło; Anna Litwińczuk. Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt. Applied Sciences 2021, 11, 545 .

AMA Style

Aneta Brodziak, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk. Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt. Applied Sciences. 2021; 11 (2):545.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Arkadiusz Matwijczuk; Tomasz Czernecki; Paweł Glibowski; Łukasz Wlazło; Anna Litwińczuk. 2021. "Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt." Applied Sciences 11, no. 2: 545.

Journal article
Published: 12 November 2020 in Animals
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This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.

ACS Style

Patrycja Dopieralska; Joanna Barłowska; Anna Teter; Jolanta Król; Aneta Brodziak; Piotr Domaradzki. Changes in Fatty Acid and Volatile Compound Profiles During Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals 2020, 10, 2103 .

AMA Style

Patrycja Dopieralska, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, Piotr Domaradzki. Changes in Fatty Acid and Volatile Compound Profiles During Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals. 2020; 10 (11):2103.

Chicago/Turabian Style

Patrycja Dopieralska; Joanna Barłowska; Anna Teter; Jolanta Król; Aneta Brodziak; Piotr Domaradzki. 2020. "Changes in Fatty Acid and Volatile Compound Profiles During Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids." Animals 10, no. 11: 2103.

Original research
Published: 12 October 2020 in International Journal of Dairy Technology
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The aim of the study was to assess the physicochemical properties, texture, colour and sensory quality of organic yoghurts with regard to the milk treatment (raw milk obtained directly from organic farms, partially skimmed and heat‐treated in the laboratory vs organic milk purchased in the shop that was pasteurised in a dairy), production season and starter culture. The yoghurts produced on the basis of bulk milk obtained from farms during the spring/summer season proved to be of greater nutritional value and had higher content of bioactive whey proteins, except for β‐lactoglobulin, and lipophilic vitamins than retail milk.

ACS Style

Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Mariusz Florek. Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*. International Journal of Dairy Technology 2020, 74, 139 -147.

AMA Style

Aneta Brodziak, Jolanta Król, Zygmunt Litwińczuk, Mariusz Florek. Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*. International Journal of Dairy Technology. 2020; 74 (1):139-147.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Mariusz Florek. 2020. "Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*." International Journal of Dairy Technology 74, no. 1: 139-147.

Journal article
Published: 03 October 2020 in Animals
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The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.

ACS Style

Jolanta Król; Agnieszka Wawryniuk; Aneta Brodziak; Joanna Barłowska; Beata Kuczyńska. The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals 2020, 10, 1800 .

AMA Style

Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak, Joanna Barłowska, Beata Kuczyńska. The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals. 2020; 10 (10):1800.

Chicago/Turabian Style

Jolanta Król; Agnieszka Wawryniuk; Aneta Brodziak; Joanna Barłowska; Beata Kuczyńska. 2020. "The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)." Animals 10, no. 10: 1800.

Journal article
Published: 04 August 2020 in Animals
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The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.

ACS Style

Aneta Brodziak; Jolanta Król; Joanna Barłowska; Anna Teter; Mariusz Florek. Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time. Animals 2020, 10, 1350 .

AMA Style

Aneta Brodziak, Jolanta Król, Joanna Barłowska, Anna Teter, Mariusz Florek. Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time. Animals. 2020; 10 (8):1350.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Joanna Barłowska; Anna Teter; Mariusz Florek. 2020. "Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time." Animals 10, no. 8: 1350.

Journal article
Published: 18 June 2020 in Mljekarstvo
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The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-backed, as well as locally raised Simmental cows, taking into account the production season. The research material consisted of 418 milk samples taken during the spring/summer season (April to September) and autumn/winter season (October to March). The following parameters were determined in the samples: chemical composition, energetic value, coagu¬lation properties (RCT - rennet clotting time, A30 - curd firmness, K20 - curd firming time), cheese yield, and content of K, Na, Ca, Mg, Zn, Fe, Mn, Cu, Ni and Co. The percentage of the daily allowance for Ca and Mg in children, adolescents and adults from 250 mL of milk was determined. The milk of Polish Red cows had the highest concentration of basic nutrients (1 kg of milk provided 823.98 kcal) and the best coagulation parameters (the shortest clotting time (16:09 min, p≤0.01) and firmest curd (30.74 mm). This milk had a more beneficial nutritional profile, as it contained the highest percentage of the recommended daily allowances of Ca and Mg among all groups. The raw milk obtained in the pasture season showed more favourable coagulation properties. The content of minerals in milk is not clearly determined by the cow breed or the season. It is probably due to the higher levels of these nutrients in the feed, which in turn results from their content in the soil and the degree of fertilization.

ACS Style

Anna Teter; Aneta Brodziak; Jolanta Król; Joanna Barłowska; Monika Kędzierska-Matysek. Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements. Mljekarstvo 2020, 70, 210 -220.

AMA Style

Anna Teter, Aneta Brodziak, Jolanta Król, Joanna Barłowska, Monika Kędzierska-Matysek. Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements. Mljekarstvo. 2020; 70 (3):210-220.

Chicago/Turabian Style

Anna Teter; Aneta Brodziak; Jolanta Król; Joanna Barłowska; Monika Kędzierska-Matysek. 2020. "Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements." Mljekarstvo 70, no. 3: 210-220.

Journal article
Published: 02 June 2020 in TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES
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ACS Style

Joanna Barłowska; Robert Pastuszka; Jolanta Król; Aneta Brodziak; Anna Teter; Zygmunt Litwińczuk. Differences in physico-chemical parameters of goat milk depending on breed type, physiological and environmental factors. TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES 2020, 44, 720 -728.

AMA Style

Joanna Barłowska, Robert Pastuszka, Jolanta Król, Aneta Brodziak, Anna Teter, Zygmunt Litwińczuk. Differences in physico-chemical parameters of goat milk depending on breed type, physiological and environmental factors. TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES. 2020; 44 (3):720-728.

Chicago/Turabian Style

Joanna Barłowska; Robert Pastuszka; Jolanta Król; Aneta Brodziak; Anna Teter; Zygmunt Litwińczuk. 2020. "Differences in physico-chemical parameters of goat milk depending on breed type, physiological and environmental factors." TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES 44, no. 3: 720-728.

Journal article
Published: 12 May 2020 in LWT
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The study aimed at assessing the composition, including the profile of volatile compounds and amino acids, of farmhouse cheese manufactured from the raw milk of the White-Backed native cow breed during four stages of ripening (0, 7, 14 and 21 days). Throughout the ripening period the cheese samples were distinguished by high nutritional value (protein content 22.5%; content of essential amino acids 48 g/100 g protein on average). Slight enhancement of non-essential amino acids content resulted only due to increased presence of glutamic acid during ripening period. A total of 33 volatile compounds were identified in the headspace of the cheeses. Seven compounds namely, acetic acid, 2-butanone, 3-hydroxy-2-butanone, hexanal, ethanol, toluene, and ethyl hexanoate, were detected in substantial amounts in cheese samples from days 7–21 of ripening and can be considered key compounds in this type of cheese. The absence of food pathogens is an indication of the high quality of farmhouse cheese manufactured from the milk of the White-Backed cow breed. In conclusion, the presence of this type of cheese on food market should attract consumers looking for traditional food, which in turn could improve the economic situation of small, family-owned farms rearing White-Backed cattle.

ACS Style

Anna Teter; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Jaroslawa Rutkowska; Zygmunt Litwińczuk. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed. LWT 2020, 129, 109602 .

AMA Style

Anna Teter, Joanna Barłowska, Jolanta Król, Aneta Brodziak, Jaroslawa Rutkowska, Zygmunt Litwińczuk. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed. LWT. 2020; 129 ():109602.

Chicago/Turabian Style

Anna Teter; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Jaroslawa Rutkowska; Zygmunt Litwińczuk. 2020. "Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed." LWT 129, no. : 109602.

Journal article
Published: 01 January 2020 in Annals of Animal Science
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The aim of the study was to compare the content of selected bioactive whey proteins and lipophilic vitamins, which largely determine the bioactive status of milk, in milk obtained from local breeds of cows raised in Poland (Polish Red, White-Backed and Simmental) and Polish Holstein-Friesian cows. Basic chemical composition and content of selected bioactive compounds (β-lactoglobulin, α-lactalbumin, lactoferrin, bovine serum albumin, and vitamins: E, A, D3 and β-carotene) in 550 milk samples were analysed. The milk produced by local breeds proved to be a more valuable source of whey proteins and lipophilic vitamins than that of the Polish Holstein-Friesians. It was distinguished by its content of all bioactive compounds, including those with antioxidant properties, i.e. vitamins E, A and D3 and β-lactoglobulin, and antimicrobial properties, mainly lactoferrin. Therefore, the milk of cows of local breeds should be considered a valuable material for processing, especially at the level of the farm or small local processing plant, to produce products that are richer in health-promoting compounds. The promotion of milk from local breeds can therefore be an opportunity for the farms that raise them.

ACS Style

Aneta Brodziak; Jolanta Król; Joanna Barłowska; Zygmunt Litwińczuk; Anna Teter; Monika Kędzierska-Matysek. Differences in Bioactive Protein and Vitamin Status of Milk Obtained from Polish Local Breeds of Cows. Annals of Animal Science 2020, 20, 287 -298.

AMA Style

Aneta Brodziak, Jolanta Król, Joanna Barłowska, Zygmunt Litwińczuk, Anna Teter, Monika Kędzierska-Matysek. Differences in Bioactive Protein and Vitamin Status of Milk Obtained from Polish Local Breeds of Cows. Annals of Animal Science. 2020; 20 (1):287-298.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Joanna Barłowska; Zygmunt Litwińczuk; Anna Teter; Monika Kędzierska-Matysek. 2020. "Differences in Bioactive Protein and Vitamin Status of Milk Obtained from Polish Local Breeds of Cows." Annals of Animal Science 20, no. 1: 287-298.

Journal article
Published: 01 January 2020 in Medycyna Weterynaryjna
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The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

ACS Style

Jolanta Król; Aneta Karasińska; Aneta Brodziak; Magdalena Stobiecka; Joanna Barłowska. Qualitative changes in selected dairy products during their shelf life. Medycyna Weterynaryjna 2020, 76, 6444 -2020.

AMA Style

Jolanta Król, Aneta Karasińska, Aneta Brodziak, Magdalena Stobiecka, Joanna Barłowska. Qualitative changes in selected dairy products during their shelf life. Medycyna Weterynaryjna. 2020; 76 (9):6444-2020.

Chicago/Turabian Style

Jolanta Król; Aneta Karasińska; Aneta Brodziak; Magdalena Stobiecka; Joanna Barłowska. 2020. "Qualitative changes in selected dairy products during their shelf life." Medycyna Weterynaryjna 76, no. 9: 6444-2020.

Earlycite article
Published: 18 October 2019 in British Food Journal
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Purpose Global demand for organic milk products gives an opportunity to Polish organic farmers and dairies to supply national, European Union and international milk markets. The purpose of this paper is to review the historic and contemporary changes in organic milk production and processing in Poland, in order to identify the main factors of influence and to propose the direction of future market and policy development in the sector. Design/methodology/approach In this study, secondary data from a range of literature sources and databases are analysed. The Lorenz’s concentration ratio is applied to the data derived to evaluate the degree of concentration of certified organic farms in the different regions of Poland and conclusions are drawn as a result. Findings Organic dairy farm operations in Poland are small scale and territorially dispersed. Although there is some evidence of growing supply concentration, Polish processors of organic milk face multiple barriers to development not least a lack of continuity of supplies. Whilst global markets are of interest, the development of alternative, innovative food networks in Poland that focus on provenance, integrity and promoting the special health benefits of organic milk would be of value to the sector, but further cooperation and integration is essential to take advantage of these market opportunities. Originality/value This research underpins the need for appropriate national policies in Poland for the development and actualisation of a dynamic organic milk supply system that delivers value to local, regional and international markets.

ACS Style

Maria Zuba-Ciszewska; Aleksandra Kowalska; Louise Manning; Aneta Brodziak. Organic milk supply in Poland: market and policy developments. British Food Journal 2019, 121, 3396 -3412.

AMA Style

Maria Zuba-Ciszewska, Aleksandra Kowalska, Louise Manning, Aneta Brodziak. Organic milk supply in Poland: market and policy developments. British Food Journal. 2019; 121 (12):3396-3412.

Chicago/Turabian Style

Maria Zuba-Ciszewska; Aleksandra Kowalska; Louise Manning; Aneta Brodziak. 2019. "Organic milk supply in Poland: market and policy developments." British Food Journal 121, no. 12: 3396-3412.

Journal article
Published: 02 April 2019 in Mljekarstvo
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The objective of the present research was to analyse the protein fraction content in milk, with particular regard to whey proteins, in dependence on the cows’ feeding system (group 1 - extensive, 2 - semi-intensive, 3 - intensive) and production season (spring-summer and autumn-winter). Chemical analysis of the fodder was the base for calculation of energy and protein coverage of nutritional dose. A total of 1,133 milk samples were evaluated (550 in winter and 583 in summer). The milk samples were examined for the somatic cell count (SCC), the basic chemical composition, casein and whey proteins: α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA), lactoferrin and lysozyme. Higher content of crude protein, including casein, was noticed in milk obtained from cows coming from semi-intensive and intensive farms. However, milk taken from cows fed according to the group 1, which was based on fodder from permanent grasslands, had the highest concentration of major whey proteins - both in the summer (pasture and hay) and winter (hay and haylage) seasons. With the increase of silage and industrial fodder in the feed ration, the content of whey proteins - mainly β-lactoglobulin and lactoferrin - decreased, which was confirmed by the obtained negative correlation coefficients.

ACS Style

Jolanta Król; Aneta Brodziak; Witold Chabuz; Zygmunt Litwińczuk; Joanna Barłowska. Effect of the feeding system and the production season on the protein fraction content in milk. Mljekarstvo 2019, 69, 98 -107.

AMA Style

Jolanta Król, Aneta Brodziak, Witold Chabuz, Zygmunt Litwińczuk, Joanna Barłowska. Effect of the feeding system and the production season on the protein fraction content in milk. Mljekarstvo. 2019; 69 (2):98-107.

Chicago/Turabian Style

Jolanta Król; Aneta Brodziak; Witold Chabuz; Zygmunt Litwińczuk; Joanna Barłowska. 2019. "Effect of the feeding system and the production season on the protein fraction content in milk." Mljekarstvo 69, no. 2: 98-107.

Journal article
Published: 19 April 2018 in Journal of Elementology
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Jolanta Król; Aneta Brodziak; Monika Kędzierska-Matysek; Anna Litwińczuk; Agnieszka Zaborska. The effect of selected factors on yield and protein and mineral retention in traditionally produced tvarog. Journal of Elementology 2018, 1 .

AMA Style

Jolanta Król, Aneta Brodziak, Monika Kędzierska-Matysek, Anna Litwińczuk, Agnieszka Zaborska. The effect of selected factors on yield and protein and mineral retention in traditionally produced tvarog. Journal of Elementology. 2018; (3/2018):1.

Chicago/Turabian Style

Jolanta Król; Aneta Brodziak; Monika Kędzierska-Matysek; Anna Litwińczuk; Agnieszka Zaborska. 2018. "The effect of selected factors on yield and protein and mineral retention in traditionally produced tvarog." Journal of Elementology , no. 3/2018: 1.

Journal article
Published: 15 March 2018 in International Journal of Dairy Technology
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The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.

ACS Style

Joanna Barłowska; Robert Pastuszka; Anna Rysiak; Jolanta Król; Aneta Brodziak; Monika Kędzierska-Matysek; Anna Wolanciuk; Zygmunt Litwińczuk. Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology 2018, 71, 699 -708.

AMA Style

Joanna Barłowska, Robert Pastuszka, Anna Rysiak, Jolanta Król, Aneta Brodziak, Monika Kędzierska-Matysek, Anna Wolanciuk, Zygmunt Litwińczuk. Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology. 2018; 71 (3):699-708.

Chicago/Turabian Style

Joanna Barłowska; Robert Pastuszka; Anna Rysiak; Jolanta Król; Aneta Brodziak; Monika Kędzierska-Matysek; Anna Wolanciuk; Zygmunt Litwińczuk. 2018. "Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production." International Journal of Dairy Technology 71, no. 3: 699-708.

Journal article
Published: 10 March 2018 in Journal of Animal Science, Biology and Bioeconomy
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Anna Wolanciuk; Joanna Barłowska; Aneta Brodziak; Jolanta Król; Monika Kędzierska-Matysek. Związek wariantów genetycznych β-laktoglobuliny i κ-kazeiny z zawartością wybranych białek serwatkowych w mleku krów różnych ras. Journal of Animal Science, Biology and Bioeconomy 2018, 35, 65 -74.

AMA Style

Anna Wolanciuk, Joanna Barłowska, Aneta Brodziak, Jolanta Król, Monika Kędzierska-Matysek. Związek wariantów genetycznych β-laktoglobuliny i κ-kazeiny z zawartością wybranych białek serwatkowych w mleku krów różnych ras. Journal of Animal Science, Biology and Bioeconomy. 2018; 35 (4):65-74.

Chicago/Turabian Style

Anna Wolanciuk; Joanna Barłowska; Aneta Brodziak; Jolanta Król; Monika Kędzierska-Matysek. 2018. "Związek wariantów genetycznych β-laktoglobuliny i κ-kazeiny z zawartością wybranych białek serwatkowych w mleku krów różnych ras." Journal of Animal Science, Biology and Bioeconomy 35, no. 4: 65-74.

Journal article
Published: 15 November 2017 in Annales Universitatis Mariae Curie-Skłodowska, sectio EE, Zootechnica
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Joanna Barłowska; Robert Pastuszka; Aneta Brodziak; Jolanta Król; Anna Wolanciuk. Wpływ grupy rasowej kóz i sezonu żywienia na właściwości fizykochemiczne tłuszczu mleka. Annales Universitatis Mariae Curie-Skłodowska, sectio EE, Zootechnica 2017, 35, 33 -47.

AMA Style

Joanna Barłowska, Robert Pastuszka, Aneta Brodziak, Jolanta Król, Anna Wolanciuk. Wpływ grupy rasowej kóz i sezonu żywienia na właściwości fizykochemiczne tłuszczu mleka. Annales Universitatis Mariae Curie-Skłodowska, sectio EE, Zootechnica. 2017; 35 (3):33-47.

Chicago/Turabian Style

Joanna Barłowska; Robert Pastuszka; Aneta Brodziak; Jolanta Król; Anna Wolanciuk. 2017. "Wpływ grupy rasowej kóz i sezonu żywienia na właściwości fizykochemiczne tłuszczu mleka." Annales Universitatis Mariae Curie-Skłodowska, sectio EE, Zootechnica 35, no. 3: 33-47.

Journal article
Published: 29 September 2017 in Mljekarstvo
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Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Agnieszka Zaborska; Tomasz Czernecki. Effect of storage time under home refrigeration conditions on the quality of opened drinking milk. Mljekarstvo 2017, 67, 283 -296.

AMA Style

Aneta Brodziak, Jolanta Król, Zygmunt Litwińczuk, Agnieszka Zaborska, Tomasz Czernecki. Effect of storage time under home refrigeration conditions on the quality of opened drinking milk. Mljekarstvo. 2017; 67 (4):283-296.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Agnieszka Zaborska; Tomasz Czernecki. 2017. "Effect of storage time under home refrigeration conditions on the quality of opened drinking milk." Mljekarstvo 67, no. 4: 283-296.

Journal article
Published: 27 September 2017 in International Journal of Dairy Technology
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The aim of the study was to determine differences in the status of selected bioactive whey proteins and lipophilic vitamins in milk obtained from certified organic farms as compared to conventional farms (using traditional and intensive production systems). Significant relationships were noted with regard to production system and individual bioactive milk compounds, that is β-lactoglobulin, lactoferrin, lysozyme, vitamins A, D3 and E, and β-carotene (P = 0.001) and bovine serum albumin (BSA) (P = 0.016). Milk obtained from extensive farms, especially certified organic ones, was a valuable source of certain antioxidant compounds: β-lactoglobulin (3.32 g/L), lactoferrin (123.8 mg/L), vitamin E (2.044 mg/L) and β-carotene (0.257 mg/L) in the case of organic farms.

ACS Style

Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Joanna Barłowska. Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms. International Journal of Dairy Technology 2017, 71, 321 -332.

AMA Style

Aneta Brodziak, Jolanta Król, Zygmunt Litwińczuk, Joanna Barłowska. Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms. International Journal of Dairy Technology. 2017; 71 (2):321-332.

Chicago/Turabian Style

Aneta Brodziak; Jolanta Król; Zygmunt Litwińczuk; Joanna Barłowska. 2017. "Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms." International Journal of Dairy Technology 71, no. 2: 321-332.