The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a temperature of 8.0 ± 0.5°C for 7 days. The samples were tempered in a water bath in the Binder KB 115 cooled incubator (10.0 ± 0.5°C) for 24 h before the measurements to stabilize their temperature. A total of 18 butter samples with 82% fat content were analyzed. This study demonstrated that butter produced in winter can differ in textural parameters. The results of the measurements conducted with all instruments and probes were highly correlated, and the correlation coefficient reached r = 0.7–0.9 at p < .05. The regression curves well quantified the relationships between the experimental data generated by two measuring systems: firmness measured with the wire cutter probe (WCP) and the P/5 cylinder probe (P/5CP) in the TA.XT Plus texture analyzer (70.49%), and firmness measured with the AP 4/2 cone probe (AP 4/2 CP) and P/5CP (TA.XT Plus) (79.96%). The results of this study indicated that the values of the textural properties of butter measured with different analysis systems can be compared. Penetration tests conducted with the use of AP 4/2 CP or P/5CP (TA.XT Plus) can be rapid and easy to perform, and they can be effectively replaced shear tests.

The aim of this study was to determine the possible extent of changes in the composition and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence of such modifications on the crystallization of solid fractions (SF) and liquid fractions (LF) obtained from UMF by dry fractionation at a temperature of 30°C, 25°C, and 20°C. The evaluation was based on the results of gas chromatography, differential scanning calorimetry (DSC), firmness/hardness values measured with a texture analyzer, and optical microscopy analysis. The results of the above analyses, in particular the evaluation of fatty acid (FA) composition, revealed that dry fractionation produces fractions with different composition and different ratios of saturated fatty acids (SFAs) to unsaturated fatty acids (UFAs). These variations also induced differences in the physicochemical properties of the analyzed samples, mostly changes in melting and solidification curves, as well as differences in the microstructure of milk fat (MF) analyzed under a microscope at a temperature of 10°C. The present findings indicate that FA composition is clearly correlated with firmness/hardness and the microscopically determined crystallization of MF and its fractions.

The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. Tenebrio molitor is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of sustainable nutrition, mealworms offer a promising solution. The mealworm is distinguished by its high protein content and for being rich in essential amino acids, vitamins, and minerals, making it a valuable component of diet. Among others, chemical composition, colour, texture, degree of syneresis, sensory analysis, and microbiological analysis were analysed. As expected, the addition of insect powder increased the protein content from 4.91% (0 TM) to 7.41% (5 TM). It also increased the fat content from 1.67% (0 TM) to 3.88% (5 TM). Furthermore, the addition of mealworm powder resulted in a significant change in the colour of the yoghurt to a darker colour, due to the dark brown colour of the powder. Food with added edible insects is increasingly available but is not always popular due to cultural and psychological barriers. Sensory analysis of yoghurts has shown that the more powder that is added, the less appealing the product becomes and the more bitter the taste.

Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.

This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis). Research has shown that the greater the addition of cricket powder, the higher the protein, fat and dry matter content and the lower the hardness of the yoghurt. As the content of cricket powder in yoghurt increased, the brightness (L*) and redness (a*) decreased, while the yellowness (b*) of the samples increased. A change in the colour of the yoghurt was observed with the increase in the cricket powder content; the yoghurt had a darker, browner colour. The best overall sensory rating compared to the control variant (6.4) was given to the yoghurt with 1.5% cricket powder added (5.7), while the worst rating was given to the yoghurt with 5% powder added (2 points out of 7).

The study examined the effect of single-stage and two-stage homogenisation on the size of fat globules, the content of free fatty acids (FFAs), and the fatty acid profile of pasteurised milk immediately after processing and during storage. Both single-stage and two-stage homogenisation reduced the size of fat globules. Two-stage homogenisation resulted in a highly uniform fat globule size, whereas one-stage homogenisation led to greater heterogeneity in fat globule size and the presence of large particles in milk, as evidenced by high values of D_v90 , D[4,3], and SPAN. The increase in FFA content after homogenisation and storage is indicative of lipolysis. Single-stage and two-stage homogenisation increased FFA levels twofold and eightfold, respectively, compared with non-homogenised milk. Two-stage homogenisation led to greater changes in the FFA content of milk, whereas single-stage homogenisation induced more pronounced lipolytic changes in milk during storage. No significant changes were observed in the composition of most fatty acids. The fatty acid profile (SCFAs, MCFAs, and LCFAs) and the proportions of saturated (SFAs) and unsaturated fatty acids (UFAs) remained stable in most samples. The proportion of SFAs increased (70.03%) and the proportion of UFAs decreased (29.97%) only in milk subjected to two-stage homogenisation, which increased the SFA/UFA ratio from 2.27 (before storage) to 2.34 (after storage).