We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

Starting from the fact that the problem of the loss of technical work of exit gases in a boiler stack involves the state of thermodynamic imbalance, this paper gives a derivation of a suitable analytic relation for determining the maximum technical work, or exergy, which is equivalent to the lost technical work in exit gases. This serves as the basis for solving the suitable equivalent thermodynamic process which confirms the premiss of the problem. In order to observe the problem in its full range, the process involved was represented both in a work p-v diagram, a heat T-s diagram, as well as in an h-s diagram. The exergy function analysis was conducted according to the most influential parameter, whereas flue gases (exit gases) were considered as semi-perfect, due to the fact that this definition corresponds better to the real situation. With the aim to give a full insight into the subject matter in the sense of quantity, in the end the authors determined the power of an imaginary reversible machine which would operate under the same conditions and parameters, and which would use these gases until they become balanced with the environment. The concept of exergy developed on the basis of a general model for determining the loss of technical work in exit gases of boiler stacks was illustrated by a practical calculation example.