Abstract: The aim of the current research was to investigate the
gassy ozone effect on quality parameters of flaxes made form whole
biologically activated wheat grains. The research was accomplished
on wheat grains variety
Abstract: The freezing point of milk is in important indicator of
the milk quality. The freezing point of milk is determined primarily
to prove milk adulteration with water and to determine the amount of
water in it. Chemical composition and properties of milk, thermal
treatment and presence of any substance can influence freezing point
of product. There are different substances, which can be added to
milk with main purpose to prolong shelf-life of raw milk. There are
detergent, preservatives, formaldehyde, hydrogen peroxide,
antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the
aim of the present study was to determine freezing point of milk,
skimmed milk, pasteurized milk and milk with different substances
(formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide,
disinfectant, and detergent) in different concentrations. The thermal
treatment and different undesirable substances presence in milk have
significant influence on freezing point of it.
Abstract: In the meat processing industry the substitution of
meat with non-meat ingredients is considered an important strategy
for reducing overall production costs. The main purpose of the
current research was to evaluate differences in physical-chemical
composition of cooked sausage with different legumes additions.
Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens
culinaris) were used in preparation of sausages. The legumes at
proportion of 20% of the total weight of meat were added in
sausages. The whole ingredients were mixed, filled into casing,
compressed, cooked and cooled. After storage the samples were
sensory evaluated. The sensory evaluation was carried out using the
nine point hedonic scale and line scale. Sausages without legumes
flour was used as control sample. The main conclusion of the current
research the legumes flour can be successfully used for cooked
sausages production.
Abstract: the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.