The Experts below are selected from a list of 63 Experts worldwide ranked by ideXlab platform

W Migdal - One of the best experts on this subject based on the ideXlab platform.

  • nutritional value and organoleptic assessment of traditionally Smoked Cheeses made from goat sheep and cow s milk
    PLOS ONE, 2021
    Co-Authors: Magda Filipczakfiutak, Agnieszka Plutakubica, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    The use of small ruminant milk for Smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally Smoked Cheeses made from goat, sheep and cow’s milk. The analysed Cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in Cheeses made from goat’s milk was found to be several times higher than in the other analysed Cheeses. The organoleptic assessment did not reveal any significant differences between the Cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

  • the levels of polycyclic aromatic hydrocarbons in traditionally Smoked Cheeses in poland
    Polycyclic Aromatic Compounds, 2020
    Co-Authors: W Migdal, Maria Walczycka, łukasz Migdal
    Abstract:

    Smoked Cheeses are especially appreciated by consumers because of the unique taste and smell. The smoke used in this process is composed of a few hundred components, both favorable influencing the ...

  • contamination of traditionally Smoked Cheeses with polycyclic aromatic hydrocarbons and biogenic amines
    Food Control, 2020
    Co-Authors: Agnieszka Plutakubica, Magda Filipczakfiutak, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally Smoked Cheeses in order to control their safety. The majority of the examined Cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the Cheeses D, H and I. However, all Cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from

Agnieszka Plutakubica - One of the best experts on this subject based on the ideXlab platform.

  • nutritional value and organoleptic assessment of traditionally Smoked Cheeses made from goat sheep and cow s milk
    PLOS ONE, 2021
    Co-Authors: Magda Filipczakfiutak, Agnieszka Plutakubica, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    The use of small ruminant milk for Smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally Smoked Cheeses made from goat, sheep and cow’s milk. The analysed Cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in Cheeses made from goat’s milk was found to be several times higher than in the other analysed Cheeses. The organoleptic assessment did not reveal any significant differences between the Cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

  • contamination of traditionally Smoked Cheeses with polycyclic aromatic hydrocarbons and biogenic amines
    Food Control, 2020
    Co-Authors: Agnieszka Plutakubica, Magda Filipczakfiutak, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally Smoked Cheeses in order to control their safety. The majority of the examined Cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the Cheeses D, H and I. However, all Cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from

Magda Filipczakfiutak - One of the best experts on this subject based on the ideXlab platform.

  • nutritional value and organoleptic assessment of traditionally Smoked Cheeses made from goat sheep and cow s milk
    PLOS ONE, 2021
    Co-Authors: Magda Filipczakfiutak, Agnieszka Plutakubica, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    The use of small ruminant milk for Smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally Smoked Cheeses made from goat, sheep and cow’s milk. The analysed Cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in Cheeses made from goat’s milk was found to be several times higher than in the other analysed Cheeses. The organoleptic assessment did not reveal any significant differences between the Cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

  • contamination of traditionally Smoked Cheeses with polycyclic aromatic hydrocarbons and biogenic amines
    Food Control, 2020
    Co-Authors: Agnieszka Plutakubica, Magda Filipczakfiutak, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally Smoked Cheeses in order to control their safety. The majority of the examined Cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the Cheeses D, H and I. However, all Cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from

Jacek Domagala - One of the best experts on this subject based on the ideXlab platform.

  • nutritional value and organoleptic assessment of traditionally Smoked Cheeses made from goat sheep and cow s milk
    PLOS ONE, 2021
    Co-Authors: Magda Filipczakfiutak, Agnieszka Plutakubica, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    The use of small ruminant milk for Smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally Smoked Cheeses made from goat, sheep and cow’s milk. The analysed Cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in Cheeses made from goat’s milk was found to be several times higher than in the other analysed Cheeses. The organoleptic assessment did not reveal any significant differences between the Cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

  • contamination of traditionally Smoked Cheeses with polycyclic aromatic hydrocarbons and biogenic amines
    Food Control, 2020
    Co-Authors: Agnieszka Plutakubica, Magda Filipczakfiutak, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally Smoked Cheeses in order to control their safety. The majority of the examined Cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the Cheeses D, H and I. However, all Cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from

Iwona Duda - One of the best experts on this subject based on the ideXlab platform.

  • nutritional value and organoleptic assessment of traditionally Smoked Cheeses made from goat sheep and cow s milk
    PLOS ONE, 2021
    Co-Authors: Magda Filipczakfiutak, Agnieszka Plutakubica, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    The use of small ruminant milk for Smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally Smoked Cheeses made from goat, sheep and cow’s milk. The analysed Cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in Cheeses made from goat’s milk was found to be several times higher than in the other analysed Cheeses. The organoleptic assessment did not reveal any significant differences between the Cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

  • contamination of traditionally Smoked Cheeses with polycyclic aromatic hydrocarbons and biogenic amines
    Food Control, 2020
    Co-Authors: Agnieszka Plutakubica, Magda Filipczakfiutak, Jacek Domagala, Iwona Duda, W Migdal
    Abstract:

    Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally Smoked Cheeses in order to control their safety. The majority of the examined Cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the Cheeses D, H and I. However, all Cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from