1/2006 - Potravinárstvo

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<strong>Potravinárstvo</strong> Table 3: Technological properties of Improved Valachian sheep milk depending on β-Lg genotype. β-Lg genetic variant parameter AA (47) AB (88) BB (33) F value (n=168) mean sd mean sd mean sd GV LP GV-LP rennetability (sec) 83,63+ 8,17 102,77 10,06 126,95+ 20,61 0,71 3,34+ 1,13 calcium (mg.100g -1 ) 229,15++ 3,78 215,17++ 1,96 224,44++ 3,39 2,62++ 1,13 1,96 heat stability (ml) 0,58+ 0,03 0,73+ 0,05 0,62 0,05 1,42 3,37+ 0,28 pH 6,52 0,02 6,58 0,02 6,57 0,02 0,05 1,04 0,41 sd=standard deviation, GV=genetic variant, LP=lactation period, + = statistically significant difference (P
CONCLUSION We have confirmed the insignificant effect of the β-Lg genetic variant on the nitrogen distribution in the milk protein and processing properties of milk. It must be also noted that the pleiotropic effect of the milk protein encoding genes on milk composition is probably relatively small and in many cases, due to fairly large genetic variation, it is difficult to prove. This is because milk traits are quantitative traits and in addition to genetic factors they are also affected by many environmental factors, which are often more responsible for variation than genetic makeup. By Mroczkowski et al. (2004) wide differences in the studies on the relationship between milk protein polymorphism and milk performance of sheep result from many factors, such as lack of genetic homogeneity of sheep representing different breeds, the related unequal frequency of genes that condition milk production, differences in the size of the analysed population, and different methods of milk yield determination. REFERENCE ABRAHAMSEN, R. K., BORGE, G. I., HARSTAD, O. M., HAUG, A., WETLESEN, A. 2007. Milk quality – a future approach from a researcher's point of view. In: Journal of Animal and Feed Sciences, vol.16, Suppl. 1, 2007, p. 209-226. AMIGO, L., RECIO, I., RAMOS, M. 2000. Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk – a review. In: International Dairy Journal, vol. 10, 2000, p. 135-149. ANTON, I., ZSOLNAI, A., KUKOVICS, S. ET AL. 1997. Genetic polymorphism of milk proteins in Hungarian dairy sheep breeds and crosses. In: Sheep and Goat production in central and eastern European countries. Proceedings of the workshop held in Budapest, Hungary, 1997, p. 224-226. ANTON, I., ZSOLNAI, A., FÉSÜS, L. ET AL. 1999. Survey of β-lactoglobulin and α S1-casein polymorphism in Hungarian dairy sheep breeds and crosses on DNA level (short communication). In: Arch. Tierz., Dummerstorf, vol. 41, 1999, no. 4, p. 387-392. ANTON, I., ZSOLNAI, A., FÉSÜS, L. 2005. βlactoglobulin and αS1-casein polymorphism in Hungarian sheep breeds and crosses on DNA level. In: Ekologické a ekonomické aspekty využitia poľnohospodársky znevýhodnených plôch chovom malých prežúvavcov. Vrátna dolina, 2005, p. 63-67, ISBN 80-969312-1-0. BENCINI, R. 2001. Factors affecting the quality of ewe's milk. In: Proceeding of the 7 th Great Lakes Sheep Symposium. November 1-3. Wisconsin: EAU claire, 2001, s. 52-83. CVAK, P., PETERKOVÁ, L., ČERNÁ, E. 1992. Chemické a fyzikálněchemické metody v kontrole jakosti mléka mlékarenských výrobku. 1. vyd. Praha: VÚPP, Středisko potravinářských informací. 1992, 221 s., ISBN 80-85120-36- 4. CZERNEKOVÁ, V., KOTT, T., DUDKOVÁ, G. ET AL. 2004. Studium genetického polymorfizmu mléčných bílkovín skotu. In: Celostátní prehlídky syru 2004. Výsledky prehlídek a sborník prednášek seminaře Mléko a sýry 2004, p. 216, ISBN 978-80-86238-42-5. DARIO, C., CARNICELLA, D., BUFANO, G. 2005. Effect of β-lactoglobulin genotypes on ovine milk <strong>Potravinárstvo</strong> composition in Altamurana breed. In: Arch. Zootec., vol. 54, 2005, p. 105-108. FALCONER, D. S., MACKAY T. F. 1996. Introduction to Quantitative Genetics, 4th edition, Longmans Green, Harlow, Essex, UK, 1996. GAJDŮŠEK, S. 1998. Mlékařství II. Brno: Mendelova zemědělská a lesnická univerzita, 1998. p. 125-127. ISBN 80-7157-342-6 GARZON, A. I., MARTINEZ, J. 1992. β-Lg in Manchega sheep breed. Relationship with milk technological indexes in handcraft manufacture of Manchego cheese, XXIII. Int. Conf. Anim. Genet., vol. 23, 1992, supl. 1, p.106. GROSCLAUDE, F. 1995. Genetic polymorphism of milk proteins. In: Bull. Int. Dairy Fed., vol. 304, 1995, p. 2-3. KAŽIMÍR, L.- GEMERI, L. 1993. Návody na cvičenia z Mliekárstva a hodnotenia živočíšnych produktov. I. Mliekárstvo. 3. vyd. Nitra: VŠP, 1993, p. 178. KORMAN, K., PAKULSKI, T., MROCZKOWSKI, S. et al. 2002. Vstępne badania nad określeniem wplywu genotype laktoglobuliny na przydatność mleka do wyrobu sérow podpuszczkowychi serwatkowych. In: Prace I materialy zootechniczne, Zeszyt Specjalny, vol. 14, 2002, p. 85-92. KUČINSKIENE, J., VAGONIS, G., MALEVIČIŪTÉ, J. ET AL. 2005. Genetic polymorphism of β-lactoglobulin in Lithuanian Blackface and Lithuanian Native Coarsewooled sheep. In: Veterinarija ir zootechnika, vol. 51, 2005, no. 29, p. 90-92, ISSN 1392-2130. LÓPEZ-GALVEZ, G., AMIGO, L., RAMOS, M. 1994. Genetic polymorphism of whey proteins in two ovine breeds. In: Milchwissenchaft, vol. 49, 1994, p. 123-125. MARTINEZ-HENS, J., GARZÓN, A., MÉNDEZ, D. ET AL. 1993. Influencia de las variantes genéticas de la βlactoglobulina sobre el pH, caseina total y rendimiento de la cuajada en ovéjas de raza Manchega. In: Arch. Zootec, vol. 42, 1993, p. 245-252. MROCZKOWSKI, S., KORMAN, K., ERHARDT, G. ET AL. 2004. Sheep milk protein polymorphism and its effect on milk performance of Polish Merino. In: Arch. Tierz., vol. 47, 2004, Special Issue, p. 114-121. PELLEGRINI, O., REMEUF, F., RIVEMALE, M. ET AL. 1997. Renneting properties of milk from individual ewes: influence of genetic and non-genetic variables, and relationship with physicochemical characteristics. In: Journal of Dairy Research, vol. 64, 1997, p. 355-366. PILLA, F., DELL'AQUILLA, S., TAIBI, L. ET AL. 1995. Effect of β-lactoglobuline polymorphism on the properties of sheep milk. In: Proc. XI. Congress Associazone Scientifica Produzione Animale. 1995, p. 207-208. PINTADO, M. E., MALCATA, F. X. 1999. Studies on genetic variants of α-lactalbumin and β-lactoglobulin from milk of native Portuguese ovine and caprine breeds. In: International Journal of Food Science and Technology, vol. 34, 1999, p. 245-252. RAMPILLI, M., CECCHI, F., GIULIOTTI, L. ET AL. 1997. The influence of β-lactoglobulin genetic polymorphism on protein distribution and coagulation properties in milk of Massese breed ewes. In: Milk protein polymorphism. Brussels, Belgium: IDF, 1997, p. 311-315 RECIO, I., FERNANDEZ-FOURNIER, A., MARTÍN- ÁLVAREZ, P. J. ET AL. 1997. β-Lactoglobulin polymorphism in ovine breeds: influence on cheesemaking properties and milk composition. In: Lait, vol. 77, 1997b, p. 259-265. ročník 4 63 1/2010
Page 1 and 2:
Vedecký èasopis pre potravinárst
Page 3 and 4:
ÚVOD Pšenica je celosvetovo jedna
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oqueforti (2), P. carneum (1), P. c
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aminokyselín a ión-párového či
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Tab. 2b: pokračovanie. Literatura
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pestovaná aj v Maďarsku, Česku,
Page 13 and 14: Pri ostatných hodnotených ukazova
Page 15 and 16: Potravinárstvo positive significan
Page 17 and 18: REFERENCE AYADI, M., CAJA, G., SUCH
Page 19 and 20: zastúpení a stanoviť optimálny
Page 21 and 22: ZÁVER Jačmeň nahý sa vyznačuje
Page 23 and 24: Bielkovinové frakcie (albumíny, g
Page 25 and 26: detegovaná podjednotka 2+12, ktor
Page 27 and 28: PAYNE, P. I., NIGHTINGALE, M. A., K
Page 29 and 30: different copies of integrated gene
Page 31 and 32: INTRODUCTION Flaxseed and walnut oi
Page 33 and 34: Table 1. Characteristics of fresh c
Page 35 and 36: ∆E 18 16 14 12 10 8 6 4 2 0 Potra
Page 37 and 38: ÚVOD Mlieko je vzhľadom na svoje
Page 39 and 40: log K T J .m l -1 Obrázok 2: Prež
Page 41 and 42: ÚVOD Kvasinky a vláknité huby s
Page 43 and 44: Okrem uvedených metabolitov môžu
Page 45 and 46: Obbr. 2: Vplyv kkultúry Lactobbaci
Page 47 and 48: ÚVOD V súčasnosti medzi najdôle
Page 49 and 50: Index klíčenia Index klíčenia 1
Page 51 and 52: ZÁVER Pozberové dozrievanie (dorm
Page 53 and 54: Potravinárstvo Table 1: The summar
Page 55 and 56: period. Żyw. Człow. Metab., 2007,
Page 57 and 58: pH vzoriek bol tiež zaznamenaný.
Page 59 and 60: DISKUSIA Testovanie vplyvu tepla a
Page 61 and 62: cheesemaking properties of milk for
Page 63: the effect of the lactation period
Page 67 and 68: 15 % sušiny (Dawczynski et al., 20
Page 69 and 70: ylo do filtračních sáčků (F 57
Page 71 and 72: metodami in vitro, kdy je možné s
Page 73 and 74: parametry byly stanoveny jednak met
Page 75 and 76: ČURDA, L., KUKAČKOVÁ, O., NOVOTN
Page 77 and 78: Zdroj žiarenia: γ-žiarenie z Co
Page 79 and 80: celková chutnosť vôňa doznievan
Page 81 and 82: predstavuje len veľmi miernu hladi
Page 83 and 84: prítomnosti kvasiniek a plesní, n
Page 85 and 86: Potravinárstvo Tab. 1: (pokračova
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Page 89 and 90: Kolín a naopak najnižšie hodnoty
Page 91 and 92: ZÁVER Analýza získanej biomasy k
Page 93 and 94: produkciu potravín živočíšneho
Page 95 and 96: Vypočítané hodnoty iónových po
Page 97 and 98: ÚVOD Rod Nigrospora Zimmerm. podľ
Page 99 and 100: Potravinárstvo Obrázok 1: Nigrosp
Page 101 and 102: LITERATÚRA CLEAR, R. M., PATRICK,
Page 103 and 104: vlastnosť pri priemyselne vyrobeno
Page 105 and 106: Potravinárstvo Obrázok 1: Závisl
Page 107 and 108: práce a typ múky sú faktory ktor
Page 109 and 110: ICC STANDARD NO. 106/2, 1984. Worki
Page 111 and 112: ZUZANA BARBORÁKOVÁ, SOŇA FELŠÖ
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