Svježi proizvodi - jogurt, fermentirano mlijeko, sirna masa i svježi sir

Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or fermented, with other foods, primarily with fruits and herbs, as well as the development of processes which led to prolongation of the shelf life for up to several months, contributed to the popularity, i.e. to the increase of consumption of these products. According to the latest survey of IDF (1) on the consumption of dairy products in the world, fermented milks are very popular and, with increasing health consciousness of consumers worldwide, new fermented milks are being developed.Potrošnja fermentiranih svježih mliječnih proizvoda naročito jogurta u mnogim je zemljama 1992. bila znatna (podaci IDF). Najhitniji korak u razvoju ovih proizvoda predstavlja primjena selekcioniranih kultura mikroorganizama što je omogućilo bolju kontrolu njihove kvalitete. Uključivanje probiotskih mikroorganizama u kulture za fermentaciju ili dodavanje u samo fermentirano mlijeko najvažnije su modifikacije budućih postupaka proizvodnje. Uvođenje ultrafiltracije u mljekarsku industriju omogućilo je proizvodnju svježeg sira i sirne mase koji sadrže više bjelančevina sirutke. Takvi proizvodi mogu potrošačima stvarati specifične probleme uslijed povećanih količina laktoze i ß-laktoglobulina. Industrijska proizvodnja skute od ovčjeg mlijeka u Sjevernoj Americi je modificirana i proizvodi se od mlijeka smjese sirutke i obranog mlijeka te i/ili dodavanjem praha kisele sirutke. Postupak proizvodnje fermentiranih, svježih mliječnih proizvoda je učinkovita metoda konzerviranja većine prehrambenih, vrijednih sastojaka mlijeka tijekom nekoliko tjedana

Svježi proizvodi - jogurt, fermentirano mlijeko, sirna masa i svježi sir

Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or fermented, with other foods, primarily with fruits and herbs, as well as the development of processes which led to prolongation of the shelf life for up to several months, contributed to the popularity, i.e. to the increase of consumption of these products. According to the latest survey of IDF (1) on the consumption of dairy products in the world, fermented milks are very popular and, with increasing health consciousness of consumers worldwide, new fermented milks are being developed.Potrošnja fermentiranih svježih mliječnih proizvoda naročito jogurta u mnogim je zemljama 1992. bila znatna (podaci IDF). Najhitniji korak u razvoju ovih proizvoda predstavlja primjena selekcioniranih kultura mikroorganizama što je omogućilo bolju kontrolu njihove kvalitete. Uključivanje probiotskih mikroorganizama u kulture za fermentaciju ili dodavanje u samo fermentirano mlijeko najvažnije su modifikacije budućih postupaka proizvodnje. Uvođenje ultrafiltracije u mljekarsku industriju omogućilo je proizvodnju svježeg sira i sirne mase koji sadrže više bjelančevina sirutke. Takvi proizvodi mogu potrošačima stvarati specifične probleme uslijed povećanih količina laktoze i ß-laktoglobulina. Industrijska proizvodnja skute od ovčjeg mlijeka u Sjevernoj Americi je modificirana i proizvodi se od mlijeka smjese sirutke i obranog mlijeka te i/ili dodavanjem praha kisele sirutke. Postupak proizvodnje fermentiranih, svježih mliječnih proizvoda je učinkovita metoda konzerviranja većine prehrambenih, vrijednih sastojaka mlijeka tijekom nekoliko tjedana

Lipases and proteinases in milk : occurrence, heat inactivation, and their importance for the keeping quality of milk products

The occurrence and heat inactivation of native and bacterial lipases and proteinases in milk were studied.Production of these enzymes by Gram-negative psychrotrophic bacteria in milk was found to take place towards the end of exponential growth and in the stationary growth phase.Kinetics of heat inactivation in milk of milk lipoprotein lipase, alkaline milk proteinase and lipases and proteinases of some Gram-negative bacteria are given.The effects of residual lipolytic and proteolytic activity on the keeping quality of milk products were studied. In order to prevent activity of native lipases and proteinases, the milk should be heated sufficiently. The only way of preventing activity of bacterial lipases and proteinases in milk is to take measures against the growth of Gram-negative bacteria in the milk to be processed

Role of plasma bilirubin as a biomarker for Alzheimer's disease: a retrospective cohort study.

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Bortezomib-associated fatal liver failure in a haemodialysis patient with multiple myeloma.

Context. Bortezomib is a proteasome inhibitor with excellent antimyeloma activity. The most frequent toxic side effects are gastrointestinal, neuropathy and thrombocytopenia. The liver was not considered an important target organ for toxicity until one case of bortezomib-induced severe hepatitis was reported in a patient with multiple myeloma. Case report. We describe a patient developing acute cholestatic and parenchymal hepatitis complicated by fatal liver failure after bortezomib therapy for multiple myeloma. Discussion: The importance of being aware of this potential fatal complication is emphasized considering that this drug is increasingly prescribed and in order to discontinue this drug if liver adverse reaction is suspected