Sensory and physico-chemical characteristics of a new assortment of cheese obtained in the milk and milk products micro production workshop within I.U.L.S.

As more and more people place a high value on their health and well-being, taking into consideration all of the variables that contribute to it, the food business sector has been forced to enhance its goods, as the food diet plays an extremely significant part. By examining the chemical makeup of the food they consume, today's customers are paying more attention to product ethics. Additionally, sectoral considerations play a major part in the procurement of food, with the food being purchased only after doing a much more thorough study.Cheeses play a significant part in the diets of consumers, since they are a commodity that is extensively consumed both internationally and in our own country. For many years, producers have defined cheese quality as cheese that is made consistently and inexpensively. Consumers had fewer options in the past, and as a result of this limited experience, their palates were less discriminating. Today's cheese markets are global, and cheesemakers compete openly for customers, providing them with a growing variety of options. Cheese consumers are more affluent, and many have sampled or consumed a variety of cheeses regularly, making them more discriminating. These customers are now defining the cheese quality standard, which is ultimately established by eating quality. In our country, over time, many different types of cheese have appeared, but telemeau stands out among them due to a variety of characteristics, and because it is considered a traditional product. Even while the vast majority of telemea variants now available on the market are produced using a standard technology (SR 1981/2008), the primary goal of this study was to create a new assortment of cheese, which was called "A type of Telemea cheese". To emphasize the qualitative parameters, sensory analyzes were performed (appearance, consistency, color, odor, and taste), and physicochemical determinations were also performed (water content %, dry matter %, fat relative to dry matter %, protein substances %, sodium chloride % and acidity °T), values that were compared with those specific to Telemea made of fresh cow's milk (quality I)

Studiu privind consumabilitatea frunzei de dud în raport cu vârsta larvelor de bombyx mori

During the growth of silk larvae series on summertime,alternated with the development of several experiences regarding the nutritional value of mulberry leaves obtained from some varieties.There were alsostudied the dynamics of leaf consumption by Bombyx mori larvae. Data regarding this fact shown that if during age I, the average value of consumption coefficient was 24.72±0.88%,which it has been increased progressively while the larvae grew (during age V this coefficient was 51.57±0.42%). During the whole larvae period, the consumption coefficient registeredan average value of 51.07±0.45%

An Appropriate Genetic Approach to Endangered Podolian Grey Cattle in the Context of Preserving Biodiversity and Sustainable Conservation of Genetic Resources

In the context of the general phenomenon of diminishing genetic diversity, especially in cattle, the conservation of endangered species plays a primary role. The disappearance of some animal populations can irreparably affect the biodiversity of genetic resources. Among the most ancient European cattle are breeds that belong to the Podolian group, the history of which is still not well established. The common origin of these breeds is the wild ox (Bos taurus primigenius), which has been declared extinct since the 17th century. The purpose of this paper is to highlight and compare the latest studies on the origin, evolution, genetic diversity, and phylogenetic relationships of Podolian cattle, with special emphasis on the endangered Romanian Grey Steppe. The importance of studying these cattle derives from the special biological properties by which they have distinguished themselves over time (adaptability and resistance to diseases, severe climate and habitat conditions, hardiness, and longevity). The bibliographic references reviewed in this study confirm that these breeds are carriers of valuable genes that must be preserved for improvement of other cattle and protection of biodiversity. The information presented represents a valuable tool for efforts to conserve endangered cattle

Technological and nutritional quality of brook trout

The research was carried out on a batch of 50 specimens of brook trout, the fish coming from a salmonid exploatation from Suceava County. The studied trout’s were sacrificed, measured and then samples (lateral muscles) were taken, which were subjected to determinations for chemical composition, content in collagen, histological studies and the rate of losses in different processes (frying and frying preceded by flouring). Following the analysis of the results we can conclude that the analyzed fish material has shown a good maintenance status, the trout fillets having a balanced chemical composition, with a very strong correlation between the meat content in amino acids and the protein content, as well as a good manufacturing and superior capitalization

Application of Agri-Food By-Products in the Food Industry

Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources. In order to pursue a circular economy that refers to waste reduction and effective waste management, by-products valorization recently received increased interest. By-products are rich in bioactive compounds and can be used in various industrial applications for health promotion and nutritional benefits. A novel step in its sustainable application is the use of these inexpensive waste agri-food by-products to create the value-added products. The present review intended to summarize the different types of agro-industrial by-products and their properties and highlight their nutritional composition and potential health benefits. Applications of agri-food by-products in foods as well as the potential health and sustainability implications of by-products in food products were also covered. According to research, agri-food by-products can be added to a variety of food to increase their bioactive profile, fiber content, and antioxidant capacity while maintaining good sensory acceptability. Overall, the sustainability of the agri-food chain and consumer health can both benefit from the use of agri-food by-products in food formulation

Impact of Different Levels of Crude Protein on Production Performance and Meat Quality in Broiler Selected for Slow Growth

The production performance and meat quality of the slow-growing hybrid Hubbard JA757 were monitored under conditions of diets differentiated by crude protein content. A total of 1200 as-hatched day-old chickens were equally and randomly allotted into two treatments (T-1 and T-2), with six replicates provided for each treatment (100 chickens/replicate). T-1 chickens received standard diets (according to Hubbard Company recommendations), and those in T-2 were fed diets supplemented with crude protein (+0.5% CP in the growing phase and +1.0% CP in the finishing phase). At the end of the investigations (age 56 days), the T-2 chickens performed better than the T-1 chickens for growth traits (+2.72% body weight; +2.77% daily growth gain; −0.34% mortality; and −4.15% feed conversion ratio); for slaughtering (+0.66% dressed yield; +1.10% breast weight; and +1.25% thigh weight); and for quality meat (+0.55% dry matter in thigh muscles and +1.52% dry matter in breast muscles) (p > 0.05). Statistically significant differences (p  0.05) occurred between treatments for body weight, daily weight gain, and feed conversion ratio due to the 0.5% CP feed supplementation during the 15–28 day age period, justifying the usefulness of the CP increasing throughout the grower diet only and not during the finishing period

Research Regarding Correlation between the Assured Health State for Laying Hens and Their Productivity

Predictions show the possibility of banning birds’ rearing in batteries. From this reason, we aimed to study the welfare conditions assured to birds accommodated in lofts in comparison with those reared in improved batteries. The research targeted ISA Brown hybrids monitored over a period of 25–55 weeks. The batches were represented by birds that were differently reared in halls provided with lofts compared to with improved batteries. The research was carried out in real production conditions. Biochemical indicators were determined, using a BA 400 analyzer produced by BioSystems, as well as quantitative ones using specific formulas based on productions, consumptions, and batch outputs. A cumulated production of 199.24 eggs/week/head was realized in the loft, versus 199.98 in the battery, at a mean laying intensity of 91.82% and 92.17%. Batch output was 4.14% (loft) and 2.98% (battery). Mean consumption registered a level of 122.20 g m.f./head/day for birds in the loft and 115.87 g for the ones from the battery, and feed conversion index was 133.09 g m.f./egg, compared to 125.69. The aviary system ensures optimal conditions to express the birds’ natural behaviors, with a positive impact on the metabolic functions, resulting in a good state of health and high productive levels, comparable to those of birds exploited in batteries