Results regarding the study of reproduction indexes at brown breed cow population from Vrancea County

On a population of 1520 Brown cows, from 15 farms located in Vrancea County were evaluated the main reproductive indicators on the basis of data from official control in farms. Were evaluated the following indicators: rank of lactation, age at first calving (AFC), service period(SP), dry period (DP), calving interval (CI)and number of artificial inseminations for one gestation (IA). From analysis of mean values could be observed that average age at first calving was of approximately 33 month ranking between 29 and 35 month, the analysed population having precocity under the standard of Brown breed. Number of inseminations for one gestation was 2.09, at the farms level being recorded a poor management of frozen seminal material.Reproduction indicators had means values which prove that reproduction function was poor technically managed

Combined methods for food preservation. hurdle technology applied on salami

Ensuring food quality and safety will remain a major challenge for agri-food sector as consumers are increasingly aware of natural food benefits on human health that can satisfy their nutritional needs and desired senzorial characteristics. The main purpose of food processing is its preservation used in order to maintain the integrity of the products and to extend the shelf life improving their quality. In this way, processed food products can meet customers demands from al points of view: nutritional, safe and health and good sensory experience. It is well known that applying only one preservation method at high intensity (temperature), beside the pathogenic microflora, it may destroy some important nutrients (vitamins, proteins). In this paper it is highlighted the advantage of preserving food using combined conventional methods at lower intensities without affecting the integrity of the food product. The Hurdle effect is an illustration of the fact that in food, several factors contribute to microbiological stability, safety and quality. The Hurdle effect has major importance in preserving food since the hurdles control microbiological spoilage and food poisoning. Hurdle technology (also called barrier technology, combined methods, combined process) advocates the deliberate combination of existing preservation techniques in order to establish a series of hurdles that cannot be overcome by the existing microorganisms from the product. These hurdles may be temperature, water activity, pH, additional preservatives, redox potential, ultrahigh pressure, ultrasounds, etc. Being processed food products, obtained by combined methods, salami can remain stable and safe for extended periods of time, being very appreciated by consumers all around the world due to the special taste and high nutritional properties

Quality of raw milk obtained from brown breed exploited in Vrancea county

Having in view that, Brown breed have an important rate in cattle breed structure from Vrancea County, we consider that it is opportune to carry out a study concerning the seasonal variation of qualitative features of raw milk obtained from this breed, due to specific technologies and technological factors management applied in the area. The results of this research aim to complete the information regarding quality of raw milk gathered from Brown breed cattle which are registered in Vrancea County Official Control of productive performances. Research was carried out to determine the raw milk quality by specific physical-chemical and microbiological analysis, for parameters such as: somatic cell count, dry matter, fat, protein, lactose and casein content, urea, density and pH. The mean values and variability estimators for somatic cell count ranged between 242600 (winter) and 573200 (summer), dry matter oscillated between 11.84% and 13.42%, the fat percentage varied between 3.28% (spring) and 4.34% (winter), protein percentage recorded mean values between 3.21% and 3.96% in autumn, respectively in winter; lactose content was between 3.78% and 4.87%, casein content ranged between 27.46 g/l and 29.29 g/l

Study of traditional technological flow and physicochemical analysis on goat milk yogurt obtained into a small range unit from Iaşi county, Romania

The aim of the paper is to present the traditional technological flow utilised for goat milk yogurt obtained into a small range unit from Iaşi County, Romania and also to effectuate a physicochemical analyse for this product. From physicochemical analysis view point, the aims of the current paper were focused on the following parameters: fat content, protein content, acidity and dry matter content. At the end of the study we can affirm that the goat milk yogurt obtained fulfilled the technological demands and flow, being a traditionally made product. The quality of the product is a very good one, being recorded superior values for all the analysed physicochemical indicators which had superior values to those imposed by nowadays legislation

Studiu cu privire la caracteristicile chimice ale ouălor provenite de la găini crescute în sisteme agreate de Uniunea Europeană

Analysis of which results are presented in the current paper are part of an ample study in which wefocused on the influence of rearing systems on quality of eggs destined to human consumption.Regarding water content in yolk, we mention the fact that the highest value was founded at the eggs gathered from hens reared on ground with access to external paddock (56.12±0.006%) while the lowest value was recorded at the eggs gathered from hens reared in battery, 55.02±0.006%.For dry matter content the obtained mean values were 43.88±0.005% for yolk of the eggs gathered from hens reared on ground with accessto external paddock, 44.06±0.004% for the one gathered from hens reared in loft and 44.98±0.004% at the ones reared in battery.Protein content from albumen recorded a calculated mean value of 12.17±0.032%for hens reared in free-range system.For hens reared in loft, protein content in mélange was 12.12±0.036% with variation limits which oscillated between 11.93% and12.22%.For the eggs gathered from hens reared in battery, protein level in mélangewas 12.21±0.035.In the case of fat content the calculated mean value for eggs gathered from hens reared on ground with access to external paddock was 10.64±0.045%;11.18±0.041% for the ones reared in loft and 11.22±0.049% for the eggs gathered from hens reared in battery

Analiza senzorială şi fizico-chimică a făinii de grâu tip “000” produsă într-o moară de capacitate medie

The aim of the paper was to effectuate a sensorial and physical-chemical analyse for a “000” wheat flour type which was obtained into a mid capacity mill.Sensorial analyse of wheat flour targeted on appreciation of colour, taste, smell as well as on flour infestation degree.From physical-chemical analysis view point, the aims of the current paper were focused on the following parameters: moisture, wet gluten, ash, acidity, granulosity and falling index