The increasing export requirements with a shrinking domestic market pose high demands for the quality of dairy products and require for search of new markets. Many factors influence the quality of raw milk, including climate, season, farm size and mechanisation, feeding, hygiene, etc. All of them...
Author(s)
Šernienė, L.; Šaikamal, G. I.; Isabaev, A. Ž.; Laučienė, L.; Sekmokienė, D.
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2016, 50, 1, pp 68-74
The data on the microbial contamination of bee products, such as pollen and bee-bread and its alteration during storage is presented in this paper. The microbiological quality of pollen and bee-bread from different regions of Lithuania satisfied the requirements of the European Pharmacopoeia. The...
Author(s)
Šalomskienė, J.; Mačionienė, I.
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2008, 42, 2, pp 99-103
Favorable conditions for micromycetes development emerge in the storage of agricultural products. Ambient air temperature and humidity are the most important factors that affect the development of micromycetes, which are regulated through a variety of ventilation systems. They differ in energy and...
Author(s)
Raila, A.; Lugauskas, A.; Novošinskas, H.; Zvicevičius, E.
Publisher
Lithuanian University of Agriculture, Raudondvaris, Lithuania
Citation
Žemės Ūkio Inžinerija, Mokslo Darbai, 2011, 43, 2, pp 7-15
The aim of this research was to estimate the prevalence of Campylobacter in imported broiler drumsticks and wings. During the one-year study period, 138 imported broiler samples (raw wings and drumsticks) were collected and tested from 3 different sellers. Campylobacter spp. were detected and...
Author(s)
Baltutytė, D.; Babonytė, L.; Ramonaitė, S.
Publisher
Lithuanian Academy of Sciences Publishers, Vilnius, Lithuania
Citation
Žemės ūkio mokslai, 2021, 28, 1, pp 16-24
Data of investigation of preservatives permitted in milk products (sorbic acid, 0.1%, 0.2%; potassium sorbate, 0.1%, 0.2%; calcium propionate, 0.2%, 0.3%; preparation "Delvocid" 0.1%, 0.2%) on the growth of yeasts detected in milk products (Saccharomyces cerevisiae, Candida parapsilosis, ...
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2009, 43, 2, pp 66-71
The main objective of the research was to determine somatic cells count (SCC) and inhibitory substances (INH) in milk and to analyse their monthly variation during the pasturable period. The milk samples of Holsteinized Lithuanian Black&White cows (n=414) were divided into four groups according ...
Author(s)
Kondrotaitė, D.; Musayeva, K.; Želvytė, R.; Juozaitienė, V.; Monkevičienė, I.; Sederevičius, A.
Publisher
Lietuvos Veterinarijos Akademija, Kaunas, Lithuania
Citation
Veterinarija ir Zootechnika, 2013, No.61, pp 44-47
Demand for high quality safe products has resulted in the use of bacterial cultures (BC) in sausage production technology. The aim of this study was to evaluate the effects of added mixtures of BC to microbiological, organoleptic and physico-chemical parameters of fresh pork sausages. Three...
Author(s)
Rokaitytė, A.; Garmienė, G.; Zaborskienė, G.; Mačionienė, I.
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2015, 49, 2, pp 40-49
During 2008-2009, a total of 753 targeted and 465 suspected raw materials and food samples from Lithuania were examined for microbial contamination. Of the targeted meat and meat product samples collected in 2008, fourteen were positive for Salmonella spp. and 8 were positive for Escherichia coli....
Author(s)
Stankevičienė, M.; Butvilaitė, Ž.; Stankevičius, H.; Milius, J.
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2011, 45, 1, pp 69-76
The aim of the study was to determine changes in the number of pathogens, naturally occurred coliforms, and the total microorganism count inoculated in fish during a 12 months' storage under freezing at minus 18°C. Samples of minced fish were individually inoculated with Salmonella typhimurium ATCC ...
Author(s)
Šarkinas, A.; Jonkuvienė, D.
Publisher
Food Institute of Kaunas University of Technology, Kaunas, Lithuania
Citation
Food Chemistry and Technology (Maisto Chemija ir Technologija), 2011, 45, 2, pp 54-59
The main problem of dairy farms is mastitis - inflammation of the mammary gland. Resistance of bacteria causing latent mastitis to antibiotics is increasing every year. Bacteria that have resistance genes to antibiotics are transmitted from one animal to another and through food chains or direct...
Author(s)
Kaplerienė, L.; Kirkliauskienė, A.; Purakevič, O.; Gluchovienė, H.
Publisher
Lithuanian Academy of Sciences Publishers, Vilnius, Lithuania
Citation
Žemės ūkio mokslai, 2019, 26, 1, pp 33-39