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001-es BibID:	BIBFORM107496
Első szerző:	Juhászné Tóth Réka (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Production of selenium enriched milk and dairy products / Juhászné Tóth R., Csapó J.
Dátum:	2018
Megjegyzések:	Until the middle of the last century selenium was considered to be toxic, but recently it turned out to be a micronutrient with important physiological effects, whose lack impedes the functioning of several enzymes, while in the case of a prolonged deficiency, diseases processes can also occur in the body. Hungary belongs to the selenium deficient regions in Europe, therefore, our aim was to contribute to the improvement of selenium supply of the 27 population through increasing the selenium content of milk and dairy products. A daily supplementation of 1-6 mg organic selenium to the feed of dairy cows increases the selenium content of milk from the value of 18 ?g/kg to 94 ?g/kg in 8 weeks, decreasing again to the initial value in 6 weeks after stopping the supplementation. After producing various products from control milk (18 ?g/kg selenium content) and the selenium enriched milk (53 ?g/kg) obtained from dairy cattle fed on a feed supplemented with 2 mg selenium/day, we concluded, that the selenium content of selenium enriched milk compared to the products produced from the control milk increased from the value of 18.6 to 58.5 ?g/kg in the case of yogurt, from 66.0 to 138.1 ?g/kg in the case of Telemea, from 80.8 to 163.7 ?g/kg in the case of Orda and from 88.6 to 200.0 ?g/kg in the case of semi-hard cheese obtained by mixed-coagulation. The selenium content of whey also increased significantly (from 8.8-9.7 ?g/kg to 20.1-25.8 ?g/kg), which could also be used as a food for people or feed for animals. According to our calculations, the selenium requirements of the developing organism could be satisfied by the consumption of 2-3 dl selenium enriched milk until the age of 8 and with 4-6 dl selenium enriched milk until the age of 20.
ISBN:	978-963-490-0245
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet
Megjelenés:	Abstract Book : FSD 2018 3rd Food Structure & Design Conference / eds. University of Debrecen. - p. 26-27. -
További szerzők:	Csapó János (1950-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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