József Csanádi

• PhD
• Professor (Associate) at University of Szeged

In our research, we aimed to explore how the filtration efficiency of a specialized membrane filtration device could be enhanced using custom-made, 3D-printed spacers with various geometric designs. We performed experiments using model dairy wastewater with an average load, a polyethersulfone (PES) ultrafiltration membrane, and a membrane filtratio...

In this study, the enzyme-induced and acid coagulation of raw milk samples were investigated, and these two processes were monitored by determining the changes in dielectric and rheological behavior to see if any correlations could be found between these two properties. For the enzyme-induced experiments, 250 cm³ of raw milk sample and industrial c...

Designing turbulence promoters with optimal geometry and using them for ultrafiltration systems has been a key challenge in mitigating membrane fouling. In this study, six different turbulence promoters were created using three-dimensional printing technology and applied in dead-end ultrafiltration. Three-dimensional-printed (3DP) turbulence promot...

More researches published data about the milk curd properties, evaluated the importance in the cheese making, but an analysis of importance of these properties in practical applications is usually lacking. We investigate the milk curd behaviour using different enzyme preparations at the cutting of curd. We focused on the well measurable properties...

Objectives Somatic Cell Count (SCC) is a good indicator of health of milking sheep which denotes the rate of mastitis. Nowadays our knowledge is not satisfactory and enough about the occurrence grade of the sheep's milk originated from an infected udder and mostly about the occurred unfavourable effects of the high Somatic Cell Count on the dairy p...

Milk and dairy products provide very good examples of the occurrence of D-amino acids in the processing of raw foods. Although a consensus has not been reached on D-amino acids, at present their negative consequences outnumber their positive effects. Many have studied the presence of D-amino acids in milk and dairy products. However, we have found...

In opinion of many authors sheep milk has nutritional advantage comparing to cow milk. Some of them explain it by the different fatty acid (FA) composition, mainly the higher ratio of unsaturated (UFA) and C4-12 fatty acids. But nowadays is very important to know the amount and the ratio of n-6 and n-3 fatty acid in our foods. Our objective was to...

The authors survey the past and present of Hun­ garian dairy sheep farming, its main tasks in the future , selected properties of the milk of the Hun­ garian combed merino breed, the D-amlno acid content of ifs milk and various dairy products, and the composition of the milk of the ciga/a breed . The ancient Hungarians were familiar with the dairy...

Production of goat milk comes to the front nowadays again, although slowly, but various goat milk products are spreading, which are more favourable from physiological viewpoint than the products made from cow milk. One of these advantages is the smaller diameter of fat globules in goat milk than in cow milk published in the literature. The size dis...

The amount of protein in milk (which varies between different species of mammals) is critical to its commercial, technological and biological value. Caprine milk differs from cow milk in several physico-chemical characteristics, which explain major differences in the technological behaviour of the two milks. Goat milk also has different proportions...

We report from the results of a drink type sinbiotic yogurt development in this paper. FD-DVS ABY-1-Probio-Tec TM (Ch. Hansens, Danmark) starter culture, P Vanilla DY, 72925 (AGRANA Fruit Austria GmbH) flavouring agent, 90350/HAMUULSION HJA, (HAHN & Co. Stabilisierungstechnik GmbH Germany) syneresis inhibitory agent, and Orafti R Synergy1 inulin ad...

Because of our new aged world's emerging stress, over exhausting and move less lifestyle the pollution, the not appropriate food consuming and the low calories in the consumed food there are more and more the called "civilian" disorders. Many people have diabetes and osteoporosis others fight with lung, cardiovascular system, problems and find canc...

Renneting properties of goat milk were examined by a vibration viscometer in different renneting condition like CaCl 2 concentration, enzyme concentration and temperature. We observed markedly differences in the cutting time and the curd viscosity. All the increase of temperature, enzyme and CaCl 2 concentration caused a decrease in the cutting tim...

Ismert, hogy a tejtermékek minőségét alapvetően meghatározza a felhasznált nyerstej minősége. A beltartalmi értékek elsősorban a termék hasznosanyag-tartalmát és némely termék esetében a kitermelést, míg a higiéniai jellemzők a feldolgozhatóságot, az érzékszervi tulajdonságokat, a mikrobiológiai minőséget (biztonságot), ezen keresztül pedig az elta...

A hazai táplálkozásban betöltött szerepénél fogva a tehéntej meghatározó jelentőségű. Amíg a juhtejből főleg külpiacra kerülő sajtokat gyártanak, addig a kecsketejből helyi igényeket elégítenek ki, de megjelentek és kuriózumoknak számítanak egyes, a színvonalas kereskedelmi egységekben kapható kecskesajtok és egyéb kecsketejből készített termékek....

A total of 46 Swiss alpine does were examined. We analysed the composition of the milk and evaluated the body condition of the animals (BCS: 0.5 to 4.5 scale) on the same day in the last third of lactation. Goats were grouped according to their body condition for statistical calculations. We found that there was a statistically detectable relations...

To meet the requirements defined by environmental protection regulations effective wastewater treatment is required to process effluents before discharging them into sewers or living waters. While membrane separation offers a quite advantageous method to reduce the organic load of wastewaters, membrane fouling is still limiting its application in w...

Appropriate and advanced wastewater treatment is necessary to effectively decrease the organic load of dairy wastewater before disposal. Despite the advantages of membrane filtration, membrane fouling is still a critical issue which limits the application of industrial membrane utilizations. For this reason increasing the shear rate on the membrane...

The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), the...

Milk and dairy products are high-value foods; however, consumers suffering from lactose intolerance are not able to enjoy the nutritional benefits of these commodities. There are more and more researches and developments focusing on lowering the lactose content of milk and dairy foods in order to make them available for lactose intolerant people. I...

Pálinka is a traditional Hungarian spirit drink produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or grape marc. The word “pálinka” originated from a Slovak term “pálit” which means to distil. In the Carpathian Basin and the Great Plains of eastern Hungary, the climate is suitable for a wide variety of fruit specie...

Louis XV of France offered a glass of Tokaji Aszú to Madame de Pompadour, referring to it as “Vinum Regum, Rex Vinorum” (“Wine of Kings, King of Wines”). Tokaji wine became the subject of the world’s first appellation control, established several decades before Port wine and over 120 years before the classification of Bordeaux. Aszú is the sweet, t...

The use of ultra-filtered lactic acid whey retentate was investigated for making of sour cream. The utilization of lactic acid whey is limited due to its' special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then U...

A popular milk dessert called “Túró Rudi” is perhaps the most popular dessert both in Hungary and the neighbouring countries. This product and its name are so deeply rooted in public awareness that it is considered as “Hungaricum” (a unique Hungarian product). We also call Túró Rudi “Dotted” (“Pöttyös”) because of the original packing design: white...

There is no standard limit value for somatic cell count (SCC) of raw goat milk in the EU despite that excellent hygienic quality milk is needed for the manufacture of fermented milk products or cheese varieties. Mastitis often results such high SCC - besides the potential risk for humans - that the clotting of milk will not be perfect, resulting sl...

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Bio-farm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the compositionof milk produced. Furthermore we examined the cheese and yoghurt made out of the...

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out of the...

The largest quantities of by-products of dairy processing originates from the cheese making. Whey proteins are used for animal feeding and human nutrition as well, for example in dry soups, infant formulas, and supplements. The fat components of the whey might impair its use. The aim of our experiments was to investigate the separation of the lipid...

Membrane fouling is still a critical issue which limits the application of industrial membrane utilizations. Membrane processes operating at a high shear rate are frequently used to control flux decline by reducing the deposition of particles on the membrane surface. In this work, ultrafiltration (UF) of a dairy model and industrial wastewaters was...

The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various products of sheep milk. Raw sheep milk didn’t contain fre...

The largest quantities of by-product of the dairy, namely whey comes from the cheese making. The whey proteins are used by the agriculture in animal nutrition, and by the human nutrition as well; dry soups, infant formulas and supplements. The aim of our experiments was the separation of the lipid fraction of whey. During the measurements 0.05 μm,...

In our modern word everybody rush and has not got enough time for him/herself. The role of the nutrition has changed. It does not mean the quiet action, it means a snatching. So people like foods which not only beguile hunger, but save the health. The functional food looks like this meal. In our work we used questionnaire, and then we analysed the...

Rheological characterization of cheeses, especially processed cheeses is very important, because the quality is determined mainly by the texture properties, and the technology and the storage conditions have significant impact on the required texture. Rheological and texture properties are mainly affected by the chemical composition and the type an...

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out of the...

The transformation of raw milk into dairy products is one of the most important activities of the dairy industry worldwide. Along with the production of pasteurized and sterilized milks for direct consumption, a variety of processes are used for the production of cheeses, butter, cream, ice-creams, yogurts and other fermented milks. As a consequenc...

Because of our new aged world’s emerging stress, over exhausting and move less lifestyle the pollution, the not appropriate food consuming and the low calories in the consumed food there are more and more the called „civilian” disorders.Many people have diabetes and osteoporosis others fight with lung, cardiovascular system, problems and find cance...

Whey is used a nutritious protein source. The process of whey concentration was important historically, as the application of ultrafiltration (UF) in the dairy industry started with the separation and concentration of whey proteins from whey. In order to improve the performance of UF, it is beneficial to limit the extent of fouling of the membranes...

In this study the performance of a vibratory shear-enhanced processing system (VSEP) for the concentration of cheese whey was assessed and compared with a classical, cross-flow, plate and frame membrane configuration system (3DTA) with the same membrane (i.e. a C30F UF regenerated cellulose UF membrane with a 30 kDa molecular weight cutoff). The te...

Whey, a side-product of the cheese-making and casein industry, is a nutritious protein source. The nutritional, biological and functional properties of whey proteins make them attractive and explain why an active whey industry has been developing over the last 30 years. The preconcen- tration of whey at its production site is the major field of app...

The main goal of our work was to examine the possibility of using membrane separation to concentrate sweet whey, which could then be used as the basis of more products (e.g., ice cream, soft drinks containing whey).Whey from cheese making was concentrated by nanofiltration. The operating parameters were determined in permeate recirculation mode, an...

In this paper, nanofiltration (NF) combined with continuous variable volume diafiltration (CVVD) of cottage cheese whey (also known as acid whey) was investigated to simultaneously concentrate and partially demineralize it. The experiments were carried out in a laboratory NF equipment using a flat sheet membrane with the effective area of 0.046 m2...

The correlation between the quality of raw milk and the quality of milk products is evident. In spite of this fact we can find only a few references contained exact data related sheep milk. In recent paper we investigated the effect of SCC of sheep milk on the cheese yield (semi hard traditional cheese) and certain texture parameters of yoghurt fro...

The objectives of this study were to monitor the changes in texture parameters of Hajdú cheese during ripening and shelf-life, and to determine the correlations between the changes in instrumental texture parameters and the age or sensory properties of the product. The mechanical parameters of Hajdú cheese samples made by 5 different manufacturing...

Although the volume of ingredients in ewe’s milk is substantially higher than in cow’s milk, its hygienic quality is lower. The weak quality of raw ewe’s milk limits the possibilities of processing and results in bad quality products. In our investigation we analysed the state of ewe’s milk processing at a typical medium size dairy firm. We investi...

The strict instructions for heat-treating of raw milk are contained in Codex Alimentarius Hungaricus, 92/46, 92/380 EU Directives and 1/2003 (I.08) FVM-ESzCsM decree. Most of the applied equipments for heat-treating of raw milk have no flow direction valve, which should guarantee the heat-treating of milk by directives in all cases. The goal of the...