Justyna Zulewska

University of Warmia and Mazury in Olsztyn · Faculty of Food Science

Bovine milk is widely recognized as one of the most valuable sources of nutrients such as proteins, fats, vitamins, and minerals that support the development and health of the body. In recent years, there has been increasing scientific interest in exosomes, the small membrane-bound vesicles found in milk. Through their content (e.g., microRNA), exo...

The aim of this study was to identify and analyse consumer perceptions regarding the health benefits of different dairy products in Poland. This study examines the consumption frequency of selected dairy products in Poland and the health benefits which consumers associate with their regular consumption. It also explores how demographic factors, suc...

This study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 • C, 20 s), pasteurization (72 • C, 15 s), and microfiltration (50 • C; 1.4 µm pore size). The reduction...

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP—bia...

The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE...

Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRPs) from high temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRPs formation in BFM. The results showed that the fl...

Milk protein concentrate (MPC) is considered an ideal substitute of cow milk because of its similar protein and nutrition. In this study, MPC was hydrolyzed to peptides by alcalase and neutrase, and the properties of hydrolysate were evaluated. When MPC was hydrolyzed at the ratio of alcalase and neutrase of 1:1 and enzyme to substrate ratio of 600...

This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2009 men and women randomly sampled from the representative Polish population stratified into two age...

Synbiotic is defined as the dietary mixture that comprises both probiotic microorganisms and prebiotic substrates. The concept has been steadily gaining attention owing to the rising recognition of probiotic, prebiotics, and gut health. Among prebiotic substances, oligosaccharides demonstrated considerable health beneficial effects in varieties of...

This study aimed at evaluating the methane potential of two ultrafiltration (UFP) and two diafiltration (DFP) permeates generated during milk protein concentration. The permeates were characterized by a different chemical oxygen demand (COD) ranging from 7610 mg O2/L to 57,020 mg O2/L. The CH4 production efficiency was recorded for 20 days and rang...

This study is the first to present an integrated approach involving in silico and in vitro protocols that was pursued to analyse an antioxidative potency of Gouda cheese with modified content of β-casein. Firstly, the predictions of the presence of antioxidant peptides in the casein sequences were computed using the BIOPEP-UWM database. Then, the a...

High-throughput sequencing of ribosomal RNA (rRNA) amplicons has served as a cornerstone in microbiome studies. Despite crucial implication of organelle 16S rRNA measurements to host gut microbial activities, genomic DNA (gDNA) was overwhelmingly targeted for amplicon sequencings. Although gDNA could be a reliable resource for gene existing validat...

Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives...

The performance of microfiltration ceramic membranes was investigated in terms of protein fractionation efficacy and permeate flux when treating skimmed (0.3% fat) buttermilk. Tests were performed with a 0.1 μm alumina membrane at a transmembrane pressure of 0.2 MPa and a crossflow velocity of 6.3 m s⁻¹. Modelling of the flux was performed using th...

Membrane fouling caused by deposition of whey protein on the membrane surface is still the major factor limiting concentration and fractionation efficiency in dairy industry. This work aims to elucidate the mechanisms of membrane fouling during ultrafiltration (50 °C) of sweet and acid whey obtained after Gouda and Tvarog (acid-coagulated cheese) m...

Predictive microbiology aims to evaluate the effect of processing, distribution, and storage operations on microbiological food safety. It is based upon the premise that the response of population of microorganisms to environmental factors are reproducible, and that, by characterizing the environment in terms of identifiable, dominant factors contr...

Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, have been extensively explored in a response to...

H spin-lattice relaxation studies of different kinds of honey have been performed in a broad frequency range, versus temperature. On the basis of the extensive data set, translation diffusion coefficients and rotational correlation times of water molecules confined in the sugar matrix have been determined. It has turned out that the translation dyn...

Acid-rennet skim milk gels were formed by simultaneous bacterial fermentation and renneting at three different temperatures at constant inoculum level. Temperatures >24 °C accelerated milk acidification and resulted in firmer and more cohesive gels. It was possible to shorten the acidification process from ∼795 min (28 °C) to ∼600 min (32 °C) witho...

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and aw) characteristics were also determined. Two prima...

In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of beta-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative...

Exopolysaccharide (EPS)-producing lactic acid bacteria have been widely used in dairy products, but how calcium, the main metal ion component in milk, regulates the EPS biosynthesis in lactic acid bacteria is not clear. In this study, the effect of Ca²⁺ on the biosynthesis of EPS in the probiotic Lactobacillus plantarum K25 was studied. The results...

This study aimed to evaluate the association between diet quality, perception of benefits consumption, and fermented dairy product intake in a representative sample of the Polish population. The study was carried out in February 2020. 2009 men and women were randomly sampled from the representative Polish population stratified for two age groups (1...

The effect of CaCl2 addition (2 to 72 mmol L⁻¹) on selected properties of acid-rennet gels was investigated. Salt content in milk significantly altered the microstructure of gels as observed using scanning electron microscopy. Gels with higher content of CaCl2 (≥54 mmol L⁻¹) showed more homogeneous protein network with smaller pore sizes and thus i...

In this study, the effect of diverse thermal treatments on the physical characteristics of anhydrous milk fat was monitored with the use of scanning calorimetry, firmness analysis, electron microscopy and image analysis. The optimal properties of milk fat were achieved for the thermal treatment taking into account its composition as well as melting...

The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25 °C and analysed in terms of physico‐chemical and microbiological characteristics. Three primary models were used to estimate the kineti...

W artykule przedstawiono możliwości zagospodarowania serwatki kwasowej. Wysoka zawartość minerałów i kwasu mlekowego ogranicza możliwości jej wykorzystania. Do najbardziej powszechnych kierunków przetwarzania należy odzysk białka w procesach separacji membranowej. Zastosowanie nanofiltracji przed procesem suszenia rozpyłowego pozwala zoptymalizować...

BACKGROUND: The Polish market for tvarog (curd cheese)-based products is growing continuously. The as- sortment of these goods include products with different textures, different additives and different flavours. In developing a successful food product one should ensure consumers are sufficiently involved during the development stages. Consumer-led...

Raw skim milk was subjected to different heat treatments: thermization (65°C, 20 s), pasteurization (72°C, 15 s), and no heat treatment (milk was microfiltered using 1.4-µm membranes at 50°C for bacteria removal; 1.4 MF). The milk (thermized, pasteurized, and 1.4 MF) was cooled and stored at 2°C until processing (at least 24 h) with cold (∼6°C) mic...

Pasteurized skim milk was subjected to (1) microfiltration (MF) at 50°C and (2) MF at 6°C after storage at 2°C. The products of these treatments were retentate (RMF50) and permeate (PMF50), and retentate (RMF6) and permeate (PMF6), respectively. Additionally, RMF50 was subjected to (3) cold MF after water dilution to produce retentate (RMF6R) and p...

The aim of this work was to study the behaviour of E. coli in mascarpone cheese during storage at the temperatures ranging from 3 to 15 °C, as well as application of predictive microbiology to describe the experimental data. The Baranyi, Gompertz and logistic models were fitted at the stage of primary modelling. Although all applied primary models...

The aim of this work was to evaluate the growth possibilities of Listeria monocytogens in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of L. monocytogenes in the fresh cheese...

The aim of this work was to evaluate the growth possibilities of Listeria monocytogens in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of L. monocytogenes in the fresh cheese...

The aim of the study was to demonstrate the use of fractal image analysis as a possible tool to monitor the effect of pressurization on the crystallization pattern of anhydrous milk fat. This approach can be useful when developing new products based on milk fat. The samples were subjected to different hydrostatic pressure (100, 200, 300, and 400 MP...

Whey proteins have practical significance on grounds of their nutritive and functional values. However, the presence of fat negatively affects their flavour and foaming properties. The objective of the research was to determine the effect of fat content on foaming properties of whey protein concentrates. Whey protein concentrates, those with fat an...

Raw milk (about 500 kg) was cold (4 degrees C) separated and then the skim milk was pasteurized at 72 degrees C and a holding time of 16 s. The milk was cooled to 4 degrees C and stored at <= 4 degrees C until processing. The skim milk was microfiltered using a pilot-scale ceramic graded permeability (GP) microfilter system equipped with 0.1-mu,m n...

Raw milk (approximately 1,800 kg) was separated at 4°C, pasteurized (at 72°C for 16 s), and split into 2 batches. One batch (620 kg) was microfiltered (MF) using pilot-scale ceramic uniform transmembrane pressure Membralox membranes (model EP1940GL0.1μA, 0.1-μm alumina; Pall Corp., East Hills, NY) to produce retentate and permeate. The permeate fro...

The goals of this study were to determine if adding annatto color to milk or applying a bleaching process to whey or microfiltration (MF) permeate influenced ultrafiltration (UF) flux, diafiltration (DF) flux, or membrane fouling during production of 80% whey protein concentrate (WPC80) or 80% serum protein concentrate (SPC80). Separated Cheddar ch...

The production of serum protein (SP) and micellar casein from skim milk can be accomplished using microfiltration (MF). Potential commercial applications exist for both SP and micellar casein. Our research objective was to determine the total SP removal and SP removal for each stage, and the composition of retentates and permeates, for a 3×, contin...

Most current research has focused on using ceramic microfiltration (MF) membranes for micellar casein concentrate production, but little research has focused on the use of polymeric spiral-wound (SW) MF membranes. A method for the production of a serum protein (SP)-reduced micellar casein concentrate using SW MF was compared with a ceramic MF membr...

Milk serum protein concentrates (SPC) are proteins found in cheese whey that are removed directly from milk. Because SPC are not exposed to the cheese-making process, enzymatic or chemical reactions that can lead to off-flavors are reduced. The objectives of this study were to identify and compare the composition, flavor, and volatile components of...

The objectives of this study were to identify and compare the composition, flavor, and volatile components of serum protein concentrate (SPC) and whey protein concentrate (WPC) containing about 34% protein made from the same milk to each other and to commercial 34% WPC from 6 different factories. The SPC and WPC were manufactured in triplicate with...

Raw milk (2,710 kg) was separated at 4 degrees C, the skim milk was pasteurized (72 degrees C, 16 s), split into 3 batches, and microfiltered using pilot-scale ceramic uniform transmembrane pressure (UTP; Membralox model EP1940GL0.1microA, 0.1 microm alumina, Pall Corp., East Hills, NY), ceramic graded permeability (GP; Membralox model EP1940GL0.1m...