Analysis of vitamin E content in pilot dairy products

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dc.contributor.authorKárnyáczki, Zsuzsanna
dc.contributor.authorCsanádi, József
dc.contributor.authorFenyvessy, József
dc.contributor.authorBéri, Béla
dc.date.accessioned2021-06-28T10:53:39Z
dc.date.available2021-06-28T10:53:39Z
dc.date.issued2015-03-24
dc.description.abstractWithin 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 milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy. After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 65 (2015) , 49-52
dc.identifier.doihttps://doi.org/10.34101/actaagrar/65/1876
dc.identifier.issn2416-1640
dc.identifier.issue65
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315751en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1876
dc.rights.accessOpen Access
dc.subjectdairy cowsen
dc.subjectvitamin E and selenium feeden
dc.subjectsupplementen
dc.subjectfunctional dairy producten
dc.titleAnalysis of vitamin E content in pilot dairy productsen
dc.typefolyóiratcikkhu
dc.typearticleen
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