Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt

The influence of thickening agents (modified starch/pectin mixture 0 and 7 g/L) and mechanical treatment (low, medium, and high) on the retention of esters (pentyl acetate and ethyl pentanoate), aldehydes (hexanal and (E)-2-hexenal), and a lactone (gamma-octalactone) in low-fat flavored stirred yogurts were investigated under equilibrium conditions. In the range studied, the thickening agent and mechanical treatment had little influence on aroma compound retention compared to the decreasing effect of increasing dairy protein concentration on aldehyde retention and the "salting out" effect of carbohydrates on esters. Moreover, experiments in dynamic mode (study of the release of hexanal when yogurts were heated) showed, in the conditions studied, that heat and mass transfer coefficients were not influenced by any of the studied factors (thickening agents and mechanical treatment). These results under static and dynamic conditions are not related to the significant decreasing effect of thickening agents on apple sensory scores associated with hexanal, observed in a previous sensory study. Thus, this sensory effect of thickening agents may be due to sensory interactions between perceptions rather than physicochemical interactions.     

Report of a serological study of Coxiella burnetii in domestic animals in Albania

The prevalence of Coxiella burnetii antibodies in domestic ruminants in Albania has been investigated. A total of 1656 serum samples taken from sheep, goats, and cattle housed on farms located in 20 different districts were tested by ELISA for the presence of specific antibodies to C. burnetii phase I and II antigens. Specific IgG antibodies were detected in 9.1% of the animals from both lowland and mountainous areas. In total, a slightly higher percentage of antibodies was detected in sheep and goats (9.8%) than in cattle (7.9%).     

Effects of stocking density,light and perches on broiler growth

The aim of this study was to determine the effect of stocking density, light intensity and light color on broiler growth. The experiment consisted of four 35‐day phases during each of which 320 chickens were surveyed. The research was performed at stocking densities of four and six birds/m². Illuminances of 15 and 30 lx were obtained through commercial lamps with 4000 K and 6000 K color temperatures. Lighting was used 17 h a day, between 06.00 and 23.00 hours (17 L:7 D). The results showed a decrease in body, carcass, breast and thighs weight (P < 0.05) with the increase in stocking density. Body weight decreased by 10.5% and carcass weight decreased by 9.4% at six birds/m² stocking density. Contrastingly, no differences were found for the tested light colors. Increasing illuminance from 15 to 30 lx caused a 1.9% decrease in body weight. The analysis of the effect of perches revealed that using perches significantly increased body (2.5%) and breast weight (11.8%). The interactions between light intensity or color and stocking density and between light intensity and light color were analyzed.