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Author Katarzyna Kiełczewska

 
ORIGINAL ARTICLE
 

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses
Jarosław Kowalik, Marika Bielecka, Aneta Dąbrowska, Marek Aljewicz, Katarzyna Staniewska, Katarzyna Kiełczewska, Anna Lis, Michał Smoczyński
Pol. J. Food Nutr. Sci. 2025;75(2):119-134
DOI: https://doi.org/10.31883/pjfns/203483
 
ORIGINAL ARTICLE
 

Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(4):407-419
DOI: https://doi.org/10.31883/pjfns/155838
 
ORIGINAL ARTICLE
 

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(1):5-15
DOI: https://doi.org/10.31883/pjfns/144223
 
ORIGINAL ARTICLE
 

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation
Katarzyna Ambroziak, Katarzyna Kiełczewska, Dorota Mickiewicz, Aneta Dąbrowska
Pol. J. Food Nutr. Sci. 2019;69(3):279-287
DOI: https://doi.org/10.31883/pjfns/109987
 

COLLOIDAL STABILITY OF MILK WITH VARIOUS CONTENTS OF FAT SUBJECTED TO HIGH-PRESSURE HOMOGENIZATION

Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Monika Kopeć
Pol. J. Food Nutr. Sci. 2008;58(3):359-363
 

EFFECT OF HOMOGENIZATION ON MILK CONDUCTANCE PROPERTIES
Joanna K. Banach, Ryszard Żywica, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 2008;58(1):107-111
 

EFFECTS OF HIGH-PRESSURE HOMOGENIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF MILK WITH VARIOUS FAT CONCENTRATIONS
Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Elżbieta Haponiuk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):91-94
 

STORAGE STABILITY OF RAW MILK SUBJECTED TO VIBRATION
Maria Czerniewicz, Antoni Kruk, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):65-70
 

COMPARISON OF SOME PHYSICOCHEMICAL PROPERTIES OF MILK FROM HOLSTEIN-FRIESIAN AND JERSEY COWS
Maria Czerniewicz, Katarzyna Kiełczewska, Antoni Kruk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):61-64
 

COMPARISON OF PHYSICAL AND CHEMICAL PROPERTIES AND TECHNOLOGICAL VALUE OF MILK FROM HF COWS IMPORTED FROM FRANCE WITH LOCAL POPULATION OF BW COWS.
Maria Czaplicka, Maria Czerniewicz, Zbigniew Puchajda, Katarzyna Kiełczewska, Antoni Kruk, Tomasz Szalunas
Pol. J. Food Nutr. Sci. 2003;53(3):63-66
 

THE EFFECT OF HIGH-PRESSURE HOMOGENIZATION ON CHANGES IN MILK COLLOIDAL AND EMULSIFYING SYSTEMS.
Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Magdalena Warmińska, Elżbieta Haponiuk
Pol. J. Food Nutr. Sci. 2003;53(1):43-46
 

ETHANOL-INDUCED CHANGES IN PROTEINS AND SOME MINERAL COMPOUNDS OF MILK.
Maria Czerniewicz, Antoni Kruk, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 1999;49(4):27-38
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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