Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

Egg processing technology

2020 ◽  
Author(s):  
Andrey Zabashta ◽  
Tat'yana Shalimova ◽  
Valer'yan Basov
Keyword(s):  
Undergraduate Students ◽  
Meat Products ◽  
Animal Origin ◽  
Federal State ◽  
Educational Standards ◽  
Food Of Animal Origin ◽  
Egg Products ◽  
State Educational ◽  
Chicken Eggs ◽  
And Storage

The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described. Meets the requirements of the Federal state educational standards of higher education of the latest generation. For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").

scholarly journals Uwarunkowania i kierunki zmian w spożyciu żywności w województwie lubuskim

2017 ◽  
Vol 104 (1) ◽  
pp. 83-94
Author(s):  
Piotr Kułyk ◽  
Mariola Michałowska
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Animal Origin ◽  
Scientific Disciplines ◽  
Confectionery Products ◽  
Food Market ◽  
Food Taking ◽  
By Products ◽  
Milk And Dairy Products

The problem of consumer behavior in the food market is of interest to a variety of scientific disciplines, includ­ing sciences such as economics, psychology, sociology and management. The key issue in the decision-making process made by every person in the field of food consumption is the choice of proper nutrition, which seems difficult. The paper presents the level and the structure of food consumption in Poland as well as in individual provinces, with particular emphasis on Lubuskie voivodeship. Moreover, the causes of the change in food intake are shown. The main objective of the study is to assess the trends in food consumption in Lubuskie voivodeship against the changes in the pattern of food consumption in Poland. The study among inhabitants of the Lubuskie voivodeship shows that the majority of respondents purchase food taking economic factors into account. Among the most frequently consumed products are bakery and confectionery products, followed by products of animal origin, i.e. meat and meat products, whereas milk and dairy products are ranked third and fourth respectively. Two out of three respondents claim to consume vegetables. It should be noted that for the surveyed food safety is of paramount importance when buying food.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

ISSUES OF STANDARDIZATION AND IDENTIFICATION OF NATIONAL DAIRY PRODUCTS

2021 ◽  
Author(s):  
И.А. МАКЕЕВА ◽  
Н.В. СТРАТОНОВА ◽  
Н.С. ПРЯНИЧНИКОВА ◽  
З.Ю. БЕЛЯКОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Dairy Product ◽  
Starter Cultures ◽  
Identification System ◽  
Customs Union ◽  
Technical Regulation ◽  
Specific Product ◽  
Mass Fractions ◽  
Milk And Dairy Products

Современный рынок молочной продукции претерпевает существенные изменения, в основе которых лежит тенденция на удешевление продукции. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Реформой технического регулирования, проведенной в Российской Федерации в 2000 году, правила идентификации как способ отнесения продукта к определенной группе продукции посредством сопоставления его характеристик с установленными были законодательно закреплены на федеральном уровне. В настоящее время идентификация служит неотъемлемой частью оценки (подтверждения) соответствия продукции и является главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. Технический регламент Таможенного союза 033/2013 «О безопасности молока и молочной продукции» включает понятие «национальный молочный продукт», однако критерии идентификации этой группы продукции отсутствуют. Целью исследования был поиск уникальных характеристик российских молочных продуктов для их идентификации среди аналогичной продукции. В качестве метода был применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Установлено, что в качестве критериев идентификации молочных продуктов использовали не только сырьевой и технологический признаки, но и упаковку. Выявленные критерии будут положены в основу формирования системы идентификации российских молочных продуктов. The modern dairy market is undergoing significant changes, which are based on the trend towards cheaper products. Russian dairy products made from classical raw materials using traditional technologies are often falsified by products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of an identification system. The reform of technical regulation carried out in the Russian Federation in 2000, the identification rules as a way of classifying a product as a specific product group by comparing the characteristics with the established ones were legally fixed at the federal level. Currently, identification is an integral part of the assessment (confirmation) of product conformity and is the main means of combating falsification. Identification criteria are regulated product indicators. The technical regulation of the Customs Union 033/2013 «On the safety of milk and dairy products” includes such a concept as «national dairy product», however, there are no criteria for identifying this group of products. The aim of the research was to search for unique characteristics of Russian dairy products and classical technologies that distinguish them from similar products. As a method, a retrospective analysis of the literature with a search depth of up to the 1930s was used. It was established that not only raw and technological characteristics, but also packaging were used as criteria for identifying dairy products. The identified criteria will be the basis for the formation of an identification system for Russian dairy products.

Analysis of financial and economic activities

2021 ◽  
Author(s):  
Elena Gerasimova
Keyword(s):  
Economic Analysis ◽  
Vocational Education ◽  
Undergraduate Students ◽  
Independent Solution ◽  
Federal State ◽  
Economic Activities ◽  
Secondary Vocational Education ◽  
Wide Range ◽  
State Educational ◽  
Analytical Approaches

The textbook comprehensively describes the basics of the theory of economic analysis and the practice of applying analytical approaches to economic entities of various types. It consists of three interrelated sections that reveal a comprehensive and systematic approach to conducting economic analysis. The practical part of the textbook includes exercises, examples of solving situational problems and tasks for independent solution. Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation. For students of secondary vocational education institutions studying in the specialty 38.02.07 "Banking". It can be useful for undergraduate students studying in the areas of 38.03.01 " Economics "and 38.03.02" Management", specialists in the field of analysis of the activities of organizations, a wide range of readers interested in the problems of analysis of the activities of economic entities.

scholarly journals Training and educational problems solving in the study of mathematics at university

2016 ◽  
Vol 5 (3) ◽  
pp. 141-147
Author(s):  
Vladimir Nicolaevich Aniskin ◽  
Elena Nicolaevna Ryabinova
Keyword(s):  
Social Practice ◽  
Common Knowledge ◽  
Competence Development ◽  
Learning Activities ◽  
Learning Activity ◽  
Federal State ◽  
Educational Standard ◽  
Wide Range ◽  
Four Blocks ◽  
State Educational

The analysis of federal state educational standards for all steps of existing educational system shows that meta-subject approach in learning and bringing up activity is becoming more urgent. Orientation to the key strategic priority of continuous education such as bringing up activity and forming the ability to study are also urgent. The main types of universal studying activities are analyzed: personal, subject, meta-subject results; usage of learning activity matrix during the process of study. Federal State Educational Standard of basic common education sets the demands to personal, meta-subject and subject results of learning after basic educational program of secondary education. So, according to the succession principle we should develop the competence of the students following these three directions transforming them into educational environment of the university. Thus, meta-subject competence should include ability to use intersubject definitions and universal learning activities performing them at learning, knowledge and social practice. The achievement of meta-subject results is connected with the nature of universal activity. The basis of nature-coordinated education should lie in basic values - and the most important is morality which is formed from the human nature. That is why the standards of the second generation formulate four blocks of universal learning activities: personal, regulative, common knowledge and communicative. According to their nature meta-subject activities are functional-oriented ones and they form the psychological basis and determining condition of subject task solution success. Meta-subject competence development supposes various forms of studying process organization. One of such organization forms can be the business game which can be used as the means of diagnosis and forecast of personal behavior in various situations. Project technology is also aimed to develop wide range of competence and creative abilities and that is why it suggests the integrity of research, searching, problem solving and comparison methods. It has been shown that nowadays the role of each course in meta-subject competence development has been growing rapidly.

scholarly journals ASSESSMENT OF RISK FOR HEALTH OF THE POPULATION FROM THE EFFECTS OF ARSENIC

2017 ◽  
pp. 47-51
Author(s):  
K.M. Sabirova ◽  
L.V. Kislitsyna ◽  
P.F. Kiku
Keyword(s):  
Risk Assessment ◽  
Dairy Products ◽  
Raw Materials ◽  
Arsenic Exposure ◽  
Fruit And Vegetable ◽  
Fish Products ◽  
Vegetable Products ◽  
Milk And Dairy Products

The estimation of the risk assessment for health of the population from arsenic exposure coming from the basic groups of food raw materials and food, local and imported products. Hygienic assessment given of the content of arsenic in the basic foods from 2011 to 2016 in the Primorsky Territory. Effects are caused basically by contamination of fruit and vegetable products, milk and dairy products, fish and fish products. Risks for health of the population on the basis of the obtained data on average daily doses of entering of an arsenic in an organism at consumption of basic food are defined.

scholarly journals Meta-subject competence development of future bachelors and specialists

2016 ◽  
Vol 5 (2) ◽  
pp. 189-194
Author(s):  
Nina Alexandrovna Timoschuk
Keyword(s):  
Social Practice ◽  
Common Knowledge ◽  
Competence Development ◽  
Learning Activities ◽  
Federal State ◽  
Educational Standard ◽  
Wide Range ◽  
Organization Problem ◽  
Four Blocks ◽  
State Educational

Federal State Educational Standard of basic common education sets the demands to personal, meta-subject and subject results of learning after basic educational program of common education. So, according to the succession principle we should develop the competence of the students following these three directions transforming them into educational environment of the university. Thus, meta-subject competence should include ability to use intersubject definitions and universal learning activities performing them at learning, knowledge and social practice. The achievement of meta-subject results is connected with the nature of universal activity. The basis of nature-coordinated education should be basic values - and the most important is morality which is formed from the human nature. That is why the standards of the second generation formulate four blocks of universal learning activities: personal, regulative, common knowledge and communicative. According to their nature meta-subject activities are functional-oriented ones and they form the psychological basis and determine condition of the success of subject task solution. Meta-subject competence development supposes various forms of studying process organization. Problem learning implies active interrelation of the subjects of learning process allowing to form such students categories as readiness, activeness, ability to appreciate which are the key ones for the term competence. One of such organization forms can be the business game which can be used as the means of diagnosis and forecast of personal behavior in various situations. Project technology is also aimed to develop wide range of competence and creative abilities and that is why it suggests the integrity of research, searching, problem solving and comparison methods. It has been shown that nowadays the role of each discipline in meta-subject competence development has been growing rapidly.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

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