scholarly journals Dessert butter

2021 ◽  
Vol 83 (2) ◽  
pp. 148-153
Author(s):  
O. I. Dolmatova ◽  
A. A. Rogova
Keyword(s):  
Consumer Choice ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
High Fat ◽  
Calorie Content ◽  
Almost All ◽  
Middle Generation ◽  
High Degree

Butter is a leading consumer choice. This is facilitated by its attractive composition and taste, good digestibility, as well as compatibility with almost all food products. However, butter is not recommended by nutritionists for older people due to its high calorie content, increased mass fraction of saturated fatty acids and cholesterol. Some of the consumers of the young and middle generation are almost completely abandoning butter, preferring low-fat products. The diet of a person adhering to a healthy diet should include foods enriched with functional ingredients. The paper proposes a technology for producing butter with barberry berries. Fruits contain carbohydrates, pectin substances, organic acids, macro- and microelements, vitamins, etc. For the production of butter with barberry berries, a method of converting high-fat cream has been chosen. The oil has a high degree of dispersion of moisture and a low content of the gas phase, is less susceptible to bacterial contamination in comparison with the analogue produced by the churning method. The resulting butter can be attributed to the "Dessert" group. Dessert butter was obtained as follows. Dairy and non-dairy raw materials were accepted, their quality was assessed, milk was separated, and the resulting cream was pasteurized. Then, high-fat cream was obtained by secondary separation, and their normalization was carried out. A feature of the production of butter Dessert is the introduction of flavoring components into the normalized mixture - puree from barberry berries and granulated sugar according to the recipe. Further, the normalized mixture was converted into oil and directed to thermostatting. Organoleptic, physicochemical and microbiological indicators of the quality of Dessertnoye butter have been studied. The addition of barberry berries to butter contributes to the enrichment of its composition with vitamins and a decrease in calorie content. The economic efficiency and feasibility of the production of Dessert butter consists in saving the raw milk used by replacing the fatty part with vegetable components.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Quality in Grandparent/Grandchild Relationships

1992 ◽  
Vol 35 (2) ◽  
pp. 83-98 ◽  
Author(s):  
Gregory E. Kennedy
Keyword(s):  
Young Adults ◽  
Analysis Of Variance ◽  
Strong Influence ◽  
Strong Sense ◽  
Independent Variables ◽  
Five Elements ◽  
Middle Generation ◽  
High Degree ◽  
The Impact

Five elements identified from the literature as expressive of quality in grandparent/grandchild relationships were used in this study. Three hundred ninety-one young adults at a midwest university responded to questions concerning the quality of their relationships with their “most close” grandparent. Responses of the students validated the following five elements of quality as being associated with successful grandparent/grandchild relationships: 1) a fairly high degree of closeness, 2) a strong sense of being known by the grandparent, 3) a strong sense of the young adult's knowing the grandparent, 4) a sense of the grandparent being a fairly strong influence in the life of the grandchild, 5) a sense of an authentic or independent grandparent/grandchild relationship not dominated by, but supported by, the middle generation. Analysis of variance identified the impact of seven independent variables on the quality of grandparent/grandchild relationships.

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

scholarly journals Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

2019 ◽  
Vol 81 (3) ◽  
pp. 145-150
Author(s):  
K. A. Kanina ◽  
O. N. Krasulya ◽  
N. A. Zhizhin ◽  
E. S. Semenova
Keyword(s):  
High Frequency ◽  
Dairy Products ◽  
Raw Materials ◽  
Acoustic Cavitation ◽  
Raw Milk ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 199
Author(s):  
Adriana Di Di Trana ◽  
Ambra Rita Di Di Rosa ◽  
Margherita Addis ◽  
Myriam Fiori ◽  
Antonino Di Di Grigoli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Southern Italy ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Feeding System ◽  
Health Index ◽  
Production Area ◽  
Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

scholarly journals PROCESSING OF COW UDDERS WITH MODERN MEANS

2018 ◽  
Vol 12 (4) ◽  
pp. 12-16
Author(s):  
Геннадий Ларионов ◽  
Gennadiy Larionov ◽  
Николай Кириллов ◽  
Nikolay Kirillov
Keyword(s):  
Bacterial Contamination ◽  
Raw Materials ◽  
Somatic Cells ◽  
Raw Milk ◽  
Milk Quality ◽  
The Public ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic ◽  
Processed Products

The public of our country makes ever-increasing demands on milk in terms of safety and nutritional values. In accordance with the requirements of the Interstate Standard GOST 31449-2013 “Raw milk of cow. Specifications” the number of mesophilic aerobic and facultative anaerobic microorganisms should not exceed 1.0×105 CFU/cm3, the number of somatic cells - 4.0×105 in 1 cm3 in milk. The dairy industry places high demands on milk quality, namely, on bacterial contamination. Dairy products of high quality can only be obtained from good raw materials. High bacterial contamination worsens the quality of raw milk and its processed products and creates a certain risk factor for human health. In the Chuvash Republic, studies were carried out on the use of modern domestic iodine-containing preparations and lactic acid-based preparations for the treatment of the udder of cows. At the same time, the sanitary-hygienic condition of the udder’s nipples was improved, the microbiological seeding and the number of somatic cells decreased, and the grade of milk of cows was increased. When treatment the udder of cows before milking by Violet and after milking by Lactovit, the number of mesophilic aerobic and facultative anaerobic microorganisms in milk decreased by 22.9 times, the number of somatic cells - by 2.0 times. When using Monklavit-1, the number of mesophilic aerobic and facultative anaerobic microorganisms decreased by 25.0 and the number of somatic cells decreased 2.5 times. It was found that the efficiency of Monclavit-1 using is higher 1.1 times according to the number of mesophilic aerobic and facultative anaerobic microorganisms and 1.5 times according to the number of somatic cells, than treatment of the udder of cows by Violet and Lactovite. The use of modern udder treatment means allowed to improve milk quality from the second to the highest grade.

scholarly journals Nutritional and Hygienic Quality of Raw Milk in the Mid-Northern Region of Algeria: Correlations and Risk Factors

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Soumeya Adjlane-Kaouche ◽  
Rafik Benhacine ◽  
Faiçal Ghozlane ◽  
Abderrahmane Mati
Keyword(s):  
Risk Factors ◽  
Methylene Blue ◽  
Significant Variation ◽  
Raw Milk ◽  
Northern Region ◽  
Aerobic Bacteria ◽  
Antibiotic Residues ◽  
Average Temperature ◽  
Almost All

This paper aims to study the overall quality of raw milk in the mid-northern region of Algeria. The analysis results showed a decrease in the average temperature for the delivery of 1,54°C withP<0.001. However, no significant variation (P>0.05) was observed in almost all the physical and nutritional parameters studied (pH, fat content, and protein content) between M1 and M2. The average contamination by total mesophilic aerobic bacteria (TMAB), coliforms, yeasts, molds, and different pathogens in samples taken at M1 showed significant changes at M2. This was confirmed by the decrease of reduction time of methylene blue (RTMB), about 54%. The variation was described as follows: (P>0.05) for yeasts and (P<0.05) for molds in M1 and M2, (P<0.05) for TMAB in M1, and (P<0.001) for TC, FC, and TMAB in M2. The analysis for the detection ofSalmonellaspp. showed no contamination in all samples tested, while antibiotic residues were detected in 35% of milks delivered. In conclusion, several risk factors have been identified in this study, namely, the effect of the season and the distance between the farm and the dairy unit.

scholarly journals Editorial for Special Issue “Recent Advances in Hydro- and Biohydrometallurgy”

Minerals ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 424 ◽  
Author(s):  
Kostas A. Komnitsas
Keyword(s):  
Quality Of Life ◽  
Raw Materials ◽  
High Tech ◽  
Special Issue ◽  
Continuous Access ◽  
Recent Advances ◽  
Almost All ◽  
Industrial Needs ◽  
Extraction Of Metals

Securing reliable and continuous access to raw materials and extraction of metals are important priorities in almost all countries in order to meet industrial needs, enable high-tech applications, maintain quality of life, and guarantee millions of jobs [...]

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