Quality Control of Colostrum and Protein Calf Milk Replacers

Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects. Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs. Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question. Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.

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HYDROLYTIC REGULATION OF COMPONENT PROPERTIES

NEWS of National Academy of Sciences of the Republic of Kazakhstan ◽

10.32014/2020.2518-170x.126 ◽

2020 ◽

Vol 6 (444) ◽

pp. 23-28

Author(s):

V. A. Asafov ◽

◽

N. L. Tankova ◽

E. L. Iskakova ◽

T. N. Golovach ◽

...

Keyword(s):

Raw Materials ◽

Farm Animals ◽

Animal Origin ◽

Enzyme Preparations ◽

Global Trends ◽

Antigenic Activity ◽

The Republic ◽

Protein Components ◽

Hydrolysis Of ◽

Plant Sources

. The article provides an assessment of the dairy farming need in the Russian Federation and the Republic of Belarus in calves feed. The main global trends aimed at providing young animals with high-quality food means are considered. Various variants of directed hydrolysis of calf milk replacer (CMR) protein components intended for feeding young animals in the first months of life are analyzed. The possibilities of reducing the soy proteins antigenic activity, which are widely used at present in the CMR formulations for feeding young farm animals, are discussed. The results of experimental work and patents are presented, which describe the most widely used approaches to the production of enzymatic hydrolysates of proteins with desired properties, as well as the assessment of their biological activity and immunochemical properties. The issues of using various enzyme preparations of bacterial, fungal and animal origin for hydrolysis of colostrum proteins and plant sources of protein raw materials for the CMR production are considered.

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Development of the technology of «Mozzarella» goat cheese with specified functional properties

New Technologies ◽

10.47370/2072-0920-2021-17-5-53-64 ◽

2021 ◽

Vol 17 (5) ◽

pp. 53-64

Author(s):

Z. N. Khatko ◽

M. A. Gasheva ◽

S. K. Kudainetova

Keyword(s):

Technological Process ◽

Functional Properties ◽

Thermomechanical Processing ◽

Starter Culture ◽

Goat Milk ◽

Starter Cultures ◽

Farm Animals ◽

Cow Milk ◽

Mozzarella Cheese

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures.

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BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

Periódico Tchê Química ◽

10.52571/ptq.v15.n30.2018.717_periodico30_pgs_717_724.pdf ◽

2018 ◽

Vol 15 (30) ◽

pp. 717-724

Author(s):

E. E. KURCHAEVA ◽

V. I. MANZHESOV ◽

I. V. MAKSIMOV ◽

V. L. PASHCHENKO ◽

S. Y. CHURIKOVA ◽

...

Keyword(s):

Economic Efficiency ◽

Raw Materials ◽

Meat Products ◽

Starter Cultures ◽

Farm Animals ◽

Processed Meat ◽

Industrial Complex ◽

Meat Industry ◽

Meat Processing ◽

Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

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Development of recipes for combined products with functional properties

New Technologies ◽

10.47370/2072-0920-2021-17-1-64-69 ◽

2021 ◽

Vol 17 (1) ◽

pp. 64-69

Author(s):

O. A. Ogneva ◽

N. S. Bezverkhaya

Keyword(s):

Functional Properties ◽

Functional Food ◽

Raw Materials ◽

Food Products ◽

Starter Cultures ◽

Cottage Cheese ◽

Technical Documentation ◽

Fruit And Vegetable ◽

Functional Orientation ◽

Vegetable Raw Materials

Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

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FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2020/5/52-56 ◽

1970 ◽

pp. 52-56

Author(s):

Е. M. Serba ◽

М. B. Overchenko ◽

L. V. Rimareva ◽

N. I. Ignatova ◽

А. E. Orekhova ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Raw Materials ◽

Alcohol Concentration ◽

Activity Level ◽

Optimal Dosage ◽

Main Role ◽

Alcohol Fermentation ◽

Ph Optimum ◽

Amylolytic Enzyme ◽

Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

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Functional Properties of Brassica oleracea L- Extracts and Quality Characteristics of Korean Wheat Noodles With Brassica oleracea L.

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2005.34.9.1443 ◽

2005 ◽

Vol 34 (9) ◽

pp. 1443-1449 ◽

Cited By ~ 4

Keyword(s):

Brassica Oleracea ◽

Functional Properties ◽

Quality Characteristics ◽

Brassica Oleracea L

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Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽

10.3390/agriculture11070599 ◽

2021 ◽

Vol 11 (7) ◽

pp. 599

Author(s):

D. M. D. Rasika ◽

Janak K. Vidanarachchi ◽

Selma F. Luiz ◽

Denise Rosane Perdomo Azeredo ◽

Adriano G. Cruz ◽

...

Keyword(s):

Functional Properties ◽

Dairy Products ◽

Microbiological Quality ◽

Health Benefit ◽

Food Products ◽

Quality Characteristics ◽

Dairy Plant ◽

Food Matrices ◽

Probiotic Food ◽

Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽

10.3390/foods10040758 ◽

2021 ◽

Vol 10 (4) ◽

pp. 758

Author(s):

Verónica García Arteaga ◽

Sonja Kraus ◽

Michael Schott ◽

Isabel Muranyi ◽

Ute Schweiggert-Weisz ◽

...

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Protein Extraction ◽

Raw Materials ◽

Principal Component ◽

Protein Characterization ◽

Sensory Profile ◽

Food Ingredients ◽

Pisum Sativum L ◽

Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Disintegration process in disc crushers

Research in Agricultural Engineering ◽

10.17221/28/2012-rae ◽

2013 ◽

Vol 59 (No. 3) ◽

pp. 98-104 ◽

Cited By ~ 6

Author(s):

P. Vaculík ◽

J. Maloun ◽

L. Chládek ◽

M. Přikryl

Keyword(s):

Food Industry ◽

Fractional Composition ◽

Animal Feed ◽

Raw Materials ◽

Specific Energy Consumption ◽

Low Noise ◽

Main Process ◽

Industrial Sectors ◽

The Subject

Grinding or crushing hard raw materials is usually a primary operation which precedes the follow-up technological processes in a number of industrial sectors. A great variety of machines using different principles of fragmentation are employed in the technology of pulverization. The food industry uses roller mills, in which the main process is the shear grinding. In the animal feed industry impact machines known as hammer mills are often used. In recent years, mills have been employed that use their frontal edges for grinding or crushing during the rotation of one of two adjacent discs. The modern design disc machines used for grinding grain have resulted from long development and their operation has a relatively low noise level with reduced dust. The separation process that occurs in the gap between the active edges of the discs can be described as shear grinding and is currently the subject of attention which is focused on the specific energy consumption and fractional composition of the product of grinding.  

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