scholarly journals Functional dairy products enriched with plant ingredients

2019 ◽  
pp. 428-438 ◽  
Author(s):  
Stanislav Sukhikh ◽  
Lidiia Astakhova ◽  
Yuliya Golubcova ◽  
Andrey Lukin ◽  
Elizaveta Prosekova ◽  
...  
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Dairy Industry ◽  
Supportive Therapy ◽  
Fermented Milk ◽  
Biologically Active ◽  
Wild Plants ◽  
Plant Materials ◽  
Whole Milk ◽  
Milk And Dairy Products

Milk and dairy products are staple foods in the diet of all social groups. Plant additives are of multifunctional use in the dairy industry. Wild plants are a source of vitamins, minerals, and other biologically active substances. Due to these compounds, they improve digestion, cardiovascular activity, and emotional state. This review describes the latest trends in creating functional milk drinks enriched with plant components. They include drinks based on whole milk and cream, dairy by-products (whey, buttermilk), as well as fermented milk drinks with probiotic cultures (kefir, drinking yogurt). We found that aqueous extracts were most commonly introduced into milk raw materials. Fruits and berries were dried and added to milk raw materials in the powder form. Special attention was paid to ‘hairy roots’ as a promising technology for producing various functional foods. In addition to being economically viable, this technology can help us expand the range of plant materials with endangered species. Functional milk-based drinks enriched with plant extracts can improve the immune system and be used as part of supportive therapy. They are also suitable for daily use to replenish the balance of essential nutrients. These properties make their production a promising direction in the dairy industry.

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.

scholarly journals Production of milk and dairy products in Ukraine: trends and prospects

2020 ◽  
pp. 20-23
Author(s):  
Olena LIAKHOVSKA
Keyword(s):  
Foreign Trade ◽  
Milk Production ◽  
Dairy Products ◽  
Structural Changes ◽  
Dairy Industry ◽  
Fermented Milk ◽  
Production Volume ◽  
Deep Processing ◽  
Condensed Milk ◽  
Milk And Dairy Products

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

scholarly journals Development of New Technological Solutions for the Dairy Industry

2020 ◽  
Vol 161 ◽  
pp. 01086
Author(s):  
Alena Rozhkova ◽  
Julia Olentsova
Keyword(s):  
Raw Materials ◽  
Milk Powder ◽  
Dairy Industry ◽  
Fermented Milk ◽  
Practical Significance ◽  
Milk Product ◽  
Important Place ◽  
Increasing Demand ◽  
Fermented Milk Product ◽  
Milk And Dairy Products

Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-based additive, the leaves of mint were used.

Marketing research of consumer preferences for developing rich whey drinks

2021 ◽  
pp. 60-63
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Marketing Research ◽  
Consumer Preference ◽  
Fermented Milk ◽  
Research Area ◽  
Biologically Active ◽  
Technical Documentation ◽  
Preference Study

Currently, to ensure high competitiveness of food products, manufacturers need to achieve not only their compliance with the requirements of regulatory and technical documentation, but also to develop conceptual ideas and solutions that take into account the wishes of consumers, anticipate and quickly respond to changes in their quality requirements. In this regard, determining consumer preferences is an important step in the development of new products. This article presents the results of a consumer preference study used to develop an enriched whey drink. At the first stage of the research, the target portrait of the consumer of fortified whey drinks was determined by the method of a survey in the form of a questionnaire. By gender and depending on the age of the respondents, dairy products are preferred by the ages of 26 to 35, with the majority of them being two groups: «workers» (32.9%) and «specialists» (29.6%). The most preferred type of dairy products are fermented milk drinks (71.2% of responses), however, it should be noted that the diet of a modern consumer includes whey products. The majority of respondents chose «fruits and berries and their processed product» as a fortifier (38%), «grains and their products» (34%), «biologically active additives» (16%) and 12% of the respondents chose «nuts and oilseeds». At the second stage of the research, the assortment of whey drinks presented in the retail. It has been established that the range of whey drinks is represented by three large producers, but there are no drinks from local producers enriched with local raw materials, the development and production of which is a promising and relevant research area.

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.

scholarly journals Modelling the Partial Demineralization Process of Cow Milk by Superpro Designer

2017 ◽  
Vol 45 (2) ◽  
pp. 9-12 ◽  
Author(s):  
Attila Csighy ◽  
András Koris ◽  
Gyula Vatai
Keyword(s):  
Dairy Products ◽  
Membrane Filtration ◽  
Biologically Active ◽  
Cow Milk ◽  
Chemical Components ◽  
Unit Operations ◽  
Payback Time ◽  
Operation Parameters ◽  
Reactor Models ◽  
Milk And Dairy Products

Abstract Milk and dairy products contain a number of biologically active compounds (proteins, lipids, vitamins and minerals) that are essential for human nutrition. The most common procedures for demineralization are based on ion exchange-, nanofiltration- and electrodialysis-based technologies. In this study, the application of membrane filtration-based partial demineralization of cow milk was investigated and the process modelled. Using design equations, the partial demineralization process was designed and the economy of the process calculated. The modelling and simulation of the partial demineralization process was carried out by the SuperPro Designer programme. As the first step the unit operations of the demineralization technology were defined using the tools of the programme. The SuperPro Designer possesses industrial tools with reactor models, chemical components, a database of mixtures, and price estimations. By analysing the influence of the operation parameters, the feasibility of the proposed process was investigated. From the results of the modelling it can be concluded that the partial demineralization process can be successfully implemented, achieving the expected demineralization rates with a relatively good payback time of two years.

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 THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE

2021 ◽  
pp. 64-79
Author(s):  
Irina Pushmina ◽  
Olga Kolman ◽  
Irina Koyupchenko ◽  
Mihail Kudryavtsev
Keyword(s):  
Species Diversity ◽  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Combinatorial Analysis ◽  
Wild Plants ◽  
Statistical Research ◽  
Functional Types ◽  
Functional Bread

Determination of the directions of formation of the contemporary level of quality and assortment concept of the species diversity of functional bread of mass assortment with the use of wild berry plants Ericaceae for health improving nutrition. The materials were questionnaires of a survey of potential consumers of functional bread of the city of Krasnoyarsk, wild berry plants of the Heather family (Ericaceae): fruits of cranberry (Vaccinium oxycoccos), of cowberry (Vaccinium vitis-idaea), of bilberry (Vaccinium myrtillus), of blueberry (Vaccinium uliginosum) and powders from them. The method of isolation of the average sample according to GOST 24.027.0-80 was used in the work. The content of toxic elements in berries was determined according to GOST 26927-86, GOST 26930-86, GOST 30178-96 using an atomic emission spectrometer with inductively coupled plasma-iCAP 6500. Generally accepted theoretical and statistical research methods, combinatorial analysis, and data processing using standard mathematical programs were used in the work. Study of the consumer survey, literature data of the chemical composition of berries of wild plants Ericaceae, data on the possibility of procurement of raw materials on the territory of Krasnoyarsk region, investigation of safety performance of the raw material and powders out of him for compliance with the requirements of TR CU 021/2011 and 027/2012 indicate the possibility of their use in the composition of functional bread as a source of biologically active compounds with a variety of positive physiological properties. The multivariance of the development of the range of functional types of bread with additives from Ericaceae berries is confirmed by the data of combinatorial analysis. As a result, an assortment concept of the species diversity of functional bread of a mass assortment of contemporary quality with additives from wild berry plants Ericaceae for improving nutrition was formed. Researches is promising in the formation of the range and actual quality of functional types of bread of mass assortment using local wild-growing raw materials, the advantage of which is naturalness, the content of functional ingredients, and contribute to the development of the range and technologies of healthy food products.

scholarly journals Fast screening of some flavonoids content in raw plant materials: opportunities of 1H NMR spectroscopy

2020 ◽  
Vol 169 ◽  
pp. 02006
Author(s):  
Gennady Kalabin ◽  
Vasilii Vasil’ev ◽  
Vasilii Ivlev ◽  
Vasilii Babkin
Keyword(s):  
Nmr Spectroscopy ◽  
Plant Biomass ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Standard Samples ◽  
Plant Materials ◽  
H Nmr ◽  
Fast Screening ◽  
Raw Plant Materials

Environmental monitoring and assessment of the prospects for extracting biologically active substances (BAS) from various types of plant biomass requires the development of simple and fast methods for measuring their content in raw materials. A new approach for measuring the content of various flavonoids groups in plant raw material using 1H NMR spectroscopy has been developed, which allows to characterize its resource capabilities and study the effects on their composition different environmental factors without complex sample preparation and standard samples.

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