THE INFLUENCE OF CATTLE BREED ON THE QUALITY OF GRILLED CHEESE

2021 ◽  
Vol 22 (4) ◽  
pp. 10-21
Author(s):  
V.L. Zakharov ◽  
◽  
N.F. Shchegol'kov ◽  
P.A. Abdurakhmanov ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
State Standard ◽  
Somatic Cells ◽  
Goat Milk ◽  
Cattle Breed ◽  
Comparative Assessment ◽  
The State ◽  
Skimmed Milk ◽  
The Moment

The aim of the work was to conduct a comparative assessment of the quality of grilled cheese (halloumi) obtained from the milk of two different breeds of cows. Cheese was prepared accord-ing to the Cypriot halloumi technology, but instead of sheep or goat milk, cattle milk was used. The milk of the red-mottled breed cows differed from the Simmental milk with a higher content of skimmed milk residue, protein, fat and somatic cells. Grilled cheese using hallumi technology from the milk of both breeds of cows meets the requirements of the state standard R 52686-2006 and is bold (according to the Simmental breed) or fat (according to the red-mottled). Grilled cheese using hallumi technology from red-mottled milk has a 7.2% higher yield, 8.1% less mois-ture, is more saturated with lactic acid, but 1.3 times less dense than cheese from Simmental milk. Grilled cheese according to hallumi technology from milk of both breeds of cows is suitable for frying within 6 days from the moment of manufacture.

THE INFLUENCE OF THE BREED OF COWS ON THE QUALITY OF SOFT CHEESE MADE USING HOME TECHNOLOGY

2021 ◽  
Vol 21 (3) ◽  
pp. 10-18
Author(s):  
V.L. Zakharov ◽  
◽  
N.F. Shchegolkov ◽  
U.A. Vokhmina ◽  
P.A. Abdurahmanov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
State Standard ◽  
Ph Value ◽  
Somatic Cells ◽  
Cottage Cheese ◽  
Black And White ◽  
Soft Cheese ◽  
Home Technology

The aim of the research was to establish the influence of the black mottled breed of cows com-pared to the Simmental breed on the properties of milk, the quality and yield of soft cheese made using home technology. The milk of the Simmental breed of cows is less dense, more fatty, con-tains 2.4 times fewer somatic cells, has a lower pH value, contains more organic acids when fer-mented and gives 4.43 % more cottage cheese than the milk of cross-breed animals (simmental x black-and-white breeds). Cheese according to home technology from the milk of both breeds of cows is soft, fatty and meets the requirements of state standard R 52686-2006. Cheese according to home technology from the milk of the Simmental breed has a yield of 1.7 % more, the humidity is 2.9 % less and is more saturated with lactic acid than cheese from the milk of mixed animals (simmental x black-and-white breeds).

scholarly journals ADMINISTRATIVE PROCEDURE FOR THE PROVISION OF ELECTRONIC SERVICES IN THE FORM OF A DECLARATION (NOTIFICATION) BY PHYSICAL PERSONS TO THE STATE ARCHITECTURAL AND CONSTRUCTION INSPECTION

2019 ◽  
pp. 74-77
Author(s):  
A. R. Ishkhanian
Keyword(s):  
Digital Signature ◽  
Software Package ◽  
The State ◽  
Scientific Article ◽  
Administrative Procedure ◽  
Electronic Service ◽  
Service Consumer ◽  
Construction Inspection ◽  
The Moment

The scientific article is devoted to the coverage of the administrative procedure for providing electronic services by the State Architectural and Construction Inspectorate of Ukraine. Different approaches to the concept of administrative procedure in terms of e-services provision are discussed. The stages of the procedure of providing electronic service in the form of submission of a declaration (notification) by individuals are characterized. It is established that before commencing the process of submission of the declaration (message), the service consumer must have a personal key and a valid enhanced certificate, which will be used during the submission process to affix an electronic digital signature to the form with the declaration (message). You can obtain enhanced key certificates at an accredited key certification center. Thus, at the moment the service supports certificates issued by the certification center of the information and reference department of the Ministry of Revenue and Collections of Ukraine. Install a Java computing software package on your computer and enable JavaScript scripts to run in your browser. Please note that detailed Java installation instructions are available at http://java.com/download/installed.jsp. You can download Java directly for Windows from http://www.java.com/download/windows_xpi.jsp. How to enable JavaScript scripts in your browser (http://www.enable-javascript.com/en/). It is concluded that the procedure of providing the service in electronic form, for example, the submission of a declaration (notification) by the state architectural and construction inspection of Ukraine is regulated in detail on the official website and still needs to improve the quality of the provision of these services in the form of simplification and accessibility for all consumers services.

Pengaruh Penambahan Rempah Terhadap Kualitas Yoghurt Susu Kambing

2018 ◽  
Vol 3 (2) ◽  
pp. 364-371
Author(s):  
Jirnawati Jirnawati ◽  
Syarifah Rohaya ◽  
Ismail Sulaiman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Goat Milk ◽  
Interaction Type ◽  
Color Texture

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan  total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05)  terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content  and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

scholarly journals ABOUT QUALITY OF KEFIR PRODUCTION «CENTER FOR PROTECTION OF RIGHTS»

2018 ◽  
pp. 63-69
Author(s):  
N. L. Naumova ◽  
E. A. Burmistrov ◽  
O. M. Burmistrova
Keyword(s):  
State Standard ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Fat Content ◽  
The State ◽  
Retail Trade ◽  
Customs Union ◽  
Normative Documents ◽  
Technical Regulations

Kefir is one of the oldest traditional fermented milk products, while it is very popular in Russia. Kefir contains mineral components, vitamins, essential amino acids, as well as several varieties of probiotic bacteria, which is so useful for health and important for nutrition. The purpose of the research was to evaluate the quality of kefir produced by the Center for the Protection of Rights (the village of Nizhnaya Sanarka, Troitsky district, Chelyabinsk region). Kefir 2.5 and 3.2 % fat content were used as an object of research. It was found that the samples of the drink under study were packed in clean, sealed bags of polymer film and in white bottles made of polyethylene terephthalate. The marking of the investigated kefir samples was incomplete (there was no sign «degree», the sign «To protect from sunlight», etc.) or incorrect (distorted terminology, numerical value of regulated quality indicators, etc.), and often - difficult to read, which violates the requirements of the state standard 51074-2003, the Technical Regulations of the Customs Union 022/2011 and 005/2011. In kefir 2.5 % fat, an excessively liquid consistency, an empty, unexpressed taste, a low acidity is detected, which indicates its immaturity and the inconsistency of quality with the current standards. The quality of kefir 3.2 % fat content complied with the requirements of the normative documents the state standard 31454-2012, the Technical Regulations of the Customs Union 033/2013. Such toxic elements as cadmium and lead in the samples of kefir were absent. According to Article 3 of the Federal Law No. 29 of 02.01.2000 «On the quality and safety of food products’ yogurt produced by the «Center for the Protection of Rights’ was recognized as improper implementation in retail trade.

scholarly journals Quantitative and Qualitative Improvements in DNA Extraction Procedures Using a Bronopol™ Tablet in Alpine Goat Milk.

2018 ◽  
Author(s):  
Ashley Newton ◽  
Amber L. Martin ◽  
Yonathan Tilahun ◽  
Steve Zeng
Keyword(s):  
Dna Extraction ◽  
Somatic Cells ◽  
Goat Milk ◽  
Extraction Methods ◽  
Preservation Solution ◽  
Capra Aegagrus ◽  
The Difference ◽  
Dna Extraction Methods

Abstract Preservation of milk is important as it relates to Capra aegagrus hircus (Alpine goat) milk DNA extraction. We examined the difference in concentration and quality of DNA resulting from the use of a preservation tablet (BronopolTM) versus a preservation solution by Norgen Biotek. When examining the concentration and quality of DNA in goat milk for studies using somatic cells from goat milk, it is ideal to use a substance that has a long-term preservation potential. The concentrations and quality of DNA obtained from goat milk was compared. Two separate trial samples of Alpine goat milk were obtained. The preservation tablet commonly known as B-14 or Bronopol™ was dissolved into one sample of milk. Another sample of goat milk without a tablet used a preservation solution from a Norgen Biotek. All DNA extraction methods followed the Norgen Biotek Corp. manufacturer's protocol. DNA quantity and quality was analyzed using a Thermo Scientific NanodropLite spectrophotometer. The study showed that the traditional Bronopol™ was a better method of preserving and maintaining the integrity of DNA in the somatic cells that are present in Alpine goat milk. This is based on the results obtained following determination of quantity and A260/A280 readings for quality assessment. Thus, the use of Bronopol™ is the preferred method of preserving goat milk for DNA extraction.

scholarly journals TECHNOLOGICAL PROCESSES OF SOY DRYING

2019 ◽  
pp. 52-58
Author(s):  
Valentyna Bandura ◽  
Oleksandr Popiak
Keyword(s):  
Electromagnetic Field ◽  
Comparative Analysis ◽  
Technological Process ◽  
State Standard ◽  
Soybean Seed ◽  
The State ◽  
Drying Methods ◽  
Soybean Seeds ◽  
Technological Processes

Different technologies of soybean seed drying are considered, their positive and negative sides are revealed. A comparative analysis of drying methods was carried out. It is established that the drying of soybean seeds in an electromagnetic field is one of the most promising. A combination of two methods of drying infrared and microwave soybean seeds in a single technological process is proposed. The requirements for the quality of soybean seeds are considered when stored in accordance with the State Standard, in particular the observance of humidity, which should not be more than 12%.

scholarly journals Development of a Trainable Classifier of State of Rail Lines with Multiple Patterns of Image Recognition

2020 ◽  
Vol 30 (4) ◽  
pp. 659-682
Author(s):  
Evgeniy M. Tarasov ◽  
Ivan K. Andronchev ◽  
Andrey A. Bulatov ◽  
Anna E. Tarasova
Keyword(s):  
Hermite Polynomials ◽  
Complex Model ◽  
The State ◽  
Classification Models ◽  
Hierarchical Grouping ◽  
Multidimensional Approximation ◽  
Rail Line ◽  
Control Section ◽  
The Moment

Introduction. The necessity to classify the state of rail lines affected by significant damaging factors on the sensitive element of the information sensor providing the assurance of classification quality with the required length of the rail lines of the control section forms the task of creating a classifier with extended functionality. Extending the functionality is possible using multidimensional state images with a set of informative features and training procedures for classification models. Using the classical classification principle with a single model leads to an excessive complication of the classification algorithm with low accuracy due to inaccurate solution of the system of conditional equations with multidimensional approximation by Hermite polynomials. Materials and Methods. The principles of reducing the dimension of the features space, various procedures for trainable classifier of state of rail lines with multidimensional patterns, the selection of decisive classification rules with a hierarchical grouping of classes, and the formation of a set of models of varying degrees of complexity trained to solve an incompatible system of equations are considered to solve the problem. There were obtained various degrees of complexity used in the adaptive algorithm for classifying the rail lines states using Hermite polynomials as models. Results. The article presents the results of developing 57 classifier models using Hermite polynomials with features of 2, 3, 4, 5, 6 arguments. As an example, the procedure of developing models with 2–6 features is shown. The research results showed that with an increase in the number of features, the quality of classification improves, as when dividing the state space into several classes. Discussion and Conclusion. The results of the studies confirm the feasibility of the principle of classification of rail line states by a set of classification models, and an algorithm of recursively increasing the classification complexity using a model of increased complexity. The criterion for presenting a new, more complex model is the mismatch between the results of the class calculation by the i-th model and the real class in which the rail line is located at the moment in time.

scholarly journals The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Sri Melia ◽  
Indri Juliyarsi ◽  
Yulianti Fitri Kurnia ◽  
Yudha Endra Pratama ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Goat Milk ◽  
Plate Count ◽  
Pediococcus Acidilactici ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Refrigerator Temperature

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

scholarly journals Tradition and Innovation Dialectics in Russian Dissertation Culture

2019 ◽  
Vol 65 (2) ◽  
pp. 176-195
Author(s):  
P. I. Kasatkin ◽  
E. A. Antyukhova
Keyword(s):  
International Relations ◽  
The State ◽  
Academic Degree ◽  
New Model ◽  
Scientific Organizations ◽  
The Moment ◽  
Dissertation Committee ◽  
Academic Degrees

Today in Russia the system of the state scientific certification undergoes significant changes: the powers of federal executive authorities are delegated to the educational and scientific organizations. As a result, independence in the choice of mechanisms, orders and procedures of formation of dissertation committees and criteria of awarding academic degrees is allowed. At the same time reinterpretation of axiological bases of dissertation culture through overcoming the problems connected with authenticity and quality of dissertation researches, by increase in reputation responsibility of the organizations and scientists takes place. On May 31, 2019 it will be a year to the moment of transition of the MGIMO University to a new model of the state scientific certification. According to the model developed by the MGIMO University, awarding an academic degree comes by the results of the defense of a thesis at a meeting of the dissertation committee of 5 doctors of science, three of which are employees of the MGIMO University, and two are invited scientists from other organizations. Two of five are experts with publications in the scope of the research combining the role of a member of the dissertation committee and an official opponent. The result of the defense is politically variable: alongside with the possibility of taking the negative decision awarding an academic degree without completions of the text and also under the condition of insignificant and considerable completions of the text of a research is allowed. The lack of such opportunities in the practice of awarding academic degrees existing in the domestic dissertation culture excluding modification of the manuscript submitted to defence after holding a meeting of dissertation committees, as well as other defects of the historically developed model of awarding academic degrees, defined the fastest transition of the MGIMO University to a new model of certification. «MGIMO Review of International Relations» discussed the main milestones of formation and key problems of development of the domestic dissertation culture with P. Kasatkin and E. Antyukhova.

scholarly journals Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

2018 ◽  
Vol 19 (2) ◽  
pp. 263
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said ◽  
Deka Uli Fahrodi ◽  
Ratmawati Malaka ◽  
Fatma Fatma
Keyword(s):  
Lactic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ethanol Content ◽  
Goat’S Milk ◽  
Significant Difference ◽  
Goat's Milk

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content. 

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