EFFECTIVENESS OF BEET DIETARY FIBERS USE IN THE TECHNOLOGY OF MELTED PRODUCTS

2019 ◽  
Author(s):  
Е.В. ТОПНИКОВА ◽  
А.В. ДУНАЕВ ◽  
М.В. ЛУКЬЯНЕНКО ◽  
Е.П. ВИКТОРОВА ◽  
А.Н. АНАШИН
Keyword(s):  
Modulus Of Elasticity ◽  
Milk Fat ◽  
Mass Fraction ◽  
Dry Matter ◽  
Control Sample ◽  
Fermented Milk ◽  
Effective Dosage ◽  
Dietary Fibers ◽  
Product Laboratory ◽  
Organoleptic Characteristics

Исследована эффективность применения свекловичных пищевых волокон (СПВ) (ООО Родники) в производстве сладкого плавленого продукта с заменителем молочного жира, выработанного по технологии плавленых сыров. Для определения эффективной дозировки СПВ в составе плавленого продукта были выработаны лабораторные образцы с содержанием СПВ в количестве 2, 4 и 6 к массе продукта и контрольный образец без внесения СПВ. Установлено, что внесение СПВ в количестве 2 к массе продукта обусловило формирование в продукте в дополнение к кисломолочному вкусу специфического привкуса наполнителя с ванильным оттенком. Дальнейшее увеличение дозировки СПВ в рецептуре плавленого продукта до 4 и 6 к массе продукта привело к ухудшению его органолептических показателей. Внесение СПВ значительно повысило модуль упругости продукта (2095,9 11,0)(2208,9 11,0) Па по сравнению с контролем (244,3 1,5) Па. Выявлено, что эффективная дозировка внесения СПВ составляет от 1 до 3 к массе продукта. Разработаны рецептуры сладкого плавленого продукта (массовая доля влаги 55 и 30 жира в сухом веществе) с цикорием в количестве 23 и СПВ. Установлено, что внесение цикория гармонизирует вкус плавленого продукта и редуцирует привкус пищевых волокон. The effectiveness of beet dietary fibers (BDF) (LLC Rodniki) in the production of sweet fused product with milk fat substitute produced according to the technology of melted cheeses was investigated. To determine the effectiveness dosage of BDF in the composition of the fused product, laboratory samples with a content of BDF in an amount of 2, 4 and 6 to the mass of the product and a control sample without BDF were developed. It is established that the introduction of BDF in an amount of 2 to the mass of the product led to the formation of the product in addition to the fermented milk taste of a specific flavor of the filler with a vanilla tinge. A further increase in the dosage of BDF in the formulation of the fused product to 4 and 6 by weight of the product led to a deterioration of its organoleptic characteristics. The introduction of BDF significantly increased the modulus of elasticity of the product (2095,9 11,0)(2208,9 11,0) PA compared with the control (244,3 1,5) PA. It was found that the effective dosage of BDF is from 1 to 3 by weight of the product. Recipes sweet fused product (mass fraction of moisture 55 and 30 fat in dry matter) with chicory in the amount of 23 and BDF developed. It is established that the introduction of chicory harmonizes the taste of the fused product and reduces the taste of dietary fibers.

scholarly journals Thermodynamic evaluation of the stabilization indicators of milk quality as influenced by a complex protector

2020 ◽  
Vol 161 ◽  
pp. 01112
Author(s):  
Irina Vladimirovna Davidenko ◽  
Elena Alexandrovna Moliboga ◽  
Dmitry Mikhailovich Ivanov
Keyword(s):  
Activation Energy ◽  
Whey Proteins ◽  
Control Sample ◽  
Weight Ratio ◽  
Milk Proteins ◽  
Fermented Milk ◽  
Raw Material ◽  
Thermodynamic Evaluation ◽  
Organoleptic Characteristics ◽  
Ionic Calcium

In the present article the authors discuss the possibility of increasing of the suitability of milk as a raw material for cheese production through preservation of native properties of milk proteins, in the first place biologically complete whey proteins as well as the weight ratio of total and ionic calcium. For thermodynamic evaluation of the biosystem we used activation energy (Ea), chemical, physical and organoleptic characteristics. As a result: a methodology has been developed for determination of foodstuffs activation energy; it was determined that with increase in the proportion of the pectin introduced the activation energy and structuredness of the biosystem also increases, when the proportion of pectin is 0.5% the activation energy is 1.788 kJ/mol, when the proportion of pectin is 3% the activation energy is 2.241 kJ/mol, which means the increase by 25%; in the studied pasteurization standard, the maximum content of calcium is observed at 85oC and is equal to 133.8 mg%., in the control sample of milk the content of calcium is 130 mg%; addition of a complex food additive as a protector makes it possible to preserve native properties of the biosystem and guarantees formation of a denser protein coagulum which allows producing high-quality fermented milk products and cheeses.

scholarly journals Poultry jerky whole muscle meat products with taste components

2021 ◽  
Vol 13 ◽  
pp. 52-58
Author(s):  
N.O. Zhigalova ◽  
◽  
E.V. Kuzmina ◽  
S.V. Shinkareva ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Laboratory Research ◽  
Experimental Sample ◽  
Social Significance ◽  
Organoleptic Characteristics ◽  
Whole Muscle

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

Influence of feed additive Fibreze on the productivity of cows in the period of increasing the milk yield

2020 ◽  
pp. 22-30
Author(s):  
N. Buryakov ◽  
M. Buryakova ◽  
I. Khardik
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Mass Fraction ◽  
Dry Matter ◽  
Economic Effect ◽  
Live Weight ◽  
Animal Husbandry ◽  
Positive Influence ◽  
Fat Content ◽  
Feed Additive

Fibreze is a complex enzyme feed additive for ruminants, designed to normalize the metabolism and increase the productivity of animals. The purpose of the researches was to increase the efficiency of milk production when input in the ration of lactating cows of different levels of feed additive Fibreze. The rations of cows on the main indicators of nutrition corresponded to detailed norms of feeding in the All-Russian Institute of Animal Husbandry. In the structure of the ration the share of concentrated feed did not exceed 51 %. There was no more than 4,0 kg of dry matter per 100 kg of live weight at a concentration of EFU in 1 kg – 1,03. The content of raw fiber in the dry matter of the ration of cows in the 1st and 2nd phases of lactation was 20 %, which is consistent with the physiological norms for animals during this period. The input of the feed additive Fibreze 20 g/head/day in the ration of cows led to the increase in the average daily milk yield of natural fat content by 2,83 %, and the gross milk yield of 4 % of milk by 5,95 %. The use of Fibreze in cow feeding had a positive influence on the indicators of milk productivity for 120 days of lactation. Animals have been received Fibreze during the experiment period by 2,88 % more milk of natural fat content and 5,96 % more milk of 4 % fat content has been got. Feeding in mainl ration feed additive Fibreze contributed to the improvement of quality indicators of milk. The excess of the mass fraction of protein and the mass fraction of fat in the milk of cows of the 2nd experimental group during the period of increasing the milk yield was 1,6 and 4,5 %, respectively, in relation to the control. The yield of milk protein for 120 days of lactation was more by 7,0 kg, the yield of milk fat increased by 11,9 kg. The biggest economic effect has been achieved in cows that received the feed additive in the amount of 20 g/head/day as part of the ration.

scholarly journals BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Penkina ◽  
L. Tatar ◽  
А. Оdаrchеnco ◽  
V. Demchenko
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Colloidal Stability ◽  
Raw Material ◽  
Cylindrical Shape ◽  
Toxic Substances ◽  
Barley Malt ◽  
Light Yellow ◽  
Organoleptic Characteristics

The analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.

scholarly journals Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 134-143
Author(s):  
N. G. Ostreczova ◽  
A. V. Bobrova
Keyword(s):  
Protein Content ◽  
Dairy Products ◽  
Mass Fraction ◽  
Dry Matter ◽  
Cheese Whey ◽  
Starter Culture ◽  
Fermented Milk ◽  
Grid Cells ◽  
Milk Products ◽  
Fermented Milk Products

Baromembrane methods, in particular, nanofiltration, open up broad opportunities in the field of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration in the production of fermented milk products. The physicochemical, rheological and organoleptic studies of nanofiltration concentrates of buttermilk and cheese whey made it possible to select concentrates with a mass fraction of dry substances of 20% for further research. Electron microscopic studies of the microstructure of buttermilk, whey and their concentrates with a mass fraction of dry substances of 20% showed that when buttermilk was concentrated by nanofiltration, the average diameter of dispersed particles did not increase and amounted to (130 ± 30) nm. The grid cells size decreased by 3.2 times; in serum concentration, the particle size increased by 1.7 times with a decrease in the grid cells size by 1.3 times. The obtained data make it possible to predict the positive effect of this concentration method on the consistency of fermented milk products. The use of the combined milk base with a ratio of buttermilk concentrate (20% dry matter) to whey concentrate (20% dry matter) of 50:50 and 75:25 is substantiated, providing a complete protein content of 4.4–5.6% in fermented milk products. A high rate of acid formation and a good water-holding capacity of acid clots were established when fermenting with a starter culture containing thermophilic streptococcus and acidophilic bacillus in a ratio of 4:1. The obtained results make it possible to expand the range of fermented milk products with an increased mass fraction of protein for good nutrition of the population.

scholarly journals Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk

2020 ◽  
Vol 59 (1) ◽  
pp. 1-11
Author(s):  
S. Kodinova ◽  
M. Dushkova ◽  
M. Miteva-Petrova ◽  
V. Yanakieva ◽  
S. Petrov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Control Sample ◽  
Titratable Acidity ◽  
Lactobacillus Bulgaricus ◽  
Cow’S Milk ◽  
Organoleptic Evaluation ◽  
Cow's Milk ◽  
Organoleptic Characteristics

AbstractUltrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.

scholarly journals RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

2019 ◽  
pp. 70-73
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
D. V. Zhuravskaya-Skalova ◽  
E. A. Medvedeva ◽  
V. P. Filippovich ◽  
...  
Keyword(s):  
Exposure Time ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Control Sample ◽  
Soluble Solids ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Mashed Potatoes ◽  
Apple Puree ◽  
Apple Purée

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

scholarly journals Efficacy of Antimicrobials in Fermented Milk Storage

2019 ◽  
Vol 48 (3) ◽  
pp. 65-71
Author(s):  
Станислав Сухих ◽  
Stanislav Sukhikh ◽  
Андрей Лукин ◽  
Andrey Lukin ◽  
Юлия Голубцова ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mass Fraction ◽  
Pathogenic Bacteria ◽  
Dairy Product ◽  
Control Sample ◽  
Fermented Milk ◽  
Cottage Cheese ◽  
Experimental Conditions ◽  
Milk Products ◽  
Fermented Milk Products

The existing methods of disinfection of containers for fermented milk products proved to be ineffective. The present research featured an antimicrobial preparation based on silver, copper, and zinc nanoparticles as a disinfectant solution. The authors studied the properties of the antimicrobial in order to prove its effectiveness in processing containers to increase the shelf-life of fermented milk products. The size of the silver nanoparticles ranged from 1 to 10 nm. The nanoscale particles of copper were obtained by the method of electric explosion. It was established that the mass fraction of the active substance (active metals) in the antimicrobial was 50.1%; the mass fraction of water was 11.2%; the mass fraction of hydrogen peroxide was 1.0%. To assess the ability of the antimicrobial to increase shelf-life of fermented milk products, the authors analyzed the microbiological properties of cottage cheese. The 50-gram samples were packed in pre-treated polyethylene containers that had been cleaned with the antimicrobial. After that the samples were left for storage at minus 4 ± 1°C. The quality and the microbiological state of the cottage cheese was evaluated on days 3, 5, 7, 9, 11, and 13, which was justified by the experimental conditions and regulatory documentation. Eventually, it was established that the product contained no pathogenic bacteria, such as L. monocytogenes, Salmonella, E. coli, staphylococci, yeast, molds or any viable microbial cells. It was proved that the test sample retained its consumer properties for 13 days, while the control sample was found unusable by day 7. Thus, by using the antimicrobial, it was possible to increase the shelf life of the dairy product by more than 5 days.

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

Relationships among macro-minerals, other selected serum markers of bone profile and milk components of dairy cows during late-lactation

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Ryszard Mordak ◽  
Zbigniew Dobrzański ◽  
Robert Kupczyński
Keyword(s):  
Dairy Cows ◽  
Milk Fat ◽  
Dry Matter ◽  
Inorganic Phosphorus ◽  
Serum Markers ◽  
Laboratory Diagnostics ◽  
Lactation Period ◽  
Milk Samples ◽  
Milk Components ◽  
Macro Mineral

AbstractTesting blood and milk parameters as well as analysing the relationships among these markers is very useful for monitoring the internal homeostasis and health in high-yielding dairy cows during various production periods. The aim of the study was to assess the correlations (relationships) among macro-minerals, such as calcium (Ca), inorganic phosphorus (P), magnesium (Mg), other selected bone profile markers, such as total protein (TP), albumin, activity of alkaline phosphatase (ALP) measured in serum and selected milk components such as number of somatic cells (SCC), colony-forming units (CFU), milk fat (MF), milk protein (MP), milk lactose (ML), dry matter (DM), non-fat dry matter (FDM) and milk production in late-lactation cows. Both blood and milk samples were collected from 11 clinically healthy milking cows during the late-lactation period. The cows were examined once a day for 3 consecutive days resulting in 33 sets of blood and milk samples for laboratory and statistical analysis. Significant correlations were observed between: Mg and MP, Mg and FDM, ALP and SCC, TP and SCC, TP and MP, TP and FDM, albumin and MP, albumin and FDM, P and Mg, Mg and albumin, and between TP and albumin. When monitoring macro-mineral homeostasis and mammary gland health, especially in intensively fed high-yielding dairy cows correlations between these markers should be considered. The revealed correlations can allow for deeper comparative laboratory diagnostics of homeostasis and can be especially useful for laboratory monitoring of the potential risk of subclinical macro-mineral deficiency in high-yielding dairy cows.

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