scholarly journals PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE

2022 ◽  
pp. 37-45
Author(s):  
E. V. Boyarshinova
Keyword(s):  
Production Technology ◽  
Dairy Products ◽  
Mass Fraction ◽  
Raw Materials ◽  
Direct Injection ◽  
Skim Milk ◽  
Temperature Treatment ◽  
Cottage Cheese ◽  
High Temperature Treatment ◽  
Customs Union

   Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and components: milk with the mass fraction of fat 3.4 %, skim milk with the mass fraction of fat 0.05 %, direct injection starter Flora C-170, fruit filler “Banana”. Production technology included the following stages: receiving and preparing raw materials, normalization of milk, homogenization, pasteurization and cooling of the normalized mixture, fermentation, ultrafiltration of curd clot, cooling and ripening of the product. The authors conducted laboratory studies of cottage cheese to assess the quality and safety of the resulting product. The products meet the requirements of GOST 32927-2014 for organoleptic indicators: taste and smell, appearance and consistency, colour. The products also meet the needs of the Technical Regulations of the Customs Union (TR CU) 033/2013 “On safety of milk and dairy products” in terms of microbiological and antibiotic content.

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.

INNOVATIVE TECHNOLOGIES OF NEW GENERATION FOOD PRODUCTS OF OPTIMIZED ON BIOLOGICAL VALUE ON THE BASIS OF WHEY

2018 ◽  
Author(s):  
А.Г. ХРАМЦОВ
Keyword(s):  
Dairy Products ◽  
Mass Fraction ◽  
Dry Matter ◽  
Skim Milk ◽  
Biological Value ◽  
Milk Whey ◽  
Condensed Milk ◽  
Skimmed Milk ◽  
New Generation ◽  
Hydrolysis Of

Рассмотрена проблема сохранения и направленного регулирования качества молочной сыворотки путем кондиционирования. Предложены три направления переработки молочной сыворотки на основе кондиционирования: полное использование в нативном и/или модифицированном виде, извлечение компонентов, синтез производных. В рамках каждого из направлений разработаны нанобиомембранные технологии, по которым получены молочные продукты нового поколения: пребиотический концентрат Лактобел для кормовых и пищевых целей на основе изомеризованных сгущенных молочной сыворотки и обезжиренного молока с оптимизированным составом при соотношении 60 : 40 соответственно по массовой доле сухих веществ компонентов, ЛипКА – липидный казеиново-альбуминный концентрат и линейка продуктов бренда МиЛа с пониженным содержанием лактозы: из творожной сыворотки – МиЛа-С; из обезжиренного молока – МиЛа-О; из смеси творожной сыворотки и обезжиренного молока – МиЛа-ОС. Установлено, что сочетание ферментативного гидролиза лактозы со сквашиванием молочнокислыми бактериями позволяет получать кисломолочные продукты с низким содержанием молочного сахара, которые целесообразно рекомендовать для включения в рацион лактозозависимых людей. Разработанные по инновационным технологиям продукты на основе молочной сыворотки являются функциональными продуктами нового поколения для здорового питания. The problem of preservation and directed regulation of whey quality by conditioning is considered. Three directions of processing of whey on the basis of conditioning are offered: full use in native and/or modified form, extraction of components, synthesis of derivatives. Within each of the directions nanobiomembrane technologies are developed, on which dairy products of new generation are obtained: prebiotic concentrate of Lactobel for feed and food purposes on the basis of isomerized condensed milk whey and skimmed milk with optimized composition in the ratio of 60 : 40, respectively, by the mass fraction of dry matter components, LipKa – lipid casein-albumin concentrate and a line of products of the brand MiLa with a reduced content of lactose: from curd serum – MiLa-S; from skimmed milk – MiLa-O; from a mixture of curd whey and skim milk – MiLa-OS. It was found that the combination of enzymatic hydrolysis of lactose with lactic acid bacteria fermentation allows to obtain dairy products with a low content of milk sugar, which is advisable to recommend for inclusion in the diet of lactose-dependent people.

Thermal Treatment of New Inorganic Thermal Insulation Board Based on Expanded Perlite

2012 ◽  
Vol 560-561 ◽  
pp. 249-253 ◽  
Author(s):  
Blaž Skubic ◽  
Mitja Lakner ◽  
Igor Plazl
Keyword(s):  
Mechanical Properties ◽  
High Temperature ◽  
Thermal Treatment ◽  
Thermal Insulation ◽  
Raw Materials ◽  
Temperature Treatment ◽  
Microwave Drying ◽  
High Temperature Treatment ◽  
Expanded Perlite ◽  
The Right

A new lightweight thermal insulation board, containing expanded perlite and inorganic silicate binder with corresponding industrial production procedure was developed. The industrial technology was developed in cooperation between company Trimo d.d. and Faculty of chemistry and chemical technology Ljubljana and among others includes mixing of raw materials, molding, microwave drying and high temperature treatment of the dried board. A new product has low density (130 – 160 kg/m3), good mechanical properties and durability and can be used in various fields where inorganic thermal insulation is required. The current work presents the experimental study of the final process during plate production – high temperature treatment with sintering. During thermal treatment of the board, certain shrinkage is required to obtain sufficient mechanical properties and durability. Controlling the process of high temperature thermal treatment is the key to achieve the right balance between low final density of the board and its good mechanical properties.

scholarly journals INVESTIGATION OF FOOD VALUES AND SAFETY OF DRIED DAIRY CANNED FOOD

2018 ◽  
pp. 56-63
Author(s):  
O. A. Makayeva ◽  
C. O. Nagnibeda ◽  
N. L. Naumova
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Skim Milk ◽  
State Standards ◽  
Customs Union ◽  
Canned Food ◽  
Quantitative Content ◽  
Dry Milk ◽  
The Russian Federation ◽  
Chelyabinsk Region

The use of dry milk products in the Russian Federation is extremely wide and takes a significant place in the nutrition of the population. However, not always the products of agricultural production are safe with respect to the content of ecotoxicants. In this regard, the purpose of our research was to study the nutritional value and safety of dry dairy products (skimmed milk, cheese and curd whey) produced at the Chebarkul Milk Plant (Chelyabinsk Region). It has been established that curd whey has a rich mineral composition, namely calcium, potassium, chlorine, magnesium, sodium. The amount of protein in the dried canned milk studied corresponds to the regulated standards of State Standards 33629-2015 and 53492-2009. In all samples of products there are spherical protein micelles: in the size from 10 to 70 microns - in skim milk and whey whey, the size from 10 to 120 microns - in curd whey. Features of the fractional composition of proteins and technological features of the production of dry dairy products determine the percentage of destruction of protein molecules. The quantitative content of lead, arsenic, cadmium and mercury canned food in the analyzed samples allows to establish the conformity of products to the regulated requirements of the Technical Regulations of the Customs Union 021/2011.

scholarly journals UKRAINE’S PLACE ON THE WORLD MARKET DAIRY PRODUCTS

2020 ◽  
Vol 288 (6) ◽  
pp. 243-249
Author(s):  
O. DOVGAL ◽  
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Value Added ◽  
World Market ◽  
Dairy Production ◽  
Customs Union ◽  
The World ◽  
Food Market

Restoration of livestock industries is important both for the functioning of the national food market and for improving Ukraine’s position in the global agri-food market. Because products of animal origin, in contrast to products of plant origin, can be sold on the foreign market only in processed form. That is, it by definition has a relatively higher share of value added, and therefore it is more profitable to trade. First of all, this applies to dairy products. After all, if for export of meat products primary processing for its sale in the form of carcasses for half-carcasses is enough, then for sale for export of dairy products there should be a full technological cycle – from production of agricultural raw materials to production of industrial semi-finished products (milk powder, whey, casein). etc.) and ready-to-eat products (pasteurized milk, fermented milk products, whole milk products, etc.). Thus, such products have a relatively high share of value added, and therefore provides the best price. Therefore, stopping the decline in the domestic dairy subcomplex, increasing production that meets international safety and quality standards, and expanding the presence of Ukrainian dairy products on the world market is an important management task, the solution of which, among other things, requires in-depth scientific study. The purpose of this article is research of the state of dairy production in Ukraine and determination of its place on the world market in the conditions of openness of the national economy. The article examines the state of domestic milk production and processing, and the dynamics of dairy exports. The ongoing decline in dairy production is indicated, which is accompanied by a deterioration in the quality of livestock raw materials. There is a reasonable assumption that the main reasons for the decline in industrial dairy production and the reduction of Ukraine’s share in the relevant world market are: reduction of raw milk production, loss of markets of the Customs Union, problems with entering the EU market due to predominant non-compliance with domestic safety standards and quality. Ukraine reduced its share in the world dairy market: in the butter segment from 7.32% (1992) to 2.08% (2019), in the cheese segment from 5.73% (2005) to 0.23% (2019), in the segment of skimmed milk powder from 1.03% (2005) to 0.17% (2019), in the segment of skimmed milk powder from 5.23% (1995) to 0.84%), in the segment of dry whey from 1.72% (2011) to 1.62% (2019). According to the OECD-FAO forecast, the negative trend will continue at least until 2029. The main reasons for the reduction of the share of Ukrainian dairy producers in the world market were the reduction of milk production, loss of markets in the Customs Union and problems with entering the EU market due to the predominant non-compliance of domestic livestock products with international safety and quality standards.

Manufacture of Dairy and Non-Dairy Camel Milk Products

2020 ◽  
pp. 75-109
Author(s):  
Nour Amin Elsahoryi ◽  
Hiba Fathi Al-Sayyed
Keyword(s):  
Dairy Products ◽  
Nutritive Value ◽  
Milk Powder ◽  
Ice Cream ◽  
Temperature Treatment ◽  
Camel Milk ◽  
High Temperature Treatment ◽  
Milk Products ◽  
Frozen Yogurt ◽  
Fermented Dairy Products

Camel milk is popular in the world as it has an excellent nutritive value and many health benefits. There are many dairy and non-dairy products that could be manufactured from camel milk such as milk powder, UHT-milk, yogurt and fermented products, cream, ghee, ice-cream, frozen products, sweets, and candy (such as chocolate bars and cookies). In general, camel milk processing encounters challenges. This chapter is aimed to cover the recent issues of the manufacturing and processing of the most popular above-mentioned camel milk products based on the recent studies and other available commercial resources. Camel milk seems to have many challenges during high temperature treatment as well as creaming to manufacture yogurt and other fermented dairy products, cream, and butter. On the other hand, ice cream and frozen yogurt and chocolate bar manufacturing from camel milk seems to be less challenging. Further research is recommended to solve the faced challenges and to develop different versions of these products such as skim, low fat, low sugar, and flavored products.

Total Enterobacteriaceae counts as an indicator of the internal hygiene of feed mills

2001 ◽  
Vol 2001 ◽  
pp. 99-99
Author(s):  
A. D. Wood ◽  
K. Howard ◽  
A. L. Mills ◽  
P. E. V. Williams
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Animal Feed ◽  
Raw Materials ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Feed Processing ◽  
Materials Used ◽  
Heat And Moisture ◽  
Feed Mill

Raw materials used in feed manufacture are contaminated with high (>104cfu/g) levels of enterobacteriaceae indicating the potential for contamination with pathogenic bacteria such as salmonella (Woodet al.2001). There is urgent need to reduce the contamination of animal feed with zoonoses such as salmonella and campylobacter. During manufacture of feedingstuffs, heat and moisture are used to process and sterilise feed but this can also provide conditions for microbial growth. High temperature treatment used to sterilise feed will not protect feedingstuffs from recontamination, if residual microbial contamination remains in the feed mill. It is essential to understand the influence of feed processing and the feed mill environment on the microbial contamination of feed.

Solid - Phase Transformations of Anthracene in High Temperature Treatment

2012 ◽  
Vol 727-728 ◽  
pp. 1866-1871
Author(s):  
Luciana Lezira Pereira Almeida ◽  
Ana Lúcia Diegues Skury ◽  
R.S. Guimarães ◽  
Sérgio Neves Monteiro
Keyword(s):  
High Temperatures ◽  
High Pressures ◽  
Solid Phase ◽  
Raw Materials ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Synthesis Process ◽  
Diamond Synthesis ◽  
X Ray Diffraction ◽  
Xrd Techniques

The process of diamond synthesis using metal as a catalyst-solvent is a great method of industrial production by using high pressures and high temperatures. Several aromatic hydrocarbons are already studied for the process of graphitization of carbon, many have already been tried for use as raw materials for diamond synthesis. The graphitization of anthracene was carried out at a pressure of 3Gpa at a temperature of 1000°C. The graphite was produced in mixed Ni-Mn alloy for diamond synthesis process at a pressure of 4.5 GPa at a temperature of 500° to 1300°C. Scanning electron microscope (SEM) and X-ray diffraction (XRD) techniques were used to characterize the transformation of graphite into diamond produced with anthracene starting at high pressures and high temperatures. The results of this study show that there is a diamond shape through an aromatic hydrocarbon at high pressures and temperatures with a catalyst-solvent process.

scholarly journals Fermented milk drink technology with orange syrup

2019 ◽  
Vol 81 (2) ◽  
pp. 92-96
Author(s):  
O. I. Dolmatova ◽  
I. S. Palchikova
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Starter Culture ◽  
Fermented Milk ◽  
Product Line ◽  
Starter Cultures ◽  
Optimal Dosage ◽  
Customs Union ◽  
Functional Orientation

Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account the more pronounced bactericidal antibiotic properties of acidophilus bacillus in relation to some harmful and pathogenic bacteria compared to other starter cultures. The choice of flavor component was carried out to expand the assortment of fermented milk drink. Experiments showed that yellow and orange colors affect the perception of the buyer positively. They help to cope with fatigue and depression. They are closer to the natural colors of dairy products; therefore, in the production of this fermented milk drink, the orange filler in the form of syrup was used. Mass fraction of orange syrup ranged from 1 to 7%. The optimal dosage was 5%. With the help of it the drink had a clean sour-milk taste and the orange smell, a uniform consistency and a yellowish color. The recipe was selected and the technology of fermented milk drink, which involves the introduction of orange syrup in the fermented product, was developed. The main organoleptic, physico-chemical and microbiological indicators of the fortified fermented milk drink were studied in the work. The compliance of the quality indicators of the fermented milk drink with the requirements of the Technical Regulations of the Customs Union “On the Safety of Milk and Dairy Products” (TR TS 033/2013) was determined.

scholarly journals Prospects for the use of diabases of the crystal base of Belarus to obtain silicate materials

2020 ◽  
Vol 56 (1) ◽  
pp. 114-124
Author(s):  
S. E. Barantseva ◽  
Yu. A. Klimosh ◽  
N. N. Gundilovich ◽  
A. I. Pazniak ◽  
A. A. Tolkachikova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Glass Ceramics ◽  
Temperature Treatment ◽  
Raw Material ◽  
High Temperature Treatment ◽  
Technological Parameters ◽  
Mineral Fibers ◽  
Study Results ◽  
Produce Glass ◽  
Silicate Materials

The paper presents the study results of diabases of rare-earth and beryllium-containing deposit of the Republicof Belarusin order to determine their suitability for the production of silicate materials and products for various purposes. The data obtained allowed developing raw compositions and optimizing the technological parameters to produce glass, mineral fibers, glass ceramics, stone casting, ceramic bricks and tiles, as well as porous aggregates. The regularities of structure and phase formation during high-temperature treatment of raw compositions of silicate materials using diabases are established. The results of the work allow us to establish the features of the production of silicate materials containing diabase as main raw material of compositions, to increase mineral and raw-materials base of Belarusand to improve the environmental situation in mining enterprises.

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