scholarly journals Influence of the season and lactation on the milk composition of goats-producers of biosimilar human lactoferrin

2021 ◽  
pp. 81-91
Author(s):  
A. I. Budevich ◽  
E. V. Petrushko ◽  
D. M. Bogdanovich ◽  
V. N. Kuznetsova ◽  
Iu. K. Kirikovich
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Transgenic Animals ◽  
Freezing Temperature ◽  
Milk Composition ◽  
Human Lactoferrin ◽  
Physicochemical Composition ◽  
Nonfat Milk ◽  
Milk Solids

The seasonal variability of the physicochemical parameters of milk of both ordinary goats and goats producers of a biosimilar human lactoferrin has been established. The average values of the mass fraction of fat, protein, lactose, nonfat milk solids, density index in the second and third quarters were lower than in the first and fourth quarters. At the same time, the difference between the spring-summer and autumn-winter periods in the mass fraction of fat was 25%. In the mass fraction of protein, lactose, nonfat milk solids, density it was 5–7%. Comparative analysis of milk from goats-producers of a biosimilar human lactoferrin of various lactations revealed a number of changes in the physicochemical composition of raw materials in comparison with non-transgenic animals: an increase in the mass fraction of protein by 4–6% (P˂0.05), of lactose by 2–6 (P˂0.05), nonfat milk solids by 1–6, density by 2–5% (P˂0.05), freezing temperature by 5 and a decrease in the mass fraction of fat by 5–8% (P˂0, 05). At the same time, the indicators of active and titratable acidity of milk were similar in all groups of animals. At the same time, the concentration of human lactoferrin in the milk of producers of the second and third lactation had almost identical seasonal changes in the increase and decrease in the synthesis of lactoferrin in the mammary gland during the year: in the first quarter – 2.88 and 2.97 g/l, in the second – 4.76 and 4.63, in the third – 7.44 and 7.55 and in the fourth – 7.97 and 6.72 with an average annual value of 5.84 and 5.72 g/l, respectively.

ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 79-92
Author(s):  
I. V. Podorozhniaya ◽  
S. S. Vetokhin
Keyword(s):  
Water Activity ◽  
Freezing Point ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Nonfat Milk ◽  
Milk Solids ◽  
Physical And Chemical ◽  
And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

scholarly journals Production technology and quality assessment of milk shakes for baby food with vitamin complex enrichment

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 372-382
Author(s):  
E. V. Boyarshinova
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Raw Milk ◽  
State Standards ◽  
Baby Food ◽  
Heat Treated ◽  
Flow Through ◽  
Intermediate Storage

Diversification of dairy products for baby food is a topical trend in the development of the dairy industry. In the process of producing an ultra-heat-treated (UHT) milkshake, milk with a mass fraction of fat 3.5 %, skim milk with a mass fraction of fat 0.5 %, fruit filling "Cherry" and a vitamin premix are used. The technological process of production includes the acceptance of raw materials, assessment of their quality in accordance with regulatory documents; heat treatment of raw milk; preparation of a normalized mixture; adding ingredients. The prepared mixture is sent for deaeration to a flow-through apparatus, then to a homogenizer, where it is subjected to ultra-pasteurization at a temperature of 136 ± 2 °C with a holding time of 4 ± 1 s. The final stage of cocktail production is packaging and intermediate storage. The resulting product was tested in the laboratory for organoleptic and physicochemical indicators. During the experiments, it has been found that the taste, smell, colour, appearance and consistency meet the requirements of state standards. The content of protein, fat, carbohydrates, calcium and titratable acidity are within acceptable values; the content of vitamins A, D, E, B is higher than the minimum values. The research results on safety indicators meet the requirements of technical regulations. Antibiotics, GMO-derived materials and preservatives are not found in the product. The energy value of the baby milk shake is 63.7 kcal (266.6 kJ/100 g of product).

EVALUATION OF DRINKING MILK SOLD IN THE SAMARA REGION, AS RAW MATERIALS FOR THE PRODUCTION OF NATURAL CHEESE FLAVORING

2019 ◽  
Author(s):  
А.В. БОРИСОВА ◽  
К.В. ПОЛИКАРПОВА ◽  
Ю.В. БУДНИКОВА
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Negative Impact ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Raw Material ◽  
Normative Values ◽  
Organoleptic Characteristics ◽  
Drinking Milk ◽  
Physical And Chemical

Проведена оценка питьевого молока, реализуемого в Самарской области, по сычужной пробе для выявления его пригодности к свертыванию. Исследована способность питьевого молока к образованию сгустка в зависимости от марки, способа упаковки, тепловой обработки и массовой доли жира. Проведен анализ 27 образцов пастеризованного и ультрапастеризованного молока по физико-химическим показателям и сычужной пробе по методикам ГОСТ. Установлено, что питьевое молоко с разной массовой долей жира (от 1,5 до 6,0%) способно к свертыванию, причем эта способность зависит от марки молока и способа его тепловой обработки (пастеризация или ультрапастеризация), но не зависит от способа упаковки и массовой доли жира в молоке. Только в 37% исследованных образцов молоко свернулось, ультрапастеризация оказала негативное влияние на способность к свертыванию. Сделан вывод о предпочтительном использовании молока марок Сарафаново, Пестравка, Ташлинское, Домик в деревне. Также необходимо учитывать нормативные значения рН, титруемую кислотность, плотность и органолептические характеристики молока. Установлено, что питьевое молоко может быть использовано как сырье для производства натурального сырного ароматизатора методом ферментной модификации, обладающего натуральным сырным ароматом без синтетических запахов и придающего вкус продуктам. Evaluation of drinking milk sold in the Samara region, by rennet sample to determine its suitability for coagulation was carried out. The ability of drinking milk to form a clot depending on the brand, method of packaging, heat treatment and fat mass fraction was investigated. The analysis of 27 samples of pasteurized and UHT milk according to physical and chemical parameters and rennet sample according to GOST methods. It is established that drinking milk with different mass fraction of fat (from 1,5 to 6,0%) is capable to coagulation, and this ability depends on brand of milk and a way of its heat treatment (pasteurization or ultra pasteurization), but does not depend on the method of packaging and the mass fraction of fat in milk. It is seen from 27 samples’ analysis, that only 37% of the milk was coagulated, and ultra pasteurization has a negative impact on the ability to coagulate. It is preferable to choose such brands as Sarafanovo, Pestravka, Tashlinskoe, Domik v derevne. It is also necessary to other points of consider are the normative values of pH, titratable acidity, density and organoleptic characteristics of milk. It was established that drinking milk can be used as a raw material for production of natural cheese flavoring by enzyme modification which has a natural cheese flavor without synthetic smells and makes products flavored.

scholarly journals Biotechnological aspects of improving the quality of young brandy distillates

2021 ◽  
Vol 39 ◽  
pp. 07003
Author(s):  
Olga Chursina ◽  
Viktor Zagorouiko ◽  
Ludmila Legasheva ◽  
Alina Martynovskaya ◽  
Elena Udod
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Sugar Content ◽  
Titratable Acidity ◽  
High Quality ◽  
Physicochemical Composition ◽  
Gas And Liquid Chromatography ◽  
High Ester ◽  
Increasing Demand

In connection with the increasing demand in high-quality raw materials for brandy production, the research intended to solve the problems of industry associated with using of low-acid or low-sugar grapes is relevant. A promising direction for improving the quality of brandy outputs is the use of yeasts with desired properties and yeast metabolism products. The aim of the research was to study the effect of biotechnological agents on physicochemical composition and quality of base wines and young brandy distillates. The experimental Kl.marxianus-based enzyme preparation with high endopolygalacturonase activity, races of yeast S.cerevisiae pure culture and L.thermotolerans strain from the Magarach collection of microorganisms of winemaking were used as biotechnological agents. Analytical studies were carried out using conventional methods, gas and liquid chromatography. The research results showed that using of yeast endopolygalacturonase based on Kl.marxianus helps to increase the yield of must (by 6 %). The L.thermotolerans strain is effective for increasing the titratable acidity of base wines (by 1.3-2.1 times). For grapes with low sugar content, it is advisable to use S.cerevisiae yeast races with a high ester-producing capacity.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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.

Preparation of n-Alkylacrylate and Vinyl Acetate Copolymer and Its Influence on Low-Temperature Fluidity of Diesel Fuel

2011 ◽  
Vol 236-238 ◽  
pp. 708-714 ◽  
Author(s):  
Hong An ◽  
Shu Gang Gao ◽  
Shuang Li ◽  
Yan Xin Xie
Keyword(s):  
Molecular Weight ◽  
Low Temperature ◽  
Vinyl Acetate ◽  
Diesel Fuel ◽  
Mass Fraction ◽  
Raw Materials ◽  
Cold Filter Plugging Point ◽  
Point Depressant ◽  
Petrochemical Company ◽  
Acetate Copolymer

The n-tetradecylacrylate-vinyl acetate copolymer (PPV) was prepared from n-tetradecylacrylate and vinyl acetate. The PPV was employed as pour point depressant to improve the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. The result indicated that the solidification (SP) and the cold filter plugging point (CFPP) were affected largely by PPV. And when mass fraction of PPV -14(copolymerization conditions: 80 °C,w（benzoyl peroxide）1％（total weight of raw materials）, n（vinyl acetate）∶n（n- tetradecanolacrylate） = 4∶1 ) in diesel fuel was 0.1%wt, the SP reduced by 15.0 °C, the CFPP reduced by 6.0 °C simultaneously; We analysise the different molecular weight of PPV-14, and discover that the molecular weight of PPV-14 is ralated to the the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. When mass fraction of PPV -14(molecular weight is 15000, distribution coefficient is 3.11) in diesel fuel was 0.1% wt, the SP reduced by 18.0 °C, the CFPP reduced by 7.0 °C, simultaneously.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

Immunomodulating sauces

2021 ◽  
Vol 9 (16) ◽  
pp. 98-108
Author(s):  
Yuliia Kozonova ◽  
◽  
Liubov Teleghenko ◽  
Vita Atanasova ◽  
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Titratable Acidity ◽  
Mineral Elements ◽  
Omega 3 ◽  
Daily Consumption ◽  
High Temperature Heat Treatment ◽  
Temperature Heat ◽  
The Subject ◽  
Temperature Heat Treatment

Deficiency of most micronutrients, imbalance in nutrition, together with a dangerous environmental situation in Ukraine, has led to a decrease in the immunity of the population and the spread of alimentary-dependent diseases. Due to the damaged immunological picture of the population in recent years, the relevance of the creation of immunomodulating products is significantly increasing. About 70% of dishes served in restaurant are released with sauces, which allows not only to improve the aroma, appearance and taste of the finished dish, but also to increase the content of the essential substances of the dish. In the assortment of sauce products on the Ukrainian market, most of the sauces contain preservatives, artificial stabilizers and emulsifiers that negatively affect the human body and are not recommended for daily consumption. The subject of research is sauce products for preventive nutrition with increased nutritional value, without the presence of artificial food additives in the composition. The purpose of the study is to develop formulations of immunomodulating sauces using natural raw materials. Methods. The object of the study - developed immunomodulating sauces. In the finished product, the following parameters were determined: titratable acidity (DSTU 4957:2008), microbiological indicators (GOST 10444.15-94, GOST 54728-92, GOST 10444.2-94, GOST 30519-97). The results of the study. As a result of a literature search, the substances were determined, their bigger content in dies being important for improvement in the state of the immune system. These substances include, first of all, antioxidant vitamins (C, A and E), polyunsaturated fatty acids (especially omega-3), mineral elements and other minor substances. During developing the formulations of immunomodulating sauces, twelve requirements were formulated.. As a result of the raw materials selection, three formulations of immunomodulating sauces have been proposed. In their technology, there is a high-temperature heat treatment, which allows maximizing the preservation of useful thermolabile components. Scope of research results. Ready-made sauces are sold in restaurant establishments and consumed locally. Due to their simplicity of preparation, they can also be recommended for making at home. The developed immunomodulating sauces have a pleasant appearance and harmonious taste, which is confirming the data of sugar-acid indices.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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