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 Development of technology and research of quality of canned milk for regions with limited resources of natural raw milk

2018 ◽  
Vol 80 (3) ◽  
pp. 254-258
Author(s):  
I. A. Ivkova ◽  
O. V. Skryabina ◽  
D. S. Ryabkova ◽  
Yu. A. Diner ◽  
E. I. Petrova
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Raw Materials ◽  
The Arctic ◽  
Limited Resources ◽  
Arctic Zone ◽  
Canned Food ◽  
Dry Milk ◽  
The Russian Federation ◽  
Natural Milk

The development of dry milk-containing canned food technology with improved nutritional value, long shelf life for specialized nutrition, including the Arctic zone of the Russian Federation, is relevant. The storage capacity and nutritional value of canned milk was increased by replacing unstable in storage of milk fat with its substitutes of plant origin, the introduction of a flavonoid nature into the composition of the antioxidant product, the use of hermetic packaging. The drying process of canned food was carried out using the gentle method of sublimation to preserve all the native properties of the product. When conducting research used standard and generally accepted methods. In the developed products, the composition and energy value, the fractional composition of lipids, and the vitamin composition of the products were determined. Based on the determination of mono- and polyunsaturated fatty acids, the ratio of ?6 and ?3 of fatty acids was calculated and the composition of the developed products was determined to a balanced nutrition formula. Resource-saving technologies for new types of dry milk-containing canned food have been developed. problems of seasonality and shortage of natural milk raw materials, supply of dairy products in remote areas of the country have been solved. In addition, the formulation is cheaper and the cost of milk-based canned milk is reduced compared to dairy, which has an economic effect and practical significance. On the basis of the research conducted, it was concluded that it is advisable and necessary to use vegetable fats, antioxidants and synergists in the production of canned milk in order to produce products of high nutritional value and storage. The required ratio of ?6 and ?3 of essential fatty acids is equal to 5 ? 10: 1, which corresponds to the formula of a balanced diet. The high content of vital substances of lipid and protein nature, as well as vitamins, makes it possible to classify developed products to the class of specialized nutrition and use for regions with limited resources of natural milk raw materials, including the Arctic zone of the Russian Federation.

DEVELOPING OF TECHNOLOGY AND THE NEW RECIPE OF DAIRY DESSERTS

2018 ◽  
Author(s):  
А.А. КОВАЛЕВСКАЯ ◽  
А.Н. ДРОЗДОВ ◽  
С.А. КАЛМАНОВИЧ
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Food Additives ◽  
Pomegranate Juice ◽  
Potassium Sorbate ◽  
Natural Food ◽  
Customs Union ◽  
Technical Specifications ◽  
Sour Cream ◽  
Technical Regulations

Разработаны рецептуры новых молочных десертов, обогащенных натуральными пищевыми добавками. При разработке оригинальной концепции руководствовались не только привлекательным внешним видом, но и высокими органолептическими и функциональными свойствами, а также безопасностью продукции. В качестве объектов исследования использовали гранатовый сок прямого отжима и порошок из семян граната. В опытных образцах заменяли часть муки высшего сорта, часть сахара-песка, весь какао-порошок на порошок из семян граната, а также полностью исключили сорбат калия и ароматизатор. Разработан трехсоставный молочный десерт из бисквита, сметанного крема и декоративной отделки. Установлено, что наиболее гармоничным по органолептическим показателям и оптимальным по структурно-механическим свойствам является образец бисквита с содержанием порошка из семян граната в количестве 10% к массе рецептурных компонентов. Для придания большей оригинальности новым молочным десертам и повышения пищевой ценности продукта было принято решение в качестве декоративной отделки использовать топпинги на основе гранатового сока прямого отжима. Исследованы органолептические и физико-химические показатели разработанных молочных десертов. Оценку показателей качества проводили по стандартизированным методикам. Установлено: по показателям безопасности разработанные молочные десерты соответствуют требованиям ТР ТС 021/2011 «О безопасности пищевой продукции» и ТР ТС 033/2013 «О безопасности молока и молочной продукции». Таким образом, разработаны рецептуры новых молочных десертов, обладающих высокими потребительскими свойствами и повышенной пищевой ценностью, а также проекты технических условий на новые разновидности молочных десертов – сметанный крем с бисквитом «Гранатовый» и сметанный крем с бисквитом «Гранатовый с имбирем». The recipes of the new dairy desserts enriched with natural food additives have been developed. During the developing of an original management concept, not only an attractive appearance, but also high organoleptic and functional properties, as well as product safety has been followed. As objects of the research, were used pomegranate juice of direct extraction and powder from seeds of pomegranate. In the prototypes part of the white flour, part of granulated sugar, and whole cocoa powder was replaced with the powder from the seeds of the pomegranate, as well as completely excluded potassium sorbate and flavoring. A three-part dairy dessert consisting of biscuit, sour cream and decorative trim was developed. Found that the most harmonious by organoleptic indications and optimal by structural and mechanical properties was a sample of a biscuit containing 10% of pomegranate seed powder by weight of the prescription components. For the most original, and to enhance nutritional value of the new dairy desserts was made a decision to use toppings that were based on pomegranate juice as the decorative trim. The organoleptic and physicochemical parameters of the developed dairy desserts have been studied. Quality indicators were evaluated by using standardized methods. It was found: in indicators of security, designed dairy products meet the requirements of Customs Union Technical Regulations “On Safety of Foodstuffs” (CUTR 021/2011) and Customs Union Technical Regulations “On Safety of Milk and Dairy Products” (CUTR 033/2013). As the result the recipes of the new of dairy desserts with high consumer properties and enhanced nutritional value, as well as technical specifications for the new types of dairy desserts “Pomegranate” and sour cream with biscuit “Pomegranate with ginger” have been developed.

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.

Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk1

1982 ◽  
Vol 45 (6) ◽  
pp. 561-565 ◽  
Author(s):  
R. T. MARSHALL ◽  
Y. H. LEE ◽  
B. L. O'BRIEN ◽  
W. A. MOATS
Keyword(s):  
Geometric Mean ◽  
Regression Line ◽  
Skim Milk ◽  
Plate Count ◽  
Department Of Agriculture ◽  
Standard Plate Count ◽  
Geometric Average ◽  
Dry Milk ◽  
Standard Plate ◽  
Microscopic Count

Samples of skim milk and nonfat dry milk (NDM) made from it were collected, paired and tested for pyruvate concentration, [P], and Direct Microscopic count (DMC). The skim milk was tested for Standard Plate Count (SPC) and Psychrotrophic Plate Count (PPC). The geometric average DMC of skim milk was more than three times higher than that of the paired NDM samples. However, [P] of NDM was not significantly different from that of the skim milk. Although [P] of skim milk was poorly correlated with SPC and PPC, r = .31 and .26, respectively, it was relatively well correlated with DMC, r = .64. Data were widely dispersed around the regression line when [P] was ≤ 4.0 mg/L. However, [P] increased rapidly when DMCs were > 106/ml. A limit of 10 mg/L of [P] in NDM reconstituted 1:9 was chosen to represent the current U.S. Department of Agriculture Standard for DMC in NDM. This limit failed to classify about 10% of the samples correctly, assuming that each geometric mean DMC was correct. However, the probability that samples meeting the DMC standard would be rejected by the pyruvate test was quite low and the probability was moderate that samples which would be acceptable by the pyruvate test would be rejected by the DMC. For the latter, 28% of the samples having DMCs of ≥ 107/ml contained < 10 mg/L of pyruvate. No sample having ≥ 10 mg/L of pyruvate had a DMC of ≤ 107/ml. Pyruvate concentration in NDM did not change during storage at 5 or 32°C for 90 days.

Determination of Bisphenol A in Milk and Dairy Products by High-Performance Liquid Chromatography with Fluorescence Detection

2003 ◽  
Vol 66 (8) ◽  
pp. 1439-1443 ◽  
Author(s):  
JEONG-HUN KANG ◽  
FUSAO KONDO
Keyword(s):  
Bisphenol A ◽  
Dairy Products ◽  
High Performance ◽  
Solid Phase ◽  
Skim Milk ◽  
The European Union ◽  
Condensed Milk ◽  
Oasis Hlb ◽  
Milk And Dairy Products

This study was conducted to develop a selective and sensitive method for the determination of bisphenol A (BPA) levels in milk and dairy products. A method based on solvent extraction with acetonitrile and solid-phase extraction (SPE) was developed for the analysis of BPA in milk, yogurt, cream, butter, pudding, condensed milk, and flavored milk, and a method using two SPE cartridges (OASIS HLB and Florisil cartridge) for skim milk was also developed. The developed methods showed good recovery levels (77 to 102%) together with low detection limits (1 μg/liter for milk, yogurt, pudding, condensed milk, flavored milk, and skim milk and 3 μg/liter for cream and butter). These methods are simple, sensitive, and suitable for the analysis of BPA in milk and dairy products. When 40 milk and dairy products were analyzed by the proposed methods, BPA was not identified in noncanned products, but its levels ranged from 21 to 43 μg/kg in canned products, levels that were 60- to 140-fold lower than the migration limits in the European Union and Japan.

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.

Development of a Multiplex Polymerase Chain Reaction Assay for Detection and Differentiation of Staphylococcus aureus in Dairy Products†

2001 ◽  
Vol 64 (5) ◽  
pp. 664-668 ◽  
Author(s):  
SUDHIR TAMARAPU ◽  
JOHN L. McKILLIP ◽  
MARYANNE DRAKE
Keyword(s):  
Staphylococcus Aureus ◽  
Polymerase Chain Reaction ◽  
Multiplex Pcr ◽  
Dairy Products ◽  
Multiplex Polymerase Chain Reaction ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Polymorphism Analysis ◽  
Chain Reaction ◽  
Polymerase Chain

A multiplex polymerase chain reaction (PCR) assay was developed for the detection and differentiation of enterotoxigenic Staphylococcus aureus in dairy products. A solvent extraction procedure was successfully modified for extraction of S. aureus DNA from 10 ml of artificially contaminated skim milk or 20 g cheddar cheese. Primers targeting the enterotoxin C gene (entC) and thermostable nuclease gene (nuc) were used in the multiplex PCR. PCR products were confirmed using restriction fragment length polymorphism analysis. DNA was consistently quantified and amplified by uniplex PCR from 10 CFU/ml of S. aureus in skim milk or 10 CFU/20 g cheddar cheese. The sensitivity of the multiplex PCR was 100 CFU/ml of skim milk or 100 CFU/20 g cheddar cheese. The developed methodology allows presumptive identification and differentiation of enterotoxigenic S. aureus in less than 6 h.

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