scholarly journals DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE

2020 ◽  
pp. 11-23
Author(s):  
V. N. Hetmanets ◽  
N. N. Lantseva
Keyword(s):  
Shelf Life ◽  
Marketing Research ◽  
Optimal Dose ◽  
Cottage Cheese ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Egg Shell ◽  
First Time ◽  
The City ◽  
Shell Powder

For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the acid method, since the product has a consistency, moisture content corresponding to GOST 31453–2013 Cottage cheese. Technical conditions Fermentation must be carried out at a temperature of 40 °C, and boiling at 65 °C. Under these conditions, the ripening time will be minimal and the yield of the finished product maximum. Experimentally established the optimal dose of making egg shell powder in cottage cheese with a mass fraction of fat 5 %, corresponding to 0.5 %. The introduction of egg shell powder allows to reduce the acidity of cottage cheese, increase the shelf life of the finished product, and expand the product range.

scholarly journals Technological Aspects of Cold Storage of Protein Dairy Products

2019 ◽  
Vol 48 (4) ◽  
pp. 5-11
Author(s):  
Ирина Буянова ◽  
Irina Buyanova ◽  
Светлана Лупинская ◽  
Svetlana Lupinskaya ◽  
Елена Лобачева ◽  
...  
Keyword(s):  
Cold Storage ◽  
Dairy Products ◽  
Plant Material ◽  
Storage Stability ◽  
Cottage Cheese ◽  
Prolonged Storage ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Environmentally Safe ◽  
Cheese Curd

The dairy market is currently evolving very fast, and the cooperation between countries is developing. As a result, the most popular dairy products are those with better storage stability. In this regard, one of the main tasks of the producers is a year-round supply of high-quality dairy products. Refrigeration is the most effective, environmentally safe, and affordable way of preserving food. Low temperature of minus 20°C increases the shelf life of cottage cheese, curd products, and cream cheeses, preserves their quality, and reduces the microbiological risks. The present research features the specifics of cold storage of protein dairy products at chilled, subfrozen, and frozen modes. The experiment involved a multiple freezing unit. The authors studied the organoleptic and physico-chemical indicators of multi-component dairy products based on processed and cottage cheeses that were fortified with plant material (cranberries, nettle, ramson, sorrel, wild rose, etc.) during prolonged storage. The taste and composition of dishes based on the dairy products mentioned above were assessed by panelists. The quality indicators helped to establish the best terms and conditions for fridge storage of the protein dairy products in question.

scholarly journals The influence of fireweed powder on the quality of wheat bread

2019 ◽  
Vol 80 (4) ◽  
pp. 254-258 ◽  
Author(s):  
A. G. Belyaev ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Control Sample ◽  
Wheat Bread ◽  
Dry Powder ◽  
Chamerion Angustifolium ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Leaf Powder

This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.

scholarly journals Consumer criteria for purchasing eggs and the quality of eggs in the markets of the City of Belgrade

2017 ◽  
Vol 33 (4) ◽  
pp. 425-437 ◽  
Author(s):  
Natasa Tolimir ◽  
Marijana Maslovaric ◽  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Borislav Rajkovic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Egg Quality ◽  
Retail Store ◽  
Quality Traits ◽  
Quality Test ◽  
Egg Weight ◽  
Class A ◽  
Egg Shell ◽  
The City

In order to examine the consumers? attitude towards eggs, 239 respondents in the area of the City of Belgrade were surveyed, and the assessment of the quality of eggs on the Belgrade market was done by examining the quality of eggs in super/hypermarkets. In the survey, consumers expressed their views about the place of purchase of eggs, the criteria for purchasing and the significance of certain quality traits/properties. In the egg quality test eggs of class A were used, and it was done on egg samples from 5 super/hypermarkets, from a total of 10 egg manufacturers. Based on the results of the study, it was found that most egg consumers buy in super/hypermarkets (39.62%), that the brand/manufacturer was not important for 30.37% of the respondents, that they prefered to buy larger eggs (SS, S and A classes). The quality of eggs is very important for 73.28% of subjects, and the colour of the yolk prefered by the respondents was extremely yellow (62.76%). The supply of table eggs on the market was different (from 1 to 5 manufacturers) per retail store. The quality of eggs, observed for all super/hypermarkets and all manufacturers, expressed in Haugh units, decreased with the shelf life of eggs. The quality of eggs from category 1 to 10 days, in all super/hypermarkets, observed for all manufacturers, was within the studied class A, with egg weight ranging from 60.9 to 64.1g, egg shell colour from 3.6 to 4.2, egg cleaniness 4.4 to 5.0, the colour of the yolk (Roche) from 10.9 to 13.2, and the number of Haugh units from 73.2 to 91.7. The results of the research indicate that consumers in the City of Belgrade are placing importance on the quality of table eggs, that there are differences in the supply and freshness of the eggs between the markets, and that there are differences in the quality within the same market, regardless of the manufacturer.

scholarly journals The possibilities of the city and the country tourism in the Czech Republic

2005 ◽  
Vol 53 (3) ◽  
pp. 25-34
Author(s):  
Miroslav Foret
Keyword(s):  
Czech Republic ◽  
Marketing Research ◽  
Practical Case ◽  
The Czech Republic ◽  
Tourism Marketing ◽  
City Tourism ◽  
Sport Activities ◽  
First Time ◽  
The City ◽  
The Town

The first part of the paper is devoted to the problems of city tourism in the Czech Republic. As an example of the possibilities of city tourism is mentioned own marketing research of Brno citizens about their recreation and sport activities in the town and nearest surroudings. The marketing research was conducted for the first time in 1997 and repeated once again at the end of 2001.The second part is oriented to the problems of the country tourism. As a practical case is used Southern Moravia project called Moravian Wine Trails. Empirical own experiences, especially personal interviews with local public administration authorities in 2003 and 2004 are compared with theory of local tourism marketing.

scholarly journals Extract and Powder of Epilobium Angustifolium in Bakery Products

2020 ◽  
Vol 50 (1) ◽  
pp. 61-69
Author(s):  
Ekaterina Nevskaya ◽  
Aleksandra Zueva ◽  
Alexey Belyaev
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Desirability Function ◽  
Optimal Dose ◽  
Mineral Elements ◽  
Wheat Bread ◽  
Plant Materials ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Epilobium Angustifolium

Introduction. The modern food industry is currently facing the problem of the appropriate use of inexpensive and affordable domestic plant materials as an important source of vital substances. They can be used in formulations and production technologies of fortified functional foods. The present research featured the development and assessment of the quality of wheat bread fortified with willow weed (Epilobium Angustifolium). Study objects and methods. Samples of wheat bread were prepared from wheat baking flour of the highest grade. The extract and powder were prepared from crushed grass of Epilobium Angustifolium. The sensory and physico-chemical quality indicators of wheat bread samples were determined by conventional methods. The Harrington desirability function was used to improve the sensory properties of the wheat bread samples. Results and discussion. The interval ranges of values of the generalized desirability function were used to establish the values of this function for all samples of wheat bread fortified with Epilobium Angustifolium. The values proved to be in the range marked as “good”: D = 0.6927–0.6908. The powder of Epilobium Angustifolium increased the content of potassium in 100 g of bread by 5–12%, calcium – by 12–30%, magnesium – by 3–7%, and phosphorus – by 2–6%. When the extract was applied, the content of potassium and calcium increased by 7% and 13%, respectfully, while the content of magnesium and phosphorus increased by 4%. Conclusion. The extract of Epilobium Angustifolium fortified the samples of wheat bread with important mineral elements and increased their nutritional value. The physico-chemical indicators of the test samples did not deteriorate. The optimal dose of Epilobium Angustifolium powder was 3% vs. total flour mass. The sample of wheat bread with 3% of willow weed powder demonstrated good quality indicators, and its physico-chemical indicators met the requirements of the standard. The nutritional value of wheat bread samples fortified with Epilobium Angustifolium powder increased due to the larger content of phosphorus, magnesium, calcium, and potassium.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Влияние экологического состояния водоисточника на режим работы водопроводных очистных сооружений

2020 ◽  
Author(s):  
P. Bykova ◽  
I. Egorova ◽  
A. Strelkov ◽  
L. Talovyria ◽  
O. Nesterenko ◽  
...  
Keyword(s):  
Water Quality ◽  
Water Reservoir ◽  
Water Source ◽  
Optimal Dose ◽  
Source Water ◽  
Regulatory Requirements ◽  
Water Quality Control ◽  
Water Abstraction ◽  
The City

При изучении качества воды источника водоснабжения г. Самары Саратовского водохранилища особое внимание было уделено основным показателям, влияющим на выбор реагентной обработки: мутность, перманганатная окисляемость и цветность. Сезонные изменения качества воды водохранилища требуют постоянной корректировки дозы реагентов с целью достижения нормативных требований к качеству очищенной воды. Приводятся результаты производственных исследований изменения качества воды Саратовского водохранилища в створе водозаборов г. Самары за 20172019 годы по мутности, перманганатной окисляемости и цветности. В связи с аномальными температурными перепадами и наступлением осеннего паводка (конец декабря 2019 г. и январь 2020 г.) резко изменилось качество воды водохранилища по цветности и перманганатной окисляемости. Отмечено, что увеличение указанных показателей потребовало повышения дозы реагентов при очистке исходной воды. Оптимальная доза реагентов постоянно коректируется в зависимости от состава исходной воды на флокуляторе Lovibond ЕТ-750 . Регулярное проведение пробного коагулирования позволило поддерживать качество очищенной воды в соответствии с нормативными требованиями СанПиН 2.1.4.1074-01 Питьевая вода. Контроль качества , кроме цветности и железа общего, так как превышение этих показателей наблюдалось в пределах погрешности методов измерения.While studying the water quality of the water source of the city of Samara the Saratov water reservoir, special attention was paid to the main indicators that influence the choice of chemical treatment: turbidity, permanganate index and color. Seasonal changes in the water quality of the water reservoir require constant adjustment of the chemical dose in order to meet the regulatory requirements to the quality of treated water. The results of the studies of changes in the water quality of the Saratov reservoir at the water abstraction points of the city of Samara for 20172019 by turbidity, permanganate index and color are presented. Due to the abnormal temperature differences and onset of autumn flood (end of December 2019 and January 2020), the water quality in the water reservoir dramatically changed in color and permanganate index. It was noted that an increase in these indicators required an increase in the dose of chemicals during the source water purification. The optimal dose of chemicals is selected with Lovibond ET-750 flocculator depending on the composition of the source water. Regular test coagulation allowed maintaining the quality of purified water in accordance with the regulatory requirements of SanPiN 2.1.4.1074-01 Drinking water. Quality control , except for color and total iron since the values of these indicators were increased within the measurement accuracy.

HISTORICAL AND CULTURAL EXPERTISE AND THE SOURCES OF THE RUSSIAN WOODEN SCULPTURE "NIKOLA MTSENSKY" ORIGINATION

2020 ◽  
Vol 9 (3) ◽  
pp. 87-100
Author(s):  
M.A. KOMOVA ◽  
Keyword(s):  
Cultural Context ◽  
First Time ◽  
The City

The purpose of the article is to present the history and the analysis of the Russian wooden sculpture “Nikola Мtsenskiy” results of the examination from Peter and Paul Cathedral in Mtsensk. For the first time, the author conducted a historical and cultural examination of this object for religious purposes. The article defines the historical and cultural context of this object existence, its veneration as a relic, the problem of comparing the “The Legend of the appearance of the miraculous icon of St. Nicholas Wonderworker in the city of Mtsensk” and the preserved sculpture. The author also examines the historical and artistic sources of origin of similar items in the culture of the medieval Moscow state. The author dates the preserved fragment of the sculpture from Mtsensk Peter and Paul Cathedral to the late 1600s.

Delhi in Transition, 1821 and Beyond

2018 ◽  
Keyword(s):  
Nineteenth Century ◽  
Lived Experience ◽  
English Translation ◽  
East India Company ◽  
Multiple Sources ◽  
Original Manuscript ◽  
English East India Company ◽  
The Times ◽  
First Time ◽  
The City

Commissioned by the English East India Company to write about contemporary nineteenth-century Delhi, Mirza Sangin Beg walked around the city to capture its highly fascinating urban and suburban extravaganza. Laced with epigraphy and fascinating anecdotes, the city as ‘lived experience’ has an overwhelming presence in his work, Sair-ul Manazil. Sair-ul Manazil dominates the historiography of eighteenth- and nineteenth-century compositions on Delhi in Persian and Urdu, and remains unparalleled in its architecture and detailed content. It deals with the habitations of people, bazars, professions and professionals, places of worship and revelry, and issues of contestation. Over fifty typologies of structures and several institutions that find resonance in the Persian and Ottoman Empires can also be gleaned from Sair-ul Manazil. Interestingly, Beg made no attempt to ‘monumentalize’ buildings; instead, he explored them as spaces reflective of the sociocultural milieu of the times. Delhi in Transition is the first comprehensive English translation of Beg’s work, which was originally published in Persian. It is the only translation to compare the four known versions of Sair-ul Manazil, including the original manuscript located in Berlin, which is being consulted for the first time. It has an exhaustive introduction and extensive notes, along with the use of varied styles in the book to indicate the multiple sources of the text, contextualize Beg’s work for the reader and engage him with the debate concerning the different variants of this unique and eclectic work.

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