scholarly journals ANALYSIS OF THE RAW MATERIAL SUITABILITY OF DAIRY PRODUCTS AND THE QUALITY OF ENRICHED CHEESE PRODUCTS

2020 ◽  
Vol 3 ◽  
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Cheese Products

scholarly journals Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

2019 ◽  
Vol 81 (3) ◽  
pp. 145-150
Author(s):  
K. A. Kanina ◽  
O. N. Krasulya ◽  
N. A. Zhizhin ◽  
E. S. Semenova
Keyword(s):  
High Frequency ◽  
Dairy Products ◽  
Raw Materials ◽  
Acoustic Cavitation ◽  
Raw Milk ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

scholarly journals SEARCH FOR WAYS TO IMPROVE THE QUALITY OF DAIRY PRODUCTS IN UKRAINE

2020 ◽  
Vol 22 (1(74)) ◽  
pp. 29-36
Author(s):  
T.P. BUIUKLI – TARAN
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Dairy Product ◽  
Raw Material ◽  
Quality And Safety ◽  
Milk Supply ◽  
Production And Distribution ◽  
Milk And Dairy Products ◽  
Sanitary State

Topicality. In Ukrainian society there is concern about the quality of dairy products produced by domestic producers. Dairy production is the most necessary in the diet of a human, especially at the child�s age. We cannot image the child diet without milk and dairy products. As the infant�s body is much more fragile and vulnerable to the quality and safety of the food, which he consumes, so the requirements to the quality and safety of dairy products need to be tightened, and the requirements must be increased. And it is precisely such the requirements that should apply to the development of economic entities that have the direct relation to the production, , maintenance and processes of milk processing. Aim and tasks. The purpose of the article is to analyze and estimate the condition of the commodity market in the link of the dairy product chain, the sanitary state of milk being milked, volumes of milk supply to the processing enterprises, production and distribution of the dairy products by sales channel, problems and possibilities of providing rational needs and the level of consumption of milk and dairy products by the population. Research results. Carried out complex analysis of the state of dairy industry and the raw material market in the link of the dairy logistics chain, the sanitary state of fresh milk, the volumes of milk supply to the extra grade processing enterprises, production and distribution of dairy products by sales channels. Conclusion. The condition of dairy market and enterprises shows, that adopting legislative and regulatory measures and norms synchronized with European ones will not produce the expected results, unless supported them by real investment projects, aimed at developing the market sectors, and, first of all, the raw milk sector, which produces milk. The strategy for the development of the milk market should be based on the development of large-scale milk commodity farms, equipped with all the necessary infrastructure: feed-storage shops, veterinary services, milking machines and cooling, and most importantly quality laboratories.

scholarly journals Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 114
Author(s):  
Zinaida S. Zobkova ◽  
Ekaterina G. Lazareva ◽  
Vladislav K. Semipyatniy
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Express Method ◽  
Milk Products ◽  
Biological Value ◽  
Whole Milk ◽  
Biological Studies ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria Tetrahymena pyriformis is most productive for screening biological studies. At present, for a comprehensive assessment there are no data on the use of simplest technology of fermented dairy products and the design of their biological value. The purpose of this research is to develop a methodology for creating whole-milk products of optimal biological value using the express method of biotesting. The research object was yogurt with the ratio of the mass fraction of fat and protein in the range of 0.36 ÷ 1.5, sucrose in the range of 5 ÷ 10%. An express method for determining the relative biological value of fermented dairy products using test organisms and an original methodology for creating whole-milk products of optimal biological value have been developed. A software has been developed to calculate formula of the product optimized for the following indicators: the relative biological value of the product, the cost of raw material and basic materials. The methodology is a tool to assist industry organizations in improving production technologies and quality management systems.

scholarly journals Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

10.5219/1297 ◽  
2020 ◽  
Vol 14 ◽  
pp. 535-543
Author(s):  
Petr Mrázek ◽  
Robert Gál ◽  
Pavel Mokrejš ◽  
Ondřej Krejčí ◽  
Jana Orsavová
Keyword(s):  
Thermal Stability ◽  
Dairy Products ◽  
Food Industry ◽  
Raw Material ◽  
Alternative Form ◽  
Film Forming ◽  
Thermoreversible Gel ◽  
Religious Reasons ◽  
Thermal Stability Of

Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.

scholarly journals Colour of milk and milk products in CIE L*a*b* space

2020 ◽  
Vol 76 (01) ◽  
pp. 6327-2020 ◽  
Author(s):  
SYLWIA CHUDY ◽  
AGNIESZKA BILSKA ◽  
RYSZARD KOWALSKI ◽  
JOANNA TEICHERT
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Measuring Instruments ◽  
Colour Measurement ◽  
Milk Products ◽  
Practical Applications ◽  
Practical Guidelines

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

scholarly journals Sources of psychrotrophic contamination and proteolysis indices in raw milk

2020 ◽  
pp. 35176-35180
Keyword(s):  
Dairy Products ◽  
Principal Component ◽  
Dairy Farms ◽  
Raw Milk ◽  
Raw Material ◽  
Operating Costs ◽  
Human Consumption ◽  
Microbiological Contamination ◽  
Psychrotrophic Bacteria

Storage of raw milk under refrigeration makes it possible to reduce operating costs for production and prevents losses of this raw material by the acidifying activity of mesophilic bacteria. Meantime, storage for prolonged periods may result in decreased quality of dairy products, due to the growth and enzymatic activity of psychrotrophic bacteria. Thus, in this study, we evaluated the presence of psychrotrophic microorganisms, Pseudomonas spp. and Pseudomonasaeruginosa tracing sources of microbiological contamination in the milking process as well as the level of proteolysis of the milk in the expansion tank. The highest contamination (P <0.05) occurred with the psychrotrophic count, with maximum values of 5.11 log CFU•mL-1a value that has hydrolytic potential for K-casein. Some dairy farms were found to have a maximum caseinomacropeptide value of 142.93 mg•L-1, representing loss of quality for the industry and a raw material that is not suitable for human consumption. The points of greatest contamination were udder surface, insufflator, milking bucket and colling system. According to principal component analysis, the values obtained for the microbiological counts were not determinants of the release of caseinomacropeptide.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

EFFICIENCY OF USING GENODIAGNOSTIC TEST IN ASSESSMENT OF PERINATAL INFECTION OF YOUNG ANIMALS IN PREVENTION OF LEUKEMIA OF CATTLE

2020 ◽  
Vol 1 (4) ◽  
pp. 450-455
Author(s):  
N.G. Kozyreva ◽  
◽  
I.Yu. Abashin ◽  
L.A. Ivanova ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Preventive Measures ◽  
Leukemia Virus ◽  
Genomic Analysis ◽  
Positive Trend ◽  
Infection Frequency ◽  
Perinatal Infection ◽  
Serological Method ◽  
Drinking Milk

This article presents the results of determining the level of perinatal infection of calves with the bovine leukemia virus at the age from birth to colostrum intake and 1-1.5 months after birth when drinking milk from healthy individuals, excluding the alimentary transmission route, with an infection frequency of 5.4% in the surveyed farm. Improvement of molecular diagnostics based on genomic analysis in the scheme of complex antiepizootic/recreational measures for bovine leukemia has been carried out in order to improve the quality of dairy products. As part of the implementation and improvement of the scheme of preventive measures, a positive trend was found, expressed in a tendency to a 3.6-fold decrease in the frequency of detection of BLV infection of young animals. In the course of work, the efficiency of the use of a gene diagnostic test - multiplex PCR-RT – as a tool for the specific prevention of bovine leukemia of calves in the early stages of the disease was shown: the relative diagnostic sensitivity of the PCR-RT technique is at a level not lower than that of the serological method and differs in the side of overestimation by 3.8 times.

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