Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm -1, which is due to the valence vibrations of the N-H bond in the -NH2 groups. The use of fruits in the form of a freeze-dried powder together with milk protein concentrate in the technology of sour-milk desserts helps reduce the content of free moisture, hence a stable structure. Sour-milk dessert with plant-based fillers is a system consisting of particles of different dispersion, which will affect its physical and chemical properties. In particular, there is a slight coarsening of whey proteins and redistribution between particles in the range of 1–10 nm and 1–100 nm. The use of plant-based fillers in the form of a freeze-dried powder in the technology of sour-milk desserts would not only improve its physical and chemical properties but also could make it possible to enrich the product with minerals. The mineral composition of the sour-milk dessert is marked by the calcium content (122 mg/100 g), potassium (97 mg/100 g), phosphorus (82 mg/100 g), sodium (50 mg/100 g), and sulfur, iron.

BIOTECHNOLOGICAL FEATURES OF PRODUCTION AND QUALITY ASSESSMENT OF LACTOSE-FREE YOGHURT

Lactose-free dairy products play a significant role in the diet of people with lactose intolerance, as they are a source of prombiotics and highly nutrients that are readily available, are in balanced proportions and do not contain milk sugar (lactose). In the manufacture of lactose-free dairy products in the technological scheme provides for the extraction of milk sugar (lactose), which can lead to deterioration of their sensory and physicochemical properties. The aim of this work was to study the comparative aspect of biotechnological features of yogurts made by traditional and lactose-free technologies and to evaluate their organoleptic and physicochemical properties. The object of the study were organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % and lactose-free organic yogurt (with probiotic) 2.5 %. According to the results of research, organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % in taste was sour milk, without foreign tastes and odors moderately sweet, with a pronounced taste of "blueberry" filler, consistency - homogeneous, tender, dense, without gas formation, with particles of fresh blueberries, which are distributed throughout the mass of yogurt, color - with a shade that is characteristic of blueberries. Organic lactose-free yogurt (with probiotic) 2.5 % had a sour taste, sour milk, without foreign tastes and odors, color - white. According to the results of physico-chemical studies of experimental samples of organic drinking yogurt with "blueberry" filler and lactose-free organic yogurt, the titratable acidity was 80 and 85 oT, active acidity 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yogurt with "blueberry" filler was 9.8 g / 100 g at 4.4 g / 100 g in lactose-free yogurt, including sugar 5.8 and 0 g / 100 g, respectively. Energy value and caloric content was higher in the sample of yogurt with "blueberry" filling. The conditional viscosity of the test samples was 1 min 30 sec. and 59 sec. in accordance. The degree of syneresis in the experimental samples of organic drinking yogurt with the filler "blueberry" and lactose-free organic yogurt was 55 and 45 % moisture content - 44.07 and 39.49 %, respectively.

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials

Prospects of use of vegetable raw materials in the technology of sour-milk dessert

Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps. It has been investigated, that with increasing the amount of sublimated fruits in the sour-milk dessert, the active acidity slowly decreased in the range of 4.8…5.4 pH units. Due to which the process of fermentation of the mixture is slow. The moisture holding index increased with the addition of sublimated fruits by an average of 4 %. The presence of a dry whey protein concentrate gives the products a delicate plastic consistency due to the high dispersion of whey protein micelles and the peculiarities of gelation. Therefore, it is recommended to add sublimated fruits to the sour-milk dessert not more than 7 %, dry whey protein concentrate not more than 6 %. The nutritional value of the sour-milk dessert in accordance with the most important components according to the daily requirement has been studied. The consumption of sour-milk dessert will ensure the content of easily digestible biologically complete milk protein within 5–8 g/100 g. The combination of the sour-milk base with raw fruits will provide potassium content by 166–267 g/100 g, magnesium content by 16–24 g/100 g, calcium by 135–180 g/100 g, sodium by 53–70 g/100 g

The Politics of Living Death in Nuruddin Farah's Sweet and Sour Milk

This article examines Nuruddin Farah's 1979 novel Sweet and Sour Milk, asking how we read representations of postcolonial mourning and living death in the context of global authoritarianism. The first novel in Farah's influential dictatorship trilogy, Sweet and Sour Milk introduces us to “the General,” a fictionalized version of Siyad Barre, who ruled Somalia from 1969 to 1991. Like Barre's, the General's power exemplifies what Achille Mbembe calls “necropolitics,” or “the contemporary subjugation of life to the power of death.” The General's necropower manifests, peculiarly, as a politics of substitution—that is, when he takes a life, he leaves something in its place. Rebels do not simply disappear; they are killed and then given sycophantic zombie afterlives in the General's propaganda. In response to this politics of substitution, Farah explores a politics of mourning, which insists upon the irreplaceability of lost love objects and thereby broadly reveals what truly can and cannot be substituted. The General insists on the uniqueness of his power, for example, but Farah reveals it to be a cliché, easily substituted by that of other dictators throughout history. Cliché becomes revolutionary in this way, suggesting that dictators share a common fate: they will be deposed or, eventually, die of old age. However, like a horde of the living dead, others like them will return. The article concludes with analysis of the apparent pessimism of this point and the global implications of Farah's ideas about both necropolitics and the limits of the novel form in the face of authoritarian power.

The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes

The basis of the technology of functional foods, as is known, is the presence of high content of nutrients, the ability to influence certain parts of the potential consumer. Fermented milk products in this regard are natural representatives of this group. The use of sour milk drinks with phytonutrients of different physical state will contribute not only to additional profits due to the sale of new biologically valuable and very important for public health products, but also to solve such an important problem of all food companies as complex processing of raw materials. related environmental issues. Taking into account the relevance of the topic, research was planned to study the possibility of using a new domestic cryoadditive – cryopowder “Morska Kapusta” in the technology of such a popular sour milk drink as yogurt. Scientific research was conducted in the scientific laboratory of the Department of Milk Technology and Dairy Products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. Formulations of thermostatic yoghurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were developed and proposed for industrial production. The technological scheme of production of thermostatic yoghurts (mchzh 1.5 %) with cryopowder of domestic production “Morska Kapusta” is offered. The main organoleptic and technological characteristics of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were studied. Experimental samples of thermostatic yogurts (1.5 % weight) with cryopowder of domestic production “Morska Kapusta” had high levels of all regulatory vitamins. The proposed types of thermostatic yogurts (1.5 %) with cryopowder “Morska Kapusta” are characterized by an increase in the amount of sulfur-containing amino acids (methionine + cystine) and tryptophan, and the lack of limiting amino acids in the combined sample of yogurt indicates an increase in biological value. Prototypes of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” retained the technological characteristics and regulatory safety indicators during the standard storage time.

Ambient L-Lactic Acid Crystal Polymorphism

Only one crystalline phase of the metabolite, L-Lactic acid (LLA), has been described since its isolation from sour milk as long ago as 1780. Herein, we report the structures of...