Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt

The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of Lactobacillus delbruecki ssp. bulgaricus and Streptococcus thermophilus. The rates of milk acidification and pH levels were similar for both variants of yoghurt. After chilled storage (21 days), the yoghurt produced from milk supplemented with buttermilk powder was found to contain higher (P ≤ 0.05) levels of lactic acid (1.179%) than that supplemented with skimmed milk (1.154%). The use of buttermilk powder allowed reducing (not significantly, P > 0.05) syneresis in the stored yoghurt. The milk fat in the buttermilk–supplemented yoghurt showed lower (P ≤ 0.05) phospholipids content and exhibited slightly higher phospholipids loss during storage than the yoghurt produced from milk with addition of milk powder. No differences were found between the profile of fatty acids between the yoghurts enriched with skimmed milk powder and those enriched with buttermilk powder. Buttermilk can be used as an additive to produce a novel yoghurt type with modified functional features. Research Highlights The use of buttermilk powder did not affect fermentation process, however increased lactic acid content and water-holding capacity of yoghurt. The yoghurts with added buttermilk contained less phospholipids when compared with yoghurts supplemented with milk powder. Buttermilk powder can be incorporated as an ingredient in production of novel yoghurt type with improved functional features.

Increasing the efficiency of calves rearing in the post-daily period

Aim. To establish the effect of raising young cattle on whole milk, a substitute for whole and skimmed milk powder on its productivity and physiological state in the post-dairy period. Materials and Methods. The studies were conducted on three groups of young cattle of the first phase of cultivation, 10 heads each, at the age of 115 days with an initial live weight of 125.3-127.5 kg. Animals of all groups were given the same diet. During the dairy period, the calves of the control group received milk, a second and third substitute for whole milk and a substitute for skimmed milk powder. Classical and modern zootechnical, biochemical and mathematical methods of analysis were used in research. The digital material obtained in the course of the research was processed by the method of variation statistics, taking into account the Student's criterion of reliability and using the Microsoft Excel software package. Results. Taking into account the feed consumption in the scientific and economic experience showed that the consumption of silage-haylage mixture increased by 0.5-0.6 kg in the animals of the experimental groups. 1 kg of dry matter contained 10.47-10.56 MJ of exchange energy and 0.90-0.91 feed units, 13.4% of crude protein and 22.4-23.2% of fiber. Per 1 feed unit, 95.7-96.4 g of digestible protein was accounted for. As a result of the research, it was found that the majority of the blood parameters studied by us, reflecting the general physiological state of the body, in the compared groups were within the physiological norm. In the blood of animals of the II and III experimental groups, compared with control animals, there was an increase in the number of red blood cells by 10.0 and 9.8%, hemoglobin – by 5.8 and 3.9%, glucose – by 11.0 and 9.5%. The study of the growth dynamics of experimental animals during the experimental period of scientific and economic experience showed that the increase in the live weight of young animals of the experimental group was more intense than the control ones. At the same time, the average daily increase in live weight of control calves was 796.7 g, experimental calves-870.0 and 881.7 g, or increased by 9.2 and 10.7%. The increase in the growth energy of the bulls of the experimental group allowed to obtain an additional 4.4 and 5.1 kg of live weight per head during the experiment period. Based on the conducted studies, it was found that the cost of feed per kg of growth in the II and III experimental groups was lower than the control variant by 5.8 and 7.6%, and therefore the cost of growth in the experimental groups decreased by 6.1 and 7.7% compared to the control analogues, this allowed us to get additional profit per 1 head in the experimental groups in the amount of 8.35 and 10.58 rubles for the research period. Conclusion. The use of ZTSM and ZSOM in feeding young cattle at the age of 10-115 days provided an increase in the average daily increase in the post – dairy period by 9.2 and 10.7%, while reducing the cost of feed for obtaining an increase by 5.8 and 7.6%, the cost of growth-by 6.1 and 7.7 percent.

COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT

This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

Hybrid Convolutional Neural Networks Based Framework for Skimmed Milk Powder Price Forecasting

The latest studies have compellingly argued that Neural Networks (NN) classification and prediction are the right direction for forecasting. It has been proven that NN are suitable models for any continuous function. Moreover, these methods are superior to conventional methods, such a Box–Jenkins, AR, MA, ARMA, or ARIMA. The latter assume a linear relationship between inputs and outputs. This assumption is not valid for skimmed milk powder (SMP) forecasting, because of nonlinearities, which are supposed to be approximated. The traditional prediction methods need complete date. The non-AI-based techniques regularly handle univariate-like data only. This assumption is not sufficient, because many external factors might influence the time series. It should be noted that any Artificial Neural Network (ANN) approach can be strongly affected by the relevancy and “clarity” of its input training data. In the proposed Convolutional Neural Networks based methodology assumes price series data to be sparse and noisy. The presented procedure utilizes Compressed Sensing (CS) methodology, which assumes noisy trends are incomplete signals for them to be reconstructed using CS reconstruction algorithms. Denoised trends are more relevant in terms of NN-based forecasting models’ prediction performance. Empirical results reveal robustness of the proposed technique.

Quality control of milk powder with near-infrared spectroscopy

Milk is one of the most widely consumed food products in the world and is often used in the manufacture of various food products. To reduce the cost of transportation and storage, as well as extend the shelf life of milk, it is dried. It retains most of the nutritional and organoleptic properties of liquid milk. Currently, at least 20-30% of the produced whole milk and fermented milk products are falsified. Flour, starch, chalk, lime, and even gypsum are mixed into milk powder. Classical methods of analysis of milk powder (gravimetric, titrimetric, acidic, etc.) do not allow assessing the qualitative composition of milk powder, while chromatographic and other methods require time and sample preparation. Therefore, to assess the quality of milk, methods of spectrometry in the near infrared region (NIR spectrometry) are becoming very popular. The objects of research were whole milk powder and skimmed milk powder, which were received for research at the Test Center of the FSBSI «Federal Center for Toxicology, Radiation and Biological Safety» from various manufacturers of the Russian Federation. We studied 22 samples of dried whole and skim milk using an IR spectrometer. According to the results of studies, it was found that, on average, samples of skimmed milk powder for all studied indicators corresponded to standards. In 54.5% of the samples of dried whole milk, a reduced fat content was revealed and in 81.8%, an increased content of lactose.

FEATURES OF THE FORMATION OF THE STRUCTURE AND QUALITY OF LOW-FAT BUTTER

Современные требования к рациональному питанию обусловливают производство жировых продуктов пониженной калорийности. Однако при их изготовлении производитель сталкивается с проблемами устойчивости процесса маслообразования, формирования структуры и качества продукта, решить которые возможно за счет использования стабилизаторов и эмульгаторов и корректировки режимов работы маслообразователя. С использованием программы онлайн-контроля изменения параметров работы маслообразователя и трансмиссионного электронного микроскопа при увеличении 6600 исследованы процессы формирования структуры и качества сливочного масла с жирностью 55%, выработанного из сливок с добавлением эмульгатора – моно- и диглицеридов жирных кислот в количестве 0,5% и комплексного стабилизатора консистенции на основе гуаровой и ксантановой камедей в количестве 0,2% – образец 1 и сухого обезжиренного молока, добавленного из расчета получения в готовом продукте 7,5% сухих обезжиренных веществ молока, – образец 2. Контрольным образцом было масло «Крестьянское» с жирностью 72,5%. Установлено, что процесс обращения фаз при изготовлении масла пониженной жирности происходит аналогично процессу при изготовлении масла с жирностью 72,5%. К особенностям процесса можно отнести формирование в качестве промежуточной структуры масляного зерна, а также повышение нагрузки на маслообразователь в момент переохлаждения сливок и удлинение продолжительности выхода на стабильный режима работы аппарата. Доказано, что для обеспечения устойчивой структуры продукта удельные затраты мощности должны быть увеличены на 9,8–13,2% при преобразовании сливок со стабилизаторами и эмульгатором (образец 1) и на 2,2–3,5% при преобразовании сливок с добавлением в качестве стабилизатора сухого обезжиренного молока (образец 2). Установлена возможность получения масла пониженной жирности с хорошей консистенцией и пластичностью. Modern requirements for rational nutrition determine the production of low-calorie fat products. However during their manufacture the manufacturer faces with problems of the stability of the butter formation process, the formation of the structure and quality of the product, which can be solved by using stabilizers and emulsifiers and adjusting the operating modes of the butter-forming agent. The processes of forming the structure and quality of butter with a fat content of 55% were studied using the online control program for changing the parameters of the butter-forming machine and transmission electron microscope at a magnification of 6600. Butter samples were developed from cream with the addition of an emulsifier – mono- and diglycerides of fatty acids in an amount of 0,5% and a complex consistency stabilizer based on guar and xanthan gum in an amount of 0,2% – sample 1 and skimmed milk powder added based on the calculation of obtaining 7,5% of skimmed milk solids in the finished product – sample 2. Butter «Krestyanskoe» with a fat content of 72,5% was the control sample. It is established that the process of phase reversal in the manufacture of low-fat butter is similar to the process for traditional types of butter. The formation of an intermediate structure of the butter grain, as well as the increased load on the butter-forming agent at the time of supercooling of cream and the lengthening of the duration of the stable mode of operation of the device can be attributed to the peculiarities of the process. It is proved that to ensure a stable product structure, the specific power consumption should be increased by 9,8–13,2% when converting cream with stabilizers and an emulsifier (sample 1) and by 2,2–3,5% when converting cream with the addition of skimmed milk powder as a stabilizer (sample 2). The possibility of obtaining low-fat butter with a good consistency and plasticity is established.

Forecasting prices of dairy commodities – a comparison of linear and nonlinear models

Dairy commodity prices have become more volatile over the last 10–11 yr. The aim of this paper was to produce reliable price forecasts for the most frequently traded dairy commodities. Altogether five linear and nonlinear time series models were applied. The analysis reveals that prices of dairy commodities reached a structural breakpoint in 2006/2007. The results also show that a combination of linear and nonlinear models is useful in forecasting commodity prices. In this study, the price of cheese is the most difficult to forecast, but a simple autoregressive (AR) model performs reasonably well after 12 mo. Similarly, for butter the AR model performs the best, while for skimmed milk powder (Smp), whole milk powder (Wmp) and whey powder (Whp) the nonlinear methods are the most accurate. However, few of the differences between models are significant according to the Diebold–Mariano (DM) test. The findings could be of interest to the whole dairy industry.