Functional sour cream product

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols

The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are converted into fatty acid ethers. An important issue in the development of fermented milk products is the effect of phytosterols on the homogeneity of the system, the fermentation process, the final properties of the product. During the study, the introduction of pre-esterified phytosterols as a substitute for milk fat with a melting point of 32–34 °C to milk-fat mixtures. Milk-fat mixtures of various compositions were fermented with the study of acidity during fermentation. To study the properties of the system, milk fat was replaced by vegetable fat by 25, 50, and 75 %. The content of lactic acid bacteria was determined for the final product and the organoleptic parameters of the product were compared. The results show that when fermenting for 14 hours, the required acidity parameters of pH 4.2 to 4.6, titratable acidity of 76 to 79 °T were achieved at 12 hours. Phytosterols did not harm the fermentation rate, and after the process did not worsen the taste and appearance of the product. This provides the opportunity to obtain a high-quality sour cream product with additional properties. The process of fermentation of sour cream products with phytosterols corresponds to the parameters of the standard sour cream product and sour cream. This provides advantages such as the ability to integrate a new product into the sour cream and sour cream production system without significant changes in technology and equipment.

Actual aspects of feeding management for preschoolers

The purpose of the study was a comparative assessment of the actual diet of preschoolers, taking into account changes in the requirements of sanitary legislation on the organization of public catering. Materials and methods. Nutrition was assessed based on a study of the menu-layouts of two-week implemented menus in 4 preschool organizations. The analysis of children’s diets’ nutritional and biological value was carried out according to the leading indices of normative documents and legislative acts. A comparative characteristic of the actual food set was carried out, taking into account the changes in the requirements, the sanitary and epidemiological rules, and norms of SanPiN 2.3 / 2.4.3590-20 that had come into effect again. Results. The structure of the food set sold to children in the preschool organization was irrational. The optimal consumption (from 94 to 104% of the norm) of primary food products (meat, poultry, milk and dairy products, cottage cheese, sour cream, eggs) was established. The disadvantage of the menus under analysis was the deficit in the food assortment of rye bread, fish, fruit, leftover pasta, sugar, confectionery, and the presence of products excluded from the new food set (sausages). The nutritional and energy value of children’s diets was sufficient compared to the norms of physiological needs. However, there was an imbalance in both macro and micronutrients, especially calcium, phosphorus, and magnesium. Conclusion. According to the menu-layouts in children’s institutions, evaluation of children’s nutrition showed that they did not comply with both the previously existing and newly introduced regulatory requirements for indices of food supply and the chemical composition of rations. The needs of the recently entered sanitary rules and norms for feeding organizations were not considered when drawing up the menu in institutions. Revision of the food set requires making adjustments to the technological charts for baby nutrition and the elaboration of guidelines for developing menus in new conditions.

Preparation and use of the whey protein microparticulate in the sour cream production technology

One of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate and its use in the sour cream production technology. Cheese whey, whey protein microparticulate and sour cream were used as the objects of the research. The microparticulate production technology included purification of cheese whey from casein and fat, ultrafiltration, thermomechanical treatment. The composition of the objects of the research, their physico-chemical properties were determined according to the Russian standards. During investigations, the bifidogenic properties of the microparticulate, its high antioxidant activity, water- and fat-binding capacities as well as emulsifying capacity were confirmed. The data about an effect of the microparticulate on the physico-chemical and biochemical processes in sour cream production are presented. Addition of the microparticulate stimulated lactose fermentation, influenced sour cream consistency increasing product viscosity and reducing syneresis. The recommended dose of the microparticulate in the sour cream composition was 15%. Quality indicators of sour cream corresponded to the requirements of the normative documentation. Addition of the microparticulate imparted more pronounced aroma to the product. Higher content of lactic acid microorganisms was observed in the finished product compared to the control sample. The prebiotic properties of the microparticulate improved viability of starter cultures during storage. Formation of free fatty acids in the experimental sample during storage was more intensive compared to the control, while fat oxidation was less pronounced. The use of the whey protein microparticulate in sour cream production is characterized by many advantages: it allows achieving an increase in the effectiveness of milk processing, facilitates sustainability, production profitability, improves finished product quality.

The features of the salmonellosis course in children

Salmonellosis is one of the most common intestinal infections with an established type of pathogen. It is caused by various subtypes of bacteria of the genus Salmonella, with domestic animals being the main source of infection. The infection can occur both through the contact with infected animals and by eating infected foods (eggs, cottage cheese, milk, sour cream, meat). Due to the immaturity of the immune system, the disease mainly affects children; more than half of the affected are preschoolers. Representatives of this age group are not yet fully aware of the need to observe the rules of personal hygiene and are inclined to taste everything; dirty hands, toys, and household items can serve as a source of infection. Newborns can become infected from adult carriers of Salmonella infection. There are frequent cases of mass infection by salmonellosis in organized children’s groups; the cause of the disease can be infected food products that have not undergone proper heat treatment, violation of sanitary and hygienic standards during the storage and preparation of products, as well as infected service personnel.

Associations of dietary patterns and abdominal obesity in the adult population. Results of the Russian epidemiological ESSE-RF study

Abdominal obesity (AO) is an alimentary-dependent risk factor, the development and prognosis of which is directly specified by eating habits.Aim. To study the associations of dietary patterns and AO among the adult Russian population.Material and methods. The analysis was carried out using representative samples of male and female population aged 25-64 years (n=19297; men, 7342; women, 11,955) from 13 Russian regions. The response was about 80%. Nutrition was assessed based on the prevalence of consumption of the main food groups forming the daily diet. Results are presented as odds ratios and 95% confidence intervals.Results. Men with AO, compared with men without AO, more often consume red meat and vegetables/fruits daily by 12% and 13%, respectively, as well as less often eat cereals and pasta, confectionery, sour cream, and cottage cheese by 17%, 24%, 14%, and 19%, respectively. In women with AO, compared to women without AO, there are more differences in the diet, as they more often daily consume red meat by 28%, fish and seafood by 26%, poultry by 23%, meat and sausages and fruits/vegetables by 14%, milk, kefir, yogurt by 11%, as well as less often — cereals and pasta, sweets, and sour cream by 11%, 14%, and 8%, respectively. In women with AO, the prevalence and amount of drinking beer and dry wines is lower, but they consume spirits more frequently (p=0,0001), but without significant differences in amount. Men with AO have a higher prevalence and amount of drinking dry and fortified wines, as well as strong alcoholic drinks. Men with AO drinks higher amount of beer. In addition, men with AO showed a positive association with alcohol consumption (χ=53,64, p<0,0001), while women with AO had a negative association (χ=28,64, p<0,0001). Cardioprotective eating habits are more often (17%) present among people with AO without sex differences.Conclusion. The study revealed significant differences in dietary patterns of persons with AO compared with those without AO, most pronounced in women.

FATTY ACID COMPOSITION OF DAIRY PRODUCTS AT THEIR MODIFICATION (FALSIFICATION)

The article presents research on the fat of chicken, goose, lamb, beef, sour cream and a milk-containing product with a milk fat substitute, produced using sour cream technology. There is a tendency towards the absence in the composition of a milk-containing product with a milk fat substitute, butyric, nylon, capric, caprylic, decenoic acids. Fatty acids are also absent in chicken, lamb, beef and goose fats, which makes it possible to exclude the use of these fatty acids in the production of a milk-containing product.

Elaboração de produto tipo sour cream a partir do aproveitamento do soro de leite

A cadeia produtiva do leite no Brasil vem sendo cada vez mais inovadora, e com o aumento dos conhecimentos sobre o soro de leite e os avanços tecnológicos, este coproduto passou a ser visto como um ingrediente de elevado valor agregado para a indústria alimentícia. O sour cream, definido pela Food and Drug Administration (FDA) como um creme resultante da acidificação por bactérias láticas do creme de leite pasteurizado, é um produto inovador no país e com alta qualidade nutricional. Este trabalho objetivou desenvolver um produto do tipo sour cream substituindo o ingrediente iogurte natural por uma bebida láctea fermentada à base soro de queijo muçarela, caracterizando o produto final por análises físico-químicas e microbiológicas. Foram desenvolvidas quatro formulações do sour cream, sendo investigada a variação da concentração do ácido cítrico (5, 10,15 e 20%; m/m), com a finalidade de se obter um produto com características similares ao tradicional. Ao final do processamento, os diferentes tratamentos foram caracterizados quanto ao pH, acidez titulável, umidade, extrato seco total, proteínas, lipídeos e enumeração de bolores e leveduras. As análises físico-químicas apresentaram diferenças significativas (p ≤ 0,05), para os resultados de pH, acidez titulável, umidade, lipídeos e extrato seco total. Na análise microbiológica, a amostra com 5% de ácido cítrico destacou-se por apresentar um resultado de contaminação mínima (<100 UFC/g). O soro de leite mostrou-se um ingrediente viável, assim como o sour cream, que apresentou características similares ao produto originado da cultura mexicana, apresentando-se como uma nova possibilidade tecnológica para a agroindústria brasileira.

USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY

The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.