THE PRODUCTIVE CHARACTERISTICS OF HYBRID PIGLETS AT GROWING WHEN USING BETAINE

The results of studies of the productive characteristics of hybrid piglets at growing with the addition of different amount of the feed additive betaine into the diet are given. During the equalizing period the productive characteristics of animals in research groups were close to the animals in the control group, their average daily gains range of 248-250 g and the absolute gain is from 71.6 to 72.3 kg. However, the introduction of betaine into the diet in the amount of 1 kg per 1 ton of feed increased the consumption of feed by 4.18% in the third research group of animals. It is established that when using the feed additive betaine in the pigs’diet, the highest characteristics of growth were observed in the third research group of animals, where the average daily gain was 743 g and the absolute one - 378.8 kg. Throughout the period of research the piglets’ survival was 100%. The optimal amount of betaine for feeding piglets at growing is established. It is 1 kg per 1 ton of feed.

THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT

The dynamics of changes in organoleptic parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.

TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT

The article presents the results of scientific research on the development of technology for the production of dry milk product with a reduced protein content. The technologies of production of the developed products by the method of spray drying of the normalized mixture and the method of mixing dry components are proposed. The formula composition of a dry milk product with a reduced protein content produced by spray drying, including permeate, milk cream with possible use of maltodextrin, and dry mixing method – dry permeate, dry cream with possible use of maltodextrin, lactose, was selected.

INFLUENCE OF THE COMPONENT COMPOSITION OF COMBINED MILK MIXTURES ON THE QUALITY INDICATORS OF PROTEIN PRODUCTS

The article presents the results of research on the influence of the component composition of combined milk mixtures on the quality indicators of protein products. Based on research, the influence of the type of milk and its quantity on the yield of the product and the degree of use of dry substances has been established.

ESTIMATION OF EFFECTIVE USE OF PROTEIN FEED ADDITIVES PRODUCED BY PROCESSING OF MILK WHEY WITH YEAST CULTURES

The results of testing the innovative protein feed additive "DKB-MS" are presented. It was obtained by processing milk whey with yeast cultures when feeding young cattle and pigs, which indicate the high efficiency of the developed additives. The achieved average daily weight gain of the test animals compared to the control ones, the absence of allergic reactions and 100% safety make it possible to recommend the use of "DKB-MS" additive in industrial cattle breeding and pig breeding.

STUDYING THE INFLUENCE OF SEASONAL FACTORS ON CASEIN AND WHEY PROTEIN CONTENT IN RAW MILK AND CHEESE YIELD

The article presents the results of research to study seasonal changes in the content of total protein, casein and whey proteins in raw milk and to analyze their impact on cheese yield. It was determined that the lowest casein content in raw milk (18% lower than the national average) was observed in October and March. The linear dependence of the cheese yield on both the total protein content and casein content was established.

INVESTIGATION OF PRODUCTION-VALUABLE AND TECHNOLOGICAL PROPERTIES OF LEUCONOSTOCS FROM THE REPUBLICAN COLLECTION OF INDUSTRIAL STRAINS OF STARTER CULTURES AND THEIR BACTERIOPHAGES

We investigated the industrial important properties of leuconostocs that make them possible to use it in starter cultures for the dairy industry (fermented and gas-forming activities, resistance for NaCl, pH, sensitivity to bacteriophages, antagonistic activity against coliform bacteria). We have developed the nutritional medium for their cultivation with the justification of the carbohydrate component and identified cultivation temperature of microorganisms.

MODERN TECHNOLOGICAL FEATURES OF MAKING SAUSAGE PRODUCTS WITH SMOKING WITH WET SMOKE AT HIGH TEMPERATURES

The features of the modern technological process of making smoked sausage products are studied. In industrial conditions was carried out the adjustment of optimum modes of heat treatment of raw smoked sausages with Smoking with wet smoke at high temperatures was carried out. Studies of quality and safety indicators of manufactured samples were conducted. On the basis of the conducted research, a standard technological instruction is being developed for the production of raw smoked sausage products according to the technical conditions.

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

INFLUENCE OF PROBIOTIC FEED ADDITIVE «ENTERO-ACTIVE» ON AMINO ACID COMPOSITION OF BROILER CHICKEN MEAT

The research has proved that the usage of probiotyk in feeding of broiler chicken facilitate increasing of the digestibility of amino acids including irreplaceable. Revealed that the digestibility of amino acids was highest in broilers consumption average dose supplements investigated. It should be noted that the increased digestibility of the essential probiotic amino acids, such as: lysine, histidine, arginine, valine, methionine, isoleucine, leucine. Thus, the use of probiotic supplements improve the usefulness of protein supply. Such positive changes result in the increasing of broiler efficiency. The research has proved that the usage of different doses of probiotic supplements «Entero-active» has positively effects on amino acid content in meat of broiler chickens. Specifically, the thoracic and femoral muscles of poultry raised the level of most essential amino acids. Thus, consumption of probiotic feed broilers improves meat quality.