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TECHNOLOGICAL FEATURES OF THE PRODUCTION OF LIQUID DAIRY PRODUCTS FROM COMBINED DAIRY RAW MATERIALS OF VARIOUS TYPES OF FARM ANIMALS 多种家畜乳原料组合生产液态乳制品的工艺特点
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-94-103
E. Dmitruk, E. Efimova, S. Virina
{"title":"TECHNOLOGICAL FEATURES OF THE PRODUCTION OF LIQUID DAIRY PRODUCTS FROM COMBINED DAIRY RAW MATERIALS OF VARIOUS TYPES OF FARM ANIMALS","authors":"E. Dmitruk, E. Efimova, S. Virina","doi":"10.47612/2220-8755-2020-15-94-103","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-94-103","url":null,"abstract":"The article presents the results of research on the technological process of production of liquid dairy products from combined dairy raw materials of various types of farm animals. The preferred modes of pasteurization and homogenization of combined dairy raw materials to obtain a finished product that meets the requirements of the TNPA are established.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123474144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INVESTIGATION OF EFFECT OF BUTTERMILK IN COMBINED CREAM MIXTURE ON SOUR CREAM STORAGE STABILITY AND STABILITY 联合奶油混合物中酪乳对酸奶油贮存稳定性和稳定性影响的研究
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-136-145
J. Chekanowa, O. Skokowa, T. Melekh
{"title":"INVESTIGATION OF EFFECT OF BUTTERMILK IN COMBINED CREAM MIXTURE ON SOUR CREAM STORAGE STABILITY AND STABILITY","authors":"J. Chekanowa, O. Skokowa, T. Melekh","doi":"10.47612/2220-8755-2020-15-136-145","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-136-145","url":null,"abstract":"The effect of 10% and 40% buttermilk in the combined cream mixture on the storage capacity of sour cream with 10% and 20% fat by weight was investigated. Studied acid formation, intensity of hydrolysis and oxidation of different fat sour cream lipids based on mixtures of different component composition, development of fermenting lactic microorganisms of ready-made products depending on change of oxidation-reduction potential in the course of storage in standard temperature condition (4±2)оС within 45 days is also analyzed.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123591837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
THE USAGE OF THE POLYSPECIES CONCENTRATED STARTED CULTURE «OPTIMA» TB-M FOR QUARK PRODUCING WITH USING THE ACID-RENNET METHOD 多菌种浓缩起始培养物“优选”tbm用于酸凝乳法生产夸克
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-65-68
N. Furyk, V. Lipen, S. Vasylenko, E. Novikava, V. Davydouskaya, N. Zhabanos
{"title":"THE USAGE OF THE POLYSPECIES CONCENTRATED STARTED CULTURE «OPTIMA» TB-M FOR QUARK PRODUCING WITH USING THE ACID-RENNET METHOD","authors":"N. Furyk, V. Lipen, S. Vasylenko, E. Novikava, V. Davydouskaya, N. Zhabanos","doi":"10.47612/2220-8755-2020-15-65-68","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-65-68","url":null,"abstract":"With the using of concentrated starter cultures «Optima» TV-M we have manufactured of quark by the acid-rennet method at two milk processing enterprises of the Republic of Belarus, at one enterprise – it was carried out twice. We used two batches of frozen and one batch of dry polyspecies concentrated starter cultures. The production was carried out on a Tewes Bis line. The productions were carried out in accordance with the technological documentation of the manufacturing plant. We obtained quark that corresponded to the requirements of STB 315 in terms of physicochemical and organoleptic indicators.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131334005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES 研究热、酸因素对软质奶酪生产中蛋白质热酸凝固效率的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-119-126
A. Podryabinkina, L. Bahdanava, I. Bahdanau
{"title":"STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES","authors":"A. Podryabinkina, L. Bahdanava, I. Bahdanau","doi":"10.47612/2220-8755-2020-15-119-126","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-119-126","url":null,"abstract":"The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117040749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
THE FACTOR’S DEPENDENCE VARIABILITY OF THE LEVEL OF COW’S PRODUCTIVITY FROM LACTATION 奶牛泌乳产能水平的因子依赖性变异性
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-237-245
T. Polishchuk, V. Bondarenko
{"title":"THE FACTOR’S DEPENDENCE VARIABILITY OF THE LEVEL OF COW’S PRODUCTIVITY FROM LACTATION","authors":"T. Polishchuk, V. Bondarenko","doi":"10.47612/2220-8755-2020-15-237-245","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-237-245","url":null,"abstract":"Studies have shown that the correlation between milk productivity indicators fluctuates widely due to breed differences as well as external conditions (feeding, keeping, care). This analysis makes it possible to objectively determine the breed characteristics of productivity development and their variability. The existence of a positive correlation between these characteristics and milk yield will make it possible to ensure an effective breeding through the selection of animals by their productivity indicators. \u0000The high and direct correlation was determined between lactation duration and milk yield, while the average and direct correlation was between lactation duration, milk fat content and milk protein content. The inverse and low correlation was determined between milk fat content, while the direct and low correlation was between milk protein content, indicating the impact of other factors, such as heredity, level of feeding and the diet composition, on these characteristics.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124786775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURING OF NEW RANGE OF ICE CREAM AND SWEET CURD PRODUCTS WITH REDUCED CONTENT OF CARBOHYDRATE AND CALORIE 低碳水化合物、低热量冰淇淋及甜凝乳产品新系列的生产技术开发
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-79-86
O. Sotchenko, E. Voitekhovich
{"title":"DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURING OF NEW RANGE OF ICE CREAM AND SWEET CURD PRODUCTS WITH REDUCED CONTENT OF CARBOHYDRATE AND CALORIE","authors":"O. Sotchenko, E. Voitekhovich","doi":"10.47612/2220-8755-2020-15-79-86","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-79-86","url":null,"abstract":"The article presents the results of research in development of a new range of ice cream and sweet curd products with reduced carbohydrate and calorie content, including those with reduced sugar content, replacing sugar with sweeteners and low-lactose products. Based on the studies carried out, technical requirements were established for the quality and safety indicators of a new range of ice cream, masses and curd cheeses and amendments were developed to the state standards СТБ 2283-2016 and СТБ 1467-2017.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114451382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A REVIEW OF NUTRITION THEORIES 营养理论综述
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-182-193
S. Gordynets, A. Antipina
{"title":"A REVIEW OF NUTRITION THEORIES","authors":"S. Gordynets, A. Antipina","doi":"10.47612/2220-8755-2020-15-182-193","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-182-193","url":null,"abstract":"The article presents an overview of existing nutrition theories (ancient theory, balanced nutrition theory, adequate nutrition theory, alternative nutrition theories), concepts and their food strategies, features.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123190519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INFLUENCE OF GENOTYPE AND TECHNOLOGY OF GROWING ON GROWTH, DEVELOPMENT AND PRODUCTIVE QUALITY OF CALFS 基因型和生长技术对犊牛生长发育及生产品质的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/10.47612/2220-8755-2020-15-222-236
T. Golubenko
{"title":"INFLUENCE OF GENOTYPE AND TECHNOLOGY OF GROWING ON GROWTH, DEVELOPMENT AND PRODUCTIVE QUALITY OF CALFS","authors":"T. Golubenko","doi":"10.47612/10.47612/2220-8755-2020-15-222-236","DOIUrl":"https://doi.org/10.47612/10.47612/2220-8755-2020-15-222-236","url":null,"abstract":"The meat productivity of animals of a particular breed is due to morphological and physiological characteristics that are formed and developed under the influence of heredity and environmental conditions (feeding and maintenance) during the rearing period. In the process of growth and development of animals, significant quantitative and qualitative changes occur, associated with an increase in weight and changes in the morphological composition of the carcass. When studying the influence of breed on the productive qualities of black-and-white bulls and aberdeen angus x black-and-white hybrids raised according to the technology of dairy cattle breeding, it was found that the advantage in live weight of aberdeen angus x black-and-white hybrids at the age of 2 months. on the6 kg or 8,3% (P<0,05) and at 3 months. - on the 7 kg or 7,3% (P<0,05). Average daily gains in live weight for the entire period of the experiment from birth to 6-6,5 months. were practically the same - 766 and 755 g. Heterosis in terms of growth intensity in crossbred gobies did not appear. The mass of paired carcasses of aberdeen angus gobies x black-and-white hybrids was on 11,9 kg or 15,9% (P<0,05) higher than among peers of the black-and-white breed, as well as the slaughter yield - by 7,8% (P<0,001), which amounted to 52,5% versus 44,7%. In calves of the control group and aberdeen angus x black-and-white hybrids, the flesh of the carcass (trimmed meat) is about 78%. According to the coefficient of meat content (yield of pulp on1 kg bones), no practical differences have been established, and in terms of fat and protein, in the average sample of meat, black-and-white bulls surpass their peers by 0,3 and 0,4%, respectively. According to the chemical composition of the longest muscle of the back, purebred bulls at the age of 6-6,5 months, compared to hybrid young animals, are distinguished by an increased fat content - by 0,6%.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117214239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ESTIMATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF BOILED-SMOKED SAUSAGE PRODUCTS TAKING INTO ACCOUNT RATIONAL USE OF RAW MATERIALS AND CALORIE CONTENT 考虑原料合理使用和热量含量的煮熏香肠制品的营养和生物学价值的估计
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-155-165
A. Meliashchenia, O. Khodoreva, K. Marchenko
{"title":"ESTIMATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF BOILED-SMOKED SAUSAGE PRODUCTS TAKING INTO ACCOUNT RATIONAL USE OF RAW MATERIALS AND CALORIE CONTENT","authors":"A. Meliashchenia, O. Khodoreva, K. Marchenko","doi":"10.47612/2220-8755-2020-15-155-165","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-155-165","url":null,"abstract":"The results of studies on determination of the total chemical composition, amino acid, fatty acid composition and their balance for two prototypes of boiled-smoked sausages manufactured in accordance with the requirements of the new state standard are presented. It was found that the samples of sausages are characterized by high quality protein and its good balance in amino acid composition, which allows us to consider them as a source of complete protein. From the viewpoint of the biological value of fats, a low degree of balance is noted, expressed in the increased content of saturated fatty acids with respect to unsaturated ones. In addition, it was noted that a sample with a lower calorie content was superior in protein content and its contribution to total calorie content, protein: fat ratio in relation to optimal, in the content of individual amino acids, but inferior in overall amino acid balance.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134111493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
DEVELOPMENT OF A BACTERIAL STEERING STERE FOR A FODDER BALANCING CONCENTRATE «ECOBALANCE» FOR REGULATING MICROBIOLOGICAL PROCESSES IN COW'S PEREASTERS AND INCREASING DAIRY PRODUCTIVITY 用于调节奶牛肠道微生物过程和提高奶牛产量的饲料平衡浓缩物“生态平衡”细菌导向装置的研制
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-69-78
A. Soglaeva, O. Titova, N. Zhabanos, N. Furik
{"title":"DEVELOPMENT OF A BACTERIAL STEERING STERE FOR A FODDER BALANCING CONCENTRATE «ECOBALANCE» FOR REGULATING MICROBIOLOGICAL PROCESSES IN COW'S PEREASTERS AND INCREASING DAIRY PRODUCTIVITY","authors":"A. Soglaeva, O. Titova, N. Zhabanos, N. Furik","doi":"10.47612/2220-8755-2020-15-69-78","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-69-78","url":null,"abstract":"Researches of physiological and biochemical characteristics of microorganisms from the Republican collection of industrial strains of starter cultures and their bacteriophages were carried out. Strains of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum was selected. Consortia of microorganisms for use in the starter culture to regulate microbiological processes in the proventriculus of cows was developed. The effect of various components of the filler on the ability of lactic acid microorganisms to develop in their presence was investigated. The procedure for introducing and mixing technology of the starter culture and dry components of the feed concentrate has been worked out.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132195746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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