Topical issues of processing of meat and milk raw materials最新文献

{"title":"RESEARCH OF THE PECULIARITIES OF USE OF DRY DAIRY PRODUCT WITH A REDUCED PROTEIN CONTENT IN THE PRODUCTION OF SOUR MILK PRODUCTS WITH A REDUCED PROTEIN CONTENT","authors":"I. Miklukh, O. Soroko, E. Bespalova, G. Pinchuk, Y. Artsiukh","doi":"10.47612/2220-8755-2020-15-87-93","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-87-93","url":null,"abstract":"The article presents the results of research on the use of dry milk product with a low protein content in the manufacture of fermented milk products. It was found that lactic acid microorganisms in experimental samples of reduced dairy products with a low protein content develop less intensively than in the control sample (milk). It also increases that the intensity of the development of lactic acid microorganisms in the fermentation process depends on the content in the reconstituted dairy product. For the manufacture of fermented milk products based on the material used, it is recommended to use starter cultures for home use, Streptococcus salivarius subsp / thermophiles, Lactobacillus delbrueckii subsp. Bulgaricus.","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":"131611123","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}

{"title":"ANALYSIS OF PROSPECTIVE TYPES OF LEGUMES AND CEREALS AND THEIR PROCESSING PRODUCTS FOR USE AS PART OF COMBINED MEAT PRODUCTS","authors":"I. Kaltovich, T. Savelyeva, A. Antipina","doi":"10.47612/2220-8755-2020-15-194-206","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-194-206","url":null,"abstract":"The article presents a comprehensive analysis of the nutritional and biological value, functional and technological indicators of legumes (beans, peas) and grain crops and their processed products (cereals (pearl, oat, millet, rice, barley, semolina, buckwheat), flour (wheat, rye, amaranth, oat, barley, millet, buckwheat)) It was found that this plant raw material is a source of protein, essential amino acids (indices of essential amino acids up to 2.01), polyunsaturated fatty acids, mineral substances - potassium, magnesium, calcium, phosphorus, magnesium, which make it possible to meet the daily need for these micronutrients up to 70.0% (with consumption of 100 g), is characterized by improved functional and technological parameters, which confirms the prospects of its use in meat products characterized by balanced amino acid, fatty acid and mineral composition.","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":"116434094","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}

{"title":"INTERNATIONAL EXPERIENCE LEGAL REGULATION OF ORGANIC PRODUCTION","authors":"M. Klímová","doi":"10.47612/2220-8755-2020-15-25-40","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-25-40","url":null,"abstract":"The article analyzes the norms and studies the experience of legal regulation of the production and circulation of organic products in the world and in the EAEU countries. The sources of information are: regulatory legal acts of legislation, reports and references of the EEC, international organizations, national legislation on the regulation of production and circulation of organic products. Methods of comparative jurisprudence were used.","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":"129102480","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}

{"title":"EVALUATION OF RESULTS AND PROSPECTS FOR DEVELOPMENT OF GEOGRAPHIC DIRECTIONS OF DAIRY PRODUCTS EXPORTS","authors":"T. Shakel","doi":"10.47612/2220-8755-2020-15-15-24","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-15-24","url":null,"abstract":"The development of dairy products exports of the Republic of Belarus for 2015-2019 in the context of sales markets has been analyzed. The algorithm for determining the priorities of the geographic directions of dairy products exports is developed. The results of the analysis of traditional and potential sales markets for dairy products according to the developed algorithm are presented.","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":"132546323","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}

{"title":"REQUIREMENTS FOR THE QUALITY OF MILK AS RAW MATERIAL FOR THE PRODUCTION OF CHEESE","authors":"T. Golubenko, E. Razanova","doi":"10.47612/2220-8755-2020-15-146-154","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-146-154","url":null,"abstract":"Requirements for the quality of \"raw milk\" used for processing into dairy products are different. Depending on the purpose, type and technology of production of various dairy products, milk must have certain properties. The most important dairy product in human nutrition is cheese. Cheese contains all the nutrients of milk in concentrated form. It is a source of biologically complete protein, rich in fats and vitamins. The calcium and phosphorus salts it contains help to strengthen bone tissue. In this regard, cheeses should be included in the daily diet of various categories and age groups of the population, especially in regions with a difficult ecological situation. When producing any kind of cheese, an important place is given to the composition and properties of milk, processed raw materials. There is a special concept - \"Cheese milk\", so the organization of cheese production should begin with the study of milk, the characteristics of its properties and composition. In terms of density and acidity, milk from cows of all groups at different periods of calving met the requirements of DSTU for premium milk. The density of milk was in the range of 1.027-1.028 g / cm3, acidity 16.50-17.45 ° T, mass fraction of fat 4.11-4.43%, protein 3.25-3.29%. With an increase in the amount of fat in milk, the protein content decreased, the highest fat content was observed in cows of the fourth group (4.43%), while the group had the lowest protein content - 3.25%. The lowest indicators in terms of fat content of milk were in cows of the second group (4.11%), and in terms of protein content - the highest in the first group (3.29%). The higher the fat utilization, the lower the milk consumption per kg of cheese derived from it. They were the smallest in cows of autumn (7.29 kg) and spring (7.43 kg) calving, and the highest in cows of winter (8.05 kg) and summer (7.96 kg) calving. At the same time, the difference between the minimum and maximum indicators was 0.76 kg or 10.4%. Low milk costs per 1 kg of cheese obtained from it were found in autumn (7.29 kg) and spring (7.43 kg) calving cows, high in winter (8.05 kg) and summer (7.96 kg) calving cows.","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":"116840274","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}

{"title":"BIOLOGICAL VALUE OF EDIBLE HEN EGGS SOLD ON THE MARKET OF THE REPUBLIC OF BELARUS","authors":"S. Gordynets, L. Charniauskaya, J. Yakhnovets","doi":"10.47612/2220-8755-2020-15-246-256","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-246-256","url":null,"abstract":"The article presents the results of studies on the biological value of chicken eggs of various weight categories, developed at one of the domestic poultry farms in accordance with two regulatory documents. It has been established that eggs from modern poultry crosses have a high biological value, since they do not contain essential amino acids limiting the biological value and a balanced composition of essential amino acids. INAC of food chicken eggs samples differs from the standard by 0.35-0.47 units. The utilitarian coefficient of the amino acid composition is in the range of 0.68–0.77, the indicator of comparable redundancy is quite close to the standard and is 0.1–0.16. Of the studied weight categories, eggs of the highest category have the highest amino acid balance. \u0000The high percentage of satisfaction of the daily requirement for essential amino acids (by 40.3–62.7 % with the consumption of 100 g of egg mass), as well as the high balance of the amino acid composition, allow us to conclude that modern chicken eggs sold on the market of the Republic of Belarus, are a valuable food product that provides consumers with all vital essential amino acids.","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":"123514311","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}

{"title":"EXOPOLYSACCHARIDES CONTENT IN THE SAMPLES OF FUNCTIONAL FERMENTED MILK PRODUCTS","authors":"O. Golovach, N. Zhabanos, N. Furik, M. Babitskaya, T. Smaliak","doi":"10.47612/2220-8755-2020-15-48-54","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-48-54","url":null,"abstract":"The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in the dry concentrated starter culture «Probylact-6» the samples «Bifitat» made with the use of two consortium cultures included in the dry concentrated starter «Probylact-2», bio sour cream samples obtained using three consortium of microorganisms for the production of starter culture for bio sour cream.","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":"115330126","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}

{"title":"COMPARATIVE ANALYSIS OF INFLUENCE OF DIFFERENT METHODS OF TECHNOLOGICAL PREPARATION OF COLLAGEN-CONTAINING RAW MATERIAL ON ITS QUALITY INDICATORS","authors":"A. Meliashchenia, T. Savelyeva, I. Kaltovich","doi":"10.47612/2220-8755-2020-15-207-221","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-207-221","url":null,"abstract":"The article presents the results of research on the comparative analysis of the influence of various methods of technological preparation of collagen-containing raw materials on its quality indicators. It was established that the preliminary preparation of collagen-containing raw materials allows increasing the amino acid grades of essential amino acids: isoleucine (up to 70.0-92.5%), leucine (up to 68.6-100.0%), phenylalanine and tyrosine (up to 60.0-75.0%) - acid, alkaline, enzymatic hydrolysis, hydrolysis in aqueous medium, fermentation with bacteria of the genus Lactobacacus methionine and cysteine (up to 37.1-42.9%) - acid, alkaline, enzymatic hydrolysis (plant origin), fermentation by bacteria of the genus Lactobacillus; threonine (up to 87.3-115.0%) - hydrolysis in an aqueous medium, alkaline, enzymatic hydrolysis (plant and animal origin); valine (up to 106.0-110.0%) - hydrolysis in an aqueous medium, acid and enzymatic hydrolysis (of animal origin). It was determined that the collagen-containing raw material subjected to technological preparation is characterized by ratios (PNZHK + MNZHK): NZHK (1.8-2.2) and PNZHK: MNZHK: NZHK (hydrolysis in aqueous medium - 1: 2.61: 1.83, acid method - 1: 3.56: 2.14, alkaline method - 1: 3.60: 2.11, enzymatic method: plant origin - 1: 3.54: 2.50, animal origin - 1: 3.12: 1.92), fermentation by bacteria of the genus Lactobacillus - 1: 3.73: 2.38).","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":"128783879","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}

{"title":"PROCESS METHODS FOR REDUCING (PREVENTING OF THE FORMATION) POTENTIALLY DANGEROUS SUBSTANCES IN THE PRODUCTION OF MEAT PRODUCTS","authors":"I. Kaltovich, T. Savelyeva, A. Antipina","doi":"10.47612/2220-8755-2020-15-166-181","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-166-181","url":null,"abstract":"The article presents the results of research on technological methods that contribute to reducing the content (prevention of formation) of potentially dangerous substances in the production of meat products. The main factors affecting the reduction (prevention of formation) of trans-isomers of fatty acids in the manufacture of products are identified: the use of raw materials with a small content of adipose tissue and vegetable oils (if necessary) with an initially low content of trans-isomers of fatty acids, a decrease in the duration and temperature of heat treatment, modification of the used fats. It has been found that the most effective methods of reducing benzapirene content in the production of meat products are: selection of the type and composition of wood, checking the moisture content of wood, controlling the amount of oxygen, the temperature in the melting zone (at the stage of smoke generation) and the temperature of smoke in the smoking chamber, the duration of smoking, selecting the smoking chamber and equipment of rational construction, filtering or cooling smoke, cleaning smoke from soot between the smoke generator and the smoking chamber, etc. The main factors affecting the reduction (prevention of formation) of nitrosamines in the manufacture of meat products were identified: a decrease in the amount of nitrite salting mixture used (subject to product safety indicators), a decrease in the temperature and duration of heat treatment of products, the manufacture of natural products with short shelf life, the use of ascorbates, ascorbic acid, nicotinic acid, glucose delta lactone (HDL) to inhibit the formation of nitrosamines and to increase the intensity and stability of coloration of finished products, etc.","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":"116865934","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}

{"title":"ENSURING FOOD SECURITY AND SUSTAINABLE DEVELOPMENT OF THE FOOD INDUSTRY OF THE REPUBLIC OF BELARUS","authors":"M. Klimova","doi":"10.47612/2220-8755-2020-15-9-14","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-9-14","url":null,"abstract":"The article analyzes the food supply of the Republic of Belarus, compares the achieved indicators in the production of products per capita between the EAEU countries, outlines the trends in the development of the food industry of the republic and the main strategic documents of its development.","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":"133326915","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}