发布求助
文献互助 智能选刊 最新文献

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

筛选
英文 中文
MODERN TECHNOLOGY FOR THE PRODUCTION OF MILK-BASED DRY INSTANT MIXES FOR THE PREPARATION OF HOT DRINKS 生产用于制备热饮的乳基干速溶混合物的现代技术
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-110-118
O. Soroko, E. Bespalova, I. Miklukh, G. G. Pinchuk, N. Galaktionova
{"title":"MODERN TECHNOLOGY FOR THE PRODUCTION OF MILK-BASED DRY INSTANT MIXES FOR THE PREPARATION OF HOT DRINKS","authors":"O. Soroko, E. Bespalova, I. Miklukh, G. G. Pinchuk, N. Galaktionova","doi":"10.47612/2220-8755-2020-15-110-118","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-110-118","url":null,"abstract":"The technology of production of dry milk mixes for the preparation of hot drinks, including with the use of vending machines, is of particular interest from the point of view of import substitution with high-quality natural domestic products using their own raw materials. The article presents the results of research on the development of technology for the production of instant milk powder mixtures and their applicability in vending machines.","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":"126681300","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
STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION 乳制品生产工艺因素对酰基转移酶作用稳定性的影响研究
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-127-135
E. Efimova, L. Bahdanava, E. Dmitruk, S. Virina
{"title":"STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION","authors":"E. Efimova, L. Bahdanava, E. Dmitruk, S. Virina","doi":"10.47612/2220-8755-2020-15-127-135","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-127-135","url":null,"abstract":"The article presents the results of research on the influence of technological factors on the stability of acyltransferase action. It is established that in the production of a product using cottage cheese technology, both by acidic and acid-rennet coagulation, pasteurization of raw milk is advisable at (76±1)°C and it is impractical to increase it to (90±1) ° C. It is determined that transglutaminase exhibits stability of action when used as a raw material not only cow's milk, but also sheep's and goat's milk.","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":"132394490","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
METHODOLOGICAL ASPECTS OF FORMATION OF MICROPRUDENTIAL FINANCIAL COMMUNICATIONS IN THE MEAT AND DAIRY INDUSTRY 在肉类和乳制品行业形成微观审慎金融沟通的方法方面
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-41-47
V. Zhudro
{"title":"METHODOLOGICAL ASPECTS OF FORMATION OF MICROPRUDENTIAL FINANCIAL COMMUNICATIONS IN THE MEAT AND DAIRY INDUSTRY","authors":"V. Zhudro","doi":"10.47612/2220-8755-2020-15-41-47","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-41-47","url":null,"abstract":"The article outlines and substantiates the main directions of activating and increasing the formation of effective microprudential management of communications with all partners in the financial sphere in business. Particular attention is paid to the need to use interconnecting and microprudential communications with all partner enterprises in the production, investment, market and financial spheres.","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":"129940633","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: 1
STUDY OF ACYLTRANSFERASE CONTENT IN DAIRY PRODUCTS 乳制品中酰基转移酶含量的研究
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-104-109
L. Bahdanava, E. Efimova, E. Dmitruk, S. Virina, I. Bahdanau, T. Smolyak
{"title":"STUDY OF ACYLTRANSFERASE CONTENT IN DAIRY PRODUCTS","authors":"L. Bahdanava, E. Efimova, E. Dmitruk, S. Virina, I. Bahdanau, T. Smolyak","doi":"10.47612/2220-8755-2020-15-104-109","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-104-109","url":null,"abstract":"The article presents the results of studies to determine the content of acyltransferase in various groups of dairy products.","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":"125073806","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 THE POSSIBILITY OF USING BEE MICROBIOTES AND BEE PRODUCTS FOR ISOLATION OF LACTIC ACIDS AND BIFIDOBACTERIA 探讨利用蜜蜂微生物和蜂产品分离乳酸和双歧杆菌的可能性
Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI: 10.47612/2220-8755-2020-15-55-64
N. Ramanovich, T. Savelieva, А. Biruk, M. Shukshyna
{"title":"INVESTIGATION OF THE POSSIBILITY OF USING BEE MICROBIOTES AND BEE PRODUCTS FOR ISOLATION OF LACTIC ACIDS AND BIFIDOBACTERIA","authors":"N. Ramanovich, T. Savelieva, А. Biruk, M. Shukshyna","doi":"10.47612/2220-8755-2020-15-55-64","DOIUrl":"https://doi.org/10.47612/2220-8755-2020-15-55-64","url":null,"abstract":"The evaluation of bees and bee products as sources of lactic acid and bifidobacteria isolation was carried out on the basis of the analysis of domestic and foreign scientific publications. The main groups of inhabitants of the intestinal tract of the honey bee were identified. The microflora of various bee products is characterized: honey, flower pollen, parchment, royal jelly, beeswax, zabrus and propolis. It is established that the bee microbiota is a promising source for the isolation of bacteria of the genus Lactobacilli and Bifidobacteria. And freshly harvested honey, flower pollen, parchment and zabrus are the best sources for the isolation of lactobacilli.","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":"116332210","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 PRODUCTIVE CHARACTERISTICS OF HYBRID PIGLETS AT GROWING WHEN USING BETAINE 使用甜菜碱对杂交仔猪生长时生产特性的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2021-06-04 DOI: 10.47612/2220-8755-2019-14-242-247
R. Chudak
{"title":"THE PRODUCTIVE CHARACTERISTICS OF HYBRID PIGLETS AT GROWING WHEN USING BETAINE","authors":"R. Chudak","doi":"10.47612/2220-8755-2019-14-242-247","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-242-247","url":null,"abstract":"The results of studies of the productive \u0000characteristics 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 \u0000gains 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 \u0000growing is established. It is 1 kg per 1 ton of feed.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125837145","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: 1
INFLUENCE OF THE COMPONENT COMPOSITION OF COMBINED MILK MIXTURES ON THE QUALITY INDICATORS OF PROTEIN PRODUCTS 组合奶的成分组成对蛋白质产品质量指标的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-86-92
E. Dmitruk, E. Efimova, S. Virina
{"title":"INFLUENCE OF THE COMPONENT COMPOSITION OF COMBINED MILK MIXTURES ON THE QUALITY INDICATORS OF PROTEIN PRODUCTS","authors":"E. Dmitruk, E. Efimova, S. Virina","doi":"10.47612/2220-8755-2019-14-86-92","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-86-92","url":null,"abstract":"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.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115150842","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
RESEARCH ALGORITHM OF THE PROTEIN COMPOSITION OF RAW MILK BY THE KYELDAL METHOD 用基尔达尔法研究原料奶蛋白质组成的算法
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-77-85
A. Meliashchenia, K. Shehidzevich
{"title":"RESEARCH ALGORITHM OF THE PROTEIN COMPOSITION OF RAW MILK BY THE KYELDAL METHOD","authors":"A. Meliashchenia, K. Shehidzevich","doi":"10.47612/2220-8755-2019-14-77-85","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-77-85","url":null,"abstract":"The details of determining the protein composition of raw milk in accordance with the regulatory documents of the EAEU member-countries were studied. Based on the researches has been developed an algorithm for the dairy industry that establishes the sequence for determining the criteria characterizing the protein composition of raw milk using the Kjeldahl method.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127467435","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
DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES 添加剂技术用混合物和乳剂生产烹饪产品工艺参数的测定
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-189-198
A. Meliaschenya, I. Kaltovich, G. Pinchuk
{"title":"DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES","authors":"A. Meliaschenya, I. Kaltovich, G. Pinchuk","doi":"10.47612/2220-8755-2019-14-189-198","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-189-198","url":null,"abstract":"The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry \u0000mixtures 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 \u0000functional 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 \u0000preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures \u0000(60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125053493","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
GENETIC TYPING OF LEUCONOSTOC MESENTEROIDES USING PCR 用PCR方法分型白糜肠系膜
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-40-49
A. Biruk, Y. Tarashkevich, N. Furik
{"title":"GENETIC TYPING OF LEUCONOSTOC MESENTEROIDES USING PCR","authors":"A. Biruk, Y. Tarashkevich, N. Furik","doi":"10.47612/2220-8755-2019-14-40-49","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-40-49","url":null,"abstract":"We studied the possibility of using RAPD-PCR with primers: ERIC1R-1, ERIC2-1, BOXA1R, BOXA2R and Rep-PCR with primers P15, P16, XD8, XD9, RAPD-mes, (GTG)5 to identify genetic heterogeneity of 9 strains and 8 isolates of Leuconostoc mesenteroides. Three clusters of cultures with a high level of bootstrap support were identified as a result of phylogenetic analysis obtained when typing Leuconostoc. The obtained results indicate the possibility of revealing genetic differences in the profile of the generated amplicons among Leuconostoc mesenteroides strains using the combined methods of Rep-PCR and RAPD-PCR.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114037445","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信