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THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT 在生产低脂肪含量酸奶油的标准化奶油混合物中使用酪乳
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-152-158
O. Skokowa, J. Chekanowa, А. Demyanets
{"title":"THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT","authors":"O. Skokowa, J. Chekanowa, А. Demyanets","doi":"10.47612/2220-8755-2019-14-152-158","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-152-158","url":null,"abstract":"The dynamics of changes in organoleptic \u0000parameters 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.","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":"129438875","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
TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT 组织生产蛋白质含量降低的干乳产品的技术方法
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-93-111
I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh
{"title":"TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT","authors":"I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh","doi":"10.47612/2220-8755-2019-14-93-111","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-93-111","url":null,"abstract":"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.","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":"128357041","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
TECHNOLOGICAL FEATURES OF PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS AT THE MODERN STAGE 现代阶段水煮熏肠产品生产工艺特点
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-181-188
A. Meliashchenia, T. Demchina, K. Marchenko
{"title":"TECHNOLOGICAL FEATURES OF PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS AT THE MODERN STAGE","authors":"A. Meliashchenia, T. Demchina, K. Marchenko","doi":"10.47612/2220-8755-2019-14-181-188","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-181-188","url":null,"abstract":"The features of the modern technological process of manufacturing boiled-smoked sausages, including depending on the method of preparation of raw meat, on the type and diameter of the shell, the presence of secondary smoking, are studied. In industrial conditions, the established optimal heat treatment modes were tested according to two schemes, depending on the presence of secondary \u0000smoking. Investigations of quality and safety indicators of manufactured samples. Based on the studies, a standard technological instruction for the manufacture of cooked smoked sausages according \u0000to the state standard is being developed.","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":"132894314","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 PRODUCTION-VALUABLE AND TECHNOLOGICAL PROPERTIES OF LEUCONOSTOCS FROM THE REPUBLICAN COLLECTION OF INDUSTRIAL STRAINS OF STARTER CULTURES AND THEIR BACTERIOPHAGES 从发酵剂工业菌株及其噬菌体共和收集的白斑菌的生产价值和工艺特性的研究
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-26-39
Y. Yudina, S. Vasylenko, N. Zhabanos, N. Furyk
{"title":"INVESTIGATION OF PRODUCTION-VALUABLE AND TECHNOLOGICAL PROPERTIES OF LEUCONOSTOCS FROM THE REPUBLICAN COLLECTION OF INDUSTRIAL STRAINS OF STARTER CULTURES AND THEIR BACTERIOPHAGES","authors":"Y. Yudina, S. Vasylenko, N. Zhabanos, N. Furyk","doi":"10.47612/2220-8755-2019-14-26-39","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-26-39","url":null,"abstract":"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 \u0000activity against coliform bacteria). We have \u0000developed the nutritional medium for their cultivation with the justification of the carbohydrate component and identified cultivation temperature of microorganisms.","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":"123513067","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
ECONOMIC ASPECTS OF INTRODUCTION OF ADDITIVE TECHNOLOGIES IN THE FIELD OF FOOD PRODUCTION 在食品生产领域引入添加剂技术的经济方面
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-15-19
A. Meliashchenia, T. Shakel, O. Kimoshevskaya
{"title":"ECONOMIC ASPECTS OF INTRODUCTION OF ADDITIVE TECHNOLOGIES IN THE FIELD OF FOOD PRODUCTION","authors":"A. Meliashchenia, T. Shakel, O. Kimoshevskaya","doi":"10.47612/2220-8755-2019-14-15-19","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-15-19","url":null,"abstract":"The possible directions of the use of 3D-technologies in food production are presented depending on economic entities and areas of application. The main economic benefits and advantages of using additive technologies in food production are systematized, as well as the constraints of their implementation.","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":"114533304","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 STUDY OF QUANTITATIVE DETERMINATION OF STABLE ISOTOPES IN MILK, WATER AND FEEDS AIMED AT THE IDENTIFICATION OF THE ORIGIN OF DAIRY PRODUCTS 牛奶、水和饲料中稳定同位素定量测定的研究，目的是鉴定乳制品的来源
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-68-76
A. Meliashchenia, T. Senchenko, T. Smaliak, T. Savelieva, M. Korkina
{"title":"THE STUDY OF QUANTITATIVE DETERMINATION OF STABLE ISOTOPES \u0000IN MILK, WATER AND FEEDS AIMED AT THE IDENTIFICATION OF THE ORIGIN OF DAIRY PRODUCTS","authors":"A. Meliashchenia, T. Senchenko, T. Smaliak, T. Savelieva, M. Korkina","doi":"10.47612/2220-8755-2019-14-68-76","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-68-76","url":null,"abstract":"Samples of milk, water, and feed for farm animals were studied to determine the ratio of stable isotopes of the light elements carbon δ13C, oxygen δ18O, nitrogen δ15N. Samples were selected in different geographical and climatic zones of the Republic of Belarus. It was found that the isotopic composition of milk varies in different regions depending on the diet of animals and the season.","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":"123620903","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 SEASONAL FACTORS ON CASEIN AND WHEY PROTEIN CONTENT IN RAW MILK AND CHEESE YIELD 研究季节因素对原料奶中酪蛋白和乳清蛋白含量及奶酪产量的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-142-151
L. Bahdanava, A. Podryabinkina, I. Bahdanau, T. Savelyeva
{"title":"STUDYING THE INFLUENCE OF SEASONAL FACTORS ON CASEIN AND WHEY PROTEIN CONTENT IN RAW MILK AND CHEESE YIELD","authors":"L. Bahdanava, A. Podryabinkina, I. Bahdanau, T. Savelyeva","doi":"10.47612/2220-8755-2019-14-142-151","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-142-151","url":null,"abstract":"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 \u0000dependence of the cheese yield on both the total protein content and casein content was 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":"131064888","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 OF PARAMETERS OF THE SINK AND DISINFECTION BY WORKING OUT OF THE DIFFERENTIATED MODES OF APPLICATION OF NEW DOMESTIC MEANS FOR SANITARY PROCESSING OF CHEESE FORMS IN LABORATORY CONDITIONS 在实验室条件下，通过对国内新型奶酪卫生加工方法的差异化应用模式，对水槽参数和消毒进行研究
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-166-175
T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka
{"title":"RESEARCH OF PARAMETERS OF THE SINK AND DISINFECTION BY WORKING OUT OF THE DIFFERENTIATED MODES OF APPLICATION OF NEW DOMESTIC MEANS FOR SANITARY PROCESSING OF CHEESE FORMS IN LABORATORY CONDITIONS","authors":"T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka","doi":"10.47612/2220-8755-2019-14-166-175","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-166-175","url":null,"abstract":"The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives","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":"134506577","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 EFFECTIVE USE OF PROTEIN FEED ADDITIVES PRODUCED BY PROCESSING OF MILK WHEY WITH YEAST CULTURES 用酵母培养物加工乳清产生的蛋白质饲料添加剂的有效利用评估
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-176-180
A. Ilyushchanka, I. Charniak, R. Kusin, N. Yakimovich, I. Dubina
{"title":"ESTIMATION OF EFFECTIVE USE OF PROTEIN FEED ADDITIVES PRODUCED BY PROCESSING OF MILK WHEY WITH YEAST CULTURES","authors":"A. Ilyushchanka, I. Charniak, R. Kusin, N. Yakimovich, I. Dubina","doi":"10.47612/2220-8755-2019-14-176-180","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-176-180","url":null,"abstract":"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.","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":"117170232","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
MODERN TECHNOLOGICAL FEATURES OF MAKING SAUSAGE PRODUCTS WITH SMOKING WITH WET SMOKE AT HIGH TEMPERATURES 高温湿烟熏制香肠制品的现代工艺特点
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-221-228
O. Germanovich
{"title":"MODERN TECHNOLOGICAL FEATURES \u0000OF MAKING SAUSAGE PRODUCTS WITH SMOKING WITH WET SMOKE AT HIGH TEMPERATURES","authors":"O. Germanovich","doi":"10.47612/2220-8755-2019-14-221-228","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-221-228","url":null,"abstract":"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 \u0000raw 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.","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":"114452852","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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