L. Sokolovskaya, O. Soroko, I. Miklukh, E. Bespalova
{"title":"INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK","authors":"L. Sokolovskaya, O. Soroko, I. Miklukh, E. Bespalova","doi":"10.47612/2220-8755-2019-14-112-122","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-112-122","url":null,"abstract":"The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at \u0000traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126663435","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}
O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva
{"title":"ASSESSMENT OF TECHNOLOGICAL CHARACTERISTICS OF CONSORTIA OF LACTIC ACID MICROORGANISMS DURING FREEZING IN LIQUID NITROGEN AND STORAGE","authors":"O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva","doi":"10.47612/2220-8755-2019-14-50-57","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-50-57","url":null,"abstract":"The article provides a comparative assessment of the main technological characteristics of consortia of lactic acid microorganisms used to make starter cultures for cottage cheese products, before and after freezing in liquid nitrogen, during storage for 6 months. It was found that when stored for 6 months with a temperature regime of minus (40 ± \u00002) ºС and below, the main technologically \u0000significant characteristics of consortia of lactic acid microorganisms for the manufacture of starter cultures used in the dairy industry are preserved.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"30 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133391185","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":"THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER","authors":"O. Germanovich","doi":"10.47612/2220-8755-2019-14-214-220","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-214-220","url":null,"abstract":"Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective. \u0000This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat \u0000fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the \u0000moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117235399","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":"INFLUENCE OF PROBIOTIC FEED ADDITIVE «ENTERO-ACTIVE» ON AMINO ACID COMPOSITION OF BROILER CHICKEN MEAT","authors":"Y. Poberezhets","doi":"10.47612/2220-8755-2019-14-270-278","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-270-278","url":null,"abstract":"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, \u0000arginine, 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.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115778566","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":"RHEOLOGICAL BASES OF THE PROCESS OF SEPARATION OF MEAT AND BONE RAW MATERIALS BY THE SCREW PRESSING UNIT","authors":"V. Grudanov, A. Brench, I. Datsuk","doi":"10.47612/2220-8755-2019-14-229-241","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-229-241","url":null,"abstract":"The process of separating meat and bone raw materials using screw devices is considered. A rheological model of the fullness extraction of the meat fraction during the separation of meat and bone raw materials by the screw pressing unit has been developed. A laboratory stand with a screw pressing unit for separating meat \u0000and bone raw materials was designed and \u0000manufactured. The results of experimental \u0000studies of the influence of modal constructive \u0000parameters of a laboratory deboning press on \u0000the fullness extraction of meat fraction during \u0000the separation of meat and bone raw materials \u0000are presented.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129072055","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}
O. Golovach, M. Babitskaya, N. Zhabanos, I. Pyzhik, M. Korkina, T. Smaliak
{"title":"INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND \u0000LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION","authors":"O. Golovach, M. Babitskaya, N. Zhabanos, I. Pyzhik, M. Korkina, T. Smaliak","doi":"10.47612/2220-8755-2019-14-58-67","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-58-67","url":null,"abstract":"The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of reconstituted skim milk fermented by consortia of lactic acid microorganisms for the manufacture of \u0000starter and viscous consistency yoghurt starter cultures under temperature conditions are determined: (43 ± 1)°С, (38 ± 1)°С, (35 ± 1)°С and ( 30 ± 1)°С. It was noted that with a decrease in the fermentation temperature from (43±1)°C to (30±1)°С, the organoleptic characteristics of the formed clot are evaluated differently. At the fermentation temperature of (30±1)°С, the lowest \u0000degree of syneresis was noted: 45% for the consortium, during the fermentation of milk raw materials forming clumps of inviscid consistency, 29% for the consortium, during the fermentation of \u0000milk raw materials forming clumps of viscous consistency. At the same time, it was found that at fermentation temperatures of (43±1)°С and (30±1)°С, the highest level of EPS synthesis for consortia was noted: (2107 ST-A+2674 TL-AV) – 874.6 and 667.9 μg / ml, (1141 ST-AV+2674 TLAV) – 683.9 and 541.3 μg / ml.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123051373","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}