Молочная промышленность最新文献

Reverse osmotic purification of permeates obtained by nanofiltration of dairy raw materials 乳品原料纳滤所得渗透物的反渗透净化

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-2

A. Gavrish, George S Anisimov, V. Kravtsov, I. Evdokimov, D. Mamay

{"title":"Reverse osmotic purification of permeates obtained by nanofiltration of dairy raw materials","authors":"A. Gavrish, George S Anisimov, V. Kravtsov, I. Evdokimov, D. Mamay","doi":"10.21603/1019-8946-2023-5-2","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-2","url":null,"abstract":"Permeate of nanofiltration of dairy raw materials (NFP) in modern industry is not considered as a waste from which it is advisable to extract valuable components. Its use, for example, for washing equipment or restoring dry products is problematic due to the high residual content of dry substances. Due to these circumstances, the NFP has not yet had practical significance and has not been described in detail in the scientific literature. The composition and properties of NFP obtained on industrial equipment have been studied. Its main components are lactose and typical mineral vemilk, with the exception of calcium and magnesium, the content of which did not exceed 10 mg / kg. NFP purification was carried out by filtration through a reverse osmotic membrane. Water samples obtained after NFP purification at pressure were studied 20–55 bar and different concentration factors. The specific electrical conductivity of water varied in the range of 34–273 microns / cm depending on the pressure and degree of concentration. Calculation of the cost of reverse osmotic purification of NFP, taking into account the consumption of electricity, service and detergents, amortization of equipment and membrane elements showed that, at cost, the water obtained from the NFP is comparable to the reverse osmotic obtained by filtration of mains water, with the volumes of processing of the NFP more than 200 m3 / day.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136359790","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

Concentrated milk model systems: quality changes during low-temperature storage All-Russian Dairy Research Institute 浓缩奶模型系统:低温储存期间的质量变化

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-18

V. Tolmachev, A. Ryabova

引用次数: 0

The problem of dairy products adulteration: analysis of the state and ways of resolution 乳制品掺假问题现状及解决途径分析

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-6

A. Khan, E. Lazareva, O. Fomenko

{"title":"The problem of dairy products adulteration: analysis of the state and ways of resolution","authors":"A. Khan, E. Lazareva, O. Fomenko","doi":"10.21603/1019-8946-2023-5-6","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-6","url":null,"abstract":"The article discusses the problem of the quality of dairy products on the Russian market. The strategic importance of identifying cases of falsification is emphasized Existing methods for its detection are considered, their advantages and disadvantages are described. It is shown that in order to ensure the safety and quality standards of dairy products, it is necessary to regularly monitor raw materials and finished products, introduce a certification system for dairy group products and periodically improve the skills of production employees. Such measures will help prevent the manipulation of dairy products which can adversely affect the health of consumers. To achieve this goal, it is advisable to expand the area of evaluation criteria by a number of methods, including electrophoresis, chromatography, enzyme immunoassay, mass spectrometry, molecular genetics, etc. The article provides recommendations on the most appropriate methods for determining various sources of illegal milk substitution, including the replacement of valuable types of milk cheaper cow. The problem of falsification of dairy products remains relevant, especially in developing and underdeveloped countries. Solving this problem requires the joint efforts of scientific and regulatory bodies.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136361038","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

Features of the technology of enriched whipped fermented milk desserts consumed in a thawed state 在解冻状态下食用的浓缩打发发酵乳甜点的技术特点

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-19

A. Tvorogova, I. Gursky, N. Kazakova, I. Korolev

引用次数: 0

Compensation of additive interference in the technological processes of the dairy industry 乳品工业工艺过程中添加剂干扰的补偿

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-15

N. Pryanichnikova, S. Khurshudyan

引用次数: 0

Biotechnological aspects of the production of curd products for specialized nutrition 生物技术方面生产凝乳产品的专门营养

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-4

N. Gavrilova, N. Ivanova, N. Chernopolskaya

引用次数: 0

Ultrasonic processing in yogurt production technology 超声波加工在酸奶生产中的应用

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-3

A. Borisenko, E. Kostenko, K. Kostenko, A. Borisenko, A. Malsugenov, V. Misyura

{"title":"Ultrasonic processing in yogurt production technology","authors":"A. Borisenko, E. Kostenko, K. Kostenko, A. Borisenko, A. Malsugenov, V. Misyura","doi":"10.21603/1019-8946-2023-5-3","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-3","url":null,"abstract":"The aim of the study was to study the effect of ultrasonic treatment on the rheological and total qualitative characteristics of finished products in the production of yoghurts. The raw materials used were normalized pasteurized milk with a fat content of 2,5 %, protein and skimmed milk residue — at least 3,2 and 9,5 %, respectively, Lactoferm ECO dry yogurt starter culture (Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgarius). The results of the analysis of the dispersed composition of the milk mixture after 2,5 hours of fermentation, as well as the dependence of the shear stress and the effective viscosity coefficient on the deformation rate gradient are presented. Ultrasonic treatment helps to increase the dispersion of the milk mixture, the formation of a homogeneous mesh protein matrix with a high level of interconnections and a smaller pore size. A comprehensive study of rheological parameters, microscopy and organoleptic analysis allowed us to conclude that samples of fermented milk product produced using ultrasonic processing have higher consumer properties compared to yogurt obtained using traditional technology.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136361043","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

Peculiarities of hydrogen peroxide use in dairy enterprises 双氧水在乳品企业应用的特点

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-10

B. Manevich, E. Burykina

引用次数: 0

Development of enriched thick yogurt 浓缩浓酸奶的研制

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-22

N. Dunchenko, V. Rashed, V. Yankovskaya

引用次数: 0

The effect of carbohydrate levels in the diets of highly productive cows on dairy productivity 高产奶牛日粮中碳水化合物水平对奶牛产量的影响

Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-13

A. Nakonechny, A. Dydykina, A. Vyazminov

{"title":"The effect of carbohydrate levels in the diets of highly productive cows on dairy productivity","authors":"A. Nakonechny, A. Dydykina, A. Vyazminov","doi":"10.21603/1019-8946-2023-5-13","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-13","url":null,"abstract":"The influence of the level of readily available carbohydrates in the diets of cows of the Kholmogorsky breed on the production efficiency and qualitative characteristics of milk has been studied. A twofold increase in the sugar-protein ratio in diets at the height of lactation contributed to an increase in milk productivity by 4,6 %. There was a significant effect (P=0,95) of an increase in the level of carbohydrates on an increase in the protein content in milk by 0,14 abs. % and the content of dry skimmed milk residue by 0,128 abs. %. The dependence on the level of sugars in the diet of cows was determined, expressed in a positive correlation of the protein content in milk at the beginning and end of the experiment (r=0,54), and the content of sugars and dry skimmed milk residue (r=0,76). When cows consume an additional amount of readily available carbohydrates, the service period is reduced by 14,9 days. The biochemical analysis of blood revealed a more intensive course of metabolic processes. The level of alpha- and gamma-globulins responsible for the formation of immunity in animals of the experimental group increased by 0,74–0,79 % compared to the control group. During the experiment, there was a pronounced tendency to increase the concentration of glucose by 10,6 %, which indicates a positive energy balance in the body of experimental animals. The additional introduction of 741 g per day of readily available carbohydrates into the diet increases the biological value of milk, has a positive effect on economic indicators. The research results show the importance of balancing diets by the level of readily available carbohydrates in order to obtain high-grade dairy products.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136361036","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