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Enrichment of dairy products with missing nutrients in the diet of Russians 在俄罗斯人的饮食中增加乳制品中缺少的营养
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-7
V. Kodentsova, D. Risnik
{"title":"Enrichment of dairy products with missing nutrients in the diet of Russians","authors":"V. Kodentsova, D. Risnik","doi":"10.21603/1019-8946-2023-5-7","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-7","url":null,"abstract":"The aim of the study is to analyze modern approaches to the enrichment of dairy products with missing nutrients in the diet — a complex of micronutrients and dietary fiber. Based on the presence of multiple micronutrient deficiencies in the population and taking into account the relationship of micronutrients in the organism, the most popular and effective is the enrichment of dairy products with a complex of vitamins and minerals in the form of multicomponent premixes. In recent years, β-glucans from various origins and apple pomace have been increasingly used as a source of dietary fiber. Cereal β-glucans have technological and biological properties. The dose of β-glucans for fermented milk products is in the range of 0,1–0,5 %, for cheeses and cheese-like products — 0,2–1,4 %, for ice cream and frozen desserts — 0,5–2,0 %. The advantage of apple pomace is the simultaneous high content of dietary fiber and antioxidant compounds. The introduction of dry pomace powder into the formulation of yogurt and fermented milk products at a dose of up to 3 % provides an improvement in technological parameters, an increase in syneresis and antioxidant properties of the product.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"11 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":"136359940","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
Whey permeate powder: microbiological points during different stages of production 乳清渗透粉:不同生产阶段的微生物点
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-14
D. Paveleva, Ekaterina Bogdanova, E. Rudnichenko, E. Melnikova
{"title":"Whey permeate powder: microbiological points during different stages of production","authors":"D. Paveleva, Ekaterina Bogdanova, E. Rudnichenko, E. Melnikova","doi":"10.21603/1019-8946-2023-5-14","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-14","url":null,"abstract":"Changes in the qualitative and quantitative composition of the microflora of demineralized whey permeate at various stages of the technological process after ultrafiltration, nanofiltration, electrodialysis and spray drying have been investigated. The experiments were conducted in accordance with arbitration and generally accepted methods in research practice. The chemical composition and microbiological parameters of the initial whey, its concentrate and permeate have been established. The technological process of obtaining permeate made it possible to reduce the number of microorganisms by more than 90 %. Bacterial contamination decreases mainly at the stages of whey pasteurization (92 %) and ultrafiltration fractionation (80 %). This technology makes it possible to obtain a standard product with quality and safety indicators corresponding to the Codex Alimentarius CXS 331–2017.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"70 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":"136360104","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 effect of fruit and berry supplements on the content of vitamin C in yoghurts 水果和浆果补充剂对酸奶中维生素C含量的影响
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-12
Yu. Kosikova, T. Korshik, A. Mastikhina, A. Limarov
{"title":"The effect of fruit and berry supplements on the content of vitamin C in yoghurts","authors":"Yu. Kosikova, T. Korshik, A. Mastikhina, A. Limarov","doi":"10.21603/1019-8946-2023-5-12","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-12","url":null,"abstract":"In this article provides data research about changes of Vitamin C concentration in fruit and berry yogurts during the storage. Marked that correlation of the sort of fruit and berry supplement with the process of changing vitamin C content is negligible. The type of supplement has almost no effect on the safety of vitamin C during the storage of yoghurts and directly depends on the initial content of vitamin C in supplement. In this regard it was proposed to consider new non-traditional types of supllement with hight content of vitamin C in raw materials","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"90 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":"136359945","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
Starter cultures yesterday, today, tomorrow... 昨天，今天，明天…
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-20
N. Sorokina, E. Kuraeva
{"title":"Starter cultures yesterday, today, tomorrow...","authors":"N. Sorokina, E. Kuraeva","doi":"10.21603/1019-8946-2023-5-20","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-20","url":null,"abstract":"The article considers the issues of providing the dairy industry with Russian-made bacterial sourdough, ways to solve the problem of import substitution, providing biofactories with collection cultures of lactic acid bacteria, the assortment and classification of bacterial starter cultures, features of the use of additional and protective cultures, compliance of the species composition of starter cultures with the requirements of the legislation of the Customs Union.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"84 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":"136360103","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 methods of DNA extraction from raw milk 原料奶中DNA提取方法的研究
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-8
E. Lazareva, A. Khan, O. Fomenko
{"title":"Research of methods of DNA extraction from raw milk","authors":"E. Lazareva, A. Khan, O. Fomenko","doi":"10.21603/1019-8946-2023-5-8","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-8","url":null,"abstract":"This article presents the results of work on the study of the effectiveness of various methods of DNA isolation for use in the analysis of biosafety of milk and dairy products by PCR. Some components of milk, such as proteases and calcium ions, can significantly reduce the effectiveness of PCR and lead to distortion of the results. We have given quantitative (DNA concentration) and qualitative assessments (amplification followed by gel electrophoresis) to commercial DNA purification kits «DNA-sorb-S-M» and «DNA-Extran-2». The results obtained indicate the applicability of the selected kits for the isolation of deoxyribonucleic acids from raw milk, the quality and quantity of which allows them to be used for the successful subsequent molecular genetic analysis of the safety and authenticity of milk.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"56 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":"136361044","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
Effect of Lactobacillus acidophilus on biofilm growth in cheese whey 嗜酸乳杆菌对干酪乳清生物膜生长的影响
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-16
S. Ryabtseva, Yu. Brezhneva, George S Anisimov
{"title":"Effect of Lactobacillus acidophilus on biofilm growth in cheese whey","authors":"S. Ryabtseva, Yu. Brezhneva, George S Anisimov","doi":"10.21603/1019-8946-2023-5-16","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-16","url":null,"abstract":"The modeling of the biofilms formation in cheese whey on glass under static conditions including with Lactobacillus acidophilus was carried out. Biofilm development in cheese whey is faster than in its ultrafiltration permeate. The basis of the three-dimensional structure of a mature biofilm is made up of representatives of the genera included in the group of sanitary indicative microorganisms. Yeasts are involved in all stages of biofilm formation. L. acidophilus cells of the «BK-Uglich-AV» starter actively integrate into the biofilm structure, inhibiting the growth of gram-negative bacteria and contributing to the destruction of the exopolysaccharide layer, but without affecting yeast. The data obtained can be used both for the development of biofilm control methods in the dairy industry and for biotechnological purposes.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"97 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":"136359943","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
Milk ingredients are the future of dairy production 牛奶配料是乳制品生产的未来
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-21
E. Melnikova, E. Rudnichenko, S. Kuznetsova
{"title":"Milk ingredients are the future of dairy production","authors":"E. Melnikova, E. Rudnichenko, S. Kuznetsova","doi":"10.21603/1019-8946-2023-5-21","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-21","url":null,"abstract":"The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"259 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":"136359789","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
Smart farming in the dairy raw material supply chain 乳品原料供应链中的智能农业
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-11
L. Manitskaya, N. Dunchenko, T. Anikienko
{"title":"Smart farming in the dairy raw material supply chain","authors":"L. Manitskaya, N. Dunchenko, T. Anikienko","doi":"10.21603/1019-8946-2023-5-11","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-11","url":null,"abstract":"The interaction of traceability systems is analyzed. The reasons and difficulties of implementation of some systems are revealed. Proposals are given for the further development and interaction of systems from «smart farming» to the counter.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"52 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":"136360102","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
Anti-pathogenic properties of the starter microflora in presence of pectin olygosacharides 果胶寡糖存在下发酵剂菌群的抗致病性
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-5
M. Kaledina, A Fedosova, D. Litovkina, V. Vitkovskaya, I. Baidina
{"title":"Anti-pathogenic properties of the starter microflora in presence of pectin olygosacharides","authors":"M. Kaledina, A Fedosova, D. Litovkina, V. Vitkovskaya, I. Baidina","doi":"10.21603/1019-8946-2023-5-5","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-5","url":null,"abstract":"Anti-pathogenic activity is an integral part of the main characteristics of fermented functional products based on bifidobacteria and lactobacilli. Pectin oligosaccharides are promising prebiotic components for the microflora of fermented milk drinks, since they have a potential synergistic effect. The antibacterial effect of starter cultures traditionally used in the dairy industry against pathogenic strains of Escherichia coli EPEC, Escherichia coli VTEC and Staphylococcus aureus in the presence of pectin oligosaccharides was studied in vitro. It has been experimentally proven that pectin oligosaccharides are suitable for use as a probiotic for bifid-containing products, they positively affect the metabolism of probiotic cultures, enhance anti-pathogenic activity and do not inhibit the growth of other starter cultures.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"90 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":"136361022","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
Influence of whey protein hydrolysate on surface- active and foaming properties of curd whey 乳清蛋白水解物对凝乳乳清表面活性和发泡性能的影响
Молочная промышленность Pub Date : 2023-10-10 DOI: 10.21603/1019-8946-2023-5-24
A. Novokshanova
{"title":"Influence of whey protein hydrolysate on surface- active and foaming properties of curd whey","authors":"A. Novokshanova","doi":"10.21603/1019-8946-2023-5-24","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-24","url":null,"abstract":"The surface-active and foaming properties of systems containing 100 cm3 of curd whey and from 1 to 3 g of milk whey protein hydrolysate with a degree of hydrolysis of 60 % were studied. The control was whey samples without hydrolysate. The mass fractions of protein, fat, lactose and solids, active acidity, viscosity and surface tension of the samples were studied by instrument methods. The parameters of serum foaming with hydrolysate were studied by whipping 100 cm3 samples at a speed of 10,000 rpm for 10 seconds in a cylinder. When adding hydrolysate, a tendency was observed to decrease the active acidity and increase the viscosity of the whey without a noticeable change in the surface tension of the prototypes. The addition of up to 3 % hydrolysate of whey proteins to the curd whey of a deep degree of hydrolysis of peptide bonds (60 %) had a positive effect on the surfactant and foaming properties of the serum. The observed effects are primarily due to an increase in the mass fraction of whey proteins that perform the function of surfactants in these systems.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"42 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":"136361031","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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