{"title":"Influence of Lactose Hydrolyzation on Properties of Yogurt and Sour Milk","authors":"Ju. Krysanova, V. Bliadze","doi":"10.21603/1019-8946-2023-5-23","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-23","url":null,"abstract":"The effect of lactose hydrolysis on the properties of fermented milk products has been studied. The following sour-milk products were used to produce experimental samples: lactose-free milk obtained by enzymatic hydrolysis using «Bonlacta™» (15250 SDLU/g, IFF Nutrition & Biosciences Inc., USA); sourdough consisting of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius subsp. thermophilus (yogurt) and St. salivarius subsp. thermophilus (sour milk/ prostokvasha). Sour milk and yogurt produced with the same starters but with conventional milk were used as controls. Lactose-free yogurt produced had a stronger clot, fewer viable cells, longer fermentation time and lower titratable acidity compared to the control yogurt. The viscosity of the lactose-free product was slightly different from that of the control. The lactose-free yogurt was also found to have a stronger clot and slightly lower titratable acidity. However, unlike yogurt, the viscosity of the lactose-free sour milk was higher than that of the control, and the duration of fermentation as well as the number of viable cells were the same. Nevertheless, both lactose-free products complied with the Technical Regulation of the Customs Union 033/2013","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":"136361039","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":"Development of dairy farming in the leading regions of the Siberian Federal District","authors":"M. Kudinova, E. Udovik, N. Suray, V. Nosov","doi":"10.21603/1019-8946-2023-5-17","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-17","url":null,"abstract":"A set of indicators of milk production in the Siberian Federal District is considered. Data are given for the leading regions of the district (Altai Territory, Novosibirsk Region, Omsk Region, Krasnoyarsk Territory), as well as Irkutsk Region. A comparative analysis of the development of dairy farming in certain regions of the Siberian Federal District showed that dairy farming in Siberia is one of the most important elements in the structure of the agro-industrial complex and makes a significant contribution to the development of Russian agriculture. Despite the reduction in the number of cows, there is an increase in the productivity of the dairy herd.","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":"136361037","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":"Biological properties of L. helveticus strains","authors":"V. Leonova, A. Begunova","doi":"10.21603/1019-8946-2023-5-9","DOIUrl":"https://doi.org/10.21603/1019-8946-2023-5-9","url":null,"abstract":"The biological properties of three strains of L. helvetcus were studied. All studied strains metabolize D-galactose. The L. helveticus AB strain utilizes D-glucose, D-fructose, N-acetylglucosamine, and D-trehalose; L. helveticus 20T — D-mannose, N-acetylglucosamine; L. helveticus H-9 — D-glucose, D-lactose, D-trehalose. All strains showed high β-galactosidase activity, as well as the activity of acid phosphatase, naphthol-AS-BI hydrolase, leucine arylamidase, and cystine arylamidase. For L. helveticus 20T and L. helveticus AB strains, valine arylamidase activity was found. All strains are sensitive to gentamicin, ampicillin, tetracycline, azithromycin, lincomycin, chloramphenicol. The data obtained indicate the safety of using strains as part of starter cultures and as producers of metabolite additives in terms of reducing the risk of spreading antibiotic resistance.","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":"136361042","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}
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