Cheese- and buttermaking最新文献_第2页

Effect of Stabilizing Solution on Specific Activity and Thermal Stability of Rennet Preparations 稳定溶液对雷尼特制剂比活度和热稳定性的影响

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-11

Alexander Prosekov, Anastasiya Grishkova, Aleksandr Belov

引用次数: 0

Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature 高凝乳焦化温度下半硬奶酪的生物技术参数

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-8

N. Kopaneva, Natalya Gavrilova, N. Chernopolskaya

{"title":"Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature","authors":"N. Kopaneva, Natalya Gavrilova, N. Chernopolskaya","doi":"10.21603/2073-4018-2023-4-8","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-8","url":null,"abstract":"The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"47 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185853","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

Natural Radioprotectors of Plant Origin in Dairy Industry 乳业中的植物源天然防辐射剂

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-7

Galina Donskaya, L. Krekker, Elena Kolosova, Viktor Drozhzhin, Varazdat Karapetyan

{"title":"Natural Radioprotectors of Plant Origin in Dairy Industry","authors":"Galina Donskaya, L. Krekker, Elena Kolosova, Viktor Drozhzhin, Varazdat Karapetyan","doi":"10.21603/2073-4018-2023-4-7","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-7","url":null,"abstract":"Certain dairy products are known for their antiradiation properties. This article opens with some theoretical aspects of long-term radiation exposure and prevention of free radical processes to move on to the methods that counteract oxidative stress and cell damage in the human body. The empirical part of the research featured the radioprotective properties of milk thistle (Silybum), which were determined by conventional analytical and physico-chemical methods. Milk thistle seed flour was studied for antioxidant activity, which appeared to be 2,400 times as high as that of pasteurized milk. The research objective was to develop a dairy product fortified with milk thistle: to reveal the optimal dose of milk thistle flour, to define the technology that would preserve the antioxidant properties, and to select the most efficient introduction method. The mineral composition of milk thistle flour (100 g) included 1006.66 mg Ca, 457.19 mg Mg, 1082.71 mg K; 1.62 mg Cu, 6.07 mg Z, 8.26 mg Fe, and 701.48 mg P. Eggshells served as a source of calcium to fortify the drink. The resulting fermented dairy product with milk thistle flour proved to be functional as it demonstrated alimentary action against radiostrontium. One glass (200 ml) contained 1,000 mg Calcium, which exceeded the daily physiological need. The study also involved microbiological and sensory evaluation, which proved that the samples fermented with acidophilic starter culture had the optimal sensory profile.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186032","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 Thermal Treatment on Physicochemical, Structural, and Mechanical Properties of Natural Cheese 热处理对天然奶酪理化、结构和机械特性的影响

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-20

Galina Sviridenko, A. Shishkina, V. Kalabushkin, E. Uskova

{"title":"Effect of Thermal Treatment on Physicochemical, Structural, and Mechanical Properties of Natural Cheese","authors":"Galina Sviridenko, A. Shishkina, V. Kalabushkin, E. Uskova","doi":"10.21603/2073-4018-2023-4-20","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-20","url":null,"abstract":"The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"182 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186118","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

Let’s talk about permeates 让我们来谈谈渗透剂

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-3

Tat'yana Volkova

引用次数: 0

Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese 热机械加工对天然奶酪功能特性的影响

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-17

Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova

引用次数: 0

The use of wild berries in soft cheese technology 在软奶酪技术中使用野生浆果

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-12

Lyudmila I. Eliseeva, Konstantin Stepanov, Veronida Egorova

引用次数: 0

Neural Networks in Designing Control Systems for Agro-Industrial Enterprises 神经网络在农工企业控制系统设计中的应用

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-18

Aleksandr Grachev

引用次数: 0

Regional Prospects of Cheese Making Industry: Current Status and Development 奶酪制作业的地区前景：现状与发展

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-5

I. Kovaleva, Margarita Kudinova

{"title":"Regional Prospects of Cheese Making Industry: Current Status and Development","authors":"I. Kovaleva, Margarita Kudinova","doi":"10.21603/2073-4018-2023-4-5","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-5","url":null,"abstract":"Cheese is a unique product of animal origin. The history of cheese-making dates back millennia, and every nation has its own traditional cheese formulations. Recent decades have seen a growing public interest in craft cheese-making and national cheese-making. As a multinational country, Russia boasts a wide range of traditional cheeses. However, the domestic cheese market belongs mainly to such popular foreign cheese sorts as Mozzarella, Camembert, Tilsit, Brie, etc. The steady increase in consumer demand for cheese products encourages cheese-makers to expand their product range, and, in their search for new formulations, they often appeal to traditional cheeses, e.g., those produced in the Altai Region. Despite this trend, the average annual per capita consumption of cheese in Russia remains at 6.5 kg while in some other developed countries this criterion is as high as 16 kg. The present development assessment of the Russian cheese-making industry showed a severe shortage in domestic direct-application starter cultures. Russian cheese-makers prefer imported recombinant milk-clotting enzymes, which significantly hampers industrial development. A new domestic production could provide enough raw materials to satisfy the growing demand for rennet products. At present, the raw milk production capabilities cannot meet the ever-increasing needs. The domestic market of dairy raw materials is dominated by cow milk while goat milk and sheep milk are associated mainly with soft cheeses, and buffalo milk occupies a very narrow sector of craft cheese-making.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"59 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185783","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 Influence Of Smoking Modes On Color Formationsausage Processed Cheeses 熏制方式对颜色形成的影响加工奶酪

Cheese- and buttermaking Pub Date : 2023-12-06 DOI: 10.21603/2073-4018-2023-4-2

Elena Orlova, V. Kalabushkin, Elena Alekseeva

引用次数: 0