Dairy industry最新文献

Sweet Condensed Milk: Effect of Critical Storage Conditions on Metal Can Seams 甜炼乳：关键储存条件对金属罐接缝的影响

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-3

Alexandr Kruchinin, E. Bolshakova, Elena Illarionova, S. Turovskaya, I. Barkovskaya

{"title":"Sweet Condensed Milk: Effect of Critical Storage Conditions on Metal Can Seams","authors":"Alexandr Kruchinin, E. Bolshakova, Elena Illarionova, S. Turovskaya, I. Barkovskaya","doi":"10.21603/1019-8946-2024-3-3","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-3","url":null,"abstract":"Sweet condensed milk is a popular canned milk product with a high nutritional value and a long shelf-life. It boasts high domestic demand because it is used in various sectors of the food industry. In addition, canned milk is part of state reserve and military supply. Due to its unique properties, it is indispensible in the Russian Arctic and is exported to countries with hot climate. However, extreme temperatures affect both the quality of the product and the safety of metal cans. This research featured the impact of extreme storage conditions on the integrity of seams. Seams were tested for overlaps and thickness after storage at single-stage and multi-stage temperature modes in the range of -50 ºC ↔ 50 ºC. The biggest gaps were found in the samples after a single-stage temperature route of 5 ºC → 50 ºC, 14 days → -50 ºC, 14 days → 5 ºC. The seam overlaps at the lids decreased by 1.45 % after 14 days of storage and by 1.67 % after 28 days; for the bottom seams, the measurements were 1.84 and 2.26 %, respectively. The single-stage freezing had a greater negative effect on the seam quality than the longer multi-stage freezing. However, the overlap values in all experimental samples corresponded to the standard and exceeded 57.76 % for lids and ≥ 59.75 % for bottoms. All mean thickness values of lids and bottoms maintained the standard 1.43 mm. The obtained seam geometry of metal cans with sweet condensed milk will make it possible to develop transportation and storage recommendations in countries with extreme climates.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"1 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347285","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 Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure 蛋白质和胶浓缩物对牛奶冰淇淋稠度和结构的影响

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-2

A. Landikhovskaya, A. Tvorogova

{"title":"Effect of Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure","authors":"A. Landikhovskaya, A. Tvorogova","doi":"10.21603/1019-8946-2024-3-2","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-2","url":null,"abstract":"Milk-containing ice-cream has a reduced content of milk non-fat solids, which affects its consistency and structure. The research objective was to study the effect of milk and whey protein concentrates on the consistency and structure of milk-containing ice-cream. It also featured effective compositions of polysaccharides based on guar, xanthan, and tara gums. Traditional milk ice-cream served as control. The rheological, microstructural, and thermostatic research methods revealed that complex food additives with gums and protein concentrates improved the viscosity of icecream mixes. The sample with protein concentrates and guar and xanthan gums showed the best dynamic viscosity indicators, which exceeded those of the control sample by 2.2 times. The combination of protein and gum concentrates in milk-containing ice-cream reduced its hardness by 1.4–2.0 times. The high dispersion of ice crystals and the air phase were comparable to those of the conventional ice-cream. However, the samples with whey protein concentrates and guar and xanthan gums very soon experienced a significant decrease (1.5 times) in the air phase dispersion. Stabilizers based on gums and milk protein concentrate raised the thermal stability of the final product while whey stabilizers reduced it. Milk and whey protein concentrates, as well as guar, xanthan, and tara gums, proved efficient as part of stabilization systems in milk-containing ice-cream.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"13 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141346366","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

Triglyceride Composition of Unprocessed Cow’s Milk 未加工牛奶中的甘油三酯成分

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-4

Alexandra Evsiukova

引用次数: 0

Modeling Protein-Carbohydrate Composition of Products Made by Preheated Cheese Technology 用预热奶酪技术制作产品的蛋白质-碳水化合物组成模型

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-5

G. Sviridenko, A. Shishkina, V. Kalabushkin, Elena Alekseeva

{"title":"Modeling Protein-Carbohydrate Composition of Products Made by Preheated Cheese Technology","authors":"G. Sviridenko, A. Shishkina, V. Kalabushkin, Elena Alekseeva","doi":"10.21603/1019-8946-2024-3-5","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-5","url":null,"abstract":"The article describes the taste, smell, consistency, active acidity, penetration tension, and functional properties of products modeled on the basis of proteincarbohydrate raw materials, i.e., casein and modified starch, produced by the thermal technical processing. The physicochemical assessment involved standard methods. The list of functional properties to be tested included grating and shredding, melting, blistering, browning, and elasticity. The specialized pizza cheese rating scale was developed at the All-Russian Scientific Resarch Institute of Butter- and Cheesemaking. The taste of the product depended on the casein and starch ratio. In addition, the consistency and pH of the finished product depended on the type of modified starch and the concentration of the emulsifying salt. The research revealed a correlation between the penetration tension and raw material composition, moisture mass fraction, and emulsifying salt. The regression analysis made it possible to obtain equations for the effect of composition on melting and elasticity. The optimal ratio of raw materials resulted in a product that was close to preheated cheeses in many indicators: 25.8 % rennet casein, 18.3 % modified starch BL 240 with protein and carbohydrate ratio of 58.5/41.5, 1.0 % emulsifying salt, and 54.9% water, which provided 60.0 ± 2.0 % moisture content in the finished product.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"36 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348455","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

Gas-Forming Citrate-Fermentation by Lactococci 乳酸菌发酵柠檬酸盐形成气体的过程

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-6

Irina Kucherenko, E. Kuraeva, Anna Duganova

{"title":"Gas-Forming Citrate-Fermentation by Lactococci","authors":"Irina Kucherenko, E. Kuraeva, Anna Duganova","doi":"10.21603/1019-8946-2024-3-6","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-6","url":null,"abstract":"In milk processing, effective microbiological control depends on the correct choice of lactic acid bacteria in the microflora of bacterial starters. However, polyspecific starter consortia of acid-forming and aroma-forming lactococci still have no distinct criteria. The experiment included the rate of gas formation and the maximal gas production by citrate-fermenting lactococci at optimal and minimal temperatures, as well as at production conditions used for thermallyprocessed cheeses with low-temperature second heating and fermented milk products. After 168 hours of observation at optimal cultivation temperature, the gas-forming lactococci were divided into three groups according to the maximal volume of gas produced. The first group included 30.0 % of cultures from the total number of strains; their gas-forming activity was weak and ranged from 8.20 to 20.0 cm3 of carbon dioxide. The second group amounted to 50.0 % and showed an average gas-forming activity of 20.0–30.0 cm3. The third group comprised 20.0 % and possessed a strong gas-forming activity of ≥ 30.0 cm3. The strains differed in the abovementioned indicators and could be ranked by gas-forming properties to develop selection criteria for bacterial starter cultures to be used in fermented dairy products and cheeses. The article introduces statistics on the effect of production temperature on the gas-forming activity by L. lactis subsp. lactis biovar diacetylactis, which were ranked by their gas-forming activity under the processing conditions applied to fermented dairy products and cheese.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"69 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348069","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

Social Functions of Dairy Trade 乳品贸易的社会功能

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-7

Alexander Nikishin, Oksana Karashchuk, Elena Mayorova, Alexey Boldiasov

引用次数: 0

Acid Anolytes in Food Sanitation 食品卫生中的酸性溶解物

Dairy industry Pub Date : 2024-06-13 DOI: 10.21603/1019-8946-2024-3-1

B. Manevich, Evgeniy Titov

引用次数: 0

Integrated Risk Management System in Food Production: Theory and Model 食品生产中的综合风险管理系统：理论与模型

Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-3

Elena Voloshina, N. Dunchenko

引用次数: 0

Protein Determination in Milk: Urgent Issues 牛奶中蛋白质的测定：急需解决的问题

Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-8

O. Lepilkina, Anastasia Grigorieva, A.Yu Guseva

引用次数: 0

Improving Lactose Crystallization in Milk Sugar Production 改进奶糖生产中的乳糖结晶过程

Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-7

V.A. Shokhalov, Anna Gnezdilov, V.N. Shokhalova

{"title":"Improving Lactose Crystallization in Milk Sugar Production","authors":"V.A. Shokhalov, Anna Gnezdilov, V.N. Shokhalova","doi":"10.21603/1019-8946-2024-2-7","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-7","url":null,"abstract":"This article introduces a new milk sugar technology with improved purification and lactose crystallization. The technology consisted of ultrafiltration of skim milk, nanofiltration of UV-permeate, electrodialysis, condensing, lactose crystallization, and drying. Nanofiltration followed by electrodialysis provided 70–90 % desalting. After condensing to 53–55 % solids, the resulting syrup was heated to 75 °C. The lactose crystallization included two stages. During the first stage, the syrup was cooled by 4–5 °C per 1 min until it dropped down to 27–33 °C, i.e., the temperature of enhanced lactose crystallization. At that moment, 0.01–0.02 % fine crystalline lactose entered the syrup. At the second stage, the crystallized substance continued to cool down at a rate of 1–2 °C per 1 min until the temperature was 10–15 °C. To complete the process, the crystalline lactose remained at this temperature for 5–10 min. The finished product was subjected to granulometric microscopy to determine the homogeneity coefficient. The homogeneity of crystals increased, which means that the quality of the finished product improved. The cooling method was tested on the premises of the Scientific and Experimental Dairy Plant, N. V. Vereshchagin Vologda State Dairy Academy.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"212 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140693058","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