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Effect of Packaging Method on Butter Quality Preservation 包装方法对黄油品质保存的影响
Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-4
E. Topnikova, N. Ivanova, M. Zakharova, Ekaterina Pirogova
{"title":"Effect of Packaging Method on Butter Quality Preservation","authors":"E. Topnikova, N. Ivanova, M. Zakharova, Ekaterina Pirogova","doi":"10.21603/1019-8946-2024-2-4","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-4","url":null,"abstract":"The article introduces a comparative analysis of storage capacity of butter packaged in different ways. Butter with a fat fraction of 72.5 % was studied in a monolith sample with stabilized structure and in fluid state during processing. The authors traced the changes in sensory, microbiological, and physicochemical parameters using standard methods at different temperature conditions. When the storage conditions followed State Standard GOST 32261, the in-line packaging method proved more effective: it reduced microbiological risks and increased the shelf-life of the packaged butter. The product also proved resistant to aggravated temperatures, which means that such butter would be able to preserve its quality and safety even under cold chain violations during transportation and sales. The spoilage test results can be used to predict the storage capacity of packaged butter based on initial contamination with various microorganisms.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"134 S446","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694289","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
Fortifying Dairy Products with Vitamin A Nano-Emulsion 用维生素 A 纳米乳液强化乳制品
Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-2
Andrey Blinov, Alexey Gvozdenko, Alexey Golik, Maxim Kolodkin, Dionis Filippov
{"title":"Fortifying Dairy Products with Vitamin A Nano-Emulsion","authors":"Andrey Blinov, Alexey Gvozdenko, Alexey Golik, Maxim Kolodkin, Dionis Filippov","doi":"10.21603/1019-8946-2024-2-2","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-2","url":null,"abstract":"Vitamin A deficiency can be compensated by fortifying socially essential foods with its nano-emulsion. This research featured the effect of vitamin A nanoemulsion on the physicochemical parameters of pasteurized milk with a fat content of 3.2 %. To synthesize the vitamin A nano-emulsion, vitamin A was mixed with Tween 80 as a solubilizer. The dynamic light scattering method showed that the average hydrodynamic radius of vitamin A micelles was 62 ±13 nm. In this study, vitamin A nano-emulsion had no significant effect on such physicochemical properties of milk as titratable acidity, radius of protein and fat fractions, and ζ-potential and electrical conductivity. The additive demonstrated good prospects as a source of vitamin A to be used in the dairy industry.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":" 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140691190","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
Prospects for Fortifying Preserved Dairy Products with Iodized Whey Proteins 用加碘乳清蛋白强化腌制乳制品的前景
Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-6
I. Barkovskaya
{"title":"Prospects for Fortifying Preserved Dairy Products with Iodized Whey Proteins","authors":"I. Barkovskaya","doi":"10.21603/1019-8946-2024-2-6","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-6","url":null,"abstract":"Iodine is an essential trace element involved in the synthesis of thyroid hormones. Its deficiency may trigger pathologies of various kinds in all age groups. Over the last 20 years, two billion people in the world have been diagnosed with iodine deficiency. In Russia, this number is 14 million. In 1994, the World Health Organization introduced several salt iodization programs, and the global level of iodine deficiency and related diseases went down. However, some countries still experience social inequality in iodized salt intake. Moreover, inorganic forms of iodine get unstable during transportation and cooking. As a result, iodized salt cannot be considered a universal method. This article features new approaches to iodine deficiency prevention, e.g., high-iodine diets. The research objective was to analyze the market of iodized dairy foods, including canned dairy products. The review featured the existing technologies of fortifying whole-milk products and canned or otherwise preserved dairy foods with iodine. Such products have some disadvantages. For instance, production of organic iodine preparations is time-consuming, and the resulting products often lack trace elements that facilitate iodine metabolism, e.g., zinc. In this connection, the functional food industry needs new food additives to iodize dairy products. Partially hydrolyzed whey proteins seem a promising raw material for iodine and zinc immobilization.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"14 S3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140693211","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
Market for Enteral Nutrition Products 肠内营养产品市场
Dairy industry Pub Date : 2024-04-17 DOI: 10.21603/1019-8946-2024-2-1
Evgeniya Agarkova, Natalia Sherstneva
{"title":"Market for Enteral Nutrition Products","authors":"Evgeniya Agarkova, Natalia Sherstneva","doi":"10.21603/1019-8946-2024-2-1","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-1","url":null,"abstract":"Balanced nutrition is an important stage that often defines the outcome of treatment process for many diseases. The demand for therapeutic nutrition increases as disease diagnostics becomes more successful. As a result, the development and production of dietary food formulas is a priority task for domestic food producers, especially in the conditions of import substitution. In fact, the European Union and the United States remain Russia’s key suppliers of enteral nutrition products: 90% of this market belongs to foreign companies. Ingredients for enteral nutrition products also come from abroad. Most domestic enteral products are produced by Infaprim. This company offers a wide range of products, including various types of baby formulas. However, the production volume is insufficient to meet the domestic demand, considering that new studies keep revealing the need for new enteral nutrition products for certain groups of patients. This review describes the main types of enteral nutrition foods on the Russian market. The formulas differ in protein content, whey proteins being the most popular ones, as well as in energy value, packaging, and chemical composition. The current state of the domestic market for enteral products determines an urgent need to develop new technologies for enteral nutrition foods to substitute the currently imported products.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":" 30","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140692739","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
Electrolysis Solutions in Sanitation: Past and Present 电解卫生解决方案：过去与现在
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-3
B. Manevich, Evgeniy Titov
{"title":"Electrolysis Solutions in Sanitation: Past and Present","authors":"B. Manevich, Evgeniy Titov","doi":"10.21603/1019-8946-2024-1-3","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-3","url":null,"abstract":"New knowledge about biofilm microorganisms and their resistance needs new approaches to disinfection. The article traces the story of electrolysis, as well as inorganic chloractive and oxygen-active disinfectants. It describes the basic electrolysis scheme for obtaining salines and electrochemically activated substances. As a rule, their properties determine the target efficiency of the disinfectant. Certain electrochemical processes occur in anodic and cathodic chambers during electrolysis. They are associated with redox reactions of strongly adsorbed electroactive intermediate molecular forms obtained from water. They depend on the concentration of electrolyte in the solution, current power, electrolysis time, temperature, etc. The electrolytic method has good industrial prospects as it simultaneously produces chloractive anolyte solutions and alkaline catholyte solutions. They can be used as a complex for equipment sanitization purposes.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"115 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140449886","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 Fat Globule Membrane Proteins. 8. Fatty Acid-Binding Protein (FABP) 牛奶脂肪球膜蛋白。脂肪酸结合蛋白（FABP）
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-6
Vadim Elchaninov
{"title":"Milk Fat Globule Membrane Proteins. 8. Fatty Acid-Binding Protein (FABP)","authors":"Vadim Elchaninov","doi":"10.21603/1019-8946-2024-1-6","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-6","url":null,"abstract":"This article continues a series of reviews about the structure and functions of milk fat globule membrane (MFGM) proteins in cow’s milk. This installment introduces publications on the biochemistry of fatty acid binding protein (FABP), which is a polypeptide component of MFGM. The article gives a brief history of its discovery, as well as profiles the proteins that bind hydrophobic ligands and describes the methods of FABP identification in MFGM preparations. Other aspects of FABP studies include: isoforms and modern nomenclature; amino acid sequence and reactions to post-translational modification; spatial organization; mechanisms for binding fatty acids to lipids; well-investigated and hypothesized physiological functions; the effect of haplotypes on milk fatty acids, yield, and protein content.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"13 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139958941","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-Containing Ice-Cream with Improved Protein-Carbohydrate and Mineral Composition 改进了蛋白质-碳水化合物和矿物质成分的含奶冰淇淋
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-7
A. Tvorogova, P. Sitnikova
{"title":"Milk-Containing Ice-Cream with Improved Protein-Carbohydrate and Mineral Composition","authors":"A. Tvorogova, P. Sitnikova","doi":"10.21603/1019-8946-2024-1-7","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-7","url":null,"abstract":"Milk-containing ice-cream is low in fat and non-fat milk solids. To maintain the conventional sensory and technological properties, dry substances have to be restored, including dry milk solids. This article introduces a new formulation of milk-containing ice-cream with an improved protein-carbohydrate and mineral content and the conventional sensory profile. Whey protein concentrates and dry cheese whey served as substitute components. The research involved physical, chemical, microstructural, and thermostatic methods. In the experimental product, 2 % whey protein concentrate and 4 % dry cheese whey brought dry milk solids up to 38 %, which was similar to the control milk ice-cream sample. The dispersion of ice crystals and the thermal and shape stability were also similar to the traditional ice-cream. However, the dynamic viscosity and the temperature of freezer discharge of the experimental mix exceeded those of the control sample by 1.5 times and 0.6 °C, respectively, while the aerating ability and the air-phase dispersion were lower. Whey protein concentrates and dry cheese improved the protein-carbohydrate and mineral composition of the milk-containing ice-cream, as well as made it possible to approximate it to the traditional sensory parameters. A further study is necessary to select flavors that could improve the sensory profile of the milk-containing ice-cream product.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139959229","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
Color Profile of Ice Cream with Concentrates and Whey Protein Microparticles 含浓缩物和乳清蛋白微粒的冰淇淋色谱
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-4
I. Gurskiy, A. Tvorogova
{"title":"Color Profile of Ice Cream with Concentrates and Whey Protein Microparticles","authors":"I. Gurskiy, A. Tvorogova","doi":"10.21603/1019-8946-2024-1-4","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-4","url":null,"abstract":"Ice cream is one of the most popular desserts all over the world because it possesses excellent sensory characteristics and is highly nutritional. Whey proteins can increase the biological value of ice cream. They are often used in non-fat dry milk powder to reduce its cost. However, whey proteins and casein differ in color. Therefore, replacing milk solids of non-fat proteins with whey proteins hay affect the color profile of the final product. The study registered the color changes in ice cream with different ratios of non-fat dry milk powder, microparticles, and whey protein concentrates. The spectrophotometric method made it possible to assess the key color characteristics, i.e., yellowness, whiteness, and overall color difference. Larger quantities of protein concentrates darkened the final product from 96 to 91.5. A mix of microparticles and whey protein concentrates had no effect on the color profile while each component applied on its own proved significant, as did some other variables. After replacing dry milk proteins, the whiteness index dropped to 85 whereas the yellowness index reached 18. The overall color difference showed that the consumer is likely to notice the replacement of dry milk powder with whey protein concentrates. However, the differences between samples with different ratios were either undetectable or insignificant. The obtained results can be used in qualitative tests to detect the presence of whey proteins in the ice cream protein composition.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"101 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140451414","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
Innovative Forms of Iron as Essential Trace Element in Dairy Fortification 创新形式的铁作为乳制品强化剂中的基本微量元素
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-1
Andrey Blinov, Alexey Golik, Alexey Gvozdenko, Alexander Serov, Z. Rekhman
{"title":"Innovative Forms of Iron as Essential Trace Element in Dairy Fortification","authors":"Andrey Blinov, Alexey Golik, Alexey Gvozdenko, Alexander Serov, Z. Rekhman","doi":"10.21603/1019-8946-2024-1-1","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-1","url":null,"abstract":"This article introduces a new method for fortification of dairy products. It is based on a synthesis of biologically active complexes of ascorbic acid, trace iron, and such essential amino acids as lysine, phenylalanine, isoleucine, tryptophan, methionine, valine, and threonine. The computer modeling of the complex structure made it possible to define the optimal interaction parameters of the formulation components. The complex of ascorbic acid, iron, and tryptophan demonstrated the most potent antioxidant activity.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"22 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140449590","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 Antioxidants and Food Losses: Analysis and Prospects 天然抗氧化剂与食物损失：分析与展望
Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-9
Alexey Golubev, N. Dunchenko, S. Kuptsova
{"title":"Natural Antioxidants and Food Losses: Analysis and Prospects","authors":"Alexey Golubev, N. Dunchenko, S. Kuptsova","doi":"10.21603/1019-8946-2024-1-9","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-9","url":null,"abstract":"The article provides an analysis of food losses at the global level. The authors linked the level of economic well-being to dairy losses. They examined the effect of various aspects on the shelf-life of dairy products and highlighted the differences in the consumption of highfat dairy products in high-income countries. Natural antioxidants could provide an effective solution to the dairy spoilage problem.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"28 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140450438","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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