Dairy Raw Materials Research Articles

Creation of fortified products from dairy raw materials with low technological characteristics

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy

Iodine performs a number of important functions in the body, participating in the synthesis of thyroid hormones, which creates the need for constant replenishment of the element in adequate amounts. Continuous monitoring of micronutrient deficiency in the Russian Federation reveals low average daily iodine intake and an increase in the number of cases of thyroid diseases in the period from 2010 to 2020. This actualizes the need to develop new therapeutic and preventive approaches to replenish iodine deficiency. The aim of the review is to analyze the problem of iodine deficiency in Russia and existing practices of its leveling in order to develop a new approach to the prevention and treatment of iodine deficiency conditions. The sample includes publications in Russian and English in the period from 2002 to 2023, using the resources of scientific metric databases Elibrary, Google Scholar, CyberLeninka, PubMed and ScienceDirect. The research work showed that the common practice of eliminating iodine deficiency is to increase the level of consumption of the trace element in the diet, the consequence of which is the availability of a wide range of iodized food supplements and products on the market. However, the analysis of the current functional nutrition sector has revealed a number of drawbacks associated with low bioavailability of the element and its resistance to technological factors in the production of food products. The article presents the key factors influencing the effectiveness of nutritional supplements being developed for nutritional correction of iodine deficiency. They are based on the evaluation of existing means of prevention. The study proposes the development of the technology of whey hydrolysates enriched with iodine and zinc. Application in food production of a food additive based on protein components of milk whey opens new opportunities for processing of secondary dairy raw materials and for full utilization of all milk components. The rich amino acid composition of the additive helps to increase the concentration of essential trace elements in products, as amino acid residues are able to bind iodine and chelate zinc.

УПРАВЛІННЯ ЗМІНАМИ НА ПІДПРИЄМСТВАХ МОЛОКОПРОДУКТОВОГО СЕКТОРУ УКРАЇНИ

The article is devoted to studying modern trends in the development of Ukraine's milk processing sector. It also reveals the level of actual dairy product consumption by the country's population. As the study results showed, it has been significantly lower than the recommended parameters in recent years. Your role in the dairy sector is crucial to addressing this issue and shaping the future of the industry. The dynamics of milk production volumes by main categories of producers were analyzed. The key structural changes in the industry's development have been identified, among which the most significant is the long-term concentration of production in the sector of small producers—households. In the modern structure of milk production, the share of households in the population is 66%, and 31% is provided by agricultural enterprises of various forms of management. The concentration of production of dairy raw materials within the household sector is accompanied by a low number of problematic issues that hold back the potential of greening, innovative development, and increasing the competitiveness of domestic dairy products. However, there is a silver lining. Strategic orientations for further management changes in the dairy sector of Ukraine's enterprises were outlined, highlighting the potential for organic dairy production. The activation of further development of organic dairy production and the greening of dairy products and trade brands were identified as critical factors. According to the current assessment, the share of organic milk production in EU countries is insignificant. This creates real prospects for Ukrainian dairy companies to increase their competitive potential in the domestic and European milk products market. Based on the research results, a list of the main characteristics inherent in organic production in the country's dairy sector was substantiated. The set of key challenges that necessitate the constant management of changes in the dairy industry enterprises are outlined. The main ones are defined as: structural disparities by category of milk producers, constant complication of dairy product quality standards by the EU, loss of the potential of domestic feed production, low paying demand of the population of Ukraine, slow pace of transformations towards greening and implementation of sustainable development initiatives of the agri-food sector of Ukraine. However, the research results also demonstrated active trends in the development of trademarks of dairy companies in Ukraine, which contributes to a more intensive formation of competitive advantages among them. These findings are crucial for understanding the current state and potential future of the dairy sector, and they also inspire hope for the industry's future.

Definition of the Change Regulations in the Porosity of Semi-permeable Membranes After the Separation of Dairy Raw Materials

Topicality. The article provides a methodology for calculating structural and physical characteristics of semi-permeable membranes after their use in the technological process. During the operation of the membranes, the permeability decreases due to the clogging of their pores with colloidal substances. As a result, it is necessary to obtain data on the distribution of pores on the surface of the investigated ultrafiltration membrane. The aim of the article is to determine the change regularities in the porosity of the semi-permeable membrane, which is used in the technological process of separating dairy raw materials. This will make it possible to predict hydrodynamic properties of the ultrafiltration membrane. Research methods. A strain-measuring (statistical) method is offered, as well as structural and physical characteristics of semi-permeable membranes are determined in the process of membrane filtration of skimmed dairy raw materials. The possibility of constructing mathematical dependencies and methods for determining physical properties and structural analysis of the semi-permeable membrane is highlighted. This technique makes it possible to define not only the surface of the semi-permeable membrane, but also the surface of the polarisation layer of high molecular weight substances. Results. Based on the research results, the dependences of physical properties and structural components of the semi-permeable membrane after the processing of dairy raw materials are constructed. The results of the conducted study show that after ultrafiltration of skimmed dairy raw materials, the pore sizes undergo significant changes. Conclusions and discussion. An increase in the number of pores with a diameter of less than 10 nm is established. The spectrum of the radii of microcapillaries shifts towards decreasing, which occurs as a result of the deposition of particles of the dispersed phase in the microcapillaries. The implementation of research results can take place in industrial conditions, in order to determine the structural and physical characteristics of different types of membranes during the concentration of liquids of different origins for the development of new modifications of filter elements. The conditions for the industrial use of the obtained results are the resolution of issues relating to the laboratory studies of structural and physical characteristics with production results.

Evaluation of the quality of brynza cheese from a mixture of dairy raw materials

Evaluation of the quality of brynza cheese from a mixture of dairy raw materials

CHARACTERISATION AND PROCESSING ALTERNATIVES OF MILK WHEY

Nowadays, much attention is being paid to a more complete and rational use of all components of milk in the process of its industrial processing. The purpose of this work were to study secondary dairy raw materials (curd whey and cheese whey) and use them for further processing. This paper presents data on the composition of whey: physico-chemical parameters of whey and mineral composition and further prospects for the processing of whey. The demand for whey in the world is growing. This is mainly because whey is used in various industries: food, feed industry, etc. The development of the manufacturing sector in most developing countries generates demand for food ingredients, primarily for the production of functional nutrition. Increased consumption of meat products is a major factor in the development of the feed industry. Whey is often used to produce high-quality balanced feeds. Due to its composition, whey is a promising basis for obtaining functional food products. The results of the physicochemical analyses showed that the composition of the whey (cheese and curd) consists of the primary and most valuable components and also the nutritional value of whey, such a milk, which characterized by harmlessness, high quality, good digestibility, optimal ratio of nutrients, sufficient calorie content, biological also physiological usefulness. In addition, cheese whey contains potassium, which accounts for 16,70%, calcium – 14,14%, and main macronutrients of the curd whey are calcium – 26,08%, and phosphorus 18,40%. Based on the results, it can be concluded that this determines the expediency of using whey in the production of functional foods.

EVALUATION OF THE QUALITY OF SALTY SOFT CHEESE WITH THE ADDITION OF A VEGETABLE COMPONENT

The article describes the course of cooking soft salty cheese with the addition of a vegetable component and conducted special studies, product reviews, product quality indicators.The results of the study of physico-chemical, microbiological parameters, physico-chemical parameters of soft salted cheese with the addition of a vegetable component are presented. One of the most important indicators in determining the quality of raw materials and choosing them as raw materials for further processing are its physico-chemical properties and organoleptic characteristics. Microbiological parameters of soft salted cheese, including physico-chemical parameters, were studied in laboratory conditions.In order to produce cheese of guaranteed quality, studies of hop safety parameters were carried out, as well as the physico-chemical composition of dairy raw materials was studied. The stage of administration of the plant extract has been determined.An effective cheese recipe has also been developed. The amount of special sauce for storing the finished product was also calculated, which indicates that the soft cheese dipped in the sauce has a long shelf life and tastes very pleasant.All studies were conducted in the laboratory of the Institute of Cheese Making at the Federal Altai Scientific Center of Agrobiotechnology in Barnaul (Russia) and were taken into account according to a special protocol.

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

The article presents the results of research on the study of the chemical, mineral and amino acid composition of the initial and final materials of the production technology of a fermented milk product enriched with an extract of vegetable raw materials. As a sample of the initial product, the optimal composition of a combination of two types of dairy raw materials, 15% mare's milk and 85% cow's milk, obtained during experiments, was selected. The final product is a fermented milk product obtained from combined dairy raw materials. It was found that in the combined dairy raw materials, the mass fraction of protein is 3.86%, the mass fraction of fat is 4.66%, the mass fraction of carbohydrates is 4.95%, in the fermented milk product, the mass fraction of protein is 4.04%, the mass fraction of fat is 4.85%, the mass fraction of carbohydrates is 6.05%. The energy value of the fermented milk product, in kcal -82.5, of the combined feedstock -75.94 kcal. The amino acid composition in the studied samples showed the presence of such components as – arginine, lysine, tyrosine, phenylalanine, histidine, leucine+isoleucine, methionine, valine, proline, threonyl, serine, alanine and glycine. The mineral composition of the combined dairy raw materials in weight% is 14.15 calcium, 15.41 potassium, 12.36 phosphorus, 1.38 magnesium and 7.34 sodium. The results of the analyses confirmed the nutritional and biological value of both the initial and final products, the technology being developed for the production of functional dairy products.

Technology of meat and dairy products enriched with whey protein concentrate

This article presents improved technologies for the production of meat and dairy products, from goat milk and goat meat, using whey. The purpose of the research is to develop the technology and component composition of soft cheese and low - calorie sausage products enriched with whey protein concentrate. The scientific novelty of the project is to conduct experimental studies to study the chemical composition and technological properties of milk and meat of goats of indigenous breeds of the Pavlodar region and milk of imported goats of the Zaanensky and Gorky breeds. The enzyme preparation and its concentration, which provides the necessary density and viscosity of the resulting protein clot, are also justified and selected. A new method of enriching a meat product with whey proteins has been developed, which forms the appearance and appearance on the slice of a new type of sausage made from goat meat of indigenous breeds. The practical significance of the work lies in the development and optimization of the formulation and improvement of the technological process for the production of new types of meat and dairy products, from goat milk and goat meat, increased nutritional and biological value using whey. During the implementation of the research project for the development of the formulation of soft cheese from goat's milk and sausage product from goat meat, theoretical and experimental studies were carried out on the selection and justification of functional components (protein concentrates from secondary dairy raw materials). Formulations of new types of soft cheese and sausage products with a long shelf life, enriched with whey concentrate, have been tested in the laboratory conditions of the Department of Biotechnology of the NAO Toraigyrov University, as well as their storage capacity has been determined as a result of the conducted studies. In addition, qualitative (organoleptic, physico–chemical, microbiological) indicators of prototypes of finished products were determined.

Интегративный подход к классификации молочной сыворотки

In 2014-2020, the Russian cheese and cottage-cheese market turned to import substitution, which boosted the volume of whey production. However, whey processing for food purposes remains as low as 20–30%. Despite the constant state control and penalties, most dairy plants prefer to dump whey in the sewage system, where it mixes with wastewater, which is environmentally and economically irrational. The factors that prevent the dairy industry from transiting to complete cycles of whey deep processing include the lack of unified terminology and standardization of secondary dairy raw materials. Mechanisms of dairy protein coagulation are different, which leads to numerous standardization issues. Other technological factors also contribute to the differences in criteria approaches. This article introduces a new whey classification system based on an integrative approach that takes into account the main technological aspects of whey production. It relies on scientifically substantiated mechanisms of protein coagulation, i.e., rennet, acid, acid-cheese, thermoacid, and thermo-calcium, as well as on the principle of microfiltration of dairy raw materials in obtaining micellar casein. As a secondary factor, the research involved curd, casein, and coprecipitate whey. The resulting integrative approach to whey classification will make it possible to perform whey processing depending on whey properties, as well as to create new models of complete deep processing cycle.

Efficiency of investment activity in the dairy subcomplex

The article presents the results related to the evaluation of the effectiveness of investment activities in the dairy subcomplex. It is established that investments are an important component of the economic development of the dairy subcomplex, the effectiveness of which depends on a set of factors of the macro- and microeconomic environment, its organizational and economic characteristics, the investment strategy of enterprises, objects and sources of investment, the period for which capital is invested, the certainty of its future effect and the associated risk level. It was found out that in the conditions of low competitiveness of dairy subcomplex enterprises, there is a need to use effective investment projects, which significantly strengthened the role of investment efficiency analysis as a tool within which it is possible to justify, evaluate and select priority investment projects. It is determined that the task of analyzing the effectiveness of investments is the calculation of profits and cash flows, the assessment of their effectiveness, the identification of the influence of uncertainty factors on their profitability, the selection of optimal investment projects. It is advisable to organize the analysis of the effectiveness of investments in the following areas: the definition of subjects and objects of analysis; the choice of organizational forms of analysis, depending on the organizational structure and the distribution of responsibilities between individual performers; the preparation of the analysis program and its information support; analytical data processing, design and generalization of the analysis results. The proposed methodological approach to the analysis of investment efficiency takes into account the conditions of an unstable market environment (variable macroeconomic conditions, insufficient supply of dairy raw materials, uncertainty about wholesale purchase and sale prices), makes it possible to determine the effectiveness of investments, conduct risk analysis by simulation and predict data for risk analysis using regression methods.

ОЦЕНКА РАСПРЕДЕЛЕНИЯ ОСТАТОЧНЫХ КОЛИЧЕСТВ ЛЕКАРСТВЕННОГО ПРЕПАРАТА ПЕНИЦИЛЛИНА-G В МОЛОКЕ И МОЛОЧНЫХ ПРОДУКТАХ

The purpose of the study is to assess the impact of contamination of dairy raw materials with residual amounts of the drug penicillin-G on food quality indicators, as well as to monitor it using the Extenso multifunctional device and the arbitration method of high-performance liquid chromatography. The study took place at the All-Russian Research Institute of the Dairy Industry (Moscow). The objects of the study were scientific papers by Russian and foreign scientists published from 2017 to 2022, devoted to the study of the distribution of antibiotics in milk and its processed products, as well as control systems for veterinary drugs and medicinal substances in them. The search was carried out in the databases Pub Med, Scopus, Science Direct and Webof Science, as well as in the electronic scientific library eLibrary.ru using keywords: residues of veterinary drugs, distribution of antibiotics, milk, dairy raw materials, determination methods. Analysis of sources showed that the distribution of antibiotics among milk fractions depends on their lipophilic or hydrophilic properties. If the processing regimes (normalization, pasteurization and homogenization) of the starting raw materials are observed, antibiotics are stored in dairy products, binding to the structural components of milk (proteins and fats). Contamination of dairy raw materials with penicillin has a negative impact on the biological safety of products and leads to serious problems for both human health and the production process. However, this problem has received insufficient attention. It is necessary to expand control systems for veterinary drugs and medicinal substances in raw milk to ensure the toxicological safety of products and technological stages of production. One of the modern methods for studying beta-lactam antibiotics is the multifunctional Extenso system, which allows you to monitor veterinary residual drugs in a fast and cost-effective way.

БИОПРОДУКТ ДЛЯ ПРОФИЛАКТИЧЕСКОГО ПИТАНИЯ

The purpose of the study is to develop technology for a preventive bioproduct based on raw milk, enriched with plant components and probiotic cultures. Objectives: creating a biological product with a good mutual combination of ingredients of plant and animal origin, allowing to obtain high nutritional and biological value in the final product; determination of quality indicators and sanitary-significant indicators of the finished enriched bioproduct. Research was carried out at the Siberian Cossack Institute of Technology and Management (branch of the FSBEI HE Moscow State University of Technology and Management named after K.G. Razumovsky) using the production and laboratory facilities of VNIMI-Sibir LLC (Omsk). The main characteristics of the enriched product are planned: high protein-energy index, high content of macro- and microelements and probiotic microorganisms. In order to comply with all the declared characteristics of the product with preventive properties, it was decided to use curd cheese obtained by the acid method using the enrichment of probiotic microflora as the basis for the dessert bioproduct. In the course of research, the composition of a combined starter was experimentally selected, consisting of a monospecies lyophilized concentrate of thermophilic streptococci of the species Streptococcus thermophilus “BK-Uglich-TNV” and a complex probiotic culture AiBi B6.10MIX (Bifidobacterium sp., Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus ). The study investigated the feasibility of using natural frozen cranberry puree, pine nut seeds and apple pectin in the recipe as functional plant ingredients, which were introduced into dairy raw materials to enrich the dessert bioproduct with biologically active nutrients. A dessert bioproduct was developed with a high protein content (animal and vegetable) and high probiotic properties (Lg number of cells, CFU/1 cm3: lactic acid bacteria – 10.14 ± 0.1, bifidobacteria – 7.15 ± 0.1) and organoleptic characteristics, enriched with macro- and microelements, vitamins and dietary fiber, which is recommended for use in preventive nutrition.

Legal regulation of the state supply of milk, dairy raw materials and dairy products

The paper establishes that in the legal field of Ukraine there are more than 50 legal and regulatory acts that are directly or indirectly related to the regulation of the dairy industry market. The Law of Ukraine "On Milk and Dairy Products" is basic in the field of regulation of the dairy industry. The legislator fixed the interpretation of the main terms of the dairy industry in the relevant legal act - the Law of Ukraine "On Milk and Dairy Products". This act defines what "raw milk", "dairy raw materials", "dairy products", "traditional dairy products" are. Also, the legislator fixed the main institutions of the state policy of ensuring the safety and quality of milk and dairy products. In addition, the act discloses the issue of state support for producers of milk, dairy raw materials and dairy products and the mechanism for its implementation. It should be noted that the Law of Ukraine "On Milk and Dairy Products" regulates the legal and organizational foundations for ensuring the safety and quality of milk and dairy products for life and the health of the population and the environment during their production, transportation, processing, storage and sale, import into the customs territory and export from the customs territory of Ukraine. The study identified the main, in our opinion, regulatory legal acts that regulate the supply of milk, dairy raw materials and dairy products to the state, and also characterized their purpose, main provisions and meaning. It was found that milk and dairy products occupy a significant place in the market of food resources. It is noted that the production of dairy products is an important component of food security. It was found that providing the state with milk is a complex process that includes the following stages: milk production, milk processing, sale of dairy products, state regulation.

Amino Acid Composition of Cow's Milk of the North Caucasus Black-and-White Breed

The study of the amino acid composition of dairy raw materials, as shown in numerous studies of domestic and foreign authors, is relevant for conducting breeding work on genetic improvement of dairy, optimizing the system of raising animals of various sex and age groups, including lactating cows to prolong the productive longevity period. The purpose of the research was to study the amino acid composition of the milk of cows of the black-and-white Holsteinized breed, considering genotypic, age-related aspects, as well as with an increase in cow milk protein content. Studies on the composition of amino acids in milk were carried out on cows of a black-and-white breed of a pedigree breeding unit of the Stavropol Territory, the Russian Federation. The obtained results showed that the amino acid content in the black-and-white cow milk in the conditions of the North Caucasus corresponds to the parameters characteristic of the black-and-white Holsteinized breed, while the ratio of essential and interchangeable amino acids, considering age and genetic factors, varies in the range of 0.945-0.951, which is typical for high-quality milk. It was also found that in the process of increasing the protein content of cows by 0.2 abs. percentage from a protein level of 3.10% to 3.30%, a more intensive increase in essential amino acids in relation to interchangeable amino acids is observed, while the ratio of essential to interchangeable amino acids statistically significantly (p<0.05) increased by 1.66%, which is of particular importance for planning measures for the genetic improvement of protein content herds of black-and-white cattle.

МОЛОЧНАЯ СЫВОРОТКА – ЦЕННОЕ СЫРЬЕ В ТЕХНОЛОГИИ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After cooling to 40 °C2 °C, yogurt starter culture was added to the milk mixture, then the mixture was kept up to the titrated acidity of 75– 80 °T. The study established organoleptic parameters (GOST R ISO 22935-2-2011), titrated acidity (GOST R 54669-2011), viscosity of fermented milk product (GOST 9070-75), microbiological parameters (GOST 1044411-2013, GOST 32901-2014, GOST 33566-2015, GOST 33566-2015) for products with different demineralised whey content (0–6 %). As a result, yogurt containing 2 % of whey had the highest score. This product was milk-white in color, had a sour-milk taste and thick homogeneous consistency. The product energy value was calculated. The study found that 2 % demineralised whey powder increased proteins by 4 %, carbohydrates by 34.2 %, and the energy value of the product by 7.33 %. Whey is rich in biologically active substances, it boasts of antioxidant, immunomodulatory, and antitumor properties. Therefore, using whey for obtaining new food products is promising: it allows you to use health-saving technologies, solve environmental issues related to the disposal of production waste, resource conservation, secondary use of dairy raw materials.

РОЗВИТОК МОЛОЧНОЇ ПРОМИСЛОВОСТІ УКРАЇНИ: РЕАЛІЇ, ВИКЛИКИ ТА ПЕРСПЕКТИВИ

The current state, realities and development trends of the dairy industry of Ukraine are revealed. The main losses of the dairy industry during the war are identified. They are: 39 enterprises are located in the occupied territories, a decrease in livestock in the population sector, an increase in falsification, the growth of the shadow market (more than 20%), the complication and increase in the cost of export logistics, EU fears about threats from exports from of Ukraine. The analysis of the main indicators of the development of the dairy industry in Ukraine was carried out and a decrease in the number of milk processing enterprises, the volume of milk production and the volume of milk processing was revealed. A decrease in the share of milk production by households was established, which is caused by a decrease in the number of cattle in the households due to insufficient support for dairy farming from the state (as a result, a shortage of dairy raw materials restrains the development of the dairy industry). The export-import activity of the dairy industry was analyzed and a decrease in imports due to the outflow of immigrants abroad and changes in the exchange rate and growth in the volume of exports of dairy raw materials was revealed. The situation is especially threatening for those producers who produce cheese, because the specific weight of cheese in imports is 70%. It was revealed that increasing of export of dairy products without Ukrainian ports had become a difficult test for the dairy industry. Thanks to the strong cooperation of state authorities with European partners, Ukrainian companies found new sales markets and were able to increase the volume of goods on the EU market significantly. Prospects for the development of the dairy industry have been identified, effective measures at the legislative, macro- and micro levels regarding the revival of the Ukrainian dairy industry have been suggested and substantiated. It is founded that in order to rebuild and ensure the effective development of the dairy industry, it is first of all necessary to make changes at the legislative level, in particular to the Tax Code, to reduce the VAT for all dairy products, to cancel the VAT for imported innovative equipment, to promote the support of the industry at the state level, namely to focus on construction and reconstruction of livestock and processing complexes; to create opportunities under which enterprises will be able to produce milk in accordance with European sanitary standards.

ОЦІНКА СТАНУ РОЗВИТКУ МОЛОКОПРОДУКТОВОГО ПІДКОМПЛЕКСУ ЛЬВІВСЬКОЇ ОБЛАСТІ

The article defines the essence and structure of the dairy subcomplex as an important component of the agro-industrial complex of Ukraine, focusing on changes in its localization with the outbreak of full-scale military operations. The results of the functioning of its main sectors: cattle breeding and production of dairy raw materials, milk processing, export-import commodity operations with dairy products and the sphere of consumption are investigated. It is found that Lviv region, with its considerable potential, does not show good results in the domestic market of raw milk, but due to its territorial remoteness from the area of direct hostilities, it has to some extent strengthened its competitive position in this market. There are significant differences in the structure of raw milk production in the region compared to the national figures, and the same disproportions are typical for foreign trade operations with dairy products. At the same time, there are a significant number of milk processing enterprises operating in the region, both local, interregional and national. The analysis of the situation showed that over the past five years, there have been steady deterioration trends in almost all sectors of the dairy subcomplex in Lviv region. These include high costs of keeping livestock, reduced livestock numbers (especially in households), lower milk yields, difficulty ensuring high quality raw milk and sufficient quantities in private households, unfavourable pricing policy on the foreign dairy market, low solvency of the population, negative demographic changes, and a difficult security situation due to the ongoing military operations in the country, a serious shortage of energy resources, which makes it difficult or even impossible to ensure the proper quality of dairy products in the supply chain. To support domestic dairy producers in the region, programs are being implemented to support farming and small manufacturing businesses, numerous grants are being provided, and production cooperation is taking place with the involvement of foreign private and public investment, which is yielding positive results. Also, the dairy industry in Lviv region actively promotes its products in the retail market, which ensures high ratings throughout the country, and is engaged in both meeting the needs of defenders and their social support.

Ветеринарно-санитарная и технологическая оценка молока коров при использовании натуральных биологически активных компонентов рациона

The quality of dairy raw materials is strategically the main public problem. An important task for farmers was to supply high-quality raw materials to dairy processing plants so that they could produce various dairy products with high technological parameters. The purpose of our experiment was to use natural biologically active additives based on the stevia plant in feeding lactating cows. At the same time, veterinary and technological indicators of the quali-ty of the obtained milk were evaluated. According to our data, milking cows that received test feed supplements as part of the diet improved the quality of milk, which optimized its techno-logical suitability. The average daily milk yield of the test group I cows exceeded the control by 8,22 % by the end of the experiment, the fat content in the milk of the test group I animals increased by 3,4 %. The mass fraction of casein in the milk of the I test group was reliably (P<0,001) higher than the control by 11,2 %. According to the results of the study at the last stage of the experiment, the fat/protein, protein/ dry defatted milk residue and fat/ dry defatted milk residue ratios were optimized to the required parameters. The raw capacity of the milk obtained from the stock of test group I was higher than that of the control group and the animals of test group II. The results of the fermentation and rennet-fermentation test, evaluation of the thermal stability of the experimental milk also indicate positive dynamics from the point of view of optimizing the technological characteristics in the group where the proposed feed additives were used.

Studies of the composition of fermented milk product obtained from combined dairy raw materials using meso-thermophilic starter culture and plant extract

The dairy industry, as one of the main components of the food industry of the Republic of Kazakhstan, should not only provide the population with traditional types of milk and its processed products, but also participate in the formation of the concept of healthy nutrition by producing dairy products with new nutritional and biological properties aimed at improving the health of the population of all age categories. One of such directions is the enrichment of the composition of such products with biologically active substances from plant raw materials of local growth.Our previous studies have shown that the combination of raw milk raw materials, represented by cow's and mare's milk in a ratio of 85% and 15%, respectively, improves the physico-chemical, mineral and amino acid composition of the fermented milk product obtained from this raw material due to the presence of mare's milk in it.The use of an extract of vegetable raw materials for the enrichment of a fermented milk product is the next stage of our research on the production of functional dairy products. The article presents the results of experiments conducted to select the parameters of fermentation of the initial combined dairy raw materials with a starter culture containing meso-thermophilic cultures together with a plant extract with a study of the mineral, chemical, microbiological and amino acid composition of the resulting fermented milk product.A plant extract obtained from 6 types of medicinal plants was selected, consisting of 20 parts of hawthorn, 5 parts of sage, oregano, thyme, basil and 2.5 parts of cloves. The optimal amount of plant extract for enriching the fermented milk product has been established – no more than 3% of the total volume of the initial milk raw materials, which allows to correspond to the number of dairy microorganisms – at least 1 x 106 CFU/ cm3 , the normalized value laid down in TR CU 033/2013, and also not to worsen the organoleptic parameters of the final fermented milk product.The content of amino acids in the fermented milk product due to enrichment with plant extract, for example, arginine increases by 2.5 times, lysine by 2 times, tyrosine by 15%, phenylalanine by 25%, histidine by 33%, leucine isoleucine compared to the original dairy raw materials by 37%.