Mass Fraction Of Fat Research Articles

Modeling of the qualitative state of oilseeds from soybean seeds by multifactorial analysis of factor areas

The production of oil products in Ukraine is a leader not only in the European but also in the world market of food and processing industry products, therefore, the priority areas of scientific research in this field are the effective assessment of the quality of the oil obtained. Existing methods for assessing this product by organoleptic characteristics are subjective and do not allow the use of parameters that require more complex measurement technologies; which in general makes it impossible to conduct a comprehensive analysis of the quality of the studied product. The purpose of this study was to develop and implement a mathematical modeling method for numerical analysis of the quality of soybean oil product varieties. Qualitative assessment of the studied oil varieties was carried out using such indicators as the mass fraction of fat, peroxide, and acid number; content of free fatty acids, phosphatides, moisture, and impurities; it allowed to perform a numerical analysis using dimensionless complexes regarding the condition of the studied oil product varieties and compliance with regulatory indicators. When processing experimental data and calculating the developed quality criteria, programming methods, Excel, and COMPASS mathematical environments were used, which allowed the construction of geometric quality models and the necessary assessment criteria. According to the results of the research, it turned out that the characteristics of the studied varieties "OAS Avatar", "ES Mentor", "Sigalia", "ES Mentor" and "Gallek" do not meet the requirements for compliance with the quality thresholds by 160 - 220%, however, their current characteristics, which were selected for assessment, are within the average normative indicators. The proposed mathematical models can be implemented for practical application in assessing the condition of any complex object of research using an unlimited number of characteristics. At the same time, the main requirements for these parameters are their breadth of coverage of the physical, mechanical, and chemical-biological properties of the product and the ability to provide an objective and thorough assessment of its condition.

Substantiating technological factors for preparing fermented milk-containing products with a combined composition of raw materials with a long storage period

This paper substantiates and defines the technological parameters for obtaining stable emulsions when making fermented milk-containing products. The object of research was the modes of mechanical and heat treatment of mixtures with a combined composition of raw materials based on dairy and vegetable fats. The task to be solved was to obtain stable emulsions by two-stage homogenization of the cream-vegetable mixture and the heat treatment temperature of the fermented cream-vegetable mixture with a combined composition of raw materials with a fat content of 10 % and 15 %. It is shown that during the homogenization of a cream-vegetable mixture with a mass fraction of fat of 10 %, the pressure in the first stage should be 10.0–12.0 MPa, in the second – 2.5–3.0 MPa; for a cream-vegetable mixture with a mass fraction of fat of 15 %, the pressure in the first stage is 8.0–10.0 MPa, in the second – 2.5–3.0 MPa. Modes of thermomechanical processing of the fermented cream-vegetable mixture at temperatures of 65±2 and 70±2 °C to ensure the microbiological stability of the milk-containing product during storage have been substantiated. A stabilizing system based on milk proteins has been selected. It was established that in order to improve the consistency, increase heat resistance, and avoid foaming of the finished product, it is necessary to perform thermomechanical processing of the fermented cream-vegetable mixture with a fat content of 10 % and 15 % at temperatures of 70±2 °С and 65±2 °С, respectively, and mass fraction stabilizer – 0.5 % and 0.15 %, respectively. The research data do not always coincide with previously established patterns, which is due to the difference in the chemical composition of the studied food systems, as well as the methods of their preparation and use. The results of the work could be used in the technology of milk-containing products with a combined fat composition

Влияние сквашенной молочной основы на показатели качества мороженого и кисломолочных взбитых десертов

Fermented ice-cream and dairy desserts are a healthy alternative to traditional sweets. However, the fermented milk base may affect the quality of high-fat ice-cream and frozen or defrosted whipped fermented desserts. In this study, adding 30% yogurt to the traditional ice cream with 12% fat led to a marginal decrease in the dispersion of air phase and ice crystals. In addition, the permissible anisidine value was reached twice as fast as in the control sample. The experimental fermented desserts demonstrated an increase in such consistency indices as dynamic viscosity (50 times), hardness (1.7 times), apparent module (2 times), and stickiness (11.5 times). The defrosted fermented desserts showed a better air-phase dispersion after 6 h of storage. The average diameter of air bubbles in the fermented milk desserts was 1.5 times as small as in milk after 24 h. The fermented milk base proved commercially feasible for ice-cream and ice-cream desserts. However, producers have to consider its effect on the consistency, dispersion, and fat oxidation. Further research will feature the effect of fat mass fraction, acidity, and overrun on the fat-phase oxidation in ice-cream and whipped desserts.

Critical Indicators of Oxidative Stability of Confectionery Products

The article presents the results of accelerated tests of pastry biscuits with a mass fraction of fat of 17%, stored at two temperatures: +40°C and +50 °C, with a monthly assessment of indicators. The aim of the experiment was to establish critical organoleptic and physico-chemical parameters that allow an objective assessment of the processes of oxidative spoilage in confectionery products. Along with the standard indicators established by GOST R 70412 (1), the acid number and organoleptic characteristics were additionally determined according to the developed methodology using a point scale.

Влияние уровня «защищенных» жиров в рационах высокопродуктивных коров на молочную продуктивность

The amount of fat in the diets of Kholmogory dairy cows is known to affect milk yield and its quality, as well as the economic efficiency of milk sales. In this research, the content of protected fats in the diets of high-yielding dairy cows was raised from 771.9 g to 1,023.9 g (32.6%) during full lactation by adding 300 g calcium salts of fatty acids per day. As a result, the milk yield increased by 8.0% (P = 0.95). The mass fraction of fat increased by 0.05% while that of protein rose by 0.03%, which improved the overall quality of milk. The experimental milk samples demonstrated a slight increase in non-fat milk solids (0.052%). The level of urea rose slightly (2.9 mg/100 mL) and reached 21.1 mg/100 mL, which corresponded to official standards and was a marker of a balanced diet. The study revealed a moderate positive correlation (r = 0.35) between the feed energy and the lactation performance. Protected fats had no significant effect on coagulation time and cottage cheese yield. The experimental diet demonstrated economic efficiency by increasing the potential profits from milk sales by 15.5%.

Влияние основной кислотообразующей микрофлоры бактериальных заквасок на формирование органолептического профиля сыров с низкой температурой второго нагревания

Sensory properties of cheese define consumer choice. Their taste and smell depend on many production and maturation factors. These processes result in a dairy hydrolysis complex. If the technology of production and maturation are violated, the final component composition acquires undesired taste, consistency, and appearance. The taste of cheese depends on a number of factors, one of which is the type of starter microflora. This study assessed the effect of monospecific cultures of acid-forming types (Lactococcus lactis subsp. lactis, Lactococcus cremoris, and Streptococcus thermophilus) on the sensory profile of cheese with low-temperature second thermal treatment. The experiment featured semi-hard Gollandsky cheese with a fat mass fraction of 45 % solids. The experimental cheese underwent sensory evaluation for appearance, taste, smell, consistency, and pattern. The monospecific cultures failed to render the cheese its specific pungency, slight sourness, elasticity, slight brittleness, and a pattern of round or oval eyes. However, each acid-forming starter had a different effect on the sensory properties and defect risks.

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

Veterinary and sanitary assessment of milk quality in black-and-white cows fed with extruded compound feeds in North Kazakhstan

Background: Today, one of the most effective ways to increase the digestibility of nutrients is extrusion processing. Raw materials are exposed to high temperatures and pressure, which leads to qualitative and nutritional transformations. The study aims to identify the effect of extruded compound feeds on cow productivity and the qualitative composition of milk.Methods: Based on the chemical analysis of milk, the following indicators were studied: fat mass fraction, protein mass fraction, casein, lactose, dry matter, skimmed milk residue, urea, density, titrated acidity, active acidity, and somatic cells. An organoleptic evaluation of milk was carried out according to the following indicators: color, smell, taste, appearance, and consistency. Once a month, a control milking was carried out to account for productivity.Results: The EG's raw milk had higher casein and lactose content compared to the CG, with EG II showing the highest levels. Additionally, milk from the EG contained more solids, indicating better nutritional and technological properties, with solid content being 3.8-5.7% higher than in the CG.Conclusion: Based on the obtained results, it was found that milk productivity had increased by 10-20%, the fat mass fraction by 7-10%, the protein mass fraction by 5.1-6.5%, the amount of dry matter by 3.8-5.7%, and lactose by 1.1-4.3%.Keywords: Extruded Compound Feeds; Milk Productivity; Black-And-White Breed; Fat; Protein

Studying the relationship of the type of higher nervous activity with the milk productivity of cows

The purpose of the presented research was to study the influence of the type of higher nervous activity (HNA) on the secretion of organic components of milk in various milking conditions. The studies were carried out in 2 periods. The first period was standard, and in the second there was a conditioned stimulus - the presence of an outsider. Black-and-white cows were assigned to four types of higher nervous activity: type 1 - strong, balanced; type 2 - strong, unbalanced; 3 - strong, inert; 4 - weak, inhibitory. In the first period, type 2 cows showed a significant decrease in the amount of milk, fat and glucose, but the mass fraction of protein in milk tended to increase separately for each milking by 0.22 %. The ratio of the mass fraction of protein to the percentage of lactose for two milkings was significantly higher by 0.06, in relation to type 1. In type 3, in general, for two milkings, an increase in lactose by 13.3 g, fat - by 7.0 g was noted, in contrast to the indicators of the first type. Animals of the fourth type tended to reduce milk secretion to 18.3 %. Also, the mass fraction of fat in milk was lower to 0.53 % (P < 0.05) and protein to 0.28 %, and the proportion of lactose in milk, on the contrary, was consistently higher in both milkings by 0.25-0,26 % (P < 0.05). In the second period (with a conditioned stimulus), cows of the second group showed a positive trend towards an increase in the mass fraction of protein in the morning with machine milking by 0.26 % (P < 0.05), and with manual milking by 0.32 % (P < 0.05), in relation to the first group. The mass fraction of fat during machine and manual milking in animals of the second type tended to decrease. In the third group, the indicators of milk of the first streams in the morning were higher by 0.99 % (P < 0.05) - fat, by 0.33 % - protein, by 0.09 % - lactose, in relation to the first type of higher nervous activity. In cows with a weak, inhibitory nervous system, the influence of the conditioned stimulus contributed to a decrease in the ratios of the mass fraction of fat and protein in milk to lactose to 0.14 and 0.09, compared with type 1 cows.

Features of yogurt technology with germinated grains

Among the wide assortment of dairy products, a special role is played by high-protein fermented milk products – yogurts, the production and assortment of which must be significantly increased. It is yogurts that are in great demand among the population as a light, complete snack, and they have long since become components of various dishes. Therefore, we consider it expedient to expand the range of such a necessary fermented milk product as yogurt by adding sprouted cereal grains to its composition, as the need to consume nutritionally complete products is growing and there is a need to create dairy products with a new, improved composition. The work presents the technology of making yogurt using germinated grains of cereal crops of the “CHOICE” company. Yogurt is made according to the classical technology, the bacterial preparation YoFlex Creamy 2.0 and Premium 2.0 was used for the fermentation of the normalized mixture. 4 samples of yogurt were obtained: Control, sample 1 – using an additive in the amount of 3 %, sample 2 – using an additive in the amount of 6 %, sample 3 – using an additive in the amount of 10 %. A study of dairy raw materials for compliance with the requirements of current regulatory documentation was carried out, as well as a study of the finished product – yogurt with sprouted cereal grains for compliance of organoleptic, physico-chemical and microbiological indicators with the requirements of the Standard. The titrated acidity in milk was determined according to DSTU 3624-92 “Milk and dairy products. Titrometric methods of determining acidity”. The active acidity of milk and yogurt was measured with an electronic pH meter “Muttler Toledo MP220” and according to GOST 19881-74 “Potentiometric analyzers for controlling the pH of milk and products. General technical conditions”. Organoleptic indicators were determined according to DSTU 3662: 2018 “Cow's milk. Procurement requirements”. Determination of protein, lactose, mass fraction of fat and density of milk was carried out on the “Ecomilk” device. The general rules of sampling were carried out according to DSTU IDF 117B:2003. Acidity, as well as organoleptic indicators and safety indicators were controlled in the finished product. It was established that the optimal percentage of the use of sprouted grains is 6 %, because such a percentage has a positive effect on the formation of the taste and aroma of yogurt, which is very important for the consumer. We recommend consuming yogurt within 12–14 days, as yogurt loses its qualities and safety characteristics in the future.

Влияние возраста первого отела на молочную продуктивность и качество молока

Nowadays, in order to reduce the cost of replacement heifers raising, early insemination and, accordingly, earlier use of cows are practiced in many farms. The purpose of the research is to study the relationship between milk productivity and the age of the first insemination of Holstein heifers under the conditions of OOO Kaluzhskaya Niva (a limited liability company under the laws of Russian Federation) in the Peremyshl district. The experimental groups were formed from cows with completed fourth lactation, taking into account the age of the first fruitful insemination. As the result of the study, it was found out that the optimal insemination index is observed at heifers of the first and second groups upon reaching the age of 12-14 months with a live weight of 337.6-340.9 kg. The shortage of live weight of heifers by the age of 12 months lengthens the time of raising, and reduces the effectiveness of their insemination (group 4 – the multiplicity of insemination is 3.3). The maximum growth rate was observed at heifers of the first group and made 865-931 g/day, which is 6.1-32.1% higher than in heifers of the other groups. When analyzing the dairy productivity of cows, there is a tendency to decrease the level at the second and third lactations, and an increase in the fourth lactation in comparison with the first one. More balanced lactation activity in a number of lactations is observed in cows of the third group (II lactation decreased by 2%, III - decreased by 5%, IV – increased by 17.5%, compared with the first lactation). At the same time, the variation in milk yield in cows of the other groups ranges from -9.2% to +20.6%. The differences in the indicators of the mass fraction of fat and the mass fraction of protein in milk of cows of different groups are not significant. The tendency of decrease of the mass fraction of fat in milk in cows of all groups is noted by the 4th lactation, with increase in the mass fraction of protein. Thus, for the manifestation of high milk productivity and its preservation in a number of lactation, the optimal age for the first insemination of Holstein heifers is 15-16 months.

ОЦЕНКА КОРОВ-ПЕРВОТЁЛОК ЧЁРНО-ПЁСТРОЙ ПОРОДЫ ПО ДНК-МАРКЕРАМ, АССОЦИИРОВАННЫХ С ХОЗЯЙСТВЕННО-ПОЛЕЗНЫМИ ПРИЗНАКАМИ

At present time are widely used genetic markers as means in the selection of highly productive animals. Since the genes: CSN3 (kappa-casein), PIT-1 (pituitary-specific transcription factor), PRL (prolactin), GH (somatotropin) are polymorphic and encode various proteins, the study of their influence on the productive traits of cattle is relevant. In this regard, the goal of the work is to determine the influence of complex genotypes of the studied genes on the milk productivity of first-calf cows of the Black-and-White breed bred in the collective farm-breeding plant «Kazminsky» in the Kochubeevsky district of the Stavropol Territory. The place of research is the Department of Genetics and Biotechnology, VNIIOK, a branch of the North Caucasian Federal National Research Center. This article presents the results of DNA genotyping of allelic polymorphism for the CSN3, PIT-1, PRL, GH genes using PCR-RFLP methods in first-calf cows of the Black-and-White breed. It was established that these genes in the studied sample are polymorphic. The frequency of occurrence of the desired CSN3B allele in the studied sample was 0.23. The presence of alleles PIT-1A and PIT-1B of the pituitary-specific transcription factor gene was noted with a frequency of occurrence of 0.52 and 0.48. A feature of the PRL gene polymorphism was the fairly high frequency of occurrence of the PRLA allele (0.60). In this study sample of dairy cattle, the frequency of occurrence of the desired GHL allele of the somatotropin gene was 0.62. All variants of complex genotypes were also identified and their relationship with milk productivity in black-and-white cows was noted. The study sample was dominated by animals carrying complex desirable genotypes, consisting of four and three marker alleles of three and two genes (CSN3AB/PIT-1BB/GHLV; CSN3AB/PIT1AB/GHLL or PIT-1AB/PRLAB/GHLV; PIT-1AA/GHLL ) - 46.7 %. Milk yield per lactation between groups of black-and-white first-calf cows with different complex genotypes ranged from 5839.14 to 8611.33 kg. The mass fraction of fat in milk ranged from 3.93 to 4.04 %, and protein from 2.99 to 3.14 %.

Влияние катодной электрохимической активации молока на свойства сливочного масла

Pasteurization and sterilization of milk are known to affect its biological properties. Cathodic electrochemical activation offers a prospective alternative to the abovementioned processes. It involves soluble amino acids of whey proteins that are selected from α-lactoalbumins and β-lactoglobulins, including such amino acids as asparagine, glycine, glutamine, serine, threonine, and tyrosine at 0.5 wt. %. Cathodic electrochemical activation provides a long-term preservation of antioxidant properties: titratable acidity ≤ 17 °T, active acidity (pH) 8-10.5; pathogenic microflora ≤ 8×104 (CFU)/cm3. In this study, the butter sample obtained from electrochemically activated milk demonstrated better sensory properties than the control. As for the physicochemical variables, the experimental sample had a 2.5% higher moisture level while the mass fraction of fat was 81.5% and the titratable acidity was slightly lower than that of the control sample (by 0.3%). After three months of storage, the increase in yeast and mold was by 3 CFU/g in the control sample and by 2 CFU/g in the experimental one. The method of cathodic electrochemical activation proved suitable for industrial butter production.

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.

Development of recipescooked sausage products enriched with chlorella

The meat industry is constantly undergoing transformations and moves in accordance with global trends and basic consumer requests.Accordingly, there is a problem of increasing the nutritional and biological value of common food products, in particular cooked sausages. Development of health facilitiesof meat products enriched with plant components is the main goal that arose during the performance of this work. Improvement of the recipe of cooked sausage products due to the use of available chlorella seaweedvaluablea source of antioxidants, dietary fiber, essential amino acids, vitamins, polyunsaturated fatty acids and minerals is a promising solution. The difference between the developed minced meat recipe and the control is the use of chlorella, the replacement of lard, which is traditionally used in similar recipes, with linseed and olive oils, and the complete replacement of sodium nitrite with ascorbic acid. Comparative studies were performed using three different formulations containing 1% chlorella hydrated with water and milk whey in a ratio of 1:5 for 20 minutes at a temperature of 40º C. During the work, organoleptic (appearance, color, texture, taste and smell) and physical and chemical research methods (moisture, fat, protein, salt content). It was shown that the experimental samples of minced meat contained protein in amounts of 13.51% for sample 3; 12.77% for sample 2 and 12.36% for sample 1. The moisture content of the experimental samples exceeds the control by 2.86% for sample 3, by 1.86% for sample 2, and by 0.69% for sample 1. According to the mass fraction of fat, all samples are within the normal range and amount to less than 30%, which correspondsthe national standard for this type of product. Modification of the recipe using chlorella, linseed and olive oil differs from the control sample, which is reflected in the results of the organoleptic evaluation. According to the results of comprehensive studies, experimental formulation sample 3 can be recommended for implementation.

Fermented milk drink enriched with products of deep processing of grape seed

A promising direction in the technologies of functional food systems is the use of products of deep processing of plant materials with a high biopotential and proven therapeutic effect on the body. To fully realize the natural potential of bioactive plant materials in the human body, it is necessary to ensure their high bioavailability, as well as absorption efficiency. This condition can be achieved by combining plant components with biomasses of probiotic microorganisms in an active state, responsible for the most important functions in the body, including the synthesis and transport of necessary substances from the intestine to the blood. The article presents the results of a study of antioxidant activity, microbiological properties of a fermented milk drink based on a consortium of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains with the inclusion of partially defatted grape seed flour. There are presented data of chemical composition, antioxidant characteristics of grape seed meal. The study of the functional and technological properties of grape seed flour was carried out in various media, such as distilled water, curd whey, normalized mixture with a mass fraction of fat of 2.5%. The data obtained prove the possibility of using grape seed meal in food technologies as an alternative to the food additives used, which allows not only to improve the consumer properties of food products, but also to expand their functional properties. Based on the results of the study of organoleptic indicators, it was found that the product under development has increased consumer characteristics and can be recommended for inclusion in the daily diet of various categories of citizens, including those working in harmful and extreme conditions, subjected to antibiotic and chemotherapy, athletes.

Разработка технологии получения безлактозного молока методом диафильтрации

Abstract. The purpose. The research is aimed at solving the problem related to the development of technology for producing an environmentally friendly product of animal origin – lactose-free milk. This will solve the problem of consumption of milk and dairy products by people who do not tolerate milk sugar for physiological reasons. Analyzing, on the basis of a literary review, the current state of the issue of lactose-free milk production, it can be concluded that existing technologies have certain disadvantages due to changes in the composition of the initial product, or the significant complexity of the technological chain. The proposed development is based on a method of milk diafiltration consisting of several repetitive cycles. The cycle consists in the separation of milk by the ultrafiltration process into permeate (aqueous lactose solution) and concentrate (proteins, fat, lactose residues). Then pure water is added to the concentrate in a volume equal to the volume of the discharged permeate. For a scientifically based approach to the development of the proposed technology, it is necessary to conduct a study of ultrafiltration separation of milk, obtain optimal operating parameters of the process, determine the change in permeability and selectivity of membranes from lactose concentration, consider the possibility of obtaining lactose-free milk with different mass fraction of fat, determine the number of cycles of the membrane diafiltration process. Research methods. The study of the process of ultrafiltration separation of milk was carried out in laboratory conditions on a membrane installation using organic and inorganic membranes. The experiments determined the main characteristics of ultrafiltration membranes – permeability and selectivity, with varying parameters (parameter range: P = 0.15…0.5 MPa, t = 35…65 °C). Results. Based on the experimental data obtained, by processing them and optimizing the parameters, optimal modes of the milk separation process by ultrafiltration were obtained. The following parameters are defined: the velocity of the product in the supramembrane space, the operating pressure of the separation process, its temperature. The preferred ultrafiltration membranes for the membrane-milk system have been selected. Scientific novelty. To develop a technology for producing lactose-free milk, for the first time a number of studies and experiments were carried out, such as changing the permeability and selectivity of membranes from the concentration of lactose, obtaining lactose-free milk with mass fraction of fat the number of cycles of the membrane diafiltration process was determined.

КОМБИНИРОВАННЫЕ ТВОРОЖНО-ОВОЩНЫЕ ЗАПЕКАНКИ ИЗ МЕСТНОГО СЫРЬЯ ДЛЯ РАЦИОНАЛЬНОГО ПИТАНИЯ

The aim of the study is to develop a recipe for combined curd-vegetable casseroles from local raw materials with improved organoleptic and physicochemical properties. A comprehensive study was conducted that allowed theoretically and experimentally substantiating the feasibility of using turnips as a functional ingredient in the preparation of curd-vegetable casserole. The following quality indicators were studied in the experimental samples of culinary products: mass fraction of fat, protein, total sugars, ascorbic acid content; sanitary and microbiological indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the number of yeast and mold fungi, and coliform bacteria (BGCP). The applied research methods are the mass fraction of fats according to GOST 31902-2012, the mass fraction of protein by the Kjeldahl method according to GOST 10846-91, the mass fraction of ascorbic acid was determined by titration with a solution of sodium 2,6-dichlorophenolindophenolate according to GOST 24556-89, the mass fraction of sugars – by the iodometric method, by diluting the sanitary and microbiolo¬gical indicators of QMAFAnM according to GOST 10444.15-94, counting the colonies of mold fungi and yeast according to GOST 10444.12-2013 and coliform bacteria according to GOST 31747-2012. The study was carried out at the Department of Public Catering Technology and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "BashSAU", Republic of Bashkortostan. In the recipe for making cottage cheese and vegetable casserole, carrots were replaced with turnips in a ratio of 25 to 100 %. It was found that 100 % replacement of carrots with turnips in a culinary product improves organoleptic properties (taste, color) and physicochemical indicators (increase in vitamin C by 5.5 times). Sanitary and microbiological indicators (QMAFAnM, coliform bacteria, yeast and mold) corresponded to the required SanPiN 2.3.2.1078-01 standards.

Evaluation of the realization of the genetic potential of cows of Jersey breed

An urgent issue in cattle breeding is the evaluation of the genetic potential of cattle. By monitoring the livestock, breeders have the opportunity to identify animals with various traits necessary in agriculture. Important traits include milk yield in cows and high levels of fat and protein content in milk. This type of animal evaluation helps to produce of young animals with increased milk productivity potential, which leads to increased profi ts in this industry. The main purpose of the research was to evaluate the implementation of the genetic potential of cows of Jersey breed housed at the enterprise LLC SKhP Novomarkovskoye in the Kantemirovsky district of the Voronezh region. During the research have been received results characterizing the milk productivity of the experimental cows. Thus, milk yield for the fi rst lactation was 6370 kg, and for the second it was 5780 kg, which was a high productivity indicator for cows of Jersey breed. The milk yield for 305 days of the fi rst lactation was 5765 kg, and in the second it was 5665 kg, which meets the international standard for assessing milk productivity. The mass fraction of fat in the milk under study was at the level of 5.63 %, which indicated a high fat content compared to other breeds of cows. Cows of Jersey breed are distinguished by the production of milk with a high fat content. The yield of milk fat in cows of Jersey breed was 324.5 kg. Milk with a high fat content usually contains more vitamins, such as A, D and E, they are fat-soluble and are better absorbed if consumed together with dairy products with a high fat content. It can be concluded on base of the data obtained that the choice of breeding animals with high genetic potential is important. At the same time, a properly selected and balanced ration for cows and housing animals under favorable conditions ensures the maximum realization of their genetic potential.

Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates

Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein but also developing the component composition of a product with the low content of lactose. In this regard, the study of technologically significant quality indicators of ice cream with the low content of lactose without non-fat milk solids when using milk and whey protein concentrates is an urgent task. The rheological, microstructural, color and thermostatic characteristics, as well as the oxidative stability of fat of the test samples were determined in the research. It has been found that viscosity decreased by 1.8-2.6 times when using whey proteins. The use of protein concentrates led to an increase in hardness and adhesiveness by 2.2-4.1 and 1.6-5.0 times, respectively, but did not significantly affect the thermal stability. The mass fraction of fat had the greatest influence on these characteristics. The study of color characteristics of ice cream made it possible to reveal a decrease in the yellowness index when using milk protein concentrate. It has been established that color differences in most of the samples were not recognizable to the human eye. The induction period was characterized by the lowest value in the samples with whey proteins, thus indicating a probability of a faster oxidation process in them. The use of protein concentrates did not have a significant effect on ice crystals. The stability of the air phase was significantly reduced when using the whey proteins. A multivariate analysis of the studied samples divided them into the control and the samples containing protein concentrates. Based on the technologically significant quality indicators, the use of milk protein concentrates in the production of low-lactose ice cream is more preferable than the use of whey protein concentrates.