Milk Raw Materials Research Articles

DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of providing colloid stability of the system without its stratification that is conditioned by the low рН values and influence of high temperatures at pasteurization of products. There was offered the method of milk stabilization at low рН values by decreasing the ionic calcium content to 40 % of its initial content. It was proved, that the process of milk decalcification by using sodium alginate allows to increase its acid tolerance and thermal tolerance that becomes a precondition for creating dessert semi-products, based on milk and fruit-berry raw materials. Using methods of the system analysis, there was elaborated the model of the technological system of dessert semi-products, which presents a final product as an integral technological system A, detailed to subsystems D1,…Dn, В, С, according to the developed technological process. There was established an interconnection between separate subsystems and its elements, studied ways of its functioning at macro- (interaction with the external environment) and micro-levels (study of internal characteristics). There was realized the organoleptic evaluation of the quality of products by the descriptive (qualitative) method and by the method of profile analysis (quantitative one). At that the notion of each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated in the determined order by quality and intensity. The characteristic of organoleptic parameters by scales of intensity of separate signs is presented as profile diagrams. There were determined ways of using semi-products in the composition of dessert products. There was developed the principal technological scheme of their production. There was proved the effectiveness of introducing new products in institutions of restaurant economy and food industry.

Productivity of dairy cows and quality of milk-raw material with different cosmophysic activity

The results of studies on the relationship between cosmophysical activity and animal productivity (the rhythm of milk yield of cows and the chemical composition of milk, the biochemical composition of raw milk) are presented. It was found that during the phase of growth of the activity of the Sun and the increase in the values of the Wolf index (sunspot) in the first half of the 24-year eleven-year cycle of solar activity, the average value of Wolf (sunspot) numbers varied from 0 to 100. For 2-3 years, at the lower peak of solar activity, and 2-3 years - at the top peak of activity, minimal and unreliable correlation relationships were observed. The most stable connections occur in the middle of an upswing or a decrease in solar activity. An increase in the relationship between the studied indicators was observed when the animals achieved maximum productivity. With an increase in milk yield from 7500 kg to 8500 kg, and further to 10,000 kg, the correlation coefficient was + 0.37, + 0.52 and + 0.64, respectively. The maximum influence of solar activity Wolf (sunspot) numbers) on the average productivity of one animal in the household is manifested at the peak of solar activity growth. It has been established that during the years of the rise of solar activity with low absolute values of Wolf (sunspot) numbers, low yields are more likely, and in high solar activity years, higher dairy values (record) are more likely. It was noted that all the components of milk decreased on days of increasing solar activity. The correlation coefficients for protein and milk fat content with Wolf (sunspot) numbers were r = -0.34 and r = -0.22, P 0.95. Correlation analysis revealed a reliable correlation of bacterial contamination and the number of somatic cells r = +0.28 and r = +0.31 (at P 0.95), respectively, with the Wolf (sunspot) numbers. In the collection milk, the negative correlation by fat content r = -0.12, density r = -0.18, acidity r = -0.17, protein content r = -0.19, sugar content r = -0.14, minerals r = -0.17 was observed with an increase in solar activity.

Aлгоритм імплементації належної практики молочного фермерства з метою отримання безпечного та якісного молока-сировини

Currently, Ukraine has not control of sanitation and hygiene of obtaining raw milk on the farm. This is connected of the Order of the Prime Minister of Ukraine dated January 20, 2016, No. 94-р «On the recognition of invalid acts, and those that are not applicable in Ukraine, regulations of sanitary legislation» The assessment of some safety and quality indicators of milk is carried out only when milk is received for processing. An algorithm for the implementation of good dairy farming practices in Ukrainian farms has been developed, that give consideration the analysis of the current practices of raw milk production in Ukraine. The algorithm is based on the principles of good dairy farming practices and good farming practices for animal production food safety. The implementation of the algorithm will give an opportunity to provide and analyze of raw milk safety and quality parameters on Ukrainian farms. An algorithm of good dairy farming practices implementation on Ukraine farms take into account the creation of a working group, the development of 12 programs (which are provided with the 71st instruction) and the establish a farmstead laboratory.Give consideration research data about technical support and milk production practices at Ukrainian farms, we have been developed two blocks of programs to implement good dairy farming practices. a block of cow welfare programs and a block of programs for obtaining safe and high-quality milk-raw materials. The first – A block of programs for ensuring of cows welfare, includes programs: good stable climate, dairy barn and farm territory hygiene and technical condition, feed and water hygiene, good veterinary management, calves management, and occupational health of cow's carers. The second – A block of programs for ensuring safety and quality raw milk, includes programs: preparation of cows for milking, good milking practice, post-milking measures, control of support for technical serviceability of dairy equipment, good sanitary and hygienic status of dairy equipment and milking room, and the hygiene and occupational health of persons employed in the milking of the farm.

Development of technology of sour cream product with increased shelf life

A characteristic feature of sour cream products is the production of recombined cream, obtained from natural cow milk raw materials, dry skimmed milk and / or substitutes, dry cream and / or substitutes, vegetable protein and milk fat substitute, with the addition or Without the addition of milk processing products by ripening with pure cultures of lactic acid bacteria with or without the addition of stabilizers, flavorings, preservatives and for direct use as food. The use of dairy fat substitutes in dairy products has long been practiced by manufacturers. Advantages of a substitute for milk fat in front of milk fat are obvious: the composition does not include cholesterol, which does not increase the risk of heart disease; Contains unsaturated fatty acids, which are useful for the body and are quickly absorbed; adding a substitute for improved product consistency; A substitute is cheaper than natural milk fat, as a result of which the final product is more affordable. Products based on a substitute for milk fat are shown to people suffering from diabetes, hypertension or lactose intolerance. The production of the sour cream product was carried out according to the standard technological scheme with addition of the operation of introducing the chitosan solution before the fermentation stage. Grounded structure and rational ratio to the chitosan solution formulation sour cream product. It is proved that the introduction of a solution of chitosan into the composition of the sour cream product leads to a more stable and long-lasting preservation of the quality and safety indicators of products and an increase in their shelf life. It is possible to implement the results obtained in industrial conditions.

THE STUDY OF THE METHOD OF FIGHT AGAINST FORMATION OF POLARIZING LAYER AT THE PROCESS OF ULTRAFILTRATION CONCENTRATION OF THE SKIM MILK

The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented. The results of experimental studies relative to the sparging method application for the prevention of polarizing layer in the process of membrane processing of the skim milk and its influence on the capacity of ultrafiltration membranes were offered. The mathematical models were constructed on the base of regressive equations of factorial experiment using the method of the raw material sparging above the membrane surface for selection of technological parameters of the process of ultrafiltration concentration of the skim milk. The rational working parameters of the process of ultrafiltration concentration of the skim milk using the sparging of the skim milk by the gas bubbles in the direct closeness to the membrane surface were determined. Such working parameters are: pressure– 0,4...0,5 MPa, temperature of skim milk– 40...50 ºС, frequency of sparging of skim milk– 0,10...0,15 min-1, pressure of sparging must be 0,56...0,58 MPa.

THE STUDY OF SORPTION OF THE MILK IONIZED CALCIUM BY SODIUM ALGINATE

The possibility of regulation of defatted cow milk salt composition (fat content– 0,05 %) with the use of sodium alginate as a natural ion-exchanger was studied. Realization of the properties of sodium alginate as to the bounding of calcium ions allows receive the systems on the base of cow milk, stable in time and at the thermal processing. The studies established the influence of technological factors on the sorption of ionized calcium by the solution of complex-creator by sodium alginate. It was established, that the important factors that influence the process are the active acidity and conditions of the process, namely, the phased addition of sorbent that favors the equal speed of process and, as the result, the equal speed of sorption during the whole process. At the same time the study of influence of sorption area and temperature demonstrates that these factors are not determining ones in this process. It was established, that rationalization of parameters of ionized calcium sorption results in the raise of thermal stability of defatted cow milk and the systems on its base. Materials, given in the work, are the base for elaboration and introduction of technology of dessert production (ice-cream, creams, puddings, cocktails and so on), in which composition the colloid stability is provided at the joint use of milk and fruit-berry raw material that can be used in food industry.

ВИЗНАЧЕННЯ ЕФЕКТИВНОСТІ РЕЖИМУ ТЕПЛОВОГО ОБРОБЛЕННЯ МОЛОЧНОЇ ОСНОВИ У ТЕХНОЛОГІЇ СИРКОВИХ ДЕСЕРТІВ ДЛЯ ЛЮДЕЙ, СХИЛЬНИХ ДО АРТЕРІАЛЬНОЇ ГІПЕРТЕНЗІЇ

В роботі наведено результати визначення ефективності параметрів теплового оброблення молочних сумішей у технологіях сиркових десертів для людей, схильних до артеріальної гіпертензії (АГ). Вибір режиму пастеризації зумовлюється не тільки необхідністю знищення мікрофлори, а й особливостями технологічного процесу виробництва цільових молочних продуктів.
 Обґрунтування режимів теплового оброблення молочної сировини є одним із важливих етапів при розробці та удосконаленні технологій кисломолочних продуктів взагалі, і сиркових десертів, зокрема.
 Дослідження проводили за допомогою чашкового методу, посівом підготовлених зразків в розплавлене поживне середовище з подальшим культивуванням. Перевірку ефективності режимів теплового оброблення знежиреного молока, збагаченого фруктозою та/або рисовим борошном для дитячого харчування, здійснювали розрахунковим методом за співвідношенням КМАФАнМ до та після пастеризації.
 В результаті експериментальних досліджень встановлено раціональні режими теплового оброблення молочних сумішей при виробництві сиркових десертів для людей, схильних до АГ;показановідсутність впливу фруктози та рисового борошна для дитячого харчуванняна ефективність пастеризації;обґрунтовано можливість та доведено доцільність використання традиційних технологічних режимів теплового оброблення при виробництві сиркових десертів для людей, схильних до АГ, а отже – відсутність необхідності встановлення додаткового обладнання у технологічній лінії.

ФОРМИРОВАНИЕ УЛУЧШЕННЫХ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ ЙОГУРТОВ НА ОСНОВЕ УЛЬТРАЗВУКОВОГО ВОЗДЕЙСТВИЯ И ИСПОЛЬЗОВАНИЯ ПОЛИСАХАРИДА ФУКОИДАНА

In recent years the issue of functional food development has gained traction in the form of scientific studies, which enables us to produce food of a high biological value and focused actions. A fermented milk drink enriched in the fukoidan polysaccharide provokes a special interest that is caused by a wide range of the biological activity of fukoidan. The paper examines the applicability of fukoidan in the yoghurt technology to improve their functional properties in combination with ultrasonic techniques of milk recombination when producing milk raw materials. The yoghurt products based on reconstituted with the help of ultrasonic exposure milk raw materials with the introduction of fukoidan powder were chosen as a study subject to examine the effect of fukoidan and ultrasonic exposure (UE) on consumer properties of fermented milk products. Physical and chemical, organoleptic and microbiological properties of a finished product, as well as accumulation of a biologically active substance, i.e. kefiran were accepted as main factors which determine consumer properties. The introduction of fukoidan occurred at the stage of preparing milk raw materials. UZTA-0.4/22-OM ultrasonic technological apparatus “Volna” was applied as an acoustic source of elastic vibrations at 240 W during 3 minutes. The research results prove the use of ultrasonic exposure and fukoidan in the technology of yoghurt products as a new approach that enables one to provide consumers with functional products of high quality.

ИССЛЕДОВАНИЕ ВЛИЯНИЯ АКУСТИЧЕСКОГО ВОЗДЕЙСТВИЯ УЛЬТРАЗВУКА НА ФОРМИРОВАНИЕ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ ЙОГУРТОВ

Today fermented milk drinks are associated with “healthy products”, but the majority of fermented milk drinks can’t ensure the declared useful properties. To solve this problem it’s suggested to use the acoustic effect of ultrasound initiated with the help of an UZTA-O.4/22-OM ultrasonic technological apparatus (vibration frequency (22 ± 1.65) kHz). The structure mechanical characteristics and accumulation of a minor biologically active substance, i.e. kefiran are accepted as main factors which specify consumer properties. The ultrasonic effect was applied while preparing milk raw materials in two power modes 190 and 240 W during 3 minutes. In the course of research studies the authors have obtained the results which confirm the use of ultrasonic exposure (UE) when producing yoghurt products as a new approach, which enables one to provide consumers with functional products of high quality. The application of UE during 3 minutes at 180 W reduced the whey separation from a clot by 20 %, which agrees with visual observance. The viscosity in the examined samples of yoghurts varies in the ranges: 13.31…15.02 mPas for samples in case of UE during 3 minutes at 180 W and 4.09…4.79 mPas for the yoghurt samples in case of UE during 3 minutes at 240 W. It’s determined that UE stimulates kefiran accumulation by 5…30 %, and more intensively in case of UE during 3 minutes at 240 W. The data obtained in the course of studies give grounds for the use of UE in the technology of yoghurt products as a new approach, which provides consumers with functional high-quality products.

DEVELOPMENT OF THE LABORATORY TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS

<p><strong>DEVELOPMENT OF THE TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS </strong></p><p><strong>O. S. Kalyuzhnaya </strong></p><p>NationalUniversityofPharmacy, Kharkiv</p><p><strong>Introduction.</strong> The works on the development and research of functional foods and nutraceuticals are rapidly expanding throughout the world. Fermented milk products (FMP) deserve special attention among the great number of functional foods.</p><p>For our region traditional FMP are kefir, yogurt, ryazhenka, sour cream etc. The new products for our market are ayran, tan, koumiss, matsun and so on. Koumiss was chosen as the object of this work. Furthermore, in recent years recipes on the basis of which people can prepare healthy FMP at home conditions have become very popular inUkraine.</p><p>The aim of this work was to develop of manufacture technology for home conditions of non-traditional for our region FMP koumiss, which is functional food product.</p><p><strong>Research methods.</strong> To assess efficiency of the process of fermentation, the number of yeast cells and titratable acidity were determined. Total number of yeast cells was counted by the usual method using conventional light microscopy with a Goryaev counting chamber. The titratable acidity was measured by titrimetric method. The study of qualitative composition of products was performed by the method of the Gram stain. The study of quantitative composition of products was performed by the Koch’s pour-plate method.</p><p><strong>Results and discussion. </strong>The first stage was the selection of ingredients for the manufacture of koumiss in the laboratory conditions from available for our region raw materials. The conducted analysis made it possible to choose such ingredients: milk raw materials – pasteurized skimmed cow milk and powdered skimmed milk, additional carbohydrate substrate – honey, microflora – dry baker’s yeast (alcohol) and ready biokefir (lactic acid), drinking water to dissolve the ingredients.</p><p>The next step was the development of koumiss manufacture technology in the laboratory conditions. After determination such parameters as: the proportion of lactic acid and yeast flora in fermentation starter, conditions (temperature, acidity, and time) of fermentation, method of fermentation (separate or joint), total amount of fermentation starter and all raw materials, there has been developed koumiss manufacture technology for home using.</p><p>Because therapeutic and prophylactic effect of FMP mainly depends on their qualitative and quantitative composition, the next step of the studies was to estimate of these parameters and compare with the control – commercially available product (koumiss LLC “NEO Product”). Results of studies for determining of the qualitative composition by Gram’s method showed to present certain species of microorganisms, which are characteristic for microflora of koumiss. Comparative analysis of the quantitative composition at the beginning and end of shelf life of the proposed product and commercially available product showed that both products correspond to the norm, but the number of cells for the proposed product was higher than for the commercially product.</p><p><strong>Conclusions. </strong>1. The conducted analysis and studies made it possible to choose the optimum ingredients and their optimum proportion in the composition of the proposed product.</p><p>2. There has been chosen rational method of fermentation, which is the main stage in the process of koumiss manufacture, analyzed and performed all other stages. Testing of developed technology of koumiss for home using is carried out in laboratory conditions.</p><p>3. The conducted researches demonstrated high indicators of qualitative and quantitative composition providing therapeutic effect of koumiss, which made it possible to recommend developed technology of koumiss for studying in conditions of industrial production.</p>

Optimization of technological regimes for obtaining protein-mineral concentrated products from secondary milk raw materials

The state of the matter and urgency of milk whey recovery have been analyzed. The well-founded need for various combinations of processes for the purpose of obtaining optimal conditions is shown. The material balance of the main elements of ash and protein is presented. Methods for optimizing the electrophysical processing of milk whey and the characteristics of major technological parameters have been determined. Optimal conditions and anodic liquid compositions, as well as the type of diaphragm, have been selected. The aims of the further investigations for the full and wasteless recovery of milk whey for obtaining high quality products have been preset.

THE ANALYSIS OF PHYSICAL - CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING

The aim of the present paper is the study of some physical-chemical parameters’ variation at the milk processing for obtaining cheese. For these investigations, it had been started from milk-raw material and finally it was analyzed some parameters (water content, fat, salt) for two cheese assortments obtained from analyzed milk: - ?vai?er, cheese with hard paste and long period of maturation; - Tilsit, cheese with semi-hard paste. The physical-chemical exam betray a good quality of milk-raw material. As regarding the variation of the fat content reported to dried substance during maturation, it was found out low values after three months of maturation for all analyzed cases. During maturation the water content is decrease. Making a comparison between maturated cheese and fresh cheese, as regards salt content it is found out an increase for all samples. During maturation it is found out a decrease of protein content through it’s proteolitic degradation, resulting more simple compounds.

The Analysis of the Physicochemical Characteristics of the Milk Raw Material Used in the Obtaining of Semi-Hard Cheese

The Analysis of the Physicochemical Characteristics of the Milk Raw Material Used in the Obtaining of Semi-Hard Cheese