The article focuses on the impact of different dairy management types on quality characteristics of organic and conventional milk. The study was conducted during 9 months (spring-autumn), raw milk samples were collected from organic and conventional dairy farms from two Ukrainian regions. The milk samples were analyzed for dry matter, total protein and non-protein nitrogen, ammonia content and values of stable isotopes 13С/12С were measured in fat and milk protein fractions. The values of dry matter, total protein, true protein and non-protein nitrogen content do not represent a statistically significant effect of farming type. The values of ammonia content, ammonia/non-protein nitrogen and ammonia/total protein ratios were statistically significant and reflected the impact of farming type which is, probably, linked with different protein content in cows’ diet. Conversion of some parameters on the dry matter allows more precise differentiation among types of milk, including statistically significant differences (e.g. total protein and ammonia content). The values of δ13C in fat fraction (-26.00‰) and protein fraction (-22.89‰) of organic milk were statistically significant differed in comparison with conventional milk (-23.14 ‰ and -19.15‰ respectively), due to the high amount of maize in the diet on conventional farm. The values of Δδ13C also were statistically significant: 3.99‰ in conventional milk and 3.11‰ in organic. It was established that conventional milk has a greater range of the different parameter seasonal variations than organic milk.

Стаття присвячена обґрунтуванню доцільності комбінування м’яса товстолобика білого (Hypophthalmichthys molitrix) із м’ясом качки мускусної (Cairina moschata), вирощених в господарствах Сумської області. Розроблені рецептури м’ясомістких фаршевих систем для виготовлення м’ясомістких хлібів. Проведений комплекс досліджень харчової цінності та функціонально-технологічних показників фаршевих систем та готової продукції.  Показано, що вміст білка в розроблених зразках м’ясомісткого хліба збільшився на 7,34–8,26%, а вміст жиру в розроблених зразках м’ясомісткого хліба зменшився на 20,90–27,70%. Енергетична цінність дослідних зразків зменшилась на 8,81–14,34% порівняно з рецептурою-аналогом. Встановлено, що вологозв’язуюча здатність розроблених зразків фаршу м’ясомістких хлібів вище на 9,94–12,4% порівняно з базовою рецептурою. Встановлено, що оптимізовані фарші із високими показниками ВЗЗа і ВЗЗм мали ВУЗ на 26,45–64,83% вище порівняно з базовим зразком. Стійкість емульсії фаршу з використанням гідробіонтної сировини та м’яса водоплавної птиці перебуває в межах 55,14–66,5%, що в середньому на 20,6% вище порівняно з базовою рецептурою. Включення до рецептури сировини гідробіонтів сприяло підвищенню емульгуючої здатності фаршу на 10,5–13,95%. Проведені дослідження показують, що розроблені рецептури м'ясо-рибних хлібів можуть бути рекомендовані до виробництва підприємствами м’ясної промисловості.

The influence of farming type (conventional or organic) and production system (low-and high-input) on various quality characteristics of milk have been in the focus of studies over the last decade. The aim of this work was to evaluate the impact of different dairy management and production systems on carbon stable isotopes ratio (δ 13 C) and milk urea content. The samples of raw milk were collected each two weeks at certified organic high-input and low-input farms, conventional high-input and low-input farms in late indoor period and outdoor period. Data analysis showed clear difference between milk from organic high-and low-input farms with non-overlapping range between -22.90 ‰ and -24.70‰ for δ

Introduction. Partial enzyme hydrolysis of proteins is common method of modification of their functional properties. The characteristics of partially hydrolyzed proteins obtained from sunflower meal are presented in this work.Materials and methods. Proteins of sunflower meal were extracted in the presence of two proteases viz. neutral protease and Alkalase during 40 min. Partially hydrolyzed protein samples were prepared by isoelectric precipitation and next drying. The polypeptide composition of protein isolates were studied by polyacrylamide gel electrophoresis, degree of protein hydrolysis, amino acid composition, surface activity and functional properties were estimated.Results and discussion. The polypeptides of higher molecular weight (45-54 and about 32-35 kDa) were absent in polypeptide profile of partially hydrolyzed proteins either of proteases. At the same time they were abounded with 14-16 kDa polypeptides and polypeptides with molecular weight lower 14 kDa.Partially hydrolyzed protein samples had higher protein content, lower content of ash and carbohydrates as compared with the control sample. The biological value of sunflower protein isolates were limited by three amino acids -sulfur containing amino acids (methionine and cysteine) and lysine. The content of methionine, cysteine and lysine has been increased in protein samples obtained with neutral protease, relative to protein isolate. Differential scanning calorimetric analyze of protein samples have demonstrated that partially hydrolyzed samples contained undenaturated proteins, but their denaturation degree was higher compared with control samples. Partial hydrolysis of sunflower seed proteins have improved their solubility in pH range from 2 to 8, water holding, oil binding, foaming, emulsifying capacities and surface activity.Conclusions. Partially hydrolyzed protein samples had higher protein content, lighter color, lower degree of denaturation and better functional properties compared to the traditional protein isolates.

Bacteriophage-insensitive Streptococcus thermophilus mutants (BIMs) were obtained by treating the phage-sensitive industrial strains with virulent phages. Five BIMs acquired resistance to S. thermophilus phages of two (cos and pac) main groups selected at Ukrainian dairy processing enterprises. In addition, the valuable biotechnological properties of BIMs were characterised. During fermentation, they formed fermented milk curds with a homogeneous, dense consistency, with pleasant taste and flavour. The BIMs were identified as S. thermophilus by phenotypic and species-specific PCR methods. The BIMs could be used as starters to stabilise the fermentation process under phage infection conditions.