Advanced Biotechnology of Specialized Fermented Milk Products

Gavrilova, N.B.; Chernopolskaya, N.L.; Rebezov, Мaksim; Moisejkina, Daria; Долматова, Ирина Александровна; Mironova, Irina; Peshcherov, Georgy; Горелик, О. В.; Дерхо, М.А.

doi:10.35940/ijrte.b3158.078219

Cited by 67 publications

(10 citation statements)

References 17 publications

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“…Сучасним трендом у молочній промисловості є створення продуктів з оздоровчими властивостями, зокрема для людей похилого віку (Gavrilova et al, 2019;García-Burgos et al, 2020;Alexeev et al, 2020). Концепція здорового харчування людей похилого віку полягає у створенні нових функціональних продуктів, які не тільки задовольняють фізіологічні потреби організму людини в харчових речовинах і енергії, а й виконують профілактичні та лікувальні функції (Tjurikova & Peresichnyj, 2015).…”

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Development of technology of herodietic smoothies

Musiy¹,

Tsisaryk²,

Slyvka³

2021

SMLNUVMBF

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The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit puree – 10 %, pumpkin puree – 10 %, chia seeds – 5 %; sample № 1 – milk base 60 %, fruit puree – 15 %, pumpkin puree – 15 %, chia seeds – 10 %; sample № 2 – milk base 50 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 10 %; sample № 3 – milk base 40 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 20 %. Yogurt was used as a milk base. Yogurt was made by tank method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the mixture cooled to a temperature of (37 ± 1) ºС. The increase in titrated and active acidity was monitored during fermentation. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. The vegetable base was prepared as follows: the pumpkin after washing and cleaning was rubbed on a fine grater, then crushed with a blender to obtain a more homogenized mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. The banana was washed, peeled and crushed with a blender to obtain a homogeneous mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. Chia seeds were cleaned of damaged specimens, dust, dirt and other impurities, washed with water for 10 minutes. at a temperature of 20 °C. Chia seeds were mixed with yogurt in a ratio of 1 : 10 at a temperature of 37 °C. Left to swell for 30 min. Then the estimated amount was made to the bulk. Organoleptic and physicochemical parameters according to DSTU 4343:2004 “Yogurts. General technical conditions”. The microbiological parameters of the product were studied according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. The introduction of chia seeds affected the energy value of the product. The highest energy value is calculated for the sample using 20 % of chia seeds – 110 kcal. The lowest energy value for control is 70.6 kcal, in which the share of milk base prevails. The introduction of chia seeds in the product reduces the number of lactic acid bacteria in the test samples of the smoothies, which in particular correlates with the titrated acidity of the product. When examining the presence of pathogenic microflora in the samples of the strip, it was found that all samples met the requirements for microbiological safety. The number of viable cells of Escherichia coli and bifidobacteria gives the product probiotic properties. According to the results of organoleptic parameters, the best shelf life for the strip is 14 days. All samples of the strip after 14 days had a sour taste and smell and a slight serum. The lowest value of titratable acidity for 14 days of storage was in the sample when using more chia seeds – 20 %. At 21 days of storage in all samples of the strip, the titrated acidity was higher than the allowable value. To expand the range of dairy products with high nutritional value and heroic properties, it is recommended to use in the technology of the strip 50 % milk base (yogurt), 20 % banana puree, 20 % pumpkin puree and 10 % chia seeds.

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Section: вступunclassified

Development of technology of herodietic smoothies

Musiy¹,

Tsisaryk²,

Slyvka³

2021

SMLNUVMBF

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“…Particular attention is paid to the development of dairy farming, since the main quantity of a valuable food product and raw material for the dairy industry, milk, is obtained from cattle, more than 99 % of the total production. An increase in the productivity of cows is inseparably associated with an improvement in the quality of milk [8][9][10][11][12][13][14][15][16][17][18]. The main livestock of dairy cattle belongs to the domestic Black Pied breed, which has separate offsprings, differing in economic and biological characteristics.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the growth of replacement heifers from different seed bulls

et al. 2021

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In the Sverdlovsk region Holsteinized Black Pied cattle of the Ural type are bred which are represented by large, highly productive animals with a high genetic potential for productivity. Great importance is attached to the rearing replacement calves. The aim of the study was to study the dynamics of the live weight of replacement heifers from different seed bulls during rearing and its dependency on the age of the first insemination. The highest average daily weight gains were in the dairy period of heifers development, they ranged from 989 g for the daughters of the bull Thunderline to 1054 g for their peers from the bull Maximum. There were also high average daily gains during this period when rearing heifers from the bull Renigend. In the second period of rearing from 6 to 10 months of age there was a decrease in the average daily weight gain in all groups. Heifers from different seed bulls reach the required live weight for the first insemination at different ages. Maximum’s daughters, which had the weight of 399.4 kg at the age of 12.9 months. reached the required live weight most quickly. Their peers from other seed bulls reached the aforementioned live weight only at the age of 13.7 months.

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“…Particular attention is paid to the development of dairy farming, since the main quantity of a valuable food product and raw material for the dairy industry, milk, is obtained from cattle, more than 99 % of the total production. An increase in the productivity of cows is inseparably associated with an improvement in the quality of milk [8][9][10][11][12][13][14][15][16][17][18]. The main livestock of dairy cattle belongs to the Russian Black Pied breed, which has separate offsprings, differing in economic and biological characteristics.…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of russian black pied and holstein cattle breeds of foreign breeding

Горелик

Tokoreva

et al. 2021

E3S Web Conf.

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A related Holstein breed has recently been used to improve domestic dairy cattle and create highly productive herds by purchasing semen from breeding bulls, as well as a large number of heifers and calves of foreign breeding. The purpose of the work is a comparative assessment of the productive qualities of Black Pied and Holstein cows of foreign breeding. Purebred Holstein cows differ from animals of Black Pied breed in milk yield per lactation by 1064 kg or 15.2% (P≤0.01, in favor of Holstein cows). In terms of quality indicators of milk, that are the content of fat and protein in milk, the superiority remained with Black Pied cows. The difference was significant at P≤0.05 for fat content in milk and at P≤0.001 for protein content. Both groups of cows exceeded the breed standard for milk yield per lactation, mass fraction of fat and mass fraction of protein in milk. The milk of the Russian Black Pied cattle contains more essential amino acids. The milk of cows of both breeds can be considered complete, since the amount of limited amino acids in the milk of purebred Holstein cows of foreign breeding is over 95% of their content in the ideal protein.

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Advanced Biotechnology of Specialized Fermented Milk Products

Cited by 67 publications

References 17 publications

Development of technology of herodietic smoothies

Development of technology of herodietic smoothies

Evaluating the growth of replacement heifers from different seed bulls

Comparative evaluation of russian black pied and holstein cattle breeds of foreign breeding

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