Технические науки

Theoretical and experimental base preparation for creating a sports beverage with rehydration and hondroprotective action

Submitted by red on Tue, 10/09/2019 - 10:13

The paper shows theoretical and practical prerequisites for the formulation of a sports beverage recipe that has rehydration and chondroprotective properties. For this purpose, two types of dairy raw materials were chosen for the objects of research: curd whey and permeate, obtained with industrial skim milk ultrafiltration, as well as aqueous solutions of chondroitin sulfate. 

 

 

Concentrated Milk – Containing Products with Sugar for Confectionery Industry

Submitted by red on Tue, 10/09/2019 - 10:07

In this work the optimization of the formulations of concentrated milk-containing products with sugar for confectionery production has been carried out. The “Search for solutions” method has been applied along with MS Office Excel add-in. Samples with desired organoleptic properties have been obtained, their physicochemical parameters have been determined, the costs have been calculated.

 

Modern approaches to the use of microbial transglutaminase in cheese making (analytical review)

Submitted by red on Fri, 12/04/2019 - 09:47

The analysis of scientific publications on a question of transglutaminase enzyme using in cheese making has been carried out. The review describes some methods improving biotechnology of cheese with transglutaminase that aim at creating conditions for its maximum activity in milk. In the enzymatic protein coagulation transglutaminase is recommended for introduction into milk simultaneously with chymosin or after its addition what provides due to the preservation of the serum components in curd yield and mass fraction of moisture increasing in cheeses.

Production of cheese “Umnik” at farm for the prevention of metabolic syndrome

Submitted by red on Fri, 12/04/2019 - 09:47

The article gives an analysis of scientific, technical and medical literature in the field of soft cheese production from cheese whey for the prevention of metabolic syndrome, the use of the preparation “Iodcasein” to get it. The equipment was selected and the economic efficiency of the production of soft cheese “Umnick” for the farm was calculated.

Comparative evaluation of methods and justification of the operational method for experimental determining the isomerization proportion of lactose into lactulose

Submitted by red on Fri, 12/04/2019 - 09:47

The article gives a comparative assessment of methods for experimental determination of lactulose. It has been established, that the polarimetric method of analysis is the most appropriate one for the operational method of experimental determination of the lactose isomerization fraction into lactulose.

Technology for concentrated dairy product with a combined carbohydrate composition

Submitted by red on Fri, 12/04/2019 - 09:47

The paper shows the effect of stevioside and starch syrup on the organoleptic quality indicators of the concentrated sweet dairy product. For this purpose, a two-factor two-level experiment was planned and product development was carried out. It was established that the sample, which mass fraction of sugar substitution by starch syrup was 40% and the proportion of stevioside supplement was 6%, has the best organoleptic characteristics.

Improvement of curd whey nanoconcentration process

Submitted by red on Thu, 14/02/2019 - 15:25

The article specifies the optimal parameters of curd whey nanofiltration and gives the scheme optimizing nanofiltration process control.

Vologdskiy functional feed for farm animals

Submitted by red on Thu, 14/02/2019 - 15:25

Сomplexity and high price of making and using the preparation as well as its insufficient functional properties are the disadvantages of well-known functional feeds farm animals. For example, as a rule, yeast supplements for farm animals have a high cost, since relatively expensive raw materials (cake, after-alcohol bard, bran, etc.) are used for their production.

Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

Submitted by red on Thu, 14/02/2019 - 15:23

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%.

Studying of Starter Composition Effect on Properties of Fermented Products Based on Buttermilk and Milk Whey Concentrates

Submitted by red on Thu, 14/02/2019 - 15:20

The research on starter population selection for fermented products manufacture on combined milk base with buttermilk and milk whey concentrates has been conducted. The physical and chemical, rheological, microbiological and organoleptic properties of the products have been studied. A combined starter with a ratio of starter cultures of Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophiles, Bifidobacterium equal to 1: 1: 3 has been selected.

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