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Rambler's Top100

Food processing Industry №12/2014

Results of the Work of Food and Processing Industry of Russia

FOOD SECURITY OF THE COUNTRY

Edelev D.A., Matison V.A., Mayorova N.V., Prokopova M.A., Budagova E.A.Food Security of the Russian Federation: Problems and Prospects

  Key words
risk assessment methodology; hazards, food products; training; food security; food production processes; risks; risk situations,; safety management system

Abstract
The problem of food security of the Russian Federation is becoming increasingly important, especially in connection with the introduction of sanctions against the Russian foreign and public policies of import substitution of agricultural and food products as well as raw materials. The article describes the basic problems of food safety and the ways to solve them through the introduction of safety management systems and HACCP based on the requirements of the Technical Regulations of the Customs Union TR TC 021/2011 "On food safety". The necessity of training highly qualified personnel, armed with knowledge to carry out the analysis and assessment of risk of loss of product safety and processes for food enterprises and the development of safety management systems.

References
1. Edelev D.A., Kantere V.M., Matison V.A. [Problems of providing the population of the Russian Federation safe and high quality food]. Mir agrobiznesa, 2010, no.1, pp. 4 - 7. (In Russ.)
2. Edelev D.A., Kantere V.M., Matison V.A. [Security technologies and food quality: problems, strategic goals, development prospects]. Pishchevaya promyshlennost', 2010, no.10, pp. 36 - 39. (In Russ.)
3. Order of the Government of the Russian Federation of 25.09.2010 ¹ 1873 P "Principles of State Policy of the Russian Federation in the field of healthy nutrition of the population for the period up to 2020". (In Russ.)
4. Edelev D.A., Kantere V.M., Matison V.A. Bezopasnost' i kachestvo produktov pitaniya: ucheb. [Safety and quality of food]. Moscow, Russ.State Agrarian Univer. - Timiryazev Moscow Agricultural Acad. Publ., 2010. 295 p.
Authors
Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economical Science, Professor,
Matison Valeriy Arvidovich, Doctor of Technical Science, Professor,
Mayorova Natalya Viktorovna, Candidate of Culturology, Docent,
Prokopova Mariya Alexandrovna, Candidate of Technical Science, Docent,
Budagova Elena Arkadyevna, Candidate of Economical Science,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Matison V.A., Arutyunova N.I., Mayorov M.K., Zakharova E.V.Ensuring Food Safety in Catering Based on the Principles of HACCP

  Key words
food safety; correction; corrective actions; critical control points; critical limits; monitoring; hazard; the threading operation-routing; catering; technical regulations; management of documentation and records

Abstract
The article considers the issues of creating a HACCP system in catering in accordance with the requirements of technical regulations of the Customs Union TR TC 021?/?2011 "On Food Safety" and Handbook Codex Alimentarius CAC?/?RCP-1-1969 Rev. 4-2003 "General Principles of Food Hygiene". The features of the development and implementation of HACCP based on seven principles and twelve stages in small catering. Given examples of system documentation, including the HACCP plan.

References
1. Kantere V.M., Matison V.A., Khangazheeva M.A., Sazonov Yu.S. Sistema bezopasnosti produktov pitaniya na osnove printsipov KhASSP [Food safety system based on HACCP principles]. Moscow, 2004. 482 p.
2. Kantere V.M., Matison V.A., Sazonov Yu.S. Sistemy menedzhmenta bezopasnosti pishchevoi produktsii na osnove mezhdunarodnogo standarta ISO 22000 [Systems of food safety management based on the international standard ISO 22000]. Moscow, 2006. 454 p.
3. Kantere V.M., Matison V.A., Sazonov Yu.S. Integrirovannye sistemy menedzhmenta v pishchevoi promyshlennosti [Integrated management systems in the food industry]. Moscow, 2008. 522 p.
4. Edelev D.A., Kantere V.M., Matison V.A. Bezopasnost' i kachestvo produktov pitaniya [Safety and quality of food]. Moscow, 2010. 295 p.
5. Kantere V.M., Matison V.A., Edelev D.A. Sistemy menedzhmenta bezopasnosti i kachestva pishchevykh produktov [Management systems of safety and quality of food]. Moscow, 2010. 294 p.
Authors
Matison Valeriy Arvidovich, Doctor of Technical Science, Professor,
Arutyunova Natalya Igorevna, Candidate of Technical Science,
Mayorov Mikhail Kirillovich,
Zakharova Elena Vitalyevna,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ivanova V.N., Seryogin S.N. Eurasian Integration: Repetition or the Beginning of a New Development Paradigm for Solving the Food Problem?

Ryabova T.F.Growth of Innovation Level of Production and Import Substitution as the Main Components of the Economic and Food Security in Russia

  Key words
economic security; food security; innovation level; Pro-innovative equipment and technology; physical and economic security; governance; competent methods; the substitution; the ratio of import and export food; deep processing of agricultural resources; criteria for achieving economic growth

Abstract
In this publication highlight the challenges of economic and food security of Russia in connection with the need to increase the innovation level of production and import substitution. As the analysis shows the data of Rosstat, the share of worn and old equipment used by enterprises, significant. The level of updated equipment for the food industry does not exceed 5-7% per year. The use of low-performing hardware does not allow enterprises to develop high-quality, competitive products. This, in turn, leads to lower profits, failure to realize reproduction processes, consolidate assets, to raise the wages of production personnel and to increase the gross domestic product of the country. A main direction of economic growth of the food industry recognized the growth of the innovation level, on the basis of introducing high-efficiency equipment and innovative environmentally sound technologies, providing deep processing of agricultural resources. Currently, the volume of food imports by value measurement surpasses the national raw materials and finished products exported to other countries, several times. This situation reduces the country's economic security. There is a decrease in efficiency in the management, not the full competent use of new methods and ways of influence of a controlled system to the control, established by the world community and successfully used in other countries. To boost economic growth and ensure economic and food security of the country, it is expedient in the practice of companies to impose certain restrictions and criteria. The realization of the aggregate set out in article aspects of the problem will contribute to achieving the required level of food security of Russia.

References
1. Dzhekobs Dzh. Zhizn' i smert' velikogo amerikanskogo goroda [The life and death of great american city]. Moscow, Evropa Publ., 2006. 264 p.
2. Proskurina Z.B. [Diversification as one element of economic growth]. Ekonomika i predprinimatel'stvo, 2014, no. 6 (47), pp. 614-618. (In Russ.)
3. Ryabova T.F. [The system of integral criteria of economic security]. Ekonomika i predprinimatel'stvo, 2014, no. 10 (51), pp. 45-49. (In Russ.)
4. Minaeva E.V. [Theory of restructuring in terms of innovative economic growth]. Ekonomicheskie nauki, 2011, no. 9 (82), pp. 126-130. (In Russ.)
5. Chizhik A.S. [Export policy and mechanisms to protect domestic producers]. Ekonomika i predprinimatel'stvo, 2014, no. 6 (47), pp. 193 - 197. (In Russ.)
6. Gusev V. V., Ryabova N.V. [On the question of integral measuring the state food security]. Ekonomicheskie nauki, 2008, no. 11 (48), pp. 35-39. (In Russ.)
Authors
Ryabova Taisiya Fomonichna, Doctor of Economical Science, Professor,
Moscow State University of Technology and Management named after K.G. Razumovsky,
109004, 73, Zemlyanoy Val, Moscow



Lisitsin A.N., Grigoryeva V.N., Lishaeva L.N.The Role of Science in the Innovative Development of Oil-Fat Complex and Ensuring Food Security in Russia

  Key words
innovative development; oilseeds; fat and oil complex; scientific research; food security

Abstract
Ensuring food security is the most important task of the modern period of development of Russian agriculture. Fat-and-oil industry occupies a leading position in the agro-industrial complex of Russia. Over the past five years, the gross harvest of oilseeds has increased more than 2 times, the crushing volume - more than 1.5 times, the production of vegetable oils in 1.4 times. The share of domestic products in their resources in some years exceeds 80?%. With the growth of export potential, tending to 2 million tons of oil per year, their consumption is supported at the level of 3.2 million tonnes per year.
The crushing oilseeds volume in Russia exceeds 10 million tons per year, the production of vegetable oils is 4 million tons; crushing Capacity is 15 million tons of seeds per year. Full capacity utilization will allow to get more than 5.5 million tons of oil per year.
The main advantage of oilseeds in Russia is the possibility of producing seeds that are rich in highly unsaturated oils. Expansion of acreage and assortment of oilseeds, as well as accelerated development of the oil and fat industry will provide an opportunity to increase domestic production of sunflower above the levels outlined in the basic documents governing the development of the industry. Considering the fact that Russia is growing production of soybean oil, canola oil, safflower oil, mustard oil and other types of oils, total production of vegetable oils could reach 6 million tons per year.
Further development of the oil sector is directly related to the use of knowledge-based approaches and innovative solutions. Innovative technologies are being developed by GNU VNIIG of Russian Academy of agricultural Sciences with the direct interaction and usage by the largest oil and fat manufacturers.

References
1. Food Security Doctrine of the Russian Federation (approved by Presidential Decree of January 30, 2010 N 120). (In Russ.)
2. State Program of agricultural development and regulating markets of agricultural products, raw materials and food for 2013 - 2020 (approved by the Government Regulation of the Russian Federation of July 14, 2012 ¹ 717). (In Russ.)
3. The development strategy of the food processing industry of the Russian Federation for the period up to 2020 (approved by Decree of the Government of the Russian Federation of April 17, 2012 N 559 p). (In Russ.)
4. Sectoral Programme "Development of oil and fat industry in the Russian Federation for 2014 - 2016" (approved by Order of the Ministry of Agriculture of the Russian Federation of May 23, 2014 ¹ 170). (In Russ.)
5. Ivanov S.L. [Vegetable oils of the USSR]. Izvestiya Tsentral'nogo nauchno-issledovatel'skogo instituta pishchevoi i pishchevkusovoi promyshlennosti Narkomata SSSR = Izvestiya of the Central Res. Institute of food and food-flavor industry of the USSR People's Commissariat. Moscow, 1931, pp.1 - 20. (In Russ.)
6. Sharomov N.I. Khimizm rastenii i klimat [The chemism of plants and climate]. Alma-Ata, 1948. 116 p.
7. Lisitsyn A.N., Grigor'eva V.N., Lishaeva L.N., Turchina T.N. [Possibilities of development of oil and fat industry in Russia in the coming decade]. Vestnik Vserossiiskogo nauchno-issledovatel'skogo instituta zhirov = Vestnik of the All-Russian Scientific Research Institute of fats, 2014, no. 2, pp. 1-4. (In Russ.)
8. Speech by Prime Minister RF Dmitry Medvedev at the International forum "Open Innovation" of 10.14.2014. (In Russ.)
Authors
Lisitsin Alexandr Nikolaevich, Doctor of Technical Science, Docent,
Grigoryeva Valentina Nikolaevna, Candidate of Technical Science,
Lishayova Lyudmila Nikolaevna,
All-Russian Research Institute of Fats,
10, Chernyakhovskogo St., St.-Peterburg, 191119



Timofeev D.V., Sviridova D.A.Means of Ensuring Food Security in Russia

  Key words
products quality; software and statistical systems; food security; quality stability; statistical methods

Abstract
Article is devoted to an actual now problem of food security in the Russian Federation, and specifically to the questions connected with safety of food. The food security is one of the main directions of ensuring national security of the country.
In article the question of means of ensuring of safety and quality, so and competitiveness of food production, by an assessment of stability of indicators of quality and safety of processes of food productions with use of tools of statistical methods of quality control, and also modern program statistical complexes (PSC) significantly reducing labor input of an assessment is brought up.
The analysis of possibility of application of statistical methods, as with their help perhaps objective confirmation of stability of productions and as a result improvement of quality and safety of food is carried out. When performing statistical calculations at an assessment of quality and safety of functioning of processes food production authors made recommendations about control of stability of software with use of modern program and statistical complexes.

References
1. Food Security Doctrine of the Russian Federation. The official internet-portal of the Ministry of Agriculture of the Russian Federation. Available at: http://www.mcx.ru / documents / document / show / 12214.19. (In Russ.)
2. Timofeev D.V. et al. [Stability control of production processes with help of modern software]. Tezisy konf. "Kachestvo i bezopasnost' produktov pitaniya". Nauka i obrazovanie. [Abstracts of conf. "Quality and food safety." Science and education]. Moscow, MGUPP Publ., 2014. (In Russ.)
3. Timofeev D. V., Sviridova D.A. [Using the statistical software for evaluation of stability of production processes]. XI nauch. prakt. konf. "Ekspertiza, otsenka kachestva, podlinnosti i bezopasnosti pishchevykh produktov" [The 11th Sci.-pract. conference "Expertise, evaluation of the quality, authenticity and food safety"]. Moscow, MGUPP Publ., 2014. (In Russ.)
4. Timofeev D.V. Primenenie sovremennykh programmno-statisticheskikh produktov dlya otsenki protsessov SMK [Application of modern software-statistical products for evaluation of QMS processes]. Moscow, MGUPP Publ., 2012.
Authors
Timofeev Dmitriy Vladimirovich, Candidate of Technical Science, Docent,
Sviridova Darya Alexeevna, Graduate Student,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Andreev N.R., Lukin D.N.Manufacture of Starches and Starch Products for Import Substitution

  Key words
starch industry; native starches; modified starches; starch sweeteners; maltodextrins; glucose-fructose syrups; production; import; substitution of import

Abstract
The analysis of structure of starch containing raw materials processing in Russia Federation is provided in the article. There was noted an increases in volumes of corn and wheat processing, however the share of processed potato is still low (below 4?%).
Russian starch products and starch sweeteners are on the same level on quality as best European samples and they are very competitive.
Market demand in crystalline glucose for food and medical purposes (over 30 thous. tons) is fully covered by import.
The volume of import of modified starches exceeds 80?% of total consumption. The biggest volume of import among native starches belongs to potato starch - over 60?%.
The article provides suggestions on import substitution of mentioned starch.

References
1. Andreev N. R. Osnovy proizvodstva nativnykh krakhmalov [Bases of production of native starches]. Moscow, Pishchepromizdat, 2001. 289 p.
2. Andreev N. R. [By course of innovations]. Pishchevaya promyshlennost', 2010, no.1, pp. 58-60.(In Russ.)
3. Lukin N. D. [Production of sugary products from starch as ensuring a balance of sugar in Russia]. Sakhar, 2010, no.12, pp. 49-55. (In Russ.)
4. Zhushman A. I. Modifitsirovannye krakhmaly [Modified starches]. Moscow, Pishchepromizdat, 2007. 236 p.
5. Solomin D. A., Lukin D. N. [The development of starch industry in market economy conditions]. Pishchevaya promyshlennost', 2011, no. 9, pp. 56-58. (In Russ.)
Authors
Andreev Nikolay Rufeevich, Corresponding Member of RAS, Doctor of Technical Science,
Lukin Dmitriy Nikolaevich, Candidate of Economical Science,
All-Russian Research Institute of Starch Products,
11, Nekrasova St., Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Germanskaya L.G., Penzina O.V., Pasko O.V.Quality Control in the Production of Cheese Bioproducts Using the Principles of HACCP

  Key words
cottage cheese bioproduct; quality management; principles of HASSP; quality and safety indicators; critical control points

Abstract
In recent years the number of the enterprises addressing to system of ensuring production of safe food products constantly increases. The key role is played thus by an assessment and requirements of consumers. More and more their quantity, getting food, prefer quality to the price.
Development of the new cottage cheese bioproducts containing in the structure about - and the prebiotics directed on strengthening of the protective functions of a human body and reducing risk of influence of harmful factors is actual now.
Most cottage cheese bioproducts on the basis of sharing of raw materials of an animal and a phytogenesis meet such requirements. All systems of management by safety of food products are based on the principles of HACCP (HASSP) which cornerstone the analysis of dangers, an assessment of risks and definition of critical control points in the course of production is.
Modern production technologies of cottage cheese and cottage cheese products are based on use of different types of raw materials, including nonconventional, new methods of its processing, use of the hi-tech equipment that draws to itself close attention of researchers and practicians. And in addition to use of new control methods also application of the principles of HASSP which allow to trace process of production of cottage cheese products at each stage, and the critical control points allocated thus, allow to prevent emergence of the critical situations capable to affect safety and quality of a product.

References
1. Order of the Government of the Russian Federation of october 25, 2010 ¹ 1873 p "Principles of State Policy of the Russian Federation in the field of healthy nutrition of the population for the period up to 2020". (In Russ.)
2. Pas'ko O.V., Smirnova N.A. [Development of technology for curd bio-product]. Pishchevaya promyshlennost', 2012, no.1, pp. 42 - 43. (In Russ.)
3. Germanskaya L.G., Pas'ko O.V., Penzina O.V. [The application of HACCP principles in the development of curd bio-product]. Agrarnyi vestnik Urala, 2014, no. 8, pp. 34-37. (In Russ.)
4. Penzina O.V. Issledovanie i razrabotka tekhnologii tvorozhnogo bioprodukta s pshenichnymi otrubyami: avtoref. dis. kand. tekhn. nauk [Research and development of curd bioproduct technology with wheat bran: Cand. Diss. (Techn. Sci.)]. Kemerovo, 2014. 20 p.
Authors
Germanskaya Lyudmila Gennadyevna, Candidate of Technical Science, Docent,
Omsk Economic Institute,
13, Pr. Komarova, Omsk, 644112, This email address is being protected from spambots. You need JavaScript enabled to view it.
Penzina Oksana Valeryevna, Engineer Laboratorian,
Pasko Olga Vladimirovna, Doctor of Technical Science, Professor,
Omsk State Agrarian University named after P.A. Stolypin,
2, Institutskaya Ploschad, Omsk, 644008, This email address is being protected from spambots. You need JavaScript enabled to view it.



Efimov Ko.M., Dityuk A.I., Bogdanov A.I., Senezhko A.G., Fyodorova L.S.Mould control at food industry plants

  Key words
safety and quality of food products; risk factors; mold; food industry companies

Abstract
The article is devoted to an actual problem of providing sanitary hygienic requirements and antimicrobial protection of the working and additional areas of food production plants. There are some general data on the negative microflora that presents in the environment and a contaminating component of the working area, raw materials and ready goods.
As the main method of prevention from a massive development of bacteria, yeast cultures and mould fungi in the workspace and additional areas, it was suggested to treat (disinfect) the air environment, surfaces in premises and equipment with a disinfectant "Biopag-D" which is effective against various types of sanitary indicative mocroflora and stays active for a long time.
In the article one can find results of researches of the spectrum of antimicrobial activity and duration of the disinfection action of "Biopag-D" solutions. Its properties are described in the article, also viability of its application in food industry was proved due to its lower toxicity, a wide spectrum of antimicrobial action and a high efficiency against not just gram-positive and gram-negative bacteria, but also staphylococci, streptococci, mould fungi and yeast cultures. It was shown that a unique combination of the mentioned properties of the "Biopag-D" preparation, and its deodorising effect favourably set it apart from traditional products used at food industry plants.
Due to introduction of innovative disinfectants based on high molecular biocide polymers synthesised by specialists from the Institute of Ecotechnologies (Moscow, Russia), a real possibility of providing antimicrobial protection and following all the sanitary norms along the whole chain of food production has appeared.

References
1. Fedorova L.S. Teoriya i praktika sovershenstvovaniya dezinfitsiruyushchikh sredstv [Theory and practice of improving disinfectants] Moscow, Meditsina Publ, 2006. 216 p.
2. Snezhko A.G., Gubanova M.I., Zharnenkova O.A. [Multi-film flexible polymeric packaging materials]. Molochnaya promyshlennost', 2012, no.1, pp. 14-18. (In Russ.)
3. [Disinfectant "Biopag-D" for long-term sanitary processing enterprises of food industry]. Pishchevaya promyshlennost', 2013, no. 4, p. 47. (In Russ.)
4. Efimov K.M. et al. [Universal means for long term disinfection]. Pishchevaya promyshlennost', 2013, no. 5, pp. 62-63. (In Russ.)
Authors
Efimov Konstantin Mikhaylovich, Doctor of Social Science,
Dityuk Alexandr Ivanovich, Candidate of Physical and Mathematical Sciences,
Bogdanov Alexey Igorevich,
Senezhko Alla Georgievna, Candidate of Chemical Science,
Institute of Ecological and Technological Problems,
6, Arkhitektora Vlasova, Moscow, 117336, This email address is being protected from spambots. You need JavaScript enabled to view it.
Fyodorova Lyudmila Samuilovna, Doctor of Medical Science, Professor,
All-Russian Research Institute of Disinfectology of Rospotrebnadzor
18, Nauchniy Proezd, Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Tvorogova A.A., Sitnikova P.B., Konovalova T.V., Bazaliy V.N., Gerasimchuk V.P. Justification of the Functional Role of Dietary Fibers SenseFi in the Technology of Ice Cream

Sotnikov V.A., Marchenko V.V.Drink "Chayny Grib" (Kombucha) and its Technological Features

  Key words
soft drink "Chayny Grib"; beverage concentrate; technology; fermentation; immobilization

Abstract
The article describes the basic principles of industrial production technology of beverage "Chayny Grib" (Kombucha) and it concentrate. The substantiation of the method of separation processes of fermentation and oxidation method and deep culture Medusomyces Gisevi as fundamental factors intensify the process of production of the drink.

References
1. Danielyan L.T. Chainyi grib i ego biologicheskie osobennosti [Kombucha and its biological features]. Moscow, Meditsina Publ., 2005. 83 p.
2. Muratova E.I., Zyuzina O.V., Shunyaeva O.B. Biotekhnologiya organicheskikh kislot i belkovykh preparatov: uchebnoe posobie [Biotechnology of organic acids and protein preparations]. Tambov, Tambov State Techn. University Publ., 2007. 80 p.
3. Konstantinov Yu. Tselitel' v banke "Chainyi grib" [Healer in the jar "Kombucha"]. Moscow, Tsentrpoligraf Publ., 2010. 126 p.
Authors
Sotnikov Valeriy Alexandrovich, Doctor of Technical Science,
Kazan National Research Technological University,
68, K. Marks St., Kazan, 420015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Marchenko Viktor Vasilyevich,
Company "Zelyonie Listya" (Green Leaves),
59, Prospekt Krasnogo Znameni, Vladivostok, 690002, This email address is being protected from spambots. You need JavaScript enabled to view it.



Linovskaya N.V., Ryseva L.I., Savenkova T.V. Modeling Capabilities of Sensory Properties of Milk Chocolate Masses

  Key words
conching; dairy chocolate weight; touch properties

Abstract
The results of studies of sensory indicators of milk chocolate bars both domestic and imported, provided the domestic confectionery market. It is shown that the domestic milk chocolate inferior imported for individual flavor characteristics.
Found that an increase in temperature of milk chocolate on the stage of "viscous-plastic" conching changes its sensory properties.
The optimal regimes conching of milk chocolate masses. According to the results of studies designed flowsheet conching, allowing to develop milk chocolate with specified sensory properties, which will be imported to compete.

Authors
Linovskaya Nataliya Vladimirovna, Candidate of Technical Science,
Ryseva Larisa Ivanovna, Candidate of Technical Science,
Savenkova Tatyana Valentinovna, Doctor of Technical Science, Professor,
Research Institute of Confectionery Industry,
20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it.



FUNCTIONAL ALIMENTARY PRODUCTS

Kalinichenko L.A., Kryuchkova V.V., Belik S.N., Mosolova N.I.Study of possible usage enriched milk drink for the prevention of alimentary obesity

  Key words
enriched fermented milk drink; protein; lipid and fat metabolism; atherosclerosis; alimentary obesity

Abstract
The authors have carried out studies to determine the optimal concentration of functional components used in technology of fermented milk drink, causing metabolic effect. The experiment was conducted on guinea pigs. According to the principle of analogues were formed 5 groups. All of guinea pigs fed a basic vivary ration - dry grain forage (oats). In addition to the basic ration animals of the control group received the beef fat previously melted and mixed with oats. In addition to the basic ration and beef fat animals of I, II, III experimental groups fed samples of fermented milk drink with different percentages of functional components (10?% BUK + 2?% AM, 10?% BUK + 4?% AM and 10?% BUK + 8?% AM, respectively, where BUK - protein-carbohydrate concentrate, and AM - watermelon honey) a 1 time per day at a dose of 3.6 ml?/?kg of body weight. After 14 days of experimentation, the live weight of animals in control group increased by 7.9?%, in intact group by 2.5?%, in I, II, III experimental groups by 3.6?%, 3.3?% and 2.8?% respectively. The enrichment of animals ration by saturated fats in the background of inactivity led to changes in protein, lipid and carbohydrate exchanges. Introduction in a diet of guinea pigs enriched drink showed elevated levels of total protein and albumen faction, as well as a decrease in the content of total lipids, triatsilglitserinov, and LDL (low-density lipoprotein) in the animal blood in experimental groups. Most metabolically efficient to prevent the development of nutritional obesity can be considered a fermented milk drink with a concentration of functional components components 10?% BUK + 4?% AM.

References
1. Trukhachev V.I., Molochnikov V.V., Orlova T.A., Ramanauskas R.I. Kontsentraty belkov moloka: vydelenie i primenenie: monografiya [Concentrates of milk proteins: the selection and application]. Stavropol', AGRUS Publ., 2009. 152 p.
2. Sheveleva S.A., Kuznetsova G.G., Cherkashin A.V. [Effect of Lactobacillus strains used in the manufacture of dairy products, to agents of foodborne diseases]. Voprosy pitaniya, 2011, no. 3, pp. 37-40. (In Russ.)
3. Khramtsov A.G. Fenomen molochnoi syvorotki [The phenomenon of milk whey]. Moscow, Professiya Publ., 2011. 804 p.
4. Altas S., Kizil G., Kizil M., Ketani A., Haris P.I. Protective effect of Diyarbakir watermelon juice on carbon tetrachloride-induced toxicity in rats. Food Chem Toxicol., 2011, vol. 49, pp. 2433-2438.
5. Figueroa A. A., Sanchez-Gonzalez M.A., Perkins-Veazie P.M., Arjmandi B.H. Effects of watermelon supplementation on aortic blood pressure and wave reflection in individuals with prehypertension: a pilot study. Am J. Hypertens., 2011, vol. 24, pp. 40-44.
6. Poduri A., Rateri D.L., Saha S.K., Saha S., Daugherty A. Citrullus lanatus 'sentinel' (watermelon) extract reduces atherosclerosis in LDL receptor-deficient mice. J. Nutr Biochem., 2013, May, vol. 24 (5), pp. 882 - 886.
7. Perez-Guisado J.I., Jakeman P.M. Citrulline malate enhances athletic anaerobic performance and relieves muscle soreness. J. Strength Cond Res., 2010, May, vol. 24 (5), pp. 1215-1222.
8. Devaraj S.I., Mathur S., Basu A., Aung H.H., Vasu V.T., Meyers S., Jialal I. A dose-response study on the effects of purified lycopene supplementation on biomarkers of oxidative stress. J. Am Coll Nutr., 2008, Apr., 27 (2), pp. 267-273.
Authors
Kalinichenko Lyubov Alexandrovna, Graduate Student,
Kryuchkova Vera Vasilyevna, Doctor of Technical Science, Professor,
Don State Agrarian University,
1, Krivoshlykova St., Persianovskiy, Oktyabrsky District, Rostov region, 346493, This email address is being protected from spambots. You need JavaScript enabled to view it.
Belik Svetlana Nikolaevna, Candidate of Medical Science,
Rostov State Medical University,
29, Per. Nakhichevansky, Rostov-na-Donu, 344022, This email address is being protected from spambots. You need JavaScript enabled to view it.
Mosolova Natalya Ivanovna, Doctor of Biological Science,
Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products,
6, Imeni Rokossovskogo St., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW AND ADDITIVES

Ice Cream with Unusual Taste from GC "EFCO"

NEWS FROM COMPANIES

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Forum "Food Security of Russia

Russian Food Industry in the Customs Union and the Eurasian Economic Community: Opportunities for Growth and Prospects for Cooperation

Agroprodmash-2014

List of Articles Published in the Journal "Food Industry" in 2014