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Rambler's Top100

Food processing Industry №4/2015

The Outcome of the Food and Processing Industry of Russia

QUALITY OF RAW MATERIALS AND ADDITIVES - A GUARANTEE OF SAFETY

Seregin S.N., Semin D.V.Growth in Production of Agricultural Products and the Price Situation on the Food Market: in Search of Compromise

P. 8-15 Key words
Russian agricultural sector; investment risks; sanctions; export promotion; food prices

Abstract
The article presents an analysis of the functioning of the Russian agricultural sector in terms of imposing sanctions on Russia, which created some "turbulence" in the economy and the financial sector and in the fall of the ruble led to a significant increase in prices on the food market, slowed the investment process in the modernization of production and technological industry base.
Russia under sanctions is entering a new phase in its development, with reduced resource and scientific and intellectual potential, and these difficult conditions pose to the state of the problem more active role in solving the problems of social and economic development of the country.
To reduce the negative impact of sanctions on the stability of the food market are encouraged to develop instruments to stimulate demand in the domestic market, and in the format of the Eurasian Economic Union, as well as to stimulate exports with a deep level of processing in foreign countries.
To reduce investment risks directed Federal Government Resolution on January 27, 2015 ¹98-p of the Priority Action Plan for sustainable economic development and social stability in 2015

Authors
Seregin Sergey Nikolaevich, Doctor of Economical Science,
Moscow State University of Technology and Management named after K.G. Razumovsky,
3, Zemlyanoy Val St.,Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Semin Dmitriy Viktorovich,
Eurasian Agricultural Association,
2, bldg. 2, Letnikovskaya St., Moscow, 115114, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bagryantseva O.V., Shatrov G.N., Kotkova T.V.Improvement of the Legislation of the Eurasian Economic Union in the Use of Food Additives, Flavorings and Processing Aids

P. 16-22 Key words
Eurasian Economic Union; safety of food additives; flavorings; processing aids; labeling of food products; technical regulations

Abstract
Harmonisation of regulations use of food additives, flavorings and technological resources with the requirements established by technical regulations of the Customs Union and the EAEC international practice is a necessary condition for food security. Given that in recent years the consumption of different types of food micro-ingredients for technological purposes has increased, regulations and rules of their use must always take place with the re-evaluation of new scientific data on their impact on the body, the need for their use and the possibility of changing the conditions of their use in the food industry. Improving the system of safe use of food additives, flavorings and processing aids in the Russian Federation and the EAEC, harmonized with the European Union and the FAO / WHO, due primarily to the need to revise the lists of food additives, the list of flavoring substances and regulations of their use in the production of food products, developing a list of plants as sources permitted flavoring substances and flavoring agents regulations revised use of processing aids, including enzyme preparations produced using genetically modified organisms.

References
1. Technical Regulations of the Customs Union TR CU 029/2012 "Safety of food additives, flavorings and processing aids". (In Russ.)
2. Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling". (In Russ.)
3. General Standard for Food Additives (CODEX STAN 192-1995, Adopted in 1995. Revision 1997, 1999, 2001, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014).
4. Regulations (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union, 2008, L. 354, pp.16-33 (2008R1333 - EN - 06.11.2014 - 021.001 - 1).
5. Regulation (EC) No. 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No. 1601/91, Regulations (EC) No. 2232/96 and (EC) No. 110/2008 and Directive 2000/13/EC. Official Journal of the European Union, 2008, L. 354, pp. 34-50.
6. SCIENTIFIC OPINION, Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), European Food Safety Authority (EFSA), Parma, Italy. EFSA Journal, 2009, 12(7):1022.
7. Aluminium (from all sources, including food additives). Evaluation of certain food additives and contaminants. Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report, 2007, ser. 940, pp. 33-45.
8. Aluminium-containing food additives. Evaluation of certain food additives and contaminants. Seventy-fourth report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report, 2011, ser. 966, pp. 7-18.
9. Safety of aluminum from dietary intake Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC). The EFSA Journal, 2008, vol. 754, pp. 1-34.
10. COMMISSION REGULATION (EU) ¹ 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) ¹ 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides. Official Journal of the European Union, 2011, L 295, pp. 205-211.
Authors
Bagryantseva Olga Viktorovna, Doctor of Biological Science,
Shatrov Gennadiy Nikolaevich, Candidate of Biological Science
Research Institute of Nutrition,
2/14, Ustyinsky Pr., Moscow, 109240,
Kotkova Tamara,
Union of Food Ingredients,
20, 1st Schipkovsky Pereulok, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gubanenko G.A., Mayurnikova L.A., Rubchevskaya L.P.Prospects for the Integrated Use of Regional Non-Traditional Vegetable Raw Materials in Food Production

P. 23-27 Key words
Artemisia sieversiana Willd.; Thymus serpyllum L.; technological parameters; carbon dioxide; water and alcoholic extract; seed meal; food products

Abstract
This paper presents the results of a study on the evaluation the sphere of harvesting and processing of wild and cultivated plant raw material Krasnoyarsk Territory by organizations of Krasnoyarsk Regional Union of Consumer Societies. The dynamics of harvesting of all types of vegetable raw materials has a positive growth trend, its volume has increased over the past 9 years for 200 tons. Not more than 55?% of the collected material is processed. The assortment of produced products is narrow, processors are not able to deeply process the raw materials and produce products with high added value. In order to increase the harvesting of regional drug-industrial raw materials and its involvement in the processing and usage in food production, the article presents the complex technology of processing plants (for example, Artemisia sieversiana Willd.). It is a sequential extraction of biomass liquefied carbon dioxide in the first stage, the second - the extraction of afterextraction water-alcohol solution, at the third stage - getting seed meal. There was held a commodity research on quality obtained under optimum conditions of processing products Artemisia sieversiana Willd., Thymus serpyllum L.: Carbon dioxide and aqueous-alcoholic extracts, seed meal. The results of the study of the organoleptic, physical-chemical parameters and chemical composition of the product allow to recommend them for food and dietary additions.

References
1. Ivanova V. N., Seregin S. N., Grin'ko V. S. [Global challenges and opportunities of Russia in solving the problems of import substitution]. Pishchevaya promyshlennost', 2014, no. 7, pp. 24-28. (In Russ.)
2. Krasil'nikov V. N. [Renewable plant resources of Russia as a strategic factor in international economic relations and to ensure of national and global food security]. In: Krasil'nikov V. N. Strategicheskie napravleniya razvitiya vneshnetorgovykh otnoshenii makroregionov Rossii po uluchsheniyu investitsionnogo klimata pri sokhranenii ekonomicheskoi bezopasnosti v usloviyakh vstupleniya v VTO: monografiya [Strategic directions of development of foreign trade relations of Russian macroregions on improvement of investment climate, while maintaining economic security in the context of WTO accession]. Ed. by N. V. Pankova, L. N. Borisoglebskaya. St. Petersburg, 2011, pp. 329-339. (In Russ.)
3. Gubanenko G.A., Mayurnikova L.A., Rubchevskaya L.P. Kompleksnaya otsenka novykh vidov rastitel'nogo syr'ya Krasnoyarskogo kraya i tselesoobraznost' ego ispol'zovaniya v proizvodstve funktsional'nykh pishchevykh produktov: monografiya [Comprehensive assessment of new types of vegetable raw materials of Krasnoyarsk Krai and the appropriateness of its use in the production of functional foods]. Krasnoyarsk, Siberian Federal University Publ., 2013. 260 p.
Authors
Gubanenko Galina Alexandrovna, Candidate of Technical Science, Docent,
Siberian Federal University,
2, Lidy Prushinskoy St., Krasnoyarsk, 660075, This email address is being protected from spambots. You need JavaScript enabled to view it.
Mayurnikova Larisa Alexandrovna, Doctor of Technical Science, Professor,
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rubchevskaya Lyudmila Petrovna, Doctor of Chemical Science, Professor,
Siberian State Technological University,
42, Pr. Mira, Krasnoyarsk, 660049.



Gunkova P.I., Ananchenkov I.O., Frolova K.V.Influence of Storage Duration on the Quality of Raw Milk Dairy Products

P. 28-31 Key words
storage of milk; dairy product; size of the casein micelles; thermal stability; counts of bacteria

Abstract
Storage duration of raw milk effects significantly on its characteristics and quality of dairy products. It is fat and proteins that expose to the most significant alterations. In raw milk stored at refrigerated temperatures there is a transition of beta-casein from the casein micelles to the milk plasma. As a result, the size of micelles reduces and under the influence of the enzymes the decomposition of beta-casein into gamma-casein and components of Proteose-Peptone fractions occurs. The increase in the content of gamma-caseins and Proteose-Peptone fraction has a negative impact on the rate of acid coagulation of proteins and synergistic characteristics of protein clots. It also has a negative impact on thermal stability of milk and its other technological characteristics. In addition, during long-term storage in chilled raw milk the bitter peptides are forming under the influence of native proteinases and microbial proteinases. It leads to the breakdown of Amino Acids to substances with unpleasant putrid smell and taste. Both smell and taste are transmitted to dairy products. Also during the storage duration the infraction of the structure of the milk fat globules occurs. It leads to hydrolysis of fat under the action of native lipases and lipases of Psychrotrophic bacteria. As a result, the milk becomes rancid and get extraneous smells (for instance, soap or fish one), which are also transferred to the products.
The study shows changes in raw milk which stored at refrigerated temperatures. For example, it presents changes in size of casein micelles to 2-8?%, in thermal stability and counts of bacteria. The study indicates that raw milk stored at refrigerated temperatures for 24 hours effects on the dairy products characteristics. Raw milk storage duration reduces effective viscosity of milk to 27-31 % and water-holding capacity to 31-32?%. Dairy products acquire a foreign flavor.

References
1. Gorbatova K. K. Fiziko-khimicheskie i biokhimicheskie osnovy proizvodstva molochnykh produktov: monografiya [Physico-chemical and biochemical bases of dairy products production]. St. Petersburg, GIORD Publ., 2003. 352 p.
2. Gorbatova K. K., Gun'kova P. I. Khimiya i fizika moloka i molochnykh produktov [Chemistry and physics of milk and dairy products]. St.Petersburg, GIORD Publ., 2012. 330 p.
3. Gun'kova P. I., Gorbatova K. K. Biotekhnologicheskie svoistva belkov moloka [Biotechnological properties of milk proteins]. St.Petersburg, GIORD Publ., 2015. 216 p.
4. Driessen F. M. Inactivation of lipases and proteinases. Bull. of the IDF, 1989, no. 238, pp. 71-90.
5. Fox P. F., Kelly A. L. Indigenous enzymes in milk: overview and historical aspects. Intern. Dairy J., 2006, vol. 16, pp. 501-516.
6. Silanikove N. et al. Physiological role of indigenous milk enzymes. International Dairy J., 2006, vol. 16, pp. 648-654.
7. Gun'kova P. I., Gorbatova K. K. [Effect of plasmin on the properties of milk]. Molochnaya promyshlennost', 2009, no. 8, pp. 52-53. (In Russ.)
8. Gun'kova P. I., Gorbatova K. K., Gun'kov S.V. [Proteases of milk]. Pererabotka moloka, 2008, no. 12, p. 24. (In Russ.)
9. Shidlovskaya V. P. Organolepticheskie svoistva moloka i molochnykh produktov [Organoleptic properties of milk and dairy products]. Moscow, Kolos Publ., 2004. 360 p.
10. Gorbatova K. K. et al. [The structure of the shell of fat globules]. Molochnaya promyshlennost', 2011, no. 1, pp. 48-49. (In Russ.)
11. Ward R. E., Yerman I. B., Correding M. Composition, applications, fractionation, technological and nutritional significance of milk fat globule membrane material. Advanced Dairy Chemistry, vol. 2: Lipids, New York, 2006, pp. 213-238.
Authors
Gunkova Polina Isaevna, Candidaye of Technical Science,
Ananchenkov Ivan Olegovich,
Frolova Krestina Valeryevna,
St. Petersburg State University of Information Technologies, Mechanics and Optics,
49, Kronverksky Prospekt, St. Petersburg, 197001, This email address is being protected from spambots. You need JavaScript enabled to view it.



Belyavskaya I.G., Bogatyreva T.G., Yudina T.A., Iunikhina E.V., Khotchenkov V.P., Ruzhitsky A.O., Zaychik B.Ts.Flax flour - a Source of Antioxidants in Bakery Products for a Healthy Diet

P. 32-34 Key words
bakery products with flax flour; antioxidant capacity; lipophilic and hydrophilic fractions

Abstract
The direction of the research presented in accordance with the state policy of the Russian Federation in the field of healthy nutrition, justified the use of flax meal as a prescription component bakery products for a healthy diet, given the chemical composition of flax meal with an indication of the selected non-traditional benefits of additional raw material Bakery, describes the technology of obtaining test samples of rye-linen bakery products, the materials on the identification of indicators of the antioxidant capacity of the hydrophilic and lipophilic fractions of rye-linen bakery products, comparative analysis with those of products prepared in an atmosphere of heated vapor, as well as with rye bread. Selected spectrophotometric method for the determination of antioxidant properties using Trolox - equivalent (TEQ). Shows the values of the index of the antioxidant capacity of the hydrophilic and lipophilic fraction of rye and rye-linen bakery products. Elevated values of the index of the antioxidant capacity of both hydrophilic and lipophilic fraction relative to the cation - radical ABTS o + in making defatted flax flour in bakery recipes. The influence of the method of preparation of rye - linen bakery products on indices of antioxidant capacity. Baked radiation-convective method rye-linen bakery, had lower values of antioxidant capacity than cooked in an atmosphere of heated vapor. Study of regularities in conjunction with previous results as a basis for developing a classification of bakery products in terms of antioxidant capacity.

References
1. Minevich I.E., Zubtsov V., Tsyganova T.B. [The use of flax seeds in bread baking]. Khleboprodukty, 2008, no. 3, pp. 38-40. (In Russ.)
2. Zubtsov V.A., Minevich I.E. [Biological and physico-chemical bases of the use of flax meal for developing bakery products]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 3, pp. 10-13. (In Russ.)
3. Milder Ivon E. J., Arts Ilja C. W., Van de Putte Betty, Venema Dini P., Hollman Peter C.H. Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition, 2005, 93 (3), ðp. 393-402.
4. Belyavskaya I.G. et al. [Determination of antioxidant capacity of bakery products with the products of seaweed processing]. Khleboprodukty, 2012, no. 10, pp. 60-62. (In Russ.)
5. Belyavskaya I.G. et al. [Determination of the antioxidant capacity of bakery products with spirulina]. Khleboprodukty, 2012, no. 5, pp. 46-47. (In Russ.)
Authors
Belyavskaya Irina Georgievna, Candidate of Technical Science,
Bogatyreva Tatyana Glebovna, Doctor of Technical Science,
Yudina Tamara Alexeevna, Candidate of Technical Science,
Iunikhina Elena Vladimirovna, Graduate Student,
Stepanova Anastasiya 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.
Khotchenkov Vyacheslav Petrovich, Candidate of Biological Science,
Ruzhitsky Alexandr Olegovich,
Zaychik Boris Tsaleryevich, Candidate of Technical Science,
A.N.Bach Institute of Biochemistry,
33, bldg. 2, Leninsky Prospekt, Moscow, 119071, This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarova N.V., Eremeeva N.B., Barkova O.R., Demidova A.V., Azarov O.I., Demenina L.G., Chaplygina T.A., Antipenko M.I.The Study of the Chemical Composition and Antioxidant Properties of Black Currant Crop in 2014 from the Collection of Scientific-Research Institute "Zhigulevskie Sady"

P. 35-37 Key words
antioxidant activity, blackberry, phenolics, flavonoids, anthocyanins, DPPH

Abstract
In this article discusses the most commonly used methods of investigation of antioxidants. The objects of study were selected 12 grades of blackberry (Monisto, Lentay, Vera, Nara, Charodey, Branskii agat, Mriya, Partizanka branskaya, Selechenskaya-2, Strelets, Chernaya vual, 6?26?130), grown up in the territory of the Samara region in 2014, the chemical composition and antioxidant activity. For the study was obtained hydroalcoholic extract (1:1) at 37 °C for 2 hours. The analysis for the maintenance of the total number of phenolic compounds content of gallic acid, flavonoids catechin content, anthocyanin content of cyanidin-3?glucoside, antioxidant capacity with use of free radical DPPH (2,2?diphenyl-1?pikrilgidrazil), restoring forceb with method of FRAP (ferric reducing antioxidant power), the antioxidant activity in linoleic acid system. A significant number of methods to assess the antioxidant activity of the compounds according to the method systematically recording parameters used to determine antioxidant activity, including quantitative. Marked the most promising varieties of Chernaya vual, Monisto, Mriya, Branskii agat, Vera and Lentay as components of antioxidants in foods. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014?/?199 FSBEI HPE "Samara State Technical University" code 974?.

References
1. Hensley K., Floyd R.A. Methods in pharmacology and toxicology: methods in biological oxidative stress?. Totowa, Humana Press, 2003. 215 p.
2. Roginsky V., Lissi E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem., 2005, vol. 92, no. 2, pp. 235 - 254.
3. Choiu A. et. al. Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity. Food Chem., 2007, vol. 102, no. 1, pp. 516 - 522.
4. Benvenuti S. et al. Polyphynols, antocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci., 2004, vol. 69, no. 3, pp. F164 - F169.
5. Fedina P.A., Yashin A.Ya., Chernousova N.I. [Determination of antioxidants in foods of plant origin by amperometric method]. Khimiya rastitel'nogo syr'ya, 2010, no. 2, pp. 91 - 97. (In Russ.)
6. Konic-Ristic A. et al. Biological activity and chemical composition of different berry juices. Food Chem., 2011, vol. 125, no. 4, pp. 1848 - 1855.
7. Bermudez-Soto M.J., Tomas-Barberan F.A. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices. Eur. Food Res. and Technol., 2004, vol. 219, no. 2, pp. 133 - 141.
8. Nurhanani R. et al. Radical scavenging and reducing properties of extracts of cashew shoots (Anacardium occidentale). Food Chem., 2008, vol. 111, pp. 38 - 44.
9. Garcia-Alonso M. et al. Evaluation of the antioxidant properties of fruits. Food chem., 2004, vol. 84, pp. 13 - 18.
10. D'Abrosca B. et al. 'Limoncella' apple, an Italian apple cultivar: phenolic and flavonoids contents and antioxidant activity. Food Chem., 2007, vol. 104, no. 4, pp. 202 - 207.
11. Mathew S., Abraham T.E. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., 2006, vol. 94, pp. 520 - 528.
12. Wong Sh.P., Leong L.P., Koh J.?H.W. Antioxidant activities of aqueous extracts of selected plants. Food Chem., 2006, vol. 99, pp. 775 - 783.
13. Li Y. et al. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem., 2008, vol. 106, pp. 444 - 450.
Authors
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor,
Eremeeva Natalya Borisovna, Graduate Student,
Barkova Olga Romanovna,
Demidova Anna Vladimirovna,
Samara State Technical University,
255, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.
Azarov Oleg Igorevich,
Demenina Lyubov Georgievna,
Chaplygina Tatyana Anatolyevna,
Antipenko Mariya Ivanovna, Candidate of Agricultural Science,
Research Institute of Horticulture and Medicinal Plants "Zhigulevskiye Sady",
18 th km, town Experimental Station for Horticulture, Samara, 443072, This email address is being protected from spambots. You need JavaScript enabled to view it.



Mayurnikova L.A., Trikhina V.V., Koksharov A.A., Krapiva T.V.The Study of the Effect of Additives to Sushi: Wasabi, Ginger and Soy Sauce on the Safety of their Consumption

P. 38-41 Key words
sushi; additives; antimicrobial properties; test microorganisms; synergistic effect

Abstract
The paper presents the results of studies on the effect of additives: ginger, wasabi and soy sauce on sushi at their joint power consumption in enterprises with Japanese cuisine. As test microorganisms used Staphilococcus aureus, Escherichia coli, Aspergillus niger and Saccharomyces cerevisiae. Studied the effect of additives on the individual colonies of pathogenic organisms and a total contamination of ready meals sushi. Shown to reduce the overall contamination and the absence of coliform bacteria in the product. Furthermore, it is shown that when added together and ginger wasabi soy sauce to prepare sushi or pathogenic microflora test the synergistic effect is manifested. The greatest effect was observed in the sharing of ginger and wasabi.

Authors
Maurnikova Larisa Alexandrovna, Doctor of Technical Science, Professor,
Trikhina Veronika Valeryevna, Candidate of Technical Science, Doctoral candidate,
Koksharov Arkadiy Andreevich, Graduate student,
Krapiva Tatyana Valeryevna, Candidate of Technical Science, Docent,
Kemerovo Institute of Food Science and Technology,
47, Stroiteley Boulevard, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Golubeva L.V., Dolmatova O.I., Gubanova A.A., Grebenkina A.G.Studying the Process of Syneresis of Fermented Drinks

P. 42-43 Key words
quality; fermented milk drinks; rheological properties; syneresis

Abstract
Syneresis dairy products - a spontaneous separation of the serum from the clot. For what that dairy products it is necessary (cottage cheese), while for others, such as fermented beverages, can cause malformations consistency. Isolation of serum is due to poor quality of raw materials, the deviations from the normal homogenization and pasteurization of milk. The degree of syneresis is an indicator of the rheological properties of fermented milk products, since it determines the strength of the clot, and, consequently, enforcement, their consumer properties. The work on the evaluation of syneresis fermented drinks. Syneresis was measured by the number of sera precipitated by filtration with 100 sm3 of clot destroyed through filter paper over time at room temperature. It is determined that a major amount of serum is released from clots for 2 hours. Then, the amount of serum is reduced. Especially given the fact noticeable after 3 hours syneresis. Number serum precipitated for 2 hours syneresis in yogurt was 75 ± 1?% of the total serum formed for 5 hours, "Bifidok" - 81 ± 1?%, "Snowball" - 94 ± 1?%. 3 hours syneresis data serum increased to 90 ± 1?% in yogurt and "Bifidok" and 96 ± 1?% in the "snowball". Consequently, the optimal duration of syneresis fermented drinks: yogurt, "Bifidok" and "Snowball" should be considered as 3 hours. Depending on the product name link serum clot was not the same. According to the research sample was chosen as the basis for dairy drink filled.

References
1. Kosoi V. D., Dunchenko N. I., Merkulov M. Yu. Reologiya molochnykh produktov (polnyi kurs): uchebnik [Rheology of dairy products (full course)]. Moscow, DeLi print, 2010. 826 p.
2. Golubeva L. V. et al. [Formation of a milkshake consistency]. Pishchevaya promyshlennost', 2013, no. 1, pp. 42-43. (In Russ.)
3. Tepel A. Khimiya i fizika moloka i molochnykh produktov [Chemistry and physics of milk and dairy products]. St. Petersburg, GIORD Publ., 2012. 832 p.
4. Golubeva L. V., Dolmatova O. I., Bobkova N. A. [Effect of the stabilizer on rheological properties of the milk-containing product condensed with sugar]. Molochnaya promyshlennost', 2007, no. 3, pp. 62-63. (In Russ.)
5. Golubeva L. V. et al. [Structured milk-containing products with vegetable fillers]. Vestnik VSUET, 2012, no. 4 (54), pp. 79-81. (In Russ.)
6. Golubeva L. V., Dolmatova O. I., Krysan O. G., Dolmatova Zh. S. Sposob polucheniya kislomolochnogo napitka "Atsidofil'nyi" [A method for producing fermented milk drink "Acidophilous"]. Patent RF ¹ 2386259, MPK A23S, 20.04.2010.
7. Golubeva L. V., Dolmatova O. I., Samoilova M. A., Dolmatova Zh. S. Sposob polucheniya kislomolochnogo napitka "Atsidofil'nyi med" [A method for producing fermented milk drink "Acidophilous honey"]. Patent RF ¹ 2386260, MPK A23S9?/?13, 20.04.2010.
8. Golubeva L. V., Dolmatova O. I., Krysan O. G. [Drink vegetable-dairy "Acidophilous"]. Molochnaya promyshlennost', 2008, no. 7, p. 72. (In Russ.)
Authors
Golubeva Lyubov Vladimirovna, Doctor of Technical Sience, Professor,
Dolmatova Olga Ivanovna, Candidate of Technical Science,
Gubanova Anna Alekseevna, Graduate Student,
Grebyonkina Anna Gennadyevna,
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394000, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

BaseLine - Speed, Efficiency and Gentle Product Handling

FLAGSHIP SCIENCE

75 years NIIPH Rosrezerva Develops the Science of Long-term Storage of Finished Products

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NEWS FROM COMPANIES.

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.

EVENTS AND FACTS

VI Joint Winners Awarding Ceremony of the Two Major Agricultural Awards of Russia

Russian and German business in the New Conditions