Food processing Industry №8/2021
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: SCIENTIFIC READINGS "SCIENCE-INTENSIVE MILK PROCESSING TECHNOLOGIES"
MODERN METHODS
Kuznetsov P.V., Gabrielova V.T.Some aspects of the multi-stage method of production of dry dairy products
P. 8-11 | Key words dry dairy products, skimmed milk powder (SOM), whole milk powder (SCM), dry crystallized whey (SCS), whole milk substitute (SCM), vacuum evaporation, spray drying, specific energy costs, multi-stage dehydration Abstract |
References 1. Alekseev GV, Egorov OA, Moldovanov D, Egorov AN. Vozmozhnosti sovershenstvovaniya raspylitel`noj sushki pischevykh suspenzij [Opportunities for improving the spray drying of food suspensions]. Technika i tekhnologiya pischevykh proizvodstv [Food Processing: Techniques and Technology]. 2019. No. 1 (49). P. 70-76 (In Russ.). DOI: https://doi.org/ 10.21603/2074-9414-2019-1-70-76 2. Avanesov VM, Plaksin YuM, Strelyukhina AN, Larin VA. Proizvodstvo dispersnykh rastitel`nyx produktov metodom raspylitel`noj sushki [Production of dispersed plant products by the method of rasdust drying]. Khranenie i pererabotka sel`xozsyr`ya [Storage and processing of agricultural raw materials]. 2016. No. 5. P. 9-13 (In Russ.). 3. Shakhov SV, Magomedov GO, Magomedov MG, Saranov IA. Ustanovka dlya raspylitel`noj sushki i aglomeracii pischevykh sred [Installation for spray drying and agglomeration of food media]. Russia patent RU 2618637 C. 2017 (In Russ.). 4. Shakhov SV, Saranov IA, Magomedov GO, Magomedov MG. Sposob avtomaticheskogo upravleniya processom raspylitel`noj sushki i aglomeracii [Method of automatic control of the process of spray drying and agglomeration]. Russia patent RU 2647745 C1. 2018 (In Russ.). 5. Shovchko AS, Kovalev VM, Stepanova AL, Levshina L Ya, Kabanyuk VV. Sposob upravleniya processom raspylitel`noj sushki [Method of controlling the process of spray drying]. Russia patent RU 2023219 C1. 1994 (In Russ.). 6. Shakhov SV, Saranov IA, Magomedov GO, Magomedov MG. Razrabotka sistemy avtomaticheskogo upravleniya processom raspylitel`noj sushki i aglomeracii [Development of an automatic control system for the process of desiccation drying and agglomeration]. Cifrovizaciya agropromyshlennogo kompleksa. Sbornik nauchnykh statej [Digitalization of the agro-industrial complex. Collection of scientific articles]. 2018. P. 232-235 (In Russ.). 7. Kharitonov VD. Dvukhstadijnaya sushka molochnyx produktov [Two-stage drying of dairy products]. Moscow: Agropromizdat, 1986. 215 р. (In Russ.) 8. Masters K. Spray Drying. Handbook. 4 th. New York: Halstead Press, 1985. 696 p. 9. Dolinsky AA, Maletskaya KD. Raspylitel`naya sushka. Texnologii i oborudovanie dlya polucheniya poroshkovykh materialov [Spray drying. Technologies and equipment for production powder materials]. Kiev: Akademperiodika, 2015. Vol. 2. 390 р. (In Russ.) 10. Shiyanova N, Kolesov KA, Sirotin PA. Razrabotka matematicheskoj modeli upravleniya sushil`nymi ustanovkami raspylitel`nogo tipa [Development of a mathematical model of the tumble control us-the installations of spray type]. Izvestiya Mezhdunarodnoj akademii agrarnogo obrazovaniya [Proceedings of the International Academy of agrarian education]. 2015. No. 23. P. 163-166 (In Russ.) 11. Radaeva IA, Illarionova EE, Turovskaya SN, Ryabova AE, Galstyan AG. Principy obespecheniya kachestva otechestvennogo sukhogo moloka [Principles of ensuring the quality of domestic milk powder]. Pischevaya promy`shlennost` [Food industry]. 2019. No. 9. P. 54-57 (In Russ.). DOI:10.24411/0235-2486-2019-10145. 12. Galstyan AG, Petrov AN, Radaeva IA, Turovskaya SN, Chervetsov VV, Illarionova EE, Semipyatny VK. Teoriya i praktika molochno-konservnogo proizvodstva [Theory and practice of milk-canning production]. Moscow: Publishing House "Fedotov D.A.", 2016. 181 p. (In Russ.) ISBN: 978-5-9908238-7-7. 13. Lipatov NN, Kharitonov VD. Sukhoe moloko [Dry milk]. Moscow: Legkaya i pishhevaya promyshlennost`, 1981. 264 p. (In Russ.) 14. Aleksanyan I Yu, Maksimenko Yu A, Feklunova Yu S. Matematicheskoe modelirovanie teplomassoperenosa pri raspylitel`noj sushke rastitel`nyx ekstraktov [Mathematical modeling of heat and mass transfer during the dust drying of plant extracts]. Vestnik AGTU. Seriya "Upravlenie, vychislitel`naya tekhnika i informatika [Bulletin of AGTU. Series "Management, Computer engineering and Informatics"]. 2013. No. 1. P. 9-13 (In Russ.). 15. Il'yasov UR, Igoshin DE. Matematicheskoe modelirovanie sushki vlazhnogo poristogo materiala v diffuzionnom priblizhenii [Mathe-maticalkhmodeling of drying of wet porous material in the diffusion approximation]. Teplofizika i aeromexanika [Thermophysics and aeromechanics]. 2008. Vol. 4 (15). P. 689-697 (In Russ.). 16. Kharitonov VD, Kuznetsov PV, Gabrielova VT. Predstavlenie processa sushki razlichnykh molochnykh produktov s pomosch`yu matematicheskikh modelej [Representation of the drying process of various dairy products using mathematical models]. Syrodelie i maslodelie [Cheese-making and butter-making]. 2019. No. 6. P. 52-53 (In Russ.) 17. Kharitonov VD, Asafov VA, Kuzentsov PV, Gabrielova VT. Analysis of energy costs in the implementation of a multi-stage method for obtaining dry dairy products. Equipment and technology of food production. 2021. Vol. 2 (51). P. 395-401 (In Russ.). DOI: https://doi/org/10.21603/2074-9414-2021-2-395-401. 18. Kruchinin AG, Agarkova EYu. Ispol`zovanie membrannykh texnologij pri koncentrirovanii vtorichnogo molochnogo syr`ya [The use of membra-ne technologies in the concentration of secondary dairy raw materials]. Pererabotka moloka [Milk processing]. 2017. Vol. 12 (218). P. 54-55 (In Russ.). |
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Authors Kuznetsov Pavel V., Candidate of Technical Sciences, Gabrielova Valentina T. All-Russian Dairy Research Institute, Moscow, 35, build. 7, Lusinovskaya str., 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zhizhin N.A.Application of the method of multiplex polyme-rase chain reaction to identify the species composition of milk and dairy products
P. 12-14 | Key words multiplex PCR, identification, milk, species "purity" Abstract |
References 1. Yurova EA. Razrabotka sovremennyh metodov analiza dlya identifikacii moloka i molochnoj produkcii [Development of modern analysis methods for the identification of milk and dairy products]. Molochnaya reka [Milk river]. 2019. No. 2 (74). P. 22-25 (In Russ.). 2. Gil'manov HH, Vafin RR. Problema fal'sifikacii vidovoj prinadlezhnosti moloka [The problem of falsification of the species of milk]. Aktual'nye voprosy molochnoj promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom [Topical issues of the dairy industry, cross-industry technologies and quality management systems]. 2020. P.125-129 (In Russ.). DOI:10.37442/978-5-6043854-1-8-2020-1-125-129 3. Zachar P, Soltes M, Kasarda R, Novotny J, Novikmecova M, Marcincakova D et al. Analytical methods for the species identification of milk and milk products. Mljekarstvo. 2011. No. 61. P. 199-207. 4. Addeo F, Moi, L, Chianese C, Stingo C, Resini P, Berner et al. Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric focusing of caseins. Milchwissenschaft. 1990. No. 45. P. 708-711. 5. Ritcher W, Krause I, Graf C, Sperrer I, Schwarza C, Klostermeyer H et al. An indirect competitive ELISA for the detection of cows' milk and caseinate in goat's and ewes' milk and cheese using polyclonal antibodies against bovine g-caseins. Zeitschrift f?r Lebensmittel-Untersuchung und Forschung. 1997. No. 204. P. 21-26. 6. De Noni I, Tirelli A, Masotti F. Detection of cows' milk in non-bovine cheese by HPLC of whey protein: Application to goat milk cheese. Scienza e Tecnica Lattiero-Casearia. 1996. P. 7-17. 7. Radaeva IA, Vafin RR, Turovskaya SN, Illarionova EE, Bigaeva AV. Sovremennye DNK-metody v ocenke tekhnologicheskogo potenciala molochnogo syr'ya [Modern DNA methods in assessing the technological potential of dairy raw materials]. Pischevaya promyshlennost' [Food industry]. 2020. No. 5. P. 19-22 (In Russ.). DOI:10.24411/0235-2486-2020-10049 8. Yurova EA, Filchakova SA, Zhizhin NA. Primenenie molekulyarno-geneticheskih metodov analiza dlya identifikacii vidovoj prinadlezhnosti syr'evogo sostava pishchevoj produkcii [Application of molecular genetic methods of analysis to identify the species of the raw material composition of food products]. Vestnik MGTU [Vestnik of MSTU]. 2020. No. 3. P. 16-22 (In Russ.). DOI: https://doi.org/10.26897/0021-342X-2020-6-16-25 9. Rea S, Chikuni K, Branciari R, Sukasi Sangamayya R, Ranucci D et al. Use of duplex polymerase chain reaction (duplex PCR) technique to identify bovine and water buffalo milk used in making mozzarella cheese. Journal of Dairy Research. 2001. P. 689-698. |
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Authors Zhizhin Nikolay A., Candidate of Technical Sciences All-Russian Research Institute of the Dairy Industry, 35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yurova E.A., Kobzeva T.V.Application of the sensory evaluation method when using the accelerated storage technique
P. 15-17 | Key words functional products, research methods, shelf life, accelerated storage method, organoleptic quality assessment, descriptor-profile method Abstract |
References 1. Yurova EA, Kobzeva TV, Fil`chakova SA. Osobennost` razrabotki ekspress-metodov opredeleniya srokov godnosti funkcional`nyx produktov na molochnoj osnove [The peculiarity of the development of express methods for determining the shelf life of functional milk-based products]. Pisсhevaya promyshlennost` [Food industry]. 2021. No. 3. P. 36-39 (In Russ.). 2. Fedotova OB, Donskaya GA, Rozhkova IV, Asafov VA, Dobriyan EI, Chumakova IV. Razrabotki VNIMI v oblasti sozdaniya novogo pokoleniya funkcional`nyx produktov [VNIMI development in the field of creating a new generation of functional products]. Sbornik materialov Mezhdunarodnoj nauchno-prakticheskoj konferencii "Aktual`nye problemy molochnoj otrasli". Mezhdunarodnaya molochnaya nedelya. [Collection of materials of the International Scientific and Practical Conference "Current problems of the dairy industry". International dairy week]. Uglich: VNIIMS, 2016. P. 15-18 (In Russ.). 3. Chugunova OV. Nauchniy obzor: sensornyj analiz i ego znachenie v ocenke kachestva i bezopasnosti pisсhhevyx produktov [Scientific review: sensory analysis and its implications for assessing food quality and safety]. Nauchnoe obozrenie. Texnicheskie nauki [Scientific Review. Technical science]. 2016. No. 3. P. 118-129 (In Russ.). 4. GOST ISO 16779-2017 Organolepticheskij analiz. Ocenka (opredelenie i verifikaciya) sroka godnosti pishhevoj produkcii [Standard ISO 16779-2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs]. Istochnik: ISS "TEXEKSPERT" (In Russ.). 5. Tumenova GT. Sensorniy analiz i ego znachenie v ocenke kachestva i bezopasnosti pishhevyx produktov [Sensory analysis and its importance in assessing food quality and safety]. Vestnik Almatinskogo texnologicheskogo universiteta [Bulletin of Almaty Technological University]. 2018. No. 1. P. 57-62 (In Russ.). 6. Stone H. Sensory evaluation: science and mythology. Wine Research. 2005. No. 8. Р. 47-56. |
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Authors Yurova Elena A., Candidate of Technical Sciences, Kobzeva Tatyana V. All-Russian Dairy Research Institute, 35, build. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yurova E.A., Kobzeva, T.V. Filchakova S.A.Application of the accelerated storage method for functional dry milk mixtures
P. 18-21 | Key words research methods, shelf life, dry milk mixtures for functional purposes, mathematical modeling Abstract |
References 1. Fedotova OB, Donskaya GA, Rozhkova IV, Asafov VA, Dobriyan EI, Chumakova IV. Razrabotki VNIMI v oblasti sozdaniya novogo pokoleniya funktsional'nykh produktov [VNIMI developments in the field of creating a new generation of functional products]. Sbornik materialov Mezhdunarodnoy nauchno-prakticheskoy konferentsii "Aktual'nyye problemy molochnoy otrasli". Mezhdunarodnaya molochnaya nedelya. VNIIMS 21-23 iyunya 2016 g. [Collection of materials of the International Scientific and Practical Conference, "Actual problems of the dairy industry". International Dairy Week. VNIIMS June 21-23, 2016]. Uglich, 2016. P. 15-18 (In Russ.). 2. Yurova EA, Kobzeva TV, Filchakova SA. Osobennost' razrabotki ekspress-metodov opredeleniya srokov godnosti funktsional'nykh produktov na molochnoy osnove dlitel'nogo khraneniya [The peculiarity of the development of express methods for determining the shelf life of functional milk-based products for long-term storage]. Pischevaya promyshlennost' [Food industry]. 2021. No. 3. P. 36-39 (In Russ.). 3. Kilkast D, Subramaniam P. Stabil'nost' i srok godnosti. Molochnyye produkty [Stability and shelf life. Dairy products]. Saint Petersburg: Professiya, 2013. 376 p. (In Russ.) 4. Srok godnosti pischevykh produktov. Raschet i ispytaniye [Understanding and Measuring the Shelf-life of Food]. (editor R. Steele). Saint Petersburg: Professiya, 2006. 480 p. (In Russ.) 5. Khasanov AR, Matveeva NA. Metod ASLT dlya opredeleniya srokov godnosti funktsional'nykh napitkov [ASLT method for determining the shelf life of functional drinks]. Molodoy ucheniy [Young Scientist]. 2017. No. 8 (142). P. 82-87 (In Russ.). URL: https://moluch.ru/archive/142/40083/ 6. Matveeva NA, Khasanov AR. Prognozirovaniye sroka godnosti metodom uskorennogo testirovaniya v tekhnologii napitkov funktsional'nogo naznacheniya [Prediction of the shelf life by the accelerated testing method in the technology of functional drinks]. Nauchnyy zhurnal NIU ITMO. Seriya "Protsessy i apparaty pishchevykh proizvodstv" [Scientific journal NRU ITMO. Series "Processes and Apparatus for Food Production"]. 2016. No. 4. P. 75-82 (In Russ.). 7. The Quadram Institute. URL: https://www.westpak.com/resources/calculator/accelerated-aging-time-calculator/ |
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Authors Yurova Elena A., Candidate of Technical Sciences, Kobzeva Tatyana V., Filchakova Svetlana A., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
EQUIPMENT AND APPROACHES
Fedotova O.B.Theory and practice of adhesive interactions in the field of milk processing
P. 22-24 | Key words adhesion, adhesive bonds, theory of adhesion, adhesive, substrate, work of adhesion, dairy production Abstract |
References 1. Born M, Geppert-Mayer M. Teoriya tverdogo tela [Solid state theory]. Moscow: Izdatinlit, 1938. 124 p. (In Russ.) 2. Berlin AA, Basin VE. Osnovy adgezii polimerov [Basics of polymer adhesion]. Moscow: Chemistry, 1974. 392 p. (In Russ.) 3. Bogdanova YuG. Adgeziya i ee rol` v obespechenii prochnosti polimernyh kompozitov: uchebno-metodicheskoe posobie [Adhesion and its role in ensuring the strength of polymer composites: a tutorial]. Moscow: izdatel'stvo MGU im. Lomonosova, 2010. 68 p. (In Russ.) 4. Deryagin BV, Toporov YuP, Muller VM, Alejnikova IN. Adgeziya tverdyh tel [Solids' adhesion]. Trudy Frunzenskogo politehnicheskogo instituta. 1976. No. 97. P. 15-21 (In Russ.). 5. Lipatov NN, Haritonov VD. Suhoe moloko [Powdered milk]. Moscow: Legkaya i pischevaya promyshlennost` [Light and food industry], 1981. 264 p. (In Russ.) 6. Manevich BV, Kuzina ZhI. Vliyanie kislorodsoderzhaschih veschestv na stepen` udaleniya vysokoadgezionnyh otlozhenij s poverhnosti oborudovaniya [Effect of oxygenates on the degree of removal of highly adhesive deposits from equipment surfaces]. Molochnaya promy`shlennost` [Dairy industry]. 2021. No. 1. P. 57-59 (In Russ.). DOI: 10.31515/1019-8946-2021-01-57-59. 7. Manevich BV, Kuzina ZhI, Kos`yanenko TV. Znachenie sherohovatosti kontaktnoj poverhnosti pri proizvodstve funkcional`nyh produktov na molochnoj osnove [Significance of contact surface roughness in the production of functional dairy products]. Molochnaya promyshlennost` [Dairy industry]. 2020. No. 11. P. 54-56 (In Russ.). DOI: 10.31515/1019-8946-2020-11-54-56. 8. Kuzina ZhI, Manevich BV, Kos`yanenko TV, Haritonova EB, Orlova EV, Gavrilova NN. Specifika otlozhenij na poverhnosti oborudovaniya [Specificity of deposits on the equipment surface]. Syrodelie i maslodelie [Cheese making and butter making]. 2020. No. 3. P. 40-42 (In Russ.). DOI: 10.31515/2073-4018-2020-3-40-42. |
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Authors Fedotova Ol'ga B. All-Russian Dairy Research Institute, 35, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ryazantseva K.A., Sherstneva N.E.Approaches to increasing the heat stability of whey proteins
P. 25-28 | Key words whey proteins, heat stability, ultrasound, enzymatic hydrolysis, ultrafiltration Abstract |
References 1. Agarkova EYu. Penoobrazujuschie svojstva gidrolizatov syvorotochnyh belkov [Foaming properties of whey protein hydrolysates]. Vestnik Krasnojarskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Krasnoyarsk State Agrarian University]. 2020. No. 8 (161). P. 179-184 (In Russ.). 2. Zolotarjov NA, Fedotova OB, Agarkova EYu. Aerirovannyj tvorozhnyj jemul'sionnyj produkt s gidrolizatom syvorotochnyh belkov [Aerated curd emulsion product with whey protein hydrolyzate]. Molochnaja promyshlennost' [Dairy industry]. 2018. No. 8. P. 52-54 (In Russ.). 3. Wagoner TB, Foegeding EA. Whey protein-pectin soluble complexes for beverage applications. Food Hydrocolloids. 2017. Vol. 63. P. 130-138. DOI: https://doi.org/10.1016/j.foodhyd.2016.08.027. 4. Donskaja GA, Drozhzhin VM. Napitki molochnye pasterizovannye s povyshennym soderzhaniem belka [High protein pasteurized milk beverages]. Pererabotka moloka [Milk processing]. 2018. Vol. 4 (222). P. 26-29 (In Russ.). 5. Rasouli M, Abbasi S, Azarikia F, Ettelaie R. On the heat stability of whey protein: Effect of sodium hexametaphosphate. International Journal of Dairy Technology. 2020. Vol. 73 (1). P. 46-56. DOI: https://doi.org/10.1111/1471-0307.12626. 6. Wijayanti HB, Bansal N, Deeth HC. Stability of whey proteins during thermal processing: a review. Comprehensive reviews in food science and food safety. 2014. Vol. 13 (6). P. 1235-1251. DOI: https://doi.org/10.1111/1541-4337.12105. 7. Vasbinder AJ, De Kruif CG. Casein-whey protein interactions in heated milk: the influence of pH. International Dairy Journal. 2003. Vol. 13 (8). P. 69-77. DOI: https://doi.org/10.1016/S0958-6946(03)00120-1. 8. Wijayanti HB, Brodkorb A, Hogan SA, Murphy EG. Thermal denaturation, aggre-gation, and methods of prevention. Whey proteins. Academic Press, 2019. P. 185-247. DOI:10.1016/B978-0-12-812124-5.00006-0. 9. Ashokkumar M, Lee J, Zisu B, Bhaskarcharya R, Palmer M, Kentish S. Hot topic: Sonication increases the heat stability of whey proteins. Journal of Dairy Science. 2009. Vol. 92 (11). P. 5353-5356. DOI: https://doi.org/10.3168/jds.2009-2561. 10. Martini S, Potter R, Walsh MK. Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions. Food Research International. 2010. Vol. 43 (10). P. 2444-2451. DOI: https://doi.org/10.1016/j.foodres.2010.09.018 11. Wijayanti HB, Brodkorb A, Hogan SA, Murphy EG. Thermal denaturation, aggregation, and methods of prevention. Whey proteins. Academic Press, 2019. P. 185-247. DOI: https://doi.org/10.1016/B978-0-12-812124-5.00006-0 12. Bouaouina H, Desrumaux A, Loisel C, Legrand J. Functional properties of whey proteins as affected by dynamic high-pressure treatment. International Dairy Journal. 2006. Vol. 16. P. 275-284. DOI: https://doi.org/10.1016/j.idairyj.2005.05.004 13. Ozturk B, McClements DJ. Progress in natural emulsifiers for utilization in food emulsions. Current Opinion in Food Science. 2016. Vol. 7. P. 1-6. DOI: https://doi.org/10.1016/j.cofs.2015.07.008 14. Agarkova EYu, Kruchinin AG, Sherstneva NE. Perspektivy ispol'zovanija gidrolizatov syvorotochnyh belkov v recepturah molochnyh napitkov [Prospects for the use of whey protein hydrolysates in milk beverages formulations]. Pererabotka moloka [Milk processing]. 2019. No. 7 (237). P. 10-11 (In Russ.). 15. Wagoner TB, Foegeding EA. Whey protein-pectin soluble complexes for beverage applications. Food Hydrocolloids. 2017. Vol. 63. P. 130-138. DOI: https://doi.org/10.1016/j.foodhyd.2016.08.027 16. Azzahrani IN. Improved emulsifying and heat stabilizing properties of whey protein concentrate by dry heat induced glycation; Doctoral thesis. Ghent University, 2020. 71 p. 17. Jeewanthi RKC, Lee NK, Paik HD. Improved functional characteristics of whey protein hydrolysates in food industry. Korean journal for food science of animal resources. 2015. Vol. 35 (3). P. 350. DOI: https://doi.org/10.5851/kosfa.2015.35.3.350. 18. Kilara A, Vaghela MN. Whey proteins. Proteins in Food Processing. 2018. P. 93-126. DOI: https://doi.org/10.1016/b978-0-08-100722-8.00005-x 19. Schmitt C, Bovay C, Vuilliomenet AM, Rouvet M, Bovetto L, Barbar R, Sanchez C. Multiscale characterization of individualized beta-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions. Langmuir. 2009. Vol. 25 (14). P. 7899-7909. DOI: https://doi.org/10.1021/la900501n 20. Sanchez C, Pouliot M, Gauthier SF, Paquin P. Thermal aggregation of whey protein isolate containing microparticulated or hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry. 1997.Vol. 45 (7). P. 2384-2392. 21. Agarkova EYu, Kruchinin AG, Agarkov AA, Haritonov VD. Perspektivy ispol'zovanija dinamicheskogo memb-rannogo modulja fil'tracii UF-RDM dlja koncentrirovanija belkov podsyrnoj syvorotki [Prospects for using the UF-RDM dynamic membrane filtration module for concentrating whey proteins]. Syrodelie i maslodelie [Chee-se making and butter making]. 2019. No. 6. P. 54-56 (In Russ.). 22. Agarkova EYu, Kruchinin AG. Issledovanija processa koncentrirovanija razlichnyh vidov podsyrnoj syvorotki [Research of the process of concentration of various types of cheese whey]. Pererabotka moloka [Milk processing]. 2019. No. 3 (233). P. 20-22 (In Russ.). 23. Guadix A, Camacho F, Guadix EM. Production of whey protein hydrolysates with reduced allergenicity in a stable membrane reactor. Journal of Food Engineering. 2006. Vol. 72 (4). P. 398-405. DOI: https://doi.org/10.1016/j.jfoodeng.2004.12.022. 24. O'Halloran J, O'Sullivan M, Casey E. Production of whey-derived DPP-IV inhibitory peptides using an enzymatic membrane reactor. Food and Bioprocess Technology. 2019. No. 12. P. 799-808. DOI: https://doi.org/10.1007/s11947-019-02253-7. |
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Authors Riazantseva Kseniya A., Candidate of Technical Sciences, Sherstneva Natal'ya E. All-Russian Dairy Research Institute, 35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Manevich B.V., Kuzina Zh.I.The influence of the composition of functional milk-based products on the processes of sanitizing equipment
P. 29-32 | Key words dairy products, functional products, adhesion, contamination, adhesive, substrate, contact angle, surface tension Abstract |
References 1. MR 2.3.1.2432-08 Normy fiziologicheskikh potrebnostey v energii i pischevykh veschestvakh dlya razlichnykh grupp naseleniya Rossiyskoy Federatsii. Metodicheskie rekomendatsii [Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Methodical recommendations]. Moscow: Federal Center for Hygiene and Epidemiology of Rospotrebnadzor, 2009. 36 p. 2. Postanovleniye Pravitel'stva RF ot 15 iyulya 2010 g. № 530. [Resolution of the Government of the Russian Federation of July 15, 2010. No. 530] [cited 2021 May 25]. Available from: http://government.ru/docs/. 3. MOLOKO. Pererabotka i khraneniye: kollektivnaya monografiya [MILK. Processing and storage: collective monograph]. Moscow: Tipografiya RAS, 2015. 480 p. (In Russ.) 4. Innovatsionnie tekhnologii obogascheniya molochnoy produktsii (Teoriya i praktika): monografiya [Innovative technologies for enrichment of dairy products (Theory and practice): monograph / edited by Fedotova OB]. Moscow: Frantera, 2016. 374 p. (In Russ.) 5. Donskaya GA, Drozhzhin VM, Schekochikhina AS. Produkty dolgoletiya [Longevity Products]. Molochnaya promyshlennost' [Dairy Industry]. 2019. No. 11. P. 43-44 (In Russ.). 6. Zimon AD. Adgeziya zhidkosti i smachivaniye [Liquid adhesion and wetting]. Moscow: Khimiya, 1974. 416 p. (In Russ.) 7. Zimon AD. Adgeziya pischevykh mass [Adhesion of food masses]. Moscow: DeLi print, 2008. 397 p. (In Russ.) 8. Teoreticheskie osnovy izucheniya poverkhnostnykh svoystv [Theoretical foundations of the study of surface properties] [cited 2021 March 30]. Available from: https://tirit.org/articles/surface_theory.php 9. Manevich BV, Kuzina ZhI, Kos'yanenko TV. Znacheniye sherokhovatosti kontaktnoy poverkhnosti pri proizvodstve funktsional'nykh produktov na molochnoy osnove oborudovaniya [Significance of contact surface roughness in the production of functional milk-based products equipment]. Molochnaya promyshlennost' [Dairy Industry]. 2020. No. 11. P. 54-56 (In Russ.). DOI: 10.31515/1019-8946-2020-11-54-56. |
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Authors Manevich Boris V., Candidate of Technical Sciences, Kuzina Zhanna I., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kruchinin A.G., Illarionova E.E., Turovskaya S.N., Bigaeva A.V.Features of ultrafiltration of milk obtained from cows with CSN3 polymorphism
P. 33-35 | Key words k-casein, gene, polymorphism, ultrafiltration, retentate, permeate Abstract |
References 1. Goryachiy NV, Borovkova OYu. Membrannye elementy dlya molochnoy promyshlennosti [Membrane elements for dairy industry]. Pererabotka moloka [Milk processing]. 2018. No. 10. P. 40-43 (In Russ.). 2. Agarkov AA, Kharitonov DV. Fraktsionirovaniye pischevykh sred s ispol'zovaniyem vrashayushihsya fil'truyushchikh elementov [Fractionation of food media using rotating filter elements]. Molochnaya promyshlennost' [Dairy industry]. 2018. No. 12. P. 52-53. DOI 10.31515 / 1019-8946-2018-12-52-53 (In Russ.). 3. Volodin DN, Topalov VK, Evdokimov IA, Chablin BV, Zhurko FG. Primeneniye barayembrannykh v tekhnologii sukhikh produktov [The use of baromembrane processes in the technology of dry products]. Pererabotka moloka [Milk processing]. 2010. No. 8. P. 30-32 (In Russ.). 4. Manevich EB, Kuzina ZhI, Manevich BV, Kruchinin AG, Evdokimov IA. Regeneratsiya ul'trafil'tratsionnykh membran pri proizvodstve tvoroga [Regeneration of ultrafiltration membranes in the production of cottage cheese]. Molochnaya promyshlennost' [Dairy industry]. 2015. No. 7. P. 31-32 (In Russ.). 5. Soodam K, Guinee TP. The case for milk protein standardization using membrane filtration for improving cheese consistency and quality. International Journal of Dairy Technology. 2018. Vol. 71. No. 2. P. 277-291. DOI 10.1111/1471-0307.12502 6. Bijl E, de Vries R, van Valenberg H, Huppertz T, van Hooijdonk T. Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of k-casein. International Dairy Journal. 2014. Vol. 34. Issue 1. P. 135-141. DOI: 10.1016/j.idairyj.2013.08.001 |
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Authors Kruchinin Alexander G., Candidate of Technical Sciences, Illarionova Elena E., Turovskaya Svetlana N., Bigaeva Alana V. All-Russian Dairy Research Institute, 35, build. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGICAL SOLUTIONS
Rozhkova I.V., Begunova A.V., Krysanova Yu.I.Creation of a fermented milk product using the association of probiotic cultures
P. 36-39 | Key words fermented milk products, association, probiotic cultures Abstract |
References 1. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR . Kislomolochnye produkty kak sostavlyayuschaya funkcional'nogo pitaniya [Fermented milk products as a component of functional nutrition]. Molochnaya promyshlennost' [Dairy industry]. 2019. No. 2. P. 44-46 (In Russ.). 2. Zobkova ZS. Funkcional'nye molochnye produkty [Functional dairy products]. Molochnaya promyshlennost' [Dairy industry]. 2007. No. 4. P. 35 (In Russ.). 3. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR. Biotekhnologicheskie sposoby sozdaniya novogo pokoleniya funkcional'nyh produktov zdorovogo pitaniya [Biotechnological ways to create a new generation of functional healthy food products]. Mezhdunarodnaya nauchno-prakticheskaya konferenciya, posvyashchennaya pamyati Vasiliya Matveevicha Gorbatova: materials [International scientific and practical conference dedicated to the memory of Vasily Matveevich Gorbatov]. 2014. No. 1. P. 73-76 (In Russ.). 4. Begunova AV, Savinova OS, Rozhkova IV, Krysanova YuI, Fedorova TV. Otsenka probioticheskogo potentsiala i functsional'nikh svoystv Lactobacillus reuteri LR1 in vitro [Evaluation of the probiotic potential and functional properties of Lactobacillus reuteri LR1 in vitro]. Prikladnaya biokhimiya i microbiologiya [Applied biochemistry and microbiology]. 2020. Vol. 56. No. 5. P. 472-482. DOI: 10.31857/S0555109920050049 (In Russ.) 5. Ly NP, Litonina A, Gold DR, Celedon IC. Gut microbiota, probiotics, and vitamin D: interrelated exposures influencing allergy, asthma, and obesity. Journal of Allergy and Clinical Immunology. 2011. No. 5. P. 1087-1094. 6. MU 2.3.2.2789-10 Metodicheskie ukazaniya po sanitarno-epidemiologicheskoj ocenke bezopasnosti i funkcional'nogo potenciala probioticheskih mikroorganizmov, ispol'zuemyh dlya proizvodstva pischevyh produktov [MU 2.3.2.2789-10 Guidelines for the sanitary and epidemiological assessment of the safety and functional potential of probiotic microorganisms used for food production] (In Russ.). 7. Torkova AA, Ryazanceva KA, Agarkova E Yu, Kruchinin AG, Centalovich MYu, Fyodorova TV. Racional'nyj dizajn fermentnyh kompozicij dlya polucheniya funkcional'nyh gidrolizatov syvorotochnyh belkov korov'ego moloka [Rational design of enzyme compositions for the production of functional hydrolysates of cow's milk whey proteins]. Prikladnaya biohimiya i mikrobiologiya [Applied Biochemistry and Microbiology]. 2017. Vol. 53. No. 6. P. 580-591 (In Russ.). 8. Aguilar-Toala JE, Santiago-Lopez L, Peres CM, Peres C, Garcia HS, Vallejo-Cordoba B, Gonzalez-Cordova AF, Hernandez-Mendoza A. Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. Journal of Dairy Science. 2017. No. 1. P. 65-75. 9. Solieri L, De Vero L, Tagliazucchi D. Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331. International Dairy Journal. 2018. No. 85. P. 237-246. 10. Nejati F, Rizzello CG, DiCagno R, Sheikh-Zeinoddin M, Diviccaro A, Minervini F, Gobbetti M. Manufacture of a functional fermented milk enriched of Angiotensin-I conerting enzyme (ACE)-inhibiting peptides and -aminobutyric acid. LWT - Food Science and Technology. 2012. Vol. 51. P. 183-189. |
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Authors Rozhkova Irina V., Candidate of Technical Sciences, Begunova Anna V., Krysanova Yuliya I. All-Russian Dairy Research Institute, 35, build. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Myalenko D.M. Investigation of changes in physical and mechanical parameters of biodegradable polymer films during composting
P. 40-43 | Key words biodegradable polymers, degradation, polylactides, composting, strength, weight loss Abstract |
References 1. Kulov DH. Polilaktid i biorazlagayemyye plastiki [Polylactide and biodegradable plastics]. Molochnaya promyshlennost' [Dairy Industry]. 2020. No. 7. P. 22-23 (In Russ.). 2. Salikov PY. Piroliznaya utilizatsiya ispol'zovannykh izdeliy iz polietilentereftalata [Pyrolysis utilization of used polyethylene terephthalate products]. Ekologiya i promyshlennost' Rossii [Ecology and Industry of Russia]. - 2014. - No. 3. P. 16-20 (In Russ.). 3. Pryanichnikova NS. S'yedobnaya upakovka: transport dlya funktsional'nykh i bioaktivnykh soyedineniy [Edible packaging: transport for functional and bioactive compounds]. Molochnaya reka [Milk River]. 2020. No. 4 (80). P. 32-34 (In Russ.). 4. Tertyshnaya YuV, Shibryayeva LS. Biorazlagayemyye polimery: perspektivy ikh masshtabnogo primeneniya v promyshlennosti Rossii [Biodegradable polymers: prospects for their largescale application in the industry of Russia]. Ekologiya i promyshlennost' Rossii [Ecology and Industry of Russia]. 2015. Vol. 19. No. 8. P. 20-25 (In Russ.). DOI: 10.18412/1816-0395-2015-8-20-2 5. Belov AA. Biorazlagayemiy polimer polilaktid [Biodegradable polymer polylactide]. Nauka i innovatsii [Science and innovations]. 2013. No. 9 (127). P. 21-23 (In Russ.). 6. Fedotova OB. O biorazlagayemoy upakovke i perspektive eye ispol'zovaniya [On biodegradable packaging and the prospects for its use]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 1. P. 10-12 (In Russ.). DOI: 10.31515/1019-8946-2020-01-10-12 7. Fedotova OB. O starenii i sroke godnosti upakovki [On aging and shelf life of packaging]. Molochnaya promyshlennost' [Dairy Industry]. 2019. No. 6. P. 12-13 (In Russ.). 8. Yu Н et al. Modelling of poly (L-lactide) thermal degradation: Theoretical prediction of molecular weight and polydispersity index. Journal of applied polymer science. 2003. No. 88 (11). Р. 2557-2562. 9. Faludi G, Dora G, Renner K, Moczo J, Pukanszky B. Improving interfacial adhesion in PLA/wood biocomposites. Composites Science and Technology. 2013. Vol. 89. P. 77. 10. Battegazzore D, Bocchini S, Alongi J, Frache A. Plasticizers, antioxidants and reinforcement fillers from hazelnut skin and cocoa by-products: Extraction and use in PLA and PP. Polymer Degradation and Stability. 2014. Vol. 108. P. 297. 11. Wang Y, Weng Y, Wang L. Characterization of interfacial compatibility of polylactic acid and bamboo flour (PLA/BF) in biocomposites. Polymer Testing. 2014. Vol. 36. P. 119. 12. Shih Y-F, Huang C. Polylactic acid/banana fiber biodegradable green composites. Journal of Polymer Research. 2011. Vol. 18. Issue 6. P. 2335. |
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Authors Myalenko Dmitriy M., Candidate of Technical Sciences All-Russian Research Institute of the Dairy Industry, 35, build. 7А, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Agarkova, E.Yu, Chilikin A.Yu.The role of proteolysis in the formation of aerated texture in food systems using whey peptides
P. 44-46 | Key words whey proteins, hydrolysis, foams, foaming properties, structure Abstract |
References 1. Zobkova ZS, Fursova TP, Zenina, DV Gavrilina AD, Shelaginova IR. Izucheniye funktsional'nykh svoystv obogashchennogo tvorozhnogo produkta [study of the functional properties of the enricted curd product]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 3. P. 22-28. 2. Fedotova OB, Donskaya GA, Rozhkova IV, Asafov VA et al. Razrabotki VNIMI v oblasti sozdaniya novogo pokoleniya funktsional'nykh produktov [Development in the field of creating a new generation of functional products]. Aktual'nye problemy molochnoy otrasli. Mezhdunarodnaya molochnaya nedelya: sbornik [Current problems of the dairy industry. International dairy week. Collection]. Uglich: VNIIMS, 2016. P. 15-18. 3. Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexo RP & Sato HH. Whey protein as a key component in food systems: physicochemical properties, production technologies and applications. Food Structure. 2017. Vol. 14. P. 17-29. 4. Farkye NY & Shah N. Milk proteins. Applied food protein chemistry. 2014. Vol. 1. P. 427-458. https://doi.org/10.1002/9781118860588. 5. Vidotto DC, Tavares GM. Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins. Food and Bioprocess Technology. 2020. Vol. 13. No. 10. P. 1755-1764. 6. Van der Ven C, Gruppen H, de Bont DB, Voragen AG. Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. Journal of Agricultural and Food Chemistry. 2002. Vol. 50. No. 10. P. 2938-2946. |
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Authors Agarkova Evgeniya Yu., Candidate of Technical Sciences, Chilikin Alexander Yu. All-Russian Research Institute of Dairy Industry, 35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuzina Zh.I., Manevich B.V.The choice of surfactants for the hydrolysis of protein-fat deposits in the production of functional milk-based products
P. 47-50 | Key words surfactants, alkaline electrolytes, surface tension, emulsifying ability Abstract |
References 1. TR TS 033/2012 O bezopasnosti moloka i molochnoy produktsii [On the safety of milk and dairy products] (In Russ.). 2. MR 2.3.1.2432-08 Normy fiziologicheskikh potrebnostey v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya Rossiyskoy Federatsii. Metodicheskiye rekomendatsii [Norms of physiological needs for energy and nutrients for variousgroups of the population of the Russian Federation. Guidelines]. Moscow: Federal Center for Hygiene and Epidemiology Rospotrebnadzor, 2009. 36 p. (In Russ.) 3. Donskaya GA, Drozhzhin VM, Shchekochikhina AS. Produkty dolgoletiya [Longevity products]. Molochnaya promyshlennost' [Dairy industry]. 2019. No. 11. P. 43-44 (In Russ.). 4. Makeeva IA, Pryanichnikova NS, Bogatyrev AN. Nauchnye podkhody k vyboru netraditsionnykh ingrediyentov pri sozdanii funktsional'nykh produktov zhivotnogo proiskhozhdeniya, v tom chisle organicheskikh [Scientific approaches to the selection of unconventional ingredients when creating functional products of animal origin including organic]. Pischevaya promyshlennost' [Food industry]. 2016. No. 3. P. 34-37 (In Russ.). 5. Belyakova TN, Morozova OV, Zabodalova LA, Gurskaya EP, Pechurkina DS, Fomina VG. Produkty funktsional'nogo naznacheniya s rastitel'nymi komponentami [Functional products with herbal ingredients]. Molochnaya promyshlennost' [Dairy industry]. 2021. No. 5. P. 557-560 (In Russ.). 6. Zimon AD. Adgeziya pishchevykh mass [Adhesion of food masses]. Moscow: DeLi print, 2008. 397 p. (In Russ.) 7. Pletnev MYu. Poverkhnostno-aktivnyye veshchestva i moyushchiye kompozitsii [Surfactants and detergent compositions]. Moscow: Chemistry, 2000. 273 p. (In Russ.) 8. Kuzina ZhI. Nauchnoye obosnovaniye i promyshlennaya realizatsiya innovatsionnykh tekhnologiy sanitarnoy obrabotki oborudovaniya v molochnoy promyshlennosti [Scientific substantiation and industrial implementation of innovative sanitizing equipment in the dairy industry]. Thesis of Doctor of Technical Sciences. Moscow, 2010. 249 p. (In Russ.) |
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Authors Kuzina Zhanna I., Doctor of Technical Sciences, Manevich Boris V., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY AND SAFETY
Zobkova Z.S., Lazareva E.G.Effect of the duration of storage of a fermented milk product with an increased relative biological value on the antioxidant activity
P. 51-53 | Key words fermented milk product, relative biological value (RBV), enriching components, anti-radical activity (ARA) Abstract |
References 1. Makeeva, IA, Pryanichnikova NS, Bogatyryov AN. Nauchnye podhody k vyboru netradicionnyh ingredientov pri sozdanii funkcional'nyh produktov zhivotnogo proiskhozhdeniya, v tom chisle organicheskih [Scientific approaches to the selection of non-traditional ingredients in the creation of functional products of animal origin, including organic ones]. Pischevaya promyshlennost' [Food processing industry]. 2016. No. 3. P. 34-37 (In Russ.). 2. Ryazanceva KA, Agarkova EYu, Kruchinin AG. Funkcional'niy kislo-molochniy produkt s syvorotochnym gidrolizatom [Functional fermented milk product with whey hydrolysate]. Molochnaya reka [Milk River]. 2016. No. 4. P. 50-51 (In Russ.). 3. Agarkova EYu, Kruchinin AG, Ryazanceva KA, Sherstneva NE. Povyshenie funkcional'nyh svojstv belkov molochnoj syvorotki putem fermentativnogo gidroliza [Improving the functional properties of whey proteins by enzymatic hydrolysis]. Pererabotka moloka [Milk processing]. 2020. No. 2. P. 16-18 (In Russ.). DOI: 10.33465/2222-5455-2020-02-16-18. 4. Yurova EA. Kontrol' kachestva i bezopasnosti produktov funkcional'noj napravlennosti na molochnoj osnove [Quality and safety control of dairy-based functional products]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 6. P. 12-15 (In Russ.). DOI: 10.31515/1019-8946-2020-06-12-15. 5. Radaeva IA, Galstyan AG, Petrov AN, Shul'kina SP, Kapitanov AB. Molochnye produkty funkcional'nogo naznacheniya, obogashchennye karotinoidami [Functional dairy products enriched with carotenoids]. Nauchnoe obespechenie molochnoj promyshlennosti (VNIMI 75 let): sbornik nauchnyh trudov [Scientific support of the dairy industry (VNIMI 75 years): collection of scientific papers]. Moscow: Russian Academy of Agricultural Sciences, All-Russian Research Institute of Dairy Industry, 2004. P. 260-267 (In Russ.). 6. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR, Gorelikova ON. Sootnoshenie zhira i belka v normalizovan-nom moloke kak odno iz ogranichenij poleznosti cel'nomolochnyh produktov [The ratio of fat to protein in normalized milk as one of the limitations of the usefulness of whole milk products]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 1. P. 45-46 (In Russ.). DOI: 10.31515/1019-8946-2020-01-45-46. 7. Yurova EA, Fil'chakova SA. Ocenka kachestva i hranimosposobnosti molochnyh produktov funkcional'noj napravlennosti [Evaluation of the quality and storage capacity of functional dairy products]. Pererabotka moloka [Milk processing]. 2019. No. 10 (240). P. 6-11 (In Russ.). DOI: 10.33465/2222-5455-2019-10-6-10. 8. GOST R 54059-2010 Produkty pischevye funkcional'nye. Ingredienty pischevye funkcional'nye. Klassifikaciya i obschie trebovaniya [Functional food products. Functional food ingredients. Classification and general requirements] (In Russ.). 9. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR. Vybor kompleksa antioksidantov dlya molochnyh sistem s ispol'zovaniem fiziko-himicheskih metodov [Selection of a complex of antioxidants for dairy systems using physico-chemical methods]. Molochnaya promyshlennost' [Dairy industry]. 2019. No. 4. P. 46-49 (In Russ.). DOI: 10.31515/1019-8946-2019-4-46-49. |
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Authors Zobkova Zinaida S., Doctor of Technical Sciences, Lazareva Ekaterina G. All-Russian Research Institute of Dairy Industry, 35, build. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Donskaya G.A., Drozzhin V.M., Dobriyan E.I.Free fatty acids as estimates for drinking milk
P. 54-57 | Key words free fat, peroxide number, acid index, raw milk, thermized milk, pasteurized milk, ultra-pasteurized milk Abstract |
References 1. Tverdohleb GV, Ramanauskas RI. Himija i fizika moloka i molochnyh productov [Chemistry and physics of milk and dairy products]. Moscow: DeLi print, 2006. 32 p. (In Russ.) 2. Inihov GS, Brio NP. Metody analiza moloka i molochnyh produktov [Methods of analysis of milk and dairy products]. Pischevaja promyshlennost' [Food industry]. 1971. P. 291-293 (In Russ.). 3. Yurova EA, Zhizhin NA. Ocenka zhirovoi fazy molochnoy produkcii. Vlijanie technologicheskih factorov i vremeni hranenija na zhirnokislotnyi sostav [Dairy fat phase evaluation. Impact of technological factors and storage time on fatty acid composition]. Molochnaja promyshlennost' [Dairy Industry]. 2016. No. 2. P. 36-38 (In Russ.). 4. Illarionova EE, Radaeva IA, Turovskaya SN, Karanjan OM. Vlijanie digid-rokvercitina na ustojchivost' molochnogo zhira [Dihydroquercetin affects milk fat stability]. Molochnaja promyshlennost' [Dairy Industry]. 2018. No. 2. P. 67-68 (In Russ.). DOI:10/31515/1019-8946-2018-2-67-68. 5. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelainova IR. Vlijanie rezhimov termoobrabotki na otnositeljnyju biologicheskuju cennostj moloka [Heat treatment mode affects biological value of milk]. Molochnaja promyshlennost' [Dairy Industry]. 2020. No. 7. P. 52-54 (In Russ.). DOI:10.31515/1019-8946-2020-07-52-54. |
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Authors Donskaya G.A., Doctor of Biological Sciences, Drozhzhin V.M., Dobriyan E.I., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, build. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kruchinin A.G., Yurova E.A., Turovskaya S.N., Illarionova E.E.Development of methodical approaches to assessing the formation of rennet-induced milk gels using the method of rotational viscometry
P. 58-60 | Key words milk, ultrafiltration, nanofiltration, viscosity, rotational viscometry, rennet coagulation, milk-clotting enzyme Abstract |
References 1. Semenikhina VF, Rozhkova IV, Begunova AV, Raskoshnaya TA, Shirshova TI. Vliyanie mikrobiologicheskih i tekhnologicheskih faktorov na kachestvo tvoroga [Influence of microbiological and technological factors on curd quality]. Kontrol' kachestva produkcii [Production quality control]. 2018. No. 5. P. 53-57 (In Russ.). 2. Silva DF, Matumoto-Pintro PT, Bazinet L, Couillard C, Britten M. Effect of commercial grape extracts on the cheese-making properties of milk. Journal of Dairy Science. 2015. Vol. 98. Issue 3. P. 1552-1562. DOI: https://doi.org/10.3168/jds.2014-8796. 3. Mayorov AA, Sidenko YuA, Musina ON. Novye naukoemkie priemy ocenki reologicheskih svojstv v syrodelii: izuchenie processov svertyvaniya moloka i formirovaniya struktury sgustka [New high-tech methods of rheological properties evaluation in cheesemaking: study of milk coagulation and formation of cheese curd structure]. Tekhnika i tekhnologiya pischevyh proizvodstv [Food Processing: Techniques and Technology]. 2017. Vol. 45. No. 2. P. 55-61 (In Russ.). DOI: 10.21179/2074-9414-2017-2-55-61. 4. Beux S, Pereira EA, Cassandro M, Nogueira A, Waszczynskyj N. Milk coagulation properties and methods of detection. Ci?ncia Rural. 2017. Vol. 47. No. 10. (e20161042). DOI: 10.1590/0103-8478cr20161042. 5. Zobkova ZS, Zenina DV, Fursova TP, Gavrilina AD, Shelaginova IR. Faktory povysheniya effektivnosti koagulyatsii belkov moloka [Factors improving efficiency of milk protein coagulation]. Molochnaya promyshlennost' [Dairy Industry]. 2016. No. 3. P. 39-41 (In Russ.). 6. Lauzin A, Dussault-Chouinar I, Britten M, Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. International Dairy Journal. 2018. No. 83. P. 34-42. DOI: 10.1016/j.idairyj.2018.03.010. 7. Mironenko IM. Funkcii ionnogo kal'ciya i nativnyh proteaz moloka v processe sychuzhnogo svertyvaniya [Functions of ionic calcium and native milk proteases in the process of rennet clotting]. Syrodelie i maslodelie [Cheesemaking and buttermaking]. 2021. No. 1. P. 25-28 (In Russ.). DOI: 10.31515/2073-4018-2021-25-28/. |
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Authors Kruchinin Alexander G., Candidate of Technical Sciences, Yurova Elena A., Candidate of Technical Sciences, Turovskaya Svetlana N., Illarionova Elena E. All-Russian Dairy Research Institute, 35, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ryazantseva K.A., Sherstneva N.E., Zhizhin N.A., Kalugina D.N.Investigation of the complex biocatalytic and ultrafiltration action on the whey protein cluster in the production of biofilms
P. 61-63 | Key words whey proteins, hydrolysis, ultrafiltration Abstract |
References 1. Myalenko DM. Biorazlagaemye polimernye materialy dlya upakovki molochnoj i pishhevoj produkcii [Biodegradable polymeric materials for packaging dairy and food products.]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 11. P. 44-47 (In Russ.). 2. Fedotova OB. O biorazlagaemoj upakovke i perspektive ee ispol`zovaniya [About biodegradable packaging and the prospects for its use]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 1. P. 10-12 (In Russ.). 3. Bologa M, Vrabie E, Paladii I, Iliasenco O, Stepurina T, Vrabie V, Sprincean C. Peculiarities of extraction of beta-lactoglobuline in protein mineral concentrates at electroactivation of whey. One Health & Risk Management. 2021. Vol. 2. No. 1. P. 52-67. DOI: 10.38045/ohrm.2021.1.06 4. Jeewanthi RKC, Lee NK, Paik HD. Improved functional characteristics of whey protein hydrolysates in food industry. Korean journal for food science of animal resources. 2015. Vol. 35. No. 3. P. 350 |
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Authors Ryazantseva Ksenia A., Candidate of Technical Sciences, Sherstneva Natal`ya E., Zhizhin Nikolay A., Candidate of Technical Sciences, Kalugina Dar'ya N., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Global Food Forum 2021
The relevant Committee has identified the key topics of the autumn session in the field of agriculture and ecology - A. Mayorov