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It is an undeniable fact that nutrition is an important and integral part of human life. Unfortunately, nutrition is not always complete and balanced. It has been established that only rational nutrition is the lever by which it is possible to ensure normal growth and development of the body. Food industry enterprises are trying to create exactly such conditions for adequate human adaptation to the regalia of the surrounding world, namely, they develop and produce specialized products that contribute not only to disease prevention, but also to a stable increase in mental and physical performance. Moreover, these activities do not contradict the state policy in terms of improving the health of the population, through the introduction of healthy nutrition products into the retail network, through various assistance to manufacturing enterprises (subsidies, grant support). Regarding manufacturers of milk-containing food products, the importance of which is undeniable, they quite actively promote product lines for certain segments of the population, for example, children, pregnant and lactating women and the elderly. The main objective of the research is to develop a technology for a milk-containing product (drinking yoghurt) that includes several functions important for humans, namely, functional, diabetic, probiotic ones. The product is given the specified functions by including scientifically substantiated components in the recipe, including those from non-traditional raw materials. Standard and individual research methods have been used to confirm the quality indicators of the finished product. The main results of the research include determining the type of plant material that meets the specified requirements and characteristics and contributes to giving the finished product additional properties (prebiotic, functional, diabetic). The final result of the research is obtaining a product that helps increase the body resistance to the negative environmental effects. The use of secondary plant materials for food purposes, which contributes to the design of a food product with a certain quality composition and specified consumer properties, in comparison with existing analogues, can be considered the novelty of the research.

Food safety and quality are especially important in the dairy industry. Mass spectrometry is an effective tool of state control in this sphere. The research objective was to study the prospects for gas mass spectrometry with smart mathematical processing in assessing the composition and quality of dairy products. The study featured 11 samples of fresh and acidified yoghurts from different manufacturers and with various starters, functional food additives, etc. These samples and their packaging were evaluated using a small-sized quadrupole gas mass spectrometer MS7-200 with electron impact ionization developed at the Institute for Analytical Instrumentation, Russian Academy of Sciences. The data obtained were mathematically processed by the method of principal components. Based on the ratios of peak intensities at m/z = 55, 56, 57, 58, 59, 60, 61, 64, 67, 69, 70, 71, 72, 73, 74, 84, 85, and 88 Da, the fresh and expired samples were classified not only by the degree of freshness, but also by the composition and quality of the microbiological starters, raw materials, food additives, etc. In addition, some packaging materials proved to be of poor quality. In this study, the method of gas mass spectrometry was supplemented by the authentic methods for selecting gas emissions from yoghurts and packaging, accelerated acidification, and smart mathematical processing. The approach proved to be time-saving, sensitive, selective, available, and cost-effective. As a result, it demonstrated good potential as a means to control the composition and quality of dairy products and their packaging.

The purpose of this study was to examine the growing demand for healthy functional dairy products by investigating the incorporation of Spirulina platensis into concentrated yoghurt and evaluating its impact on starter cultures and product properties. A comprehensive analysis demonstrated the potential of spirulina to enhance bifidobacteria growth, acidity, PUFA content, and antioxidant activity in yoghurts, indicating its potential to improve the nutritional quality and oxidative stability of dairy products. The study investigated the impact of different Spirulina ratios on the activity of yoghurt starter cultures, including Lb. casei, Lb. plantarum, Lb. acidophilus, and Bifidobacterium mix. Three concentrated yoghurt samples were prepared, including a control, a probiotic sample, and a sample incorporating Spirulina powder. The findings suggest that while Spirulina did not significantly affect lactic acid bacteria, it noticeably stimulated the growth of Bifidobacterium. Treated samples showed increased acidity and TVFAs, with pH values displaying an inverse trend compared to the control. Clear differences in colour parameters and sensory evaluations distinguished control from treated samples. Additionally, Spirulina supplementation demonstrated a pronounced effect in enhancing antioxidant activity, as observed through DPPH radical scavenging activity, and influencing the peroxide value, reflecting improved oxidative stability in the yoghurt. This successful utilisation of Spirulina suggests its potential application in diverse edible algae in the food sector, especially in dairy products, enhancing both nutritional and sensory aspects, as well as contributing to improved oxidative stability

The article presents research on the development and optimization of technology for producing powdered dairy products from mare's milk using the freeze-drying method. The main objective of the study was to determine the optimal freeze-drying conditions to preserve the nutritional and biologically active components of the milk. The experiments included a detailed analysis of the physicochemical properties of mare's milk, including protein, fat, lactose, and mineral salt content. Various freeze-drying temperature regimes were studied to determine their impact on the yield and quality of the powdered milk. The results showed that the optimal drying temperature is approximately 35°C, at which maximum powdered milk yield is achieved with minimal nutrient loss. The powdered milk yield was 67.14 grams from 600 grams of liquid milk. The obtained data were compared with existing literature, confirming the effectiveness of the selected method. The article also discusses the technological parameters of freeze-drying and their impact on the quality of the final product. Based on the results, recommendations for optimizing the process of freeze-drying mare's milk were developed. Further research will focus on improving technological processes and increasing the yield of the finished product. [ABSTRACT FROM AUTHOR]

Milk is an excellent nutrient medium in which most saprophytic bacteria and pathogenic microbes grow well under certain conditions. Contamination of milk substrates by microbial pathogens is the cause of the spread of infectious diseases not only from the group of intestinal infections, but also infections with multiple mechanisms of pathogen transmission. Widespread consumption of milk determines the ubiquitination of infectious diseases, in which this product can serve as a factor of pathogen transmission. About 4% of infectious diseases worldwide are associated with milk consumption. The sources of infection are, as a rule, dairy animals, which are the reservoir of pathogens; the factors contributing to the contamination of milk with pathogenic and opportunistic pathogens are technological and sanitary-hygienic violations in the production, storage and sale of dairy products. Despite the fact that the route of transmission of infections with milk is widespread, it is the most underestimated among other intestinal infections. To date, there are no simple and rapid tests to detect the presence of pathogens such as Brucella spp., Coxiella burnetii, Salmonella typhimurium, Campylobacter spp. in milk, the invention of which could significantly reduce the burden of milkborne diseases. This review discusses the epidemiologic importance of milk and milk products in the spread of infectious diseases and possible areas of prevention.

The purpose of the study is to compare the vocabulary related to traditional nutrition in the Altai and Kyrgyz languages. It is based on linguistic materials collected by the author among residents of the villages of the Altai Republic: Kaspa, Shyrgaity of the Shebalinsk District; Kyrlyk, Mondur-Sokkon, Kan-Oozy of the Ust-Kansk District; Yabogan, Yelo, Kulady, Bichiktu-Boom, and Kӱpchegen of the Onguday District. Their analysis revealed many lexical and semantic similarities in the Altai and Kyrgyz languages. This is especially noticeable in the names of meat dishes. The coincidences are explained by the identical economic and living conditions of the Altaians and Kyrgyz in the past and present. The formation of the vocabulary of the Altai and Kyrgyz languages took place in a distant era, when their speakers lived in the territory of Altai.

The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.

The dairy industry needs new and more energy-efficient technological procedure for milk pasteurization. This article introduces a comparative efficiency assessment of various milk pasteurization technologies and electrotechnological means. The study featured milk, which was heated from 20 to 75°C with a capacity of 1000 kg/h at an estimated power of 58.95 kW. The treatment involved a steam-to-milk pasteurizer with electric indirect or direct heating, an induction pasteurizer, and a thermosiphon pasteurizer with direct or indirect electric heating. The study relied on the methods of energy and exergy analyses. The system of steam-to-milk pasteurizer with electric indirect (elemental, induction) or direct (electrode) heating demonstrated the following indicators: exergy loss – 1.29 kW, power consumption – 71.29 kW, exergy efficiency – 0.99, energy efficiency – 0.827. The thermosiphon pasteurizer with direct or indirect electric heating demonstrated the following properties: exergy loss – 1.29 kW, power consumption – 60.92 kW, exergy efficiency – 0.99, energy efficiency – 0.9676. The induction pasteurizer had the least competitive parameters: exergy loss – 10.8 kW, power consumption – 70.43 kW, exergy efficiency – 0.867, energy efficiency – 0.837. The thermosiphon pasteurizer with direct or indirect electric heating was able to increase the energy efficiency of milk pasteurization, while the induction pasteurizer proved to be a promising R&D direction.

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied.

Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different formulations and methods on the dispersion of the air phase in the process of defrosting fermented-milk desserts. The study featured several samples of whipped fermented desserts. Sample 1 contained gelatin; Sample 2 contained pectin. Samples 1 and 3 had different contents of fermented foundation while Samples 3 and 5 differed in the amount of gelatin stabilizer. Sample 4 contained a whey protein concentrate. The dispersion of structural elements was measured using microstructural methods. The experiments included the quality parameters of mixes, as we ll as the dispersion of air phase in the frozen state and after 24 h of storage at 4 ± 2°C. The viscosity of the sample with pectin exceeded that with gelatin by 3.8 times. Extra whey protein increased the viscosity by 4.4 times and the overrun – by 1.4 times. In the whey protein sample, the average diameter of air bubbles was 36 μm after 24 h of storage at 4 ± 2°C and 50 μm after 12 months, while in the sample without protein it was 48 and 86 μm, respectively. Sample 3, which had a greater fermentation, demonstrated a smaller average diameter of air bubbles (by 21 μm) after 24 h of storage than the sample with yogurt. The sample with extra gelatin increased the overrun by 1.3 times and negatively affected the dispersion of the air phase. After 24 h of storage, the average diameter of the air bubbles in the sample with an increased content of stabilizer was higher by 27 μm. The air phase was less stable in the sample with pectin. The research established the effect of gelling agents, whey protein concentrates, and fermented foundation on the dispersion and stability of the air phase in fermented-milk desserts. Pectin appeared to have a negative effect on the air phase during defrosting and caused excessive condensation and drainage. The increasing amount of fermented base and gelatin, as well as the use of whey protein concentrates, increased the stability of the air phase during 24 h of storage at 4 ± 2°C. The research results could be used to develop new production technologies of overrun fermented desserts and their preservation in the defrosted state.

Antibiotics have traditionally been used to prevent and treat common diseases in farm animals. However, residual antibiotics in dairy products and meat remain a serious public health problem, which is associated with antibiotic resistance. The research objective was to assess the impact of antibiotic contamination on the quality and safety of dairy products, the microbiological composition of milk, and antibiotic-resistant bacteria. The study featured six years of Russian and foreign scientific articles registered in PubMed (National Center for Biotechnology Information, USA), Scopus and ScienceDirect (Elsevier, the Netherlands), Web of Science (Clarivate, USA), and eLibrary.ru. The analysis involved 63 foreign and domestic sources. Residual antibiotics in milk inhibits the vital activity of lactic acid bacteria, which, in its turn, disrupts the technological process of yogurts, cheeses, etc. After such processing as normalization, pasteurization, and homogenization, antibiotics accumulate in fermented dairy products and bind with milk proteins and fats. Antibiotics, in their initial amount, enter yoghurts from dairy raw materials. In cheese production, antibiotics usually pass into the whey, but aminoglycosides, quinolones, and tetracyclines remain in the finished product because they bind with the protein fraction. The problem of biological safety of dairy products is associated with antibiotic resistance developed by human intestinal microbiota. This problem remains understudied, and the number of scientific papers on the matter is limited.

The gut microbiota is the largest human microbial community, comprising more than 1000 species of various microorganisms. It has been established that these are the gut microorganisms that play a decisive role in maintaining health, participating in the metabolism of proteins, carbohydrates, lipids, bile acids and the synthesis of vitamins. It has been shown that changes in the balance in the gut microbiocenosis lead not only to pathologies of the gastrointestinal tract, but also increase the risk of developing diseases of the cardiovascular and endocrine systems, and cause disturbances in the psycho-emotional state. To restore, correct and maintain the gut microbiota, probiotic preparations are recommended. In connection with the obvious relevance of the use of probiotics, this review aimed to describe the history of the emergence of the first probiotic products, current trends in the development of the concept of functional foods enriched with probiotics, as well as the prospects for developing probiotic preparations in the Russian Federation and abroad. This article presents an analysis of the market for probiotic preparations and dietary supplements, as well as functional food products that are produced in the Siberian Federal District. For an objective assessment of the development of the market for probiotic products, a generalization of analytical data from marketing services that monitor the movement of medicines in pharmacy chains and analyze consumer reviews was carried out.

Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose. The purpose of the research is to study the prospects for the production of lactose-free products. Statistical and research data have been analyzed by the method of generalization of scientific publications of Russian and foreign authors on the study of lactose structure and properties, lactose intolerance syndrome, methods of β-galactosidase isolation and the use of lactose-free products. It has been stated in the research that the symptoms of lactose intolerance include abdominal pain, diarrhea, flatulence. Also, people with lactose intolerance have an increased risk of developing various extra-intestinal diseases, including cancer. Lactose intolerance makes people consume fewer dairy products, which can lead to a deficiency of calcium and other important nutrients. The article describes in detail the causes of lactose intolerance and its role in the human body. It has been shown that the development of lactose-free functional food products that meet the needs of consumers is one of the food industry priorities today. It has been established that the lactose-free dairy products market is the fastest growing segment of the dairy industry. The advantages of including lactose-free dairy products in the human diet have also been investigated, and the prospects for their production described. It has been shown that lactose-free dairy products are able to provide a person unable to digest lactose with the necessary nutrients present in conventional dairy products, such as calcium and vitamins.

Uric acid is an independent risk factor for socially important diseases, such as chronic heart failure and chronic kidney disease. The review summarizes current data on the impact of nutrition as a presumably modifiable factor into the development of hyperuricemia and gout. The authors describe biochemical mechanisms underlying hyperuricemia and present data on the influence of excessive intake of fructose, purines, and various alcohol-containing drinks on the risk of gout. Favorable impact of vitamin C supplements, coffee, cherry juice, some chemical elements (magnesium, zinc, and copper) on uric acid levels has been shown, as well as the impact of intake of low fat dairy products, polyphenols, food fibers, and omega-3 polyunsaturated fatty acids on the incidence of hyperuricemia. The information presented in the review can be used in clinical practice for preparation of an individualized nutritional plan aimed at normalization of uric acid levels. This would minimize the use of agents affecting the synthesis of uric acid and slow down the progression of chronic heart failure and chronic kidney disease.

The objects of the study are extractants and optimal extraction conditions that contribute to the full release of the substances being determined: the concentration and volume of the extractant, the extraction time and temperature regime. This work includes the technology of sample preparation for determining the fatty acid composition of milk with a fat mass fraction of more than 3 %, which is centrifuged for 10 minutes at 10000 rpm, 20 µl of oil is taken from the centrifuged laboratory sample into a test tube from the upper part, then dissolved in 2 cm3 of organic solvent (hexane), then mixed manually for 1-2 minutes, 100 ml of sodium methylate solution of 2 molar concentration is added to the resulting solution with a pipette and the tube is closed with a stopper, then intensively mixed manually for 2 minutes, insist for 5 minutesand filter through a paper filter the top layer containing methyl esters, the resulting solution will be ready for examination by gas chromatography. The proposed new approach to technology development reduces the sample preparation time (~19 min), reduces the amount of solvent consumed by more than 10 times, minimizes the number of actions when working with samples, and requires a minimum amount of equipment.

Successful food production business depends on how well entrepreneurs identify, assess, and take into account various risks, including technological, at the stage of product design. The analysis of quality complaints and consumer opinions is vital for product design or improvement. The research objective was to develop structured dairy products based on the quality complaint analysis and risk qualimetry. The research featured quality complaints and factors that affect the quality of structured dairy products. It involved the methodology of the technological risk qualimetry and generally accepted control tools and quality assessment methods. Popular structured dairy products were identified and tested for the weight coefficients of their consumer properties and technological risks. The analysis covered five years of quality complaints and made it possible to identify and rank the reasons behind nonconforming structured dairy products. Matrix diagrams helped to forecast various factors, e.g. those based on raw materials or formulation, technological, organizational, etc. The diagrams reflected the degree of factor influence onthe identified risks. The research established control coefficients of each risk, as well as the importance of each factor as a risk management tool. The article introduces several risk management tools related to nonconforming products and aimed at improving consumer properties at the design stage. It also features the formulation of a new structured curd product with production technology and technical documentation. The proposed approach to the development of structured dairy products is based on risk qualimetry and takes into account quality complaints. It provides a prompt formulation assessment, guarantees high consumer properties, and minimizes the risks of producing nonconforming products.

This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated with high alcohol intake. The increased risk for heavy drinking did not explained by residual confounding by history of pancreatitis or tobacco smoking or diabetes. Light-moderate alcohol intake may reduced the PC risk, probably due to the fasting insulin levels decrement, which leads to the diminished the РС risk. The association between alcohol and the PC was stronger in men than in women. Some metaanalyzes demonstrated that a small amount of coffee may reduce PC risk, and a large amount to increase PC risk. Another meta-analyzes have not confirmed any association between the PC risk and coffee or tea consumption. One meta-analysis revealed a direct association of the PC risk with the dairy products consumption, but most research showed no such connection. Nutrition is considered to be associated with the PC risk, but the degree of risk due to structure of beverages consumption (dose, duration, alcohol, coffee, tea, dairy products pattern) is still not clear.

Correlation analysis constitutes an essential method of statistical processing of the obtained scientific research results. Its proper application using special computer software and reliable results allow practically facilitating the work of the veterinary and livestock service in the production of environmentally safe high-quality cow's milk. The purpose of this study is to analyse the correlation between the content of toxic metals Cd and Pb in the blood and milk of cows using the STATISTICA computer software version 10.0. Scientific and economic experiments were conducted on dairy cows with different types of feeding. All animals selected according to the analogue method in terms of live weight and productivity were divided into three groups: the first control group and the second and third experimental groups. The diet included feeds with an excess of heavy metals, especially cadmium and lead. The high biological activity of pollutants affected their migration from the feed of the diet through the gastrointestinal tract to milk. To reduce intoxication of the animal body, premix “MP-A” was introduced into the main diet of cows of the second and third experimental groups, and in the third experimental group – premix “MP-” and injection of the biological product “BP-9”. First, using the Shapiro-Wilk's W test, the study verified the obtained data from laboratory tests of blood and milk for the concentration of toxic metals, the law of “normal” (Gaussian) distribution, and then the necessary Spearman's non-parametric rank correlation coefficient was selected for calculation. The analysis revealed a high correlation between the variables, which was within r=0.82-0.91 (Cd) and r=0.78-0.96 (Pb) with probability (p

Introduction. One of the promising methods in the production of dairy and other food in concentrated, condensed and dry forms is a consistent combination of dehydration methods. The subject of this research relevant now is approaches to the calculation of such processes. The work objective is to analyze the dehydration staging effect on the energy consumption in this process. Study objects and methods. Liquid, concentrated and powdered dairy products: whole and skim milk, milk whey, whole milk substitutes, as well as their dehydration parameters at certain stages. The determination of moisture and solids mass fraction in products was carried out with a standard method. Results and discussion. The feasibility of using a multi-stage dehydration method for the production of various types of powder milk products has been justified. The characteristic boundaries of solids mass fraction at different stages of the process were determined. The material-balance equation made it possible to define the formula for the total specific energy consumption relative to the unit of the final dry product at an arbitrary number of dehydration stages. The paper contains examples of a comparative efficiency assessment of the dehydration process carried out at different stages from the point of view of energy costs of its implementation. Conclusion. The research featured various issues related to the use of dehydration methods in the production of milk powder products. An equation has been drawn up to estimate the specific energy consumption of the multi-stage dehydration process relative to a unit of the final dry product. The use of a multi-stage process allows to effectively reduce the specific energy consumption, as well as to generate new high quality products.

Endometriosis is a common disease that occurs in 6-10% of women of reproductive age. The disease is often associated with chronic pelvic pain and infertility. Endometriosis is an inflammatory disease and is estrogen dependent. Its definition is the presence of endometrial-like tissue outside the uterus. The etiology of the disease remains unclear. It is believed that a variety of immunological, genetic, hormonal, and environmental factors may be responsible for the development of endometriosis. Surgical confirmation of the presence of endometrial tissue outside the uterus is necessary for the diagnosis of endometriosis. For this reason, endometriosis is considered to be underdiagnosed. Currently, available treatments have many limitations and cause many side effects during their long-term use. For this reason, other treatment and prevention methods for this disease are being sought. Research on the influence of dietary factors on endometriosis allows concluding that diet and particular food ingredients can be considered a factor reducing the risk of endometriosis. Therefore, understanding the role of nutrition in the development of endometriosis is of great importance for the development of effective guidelines related to the prevention of this disease. Therefore, we have reviewed the available literature related to the impact of individual components of the daily diet on the risk of developing endometriosis. Omega-3 fatty acids, dairy products, and soy in particular appear to be promising dietary factors that could potentially reduce the risk of endometriosis. Further research is needed to solidify this knowledge.

Improving the safety of dairy products is one of the tasks of ensuring comprehensive food safety. The analysis of water from 4 systems of centralized domestic drinking water supply was carried out in terms of quality indicators, as well as the degree of water pollution with heavy metals and chloro-organic pesticides. It has been established that a significant level of water pollution with iron, lead and cadmium compounds exceeds the MPC by 10.6, 1.3 and 3.0, respectively, and organochlorine pesticides by 24.3 times. The research results show the need for additional water purification used in the production of dairy products.

The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurization, fermentation, improves it’s taste and aromatic qualities in comparison with the control sample.

The main raw material in the production of all dairy products is raw milk. The quality of dairy products is determined by a set of indicators, the most important of which are safety indicators. In this research work the study of the qualitative composition of the microflora of biodrinks based on camel's milk. According to the research results, the content of lactic acid microorganisms in biodrinks in the amount of 3700*103-5000*103 CFU / g (cm3), which proves the useful properties of the studied dairy products.

Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.

The paper presents data on study of storage of curd dessert. The composition of product was varied to improve organoleptic and physico-chemical parameters and increase storage capacity. The process of product production involves mixing curd product with ingredients (hawthorn, apricot, carrot juice). Studied organoleptic characteristics of finished products during refrigerated storage.However, on ninth day taste deteriorated, acidity increased. Studies of microbiological indicators are presented. As result of storage on the ninth day, presence of mold was detected.The results of analyzes show that shelf life of new dessert is seven days at (4±2)°C.

Introduction. More than 170 foods can cause allergic reactions in humans. The list of potential allergens includes a lot of dairy products. To reduce the antigenic properties, dairy raw materials can be subjected to thermal treatment. However, prolonged heating reduces the nutritional value, solubility, and digestibility of the final product. Biocatalytic conversion is considered a more effective way to reduce the allergenicity of milk proteins and dairy products. Study objects and methods. The research featured the bioconversion process of milk whey using an enzyme complex of fungal protease and exo-peptidase produced by Aspergillus oryx season. The research provided an optimal concentration of the enzyme preparation, as well as temperature parameters, reaction time, and the effect of pH on the intensity of the process. The experiment involved standard research methods. The mass fraction of free amino acids was determined by distribution chromatography after protein hydrolysis. Results and discussion. The research helped to define the effect of enzymatic treatment time and the pH on the hydrolysis of serum proteins after bioconversion. The indicator of the degree of hydrolysis and its time was affected by the concentration of the introduced enzyme preparation. The maximum degree of hydrolysis was observed at pH = 4.0 ± 0.1 with an enzyme-substrate ratio of 1:700. The degree of hydrolysis in samples with an enzyme-substrate ratio of 1:1,000 and 1:700 was almost the same. Therefore, the enzymesubstrate ratio of 1:1,000 proved more effective. The concentration of many important amino acids increased, which indicated the hydrolytic cleavage of the protein. The research made it possible to determine the most effective parameters of the process of biocatalytic conversion of whey enzyme by the protease complex Aspergillus oryx season: the ratio of enzyme-substrate – 1:1,000, time – 60–90 min, pH – 4.0 ± 0.1, temperature – 35–45°C. Conclusion. The whey samples subjected to biocatalytic conversion by an enzyme complex of the genus Aspergillus oryx season showed the presence of low-molecular peptides in its composition, which indicated the effectiveness of the process and reducing the allergenicity of the whey protein.

Methods based on the analysis of proteins and DNA molecules are more and more used to assess the composition of food products. Proteins research methods include immunological, electrophoretic and chromatographic ones. The analysis of DNA molecules is most often used to identify the species affiliation of food components. This is due to the stability of their structure compared to proteins, as well as their presence in most biological tissues. The results of studies evaluating methodological approaches for the application of the PCR diagnostic method to identify the composition of food products and the possibility of their use for monitoring dairy products have been shown. The objects of research were samples of cow, goat, sheep milk, as well as milk samples of different animal species mixed in various ratios. DNA was extracted from milk samples according to a unified technique for the separation of DNA molecules in milk and dairy products. The work also considers the possibility of using the PCR diagnostic method to identify the raw material origin of the product. To evaluate the measurement methods, artificially created samples of raw milk were used, which were cow, goat and sheep milk, a mix of three types of milk in different ratios. As a result of the research, the main method has been chosen as the real time PCR method, which has reliability, high sensitivity, sufficient rapidity, with the possibility of using it for dairy multicomponent products with a complex structural matrix, as well as products that have undergone deep technological processing.

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

The paper focuses on the most important economic processes taking place in the dairy regions of the Eurasian Economic Union. The article reveals the specific features of the dairy sector’s development in the chosen regions in the context of Eurasian integration. Moreover, it discusses the challenges faced by the regions and prospects of the regional development. Consequently, we formulated some recommendations for solving current problems. We based our study on the theoretical developments of various scientists and economists, and statistical and other information. We applied various methods of investigation, including analysis, comparisons and econometric modelling. We outlined some of the study’s limitations related to a rather short history of the union’s existence and insufficiency of the available statistical information. The procurement price for milk depends on a number of factors. Using the modelling tool, we have shown this dependence on the example of the Republic of Tatarstan, which is the largest region-producer of milk in the union. The study’s scientific novelty is in determining the main directions of the dairy sector’s transformation in the regions. Furthermore, our research proposes a model for assessing the influence of the certain factors on procurement prices in the industry. The study’s results can be applied for developing and implementing the state and regional economic policies.

In order to expand the range of balanced, high-quality, and safe dairy products, constant work is required to create new technologies, control the quality, as well as to develop new methods for the identification of plant additives. The paper presents some results of the development and quality assessment of cottage cheese mousse with pumpkin puree using physicochemical methods and molecular genetic analysis. An analysis of organoleptic and physicochemical methods revealed that the quality and safety of Adagio pumpkin (S. rero.) corresponds with the State Standard 7975-2013 and Sanitary Regulations 2.3.2.1078-01. The authors introduce a new method for pumpkin puree production. An experiment demonstrated that pumpkin puree meets organoleptic and physico-chemical indicators stated in the requirements of State Standard 32742-2014. The composition of biologically active nutrients was determined as follows: the content of pectin substances was 2.27 g/100 g, fiber – 1.5 g/100 g, and β-carotene – 2.97 mg/100 g. The paper describes a scientifically-based formula and a new technology for the production of a high nutritional value product, i.e. curd mousse with pumpkin puree. The research also included a quality and safety assessment of the developed mousse. A molecular genetic analysis was used to identify pumpkin in the semi-finished product and dairy product. Based on the GenBank NCBI database, the matK chloroplast genome gene was chosen as the target gene. With the help of various software packages based on the matK gene, universal primers were developed and designed. Optimal parameters for amplifying fragments of species-specific pumpkin DNA were defined experimentally. Electrophoregrams were made to visualize the presence of pumpkin in the puree and cottage cheese mousse. As a result, the classical polimerase chaim reaction (PCR) method was recommended to identify pumpkin in food products with the determination of amplification products in agarose gel using primers developed on the basis of the matK gene of the chloroplast genome.

Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The experiment defined the regime parameters of combined starter lyophilisation. The results prove that fermented milk production requires high-quality starter strains. The authors developed a long-term method for preservation of properties of particular strains of lactic acid microorganisms. The method presupposes freeze-drying with the following parameters: freezing temperature – minus 25°C in a protective 5%-glycerol medium (90 minutes); the drying temperature – 30°C (6 hours); refrigerating load – 5.45 kW/m²; residual pressure – 0.6‒0.8 kPa, bed depth – 2 mm. The authors also developed the necessary documentation (No. 9225-096-02054145-2013), procedures, and formula of the fermented milk product with a combined direct application starter.

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Improved method for determination of fatty acid compositions of dairy and plant products that allows detection of adulterations in vegetable oils, milk and dairy products is described in the paper.

The paper presents the results of testing of RTE dairy products submitted to the FGBI “ARRIAH” Testing Centre in 2016 for Coliform identification. The species diversity of isolated bacteria was identified, properties of common Coliforms were characterized and possible sources of contamination were analyzed. Escherichia, Enterobacter, Citrobacter, Raoultella, Klebsiella, Cronobacter were identified. The detection rate of E. coli was 61.3%, which suggests post pasteurization contamination of dairy products from production environment.

The article is aimed at definition and classification of tools of the State financial policy in the dairy products subdivision of the agroindustrial complex (DPS of AIC). The article considers the financial policy tools used in terms of targeted programs of the State support for the DPS of AIC: the State target program for development of Ukrainian villages, sectoral program for dairy breeding and the project of the conception of the State target program for development of dairy breeding in Ukraine for the period up to 2020. The existing tools are divided into direct and indirect action tools. As of 2016, the tasks that were relevant to the corresponding targeted programs have not been implemented on any item, except for the milk productivity of cows. Still the productivity indicator of 4500 kg/year of milk from a cow is low enough and does not correspond to the general world-wide tendencies. This suggests the need for further assessment of the existing list of tools with a view to adjusting them and defining priorities for the State support of the DPS of AIC.

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Copyright of Central Asian Economic Review is the property of Narxoz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study aims to uncover the reserves to generate competitive advantages for the participants of the market of perishables in the case of the dairy sector due to the formation of effective supply chains, as this category of goods is the most demanding in terms of periods and conditions of transportation and terms of preservation. The research technique is based on the concepts of value chains and supply chain management. In order to optimize the distribution of functions between the participants of the dairy chain a process-based approach has been applied. The research has revealed the main reasons for high aggregate costs and the places of their formation at each stage of the dairy supply chain. The article proposes the mechanisms to address three main problems arising from the process of building relations between the participants of the dairy supply chain in Russia. These problems are associated with a disproportionate margin distribution between the participants of the chain, with non-compliance of the quality of raw milk with the requirements for the production of specific types of dairy products, and with distrust of the supply chain participants, which increases transaction costs and forces to create reserve supplies which reduce the competitiveness of the whole dairy supply chain in general. In order to improve the competitiveness of all participants in the dairy chain, the article presents several mechanisms for solving these problems. The first is margin distribution based on the costs incurred by each participant of the dairy chain. The second is the use of a mathematical model to determine the assortment of goods of a dairy enterprise on the basis of the incoming volume and quality of raw milk according to the seasonal factor and the demand for dairy products. The third is the feasibility of refusal from the formation of reserve supplies by all participants of the dairy chain, which will not only minimize aggregate costs, but also significantly improve the quality of dairy products actually available to consumers in retail trade

Lately Russian agriculture has convincingly demonstrated the ability to develop even in difficult conditions, when other industries showed notable growth. This article analyzes the peculiarities of public-private partnership (PPP) in the sector of dairy production of agriculture by the example of Tyumen region. Authors emphasize the importance of state programs of agricultural development. Also, authors examine the proven and promising directions and forms of PPP development in the sphere of milk production and dairy products.

At present, milk processing enterprises’ urgent task is the production of competitive goods. It is known that competitiveness is influenced by a variety of factors, the systematization of which is the aim of this study. The factors influencing competitiveness of food products have been studied and generalized. The factors influencing competitiveness of dairy products have been identified and structured from the factors studied. The most significant of them are safety, quality and price. Such factors as trademark, advertizing, behavior of competitors, packing, sales promotion, functionality, etc have been also considered. It have been established that in total all factors are a system of competitiveness of dairy products at a separately taken dairy enterprise, and each separate factor depends on some other indicators. Having impact on competitiveness of production, the factors change each other. Thus, the producer has to take into account an optimum ratio of competitiveness factors of production.

The aim of the reported study was to determine the level of knowledge and awareness of consumers regarding the safety of dairy products. The perception of dairy products safety was evaluated through diagnostic survey among 206 respondents from the Warmia and Mazury Province and the Mazowieckie Province selected for the survey with the convenient sampling method. Obtained results demonstrate that consumers’ knowledge about safety of these products is scanty, but show also that the safety level perceived by consumers is unsatisfactory. It would, therefore, be advisable to undertake actions aimed at increasing consumer awareness concerning the safety of dairy products.

The article highlights the main trends in dairy enterprises in Ukraine, considered a set of problems of institutional nature, and the problem of low quality of domestic dairy products revealed the factors that affect it. The necessity of a complete certification of enterprises of domestic milk processing sector and the introduction of eco-labels for manufactured dairy products was improved. The author analyses the main advantage of consumers and producers of dairy products from the introduction of ecological labeling. It is established that dairy enterprise urgent need to improve the system of environmental and economic management at all it levels.