No 5 (2015)

This article is devoted to the research and design of the feedstock composition with a balanced amino acid content. The relevance of the article is currently in Russia there is a protein malnutrition, indispensable to life for human organism. The main reason for this deficit is the low purchasing power of the majority of Russians. The article is focused on the role of the essential amino acids in the formation of the most important biological structures of the human organism, functioning in a mode integrally. Comprehensive utilization of essential amino acids in alimentary product composition is possible only in certain a quantitative relation between them. These experiments on big populations of people by nitrogen balance allowed to establish these relations in the form of standard essential amino acid scales. During the research methods of improving level of balanced feedstock for essential amino acids by choice another kind of natural raw material, characterized by an excess amino acids, are studied, which are realized by application of different standards techniques, which always act to raise feed and biological value. The best way this effect is used in compositions designed raw materials of vegetable and animal origin. As a result, the feed compositions are obtained, that act to raise food nourishment and biological value of raw materials. The developed algorithm is universal and admits to determine the measure of compatibility between the two kinds of raw materials for any selected combination of components given a standard scale of these components. The offered algorithm also admit to give a quantitative relation between the masses of the two kinds of raw materials that provides the maximal balance of the composition obtained by the selected components. This methodology is worked in practice on a milk factory «Stavropolskiy» in production of a combined plant-milk product «Hummus» (TU 9162-057-00437062-2011), that for using by specialists of the milk, meat and canning industry.

Production and application of canned milk products in Russia has social (providing of the population living in the far regions of the country with full valued milk products) and strategic (making food stocks in the Rosreserve for having food independence) importance. At canned milk products manufacturing increased requirements are put forward to the quality of raw milk as far as all the hidden defects of raw milk are strengthened after 2-2,5 times total solids concentrating and 8-10 times drying. Especial difficulties are met at making canned products from the non-thermo-resistant raw materials. In the article results of the numerous studies carried out at the VNIMI are outlined that prove the fact that application of the pasteurized raw materials instead of non-pasteurized ones not only preserves their initial properties but also considerably improves thermo-stability. Application of the additional technological operation -pasteurization of raw milk and its cool storage before processing for improvement of the canned milks quality is substantiated. Two possibilities to receive pasteurized raw milk are discussed: heat treatment of raw milk by suppliers and heat treatment of raw milk by processors. The specialists of the laboratory of the canned milk products at the All Russian Dairy Research Institute have developed the standard GOST 32922-2014 «Cow milk pasteurized -raw material. Technical Regulations» that defines requirements to the pasteurized milk supplied by farms or local dairies. The requirements are given in the article.

At preparation of cream for churning using spraying in vacuum on the first stage conditions of cream cooling in principle differ from the conditions of the thermomechanical methods of physical ripening known before. As far as the product goes for spraying at the temperature that is considerably higher than the boiling temperature at given vaccum and also because of the large surface of evaporation formed at dispersing some portion of moisture is intensively evaporated and as a result the product is instantly cooled to the temperature corresponding to the given vacuum. In the seconds stage further cooling of cream continues to the low positive temperatures together with intensive mechanical agitation that intensifies phase transformations of milk fat. Results of the study show that: • cream in vacuum is cooled quickly (practically instantly) and evenly in the whole mass. Milk fat becomes hard in separate fat globes in the same way as at cream preparation by traditional method; • at two-stage preparation of cream for churning using rapid cooling by spraying in the vacuum camera deeper changes of cream properties occur as compared with cream prepared at slow cooling and long holding (control). The level of fat hardening in cream prepared by new method is 44,2 %, and in the control the level is 42,7 %; • mechanical stirring of cooled cream intensifies phase transformation of fat and promotes complition of the process of cream preparation for churning; • the proposed method of preparing cream for churning is a further development and improvement of the dairy butter production by churning cream in the continuous apparatus.

Requirements of the Customs Union legislations regulating application of cleaning agents are considered and in this relation illegality of using caustic soda at the milk processing plants. Multi-component cleaning agents containing surface-active substances and complexes formers with auxiliary components are recommended as permitted ones.