No 2 (2017)

Рассмотрено состояние молочной отрасли в Республике Беларусь, в том числе государственная поддержка, объемы производства сырого молока, его переработки, качество сырья, ассортимент готовой молочной продукции,экспортный потенциал.

The company «VSP Engineering Hradec Králové» produces equipment for the dairy sector. The principle directions of activity are: design and manufacture of the equipment for food industry, projects and engineering, supply of the complex technological lines, installation and launching, repairing and technical servicing of the equipment.

The nature of milk ferments and their role in the free radicals oxidation of milk lipids are outlined.

Existing procedures for detection of milk powder in liquid milk are outlined. Advantages and drawbacks of the methods are given.

The company Charm offers express-tests for detecting antibiotics in milk based on the receptors immunefermentative methods as well as the lumenmeter NovaLUM for determination surfaces cleanliness

The purpose of the research was development of the technology of low-allergenic fermented milks based on the normalized mixture of whole milk and beta-lactoglobulin hydrolysate produced using the enzyme preparations Flavorpro 750MDP and Promod 439L. The possibility to apply starter cultures, ensuring heterofermentative fermentation of lactose was studied. The strain Bifidobacterium adolescentis MC-42 that is characterized by the maximum indices of growth and acid formation activity among the bifidobacteria has been applied as a probiotic component of the starter. Experimental works were carried out in the scientific-research laboratories of the FGU FIZ « Fundamental basis of biotechnology» of the Russian Academy of Sciences, The All-Russia Dairy Research Institute, The Voronezh State University of the Engineering Technologies», Department of the technologies of the products of animal origin. Presence of large quantity of free amino acids and peptides in the normalized mixtures with beta-globuline hydrolysate activates ability of the starter cultures to synthetize diacetyle, ethyl acetate, alcohols for 50 % and volatile fatty acids for 30 % at mixed fermentation of lactose. The results of the study allow make a conclusion about inexpediency to replace more than 30 % of the normalized mixture with beta-globuline hydrolyzate because activity of the starter cultures microorganisms to ferment lactose in the substrate with changed protein composition (the ratio casein/whey proteins/peptides and free amino-acids) did not change considerably. Results of the study were used to develop formulae of the low allergenic bio-kefir and kefir bio-product that ensure predetermined organoleptic, structural-mechanical and physical-chemical properties as well as reduction of the residual antigenicity to 36,4 % from the initial one for kefir bio-product and to 30,3 % - for bio-kefir.

Medical-biological assessment of the wide range of fresh milk products both with enriching food ingredients and national ones was carried out. Effects of fruit and berries flavors, foods aromas and colors, sweeteners and stabilizing supplements on fermented milk products consistency were studied.

The company DSM offers innovative yogurt culture Delvo Yog® FVV-122 as well as the preparation of the enzyme lactase Maxilact® for breaking up milk sugar for development of drinking yogurts with reduced level of sugar and preserving yogurt consistency during the storage life.

Currently, active development and introduction in the structure of population nutrition of the functional milk products with vegetable raw materials is considered to be preventive measures of spreading diseases caused by foods. The authors theoretically and practically substantiated application of amaranth flour, hawthorn, grape seed oil and lactulose as functional ingredients in the production of fermented milk product, developed technological scheme of production of the set enriched fermented milk product, calculated three types of formulae of the product with fat contents of 1,5; 2,5; 3,5 %. After assessment of the product quality it was found that the organoleptic characteristics are quite harmonious, and addition of phyto-components as ingredients gives pleasant for the perception taste, smell and color. Microbiological and safety indices of the developed product comply with the requirements of the Technical Regulations of the Customs Union 033/2013 «About safety of milk and milk products».

Application of whey ingredients in foods production Principle directions of application of whey ingredients (demineralized whey powder, whey protein concentrates/isolates, lactose, dry demineralized permeate) in the food sector are discussed. Deeper processing of milk whey gives lactoferrine, lactoperoxidase, immunoglobulins, lactulose, lactitol et.al. that can be applied in pharmacological, medical, biotechnological, microbiological, chemical and other branches

The causes of undesirable and dangerous microflora that can lead to raw materials and products deterioration and result in disease of personnel and consumers are discussed. It is offered to solve the problem using new disinfecting means «Biopag» based on safe poly-guanidines with optimized properties. Recommendations are given on their application and advantages are considered.