No 6 (2017)

На пространстве Евразийского экономического союза свыше трех лет действует Технический регламент ТР ТС 022/2011 «Пищевая продукция в части ее маркировки». Но до сих пор не умолкают голоса представителей средств массовой информации и потребителей о том, что информация на этикетке вводит покупателей в заблуждение относительно подлинности и качества продуктов питания. Действительно, этикетка выполняет ответственнейшую роль в системе отношений производитель - магазин - покупатель. Она должна быть «лакмусовой бумажкой» претворения Желаний покупателя в магазине. Ведь информация на этикетке обязана характеризовать прежде всего безопасность и качество продуктов питания, что надо рассматривать как элемент качества жизни населения.

На выставке «Молочная и мясная индустрия - 2017» Tetra Pak представила деловую программу, в рамках которой ведущие эксперты рассмотрели актуальные темы отрасли в формате семинаров. Большой интерес возник к вопросам, связанным с повышением общей эффективности и оптимизацией процессов молочных производств. Спикером доклада выступил Павел Поляков, консультант-аналитик Tetra Pak Services. Интерес к открытому семинару проявили более 50 представителей молочных предприятий. Такое внимание обусловлено тем, что компания Tetra Pak обладает богатым многолетним опытом внедрения системы «Комплексное обслуживание производства» у заказчиков молочной и соковой индустрии во всем мире.

Milk mixtures with various vegetable ingredients have been studied. Influence of temperature on acidity and fractional composition of lipids in the mixtures was studied. Composition of model mixtures included vegetable oils in different combinations. The milk basis was skim milk powder or dry whey. Model milk mixtures were exposed to the technological processes used in the industrial production of milk products. Mixtures were prepared by mixing the components at the temperature of 50-55 °C." The resulting mixtures were homogenized at the temperature of 60-65 °C and pasteurized at 80-85 and 90-95 °C. The fractional composition of lipids of fat components was determined by thin layer chromatography on plates with a fixed layer of silicagel. The tested fat composition from vegetable oils was dissolved in organic solvents and applied to the plates colored with an alcohol solution of phospho-molybdic acid. Significant changes in acidity and fractional composition of milk formulas lipids occurred at the temperatures above 85 °C. In milk formulas based on milk whey acid characteristics changed insignificantly. Distinctive features of the amino acids composition of casein and whey proteins can be a prerequisite for different intermolecular interactions in the systems with different vegetable components. Noticeable changes in acid characteristics in mixtures based on dry skim milk indicate a higher activity of the casein fraction. At high temperatures (90-95 °C) the fractional composition of lipids changes, fractions of monoglycerides and free fatty acids appear. Based on the results obtained, formulas for products containing milk have been developed.

The purpose of the study was to investigate the effect of lactose concentration and fermentation time on the synthesis of galacto-oligosaccharides (GOS) using autolysate of yeast Kluyveromyces marxianus and lactic acid microorganisms Streptococcus thermophilus to determine the optimal technological parameters of the process. Each experiment involved three stages. The first stage - cultivation of yeast -was carried out in a reconstituted to mass fraction of solids 15 % in cheese whey for 13±1 hours at temperature of 30±2 °C. The second stage - autolysis of microorganism cells for enzyme extraction - was carried out at temperature of 52±2 °С for 24 hours. A feature of the process was the addition of 5 % activated starter culture Str. thermophilus before the autolysis of yeast. The third stage, the purpose of which was the synthesis of GOS, was carried out for 24 hours at temperature of 52 °C after the addition of lactose to the autolysate to a concentration of lactose of 20, 25 and 30 %. The content of GOS in fermented whey was determined by HPLC on LC-20 Prominence chromatograph (SHIMADZU, Japan). It is established that the dependence of the yield of GOS on the concentration of lactose is nonlinear. The highest concentration of GOS was obtained in 25 % solutions of milk sugar after fermentation for 12 hours. It is shown that the first fermentation period is unstable in the formation of GOS, dispersion of data is 22-27 % in 5 hours and 16-17 % in 8 hours. In the future, the process becomes more predictable, after 10-12 hours and after 24 hours of fermentation, the relative error in measuring the concentration of GOS decreases to 5-10 %. Optimization of the process allowed to determine the fermentation time (14,6 hours) and lactose concentration (26, 36 %), at which the maximum yield of GOS (36-45%) can be obtained. The results of the research became the basis for the development of the method for preparing a food supplement for functional nutrition with an increased content of GOS and a low cost, which has been patented.

Acidophilous drinks on the base of milk and milk whey with increased content of whey proteins and high biological value have been developed.