编号 11 (2017)

Issues related to the spread of pathogens of foodborne diseases are discussed, for which milk or milk products are traced as a source. In most countries, manv of the diseases transmitted through food have been eliminated or reduced. Nevertheless, being one of the safest foods in the world, milk and milk products can be a potential source of a very wide range of microbial, chemical and physical factors. They pose a health hazard and pose a serious problem for producers, processors, market regulators and consumers. The leading causes of foodborne diseases associated with milk products are Salmonella spp., Campylobacter spp., Shigatoxin-producing Escherichia coli (STEC), Brucella melitensis, Mycobacterium bovis, and rates of infection are particularly high in regions where raw milk is not pasteurized or preboiled. In the study directive documents regulating turnover of food products in the countries of the Customs Union, European Food Safety Agency (EFSA), US Centers for Disease Control and Prevention (CDC) were used.

The fatty-acids composition of milk products in which milk fat had been replaced with beef fat was studied. The fatty acids composition changed considerably. Concentration of the butyric acid decreased and concentration of the palmitoleic acid increased when beef fat content increased. The thriglycerides composition of the samples also changed. Quantity of the triglycerides C26-C46 decreased with increasing of the mass share of the added non-milk fat, and that of the C45-C54 on the contrary, largely increased.

Composition of cheese whey and products of its modification (UF-concentrates and microparticulates) forms antioxidantive activity of these food objects. Investigation of the activity is of great scientific and practical interest. Antioxidantive properties have been determined by the amperometric method. Growth of the antioxidantive activity of the UF-concentrate has been observed in the course of the concentration factor increase. This is explained by the increase of the amino acids content such as thyrosin, methionine, hystidine, tryptophane and prolin as well as glutadione-trypeptide consisting of the glutamine acid, cysteine and glycine. Besides, antioxidantive action of the protein cluster of milk whey is explained by presence of high molecule antioxidants: whey albumine,ceruloplasmine, lactoferrine and is based on the helation of the metals with changing valency. Antioxidantive effect of the microparticulate is by 13-17 % higher than in the UF-concentrate of the same composition. The result of whey protein denaturation in the process of microparticulates receiving is considered to be activation of the sulphydryl groups. Antioxidant activity of the UF-concentrates and microparticulates has been supported by the trials in vivo. Free radicals pathology was imitated in the terms of reproduction of the experimental model of the CCl4 damage of the liver. Products of milk whey modification are characterized by pronounced antioxidantive properties that are explained by presence of high and low molecular antioxidants. The results of the study allow recommend to apply UF-concentrates and microparticulates of milk whey in the composition of the rations of special and medical-preventive purpose resulting in reduction of the oxidative stress and preventing changes related with age.

Comparative study of the efficiency of various preservatives and combinations of preservatives for milk whey that was stored at non-regulated temperatures under circumstances of the experiment given showed that the combination citric acid plus hydrogen peroxide was the best one. No yeast, moulds and gram-negative microorganisms were detected in the milk whey preserved by this way after ten days of storing.