No 12 (2017)

For ensuring the food safety of the country in the frames of the Euro-Asian Economic Union the common system has been created to monitor products and mechanisms of technical regulation are applied.

The dairy butter differs by special properties, since it mostly contains milk fat and has high biological value. Currently, in connection with environmental pollution dangerous substances can get in milk products including the dairy butter. They can have harmful effects on the human body. The salts of heavy metals, pesticides, mycotoxins are met more often. 19 samples of the dairy butter with mass fraction of fat 72,5; 79; 82,5 % were studied by safety indices. All the studies were carried out in the specialized laboratories, and the results were confirmed by trials protocols. Standard methods were applied to assess dairy butter samples. It was established that toxic elements, pesticides and mycotoxins were found in all the samples studied but their contents did not exceed permissible levels. In this regard, it is recommended to carefully monitor the raw materials intended for butter production as well as to improve control of safety indices at all stages of the technology of the dairy butter production.

Actual problems of production and consumption of the tropic oils Results of the study carried out with the aim to evaluate impacts of oils consumption on human health are given. Attention is also paid to the norms of legislations adopted in different countries in relation to prohibition of the non-saturated fatty acids and trans-isomeres in the fatty acids. In the rF new variants of the draft standards on the tropic oils have been worked out, and the authors of the article note the need of amendment of some problematic issues in these documents.

Actuality of applying skim milk with adjusted total solids concentration for curds products manufacturing is grounded. Analysis of the efficiency of different methods used to receive concentrated milk base for curds and soft cheeses production was made. Composition and properties of concentrated skim milk produced by different methods are shown. The conceptual scheme for receiving milk base with increased total solids level for fermented milk products manufacturing has been developed.

Natural mixed cooling agents (R432A, R433A, R433B, R433C, R436A, R436B) and zeotropic mixtures (R441A (HCR188C), R443A (HCR188C2), azeotropic mixed cooling agent (R723) are considered. The natural mixed cooling agents have a wide sphere of application in the cooling techniques and conditioning systems.

Special features of using ultra-filtration of skim milk followed by coagulation of the obtained concentrates in the manufacture of curds were studied. The rational value of the factor of concentrating skim milk protein by ultra-filtration in the production of curds with traditional organoleptic characteristics was determined. Recommended regimes of coagulation of the UF-concentrates of skim milk were found. Reduction of the intensity of acid whey separation and release, increase of the finished product yield, reduction of raw materials application depending on the increasing the dry matters fraction in the UF-concentrates of skim milk intended for coagulation and further curds manufacturing were established.

This article presents the scientific substantiation of relevance of chosen direction of the research for the development of soft curds biotechnology using functional ingredients: probiotic cultures and dietary fibers, that allows to classify soft curds as a functional food and recommend it for healthy nutrition of people of different age groups. The research and industrial approbation of the obtained results of development of biotechnological parameters for production of soft curds was conducted at JSC «Chebarkul Milk Plant» and in the laboratories of the Omsk State Agrarian University. As the main method for the soft curds production the acid coagulation was chosen. The special item of preparation the milk raw materials - skimmed milk is high-temperature pasteurization at 92-95 °С with holding during 4 hours. The process of coagulation of skim milk with the DVS culture CHN-22 which contains the mixture of multiple strains of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis has been studied. The qualitative indices of skimmed milk and whey were assessed. To normalize low-fat curds and to enrich it with functional ingredients, cream with 20 % fat i.d.m (in dry matter) was pasteurized at the temperature 92±2 °С, homogenized at the pressure of 10-15 MPa (MegaPascal), cooled to the temperature of the starter inoculation. The starter BY-700 comprises probiotic cultures Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium BB-12, as well as the concomitant culture Streptococcus thermophilus. The starter was introduced in the activated form. The amount of dietary fibers «Citri-Fi» 1,5-2,0 % from the weight of cream with 20 % fat in dry matter was experimentally found. Then the skim curds was mixed with fermented cream, enriched with probiotic cultures and dietary fibers and packaged.

Dynamics of the foreign economic activity of Russia on the milk products market in 2011-2016 is discussed. The data about export and import of milk and cream non-concentrated without sugar or other sweetening agents (the code ТН ВЭД 04.01) are given.

Possibility to use mare's milk for production of the functional fermented milk has been studied. Mare's milk is considered to be a dietary food because of its low fat content. Having medicinal qualities, mare's milk is used in the treatment of many diseases. In the course of the research work composition of the milk mixture and types of the direct vat starters was estanlished, fermented milk drink based on mare's milk was obtained, the physico-chemical parameters of the raw materials used were established, the parameters of the fermented milk such as organoleptic (taste and smell, consistency, color), chemical (mass fraction of fat, protein, lactose, titratable acidity, apparent viscosity) were determined. As a result of experimental studies, the optimal dose for the application of dry skim milk and the types of starter cultures, which contribute to the production of the fermented milk drink with a consistency usual for consumers were selected. The main product, produced from mare's milk, is koumiss. At the same time, unique nutritional and biochemical properties, high biological activity of the main components of mare's milk are highly demanded both in dietary nutrition and in children's nutrition, and therefore, the actual task is to expand the range of products based on this valuable raw material.

The article deals with microbiological risks associated with raw materials components, technological features of the processed cheese production through the example of coliform bacteria. The article presents the results of studies on the bacterial contamination in raw materials and the influence of various melting temperatures on the level of microbiological risks. It is proved that melting regimes are sufficient to destroy coliform bacteria, and their presence in the finished product indicates either secondary contamination i.e. unsatisfactory sanitary and hygienic conditions of production or violations of technological melting regimes.