No 9 (2013)

Sources of water, their characteristics and special properties, hygienic and epidemiological importance, physical, chemical and microbiological indices of drinking water are considered.

The possibility to enrich dairy products with microencapsulated β-carotene was studied. Microcapsules of the size 2-50 microns were introduced at the rate of one third of the recommended daily requirement of β-carotene. Fermented milk products (kefir and sour-cream) appeared to be much friendlier to the introduction of these microcapsules, than milk and cream. Consistency of kefir and sour-cream allows microcapsules to evenly distribute in the products without changing their organoleptical characteristics. Destruction of the microcapsules occurs only after irreversible microbiological degradation of the food. Application of β-carotene in the form of microcapsules, in addition to fortification, helps to increase nutritional value of traditional products with increased biological activity

Actuality of producing functional concentrates from dairy by-products manufacturing is grounded. Technology for receiving prebiotic concentrate from permeat of skim milk is considered. Chemical composition and quality indices of the prebiotic concentrate are given.

The norms for antibiotics and micotoxins levels in milk and milk products are outlined. Information is given about possibility to apply express-methods to control the latter.

Materials of the All-Russian Plenary Meeting that was devoted to the discussion of the improvement of the economic efficiency of dairy cattle breeding are outlined.

Effects of starter cultures (bacterial concentrates) on the composition and keepability of the fermented products based on goat milk intended for feeding pregnant and feeding women have been studied.

A new product with compound carbohydrates composition is presented. The authors of the article propose to apply starch treacle for reducing calorific value and cost of the product and the composition from syrups with added vitamins and frustose for enriching the products with vitamins. The product was made in laboratory and in industrial operation and information was received about physical-chemical, organolepric and microbiological indices. It is advisable to use the recipe in which 40% of sugar is replaced with starch treacle and content of the syrup with vitamins is 5%.