编号 7 (2009)

The article gives features in the promotion and popularization of functional dairy products in Russia

Goat milk characteristics are given. Application of goat milk in baby foods, nutrition of pregnant and breast feeding women is substantiated. The article also contains information about development of the products with goat milk intended for these categories of consumers. Composition and technological process are given.

Technology of sterilized milk products - liquid milk and milk beverages fortified with vitamins, minerals and fibres in accordance with physiological requirements of elderly people has been developed. (TU 9222-401-00419785-05 and Amendment N1). Technology for sterilized poly-component milk drinks including natural or dry milk, vitamins and micro elements complexes, solutions of easily digested carbohydrates and fibres is also outlined. Taking into account lactase deficiency of different degree spread among elderly people lactose levels in the poly-component drinks have been reduced to 3.2-3.7%.Total content of carbohydrates in the beverages has been increased to 5-7% due to fructose and dextrin maltose addition or due to application of vegetable components. Inulin and fructooligosaccharides have been used as soluble food grade fibres.

Principle trends of development in the field of cultured milk products with grains in the domestic and European markets are outlined. Information about milk products with grains and their producers is given. Consumption growth of such products and necessity to further investigate and improve technologies of compositions with grains for their application in fermented milk products manufacturing are underlined.

Recently production of functional milk products with application of raw materials of vegetable origin, soy isolates and vegetable oils has been widely used. Results of the research work have been taken as a basis for creating new milk containing products with high nutritive value. Biocorrector has been developed based on milk and vegetable oil containing high level of living bifidobactria providing probiotic qualities of the product. The product has been patented (Pat.N2287944.published on 27.11.2006. Bulletin N33). Technology for receiving cheese product containing soy and rice flour in optimal ratio has also been worked out (Pat. N2308197, published on 20.10.2007. Bulletin N29). The results obtained give possibility to make a conclusion that application of vegetative ingredients in manufacturing of milk containing fermented products improves nutritive and biological value of the products.

The market of products containing selenium in Kemerovo has been studied. It was established that the market can provide with such products only artificially fed babies, children after 3 years, pregnant and feeding women and people receiving enteral feeding. Besides selenium containing products the market can also offer biologically active supplements containing Se.

Characteristic of parsnip is given. Possibility to apply the ingredient in curds and yogurt manufacturing and results of investigations are evaluated. Normative documentation for the products has been prepared.

Necessity of complete and rational application of buttermilk based on the principles of technology without waste is discussed. Characteristics of buttermilk and main possibilities of its application are reviewed.

Principle aspects of the new technology of low lactose curds product development are outlined. Results of the investigations of lactose fermentative hydrolysis in milk are given. Technology and production scheme of low lactose curds product for school children are described.

Possibilities to enrich cottage cheese with probiotics and prebiotics have been studied. Optimum production regimes and prebiotic doses have been found. The doses established provide growth of bifidobacteria that is needed for cream coagulation. Technical documentation on the production of cottage cheese possessing functional characteristics was prepared and approved. The patent claim was submitted.

Complex investigations were carried out with the aim to optimize recipes, develop technology and to study chemical composition and properties of low caloric fruit and berries ice cream. Patented flavor-sweetener received by extracting yakon carbohydrate complex with curds whey and further bioconvection of inulin in the milk-vegetative extract with the enzyme 2,1-beta-D-fruktan-fructohydrolase has been offered as a main ingredient. The produced ice-cream is characterized by high nutritive value and functional properties due to presence of inulin, fructose, lactose and ascorbic acid. It possesses antioxidantive and hypoglycemic action, increases body resistance and ability.

Isolation and identification of potentially beneficial microorganisms including that ones possessing antipathogenic activity from traditional Russian fermented milk products was carried out. Anticarcinogenic action of fermented milk products was assessed by investigation of the cultivated cells of the human large intestine with the DNA hurts and cytotoxicity that imitate various stages of cancer development.

On the basis of carried out investigations it has been established that application of wastes after apples, Jerusalem artichoke and steviya processing as a feed supplement for lactating cows activates metabolism and improves milk production increasing its nutritive and technological values.