Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-3
Alexandr Kruchinin, E. Bolshakova, Elena Illarionova, S. Turovskaya, I. Barkovskaya
Sweet condensed milk is a popular canned milk product with a high nutritional value and a long shelf-life. It boasts high domestic demand because it is used in various sectors of the food industry. In addition, canned milk is part of state reserve and military supply. Due to its unique properties, it is indispensible in the Russian Arctic and is exported to countries with hot climate. However, extreme temperatures affect both the quality of the product and the safety of metal cans. This research featured the impact of extreme storage conditions on the integrity of seams. Seams were tested for overlaps and thickness after storage at single-stage and multi-stage temperature modes in the range of -50 ºC ↔ 50 ºC. The biggest gaps were found in the samples after a single-stage temperature route of 5 ºC → 50 ºC, 14 days → -50 ºC, 14 days → 5 ºC. The seam overlaps at the lids decreased by 1.45 % after 14 days of storage and by 1.67 % after 28 days; for the bottom seams, the measurements were 1.84 and 2.26 %, respectively. The single-stage freezing had a greater negative effect on the seam quality than the longer multi-stage freezing. However, the overlap values in all experimental samples corresponded to the standard and exceeded 57.76 % for lids and ≥ 59.75 % for bottoms. All mean thickness values of lids and bottoms maintained the standard 1.43 mm. The obtained seam geometry of metal cans with sweet condensed milk will make it possible to develop transportation and storage recommendations in countries with extreme climates.
{"title":"Sweet Condensed Milk: Effect of Critical Storage Conditions on Metal Can Seams","authors":"Alexandr Kruchinin, E. Bolshakova, Elena Illarionova, S. Turovskaya, I. Barkovskaya","doi":"10.21603/1019-8946-2024-3-3","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-3","url":null,"abstract":"Sweet condensed milk is a popular canned milk product with a high nutritional value and a long shelf-life. It boasts high domestic demand because it is used in various sectors of the food industry. In addition, canned milk is part of state reserve and military supply. Due to its unique properties, it is indispensible in the Russian Arctic and is exported to countries with hot climate. However, extreme temperatures affect both the quality of the product and the safety of metal cans. This research featured the impact of extreme storage conditions on the integrity of seams. Seams were tested for overlaps and thickness after storage at single-stage and multi-stage temperature modes in the range of -50 ºC ↔ 50 ºC. The biggest gaps were found in the samples after a single-stage temperature route of 5 ºC → 50 ºC, 14 days → -50 ºC, 14 days → 5 ºC. The seam overlaps at the lids decreased by 1.45 % after 14 days of storage and by 1.67 % after 28 days; for the bottom seams, the measurements were 1.84 and 2.26 %, respectively. The single-stage freezing had a greater negative effect on the seam quality than the longer multi-stage freezing. However, the overlap values in all experimental samples corresponded to the standard and exceeded 57.76 % for lids and ≥ 59.75 % for bottoms. All mean thickness values of lids and bottoms maintained the standard 1.43 mm. The obtained seam geometry of metal cans with sweet condensed milk will make it possible to develop transportation and storage recommendations in countries with extreme climates.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"1 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-2
A. Landikhovskaya, A. Tvorogova
Milk-containing ice-cream has a reduced content of milk non-fat solids, which affects its consistency and structure. The research objective was to study the effect of milk and whey protein concentrates on the consistency and structure of milk-containing ice-cream. It also featured effective compositions of polysaccharides based on guar, xanthan, and tara gums. Traditional milk ice-cream served as control. The rheological, microstructural, and thermostatic research methods revealed that complex food additives with gums and protein concentrates improved the viscosity of icecream mixes. The sample with protein concentrates and guar and xanthan gums showed the best dynamic viscosity indicators, which exceeded those of the control sample by 2.2 times. The combination of protein and gum concentrates in milk-containing ice-cream reduced its hardness by 1.4–2.0 times. The high dispersion of ice crystals and the air phase were comparable to those of the conventional ice-cream. However, the samples with whey protein concentrates and guar and xanthan gums very soon experienced a significant decrease (1.5 times) in the air phase dispersion. Stabilizers based on gums and milk protein concentrate raised the thermal stability of the final product while whey stabilizers reduced it. Milk and whey protein concentrates, as well as guar, xanthan, and tara gums, proved efficient as part of stabilization systems in milk-containing ice-cream.
{"title":"Effect of Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure","authors":"A. Landikhovskaya, A. Tvorogova","doi":"10.21603/1019-8946-2024-3-2","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-2","url":null,"abstract":"Milk-containing ice-cream has a reduced content of milk non-fat solids, which affects its consistency and structure. The research objective was to study the effect of milk and whey protein concentrates on the consistency and structure of milk-containing ice-cream. It also featured effective compositions of polysaccharides based on guar, xanthan, and tara gums. Traditional milk ice-cream served as control. The rheological, microstructural, and thermostatic research methods revealed that complex food additives with gums and protein concentrates improved the viscosity of icecream mixes. The sample with protein concentrates and guar and xanthan gums showed the best dynamic viscosity indicators, which exceeded those of the control sample by 2.2 times. The combination of protein and gum concentrates in milk-containing ice-cream reduced its hardness by 1.4–2.0 times. The high dispersion of ice crystals and the air phase were comparable to those of the conventional ice-cream. However, the samples with whey protein concentrates and guar and xanthan gums very soon experienced a significant decrease (1.5 times) in the air phase dispersion. Stabilizers based on gums and milk protein concentrate raised the thermal stability of the final product while whey stabilizers reduced it. Milk and whey protein concentrates, as well as guar, xanthan, and tara gums, proved efficient as part of stabilization systems in milk-containing ice-cream.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"13 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141346366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-4
Alexandra Evsiukova
The research compared fresh cow’s milk from various farms on a number of indicators, including fatty acid and triglyceride composition. The resulting minimal and maximal values for each fatty acid made it possible to reveal the effect of various factors on the fatty acid composition. The triglyceride test demonstrated the dominant triglycerides and their mass fraction typical of cow’s milk fat. Some samples had an altered triglyceride composition with bovine fat mixed with milk fat. The main triglyceride groups were classified as C50, C52 and C54, which are characteristic of cow’s milk fat: they proved dominant when the fat phase samples were analyzed for bovine fat. The method proved effective in cow’s milk fat phase triglyceride tests.
{"title":"Triglyceride Composition of Unprocessed Cow’s Milk","authors":"Alexandra Evsiukova","doi":"10.21603/1019-8946-2024-3-4","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-4","url":null,"abstract":"The research compared fresh cow’s milk from various farms on a number of indicators, including fatty acid and triglyceride composition. The resulting minimal and maximal values for each fatty acid made it possible to reveal the effect of various factors on the fatty acid composition. The triglyceride test demonstrated the dominant triglycerides and their mass fraction typical of cow’s milk fat. Some samples had an altered triglyceride composition with bovine fat mixed with milk fat. The main triglyceride groups were classified as C50, C52 and C54, which are characteristic of cow’s milk fat: they proved dominant when the fat phase samples were analyzed for bovine fat. The method proved effective in cow’s milk fat phase triglyceride tests.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"51 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-5
G. Sviridenko, A. Shishkina, V. Kalabushkin, Elena Alekseeva
The article describes the taste, smell, consistency, active acidity, penetration tension, and functional properties of products modeled on the basis of proteincarbohydrate raw materials, i.e., casein and modified starch, produced by the thermal technical processing. The physicochemical assessment involved standard methods. The list of functional properties to be tested included grating and shredding, melting, blistering, browning, and elasticity. The specialized pizza cheese rating scale was developed at the All-Russian Scientific Resarch Institute of Butter- and Cheesemaking. The taste of the product depended on the casein and starch ratio. In addition, the consistency and pH of the finished product depended on the type of modified starch and the concentration of the emulsifying salt. The research revealed a correlation between the penetration tension and raw material composition, moisture mass fraction, and emulsifying salt. The regression analysis made it possible to obtain equations for the effect of composition on melting and elasticity. The optimal ratio of raw materials resulted in a product that was close to preheated cheeses in many indicators: 25.8 % rennet casein, 18.3 % modified starch BL 240 with protein and carbohydrate ratio of 58.5/41.5, 1.0 % emulsifying salt, and 54.9% water, which provided 60.0 ± 2.0 % moisture content in the finished product.
{"title":"Modeling Protein-Carbohydrate Composition of Products Made by Preheated Cheese Technology","authors":"G. Sviridenko, A. Shishkina, V. Kalabushkin, Elena Alekseeva","doi":"10.21603/1019-8946-2024-3-5","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-5","url":null,"abstract":"The article describes the taste, smell, consistency, active acidity, penetration tension, and functional properties of products modeled on the basis of proteincarbohydrate raw materials, i.e., casein and modified starch, produced by the thermal technical processing. The physicochemical assessment involved standard methods. The list of functional properties to be tested included grating and shredding, melting, blistering, browning, and elasticity. The specialized pizza cheese rating scale was developed at the All-Russian Scientific Resarch Institute of Butter- and Cheesemaking. The taste of the product depended on the casein and starch ratio. In addition, the consistency and pH of the finished product depended on the type of modified starch and the concentration of the emulsifying salt. The research revealed a correlation between the penetration tension and raw material composition, moisture mass fraction, and emulsifying salt. The regression analysis made it possible to obtain equations for the effect of composition on melting and elasticity. The optimal ratio of raw materials resulted in a product that was close to preheated cheeses in many indicators: 25.8 % rennet casein, 18.3 % modified starch BL 240 with protein and carbohydrate ratio of 58.5/41.5, 1.0 % emulsifying salt, and 54.9% water, which provided 60.0 ± 2.0 % moisture content in the finished product.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"36 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-6
Irina Kucherenko, E. Kuraeva, Anna Duganova
In milk processing, effective microbiological control depends on the correct choice of lactic acid bacteria in the microflora of bacterial starters. However, polyspecific starter consortia of acid-forming and aroma-forming lactococci still have no distinct criteria. The experiment included the rate of gas formation and the maximal gas production by citrate-fermenting lactococci at optimal and minimal temperatures, as well as at production conditions used for thermallyprocessed cheeses with low-temperature second heating and fermented milk products. After 168 hours of observation at optimal cultivation temperature, the gas-forming lactococci were divided into three groups according to the maximal volume of gas produced. The first group included 30.0 % of cultures from the total number of strains; their gas-forming activity was weak and ranged from 8.20 to 20.0 cm3 of carbon dioxide. The second group amounted to 50.0 % and showed an average gas-forming activity of 20.0–30.0 cm3. The third group comprised 20.0 % and possessed a strong gas-forming activity of ≥ 30.0 cm3. The strains differed in the abovementioned indicators and could be ranked by gas-forming properties to develop selection criteria for bacterial starter cultures to be used in fermented dairy products and cheeses. The article introduces statistics on the effect of production temperature on the gas-forming activity by L. lactis subsp. lactis biovar diacetylactis, which were ranked by their gas-forming activity under the processing conditions applied to fermented dairy products and cheese.
{"title":"Gas-Forming Citrate-Fermentation by Lactococci","authors":"Irina Kucherenko, E. Kuraeva, Anna Duganova","doi":"10.21603/1019-8946-2024-3-6","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-6","url":null,"abstract":"In milk processing, effective microbiological control depends on the correct choice of lactic acid bacteria in the microflora of bacterial starters. However, polyspecific starter consortia of acid-forming and aroma-forming lactococci still have no distinct criteria. The experiment included the rate of gas formation and the maximal gas production by citrate-fermenting lactococci at optimal and minimal temperatures, as well as at production conditions used for thermallyprocessed cheeses with low-temperature second heating and fermented milk products. After 168 hours of observation at optimal cultivation temperature, the gas-forming lactococci were divided into three groups according to the maximal volume of gas produced. The first group included 30.0 % of cultures from the total number of strains; their gas-forming activity was weak and ranged from 8.20 to 20.0 cm3 of carbon dioxide. The second group amounted to 50.0 % and showed an average gas-forming activity of 20.0–30.0 cm3. The third group comprised 20.0 % and possessed a strong gas-forming activity of ≥ 30.0 cm3. The strains differed in the abovementioned indicators and could be ranked by gas-forming properties to develop selection criteria for bacterial starter cultures to be used in fermented dairy products and cheeses. The article introduces statistics on the effect of production temperature on the gas-forming activity by L. lactis subsp. lactis biovar diacetylactis, which were ranked by their gas-forming activity under the processing conditions applied to fermented dairy products and cheese.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"69 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-7
Alexander Nikishin, Oksana Karashchuk, Elena Mayorova, Alexey Boldiasov
Trade and market studies usually focus on economic prospects, with very little attention to the social functions of dairy trade. The present research objective was to develop a system of social functions of dairy trade and identify problems of their implementation. The authors used standard research methods, as well as economic and mathematical modeling, to analyze statistics on dairy trade in 2001–2024, i.e., prices, stocks, sales, consumption, production, etc. The analysis concentrated on the sanctions pressure after 2022. The resulting system of social functions was analyzed according to the corresponding dairy product. Russian dairy market proved to be coping with its social functions quite successfully, providing availability of dairy products. However, a sharp increase in consumer prices, which began in 2022, was not stopped by the overproduction of raw milk when producers lowered the prices. Moreover, the market is experiencing significant regional imbalances in consumer prices for milk and dairy products. Finally, trading networks of milk producers and processors provide no support during the period of overproduction and subsequent overstocking.
{"title":"Social Functions of Dairy Trade","authors":"Alexander Nikishin, Oksana Karashchuk, Elena Mayorova, Alexey Boldiasov","doi":"10.21603/1019-8946-2024-3-7","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-7","url":null,"abstract":"Trade and market studies usually focus on economic prospects, with very little attention to the social functions of dairy trade. The present research objective was to develop a system of social functions of dairy trade and identify problems of their implementation. The authors used standard research methods, as well as economic and mathematical modeling, to analyze statistics on dairy trade in 2001–2024, i.e., prices, stocks, sales, consumption, production, etc. The analysis concentrated on the sanctions pressure after 2022. The resulting system of social functions was analyzed according to the corresponding dairy product. Russian dairy market proved to be coping with its social functions quite successfully, providing availability of dairy products. However, a sharp increase in consumer prices, which began in 2022, was not stopped by the overproduction of raw milk when producers lowered the prices. Moreover, the market is experiencing significant regional imbalances in consumer prices for milk and dairy products. Finally, trading networks of milk producers and processors provide no support during the period of overproduction and subsequent overstocking.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"51 36","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.21603/1019-8946-2024-3-1
B. Manevich, Evgeniy Titov
The present research featured the electrochemical phenomena and patterns that occur during electrolysis of water and its sodium chloride solutions in the anode chamber. The authors applied the obtained electrochemically activated solutions of anolytes as antimicrobial drugs. The research objective was to study the physical and chemical properties of active chlorine-containing oxidizing agents obtained from salt aqueous solutions of sodium chloride under different electrochemical conditions. The physicochemical tests of acidic anolyte solutions involved the AQUATRON-ML- 05 laboratory unit for electrochemical treatment of water and aqueous solutions. The experiments revealed the effect the time needed for electrochemical activation of sodium chloride solutions had on the active chlorine in anolytes. The data obtained on the electrical conductivity of these solutions showed that they could be used in automated washing systems. Research prospects include the options to combine cleaning and antimicrobial properties of acid anolytes.
{"title":"Acid Anolytes in Food Sanitation","authors":"B. Manevich, Evgeniy Titov","doi":"10.21603/1019-8946-2024-3-1","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-3-1","url":null,"abstract":"The present research featured the electrochemical phenomena and patterns that occur during electrolysis of water and its sodium chloride solutions in the anode chamber. The authors applied the obtained electrochemically activated solutions of anolytes as antimicrobial drugs. The research objective was to study the physical and chemical properties of active chlorine-containing oxidizing agents obtained from salt aqueous solutions of sodium chloride under different electrochemical conditions. The physicochemical tests of acidic anolyte solutions involved the AQUATRON-ML- 05 laboratory unit for electrochemical treatment of water and aqueous solutions. The experiments revealed the effect the time needed for electrochemical activation of sodium chloride solutions had on the active chlorine in anolytes. The data obtained on the electrical conductivity of these solutions showed that they could be used in automated washing systems. Research prospects include the options to combine cleaning and antimicrobial properties of acid anolytes.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"55 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141349596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-17DOI: 10.21603/1019-8946-2024-2-3
Elena Voloshina, N. Dunchenko
Every enterprise in the food and food-processing industry needs a risk-based approach that could help it operate in the current conditions of constant changes and uncertainty. As management and technological risk approaches tend to integrate, risk management technologies have to be adapted to enterprise processes in order to minimize hazardous factors in food production. This article introduces a model of an integrated risk management system for raw materials and animal products. The model covers both risk management methods of food production and risk management tools. The authors defined nine principles for developing quality and safety indicators in the sphere of producing foods of animal origin. The program for assessing a risk event facilitates decision-making when it comes to reducing human factor risks. Other tools include a three-dimensional risk assessment matrix, as well as profiles and risk registers for rapid data processing during decision-making. The aggregate system makes it possible to minimize the negative consequences for all risk groups, as well as to use the positive results of risk events to fuel further industrial development.
{"title":"Integrated Risk Management System in Food Production: Theory and Model","authors":"Elena Voloshina, N. Dunchenko","doi":"10.21603/1019-8946-2024-2-3","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-3","url":null,"abstract":"Every enterprise in the food and food-processing industry needs a risk-based approach that could help it operate in the current conditions of constant changes and uncertainty. As management and technological risk approaches tend to integrate, risk management technologies have to be adapted to enterprise processes in order to minimize hazardous factors in food production. This article introduces a model of an integrated risk management system for raw materials and animal products. The model covers both risk management methods of food production and risk management tools. The authors defined nine principles for developing quality and safety indicators in the sphere of producing foods of animal origin. The program for assessing a risk event facilitates decision-making when it comes to reducing human factor risks. Other tools include a three-dimensional risk assessment matrix, as well as profiles and risk registers for rapid data processing during decision-making. The aggregate system makes it possible to minimize the negative consequences for all risk groups, as well as to use the positive results of risk events to fuel further industrial development.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"14 S2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140693215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-17DOI: 10.21603/1019-8946-2024-2-8
O. Lepilkina, Anastasia Grigorieva, A.Yu Guseva
Formol titration is a familiar method for determining the mass fraction of protein in milk. However, it needs to be adapted to new instruments and modern metrology. The current methodology presented in State Standard GOST 25179-2014 requires a complex procedure to establish the alteration, which is often neglected by commercial laboratories and milk producers. This research clarified the formula for converting formol titration data into protein mass fraction without having to perform a variable correction. By processing 413 measurement results, the authors came up with two formulas: Y = 0.5X and Y 0.48X + 0.10, where Y is the mass fraction of protein (%) and X is the volume of sodium hydroxide spent on titration after adding formaldehyde to milk (cm3). Both formulas provided results close to those obtained by the Kjeldahl method, the correlation coefficient being ≥ 0.99. The conversion formulas made it possible to adapt the formol titration method to modern automatic potentiometric analyzers, thus optimizing the procedure and increasing its accuracy.
甲醇滴定法是测定牛奶中蛋白质质量分数的常用方法。然而，它需要适应新仪器和现代计量学。国家标准 GOST 25179-2014 中提出的现行方法需要一个复杂的程序来确定变化，而商业实验室和牛奶生产商往往忽视了这一点。这项研究明确了将甲醇滴定数据转换为蛋白质质量分数的公式，而无需进行变量校正。通过处理 413 项测量结果，作者得出了两个公式：Y = 0.5X 和 Y 0.48X + 0.10，其中 Y 是蛋白质的质量分数（%），X 是牛奶中添加甲醛后滴定所用氢氧化钠的体积（立方厘米）。这两个公式得出的结果与凯氏定氮法得出的结果接近，相关系数≥ 0.99。转换公式使甲醇滴定法适用于现代自动电位分析仪，从而优化了程序并提高了准确性。
{"title":"Protein Determination in Milk: Urgent Issues","authors":"O. Lepilkina, Anastasia Grigorieva, A.Yu Guseva","doi":"10.21603/1019-8946-2024-2-8","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-8","url":null,"abstract":"Formol titration is a familiar method for determining the mass fraction of protein in milk. However, it needs to be adapted to new instruments and modern metrology. The current methodology presented in State Standard GOST 25179-2014 requires a complex procedure to establish the alteration, which is often neglected by commercial laboratories and milk producers. This research clarified the formula for converting formol titration data into protein mass fraction without having to perform a variable correction. By processing 413 measurement results, the authors came up with two formulas: Y = 0.5X and Y 0.48X + 0.10, where Y is the mass fraction of protein (%) and X is the volume of sodium hydroxide spent on titration after adding formaldehyde to milk (cm3). Both formulas provided results close to those obtained by the Kjeldahl method, the correlation coefficient being ≥ 0.99. The conversion formulas made it possible to adapt the formol titration method to modern automatic potentiometric analyzers, thus optimizing the procedure and increasing its accuracy.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140690796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-17DOI: 10.21603/1019-8946-2024-2-7
V.A. Shokhalov, Anna Gnezdilov, V.N. Shokhalova
This article introduces a new milk sugar technology with improved purification and lactose crystallization. The technology consisted of ultrafiltration of skim milk, nanofiltration of UV-permeate, electrodialysis, condensing, lactose crystallization, and drying. Nanofiltration followed by electrodialysis provided 70–90 % desalting. After condensing to 53–55 % solids, the resulting syrup was heated to 75 °C. The lactose crystallization included two stages. During the first stage, the syrup was cooled by 4–5 °C per 1 min until it dropped down to 27–33 °C, i.e., the temperature of enhanced lactose crystallization. At that moment, 0.01–0.02 % fine crystalline lactose entered the syrup. At the second stage, the crystallized substance continued to cool down at a rate of 1–2 °C per 1 min until the temperature was 10–15 °C. To complete the process, the crystalline lactose remained at this temperature for 5–10 min. The finished product was subjected to granulometric microscopy to determine the homogeneity coefficient. The homogeneity of crystals increased, which means that the quality of the finished product improved. The cooling method was tested on the premises of the Scientific and Experimental Dairy Plant, N. V. Vereshchagin Vologda State Dairy Academy.
{"title":"Improving Lactose Crystallization in Milk Sugar Production","authors":"V.A. Shokhalov, Anna Gnezdilov, V.N. Shokhalova","doi":"10.21603/1019-8946-2024-2-7","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-2-7","url":null,"abstract":"This article introduces a new milk sugar technology with improved purification and lactose crystallization. The technology consisted of ultrafiltration of skim milk, nanofiltration of UV-permeate, electrodialysis, condensing, lactose crystallization, and drying. Nanofiltration followed by electrodialysis provided 70–90 % desalting. After condensing to 53–55 % solids, the resulting syrup was heated to 75 °C. The lactose crystallization included two stages. During the first stage, the syrup was cooled by 4–5 °C per 1 min until it dropped down to 27–33 °C, i.e., the temperature of enhanced lactose crystallization. At that moment, 0.01–0.02 % fine crystalline lactose entered the syrup. At the second stage, the crystallized substance continued to cool down at a rate of 1–2 °C per 1 min until the temperature was 10–15 °C. To complete the process, the crystalline lactose remained at this temperature for 5–10 min. The finished product was subjected to granulometric microscopy to determine the homogeneity coefficient. The homogeneity of crystals increased, which means that the quality of the finished product improved. The cooling method was tested on the premises of the Scientific and Experimental Dairy Plant, N. V. Vereshchagin Vologda State Dairy Academy.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"212 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140693058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：