Pub Date : 2024-02-19DOI: 10.21603/1019-8946-2024-1-2
Igor Bakin, Anna Korchuganova, Dmitry Bychkov, Anna Mustafina
Increasing the survival time and count of viable lactic acid bacteria during storage is an important factor in the probiotic industry. Vegetable powders combined with Lactobacillus bulgaricus and Streptococcus thermophilus can inhibit the growth and reproduction of harmful bacteria in yogurt. This research featured the survival rate of lactic acid bacteria and the microbiological safety of dairy yoghurts fortified with vegetable powders. The research objective was to establish the effect of the additive on the total lactic acid bacterial count in yogurts in order to compare the microbiological indicators with the standards for fortified yogurts. The yoghurts were made by tank method at the municipal dairy plant in Yurga, Kemerovo region. A thermophilic YoFlex culture with Lactobacillus bulgaricus and Streptococcus thermophilus entered the product at the fermentation stage together with dry tomato, fenugreek, and basil powders. The quality tests were conducted at the production laboratory in line with GOST State Standard 31981-2013. All the measurements were done in triplicates, with a significance level of 95 % (p < 0.05). The combined effect of the lactic acid bacteria and the vegetable powders inhibited the growth of E. coli bacteria. The biggest count of viable lactic acid bacteria belonged to the samples fortified with tomato and basil powder. On storage day 1, this sample showed a 62 % higher quantity of mesophilic aerobic and facultative anaerobic microorganisms. Fenugreek and basil leaf powders also increased the viability of yogurt starter cultures compared to the control sample. The number of viable probiotic cells decreased on storage day 8 at 4 ± 2 °C, the recommended shelf life for the new fortified yogurt being 5 days.
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Pub Date : 2024-02-19DOI: 10.21603/1019-8946-2024-1-5
Roza T. Timakova, Yu.V. Iliukhina, V. Startsev
People do not consume raw mare’s colostrum. However, colostrum powder can be used as a biologically active additive to fortify functional foods. Mare’s colostrum is a unique natural multicomponent and multifunctional product with valuable immunomodulatory and regenerating properties that can be used therapeutically. This research featured optimal technological parameters of freeze-drying in the production of mare’s colostrum powder at a field-to-spoon full-cycle farm that breeds Vyatka horses. Low-pressure freeze-drying affects the quality of colostrum powder and its nutritional profile. No State Standard has been developed for mare’s colostrums so far. In fact, the only currently standardized colostrum in Russia is that of cows. In the absence of normative documents, the research had to rely on Technical Regulations of Customs Union TR CU 033/2013, State Standard GOST R 52975-2008, and Technical Specifications TS 10.51.56-001-0133214532-2021. Domestic sublimators with automatic control proved quite efficient in sublimation and drying of mare’s colostrum. The new technology requires no additional purification stage because mare’s colostrum possesses antimicrobial properties. The resulting colostrum powder appeared to have a remarkably long shelf-life. A further in-depth study is needed to reveal the nutrient composition of mare’s colostrum powder in connection with its immunomodulatory protein complex.
人们不会食用未加工的母马初乳。但是，牛初乳粉可以作为一种生物活性添加剂，用于强化功能性食品。母马初乳是一种独特的天然多成分多功能产品，具有宝贵的免疫调节和再生特性，可用于治疗。这项研究的特点是在一个饲养维亚特卡马的从田间到勺子全周期农场生产母马初乳粉时采用最佳的冷冻干燥技术参数。低压冷冻干燥会影响牛初乳粉的质量及其营养成分。迄今为止，尚未制定母马初乳的国家标准。事实上，俄罗斯目前唯一标准化的牛初乳是奶牛的牛初乳。在没有规范性文件的情况下，研究只能依靠《关税同盟技术条例》（TR CU 033/2013）、国家标准《GOST R 52975-2008》和《技术规范》（TS 10.51.56-001-0133214532-2021）。事实证明，具有自动控制功能的国产升华机在升华和干燥母马初乳方面非常有效。由于母马初乳具有抗菌特性，因此新技术不需要额外的净化阶段。制成的牛初乳粉末似乎具有很长的保质期。要揭示母马初乳粉的营养成分及其免疫调节蛋白复合物，还需要进一步深入研究。
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Pub Date : 2024-02-19DOI: 10.21603/1019-8946-2024-1-10
Olga Musina, Anastasiya Grishkova, A. Prosekov
Food security is part of national security, self-sufficiency in basic foodstuffs being its important indicator. The situation with cheese production raw materials in the Russian Federation is gradually improving. According to the Ministry of Agriculture, the production of raw milk is growing, which means that the level of self-sufficiency is gradually increasing. However, milk-converting enzymes can create a bottleneck situation since the entire rennet cheese production depends on them. The share of imported milk-coagulating enzyme preparations on the Russian market is 84.3 %. Recombinant milk-converting enzymes dominate both domestic and global cheese-making. However, Russia has neither microbial recombinant chymosins nor coagulants of its own. The domestic commercial production of milk-converting enzymes, especially of modern recombinant preparations, is one of the most relevant issues the domestic food industry will have to tackle in the nearest future.
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