Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.
NAS RK is pleased to announce that News of NAS RK. Series of geology and technical sciences scientific journal has been accepted for indexing in the Emerging Sources Citation Index, a new edition of Web of Science. Content in this index is under consideration by Clarivate Analytics to be accepted in the Science Citation Index Expanded, the Social Sciences Citation Index, and the Arts & Humanities Citation Index. The quality and depth of content Web of Science offers to researchers, authors, publishers, and institutions sets it apart from other research databases. The inclusion of News of NAS RK. Series of geology and technical sciences in the Emerging Sources Citation Index demonstrates our dedication to providing the most relevant and influential content of geology and engineering sciences to our community. Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабарлары. Геология жəне техникалық ғылымдар сериясы" ғылыми журналының Web of Science-тің жаңаланған нұсқасы Emerging Sources Citation Index-те индекстелуге қабылданғанын хабарлайды. Бұл индекстелу барысында Clarivate Analytics компаниясы журналды одан əрі the Science Citation Index Expanded, the Social Sciences Citation Index жəне the Arts & Humanities Citation Index-ке қабылдау мəселесін қарастыруда. Webof Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабарлары. Геология жəне техникалық ғылымдар сериясы Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті жəне беделді геология жəне техникалық ғылымдар бойынша контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Известия НАН РК. Серия геологии и технических наук» был принят для индексирования в Emerging Sources Citation Index, обновленной версии Web of Science. Содержание в этом индексировании находится в стадии рассмотрения компанией Clarivate Analytics для дальнейшего принятия журнала в the Science Citation Index Expanded, the Social Sciences Citation Index и the Arts & Humanities Citation Index. Web of Science предлагает качество и глубину контента для исследователей, авторов, издателей и учреждений. Включение Известия НАН РК. Серия геологии и технических наук в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному контенту по геологии и техническим наукам для нашего сообщества.
Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности-Федеральный научный центр пищевых систем им. В.М. Горбатова РАН,
Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well.
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