The problem of balanced nutrition is one of the most important social problems in our time. In the context of changes in population nutrition and protein deficits, increasing attention is being paid to increasing the use of protein resources for nutritional purposes, including the creation of new products. The value of such products is determined not only by the amount of protein, but also by its quality. Goat's milk is rich in casein and albumin, which contain important amino acids for the human body. Soft-ripened cheese based on goat milk is characterized with high nutrition and biological value, as well as, nutrient availability. Peculiarities of fractional composition of casein of goat milk determine the necessity of searching for methods of adjusting the technological properties of milk during production of cheese. The studies have substantiated feasibility of using spices -turmeric, ginger and fenugreek in the technology of soft-ripened cheese based on goat milk. It is proved, that adding these spices in the dry state with the particles sized up to 0.4 mm to a normalized mixture before thermal conditioning in amount of 1.0 ±0.1% reduces the indicator of active acidity of normalized mixtures and amount of whey, excreted in the course of processing, by an average of 0.2 рН, provides formation of a more dense clot, speeds up the excretion of whey and increases the product yield by an average of (5.0 ±0.2%). The formation of a dense clot in the control sample occurred within 60 min, while in the model specimens containing 1% of spices in the dry state -in 45 minutes and hydrated -in 50 minutes. Such a technological effect is apparently associated with adsorption of the components of spices on casein micelle surface and, as a consequence, with reducing their surface potential and subsequent aggregation. The quality indices of goat's soft cheese made from goat's milk with spices for at least 5 days at temperature (4 ±2 °С) and relative humidity (85 ±5%) were established.
Introduction. The purpose of research is analysis the chemical composition, nutritional value and technological properties of goat milk as a potentially promising raw material for the production of soft cheeses. Materials and methods. Object of researchfullcream goat's milk as raw material in production of rennet soft cheese. Results and discussion. Biochemical and technological properties of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far. One of the promising areas is the production of soft cheese. Today, soft cheese technologies have been developed to use increased amounts of bacterial preparations and rennet; addition of organic acid solutions, ultrasonic treatment of milk or its concentration by ultrafiltration. By the number of developments that implement the principles of food combinatorics, priority is given to the production of combined products in which raw materials of animal origin are combined with plant components. In the technology of soft cheeses used vegetable crops in the form of dried powders, legume products, extruded flour from the embryos of chickpea seeds, amaranth flour. The potential for the development of goat milk-based soft cheeses production corresponds to two trendsproduct value due to the usage of biologically valuable raw materials and resource-saving and have the increase direction of industrial volumes of goat milk processing and the development of new technologies. Conclusions. Usage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage.
There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term.There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min.It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule -1:8, temperature processing -(82±2) °С, process duration 10 min with preliminary keeping during 24 hours.As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base.
Spinal shock exprem$ itself, as is well known, by severe reflex suppm~ion mainly below the Ieveiof sectioning of the spinal cord. Thi~ permits the use of spinal section as a rp.c',hod for d~e temporary exclu,ion of nerve center, in the distal portion~ Our pmviou~ studies [1] have shown that in rats whose spinal cord had beer. severed at tim C, -T t Ievel ~nd who had th:Js had induced in them spinal shock, injections cf adre,~lin during this period of shock will eitl~r not ,nduce the development of myocarditis at all or, at most. i::duce it in only a light form. This permits the ~upposiLton that the inflammato~ myocardial process is suppres'ed !n these experiment~ because the ~pinal center, of cardiac innervation (Tz-T ~ are in the shock zone and. t~erefore, tP.e reflexes associated with them are greatly hampered. Such a supposition is supported by the results of e..~perimenu with sectioning of the spinal eord at ~e lumbar level and with experiments in which decort~cation is performed: severing tt:e lumbar cord tJces n~t preve,~t adrenalin myocarditis; decortication, which inter~sifies reflex 8ctivity, also mal~es the adrenalin m)ocarditis develop most severely. It still did not clarify the cardiac atteratio,"~ accompanying these three indicated o~erations and did ~ot reveal ~he relations between tD.e~e changes a~d the development of adrenalin rnyocarditis.The present study was m~dertaken in an effort to answer ~e** quest.ions, and we have repeated our previous studies, with some additional work and use of the ECG machirv~. EXPERIMENTAL METHODSThe spinal cord was severed at the Ct -Tt level in ~7 rats. ECG't (th, fl~rcr standard and fourth chest lead0 were taken before the operation and 24 and 48 hours after the oix~rat!on. Then, th, "m),oc~rditts" dose of adrenalin (0.,5 co) was given intramuscularly and the ECG was repeated (40 minutes and 9.4 hours after the injection).EXPERIMENTAL I~ES ULT$ of the 27 rats operated, 2 died within two days of the operation, 11 ~erished shortly after the adrenalirt injection, and the remaining 14 were sacrificed 24 hourJ after the injection of adrenalin. The rat hearts were studied microscopically (frozen sectlonl stained with Sudan Ill and hematoxylln). In 7 rats no sign* of myocardlti: could be found, in 6 raw the myocaM!tis appeared to be. quite mild, and oMy in one rat was it marked, In the control material, the same dose of adrenalin given to 52 healthy raLt induced myocarditit in 46 rats.In our previous experimenta (~,.1 operas. ~ rats) myocardith did not develop in 12 rau, and was only 932
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