Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабаршысы" 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. Web of Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабаршысының Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті жəне беделді мультидисциплинарлы контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Вестник НАН РК» был принят для индексирования в Emerging Sources CitationIndex, 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 Вестника НАН РК в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному мультидисциплинарному контенту для нашего сообщества.
Abstract. The aim of this study is to study the effectiveness of the use of various means for treating the udder of cows in order to prevent the incidence of mastitis and improve the quality of milk. Since in order to prevent the development of mastitis for a long time, it is necessary not only to destroy the disease itself and fight its symptoms, but also to take all kinds of measures to prevent the disease. Methods. To conduct a scientific and economic experiment, 4 groups were formed, of which 3 are experimental and 1 control, according to the method of pairs-analogs using a tethered method of keeping in stalls in all four groups. To treat the udder, agents based on iodine, chlorhexidine, chlorhexidine digluconate and probiotic bacteria were used. Results. The summer use of Priolit Vortex and Algavit Vortex in 1 experimental group showed a decrease in the number of mesophilic aerobic facultative anaerobic microorganisms in cow's milk from 200,000 to 97,000 CFU/cm3, which is 48.5 % less than at the beginning of the experiment. Treatment with disinfectants Priolit Vortex and Elovit Vortex in the 2 nd experimental group made it possible to reduce the number of mesophilic aerobic facultative anaerobic microorganisms by 68.4 %. The use of probiotic agents Skin Cleaner and PIP Cow Teat Cleaner for treating the udder of cows allowed to reduce the number of mesophilic aerobic facultative anaerobic microorganisms in the milk of cows in experimental group 3 from 180,000 to 110,000 CFU / in 1 cm3, which is 61.1 % less than the initial indicators. Somatic cells in the milk of cows of the 1st experimental group decreased from 750,000 to 120,000 in 1 cm3, in the 2nd experimental group the number of somatic cells decreased from 250,000 to 180,000 in 1 cm3, in the 3rd experimental group from 390,000 to 340,000 in 1 cm3. In the control group, an increase in the number of somatic cells was found by 84 %.
Cheese makers conduct research to improve the recipe and technology of cheese production. In Russia, the main raw material for cheese production is cow’s milk. The aim of the research is to study the cheese suitability of milk and to improve the technology for production of soft cheese ‘Academicheskiy’. The physical and chemical properties of milk were studiedby ultrasound method. The results of studies of milk quality were taken into account in developing the recipe and production technology of soft cheese. The cheese recipe included cow’s milk, sour milk whey and salt. Soft cheese was made by hand using a thermal-acid method. The production technology of soft cheese ‘Academicheskiy’ consists of the following operations: acceptance of milk and additional raw materials; processing and preparation of milk; pasteurization of milk and sour whey at high temperature; mixing of milk and sour whey for protein precipitation; molding and self-pressing; salting; drying and maturation; packaging and labeling; storage, transportation and sale of soft cheese.
The use of waste-free production in the food industry is an urgent problem for the entire world economy. Processing companies most frequently face challenges in managing their waste. This is one of the reasons for low return on production. An example of that is (curd) whey. When making dry-curd cottage cheese and cheese, many dairy plants often do not use whey for further processing, but dispose of it. Therefore, produced in the conditions of the educational and research lab of milk and dairy technology and the educational scientific-production lab of baking, biotechnology and agronomy faculty of the Federal State Budgetary Educational Institution of Higher Education Chuvash State Agricultural Academy, this publication explores the use of whey in baking and its influence on biotechnological processes when baking wheatrye bread. Test lab baking with added whey was successful in terms of organoleptic and physical-chemical properties. Found that in the first experimental group the acidity of the crumb of bread is equal to 9.50 degrees, in the second experimental group 9.02 degrees. The porosity in the second experimental group is 10% higher than in the first group. The moisture content of the crumb in the first experimental group is 2% higher than in the first experimental group.
The paper presents the results of microbiological studies of milk produced at the dairy farm of the educational scientific production center «Studenteskiy » in accordance with the requirements of the national and interstate standards. It was revealed that the requirements of sanitary and veterinary rules are not always observed on the farm. As a result, a high microbial contamination of milk was established. In this regard, the farm took measures to comply with sanitary and veterinary rules for the production of cows՚ milk. After the measures taken, the quality of milk in terms of microbial contamination improved from the second to the highest grade. Microbiological indicators of pasteurized milk and cheese produced from this milk under the conditions of an educational and research laboratory on the technology of milk and dairy products were studied in accordance with the requirements of the Technical Regulations of the Customs Union «On the safety of milk and dairy products» (TR CU 033/2013). It was found that the microbiological indicators of milk and dairy products meet modern requirements.
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