Milk is a natural food product that is unique in its nutritive value and signifcance for human organism. Its composition is balanced in major biochemical components as well as mineral components including calcium. Calcium is essential for many metabolic processes and is contained in milk in easily digestible and phosphorus-balanced form. Therefore, decrease in its content in milk creates prerequisites for insufcient meeting the body need in the said microelement and has an effect on human metabolism especially in children. Results of laboratory testing of 400 milk samples collected from clinically healthy Holstein and Black and White Spotted cows kept on 40 farms located in the Moscow Oblast in 2001–2017 are presented. The raw milk was examined for the following quality indicators: sensory, physical and chemical as well as microbiological parameters. It was found that calcium concentration in milk depended on the season. It was shown that the majority of tested milk samples did not comply with the veterinary and sanitary quality parameters despite of the tendency to increase in analyzed parameter content in autumn. The monitoring showed recent decrease in calcium content of cow milk and dairy products intended for infant food. Average calcium content of raw milk was found to be 900–950 mg; it varied from 700 up to 1,100 mg of calcium/litre of milk. Further testing scheme based on analysis of such factors as pure protein, diet, biologically active dietary supplements is proposed. Such testing will allow comprehensive assessment of exogenous factors influencing calcium content of milk as well as harmonization of Russian requirements for food quality and safety assessment with the European ones.
Молочная продукция является одним из основных источников питания для детей. В молоке есть все питательные компоненты, необходимые для них. В мире два основных современных тренда в изменении состава молока-сырья - увеличение белка и снижение содержания кальция, который необходим детям для развития. При производстве молочной продукции, в частности творожков, нельзя использовать химические вещества, содержащие кальций. Однако есть возможность увеличения кальция за счет добавления в коровье молоко козьего, в котором больше кальция и витамина А. В связи с этим целью данной работы является разработка рецептуры детского творожка из коровьего и козьего молока с фруктово-ягодным наполнителем. В работе приведена оценка смешанного коровьего с козьим молока, разработана рецептура, произведен творожок с фруктово-ягодным наполнителем и оценено качество сырья и готовой продукции по органолептическим, физико-химическим и микробиологическим показателям. Dairy products are one of the main sources of nutrition for children. Milk contains all the nutritional components necessary for them. There are two main modern trends in the world in changing the composition of raw milk - an increase in protein and a decrease in calcium, which is necessary for children to develop. In the production of dairy products, in particular curds, you must not use chemicals containing calcium. However, it is possible to increase calcium due to the addition of goat's milk to cow's milk, which contains more calcium and vitamin A. In this regard, the purpose of this work is to develop a recipe for baby curd from cow and goat milk with fruit and berry filling. The paper provides an assessment of mixed cow's milk with goat, developed a recipe, produced curd with fruit and berry filling and assessed the quality of raw materials and finished products in terms of organoleptic, physicochemical, and microbiological indicators.
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