Introduction.One of the innovative approaches to developing food quality and safety programs today is a system based on the principles of HACCP (Hazard Analysis Critical Control Points). The system enables to prevent danger in the early stages of food production.Problem Statement. In Ukraine, it is necessary to carry out a special monitoring of the quality and safety of dairy products due to a poor quality of raw materials and significant difficulties in tracing its use in the processing, which, together with the lack of refrigerated logistics and storage, significantly shorten the shelf life of Ukrainian dairy products as compared with the European ones.Purpose. The use of HACCP principles for developing new types of dairy products, in particular, yogurt with honey products. Materials and Methods. Dairy, biotechnological and non-dairy raw materials, packing material, stages of the tech nological process.Results. All possible hazard factors that may exist in raw materials, packing materials or during the use of any technologi cal operation associated with the product haves been identified. The analysis of risks for each potentially dangerous fac tor during the production of yogurt with honey products has been carried out and a list of potential dangers based on the risk chart has been compiled. It has been established that the biological potentially dangerous factors include coliforms, pathogenic microbes, mold, and yeast; the chemical ones are toxic elements, radionuclides, mycotoxins, and antibiotics; the physical ones include impurities coming from raw materials, with water, from technological equipment and packing materials. Six critical control points have been determined: the acceptance of dairy and non-dairy raw materials; cooling and reservation of milk; pasteurization; fermentation; and packing.Conclusions. The technological chart for making yogurt with honey products by a reservoir method using the HACCP elements has been developed and the indicators of quality and safety of the finished product have been determined.
ABSTRAKTujuan peneitian ini adalah untuk menganilis komposisi mineral susu, komposisi asam amino protein susu dan produktivitas per 305 hari masa laktasi pada hasil persilangan dibandingkan dengan bangsa murni sapi lokal Ukrania. Penelitian dilakukan pada beberapa induk sapi perah Ukranian BlackSpotted (UBS) dan hasil silangannya pada generasi pertama dengan Brown Swiss, induk-induk Uranian Red-Spotted (URS) dan hasil silangannya pada generasi dengan bangsa Montbeliarde. Pada dua peternakan terdapat masing-masing dua jenis bangsa. Komposisi mineral susu pada sapi hasil silangan lebih tinggi dibandingkan dengan bangsa murni. Kadar lemak susu sapi hasil silangan lebih tinggi 0,08-0,16%, protein lebih tinggi 0,15-0,22% dan kadar Ca dan P masing-masing 2,66-8,83 dan 2,12-7,81 g susu. Protein susu pada induk hasil persilangan ditandai dengan komposisi asam amino yang lebih seimbang (EAA) dan rasio yang cocok untuk pemrosesan. Jumlah EAA pada 100 g protein susu induk hasil persilangan adalah 3,11-6,25% lebih tinggi dibandingkan dengan induk bangsa murni. Induk hasil persilangan lebih tinggi dalam hal komposisi mineral susu dibandingkan induk bangsa murni. Direkomendasikan penggunaan bangsa Montbeliarde atau Brown Swiss pada peternakan komersial.Kata kunci: sapi perah, asam amino, element mineral, kebutuhan manusia ABSTRACTThe aim of this study was to analyze the mineral composition of milk, the amino acid composition of milk protein, and the productivity per 305 days of lactation in crossbred cows compared to pure-breed local Ukrainian analogues. The research was conducted at cows of the Ukrainian Black-Spotted (UBS) dairy breed and crossbred cows of the first-generation obtained as a result of crossing with Brown Swiss breed and at cows of the Ukrainian Red-Spotted (URS) dairy breed and crossbred cows of the firstgeneration obtained by crossing of the URS dairy breed with Montbeliarde breed. In both farms there were two groups of pure-breed and crossbred cows-analogues. The mineral composition of milk and its technological properties in crossbred cows were higher compared to the pure-breed analogues. The fat content of milk crossbred cows exceeded by 0.08-0.16%, protein exceeded by 0.15-0.22%, and the main trace elements include Ca and P -by 2.66-8.83 and 2.12-7.81 mg/100 g of milk, respectively. Milk protein of crossbred cows was marked by a more balanced composition of essential amino acids (EAAs) and their ratio suitable for processing. The amount of EAAs in 100 g of milk protein of crossbred cows was 3.11-6.25% higher compared to local analogues. Crossbred cows dominated pure-breed analogues by the mineral composition of milk. The authors recommend the use of Montbeliarde or Brown Swiss 238 J.Indonesian Trop.Anim.Agric. 43(3):238-246, September 2018 breeds in commercial herds to improve the technological properties of milk.
The crystal structures of two polymorphs of cis-perinone (bisbenzimidazo[2,1b:1 0 ,2 0 -j]benzo[lmn] [3, Pigment Red 194) were solved from single crystals obtained solvothermally from 1,2-dichlorobenzene or n-butanol at 220 C. Both crystal structures (space group P2 1 /c) derive from stacking of flat molecules arranged due tointeraction. The melting points of these two polymorphs are 471 C and 468 C and their respective optical bandgaps are 1.94 eV and 1.71 eV. One of the polymorphs demonstrates drift and hopping mechanisms of electric conductivity, whereas the other one is dominated by the drift conductivity. The direct current (DC) electric conductivity of the samples are 4.77 Â 10 À13 S m À1 and 6.84 Â 10 À10 S m À1 at room temperature. The significant difference in DC conductivities can be explained by the dependence of the mobility and concentration of charge carriers on the structure of the samples.
Californian red worms hybrid biomass is a biologically valuable feed supplement for livestock, poultry and fish. The worm body contains a significant amount of protein, lipids, vitamins and minerals. The chemical composition of worms depends on the nutrient medium in which they were grown. Worms can accumulate minerals from the nutrient medium in the body which called forth conducting research on obtaining worms biomass enriched with Cobalt with the prospect of its further use in fish feeding. It has been found out that the worms quantity and the mass increase depends on the content of Cobalt in the nutrient medium. Adding 20 mg / kg of Cobalt to the nutrient medium contributed to 38.0% and 40.4% increased amount of worms weighing 0.4-0.8 g respectively. The study reveals that the number of immature worms increased by 32.2%. Adding 40 mg / kg of Cobalt to the nutrient medium resulted in worms number and mass increased by 45.9 and 51.1% respectively. Adding 160 mg / kg of Cobalt resulted in 6.5-27.7% smaller amount of worms weighing 0.4-0.8 g as compared with the experimental groups. It has been found out that the number of small worms reduced by 24.0-50.7% compared with the experimental groups under adding 160 mg / kg of Cobalt. The weight reduced by 22.4% and amount of young worms compared with the control has been revealed. We have established the pattern that as Cobalt amount in the nutrient medium increases, its concentration in the worms biomass increases as well. The highest content of Cobalt was found in the biomass dry matter of worms grown in the nutrient medium enriched with the studied metal in the amount of 160 mg / kg. Biomass of worms grown in the nutrient medium with 40 mg / kg of the studied metal added can be used in fish feeding as a protein supplement with a high content of Cobalt.
The article presents the results of research of honey as a dessert in hotel and restaurant complexes of Bila Tserkva region. The analysis of researched samples of honey with the use of laboratory researches which were carried out in the conditions of scientific laboratory of chair of safety and quality of foodstuff, raw materials and technological processes of Bila Tserkva national agrarian university is carried out. The research was conducted in accordance with the national standard of Ukraine DSTU 4497. according to generally accepted methods. Color, taste, aroma, consistency, crystallization, signs of fermentation were determined organoleptically using the sensory method of analysis of honey. It was found that in all samples the color of honey was from light yellow to yellow, with a pleasant taste and aroma, without signs of fermentation and the content of mechanical and other impurities. The diastasis number of honey samples used by hotel and restaurant complexes is 14, 10 and 8 units, respectively. Goethe, which indicates the heating of part of the honey. Thus, the results of research have shown that honey, which is used in hotel and restaurant complexes of Bila Tserkva region as a dessert in terms of organoleptic indicators, meets the requirements of the national state standard.
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