Development of Yoghurt Mare's Milk for Workers With Harmful Working Conditions

Kanareykin, V.I.; Канарейкина, Светлана Георгиевна

doi:10.17122/ogbus-2015-6-467-480

Cited by 4 publications

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“…In the production process, indicators such as acidity and sugar or sweetener content in yogurt can be adjusted, and the viscosity and consistency of the product is determined by the protein content of the raw materials, so milk enrichment is important (increase in SOMO). According to existing standards, the content of SOMO in yogurt without fillers should be at least 9.5% [18]. For the enrichment of natural milk in the industry is widely used whole or skimmed milk powder [19].…”

Section: Methodsmentioning

confidence: 99%

The Structure Development of Yogurt with Vegetable Ingredients

Канарейкина¹,

Kanareikin²,

Ganieva³

et al. 2019

IJRTE

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The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare's milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare's milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.

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Section: Methodsmentioning

confidence: 99%

The Structure Development of Yogurt with Vegetable Ingredients

Канарейкина¹,

Kanareikin²,

Ganieva³

et al. 2019

IJRTE

View full text Add to dashboard Cite

show abstract

Researching of fatty acids and amino acid structure of yogurts with use of mare’s milk

Канарейкина

Chernyshenko

Kanareykin

2019

IOP Conf. Ser.: Earth Environ. Sci.

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Mare’s milk is special dietary raw materials with treatment-and-prophylactic properties. The only product released by the industry from mare’s milk in Russia is koumiss. However, koumiss is an alcohol-containing product. There is a problem of processing of mare’s milk on functional fermented milk products. The most popular fermented milk product, among the population, is yogurt. We developed compoundings of two types of yogurt with use of mare’s milk, the patent application is submitted No. 2017117840 RU for one of them of 22.05.2017 “Fermented milk product”. The purpose of work is a research of fatty acids and amino acid structure of new yogurts with use of mare’s milk. For studying two samples of yogurts were made. As raw materials mare’s milk of the Bashkir breed was used. Production and researches of prototypes of yogurt were conducted on the basis of “Bashkir State Agrarian University“(Ufa), the accredited laboratory center FGBUN “FITs food and biotechnologies” (Moscow). The analysis of fatty acids composition of samples of yogurts showed that they have high content olein, γ-linolenic, α-linolenic and arakhidonovy acids. Data on the content of amino acids in yogurts with use of mare’s milk show that they are characterized by the high content of the irreplaceable amino acids proving the high biological value of ready-made products. The research is executed with financial support FBSI “Fund of Assistance to Development of Small Forms of the Enterprises in the Scientific and Technical Sphere” within state. contract No. 1202GS1/21741 of 05.05.2016.

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Development of Koumiss Products for Preventive Purposes

Kanareykin

2016

OGBUS

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In oil and gas sector tendencies, the bound to innovative and investment development of oil and gas branch are noticeable that leads to decrease in economically unefficient workplaces, causes increase in demand for qualified professionals. In these conditions special value is played by the personnel strategy of the companies of oil and gas sector aimed at the development of human resources with providing good working conditions and maintaining of health of the worker. Health of staff of the enterprises of oil and gas sector, students of Higher education institutions, is not possible without the healthy balanced nutrition, both on production, and during tutoring.Development of the functional food with use of a national source of raw materials is a solution. Food from mare's milk for the Republic of Bashkortostan fall into with that. For the first time in Russia developed koumiss product from mare's milk, enriched with chitosan oligosaccharide. The patent Obtain Patent №2553535 of 05.21.2014 on koumiss product. Koumiss, are made from mare's milk, is a recognized medical and diet drinks, has been used successfully in the 256

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Development of Yoghurt Mare's Milk for Workers With Harmful Working Conditions

Cited by 4 publications

References 0 publications

The Structure Development of Yogurt with Vegetable Ingredients

The Structure Development of Yogurt with Vegetable Ingredients

Researching of fatty acids and amino acid structure of yogurts with use of mare’s milk

Development of Koumiss Products for Preventive Purposes

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