Fermented milk products with extruded grain bases

Шаймерденова, Д. А.; Chakanova, M. Zh.; Искакова, Д. М.; Сарбасова, Г. Т.; Есмамбетов, А. А.; Бекболатова, М. Б.

doi:10.20914/2310-1202-2020-4-179-187

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…Milk of this quality may well be used for the production of cheese by thermal acid deposition. At LLP "Scientific and Production Association "Innovator" Kosshi, Akmola region, formulations of fermented milk products with extruded grain bases from buckwheat, millet, lentils, and chickpeas with two versions of the milk base -milk with a fat content of 2.5% and 3.2% were developed [16]. According to physical and chemical parameters, all samples met the standard requirements for fermented milk products ST RK 1733-2015 "Milk and dairy products.…”

Section: Resultsmentioning

confidence: 99%

Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Nurtayeva

2022

Potr. S. J. F. Sci.

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The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.

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Section: Resultsmentioning

confidence: 99%

Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Nurtayeva

2022

Potr. S. J. F. Sci.

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“…Grains of millet, buckwheat, chickpeas and lentils are offered as bases. They were selected as the most complete chemical composition and nutritional value of the basis for use in food production [11].…”

Section: Discussion Of the Resultsmentioning

confidence: 99%

Development of an enriched soft drink based on milk

Berketova

Грибова

2022

IOP Conf. Ser.: Earth Environ. Sci.

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A recipe and technology for producing an enriched non-alcoholic drink based on milk and plant components with increased nutritional value have been proposed. Banana puree, orange and grapefruit juices were selected as vegetable components. These components made it possible to simulate the texture of a "cocktail-type" drink, to give a sweet taste to the drink without easily digestible carbohydrates or their substitutes. They were good masking agents for suppressing the foreign taste and smell of the introduced biologically active substances. Vitamin PP, calcium gluconate, and omega-3 were added as enriched components in 30 to 50 % of their daily requirement. Sensory analysis was used to investigate the organoleptic characteristics of the drinks and to select a preference from the presented recipes. According to the research, the preferences were given to two recipes of drinks with different citrus components. The volume of 220 ml was chosen as the test unit of the drink. The first version of the drink included: milk (130 ml), banana puree (70 g), orange juice (20 ml). The second option was milk (150 ml), banana puree (60 g) and grapefruit juice (10 ml). These recipes of drinks had good sensory characteristics in appearance, consistency, smell and taste. The technology of obtaining the drink includes the preparation of raw materials, obtaining a milk-juice base, the introduction of micronutrients, banana puree with constant stirring, mixing until a homogeneous consistency is obtained and aseptic bottling in consumer containers.

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“…Благодаря большому разнообразию всевозможных комбинаций ингредиентов, возможно создание разнообразных линий продукции, подходящих разным категориям населения. Напитки обеспечивают высокую усвояемость физиологически ценных компонентов [2][3][4][5].…”

Section: Introductionunclassified

Application of starter cultures on milk and milk-containing mixtures

Иванова

Романова

Ilina

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

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Fermented milk products with extruded grain bases

Cited by 5 publications

References 7 publications

Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Development of an enriched soft drink based on milk

Application of starter cultures on milk and milk-containing mixtures

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