HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk

Курченко, В. П.; Симоненко, Елена Сергеевна; Sushynskaya, Natalia; Halavach, Tatsiana; Petrov, Andrey N.; Simonenko, Sergey V.

doi:10.21603/2074-9414-2021-2-402-412

Cited by 4 publications

(1 citation statement)

References 29 publications

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“…Содержание белка в образцах определялось по ГОСТ 25179, содержание жира по ГОСТ 5867, содержание углеводов перманганатометрическим методом [13,14]. Результаты физико-химических показателей исследуемых образцов представлены на рисунках 2 и 3.…”

Section: Introductionunclassified

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

Tleuova,

Shingisov,

Tulekbaeva

et al. 2024

jour

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The article presents the results of research on the study of the chemical, mineral and amino acid composition of the initial and final materials of the production technology of a fermented milk product enriched with an extract of vegetable raw materials. As a sample of the initial product, the optimal composition of a combination of two types of dairy raw materials, 15% mare's milk and 85% cow's milk, obtained during experiments, was selected. The final product is a fermented milk product obtained from combined dairy raw materials. It was found that in the combined dairy raw materials, the mass fraction of protein is 3.86%, the mass fraction of fat is 4.66%, the mass fraction of carbohydrates is 4.95%, in the fermented milk product, the mass fraction of protein is 4.04%, the mass fraction of fat is 4.85%, the mass fraction of carbohydrates is 6.05%. The energy value of the fermented milk product, in kcal -82.5, of the combined feedstock -75.94 kcal. The amino acid composition in the studied samples showed the presence of such components as – arginine, lysine, tyrosine, phenylalanine, histidine, leucine+isoleucine, methionine, valine, proline, threonyl, serine, alanine and glycine. The mineral composition of the combined dairy raw materials in weight% is 14.15 calcium, 15.41 potassium, 12.36 phosphorus, 1.38 magnesium and 7.34 sodium. The results of the analyses confirmed the nutritional and biological value of both the initial and final products, the technology being developed for the production of functional dairy products.

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Section: Introductionunclassified

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

Tleuova,

Shingisov,

Tulekbaeva

et al. 2024

jour

View full text Add to dashboard Cite

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Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products

Chaplygina

Prosekov

Vesnina

2022

Food Processing: Techniques and Technology

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Controlling the level of amphenicol antibiotics in animal products is an important task for the contemporary food industry. Amphenicols are widely used in agriculture. Residual antibiotic substances enter the human body with food of animal origin, e.g. milk, and may lead to resistance to antimicrobial drugs. The research objective was to analyze scientific publications on various methods for identifying residual amphenicol antibiotics in milk and dairy products. The review covered six years of Russian and foreign publications from the PubMed databases of the National Center for Biotechnology Information (USA), Scopus and ScienceDirect databases of the Elsevier, the Web of Science platform, and the domestic electronic library eLibrary.Ru. Screening and quantification proved to be the main methods for their determination. Chromatographic methods, i.e. various types of high performance liquid chromatography, appeared to be especially effective. These methods often experience problems with sample preparation because milk tends to clog the capillary. Thus, food science needs further studies in the field of milk purification and isolation of amphenicols. The article describes the main methods for identifying amphenicol antibiotics in milk and dairy products and defines the prospect of further research.

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Seasonal Changes in the Protein Composition of Khainak Milk

Elemanova

2022

Food Processing: Techniques and Technology

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The qualitative composition of commercial milk is a relevant issue of the food industry. The khainak, or yattle, is a hybrid between the yak and domestic cattle. The research objective was to study the seasonal protein composition of khainak milk from the Northern Kyrgyzstan highlands. The study featured samples of khainak milk obtained from farms located in the Issyk-Kul region at an altitude of 2840 m above sea level. Standard research methods included high pressure liq uid chromatography and capillary electrophoresis. Khainak milk has more protein than cow milk, and the mass fraction of protein in it is 3.91–4.39%. In this research, the mass fraction of protein in khainak milk obtained in spring, summer, and autumn exceeded that of cow milk by 0.54, 1.02, and 0.84%, respectively. The total nitrogen content correlated with the mass fraction of protein, i.e., it was at its highest in summer (0.689 ± 0.004%). The content of non-protein nitrogen remained almost the same (0.0489–0.0496%). Spring milk contained by 0.2% more whey protein than summer milk (0.94 ± 0.05%) and autumn milk (0.97 ± 0.05%). Summer milk demonstrated a 1% increase in casein proteins, compared to spring and autumn samples. The average β-lactoglobulin content was 2.35 mg·mL–1, while α-lactoalbumin was 2.12 mg·mL–1 of the total albumin fraction. In terms of amino acid composition, khainak milk was balanced except for tryptophan. In the warm season, the content of essential amino acids was higher than in the cold season ( P < 0.05), which corresponded to the changes in total protein co ntent. Khainak milk is richer in protein and some other components than cow milk, which makes it a valuable non-traditional dairy raw material for such protein products as cheese or cottage che ese, including their functional variants.

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HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk

Cited by 4 publications

References 29 publications

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products

Seasonal Changes in the Protein Composition of Khainak Milk

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