Indicators of Quality of Canned Milk: Russian and International Priorities

Петров, А. Н.; Galstyan, Aram; Radaeva, I. A.; Turovskaya, S.N.; Илларионова, Е.Е.; Semipyatny, V.K.; Khurshudyan, S. A.; DuBuske, L.M.; Krikunova, Ludmila; Industry, Wine

doi:10.21603/2308-4057-2017-2-151-161

Cited by 25 publications

(18 citation statements)

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“…The samples were first analyzed according to the requirements of GOST 33629 (Tyopel, 2012). The choice of whole milk is justified by the fact that it considers the changes associated with the fat fraction of the product (Gorbatova, 2011;Petrov et al, 2017). We studied the effect of critical temperature fluctuations on the dynamics of physicochemical, microbiological, and organoleptic factors of WMP.…”

Section: Methodsmentioning

confidence: 99%

“…For example, the most frequently occurring defects are the formation of lumps (physical defect); changes in color or reduction of solubility (chemical defect); the emergence of rancid, unclean, or stale flavor or odors (chemical, biochemical, and microbiological defects); and others (Stapelfeldt et al, 1997;Thomsen et al, 2005b;Al Mahdi et al, 2006;Rozycki et al, 2007;Semeniuc et al, 2008;Gaiani et al, 2011;Szulc et al, 2016). Degradation processes initiated during transport or storage of milk powder can be identified during storage of the processed product (Lipatov and Tarasov, 1985;Isleten and Karagul-Yuceer, 2006;Petrov et al, 2010;Galstyan et al, 2016b;Petrov et al, 2017). Such situations pose risks for manufacturers processing milk powder.…”

Section: Introductionmentioning

confidence: 99%

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Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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“…The search for candidate genes (kappa-casein and diacylglycerol O-acyltransferase, etc. ), their analysis and the study of the effect of polymorphic variants of such genes on the productivity and longevity of animals is an important task of modern animal husbandry [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Productive longevity of white-and-black cows of different genotypes CSN3 and DGAT1

Шайдуллин¹,

Sharafutdinov²,

Moskvicheva³

et al. 2020

BIO Web Conf.

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The article studies the duration of use and life-long productivity black-motley breed cows with different allelic variants of the kappa-casein and diacylglycerol O-acyltransferase genes. The research consists the data study on cows dropped out the herd during 2012–2016 in the Dusym LLC of Atninsky District in the Republic of Tatarstan. The cows were previously genotyped for CSN3 and DGAT1. The herd of black-and-white cattle consisted the genotypes CSN3 AA and DGAT1 AK with a frequency of 60.9 and 53.5 % and less often CSN3 BB and DGAT1 KK – 4.0 and 6.3 %. Moreover, the frequency of occurrence of the desired B allele of the CSN3 gene was 0.22, and the K allele of DGAT1 was 0.33. Cows with the CSN3 AB genotype reliably surpass animals with the CSN3 AA genotype in the duration of use by 0.39 lactations (P <0.05), life-long milk yield by 2401 kg of milk (P <0.05), and the amount of milk fat by 90 kg (P <0.05), mass fraction of protein in milk – by 0.04 % (P <0.01), the amount of milk protein – by 83 kg (P <0.05). Animals with the DGAT1 KK genotype also have an excess over other groups of cows in terms of productive longevity, but the difference is significant only in fat milk (P <0.01–0.001).

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“…According to this equation, as the temperature rises by 10 °C, the transience of chemical reactions doubles, including in such products: balsams, sweets, drinks, various creams, canned foods, etc. [3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

The Possibility of Using "Accelerated Aging" Method to Predict the Mineral Waters Shelf Life for Non-Alcoholic Industry Enterprises

Sevostyanova¹,

Khorosheva²,

Remneva³

2019

Proceedings of the 2nd International Scientific Conference on New Industrialization: Global, National, Regional Dimension (SICN

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The food products shelf life is the most important indicator, that determines the period of storage of finished products, ensuring its safety and quality stability. In the era of new industrialization, modern industrial technologies allow to obtain a quality product with a long shelf life. In order to establish and substantiate the values of the shelf life temporary intervals of the packaged mineral waters, it is necessary to identify and study the risk factors affecting their quality: temperature, degree of carbonization, mechanical effects, packing material, radiation; to control microbiological, physicochemical and organoleptic properties (appearance, smell, taste). Deterioration in the quality of mineral water can be caused by a quantitative change in one or several indicators, for example, a change in the organoleptic characteristics (foreign flavor, loss of transparency, change in taste) and the degree of carbonation. To justify the time intervals for mineral waters storage, a rapid assessment of the expected shelf life is relevant. The method of "accelerated aging" of packaged mineral waters is innovative in solving a complex of tasks, which are set before the industry. Researches have been conducted to study the effect of various temperature and temporary storage conditions on the stability of microbiological indicators and the chemical composition of mineral waters. Experimental data were obtained on the effect of temperature, the container material, its capacity on the chemical composition and the degree of mineral waters carbonization of different salinity, during storage at elevated temperatures. Were obtained the data on the influence of the accelerated aging process on the organoleptic characteristics stability.

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Indicators of Quality of Canned Milk: Russian and International Priorities

Cited by 25 publications

References 1 publication

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Productive longevity of white-and-black cows of different genotypes CSN3 and DGAT1

The Possibility of Using "Accelerated Aging" Method to Predict the Mineral Waters Shelf Life for Non-Alcoholic Industry Enterprises

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