Optimization of formulation composition of health whey–based beverage

Ткаченко, Н. А.; Некрасов, Павло Олександрович; Vikul, Svitlana

doi:10.15587/1729-4061.2016.59695

Cited by 11 publications

(3 citation statements)

References 14 publications

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“…Determining a degree of cheese maturity by Shilovich [34] revealed that the greatest degree of maturity characterized the cheese made from milk of cows from all groups that were fed ration 2.…”

Section: Determining the Chemical Composition And Biological Valuementioning

confidence: 99%

Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Назаренко

Ладыка

Opara

et al. 2019

EEJET

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Section: Determining the Chemical Composition And Biological Valuementioning

confidence: 99%

Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Назаренко

Ладыка

Opara

et al. 2019

EEJET

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“…At developing technologies of keeping and feeding animals, the quality of milk changes, in which result products of it also have other properties. That is why continuous studies of technological properties, physical-chemical parameters and organoleptic characteristics are needed for regulating production processes and managing the products' quality [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

Назаренко

Ладыка

Opara

et al. 2019

EUREKA: Life Sciences

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The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization. The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine. For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations of cows were added with forages of a silage-hay type with Lucerne as a main source of proteins (44 % of the daily norm). Rations were practically identical with traditional ones by the content of energy and main food value factors and in general corresponded to norms of cows feeding. It has been demonstrated, that the high mark of cheese, up to 45 points for the taste and smell and total point mark 99 of 100 possible was obtained as a result of changing food rations at the expanse of introducing Lucerne silage in them. The data on optimization of food rations of certain cow breeds allow managing quality characteristics of milk and products of and are expedient for making cheese with unique regional characteristics. At conducting the comparative organoleptic assessment, there has been revealed a distinct dependence between a point mark of quality parameters of cheese on a breed of milk cows, and also on food rations of them. At the silage-hay food ration of animals, the received Dutch cheese had higher quality characteristics after 60 days of storage than cheese samples, obtained of cow milk at the traditional food ration.

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“…Extracts from cranberry and cowberry are also used as sources of biologically active components [15]. To obtain the extracts, water is exploited at a ratio of water: raw materials =4:1.…”

Section: Introductionmentioning

confidence: 99%

Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition

Dzyuba

Тележенко

Kashkano

et al. 2018

EEJET

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За допомогою методів математичного моделювання розроблено рецептури імуностимулюючих фреш-міксів. Оптимізацію рецептурного складу проводили за вмістом білку та калію. Визначено біологічну активність отриманих напоїв, вміст основних харчових нутріентів та проведена товарознавча оцінка якості даних продуктів. Використовуючи тест ALST визначено умови зберігання розроблених фреш-міксів Ключові слова: комплексна оцінка якості, імуностимулюючий напій, біологічна активність, харчова цінність, термін зберігання С помощью методов математического моделирования разработаны рецептуры иммуностимулирующих фреш-миксов. Оптимизацию рецептурного состава проводили по содержанию белка и калия. Определены биологическая активность полученных напитков, содержание основных пищевых нутриентов и проведена товароведная оценка качества данных продуктов. Используя тест ALST, определены условия хранения разработанных фреш-миксов Ключевые слова: комплексная оценка качества, иммуностимулирующий напиток, пищевая ценность, срок хранения

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Optimization of formulation composition of health whey–based beverage

Cited by 11 publications

References 14 publications

Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition

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