Principles of Development of Osmotically and Biologically Active Compositions for Technologies of Fermented Milk Drinks

Asembaeva, E.K.; Genrikhovich, Galstyan Aram; Nurmukhanbetova, Dinara Erikovna; Bazilbayev, S.; Strizhko, M.N.; Seidakhmetova, Zaure Zhunusovna

doi:10.32014/2019.2518-170x.54

Cited by 5 publications

(6 citation statements)

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“…Among them are the synthesis of new composites that can be used to enrich other dairy products. Curd whey can be used biologically active or enriching component [16,17].…”

Section: Issn 2224-5286mentioning

confidence: 99%

Directional Proteolysis of Secondary Raw Materials

Nikita¹,

Olga²,

Agarkova³

et al. 2020

OF THE ACADEMY OF SCIENCES OF THE REPUBLIC OF KAZAKHSTAN

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For the food industry, technologies for processing secondary raw materials are of interest. Curd whey is a typical complex secondary bioproduct. It has a high acidity, so it is difficult to recycle. The scope of use of curd whey is limited. There are technologies for processing whey from cheese. In the manufacture of rennet cheese, whey is formed, which is successfully processed. The technology for processing whey from cheese can only partially be applied for processing whey from cottage cheese. In particular, the use of ultrafiltration can be used for the concentration of curd whey protein. The whey protein concentrate from cottage cheese can be hydrolyzed. Curd whey after proteolytic biocatalysis has a higher potential for use in the food industry The use of hydrolyzed whey rather than native is promising. According to studies of domestic and foreign scientists, peptides of medium length (3-10 kDa) have the highest biological value. However, during hydrolysis, a proteolytic process occurs, the consequence of which is the appearance of a bitter taste due to the formation of bitter amino acids. The aim of the study was to obtain a whey protein hydrolyzate with minimally altered sensory characteristics. The problem with whey protein hydrolysis is that a bitter taste appears during hydrolysis. The aim of the study was to obtain a whey protein hydrolyzate of curd whey. The resulting hydrolyzis should not have a bitter taste, and the length of its peptides should be medium. To obtain curd whey hydrolysates with harmonized sensory characteristics, an enzyme preparation from the group of fungal proteases produced by Aspergillus oryzae was selected. The experimental data made it possible to optimize the parameters of the hydrolysis process. The results of the study and analysis confirm that the whey protein hydrolyzate has minimal changes in organoleptic characteristics compared to native serum. In the hydrolyzate there is no bitterness in the taste and aftertaste. It has been proven that the resulting peptides are of medium size.

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“…Among them are the synthesis of new composites that can be used to enrich other dairy products. Curd whey can be used biologically active or enriching component [16,17].…”

Section: Issn 2224-5286mentioning

confidence: 99%

Directional Proteolysis of Secondary Raw Materials

Nikita¹,

Olga²,

Agarkova³

et al. 2020

OF THE ACADEMY OF SCIENCES OF THE REPUBLIC OF KAZAKHSTAN

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“…Thus, the internal political aspects at the present stage have a decisive influence on the critical state of the economy. Therefore, there is a constant threat to the entire national security system and the very independence of Kazakhstan and its territorial structure [4].…”

Section: Introductionmentioning

confidence: 99%

Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan

Utegenov

Seitkhozhina

Ryspekova

et al. 2022

Potr. S. J. F. Sci.

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In recent years, in connection with the rise of prices for resources the aggravation of the competition, the concept of enterprise performance management has begun to be actively used. The process of financial diagnostics and assessment of the security level in economic entities' activities is one of the most debatable in the scientific community. This research aimed to study the entrepreneurial development in the milk production sphere in Kazakhstan and to find the most effective tools for ensuring the financial security of enterprises. The databases of the Bureau of national statistics of the Agency for strategic planning and reforms of the Republic of Kazakhstan and the Eurasian Economic Commission were used as the study materials. The main methods were the resource and functional approach, integrated, and financial risk. Within the framework of this study, the dairy industry of Kazakhstan was investigated. Industrial enterprises operate in challenging economic conditions. Therefore, the managerial decisions should be directed towards strengthening the financial and property status and developing strategic potential capable of adapting to unfavourable environmental factors. The scientific novelty of the study lies in the fact that the presence of an organic link between the economic situation in the state and the profit margins requires an increase in the efficiency of using the production capabilities of the enterprise. The study's practical significance lies in using the findings and developments as recommendations for improving the economic aspects of dairy enterprises.

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“…Milk, obtained from leukosis dairy cows often leads to decrease in its quality, biological usefulness and safety. At the same time, production of high-quality dairy raw materials is an important task, especially in terms of functional and herodietic dairy products production [27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Elements of Dna-Technology Forming Quality and Safe Raw Materials

Gilmanov¹,

Tyulkin²,

Vafin³

et al. 2020

SERIES OF GEOLOGY AND TECHNICAL SCIENCES

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It is known that cows high milk productivity is associated with decrease in resistance to various diseases, including bovine leukosis, in resistance formation to which the BoLA-DRB3 gene plays role, whose alleles are associated with resistance (R-alleles *7, *11, *23, *28), sensitivity (S-alleles *8, *16, *22, *24) or are defined as neutral (N) in relation to the disease. Researchers also established association of BoLA-DRB3-alleles *8, *11, *23 with an increased milk yield volume, and the *22 allele - with reduced milk yield volume. The aim of research was to study associative communication of servicing bulls BoLA-DRB3 genotypes groups with their breeding value by female ancestor’s dairy productivity indicators. As a result, we studied associative communication of servicing bulls BoLA-DRB3 genotypes groups with their breeding value by female ancestor’s dairy productivity indicators with identification of reduced milk productivity with genetic resistance to bovine leukemia virus infection and bovine leukosis disease relationship, as well as observation of positive correlation between increased milk productivity and genetic predisposition to increased milk yield volumes. The obtained information will be taken into account in breeding during dairy herds reproduction with genetic resistance to bovine leukosis.

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Principles of Development of Osmotically and Biologically Active Compositions for Technologies of Fermented Milk Drinks

Cited by 5 publications

References 1 publication

Directional Proteolysis of Secondary Raw Materials

Directional Proteolysis of Secondary Raw Materials

Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan

Elements of Dna-Technology Forming Quality and Safe Raw Materials

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