Starter culture market trends

Ganina, V. I.; I, Ionova; Kazakova, K.N.

doi:10.31515/1019-8946-2021-03-40-43

Cited by 2 publications

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“…The Hazard Analysis and Critical Control Points safety management system, implemented in the dairy industry, provides for the establishment and monitoring of critical control points of biological hazards [15]. Bacteriophages that inactivate lactic acid bacteria of starter cultures should be classified as biological hazards.…”

Section: Resultsmentioning

confidence: 99%

Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

Ganina

Krasnova

2021

E3S Web Conf.

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The production of dairy products is classified as an energyconsuming industry, which is due to the use of heat exchange processes involving steam as a heat carrier. Indicators of energy efficiency and energy conservation in the production of fermented milk products, including cottage cheese, may sharply decrease due to violations of the fermentation process of raw milk. The intervention of a biological factor – the development of viruses that lyse the cells of lactic acid bacteria, leads to the inhibition or suspension of fermentation. This affects the quality and safety of resulting products and the need to re-implement technological processes that increase energy consumption. Researches on the detection of bacteriophages in the course of technological processes for the production of cottage cheese and yogurt showed the presence of phages at all stages of the technology of fermented milk products. Areas were identified where bacteriophages were detected in large numbers, which could negatively affect the fermentation process of raw milk. The data obtained allowed us to identify critical control points in the technology of cottage cheese and yogurt, where bacteriophages should be monitored to prevent a decrease in energy efficiency and occurrence of additional energy costs.

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Section: Resultsmentioning

confidence: 99%

Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

Ganina

Krasnova

2021

E3S Web Conf.

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Decade of Science and Technology. Trends in the development of scientific schools of the I.A. Rogov Institute of Applied Technology at Biotech University

Danilchuk

2023

jour

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The history of the formation and development of scientific schools at the I.A. Rogov Institute of Applied Biotechnology is outlined. The main directions of fundamental and applied research of the Institute departments are described. Examples of the implementation of this research in student start-ups are given. A project for the development of the institute’s scientific activities within the framework of the Priority 2030 programme has been proposed.

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Starter culture market trends

Cited by 2 publications

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Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

Decade of Science and Technology. Trends in the development of scientific schools of the I.A. Rogov Institute of Applied Technology at Biotech University

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