The quality of dairy products made from the milk of cows consuming vitamin-containing preparations

Kashirina, L. G.; Ivanishchev, K A; Romanov, Kirill

doi:10.1051/bioconf/20201700096

Cited by 13 publications

(10 citation statements)

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“…-the accelerated development of large mega-farms in the main milk-producing regions provide a high innovative and investment level of development of the dairy industry, including the rational use of bioclimatic potential, achievements of breeding science and practice, as well as available production resources. These conditions, in fact, can become a trigger for the development of foreign trade in the context of foreign sanctions and force majeure [15][16][17][18][19][20];…”

Section: Resultsmentioning

confidence: 99%

Russian milk export: problems and development prospects

Konkina

Krasnikov

Strokova

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Modern agriculture is showing progressive growth. However, not all segments develop in the same way. The dairy industry is showing conflicting results. A twofold increase in the productivity of cows with a simultaneous decrease in livestock does not allow for expanded production. At the same time, the Ministry of Agriculture of the Russian Federation is consistently implementing an export-oriented model for the development of the domestic agro-industrial complex. The analysis showed that the export of milk and dairy products was stable during 2000-2019. However, in 2020 it was marked by its significant growth. This is due to the influence of many factors that were formulated and analyzed in the article. These factors include: low labor and land costs, success in selection and breeding work, grants and subsidies from the state, large hayfields and pastures, the lack of a system for transferring innovations to production, etc.

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Section: Resultsmentioning

confidence: 99%

Russian milk export: problems and development prospects

Konkina

Krasnikov

Strokova

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Bakery products with iodine-containing additives are a complete food product with a high nutritional value [11,12]. Therefore, to enriching bakery products with iodine, it is recommended to use iodo-casein, iodized salt and amiton, which contain the amount of iodine necessary for a person.…”

Section: Discussionmentioning

confidence: 99%

The use of iodine-containing additives in bakery production technology

Vinogradov

Lupova

Pityurina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article proposes recipes for baking a bakery product with the introduction of new food additives: iodized salt, iodo-casein, amiton. The influence of iodine-containing additives on the nutritional and biological value of bread, as well as on their quality, has also been studied. It was found that the introduction of iodine-containing additives caused an increase in the volume yield of bread. So, namely, the introduction of iodized salt increased the volume yield by 12.6 %, iodo-casein caused the increase by 17.6 % and when introducing of the parameter was 12.5 % higher than the control. Bread with iodine-containing additives is a complete food product with a high nutritional value: 100 g of bread satisfy a person’s need for proteins by 8.9 %, for fat by 2.3 %, for carbohydrates by 14.4 %, and the person’s need for iodine. When daily consumption of 200-250 g of bread with iodo-casein, the iodine content will be 78-97.5 μg, or 52-65 % of the recommended physiological norm. Bakery products with iodine-containing additives are a complete food product with a high nutritional value. Therefore, to enrich bakery products with iodine, then iodo-casein, iodized salt, amiton, which contain the amount of iodine necessary for a person, can be recommended as iodine-containing additives.

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“…The roll is cut into pieces and sprinkled with powdered sugar. After that, the finished rolls are delivered to the finished product warehouse [11,12,13].…”

Section: Methodsmentioning

confidence: 99%

The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery

Lupova

Vinogradov

2021

E3S Web Conf.

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The article proposes an analysis of research work on the use of a food additive based on the components of Stevia Rebaudiana Bertoni plant in the production of a confectionery product. The substitution of sugar with sweetener “Stevioside” in the amount of 10 % and 30 % did not significant-ly affect the organoleptic characteristics of the finished product, however, at 50 % substitution, a mild bitter taste and herbal odor were observed, which was inherent in this sweetener at high concentra-tions. There were also bursts of the biscuit semi-finished product and its greater crumbling at 50 % substitution. According to the results of the work, the production of a roll with 30 % sweetener “Ste-vioside” was the most optimal one. The introduction of a sweetener did not in any way affect such in-dicators as the layer thickness, moisture content, and dry matter content. All of them corresponded to GOST 14621-78. Based on the experiments carried out, it is recommended to substitute sugar with sweetener “Stevioside” in the amount of 30 % when producing “Spring” roll, as this allows to increase the amount of the product produced by reducing the technological process and will increase the level of profitability.

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The quality of dairy products made from the milk of cows consuming vitamin-containing preparations

Cited by 13 publications

References 0 publications

Russian milk export: problems and development prospects

Russian milk export: problems and development prospects

The use of iodine-containing additives in bakery production technology

The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery

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