Issue №: 3(102)
У збірнику висвітлено питання підвищення продуктивності виробництва продукції сільського і рибного господарства, технології виробництва і переробки продукції тваринництва, харчових технологій та інженерії, водних біоресурсів і аквакультури
DEVELOPMENT OF RECIPROCTRATION AND TECHNOLOGY OF DAIRY SYNTHESIS
Fialkovskaya L.V., Candidate of Technical Sciences, Associate Professor
Vinnytsia National Agrarian University
Today, in the diet of the population of Ukraine, there is a sharp change in the composition of food and culture. The widespread use of artificial ingredients, excessive consumption of carbohydrates cause the emergence of numerous human diseases. In this connection, the task of developing functional food products using natural raw materials is relevant. In particular, based on the products of milk processing, it is possible to make a wide range of health-improving, therapeutic and prophylactic and dietary products. These products include the whey that is produced in the production of sour milk cheese.
The analysis of milk whey processing shows that the problem of its full and rational use is in our day, so research, processing of whey and the search for alternative methods of its processing as raw materials for the preparation of whey drinks and other products deserves attention.
The expediency and necessity of the organization of rational use of milk whey at dairy industry enterprises is conditioned by ecological and economic factors.
When processing milk, a large amount of whey is formed, but so far it has not been properly used in food technology. The biological value of milk whey is due to its content of protein nitrogenous compounds (primarily essential amino acids), carbohydrates, lipids, mineral salts, vitamins, organic acids, enzymes, immune cells and trace elements. In the drinking technology, fillers are used to improve the taste and enhance the nutritional and biological value of whey. As a filler, the extract of hips is served. The beneficial effects of rose hips extract are an indisputable fact. It contains a large amount of ascorbic acid (or vitamin C).The composition also includes such vitamins as B, K, P, and carotene. Therefore, it is a powerful multivitamin. Carotene contained in the extract positively affects the immunity of the body, vitamin K improves blood coagulation and helps in the formation of prothrombin, vitamin R strengthens capillaries, and also helps in the assimilation of vitamin C, vitamins B2 and B1 positively affect the hematopoiesis.
Technological process of production of kvass "Shipinshnoy" includes the following operations, the correct conduct of which ensures high-quality and efficient production of products:
- taking raw material
- Lighting of raw material;
- Pasteurization of whey;
- cooling to the temperature of the introduction of components;
- Sugar and baking pressed yeast;
- Sweetening;
- Introduction of sugar syrup, burnt sugar and rose hips extract;
- cooling to the temperature of the spill;
- bottling in consumer packaging.
On the basis of lactoserum investigational and worked out technology of production of kvass "Brier". Certain technological parameters of process, the physical and chemical indexes of kvass are certain "Brier".
The production of drinks on the basis of serum will give an opportunity to get products that own dietary, prophylactic, curative properties and to provide a zero-emission production.
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About journal
Аnimal feeding and feed technology; current problems of animal breeding, breeding and hygiene; food safety and food processing technology; aquatic bioresources and aquaculture
Certificate of state registration of the print media: КВ № 21523-11423Р 18.08.2015
Founder of the collection: Vinnytsia National Agrarian University, Georgia Academy of Agricultural Sciences
Editor-in-Chief: Viktor Mazur, Candidate of Agricultural Sciences Associate Professor, VNAU (Vinnytsia)
Deputy editors-in-chief: Aleksidze G.M., D.Sc.(Ph.D.), academician of the Academy of agricultural sciences of Georgia; Yaremchuk O.S., D.Sc.(Ph.D.) Professor, University of Vinnitsa (Vinnytsia)
Secretary in charge: L. Kazmiruk
Editorial Board full list
Editorial board
Mazur Viktor, Candidate of Science, Associate Professor of VNAU (Editor-in-Chief);
Guram Aleksidze, Ph.D., Academician of the Academy of Agricultural Sciences Georgia (Deputy Editor-in-Chief);
Yaremchuk Oleksandr, Ph.D., Professor, VNAU (Deputy Editor-in-Chief);
Members of the Editorial Board:
Ibatullin Ildus, Ph.D., Professor, Academician, NULES;
Kaletnik Hryhoriy Ph.D. (Economics), Academician of NAAS of Ukraine, VNAU;
Zakharenko Mykola Oleksandrovych, Ph.D., Professor, NULES;
Vashakidze Archil, Ph.D., Academician, National Coordinator for Agricultural Electrification and Automation (Georgia);
Giorgadze Anatoly, Ph.D. (Engineering), Academy of Agricultural Sciences of Georgia;
Grib Josip, Ph.D, Professor of NUHPP;
Dzhaparidze Givi, Ph.D. (Economics), Academician, Vice-President of the Academy of Agricultural Sciences science of Georgia;
Georgiy Yeresko, Ph.D. (Engineering), Professor, Corresponding Member of NAAS of Ukraine, Institute of Food Resources;
Vlasenko Volodymyr, Ph.D.(Engineering), Professor of VTEI;
Kulyk Mykhaylo, Ph.D., Professor, Corresponding Member of NAAS of Ukraine, VNAU;
Kucheriaviy Vitaliy, Ph.D.(Engineering), Professor, VNAU;
Lysenko Alexander, Ph.D., Professor, Research Institute of Experimental Veterinary Science, Academy of Sciences of Belarus (Minsk);
Lyotka Halyna, Ph.D., Associate Professor of VNAU;
Mazurenko Mykola, Ph.D., (Engineering), Professor;
Polishchuk Galina, Ph.D., Associate Professor;
Sychevsky Mykola, Ph.D.(Economics), Professor, Corresponding Member of the National Academy of Sciences of Ukraine, Institute of Food Resources;
Skoromna Oksana, Ph.D., Associate Professor;
Chagelishvili Revaz, Ph.D., Academician, National Forestry Coordinator (Georgia);
Chudak Roman, Ph.D., (Engineering), Professor, VNAU;
Sheiko Ivan, Doctor of Science, Professor, Institute of Animal Science of the Academy of Sciences of Belarus (Zhodino);
Kazmyruk Larisa, Ph.D., Associate Professor of VNAU (secretary in charge).
Edition: Collection
Type of publication for the intended purpose: scientific
Edition status: shared
Year of foundation: 2015
Frequency: 1 to 5 times a year
Volume: 4 to 10 ppm (format A-4)
Edition language: (different languages) Ukrainian, Georgian, English, Russian
Scope and category of readers: nationwide, foreign researchers, university professors, graduate students, students and professionals of agriculture and fisheries and food production
Article publishing is a paid service. Cost for printing in professional publications in accordance with the Decree of the Cabinet of Ministers of Ukraine of August 27, 2010 No. 796 "On approval of the list of paid services that can be provided by state educational institutions, other institutions of educational system belonging to state and communal ownership" and the Rector Order of the Higher Education University Mazur V.A. dated March 14, 2018 No. 93 “On setting the cost of printing in professional editions of the University”.
The cost of printing one page in professional editions of the university is 60 UAH.
Beneficiary: Vinnytsia National Agrarian University MFO 820172 Current account No. 31256282102055 code 00497236 Bank State Treasury Service of Ukraine, Kyiv. VAT payer code 004972302286. Registration number 100271744. Purpose of payment: for printing an article in the collection: "Agrarian science and food technology".
Agrarian Science and Food Technology Established in 1994 under the name of the Collection of Scientific Works of VSAU.
According to the Resolution of the Presidium of the Higher Attestation Commission of Ukraine of September 11, 1997, this publication has acquired the status of a professional, in which it is allowed to publish the main results of the dissertation research in the fields of "Agronomy", "Animal engineering" and "Economic Sciences".
In 2001-2014 it was published under the title "Collection of scientific works of Vinnytsia National Agrarian University".
Since 2015 it is:"Agricultural Science and Food Technologies".
Listed in the updated list of scientific professional editions of Ukraine in agricultural sciences under the name "Agrarian Science and Food Technologies" (ground: Order of the Ministry of Education and Science of Ukraine of May 16, 2016 No. 515).
