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Relevant bibliographies by topics / Sour-milk mixtures

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Journal articles

Academic literature on the topic 'Sour-milk mixtures'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Sour-milk mixtures"

1

Rudiuk, V., V. Pasichnyi, T. Khorunzha, and O. Krasulya. "Sour milk product with high protein content." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 79–83. http://dx.doi.org/10.32718/nvlvet-f9113.

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The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, milk protein concentrate (KMBS-65) and serum protein ultra filtration concentrate (KSB-UV-65), followed by pasteurization and suction. Concentrates used in dry form. Milk protein promotes nutrition of tissues not short-lived, but in the long-term, which is very important for intense physical activity, and high intellectual activity. Whey protein is r

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2

Ustymenko, Ihor, Larysa Bal-Prylypko, Mykola Nikolaenko, et al. "Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex." Potravinarstvo Slovak Journal of Food Sciences 17 (March 1, 2023): 159–69. http://dx.doi.org/10.5219/1849.

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This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and

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3

Honcharov, Denys, Nataliia Tkachenko, and Veronika Nikolaieva. "Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols." Technology audit and production reserves 4, no. 3(60) (2021): 37–41. http://dx.doi.org/10.15587/2706-5448.2021.237443.

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The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are converted into fatty acid ethers. An important is

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4

Denys, Honcharov, Tkachenko Nataliia, and Nikolaieva Veronika. "Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols." Technology Audit and Production Reserves 4, no. 3(60) (2021): 37–41. https://doi.org/10.15587/2706-5448.2021.237443.

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<em>The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710</em><em> </em><em>g/100</em><em> </em><em>g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are

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5

Solomon, Alla, та Yurii Polyevoda. "ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC". ENGINEERING, ENERGY, TRANSPORT AIC, № 2(105) (31 травня 2019): 66–74. http://dx.doi.org/10.37128/2520-6168-2019-2-9.

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Probiotic cultures that provide a beneficial effect on the consumer's organism and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto-and bifidobacteria as Lactobacillusacidophilus, Lactobacilluscasei, Bifidobacteriumspp. (B. adolescentis, B. animalisssp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. The International Dairy Federation calls bioproducts such mixtures that contain at least 1 ∙ 106 bifidobacte

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6

Литвиненко, О. В., and Н. Ю. Корнева. "Milk and soy mixture fermentation process peculiarities." Food processing industry, no. 11 (October 30, 2023): 84–89. http://dx.doi.org/10.52653/ppi.2023.11.11.018.

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The plant milk market is actively developing at the moment, as many consumers suffer from lactose and casein intolerance, while vegetarianism is being popularized. The use of soy milk is becoming popular in the technology of fermented dairy plant products, as it is a lactose-free analog of cow milk and source of native protein, polyunsaturated fatty acids, vitamins, minerals, and other micronutrients. However, the fermentation of dairy and plant compositions is quite complex and has not been fully understood yet, and therefore the goal of this study was to conduct a comparative analysis of the

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7

Tsygankov, Sergii, Viktor Ushkarenko, Olena Grek, et al. "DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT." EUREKA: Life Sciences 6 (November 30, 2018): 46–53. http://dx.doi.org/10.21303/2504-5695.2018.00791.

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The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composit

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8

Kukhtyn, Mykola, Volodymyr Salata, Yulia Horiuk, et al. "The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production." Potravinarstvo Slovak Journal of Food Sciences 15 (February 28, 2021): 66–73. http://dx.doi.org/10.5219/1492.

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Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an avera

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9

Grynchenko, Nataliya, Daria Tyutyukova, Pavlo Pyvovarov, and Оleksandr Nagornyi. "DEVELOPMENT OF A MODEL OF TECHNOLOGICAL SYSTEM OF SEMI-FINISHED PRODUCTS WITH EMULSION PASTE STRUCTURE." EUREKA: Life Sciences 2 (March 30, 2018): 19–27. http://dx.doi.org/10.21303/2504-5695.2018.00613.

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There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. There was determined the

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10

Sergeeva, A. S. "Improvement of the State Primary Reference Measurement Procedure for the Determination of Mass Fraction of Fat Content in Food Products and Food Raw Materials." Measurement Standards. Reference Materials 20, no. 4 (2025): 57–75. https://doi.org/10.20915/2077-1177-2024-20-4-57-75.

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In order to ensure metrological traceability of fat mass fraction measurements, the State Primary Reference Measurement Procedure (SPRMP) for the Determination of Mass Fraction of Fat in Food Products and Food Raw Materials was developed, certified and approved in 2018. The SPRMP applies to samples of milk powder, sour cream, cottage cheese, cheese, meat and meat products, dry egg products, milk mixtures, grain porridge, grain-milk mixtures, canned baby food and establishes requirements for the procedure for measuring the mass fraction of fat using the Randall extractiongravimetric method. In

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