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Journal articles on the topic 'Sour-milk mixtures'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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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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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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11

Solomon, A. "Bifidostimulating ingredients for dessert fermented products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 53–57. http://dx.doi.org/10.32718/nvlvet9011.

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Fermented sour-milk dessert products of a functional orientation are becoming increasingly popular in Ukraine. Dairy desserts have good taste properties, high nutritional and biological value and dense, non-flowing consistency. A wide range of additions, fillers, flavors, stabilizers are used in the production of desserts. Fermented dairy products are the main suppliers of probiotic microorganisms that promote the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer's body and normalize the composition and function of the mi

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12

Ustymenko, Ihor, Nataliia Slobodyanyuk, Oleksandr Savchenko, Halyna Tolok, and Oksana Pylypchuk. "Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil." Human and nation's health 1, no. 1 (2023): 49–62. http://dx.doi.org/10.31548/humanhealth.1.2023.49.

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The work is to study the use of food emulsion and xanthan gum in the composition of a yogurt with blended oil. To obtain the yogurt with blended oil, we used skimmed cows milk, skimmed cows milk powder, and a food emulsion consisting of drinking water, blended oil (sunflower and linseed), sodium caseinate, and an emulsifier (a mixture of polyglycerol esters and higher fatty acids). Xanthan gum was used as a stabilizer. The control was yogurt obtained from dairy raw materials. The titrimetric method determined the titrated acidity, which is based on the neutralisation of acids contained in the

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13

Bernyk, I. M., S. М. Ovsіenko, N. V. Novgorodska, and O. P. Razanova. "Sour milk drink technology with amarant flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (2023): 67–73. http://dx.doi.org/10.32718/nvlvet-f10011.

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The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of chemical structure according to physiological needs of the person. Amaranth flour has been used in the production of innovative products as a high-protein ingredient that increases the nutritional value of products. At the first stage, a study of the functional and technological properties of amaranth flour was conducted. The parameters of prelimin

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14

Kuzmyk, Uliana, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, and Roman Shvaiko. "Prospects of use of vegetable raw materials in the technology of sour-milk dessert." EUREKA: Life Sciences, no. 3 (May 31, 2021): 29–35. http://dx.doi.org/10.21303/2504-5695.2021.001848.

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Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps. It has

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15

Kochubei-Lytvynenko, Oksana, Andrii Marynin, Natalya Yushchenko, Ulyana Kuzmyk, and Maxim Lazarenko. "THERMOGRAVIMETRIC ANALYSIS OF INDICATORS OF THE PASTE BASED ON SOUR CREAM." EUREKA: Life Sciences 6 (November 30, 2017): 3–9. http://dx.doi.org/10.21303/2504-5695.2017.00493.

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For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %. The study of the moisture condition was realized by the thermogravimetric method using

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16

Uliana, Kuzmyk, Marynin Andrii, Svyatnenko Roman, Zheludenko Yulia, Kurmach Mykhailo, and Shvaiko Roman. "Prospects of use of vegetable raw materials in the technology of sour-milk dessert." EUREKA: Life Sciences 3 (May 31, 2021): 29–35. https://doi.org/10.21303/2504-5695.2021.001848.

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Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps. It has be

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17

Nyzamatdin, A. D., E. K. Assembayeva, Zh S. Nabiyeva, A. Bozhbanov, and M. Kozhakhiyeva. "THE QUALITY AND SAFETY OF GOAT MILK SOUR-MILK PRODUCT." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 155–62. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-21.

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To improve the quality of life of the population, currently a promising direction is the use of functional foods. The article presents the results of the conducted analysis of the quality and safety of symbiotic yogurt from goat milk enriched with a mixture of vegetable raw materials.Purpose of the study: to study the effect of quince syrup on the quality and safety of fermented milk products.This paper presents the results of the study of the developed fermented milk product (yogurt) for functional purposes. The composition of the added ready-made starter includes the cultures Str.thermophiIl

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18

Dolmatova, O. I., and K. Y. Panfilova. "Studying the quality indicators of the enriched sour cream product." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 3 (2024): 67–72. https://doi.org/10.20914/2310-1202-2024-3-67-72.

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Currently, scientists are developing in the field of improving the composition and quality of sour cream and sour cream products. The main part of these products has a functional orientation due to the inclusion of additional ingredients in the composition. The use of food additives containing iodine in the technology of sour cream products is of interest. Seaweed (kelp) is the most iodine-rich. In addition, kelp is rich in vitamins A, B, C, E, D and antioxidants, iron, magnesium, bromine, etc. Seaweed contains enterosorbents - substances capable of removing toxins from the human body; fucoxan

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19

Kuzmyk, U., O. Bass, N. Yushchenko, A. Makhmudov, and I. Mukoliv. "Justification of the duration of fermentation of milk mixture in technology of sour milk desserts." Scientific Works of National University of Food Technologies 27, no. 5 (2021): 81–89. http://dx.doi.org/10.24263/2225-2924-2021-27-5-11.

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20

Teimouri, Shahla, Soleiman Abbasi, and Martin G. Scanlon. "Stabilisation mechanism of various inulins and hydrocolloids: Milk-sour cherry juice mixture." International Journal of Dairy Technology 71, no. 1 (2017): 208–15. http://dx.doi.org/10.1111/1471-0307.12376.

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21

Bolgova, N. V. "The functional features of production of sour-milk product with gluten-free flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 25–28. http://dx.doi.org/10.32718/nvlvet-f9105.

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The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell

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22

Musina, Olga, Nina Bondarenko, and Darya Usatyuk. "Accelerated Cream Cheese Technology Development with Combined Acidification." Food Industry 8, no. 1 (2023): 26–31. http://dx.doi.org/10.29141/2500-1922-2023-8-1-3.

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Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with a

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23

Dolmatova, O. I., and T. Y. Glebovskaya. "Study of quality indicators of sour cream products enriched with extracts of tea drinks." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 125–30. http://dx.doi.org/10.20914/2310-1202-2023-3-125-130.

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The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products o

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24

Batu, Ali. "Production of Noval Turkish Delight (Lokum) with Fruit Syrups." Advanced Materials Research 1104 (May 2015): 75–79. http://dx.doi.org/10.4028/www.scientific.net/amr.1104.75.

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An old Turkish aphorism tells one to ‘‘eat sweetly and speak sweetly”. Sweets have always been an important component of the Turkish cuisine. The origin of Turkish delight (lokum) dates back to the time of the Ottoman. The beginning of the production of lokum is estimated to be in the 14th and 15th centuries, and its production had reached today’s form in the 19th century. Sour cherry is high in phenolic substances and anthocyanin compounds, which are important for human health. Lokumproduced with sour cherry and black grape syrups has antioxidant activity not been produced yet by adding fruit

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Kanareikina, S. G., E. S. Ganieva, L. I. Sultanova, and V. I. Kanareikina. "WHEY AS A VALUABLE RAW MATERIAL IN THE TECHNOLOGY OF FERMENTED MILK PRODUCTS." VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY 69, no. 1 (2024): 109–14. http://dx.doi.org/10.31563/1684-7628-2024-69-1-109-114.

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The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After co

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26

Alla, Solomon, Bondar Mariana, and Dyakonova Angela. "SUBSTANTIATION OF THE TECHNOLOGY FOR FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC PROPERTIES." Eastern-European Journal of Enterprise Technologies 1, no. 11 (97) (2019): 6–16. https://doi.org/10.15587/1729-4061.2019.155278.

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The paper reports the newly developed technology of sour-milk desserts that uses the consortia of lactobacilli ‒ Acidophilus, S. Thermophilus, and bifidobacteria ‒ B. Bifidum, B. Longum, B. Adolescentis, resistant to the effects of inhibitors ‒ gastric juice, bile, phenol, sodium chloride, antibiotics, and lactic acid. To better develop the bifidobacteria, bio-stimulants were applied. The number of viable cells of bifidobacteria during 6 hours of fermentation in the presence of fructose increases from 1·104 CFU/cm3 up to 8.8·109 CFU/cm3, of lactulose ‒ to 9.9·108 CFU/cm3.

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Boyarshinova, E. V. "PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE." Innovations and Food Safety, no. 4 (January 7, 2022): 37–45. http://dx.doi.org/10.31677/2072-6724-2021-34-4-37-45.

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Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and c

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Muižniece-Brasava, Sandra, Sergii Verbytskyi, О. Kuts, et al. "OVERVIEW OF THE CURRENT STATE OF SCIENTIFIC RESEARCH AND PRACTICAL ACCESS IN THE AREAS OF BIOLOGICAL DAIRY PACKAGING." ПРОДОВОЛЬЧІ РЕСУРСИ 11, no. 21 (2023): 9–23. http://dx.doi.org/10.31073/foodresources2023-21-01.

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Subject. Packaging materials made from biodegradable plastics used for packaging dairy products, as well as the technological properties of these materials that allow their use. Purpose. To justification of the feasibility of using biodegradable packaging materials, in particular bioplastics, for packaging milk and dairy products. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like; abstract-logical approach to the synthesis of research

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Tatiana, Belemets, Radzievskaya Irina, Yushchenko Nataliia, and Kuzmyk Uliana. "DETERMINING THE EFFICIENCY OF USING EGG PRODUCTS FOR THE STABILIZATION OF EMULSION WHEN MAKING MILK-CONTAINING CURDS-BASED PRODUCTS." Eastern-European Journal of Enterprise Technologies 4, no. 11 (106) (2020): 14–23. https://doi.org/10.15587/1729-4061.2020.210006.

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The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Ad

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Novgorodska, Nadia, and Iryna Bernyk. "DRINK BASED ON MILK WHEY WITH VEGETABLE FILLERS." Human and nation s health 2, no. 4 (2024): 18–27. https://doi.org/10.31548/humanhealth.4.2024.18.

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Whey is a by-product of the cheese production process. Production of whey-based beverages began in the 1970s, and to this day a wide range of different whey-based beverages have been developed. Whey-based dairy beverages include a wide range of products obtained by mixing native sweet, diluted or sour whey with various additives, including vegetable fillers. The article discusses the relevance of developing fermented whey drinks based on milk whey with the addition of plant components. The relevance of the study is confirmed by literary sources, which testify to the possibility of obtaining su

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Papadimitriou, Konstantinos, Marina Georgalaki, Rania Anastasiou, et al. "Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential." Foods 13, no. 7 (2024): 1129. http://dx.doi.org/10.3390/foods13071129.

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Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to absorb most of the fat. In this study, we employed culture-based techniques, amplicon sequencing, and shotgun metagenomics to analyze the Staka microbiome for the first time. The samples were dominated by Lactococcus or Leuconostoc spp. Most other bacteria were lactic acid bacteria (LAB) from the Streptococcus and Enterococcus genera or Gram-negati

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Hamdan, Asep Bayu, Ciacia Riaty, Wahdan Fitriya, and Nurfitri Ekantari. "Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate." E3S Web of Conferences 147 (2020): 03022. http://dx.doi.org/10.1051/e3sconf/202014703022.

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The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocaps

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Bolhova, Nataliia, Vadym Karachov, Olena Koshel, et al. "Devising a recipe for a functional milk drink based on Moringa powder." Eastern-European Journal of Enterprise Technologies 3, no. 11 (135) (2025): 27–32. https://doi.org/10.15587/1729-4061.2025.329644.

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The object of this study is a technique for producing functional instant drinks based on powdered milk and a mixture of plant raw materials. Moringa powder was used as the main functional plant component, which contains biologically active components but has the least desirable sensory properties. It was proposed to hide the herbal taste and smell of moringa with mint and citrus powders. The results of the organoleptic evaluation of the experimental samples showed that the introduction of mint and lime powders into the recipe made it possible to obtain a sweet and sour drink (sample 1) with a

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Dzahmisheva, I. S. "Research of the influence of magnetic processing of milk on the quality of kefir." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (2020): 58–61. http://dx.doi.org/10.20914/2310-1202-2019-4-58-61.

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An unconventional method of improving the quality of kefir is presented, the essence of which is that a normalized mixture was passed through a semi-industrial magnetotron at a speed of 5 cm / s and a magnetic induction of 40 mT. As a starter culture, two-day aging fungus was used. Viscosity was determined on a Geppler viscometer, carbon dioxide was determined by the level of liquid raising after heating, and volatile fatty acids were determined by steam distillation. The growth of microorganisms was evaluated by plating on solid nutrient media. A micro picture of kefir samples shows that in t

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Золотин, А. Ю., С. В. Симоненко, Е. С. Симоненко, О. В. Кудряшова, В. Г. Будрик, and И. Л. Стефанова. "Aspects of soft cheese development: yield and texture of the product." Food processing industry, no. 9 (September 3, 2023): 43–47. http://dx.doi.org/10.52653/ppi.2023.9.9.007.

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Анализ ассортимента продуктов для детского питания показывает относительную незаполненность ниши сыров. Нормативно для детей предусмотрено использование мягких и полутвердых сыров. Мягкий сыр имеет более высокую влажность, что позволяет расширить диапазон варьирования текстуры посредством использования широкого спектра ингредиентов, корректирующих органолептическое восприятие продукта. В статье представлены результаты исследования связи выхода и органолептической оценки основы мягкого сыра, полученной термокислотным способом коагуляции белков, с составом и рецептурными параметрами исходной сме

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Dolmatova, O. I., and A. S. Sharshov. "Technology of sweet cream butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 224–27. http://dx.doi.org/10.20914/2310-1202-2018-3-224-227.

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The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found its application as an additive for ready meals and as a recipe component of sweet dishes. An important advantage of maple syrup in front of other sweeteners (brown sugar, stevia, agave syrup, honey, etc.) is that it contains a very small amount of oxalates and purines, and therefore does not cause food allergy. Thus, it also possesses antibacteria

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Ismael, Firas Najm, Suhair Ali Hussein, Omar Salah Ahmed Almuharib, Kifah Saed Abbas Doosh, and Sara Thamer Hadi. "Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators." Bioactive Compounds in Health and Disease 7, no. 1 (2024): 36. http://dx.doi.org/10.31989/bchd.v7i1.1267.

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Background: Labneh is a dairy product with many of the same benefits as yogurt. The total solids percentage is raised during production by draining the whey out of the yogurt. This is done by hanging the yogurt in cloth bags until the desired texture is achieved. Labneh, after being sweetened, can be used in place of cream cheese, sour cream, or cake cream. Labneh is known to have fewer calories than common condiments such as cream cheese and sour cream. This is due to its reduced fat content Labneh is a popular cuisine all over the world, particularly in the Middle East and the Balkan nations

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Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.

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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for pr

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Posnova, G. V., and N. G. Ivanova. "Technology of shortbread cookies of increased vitamin and mineral value." Khleboproducty 31, no. 7 (2022): 33–37. http://dx.doi.org/10.32462/0235-2508-2022-31-6-33-37.

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The article presents the results of the development of a new type of shortbread, characterized by increased vitamin and mineral value. To this end, it is proposed to replace part of wheat flour with a mixture of rice flour and pumpkin seed flour, add sea buckthorn puree and chopped dried apricots, as well as replace water with drinking milk. It was noted that due to the introduction of sea buckthorn berries with high acidity into the formulation of the products being developed, the complete neutralization of alkaline compounds formed as a result of the decomposition of chemical leavening agent

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Musiy, L. Y., O. Y. Tsisaryk, and I. M. Slyvka. "Development of technology of herodietic smoothies." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 38–45. http://dx.doi.org/10.32718/nvlvet-f9507.

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The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit

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DINEEN, SEAN S., KAZUE TAKEUCHI, JANE E. SOUDAH, and KATHRYN J. BOOR. "Persistence of Escherichia coli O157:H7 in Dairy Fermentation Systems." Journal of Food Protection 61, no. 12 (1998): 1602–8. http://dx.doi.org/10.4315/0362-028x-61.12.1602.

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We examined (i) the persistence of Escherichia coli O157:H7 as a postpasteurization contaminant in fermented dairy products; (ii) the ability of E. coli O157:H7 strains with and without the general stress regulatory protein, RpoS, to compete with commercial starter cultures in fermentation systems; and (iii) the survival of E. coli O157:H7 in the yogurt production process. In commercial products inoculated with 103 CFU/ml, E. coli O157:H7 was recovered for up to 12 days in yogurt (pH 4.0), 28 days in sour cream (pH 4.3), and at levels &gt;102 CFU/ml at 35 days in buttermilk (pH 4.1). For t

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Бегунова, А. В., С. В. Симоненко, Е. С. Симоненко, and Е. С. Семенова. "Study of the indicators of a multicomponent fermented milk product with flour during storage." Food processing industry, no. 8 (August 2, 2024): 66–70. http://dx.doi.org/10.52653/ppi.2024.8.8.012.

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Значение рационального питания для здоровья человека трудно переоценить, но особое значение оно имеет для роста и развития детей, так как является значимым фактором формирования устойчивости к различным вредным факторам окружающей среды. Рациональное питание для детей должно быть не только здоровым, сбалансированным, но и разнообразным. Поэтому разработка инновационных многокомпонентных рецептур специализированных пищевых продуктов, определяющих не только их качество, но и пищевую и биологическую ценность, актуальна и востребована. В НИИ детского питания – филиале ФГБУН ФИЦ питания и биотехнол

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Aliyeva, U., I. Mahmudov, N. Bayramova, S. Mystafayeva, and A. Hasanov. "EVALUATION OF THE EFFECTIVENESS OF SOUR-MILK MIXTURES DURING ALIMENTARY DIARRHEA IN CHILDREN." Norwegian Journal of development of the International Science 156 (May 12, 2025). https://doi.org/10.5281/zenodo.15397797.

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<strong>Abstract</strong> This article describes the study of the effectiveness of sour-milk mixtures used in the treatment of alimentary diarrhea in breast-fed children. It was found that in approximately 68-91% of patients, diarrhea syndrome occurred mainly after the intake of foods that were not appropriate for their age in terms of quantity and quality. Among other causes of diarrhea, mothers' recent feeding with large amounts of fruit and poor-quality foods, as well as acute intestinal disorders, also played an important role. It was found that in all patients with diarrhea involved in th

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Polishchuk, G., T. Sharakhmatova, A. Marinin, O. Ivashchenko, and R. Svуatnenko. "THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT." Food Science and Technology 18, no. 1 (2024). http://dx.doi.org/10.15673/fst.v18i1.2846.

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Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic hydrolysis of corn starch with different dextrose equivalents on the rheological, physical and chemical characteristics of yogurt. Тhe functional and technological properties of starch products of different chemical composition were studied – maltodextrin MD-10, glucose syrup IG-42 and glucose-fructose syrup GFS-42. The possibility of completely r

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Methuen, M., V. F. Kukkonen, V. Anttonen, et al. "Dietary Factors and Dental Caries among Adolescents: Eight-Year Follow-up Study." JDR Clinical & Translational Research, February 24, 2025. https://doi.org/10.1177/23800844251314856.

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Objective: The aim of this study was to conduct a longitudinal investigation of the associations between changes in dietary factors and changes in caries experience among Finnish children and adolescents participating in the Physical Activity and Nutrition in Children (PANIC) study. Methods: Among 487 children included at baseline at the age of 6 to 8 y, 406 were reexamined at 2-y follow-up and 202 at 8-y follow-up. Food consumption, nutrient intake, and eating frequency were assessed using 4-d food records; diet quality was assessed using the Baltic Sea Diet Score; and eating behavior was eva

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