Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:3 (25)
Safety assessment of sour milk products of high biological value
Annotation
In article on the basis of the results of the study of security issues curd analysis of microbiological indicators of sour milk products of high biological value, with leguminous fillers. In comparison with the control sample cottage cheese was investigated five samples of sour milk products of high biological value, with leguminous fillers on the following indicators: the number of lactic acid bacteria a group of bacteria Escherichia coli (GBEC), fungi, yeast, pathogenic microorganisms Salmonella, Staphylococcus aureus and Proteus Staphylococcus. As fillers to sour milk -based (cottage cheese) was used in a certain way thermally processed puree of chickpeas, buckwheat flour and mashed pears. Justified under the investigated samples of sanitary-hygienic requirements, which stipulate assign the appropriate nutritional status. Confirmed that the introduction of the sour milk basics of vegetable fillers does not affect the security and change the nutritional status of sour milk products of high biological value.
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Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures