DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT

I A IVKOVA; I V YAKUSHKIN; A Y. NADTOCHIY; A A EKIMOVA

UDC

637.145

DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT

Published in Vestnik of Omsk SAU · Pages 133–139 · Rubric: VETERINARY AND ZOOTECHNY

EDN: QOWULF

Received: 06.12.2024 Accepted: 15.12.2024 Published: 25.12.2024

Authors

I A IVKOVA

I V YAKUSHKIN

A Y. NADTOCHIY

A A EKIMOVA

I A IVKOVA

Omsk State Agrarian University named after P.A. Stolypin

I V YAKUSHKIN

Omsk State Agrarian University named after P.A. Stolypin

A Y. NADTOCHIY

Omsk State Agrarian University named after P.A. Stolypin

A A EKIMOVA

Omsk State Agrarian University named after P.A. Stolypin

ABSTRACT

In the modern world, dry dairy products have become an integral part of the food industry. Such products are produced by removing most of the moisture from a fresh dairy product using a drying process. Long shelf life, ease of storage and transportation, as well as versatility have made these products indispensable. Despite high-quality drying, high-fat dairy products are still subject to spoilage and rancidity due to the oxidation of the fat contained in them. In this regard, the Federal State Budgetary Educational Institution Omsk State Agrarian University is working to obtain specialized healthy food products for areas with limited resources of natural dairy raw materials. The work is being carried out in the period 2023-2024 within the framework of a grant from the Russian Science Foundation for the purpose of import substitution. The developed dry high-fat product belongs to the group of organic products, that is, it is produced from organic raw materials, has increased nutritional value, long-term storage stability, good transportability, high organoleptic and quality indicators, as well as safety indicators. Innovative technology for producing a dry creamy vegetable spread with increased nutritional value and shelf life, produced by a gentle freeze-drying method that retains all the beneficial, native properties of the finished product. The results of product studies indicate that the amount of essential fatty acids ω-6/ω-3 tends to a ratio of 10:1, and this shows the high nutritional value of the product and corresponds to the formula for a healthy diet. Also, the studied quality indicators allow us to conclude that the introduction of the developed product into the daily diet will contribute to its enrichment with nutrients such as proteins and fats. At the same time, the dry high-fat product meets all safety requirements in accordance with TR CU 021/2011 “On the safety of food products” and TR CU 033/2013 “On the safety of milk and dairy products.” The developed product is recommended for regions with limited resources of natural dairy raw materials, solving nutrition problems, the Arctic zone of the Russian Federation, and people living in autonomous living conditions.

KEYWORDS

functional products, vegetable fats, dairy products, organic agricultural raw materials, adjustment of fat and acid composition

1. Appalonova I.V., Smirnova E.A. Nikonorova N.P. Issledovanie zhirnokislotnogo sostava lipidov moloka // Pischevaya promyshlennost'. 2012. № 11. S. 72-75. EDN: https://elibrary.ru/PEHRMJ

2. Dunaev A.V., Vyshemirskiy F.A. Vliyanie sootnosheniya molochnogo i rastitel'nogo zhirov na kachestvo spredov // Moloko, syr, maslo: problemy i resheniya: sb. materialov Mezhdunar. nauch.-prakt. konf., Uglich, 25-28 iyunya 2013 goda. Uglich: Vserossiyskiy nauchno-issledovatel'skiy institut maslodeliya i syrodeliya, 2013. S. 104-107. EDN: https://elibrary.ru/UYZDMP

3. Ivkova I.A. Nauchnoe obosnovanie i prakticheskaya realizaciya tehnologiy suhih molochnyh i molokosoderzhaschih konservov s povyshennoy hranimosposobnost'yu: special'nost' 05.18.15 "Tehnologiya i tovarovedenie pischevyh produktov i funkcional'nogo i specializirovannogo naznacheniya i obschestvennogo pitaniya": dis… d-ra tehn. nauk / Ivkova Irina Aleksandrovna. Kemerovo, 2016. 338 s.

4. Ivkova I.A., Ekimova A.A. Razrabotka suhogo produkta povyshennoy pischevoy cennosti i hranimosposobnosti na molochnoy osnove // Pererabotka moloka. 2023. № 12(290). S. 58-59. EDN: https://elibrary.ru/MPGEGZ

5. Krasnova I.S., Semenov G.V., Guchok Zh.L. Kislomolochnye sublimirovannye produkty pitaniya dlya naseleniya, rabotayuschego v usloviyah Kraynego Severa // Rossiyskaya Arktika. 2022. № 4(19). S. 61-68. EDN: https://elibrary.ru/QRVEIZ

6. Obosnovanie srokov godnosti kislomolochnyh sublimirovannyh produktov / I.S. Krasnova, V.I. Ganina, G.V. Semenov [i dr.] // Molochnaya promyshlennost'. 2023. № 3. S. 46-48. EDN: https://elibrary.ru/GSGZAA

7. Patrusheva M.A. Znachenie ekologicheski chistyh produktov v pitanii cheloveka // Vestnik magistratury. 2014. № 10(37). S. 103-104. EDN: https://elibrary.ru/SSYGVH

8. Razrabotka zdorov'esberegayuschih tehnologiy specializirovannyh molochnyh konservov / I.A. Ivkova, I.V. Yakushkin, A.Yu. Nadtochiy [i dr.] // Molochnaya promyshlennost'. 2023. № 6. S. 81-83. EDN: https://elibrary.ru/EIJQCO

9. Pilyaeva A.S. Issledovanie i razrabotka tehnologii suhogo smetannogo produkta: special'nost' 05.18.04 "Tehnologiya myasnyh, molochnyh, rybnyh produktov i holodil'nyh proizvodstv": dis… kand. tehn. nauk / Pilyaeva Anastasiya Sergeevna. Kemerovo, 2013. 170 s.

10. Polutverdyy syr, obogaschennyy rastitel'noy dobavkoy s antioksidantnymi svoystvami / M.P. Schetinin, E.S. Sidorova, V.V. Morozova [i dr.] // Syrodelie i maslodelie. 2023. № 2. S. 34-36. EDN: https://elibrary.ru/GIDFRL

11. Razrabotka tehnologii i issledovaniya kachestva molochnyh konservov dlya regionov s ogranichennymi resursami natural'nogo molochnogo syr'ya / I.A. Ivkova, O.V. Skryabina, D.S. Ryabkova [i dr.] // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologiy. 2018. T. 80, № 3(77). S. 254-258.

12. Semenov G.V., Ermakov S.A., Krasnova I.S. Vakuumnaya sublimacionnaya sushka pischevyh produktov: temperaturnye granicy dlya racional'nogo ispol'zovaniya v promyshlennom proizvodstve // Izvestiya vysshih uchebnyh zavedeniy. Pischevaya tehnologiya. 2022. № 2-3(386-387). S. 51-57. EDN: https://elibrary.ru/BZOIXG

13. Semenov G.V., Krasnova I.S. Razvitie tehnologii sublimacionnoy sushki v sovremennoy Rossii // Sovremennye energosberegayuschie teplovye i massoobmennye tehnologii (sushka, teplovye i massoobmennye processy) SETMT - 2023: sb. nauch. tr. Vos'moy Mezhdunar. nauch.-prakt. konf., Rossiyskiy gosudarstvennyy agrarnyy universitet - MSHA imeni K.A. Timiryazeva, 17-19 oktyabrya 2023 goda. M.: Megapolis, 2023. S. 58-60. EDN: https://elibrary.ru/UXHSYV

14. Spred kak produkt zdorovogo pitaniya / T.A. Pavlova, A.V. Dunaev, E.V. Topnikova [i dr.] // Pererabotka moloka. 2020. № 5(247). S. 6-11. EDN: https://elibrary.ru/QXUVWZ

15. Topnikova E.V., Danilova E.S. Podrobnee o metodah ocenki natural'nosti slivochnogo masla // Syrodelie i maslodelie. 2021. № 2. S. 52-56. EDN: https://elibrary.ru/ZUDHCT

16. Topnikova E.V., Danilova E.S. Prakticheskie rekomendacii po ocenke zhirnokislotnogo sostava slivochnogo masla // Syrodelie i maslodelie. 2021. № 3. S. 7-9. EDN: https://elibrary.ru/POEGNN

JATS XML

Editor-in-chief

Oksana Shumakova

responsible secretary

Elena Rodomazova

OT Other Indexing database

GOST

IVKOVA I. A., YAKUSHKIN I. V., NADTOCHIY A. Y., EKIMOVA A. A. DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT // . 2024. pp. 133-139. EDN: QOWULF. (Date of access 19.08.2026).

MLA

I A IVKOVA, YAKUSHKIN I. V., NADTOCHIY A. Y., EKIMOVA A. A.. "DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT." (2024): 133-139. EDN: QOWULF.

APA

IVKOVA I. A., YAKUSHKIN I. V., NADTOCHIY A. Y., EKIMOVA A. A. (2024). DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT. , 133-139. EDN: QOWULF.

Chicago

WIKI

{{cite journal | author = IVKOVA I. A., YAKUSHKIN I. V., NADTOCHIY A. Y., EKIMOVA A. A. | title = DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT | journal = | year = 2024 | pages = 133-139 }} EDN: QOWULF

Copy

Export: BibTeX EndNote RefMan RusMARC

DEVELOPMENT OF AN INNOVATIVE PRODUCTION METHOD FOR PROCESSING ORGANIC RAW MATERIALS IN ORDER TO OBTAIN AN ENVIRONMENTALLY FRIENDLY COMPETITIVE SPECIALIZED HIGH-FAT DAIRY PRODUCT

Confirmation