Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide high-nutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at -20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at -20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid–rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.

Обеспечение продовольственной безопасности Российской Федерации возможно только путем насыщения внутреннего рынка отечественной качественной и безопасной пищевой продукцией в объемах, необходимых для поддержания активного и здорового образа жизни населения. Получение такой продукции априори зависит от качества используемых сырьевых ингредиентов. Для создания различных пищевых систем (молочной, кондитерской, хлебобулочной, мясной и пр. продукции) широко применяют сухое молоко в натуральном или восстановленном виде. Распространенность использования сухого молока в пищевой промышленности, с одной стороны, обусловлена его физико-химическими показателями, высокой биологической и пищевой ценностью, с другой - возможностью длительного хранения в широком диапазоне температур и снижением экономических и производственных издержек. Цель исследований - анализ и систематизация информации о влиянии технологических свойств сухого молока на его функциональность и рациональность использования в различных отраслях пищевой промышленности путем формирования качественных свойств пищевых систем. Органолептические, физико-химические, структурно-механические, микробиологические характеристики сухого молока зависят от генетических, паратипических и производственных факторов и обусловливают технологичность, функциональность и рациональность его использования. Одними из основных технологических свойств сухого молока являются его растворимость, способность к пенообразованию и диспергированию, термоустойчивость и сыропригодность. На указанные свойства оказывают влияние форма и размер частиц, плотность, пористость, сыпучесть, агломерированность, смачиваемость сухого молока, режимы тепловой обработки сырого молока перед его сгущением и сушкой и пр., которые имеют различные степени воздействия на формирование качественных характеристик готовой...

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes, such as trehalose, isomaltulose, and polydextrose, upon the SCM sensory profile and valuable quality indicators, such as water activity, viscosity, acidity, crystals size, and Maillard reaction potential (browning index, color change, loss of free amino acids). The study was performed by making model systems of SCM (MSCMs) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).