The influence of chelated iron-containing complex on the quality of fermented milk products

Agrarian science, Journal Year: 2025, Volume and Issue: 1(4), P. 159 - 166

Published: April 25, 2025

The aim of the work is to study effect an iron-containing chelate complex (iron ascorbate) on physico-chemical, organoleptic and microbiological parameters a fermented milk product. Iron ascorbate tonicotinate was synthesized by mechanochemical method. following reagents were used obtain complex: ascorbic acid, nicotinic iron (II) sulfate, barium hydroxide 8-aqueous. As result studying physicochemical characteristics, it found that introduction with different concentrations into product does not significantly affect such as active acidity medium, titratable viscosity. concentration properties yogurt studied. It has been established taste smell addition nicotinate do change compared control sample, except for samples containing 70% 100% daily intake. Fermented products enriched complexes 10%, 30% 50% intake have best characteristics. color resulting drinks changes from milky white, typical regular (with 10 intake) pinkish tint 50%, intake), which associated chelated itself. paper considers possibility enriching nicotinate, positive its quality properties. growth development Lactobacillus delbrueckii subsp. bulgaricus bacteria form stimulating Streptococcus thermophillus Bulgaricus in 1.8 mg/l, 5.4 mg/l 9 mg/l.

Language: Английский

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A functional drink based on reconstituted whey powder and a triple chelate complex of the essential trace element zinc

Agrarian science, Journal Year: 2024, Volume and Issue: 12, P. 158 - 165

Published: Dec. 18, 2024

In this work, a functional drink was obtained based on reconstituted dry whey and triple chelate complex of the essential trace element zinc. The synthesis carried out by mechanically mixing 3-pyridinecarboxamide, L-lysine monohydrochloride, barium hydroxide 8-aqueous zinc sulfate 7-aqueous with addition 30 ml distilled water. Next, absorption spectrum sample obtained, using which maximum band (λ = 260 nm) determined. At next stage, computer quantum-chemical modeling out, as result it determined that interaction 3-pyridinecarboxamide occurs through secondary amino group carboxyl α-amino group, respectively. Then, optimization technique out. Using neural network data processing, found optimal concentrations components are: C (ZnSO 4 ) 0.376 mol/l, (C 6 H 5 NO 2 0.545 14 N O 0.528 mol/l. milk containing 7.5% whey, molasses 0.13 complex. Then subjected to ultrasonic treatment different amplitudes. titratable acidity, electrical conductivity, pH, antioxidant activity average hydrodynamic radius were studied. As result, when adding drink, well at amplitude ultrasound treatment, an increase in decrease are observed, allows us conclude use is beneficial, conducting amplitude. organoleptic assessment resulting for implementation dairy industry enterprises, recommended enriched complex,

Language: Английский

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Food security: threats, challenges, opportunities

Agrarian science, Journal Year: 2024, Volume and Issue: 12, P. 173 - 181

Published: Dec. 18, 2024

Relevance. The study, the results of which are presented in this article, is focusedon specification various aspects providing population with food products, both purely conceptual (clarification some fundamental concepts research topic) and practice-oriented (identification factors influencing country’s security a negative positive way). Methods. review analytical methods used work covering scrupulous study modern on topic innovative practices for its provision Russia other countries world, give obtained generalizations theoretical practical significance. information materials (including statistical ones), taken from official sources, including Ministry Agriculture Russian Federation, international organizations, confirm objectivity reliability. Results. main should include, firstly, basic elements concept security, (1) self-sufficiency most important types agricultural (2) availability products country (region), (3) stability, flexibility adaptability environment that determines food, secondly, an assessment current level thirdly, definition key achievement context challenges threats biological, climatic geopolitical nature

Language: Английский

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Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Agrarian science, Journal Year: 2024, Volume and Issue: 1(10), P. 72 - 79

Published: Oct. 23, 2024

Relevance . The quality of milk depends on the season year, breed animals, state metabolism, and characteristics feeding maintenance technology. determines its technological properties processed products. Methods content somatic cells in milk, acidity cottage cheese, yogurt, syneresis yogurt were determined. In processing products, mass fraction nitrogen crude protein, ash, calcium, phosphorus was Results When cows with yeast probiotic activated zeolite phytoprobiotic “Provitol”, a significant decrease freshly milked established by 13.02% (p < 0.05). Significantly lower values (by 6.00% 0.001) 12.79% 0.001), respectively), significantly higher respectively, 4.70% 3.10% 0.01), respectively). use “Kluver Pro” diets leads to (compared control) fat cheese — 10.47 abs. % 4.58 0.001).

Language: Английский

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