STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition

THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life

Role of homocysteine metabolism in the development of endothelial dysfunction and hypertension in patients with multiple myeloma

The article is devoted to the modern understanding of endothelial dysfunction development, the role of hyperhomocysteinemia, and, as a consequence, hypertension in patients with multiple myeloma receiving multiagent chemotherapy. Considering that the potential of a standard examination does not allow identifying subclinical endothelial dysfunction, using specific techniques is necessary, in particular, to determine the homocysteine level to monitor the endothelial function.The aim of this review was to summarize the current understanding of hypertension etiology and prospects for detecting early, subclinical endothelial changes, including in patients with multiple myeloma.Assessment of endothelial dysfunction can be useful for detecting precisely the subclinical cardiovascular disease in order to stratify the risk of developing cardiovascular events in patients receiving multiagent chemotherapy

Diffusion doping route to plasmonic Si/SiOx nanoparticles

International audienceSemiconductor nanoparticles (SNPs) are a valuable building block for functional materials. Capabilities for engineering of electronic structure of SNPs can be further improved with development of techniques of doping by diffusion, as post-synthetic introduction of impurities does not affect the nucleation and growth of SNPs. Diffusion of dopants from an external source also potentially allows for temporal control of radial distribution of impurities. In this paper we report on the doping of Si/SiOx SNPs by annealing particles in gaseous phosphorus. The technique can provide efficient incorporation of impurities, controllable with precursor vapor pressure. HRTEM and X-ray diffraction studies confirmed that obtained particles retain their nanocrystallinity. Elemental analysis revealed doping levels up to 10%. Electrical activity of the impurity was confirmed through thermopower measurements and observation of localized surface plasmon resonance in IR spectra. The plasmonic behavior of etched particles and EDX elemental mapping suggest uniform distribution of phosphorus in the crystalline silicon cores. Impurity activation efficiencies up to 34% were achieved, which indicate high electrical activity of thermodynamically soluble phosphorus in oxide-terminated nanosilicon

Влияние изменений в жировой фазе на особенности формирования показателей качества полутвердых и твердых сыров

Cheesemaking is a complex process that involves  lactose metabolism, proteolysis and  lipolysis. The flavor bouquet  of ripening cheeses is formed  as a result of changes in all the  components of milk. The conditions of keeping and feeding  a ruminant, its type, breed,  as well as the  technological features of cheese production influence this  process. Milk fat  contributes to  the  formation of the  flavor  bouquet of cheese, which  undergoes separate changes in the  stage  of milk processing for cheese. We studied semi-hard cheeses — Dutch  and Vityaz and hard cheese — Italiko, made from the same raw milk using the microflora characteristic of these cheeses. The temperature  of the  second heating ranged from 39°C to 54°C, depending on the  type  of cheese. To assess  the  quality of cheeses, their physical and chemical composition and degree of maturity, organoleptic indicators and the content of volatile flavoring compounds, acid number, Reichert-Meissl number and  fatty acid composition of the  fatty phase of cheeses were determined. In comparative studies of cheeses, the features of the formation of their quality indicators, due to the composition and manufacturing technology, were revealed. They manifested themselves in the  flavor bouquet and texture of the  product, as well as in the  fatty acid composition of cheeses, confirming the importance of the fat phase in the quality formation of the studied cheeses during their production, ripening and storage. It has been  proven that even a slight  increase in the  acid number of fat during the  production of all cheeses contributes to the  further transformation of the  resulting free  fatty acids  into  volatile flavoring  compounds that take part  in the formation of the taste and aroma  of the finished product.Изготовление сыров  — это сложный процесс, который сопровождается метаболизмом лактозы, протеолизом и липолизом. Вкусовой букет созревающих сыров  формируется в результате изменений всех составных частей молока. На этот процесс влияют условия содержания и кормления жвачного животного, его вид, порода, а также технологические особенности производства сыра. Свой вклад  в формирование вкусового букета сыра вносит молочный жир, который в процессе переработки молока на сыр подвергается отдельным изменениям. Исследовали полутвердые сыры — Голландский и Витязь  и твердый сыр — Италико, изготовленные из одного и того же молока-сырья с использованием характерной для этих сыров микрофлорой. Температура второго нагревания составляла от 39 °C до 54 °C, в зависимости от вида  сыра. Для оценки качества сыров определяли их физико-химический состав и степень зрелости, органолептические показатели и содержание летучих вкусо-ароматических соединений, кислотное число, число Рейхерта-Мейссля и жирнокислотный состав жировой фазы  сыров. При сравнительных исследованиях сыров выявлены особенности формирования показателей их качества, обусловленные составом и технологией изготовления. Они проявились во вкусовом букете и консистенции продукта, а также в жирнокислотном составе сыров, подтвердив значимость жировой фазы  в формировании качества исследуемых сыров в процессе их выработки, созревания и хранения. Доказано,  что даже несущественное повышение кислотного числа  жира при выработке всех сыров  способствует дальнейшей трансформации образующихся свободных жирных кислот  в летучие вкусо-ароматические соединения, принимающие участие в формировании вкуса и аромата готового продукта

Cardiovascular Toxicity in Copper Production Workers Exposed to Heavy Metals

Introduction. Cardiovascular diseases (CVD) are a leading cause of morbidity and mortality. The role of occupational hazards in the CVD prevalence remains to be clarified. Material and methods. Here we report the results of the study of risk factors and CVD prevalence in 590 workers at the largest copper production plants in the Sverdlovsk region, exposed to heavy metals in the workplace. The workers' health information was obtained during a regular medical examination in 2018. The lead concentration increase to 1.3-1.8 occupational exposure limits was registered in the working areas of the concentrating mill (for bunkerman) and copper smelting workshops (transporter, smelter, converter, non-ferrous metal spreader, repairman, electrician). Results. We studied the exposure indices (Pb level in blood), the response markers (reticulocyte count, erythrocytes basophilic stippling, coproporphyrin, and aminolevulinic acid in the urine), and their correlation to a working tenure. Based on this analysis, we attributed CVD risk factors and cardiovascular diseases to the occupation, in order to potentially modify some of those risk factors and ultimately inform the risk management. Hypertension occurred in 57% of the examined workers, which is higher than in the general population. We calculated relative risk, confidence intervals and attributable fraction. We developed a predictive mathematical model (stepwise logistic regression) to predict high-stage hypertension and identified the risk factors associated with its development. Conclusions. Correlation analysis revealed direct correlations between stages 2 and 3 hypertension and a working tenure over 20 years. We think it's reasonable to consider the documented CVDs as related to the toxic effects of heavy metals (lead and cadmium). © 2020 Izdatel'stvo Meditsina. All rights reserved.The work of Solodushkin was supported by Act 211 Government of the Russian Federation, contract No 02.A03.21.0006

ГЛУБИННОЕ СТРОЕНИЕ ПЕРЕХОДНОЙ ЗОНЫ СИБИРСКАЯ ПЛАТФОРМА – ЦЕНТРАЛЬНО-АЗИАТСКИЙ ПОДВИЖНЫЙ ПОЯС ПО ТЕЛЕСЕЙСМИЧЕСКИМ ДАННЫМ

Deep velocity sections of the transition zone from the Siberian platform to the Central Asian mobile belt are constructed by teleseismic tomography and P-receiver function techniques. An array of the dense ancient Siberian craton is identified in the velocity sections with areas of high seismic velocity. In the SSW section MOBAL_2003, the surface boundary of the craton corresponds to the southern margin of the Siberian platform and is nearly vertical to a depth of 120 km. At larger depths, the craton slides almost horizontally underneath the Tunka rift area. At depths from 150 to 250 km, it is in contact with the area under the Khamar-Daban mountain range. In the southeast, according to the SE velocity section PASSCAL_1992 across the South Baikal basin and the Khamar-Daban mountain range, the Siberian craton thickness is reduced from 270 to 150 km at the contact of the Siberian platform with the Baikal folded area. In this contact zone, the upper part of the craton is wedge-shaped and has an angle of about 45° with the ground surface; it completely tapers off at a depth of 150 km to the east of Lake Baikal. The vertical configuration of the southern segment of the Siberian craton, which evolved with time, may determine the nature of the Baikal rifting in the Cenozoic. По скоростным разрезам, построенным методами телесейсмической томографии и продольной приемной функции, найдены особенности вертикальной конфигурации юга Сибирского кратона, влияющие на Байкальский рифтогенез. Кратон ассоциируется с выявленными на моделях областями повышенной сейсмической скорости. На юго-юго-западном разрезе MOBAL_2003 граница кратона на поверхности соответствует южной окраине Сибирской платформы и до глубины 120 км близка к вертикали. Глубже кратон почти горизонтально уходит под Тункинский рифт, достигая подножия Хамар-Дабана в интервале глубин 150–250 км. На юго-востоке вертикальная конфигурация границы кратона выявляется по форме высокоскоростной аномалии разреза PASSCAL_1992, пересекающего Южнобайкальскую впадину и Хамар-Дабан. Мощность аномалии, свидетельствующей о более высокоскоростной и плотной среде, на контакте Сибирской платформы с Байкальской складчатой областью уменьшается от 270 до 150 км. В районе контакта высокоскоростная аномалия принимает форму клина, который под углом около 45° задвигается от дневной поверхности под озеро Байкал и на глубине 150 км выклинивается восточнее озера.

Self-assembly of multi-hierarchically structured spongy mesoporous silica particles and mechanism of their formation

International audienceHere we report on self-assembly of novel multi-hierarchically structured meso(nano)porous colloidal silica particles which have cylindrical pores of 4-6 nm, overall size of 10 gm and "cracks" of 50-200 nm. These cracks make particles look like micro-sponges. The particles were prepared through a modified templated sol-gel self-assembly process. The mechanism of assembly of these particles is investigated. Using encapsulated fluorescent dye, we demonstrate that the spongy particles are advantageous to facilitate dye diffusion out of particles. This multi-hierarchically geometry of particles can be used to improve the particle design for multiple applications to control drug release, rate of catalysis, filtration, utilization of particles as hosts for functional molecules (e.g., enzymes), etc. (C) 2016 Elsevier Inc. All rights reserved