Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing.Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing.There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %.The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively.The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively

Determination Methods of Food Fibers Characteristics in Milk Mixtures with the Modified Fat Composition

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained.The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved.The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition

Кібербезахист у цифровому навчальному середовищі: зовнішні та внутрішні ризики

The paper describes a novel project aimed at developing the concept and technique of cyber safety system of the education process’ participants in the digital learning environment (integration of human and cyber-physical systems approach). A striking feature of the proposed approach lies in its notable difference from the one and focus on a human in the network’s cybersecurity loop rather than technical aspects or human personal data. Besides, it discusses the method and way of conducting experimental studies.У статті описано новий проект, спрямований на розробку концепції та техніки системи кіберзахисту учасників навчального процесу в цифровому навчальному середовищі (інтеграція людського та кібер-фізичного системного підходу). Принциповою особливістю запропонованого підходу є його помітна відмінність від інших підходів і спрямованість на людину в контурі кібербезпеки мережі, а не на технічних аспектах чи персональних даних людини. Крім того, обговорюється методика та спосіб проведення експериментальних досліджень

Study of Lactose–fermenting Yeasts Kluyveromyces Lactis for Whey and Apple Pectin Mixture Fermentation

This study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose–fermenting of some Kluyveromyces lactis strains during fermentation. The fermentation medium contained whey and apple pectin in the fiber in the ratio 9:1. Ten lactose–fermenting Kluyveromyces lactis strains coded 42 K, 95, 300, 304,317, 318, 325, 469, 868–K and 2452 were investigated.During cultivation in aerobic conditions the biomass yield was the highest by yeast cultivation in whey and apple pectin in the fiber mixture with Kluyveromyces lactis 868–K strain (71.3˟106 CFU/ml). Maximum biomass accumulation of Kluyveromyces lactis 868–K strain was achieved on the 30 h of cultivation at a temperature of 30±2° С. But the addition of apple pectin in the fiber into whey caused lactose–fermenting yeast growth inhibition (in exponential multiplication phase 1.59 % less biomass accumulation compared with the sample without apple pectin in the fiber).During the alcoholic fermentation, the dynamics of CO2 accumulation is positively correlated with the dynamics of biomass accumulation. Maximum CO2 content and ethanol content were observed after 30 h of fermentation at an optimal temperature of 32° С. The best contents of higher alcohols, aldehydes and esters were obtained in whey and APF fermented beverage by using Kluyveromyces lactis 868–K strain which consists of low contents of n–propane (1.84 mg/l), isobutane (29.30 mg/l), acetaldehyde (27 mg/l), and high contents of 2–methyl–1–Butanol (73.52 mg/l), 3–methyl–1–Butanol (211.11 mg/l), methylacetate (10.61 mg/l) and ethylacetate (85.11 mg/l)

Research of Recipe Components Influence on the Properties of Dairy-protein Mashes for Semi-finished Products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5 % to 2.0 % on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10 % of white sugar in all model samples. It was found that egg mélange also reduced the moisture-retaining power of mashes by 13.5±0.6 % and effective viscosity by 76.0±1.4 Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products.Taking into account the overall influence of all components, it is rational to add 1.5 % of "Potex" and 10 % of sugar and 10 % of egg mélange to the cottage cheese (instead of wheat flour).According to the indicators of water activity (аw) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. аw was at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down.The influence of various heat treatment (frying at temperature of (155±5 °С) and baking (185±5 °С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0 % of potato fiber. They were 4.3±0.2 % and 6.2±0.1 %, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment.The addition of "Potex" provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished product

Influence of Grain Processing Products on the Indicators of Frozen Milk­protein Mixtures

This paper reports a study into the influence of manna groats and extruded manna groats on the qualitative and quantitative indicators of milk and protein concentrates over a freezing–defrosting cycle. A slight change in the quality of protein­plant mixtures after defrosting confirms the cryoprotective properties of carbohydrates of plant components.The capability to preserve albumin mass at negative temperatures with its subsequent use as the milk­protein basis for semi­finished products was proven.The feasibility of using a collagen­containing ingredient in the amount of 0.4 % for the intensification of the thermal­acid coagulation of whey proteins was proven experimentally. The process was performed both in native whey and in protein concentrate with a mass fraction of dry substances of (16±2) %, obtained by the ultrafiltration method. It was revealed that coagulation duration is (55±2) min and (40±2) min, respectively, at a temperature of (95±2) °C. A decrease in the duration of the process correlates with a decrease in power consumption. Adding albumin mass, in addition to cottage cheese, to the formulation of semi­products would increase milk protein resources.We report results of research into cryoscopic temperature of mixes based on cottage cheese with manna groats and extruded manna groats, as well as of the albumin mass obtained with the use of “Collagen pro 4402”. The amount of frozen moisture in milk and protein mixtures with wheat processing products was determined by the calculation method. It was proven that the modification of the carbohydrate complex of grains by means of extrusion ensures an increase in binding free moisture in protein­plant mixtures during defrostin