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

Synthesis of Nanostructured Catalysts by Surfactant-Templating of Large-Pore Zeolites

Zeolites and related crystalline molecular sieves are utilised in a wide range of reactions and processes due to their regular microporous structure, strong acidity, shape selectivity and ion-exchange properties. However, their practical applications can be limited by the small size of the channels and cavities of the microporous structures, and therefore, a great deal of effort have been devoted to enhancing the transport of large-sized molecules in the host pores. Several commercially available zeolites, including faujasite (FAU), mordenite (MOR), beta (BEA), ZSM-5 (MFI) and zeolite L (LTL) have been exposed to a variety of acid and base treatments in the presence of a surfactant (cetyltrimethyl ammonium bromide, CTAB), which led to the controlled introduction of intracrystalline mesoporosity. A detailed characterisation of the obtained mesostructured zeolites has been carried out using FTIR spectroscopy, high resolution TEM, XRD, N2 adsorption, 29Si and 27Al MAS NMR. This work demonstrates a successful application of the supramolecular templating approach for generating tuneable mesoporosity in a range of zeolites possessing 12-membered ring channels, which has been applied to zeolite L for the first time, thus producing hierarchical meso-microporous materials with improved accessibility of active sites and enhanced catalytic performance in dealkylation of tri-isopropylbenzene

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

Evidence for Small-Scale Mantle Convection in the Upper Mantle beneath the Baikal Rift Zone

Inversion of teleseismic P wave travel time residuals collected along a 1280-km-long profile traversing the Baikal rift zone (BRZ) reveals the existence of an upwarped lithosphere/asthenosphere interface, which causes a travel time delay of about 1 s at the rift axis ( central high ). An area with early arrivals relative to the stable Siberian platform of up to 0.5 s is observed on each side of the rift, about 200 km from the rift axis ( flank lows ). While the location of the central high is approximately fixed in the vicinity of the rift axis, those of the flank lows vary as much as 200 km with the azimuth of the arriving rays. We use three techniques to invert the travel time residuals for velocity anomalies beneath the profile. Two of the techniques assume an isotropic velocity structure, and one of them considers a transversely isotropic velocity model with a vertical axis of symmetry. We use independent geophysical observations such as gravity, active source seismic exploration, and crustal thickness measurements to compare the applicability of the models. Other types of geophysical measurements suggest that the model involving transverse isotropy is a plausible one, which suggests that the central high and flank lows are caused by the combined effects of an upwarped asthenosphere with a 2.5% lateral velocity reduction, and a velocity increase due to transverse isotropy with a vertical axis of symmetry. We consider the anisotropy to be the result of the vertical component of a lithosphere/asthenosphere small-scale mantle convection system that is associated with the rifting

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

S K S Splitting beneath Continental Rift Zones

We present measurements of S K S splitting at 28 digital seismic stations and 35 analog stations in the Baikal rift zone, Siberia, and adjacent areas, and at 17 stations in the East African Rift in Kenya and compare them with previous measurements from the Rio Grande Rift of North America. Fast directions in the inner region of the Baikal rift zone are distributed in two orthogonal directions, NE and NW, approximately parallel and perpendicular to the NE strike of the rift. In the adjacent Siberian platform and northern Mongolian fold belt, only the rift-orthogonal fast direction is observed. In southcentral Mongolia, the dominant fast direction changes to rift-parallel again, although a small number of measurements are still rift-orthogonal. For the axial zones of the East African and Rio Grande Rifts, fast directions are oriented on average NNE, that is, rotated clockwise from the N-S trending rift. All three rifts are underlain by low-velocity upper mantle as determined from teleseismic tomography. Rift-related mantle flow provides a plausible interpretation for the rift-orthogonal fast directions. The rift-parallel fast directions near the rift axes can be interpreted by oriented magmatic cracks in the mantle or small-scale mantle convection with rift-parallel flow. The agreement between stress estimates and corresponding crack orientations lends some weight to the suggestion that the rift-parallel fast directions are caused by oriented magmatic cracks

Reply [to “Comment on “SKS Splitting beneath Continental Rifts Zones” by Gao et al.”]

Vauchez et al. [this issue] (hereinafter refered to as VBN) interpret the petrologic, tomographic, and anisotropy data from continental rifts to support a model of continental rifting [Nicolas, 1993; Nicolas et al., 1994] in which the lithosphere splits along the rift axis and asthenosphere flows in from the sides to fill the resulting gap. We suggest here that the data can also be described by a model in which the lower lithosphere is modified or eroded by active mantle upwelling over a region of significantly greater dimensions than the rift graben and that partial melt developing in the upwelling region can account for the widespread volcanism, as well as the seismic properties. Nicolas [1993] argued that rift-aligned anisotropy could be explained by rift-parallel mantle flow. We thank VBN for bringing this relevant paper to our attention. Volcanism about the East African Rift and the Rio Grande is not confined to the rifts but extends hundreds of kilometers from the rift axes (Mount Kilimanjaro, Mount Elgon, Mount Kenya in East Africa, The Jemez Lineament on the Rio Grande) in regions uplifted relative to their surroundings. The low-velocity tomographic anomalies also extend beneath the uplifted regions and are thought to be related to the uplift possibly supporting it by thermostatic buoyancy. The size of the P and S velocity contrasts and attenuation of high frequencies have led to the suggestion that large regions of the anomalous bodies have temperatures at or above the solidus [Achauer et al, 1994; Slack et al., 1994, 1996]. The wide extent of the anomalous regions is not explicable as resulting from an abyssal lithospheric dike beneath the rift intruded by asthenosphere. The extension of the East African, Baikal, and Rio Grande rift grabens has been estimated to be about 10 km [Baker et al., 1972; Baldridge et al., 1984; Morgan and Golombek, 1984; Logatchev and Florensov, 1978]. Passive influx of asthenosphere into a 10 km lithospheric dike is insufficient to explain the tomographic anomalies [Davis, 1991]. In addition, the amount of finite strain from lithospheric diking is insufficient to explain the anisotropy anomalies. Active replacement or modification of lower lithosphere either prior to, or contemporaneous with, rifting could generate tomographic anomalies of this magnitude

Classicism as a Reversing Stage in the Development of Art

The subject of the research is classicism as a reversible stage in the development of art and artistic culture. At the end of the study, the author puts forward the following assumption: since the attitude and worldview of the same N. Poussin or Ingres, as it should be assumed was different than that of Рolyclet and Phidias, and the logic of their creative path should be different. However, classicism, fulfilling the mission of the great style, at the same time proved to be a reversible stage in the development of art.Предметом исследования является классицизм как реверсивный этап в развитии искусства и художественной культуры. В конце исследования авторы выдвигают следующее предположение: поскольку мироощущение и мировосприятие того же Н. Пуссена или Энгра, как надо полагать, было иным, нежели у Поликлета и Фидия, то и логика их творческого пути должна быть различной. Однако классицизм, выполнив миссию великого стиля, в то же время проявил себя как реверсивный этап в развитии искусства