bluuebunny/crossref_metadata_2025 huggingface dataset:
Improving the biological diversity of urban plantations by introduction in the subarctic region
Authors: Babich N A , Sungurova N R , Aleksandrova Iu V , Popkova I A , Lebedeva O P
Published: March 2021

The Arboretum named after I.M. Stratonovich has been carrying out introduction tests on the seed material obtained from various geographical points since 1934. The assortment of alien species resistant to limitative climatic factors of the circumpolar region and adverse impact of the urban environment was revealed based on the long-term experimental research. Due to the arboretum work the green belt composition in the Arkhangelsk urban area has been replenished with adapted flora species from southern latitudes. The Arboretum carries out research in the field of preserving and expanding its collection, as well as promoting the comprehensive work of arboreta. The preserved specimens of the oldest trees represent the floristic heritage and witness the long-term resistance of plants. The gathered experience contributes significantly to the training of gardening and landscape design experts. Thus, the creation of favorable conditions for residential areas in the region is inextricably linked to the research of plant introduction.
Issues of interaction between agribusiness and local self-government bodies in the Yenisei province
Authors: Kuskashev D V , Lukinykh Yu V
Published: March 2021

The article analyzes the issues of interaction between agribusiness and local self-government bodies of the Yenisei province in the context of fiscal, budgetary, agricultural and economic policies of municipalities. It highlights the activities of the municipal authorities aimed at implementing the agricultural and economic strategy of municipalities` food security providing citizens with food and essential goods at affordable prices through implementation of the legal mechanism for regulating municipal trade and issuing mandatory resolutions. The article considers trade and economic, environmental, sanitary and epidemiological directions of agribusiness development in the region during the study period. The issues of law enforcement activities of local self-government are specified, determining the need to build interaction with state authorities, in particular with the police, on ensuring the implementation of administrative and legal enforcement measures and monitoring compliance by economic entities and agribusiness with the norms established by municipal law-making. In the end conclusions are drawn regarding effectiveness of the interaction system between agribusiness, emerging civil society institutions, on the one hand, and local self-government and state authorities, on the other. These conclusions are made in the sphere of search and development of management decisions aimed at ensuring the implementation of municipal projects to form the contours of a safe and comfortable urban environment in limited financial and economic conditions.
Providing a microclimate inside the greenhouse through the use of renewable energy sources
Authors: Kirichenko A S , Kirichenko E V
Published: March 2021

The issues of creating and maintaining optimal microclimatic conditions inside the buildings of protected ground due to the energy obtained from renewable energy sources are considered. The analysis of the growing conditions of the most popular crops in the Krasnodar Territory, grown in greenhouses, has been carried out. The graphs of the dependence of the duration of supplementary lighting and heating of the greenhouse depending on the season and type of agricultural crop are shown. Variants of greenhouse energy supply through the use of renewable energy sources are proposed. The calculation of the environmental benefits from the use of renewable energy sources has been carried out.
Increasing the competitiveness of agricultural enterprises based on a cluster strategy
Authors: Voytyuk Margarita , Voytyuk Vyacheslav , Marinchenko Tatiana
Published: March 2021

The article discloses, systematizes and supplements the fundamentals of managing the competitiveness of agricultural enterprises integrated into clusters, as well as the cluster structures themselves, considering the current provisions of economic theory and the theory of managing large socio-economic systems, and using the appropriate methodology. Approaches to managing the competitiveness of agricultural enterprises included in clusters using competitive strategies are discussed. The organizational and economic mechanism of creating an agrarian cluster is shown in order to increase the competitiveness of not only enterprises, but also the cluster as a whole, considering external and internal backbone factors. The strategy for increasing the competitiveness of agricultural clusters considers the concept of ‘competitiveness of an agricultural cluster’ as its basic characteristic that is formed from intra-cluster mechanisms of cooperation and interaction of cluster enterprises, which reflects the ability of participants to generate innovative technologies, produce new competitive products and promote them to target markets, including global ones, and, thus, maintain and increase competitive advantages in the field of specialization of the agricultural cluster. The article presents a technique for assessing the achievement of target benchmarks of the strategy for increasing the competitiveness of an agricultural cluster taking into consideration the competitive potential of cluster member enterprises along with the definition of the set of cluster effects obtained.
Strategic guidelines for the development of the agricultural cluster in the region
Authors: Stepanova E V
Published: March 2021

The article discusses the strategic guidelines for the development of agricultural enterprises in the region within the cluster structure. Priority directions for the development of agriculture in the framework of the digital agriculture project have been identified. It is proposed to solve the key problems of the region’s agricultural development by integrating agricultural enterprises into the agricultural cluster. The stages of determining strategic guidelines for the development of agricultural production in the region within the cluster structure are presented. The advantages of integrating agricultural enterprises in the region into the agricultural cluster for the purpose of exporting agricultural products are revealed. The article presents the study results of agricultural production in the Krasnoyarsk region by category of farms. The article discusses the possibilities of exporting agricultural products of the agricultural cluster to Asian countries.
Innovative technologies in agricultural crops breeding and seed farming
Authors: Zolkin A L , Matvienko E V , Shavanov M V
Published: March 2021

Plant breeding involves the study of ways of creation of the new varieties of cultivated plants with important traits and improvement of the existing one. The following basic breeding methods are distinguished: selection, hybridization, mutagenesis and polyploidy. In 2019, the share of domestic breeding seeds in the total volume of seeds was 62.7%, for sugar beets - 0.6, sunflower - 26.5, vegetables - 43, corn - 45.8, soybeans - 41.8%. For winter and spring wheat, this indicator was 90.5 and 82.2%, respectively. The food security doctrine for seeds as a whole sets the indicator at no less than 75%. Import dependence on seeds and hybrids of agricultural crops is due to a number of factors: low competitive potential of newly registered varieties and hybrids, low quality of seeds, deficiencies in the system for stimulation of variety renewal, underdeveloped infrastructure, outdated material and technical base, lack of highly qualified specialists in genetics, breeding and seed production.
The genetic productivity potential of Holstein heifers of different selections in conditions of the Volgograd region
Authors: Gorlov I F , Slozhenkina M I , Kaidulina A A , Surkova S A , Barmina T N , Slozhenkin A B
Published: March 2021

The article presents results of a comparative assessment of intensity, dynamics of growth and development of Holstein heifers of two ecological-genetic types considering the factor of the age. Experimental studies were conducted in the conditions of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Surovikinsky district, the Volgograd region. Despite the fact that at birth the Dutch heifers were superior to the Russian ones with respect to the live weight by 4.0 kg, by the third month of age the live weight of the heifers in both groups was equal and amounted to 102.4 and 102.5 kg, respectively. Under the same feeding and keeping conditions, the heifers in Group I were established to surpass the heifers in Group II in terms of the overall live weight gain by 1.3 and 0.7 kg at 3 and 10 months of age, respectively. The heifers in Group I had higher average daily live weight gain than heifers in Group II by 5.5% (P ≥ 0.999) at the age of 3 months and by 4.5% (P ≥ 0.999) at the age of 10 months. The intensive rearing procedure enabled reaching the heifers’ live weight, corresponding to the minimum breed requirements for insemination, i.e. 365.5 kg in Group I and 366.3 kg in Group II by the age of 15 months. Thus, that heifers of Russian selection had good growth and development indices in all life periods in the arid zone of the Volgograd region.
Composite sausages based on mustard seeds and its processing products: technological aspects of production
Authors: Alekseev A L , Slozhenkina M I , Fedotova G V , Knyazhechenko O A , Slozhenkina A A , Slozhenkin A B
Published: March 2021

The greater part of protein-containing technological preparations on the Russian market is represented by products of foreign manufacturers, however, the Russian Federation possesses extensive resources of protein-containing raw materials of plant origin that are used in the meat product technology limitedly due to the lack of recommendations for their use. The issue of enriching meat products with non-traditional protein plant ingredients involves opportunity to use mustard seeds and products of its processing for this purpose. Despite valuable properties of this crop, the functional and technological characteristics of mustard seeds have not been sufficiently studied. The purpose of the research was to assess the functional and technological characteristics of a mustard-based protein supplement with the prospect of using it in sausage production technology. The study was conducted at the Food Technology Department of the Don State Agrarian University and in the conditions of LLC “Myasokombinat,” in Razvilnoe, Peschanokopsky district, Rostov region. High functional and technological properties and nutritional value of mustard flour allowed recommending it as a domestic functional supplement of vegetable origin for the technology of meat and vegetable sausages of a wide range.
Comparative assessment of cows by daughters from different breeding bulls in terms of milk production
Authors: Gorelik O V , Brjanzev A Yu , Safronov S L , Gritsenko S A , Shakirov D R
Published: March 2021

The increase in the productivity of cows is inseparably linked with the intensification of selection work with dairy cattle. All over the world, dairy cattle are used to obtain milk, including such related ones as black-and-white, Holstein, Dutch, which differ in economically useful qualities depending on the climatic and ecological-forage conditions of the breeding zone, and the gene pool of breed resources. Animal perfection is achieved by selecting the best males and females for reproduction and individual selection. The transmission of genes from generation to generation is carried out from father to son, from mother to son, from father to daughter, from mother to daughter. The rate of genetic improvement in dairy cattle populations depends on the efficiency of the assessment, selection and use of these groups of animals. Currently, the farm uses the daughters of sire bulls belonging to 3 Holstein lines. Several breeding bulls are used in each line. So, at present, the farm uses 17 bulls-sires of the Vis Back Aydial 1013415 line, 10 bulls of the Reflection Sovering 198998 line and 3 bulls of the Montvik Chief 95679 line, but the daughters of not all breeding bulls are already used in the herd. The belonging of cows to a certain line reliably at a high level of reliability influences the indicators of milk productivity. The decrease in milk yield in cows of the Montvik Chieftain 95679 line is accompanied by an improvement in the quality indicators of milk, namely, MJ in milk. Daughters of bulls-producers of a certain line differ in their productive qualities. The best indicators were found in the groups of daughters of sire bulls: Emen 105018721 and Pilot 63811814 (Reflection Sovering line 198998); Reverse 2708 (Montvik Chieftain line 95679); Tek 69052876 and Fennek 4241542328 (Vis Back Aydial line 1013415).
Mathematical modeling of multicomponent beverages with a balanced composition of nutrients
Authors: Varivoda A A , Temerbaeva M V , Uryumtseva T I , Gerashchenko L A , Svirina A G
Published: March 2021

The article assumes that formulas for multicomponent beverages based on dairy and vegetable raw materials were developed according to the principles of food combinatorics using methods of mathematical and computer modeling. The whey was used as a basis, plant materials were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids. Mathematical planning was used to form criterion equations for beverages characterizing the maximum content of essential nutrients. The formulas for beverages “Spinach” and “Pumpkin” were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is 1: 1.45: 3.03 for “Pumpkin” and 1: 1.34: 2.57 for “Spinach”. The storage terms of the developed beverages were determined taking into account changes in organoleptic and microbiological indicators. The optimal storage terms based on organoleptic changes suggests that the developed beverages will be competitive. The study of changes in the microbiota of ready-made beverages during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the beverages meet the current regulatory requirements for the presence of opportunistic microorganisms. The developed integrated approach to the production of multicomponent beverages can be used by any market operator in the production of not only beverages, but also various food products.
Possible replacing antibiotics with natural feed supplements in poultry farming
Authors: Slozhenkina M I , Gorlov I F , Komarova Z B , Rudkovskaya A V , Tarasov E N , Kurmasheva S S , Natyrov A K
Published: March 2021

Among veterinary drugs and feed additives, antibacterial agents occupy a special place, which are used not only for the prevention and treatment of bacterial diseases, but also as powerful growth stimulants. It is known from numerous publications that antibiotics used in the poultry industry pose a serious threat to human health. This article presents the results of studies of the effectiveness of the feed additive FRA® S12 and dietary supplement “Lactusil”, as an alternative to the antibacterial drug of the class of cephalosporins, when growing broiler chickens. Feed additive FRA® S12 and dietary supplement “Lactusil” had the most significant effect on the meat productivity of chickens in II and III experimental groups in comparison with the antibiotic drug (test I group). The excess in live weight was 3.09 and 2.58%, the slaughter yield - by 0.9 and 0.4%, the weight of the pectoral muscles - by 16 and 10 g, the yield of grade I carcasses - by 6.9 and 6.2% … The level of erythrocytes in the blood of chickens in test groups II and III was higher than in test group I by 19.87 and 15.06%, the hemoglobin concentration - by 6.37 and 5.42%, the hematocrit content - by 3.28 and 2, 83. The results obtained substantiate the possibility of replacing antibiotic drugs when growing broiler chickens with alternative ones: feed additive FRA® S12 and dietary supplement “Lactusil”.
Using stabilizers in frozen yoghurt production
Authors: Filatov A S , Mel’nikov A G , Mel’nikova E A , Skorokhodov E A , Mosolova N I , Kruchkova V V , Brekhova S A
Published: March 2021

The article discusses the possibility of using various stabilizers in the production of frozen yoghurt. In the study, the following stabilizers were used: starch in the amount of 1.5% by weight of the raw material, starch in the amount of 2% + yolk in the amount of 1.8% of the weight of the raw material; gelatin in an amount of 1.5% by weight of raw materials; pectin in an amount of 1.5% by weight of raw materials. To determine the quality indicators of the produced product, organoleptic and physico-chemical indicators were determined. Organoleptic indicators were performed using the ranking method and tasting. Physicochemical indicators were carried out according to the recommended methods. In terms of organoleptic characteristics, all samples, except for sample 3, had a homogeneous structure; in sample 3, the presence of a stabilizer was felt in the structure. Sample 3 had a slight starch flavor and sample 5 had a pectin off-flavor. The main physical and chemical indicator for the consumer is the melting time. On average, a control sample without a stabilizer melted in 982 seconds, sample 2 with a stabilizer, starch in an amount of 1.5% of the product weight - in 1027 seconds, sample 3 with 2% starch + 1.8% yolk - 1214 seconds, sample 4 with a stabilizer gelatin - 3252 sec did not pass into a full liquid state, sample 5 with pectin stabilizer - in 2537 sec. Mass fraction of fat and acidity were within the normal range.
Study of changes in active acidity (ph) in sausages
Authors: Artamonova M P , Khayrullin M F , Zamkova P A , Kostikova O V , Popov P V
Published: March 2021

Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.
Influence of the prebiotic feed additive “Vetokislinka” the microflora of the feces and hematological parameters of calves of milk period
Authors: Khaziakhmetov F S , Safronov S L , Knysh I V , Fedoseeva N A , Kosilov V I
Published: March 2021

The results of studying the effect of the prebiotic feed additive “Vetokislinka” on the microflora of feces, hematological parameters and the growth rate of calves of the milk period are presented. Calves of the control group received the basic diet without the inclusion of the studied prebiotic. The calves of the experimental groups were fed with the prebiotic Vetokislinka in a dose of 0.8 in addition to the basic diet; 1.0 and 1.2 ml per 1 liter of drinking water from 6-10 to 90 days of age, daily frequency, 2 times a day (50% of the daily value). According to the research results, it was found that an effective dose of the prebiotic feed additive “Vetokislinka” was a dose of 1 ml per 1 liter of drinking dose, which had a positive effect on the microbial landscape of feces in calves, in which there was a significant increase in the number of normal flora: lactobacilli and bifidobacteria, as well as a decrease in Escherichia. Within the physiological norm, the use of the prebiotic “Vetokislinka” promoted an increase in erythrocytes by 9.1%, hemoglobin by 11.3%, platelets by 15.2% compared to the first control group (p < 0.05). The average daily gain of calves was significantly higher by 9.8%, while reducing feed costs per 1 kg of live weight by 8.8%. The economic efficiency from the introduction of the prebiotic supplement “Vetokislinka” into the diet of calves, at a dose of 1 ml / head per 1 liter of drinking water, per calf was 561.6 rubles.
Technology rejection from antibiotics in pig breeding through the use of probiotics
Authors: Slozhenkina M I , Gorlov I F , Miroshnik A S , Nikolaev D V , Mosolova N I , Radchikov V F
Published: March 2021

The article presents innovative technology development results of introduction of lactulose-containing probiotics for pig feeding. The purpose of the work is to study combined effect of biologically active additives «Lactumin» and «Lactusil» in comparison with drug for veterinary use (DP) in feeding young pigs on physiological state and productivity of animals. The scientific research was carried out on basis of farm-breeding plant named after Lenin of Surovikinsky District of Volgograd Region from January 2019 to June 2019. For this, 4 groups of large white piglets were formed. Each group consisted of 30 animals of two months old animals. Animals of the control group received a general economic diet (GED); analogues of experimental group I - GED + DP at a dosage of 6 mg per 1 kg of animal weight within 14 days; II experimental group - GED + a mixture of dietary supplements «Lactumin» and «Lactusil» at a dosage of 0.2 mg / kg of live weight each. In general, the use of biologically active additives «Lactumin» in common with «Lactusil» in diet of farm animals in comparison with DP did not have a negative effect on physiological state and level of humoral immunity. At the same time, the highest indicators of humoral immunity were found in animals of II experimental group, that received feed additive «Lactumin».
Influence of food additives for quality indicator of yeast dough
Authors: Vasukova A T , Adzhian E A , Strocova A S , Moshkin A V
Published: March 2021

In this article is presented the method and technology of preparation wheat and rye dough with hemp flour, elaborated technological parameters of preparation products from yeast dough with hemp flour additive and researched its influence for the duration of the technological process of preparing buns; determined the impact of different dosage of hemp flour for organoleptic and physical and chemical indicators of quality; shown comparative assessment of amino acids’ composition of developed samples with controls. Furthermore, it was found that an increase of fermentation intensity and gas formation with a concentration of up to 10% contributed to an increase in the specific volume and a change in the porous crumb structure of the bun. It’s showed that an increase of dosage of hemp flour over 10% reduce porous crumb structure-specific volume and adverse effect for structural and mechanical indicators of bun’s quality, such as decrease of gluten, concentration of starch, which is main source of fermentable sugars, porous crumb structure and specific volume.
Method for production of ham products
Authors: Bozhkova S E , Zvorygina A S , Gorlov I F , Slozhenkina M I , Shakhbazova O P , Natyrov A K , Miroshnik A S
Published: March 2021

The article is devoted to development of functional meat products made from beef obtained from crossbred bulls by Red Steppe cow breed with Kazakh white-headed bulls. The main raw material in the design of the ham recipe was beef obtained from crossbred bulls ¾ blood of Kazakh white-headed breed. Its functional and technological parameters were follows: pH was 6.73; dry matter content - 29.55 5%; fat content - 9.20%; protein content - 19.45%; water-holding capacity - 0.47-0.48 kg of water per 1 kg of raw materials. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals, is being considered. The developed products have pleasant taste and aroma, that is specific to this type of product, elastic consistency, characterized by high quality indicators. Cost price of ham samples for elderly nutrition - 420.0 and 420.8 rubles per 1 kg, that confirms feasibility of this development.
Changes in the cheese “pokrovskiy” microstructure during the ripening process
Authors: Ermolaev V A
Published: March 2021

Issues of cheese microstructure in relation to the determination of its quality characteristics at various stages of the ripening process are of considerable interest. For the correct performance of the production process, it is important to get knowledge about the changes in the capillary structure of the curd mass in the process of cheese ripening and further storage. As a result of the conducted research, it was established when, in the process of ripening, a pattern begins to appear in the Pokrovskiy cheese. It was studied how the size of fat droplets changes during its maturation. The size of the cheese microcapillaries was determined. The dynamics of changes in the elemental composition of thecheesePokrovskiy in the process of its maturation has been investigated. The location of calcium phosphate in the curd mass at different stages of ripening is determined. The possibility of its identification using a scanning electron microscope has been proven.
Young sheep of Romanov breed: productivity and biological features at different levels of energy and protein in the diet
Authors: Dvalishvili V G , Khodov A S , Gorlov I F , Anisimova E Yu , Mosolova N I , Filipov N V
Published: March 2021

The experiment was performed on two groups of Romanov sheep at the age of from 3 to 10 months under different rearing and fattening conditions at the “Pokrov” sheep farm in the Tver region. An increase in metabolic energy and crude protein in the diets of animals from 3 to 7 months of age led to an increase in the growth intensity of the body weight in Group II. The live weight of rams at the age of 7 months was greater by 5.79 kg or 17.75% in Group II than in Group I, and the daily gain increased from 138 g to 186 g. In terms of the daily gain, the difference at this age was 45 g or 32.37%. According to the slaughter results, the pre-slaughter weight of the rams in Group II increased by 9.73 kg or 22.3% compared to Group I; the hot carcass weight was greater by 5.08 kg or 25.5%; the slaughter weight by 6.4 kg or 31.1 %; and the slaughter yield increased from 47.3% to 50.7%, or by 3.4 absolute percent. The histological studies of the longissimus muscle showed, that in Group II, the diameter of muscle fibers increased by 4.3 μm or 15.7%, the diameter of fat cells by 6.2 μm or 10.4%; and the numbers of muscle and fat cells per 1 cm2 of the longissimus muscle increased and amounted to 5.6 and 28.6%, respectively. The width of the connective tissue decreased by 5.2 μm or 14.7%. The difference in the amounts of wool shorn—original and clean fiber—was 0.27 and 0.20 kg or 20.1 and 21.1% in favor of Group II animals with an increased level of energy and protein in their diets. The histological studies of skin showed, that the total skin of rams in Group II (at intensive feeding) was thicker by 523 μm or 22.6% than in Group I, with the pilar layer being thicker by 231 μm or 15.1%. The thickness of the reticular layer increased by 290.5 μm or 38.8% in young animals of Group II. The 3-7 month old Romanov rams with the live weight of 16-38 kg and 186 g of the daily body weight gain had requirements for 1.45 kg of dry matter (DM), 1.50 energetic feed units (EFU) of exchange energy, and 186 g of crude protein per 1 head a day at a cost of 7.8 kg of DM, 8.06 EFU of metabolic energy, and 988 g of crude protein per 1 kg of increase.
Brine-ripened cheese for prevention of selenium deficiency
Authors: Mosolova N I , Gorlov I F , Slozhenkina M I , Bozhkova S E , Belova D S , Mishina O Yu , Brekhova S A
Published: March 2021

Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.
The influence of plant components on physicochemical and structural-mechanical properties of curd dessert
Authors: Ryaskova A D , Slozhenkina M I , Bozhkova S E , Sivko A N , Mosolova N I , Mishina O Yu
Published: March 2021

The article presents results of a research on the quality parameters of raw cow milk and a curd product developed. The parameters of raw cow milk were evaluated according to the following methods: sensory aspects according to GOST R ISO 22935-2-2011, the protein weight fraction by the Kjeldahl method (GOST R 53951-2010), fat by the acid-butyrometric method (GOST 5867-90), acidity by potentiometric method (GOST R 54669-2011), and density by hydrometric method (GOST R 54758-2011). The physicochemical parameters of the curd product samples were studied according to the generally accepted methods, i.e. the protein weight fraction by the Kjeldahl method (GOST R 54662-2011), fat by the acid-butyrometric method (GOST 5867-90), and pH by the potentiometric method (GOST 32892-2014). The developed product samples were examined for their storage capacity; the nutritional and biological values were determined using the reference tables developed by I.M. Skurikhin. According to the research results, a plant component, namely, blackcurrant jam added to the product to enrich its composition and impart certain sensory properties to the product has been considered appropriate. There has been revealed the optimal concentration of a plant component that improved the sensory characteristics of the curd dessert, i.e. jam of 15% of the curd base and dihydroquartzitin of 0.05% of the curd base. The research has also found that blackcurrant jam in the recipe increased the weight fraction of protein by 0.3% and the weight fraction of fat in dry matter by 1.3% in the cottage cheese dessert. Dihydroquercetin in the product composition favorably affected the shelf life of the curd dessert in comparison with Control sample, since this additive leveled oxidative reactions, contributing to the spoilage of the curd dessert in storage of the product. According to the research results, all the components added into the curd dessert recipe had a positive effect not only on sensory and physicochemical indicators, but also on biological and nutritional value.
Food pectin-containing phytocompositions as the basis of functional herbal teas
Authors: Donchenko L V , Limareva N S , Temnikov A V , Sokol N V , Gorlov S M
Published: March 2021

Tea drinks are the most common type of food products for therapeutic and preventive nutrition. This article is about the results of research on pectin-containing phytocompositions as the basis of functional herbal teas. Selected samples of medicinal raw materials: Acorus calamus, Elecampane, Eleutherococcus, Polýgonum aviculáre, oregano, St. John’s wort, motherwort, arrow, dill, Bidens tripartita L., purple Echinacea, dioecious nettle, peppermint, plantain large, aronia, hawthorn, Rosehip, marigold medicinal, chamomile and Siberian fir needles have shown that in addition to the known pharmacological properties, it can be considered in herbal teas as a raw material containing pectin substances. It should also be noted that the pectin substances of medicinal plants belong to the group of low-esterified pectins (E<40%), which indicates the possibility of their use as complexing agents. The results of experimental studies have confirmed the feasibility of using black and green tea as a base component with high antioxidant properties.
The results of organoleptic assessment of a fermented milk product for functional nutrition
Authors: Mullagulova G M , Avtuyhova O V , Rebezov Ya M , Vorobyev D I , Goncharov A V
Published: March 2021

The problem associated with the gradual improvement in the quality of human nutrition today is one of the most important and urgent tasks. A balanced diet ensures diseases prevention, creates all the necessary conditions for the normal body development and its ability to withstand various adverse environmental factors. Dairy products have a significant biological value for human nutrition. Fermented milk products contain all the necessary constituent parts of milk, but at the same time in a more digestible form. The purpose of these studies was to conduct an organoleptic assessment of the developed functional fermented milk products. The organoleptic indicators of four samples of the developed product were assessed according to a standard 5-score scale by tasting with filling in tasting cards. A profilogram of the organoleptic indicators of the samples was created. The results showed that the best organoleptic indicators were in the sample with the addition of mint extracts, and the lowest indicators were in the sample with the basil extracts.
Study of the “Pokrovskiy” cheese microstructure at various degrees of maturity before drying, after freeze drying and after vacuum drying
Authors: Ermolaev V A
Published: March 2021

The article presents studies of the “Pokrovskiy” cheesemicrostructure at various stages of ripening; cheesesampleswere taken at each stage of ripening and were dried by freeze-drying and vacuum drying, and then were subjected to microstructure studies. By micrographs of the cheese “Pokrovskiy”after vacuum and freeze drying, it was found that the cheese has a cellular structure from the first days of ripening. Drying the cheese allowed performing a more detailed study of thecheese structure. After drying, a cellular structure of the cheese was revealed.
Development of probiotic drink production technology with the addition of citrus juice
Authors: Smotraeva I V , Gargalyk A S , Balanov P E , Ivanchenko O B , Kuznetsova T A
Published: March 2021

The study examines the possibility of expanding the international market for low-alcohol products by modernizing the traditional probiotic drink made from grain raw materials, which is popular in Eastern Europe - kvass. In particular, it is proposed to solve this problem by developing a fundamentally new version of kvass based on orange juice, honey and spices. During the work, 5 samples were made using various strains of yeast and lactic acid bacteria. During the physical and chemical analyses and tasting evaluation of the samples obtained, it was revealed that all samples comply with the norms established in interstate standards. It is noteworthy that the samples made using the bacteria Lactobacillus acidophillus, which are usually used in the production of lactic acid products, and not in plant-based drinks, received the highest consumer rating.
Approaches to study the oxidative stability of oleogels
Authors: Frolova Yu V , Sobolev R V , Sarkisyan V A , Kochetkova A A
Published: March 2021

Research is currently underway on structured edible oils (oleogels) as an alternative to traditional fats in healthy food technologies. The main function of oleogels is to replace trans-isomer and saturated fatty acids in food products. In this regard, most studies are focused on the structural and mechanical properties of oleogels and the factors influencing structural formation. However, insufficient attention is paid to the study of oxidative processes in such systems. This work aimed to study the oxidative stability of oleogels based on sunflower oil and beeswax during storage. Oxidative stability studies were carried out using standard (ISO 3960: 2007, Cd-12c-16 AOCS) and original (by measuring the rate of dye penetration into the oleogel volume) methods. Oleogels were stored at 35 °C for 144 hours. It was found that 3% and 6% of beeswax in the composition of oleogel express the prooxidant properties relative initial oil.
The analysis of the factors influence on stock breeding in Volgograd Oblast during the pandemic
Authors: Glushchenko A V , Maliy N A , Slozhenkina M I , Mosolova D A
Published: March 2021

The article presents a model of analyzing the factors, influencing the stock breeding production volume in Volgograd Oblast during the pandemic. The suggested model van be used by state authorities for elaborating the programmes aimed at supporting the agriculture and strengthening Russia’s and Volgograd Oblast’s food security in particular. Besides, this model can be integrated into agricultural enterprises’ management systems, as it allows analyzing the internal and external factors’ influence on the agricultural producers’ financial and operational activities’ indicators. The model also helps developing the measures, which ensure the minimization of the aforementioned factors’ negative effect anв the creation of new opportunities for production development. The application of this model helps discovering the stock breeding production growth reserves in the times of uncertainty. What is more, the factors, listed in the research can be used for analyzing the deviations of efficiency indicators from those, which were planned in the course of providing state support to stock breeding enterprises. The article presents the analysis of the external factors’ influence on the production volumes’ development in the framework of COVID-19 spreading in Volgograd Oblast.
Relationship between the natural resistance of cows of different genotypes and their dairy productivity
Authors: Gorlov I F , Shakhbazova O P , Radzhabov R G , Karatunov V A , Mosolova N I , Mishina O Yu
Published: March 2021

The article considers the regularities of the adaptive ability of cows of different genotypes. The study is based on traits of natural resistance and biochemical analyses of blood serum. Crossbred animals in Group III have been found to have higher indices of the natural resistance of the organism. The metabolism intensity in the animal body was indicated a high immunological status, i.e. the bactericidal activity of blood serum (BABS) of crossbred first-calf heifers was 83.1%, which was higher by 7.4% than the analogs’ indices in Group II and by 5.8% than indices in Group I. Similar results were recorded in terms of the lysozyme activity of blood serum. The highest phagocytic activity (PhA) was also found in crossbred heifers. The increased metabolism in the body of crossbred heifers can be explained by the effect of heterosis.
Nonspecific resistance to keratoconjunctivitis of moraxellosis etiology in young cattle
Authors: Sotnikova L F , Pimenov N V , Goncharova A V , Nazimkina S F , Slozhenkina M I , Mosolov A A
Published: March 2021

The key problems in the study of the pathogenesis, therapeutic, and prophylactic tactics in keratoconjunctivitis caused by the Moraxella bacteria are the issues of immunoresistance of a susceptible organism and immunotropic reactions. The paper presents research data revealing the mechanisms of young cattle’s immunoreactivity to experimental M. bovis infection into the conjunctival sac. The immunoreactivity mechanisms in terms of the indicators, such as the level of A, M, and G immunoglobulins in the lacrimal fluid, lysozyme activity, the total protein concentration, and bactericidal activity in the lacrimal fluid and in the blood serum, have been found. There was shown systemic immobilization against the background of local manifestation.
Modern problems of nutrition of the Russian population
Authors: Salaev B K , Natyrov A K , Ubushaev B S , Bolaev B K , Fedotova G V , Yuldashbaev Yu A , Leshcheva M G
Published: March 2021

More and more evidence has proven that nutritional issues are serious enough and malnutrition can lead to health deterioration of the working-age population and the country can face a decrease in life expectancy. The study of lifestyle of the working population and nutritional analysis of their diet found that the country needs to find proper diet for them. The problem can be solved by developing the technology for new products that contain necessary nutrients and low calories which reduce the overall load on the diet. The principles of functional nutrition developed in foreign countries can serve as a basis for a new direction of development.
Ethological and clinical reactions of dairy goats under the conditions of the extreme continental climate of the Lower Volga
Authors: Chamurliev N G , Shengelia I S , Zykova A A , Slozhenkina M I , Mosolova N I , Frolova M V
Published: March 2021

The research study was devoted to the adaptive properties of dairy goats that were imported from the Netherlands (Saanen breed) and Germany (Anglo-Nubian breed) and were adapting to the new conditions of the extremely continental climate of the Lower Volga region. The adaptive properties of the goats were assessed with respect to ethological and clinical indicators, taking into account the season of the year. The daily behavior of goats in conditions of year-round zero grazing was as follows: the standing time of the animals ranged from 242.6 to 248.5 minutes and amounted to 16.85 and 17.26%; the lying down time lasted for 258.5 and 262.4 minutes or 17.95 and 18.22%; the motor activity made 370.6 and 373.4 minutes or 25.74 and 25.93%; and the night rest was recorded for 486.0 and 490.0 minutes or 33.75 and 34.03%. A significance was established in favor of Anglo-Nubian goats in terms of the feeding time for 12.7 minutes (P<0.05) and ruminating time while standing for 5.8 minutes (P<0.05). Saanen goats significantly (P<0.05) exceeded Anglo-Nubian goats in terms of day-time sleep, contact with other animals, and milking. The maximum body temperature in both groups was noted in the summer period at an ambient temperature of from +23 to +34 °C, i.e. 39.4-39.9 °C for Saanen breed and 39.4-39.7 °C for Anglo-Nubian breed. The minimum indices were established in the winter period at the air temperature range from -10 to -16 °C, namely, 39.0-39.3 for Saanen goats and 38.6-38.8 °C for Anglo-Nubian ones. In the autumn-spring period, the body temperature indices of both Saanen and Anglo-Nubian goats were higher than in winter and lower than in summer.
Biotechnological aspects of ensuring the dairy food safety
Authors: Evdokimov I A , Khramtsov A G , Emelyanov S A , Lodygin A D , Volodin D N
Published: March 2021

One of the urgent issues of modern food industry is the biological safety. In this regard, especially important for ensuring the safety of functional dairy food for healthy nutrition are new methods developed for the primary sanitation of raw milk, prior to technological processing, in order to reduce the bacteriological contamination and extend the shelf life of the food produced. This is of particular importance for improving the biotechnological properties of milk used in cheese making. The purpose of the work was to develop alternatives to innovative technologies for the heat treatment of raw milk by mild heating that ensures a controlled decrease in its bacterial contamination with a targeted effect on especially dangerous and heat-resistant spore-forming bacteria. Based on biotechnological principles, the theoretical foundations of the bacterial sanitation of dairy raw material prior to technological processing have been studied and developed; the parameters of mild heat treatment that provides a decrease in bacterial contamination by six orders of magnitude, with spores being converted into vegetative forms and subsequently destructed, experimentally and analytically substantiated; the suitability of cheese and other technological properties of raw materials has been increased; the shelf life has been prolonged; and innovative technologies for the production of biologically safe dairy products have been developed. There has been developed a procedure for the heat treatment of low-grade cow’s milk - raw material - for further reservation or use in technological processes in order to improve its microbiological and technological properties and increase the product shelf life. Studies have been performed to inactivate spore-forming bacteria in milk, which has halved their incubation time.
The structure of the seed coat of valuable forage plant Galega orientalis Lam
Authors: Balakina A A , Nefedieva E E , Khramova V N , Gorlov I F , Slozhenkina M I , Poletayev R N
Published: March 2021

The aim of the research was to describe the structure and chemical composition of the hard seed coat of Galega orientalis Lam., as well as some changes in its structure during the seed imbibition. A hard, waterproof seed coat is known to inhibit the germination of seed. The structure of the seed coat was studied on seeds of G. orientalis. It is a valuable forage plant, but it is difficult to cultivate it due to long and unstable germination. The main layers that differ in their structure and functions were identified in the coat of seeds of G. orientalis. The cells of the epidermis of the coat have a thin wall with partial lignification. Hypodermis consists of cells elongated parallel to the surface, the cell wall of which contains a layer of hydrophobic substance suberin. Parenchyma consists of loosely packed parenchymal cells. The studies demonstrated the traits of individual layers of the seed coat of G. orientalis, as well as to trace the changes in the structure of the seed coat during the imbibition of seeds.
Study of centrifugal separation of milk whey and whey concentrates
Authors: Chebotarev E , Maksimenko A , Emelyanov S , Malsugenov A , Lyamina A
Published: March 2021

The properties of dispersed systems in whey and whey concentrates, the features of the processes of their centrifugal separation and the main technological parameters of separation are considered. The properties of dispersed systems are defined through the concept of separability. The formation of a protein precipitation is of great importance in centrifugal separation processes. Technological schemes for separation depend on the origination of whey, the presence of fat and the necessity to isolate certain dispersed particles.
Fermented goat milk product: Improvement of the production technology
Authors: Serdyukova Ya P , Kazarova I G , Zakurdaeva A A , Gorlov I F , Anisimova E Yu , Mosolova N I
Published: March 2021

To date, the population’s nutritional structure in the Russian Federation is defective and the nutritional status has considerable deviations from the balanced nutrition formula with respect to the consumption of micronutrients - vitamins and minerals, in particular, trace elements of many organic compounds of plant origin - and polyunsaturated fatty acids that are important in the regulation of the metabolism and functions of individual systems and organs, as evidenced by regular epidemiological studies conducted by the Institute of Nutrition of the Russian Academy of Sciences. In the Russian Federation and everywhere in the world, there is a decline in milk production, with the demand for dairy products increasing, so the dairy industry has a goal to stop the milk production drop. One of the possible ways to solve the problem is developing new technologies and improving available equipment, as well as implementation of milk from other animals, in particular, goats into the dairy industry and development of technology for goat milk products. The latter is investigated in our scientific work. One of the features of the goat milk is that it contains more fat than cow milk, but the goat milk fat is healthier, since it is represented mainly by polyunsaturated fatty acids that normalize cholesterol metabolism and help to increase immunity. This milk is hypoallergenic, contains considerably less lactose and is similar to human breast milk in terms of beta-casein content.