bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quality and safety monitoring production of boiled-smoked sausages
Authors: Leonov O A , Shkaruba N Zh 
Published: March 2021

Abstract
The main task of a food production enterprise is to obtain high quality, safe and competitive products. One of the effective ways to create guarantees for the production of high-quality and safe products is the development and implementation of a monitoring system for control points of technological processes of a food enterprise. The analysis of the technological process for the production of cooked-smoked sausages showed that the main controlled parameters of the process at various stages are air temperature and humidity. To monitor the technological process of the production of boiled-smoked sausages, a summary table has been compiled, which indicates the controlled parameters and their limit values. Considering that such a parameter as temperature has a tolerance of control boundaries of ±1 °C, the question arises about the accuracy of the measuring instruments used for control. An analysis of the means of control was carried out, and it was revealed that the measurement error should be within the range of no more than ±0.3 °C, and taking into account the aging of the measuring instrument, even less. To assess the compliance with the requirements for metrological assurance of control points, it is proposed to find a correspondence between the assigned limits and the ability of real measuring instruments to carry out reliable control. For the case of detecting inconsistencies in the quality management system of the process, the form of the matrix for the distribution of responsibilities and powers of personnel to perform corrective actions has been developed.
The use of oilseed cake for supplementation of bakery products
Authors: Ermosh L G , Prisuhina N V , Koch D A , Eremina E V 
Published: March 2021

Abstract
The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches and analysis of the effect of oilseed meal on the formation of quality indicators and nutritional value of bakery were carried out. It was revealed that the introduction of rapeseed cake into the recipe composition of yeast dough up to 5% and camelina cake up to 10% of the weight of wheat flour has a similar character and a positive effect on the process of dough fermentation, formation of sensorical aspects. Finished products with rapeseed and camelina cake have a pleasant yellowish-mustard color with insignificant impregnations, good dimensional stability, porosity, and in terms of physical and chemical parameters, it meets the requirements of regulatory documents. An increase in the nutritional value of new types of bakery products is associated with a significant increase in their composition of the total amount of protein, dietary fiber, iron, and B vitamins. Taking into account the taste, it is proposed to use products with rapeseed cake as bread for toasts, products with camelina cake as buns for hamburgers and sandwiches.
Influence of methods of planting micro-plants of potatoes on the number of minitubers
Authors: Shashkarov L , Mefodiev G , Eliseeva L , Filippova S , Selivanov A , Turbina E 
Published: March 2021

Abstract
The paper presents the results of research on the comparative evaluation of methods for obtaining minitubers of potatoes of promising varieties of Russian selection. In the course of research, the most preferred methods for growing micro-plants for each variety were identified, which allow to achieve the maximum yield of minitubers from one plant. Of all the varieties studied in the course of the study, the most balanced by fractional composition was the early variety Udacha. To get the maximum number of mini-tubers of potatoes from one plant of the Gusar and Bellarosa varieties, micro-plants that are previously rooted in seedling cassettes should be planted in the beds. For Charoit, Samba, Courtney, Irbitsky and St. Petersburg varieties, rooted plants should be potted. Potato plants of Pennant, Nevsky and Reggae varieties produced top yields of mini tubers when they were bedded directly from test tubes. Luck variety produced the highest tuber yield when its plants were planted in 5L plastic pots. The Lux variety turned out to be more plastic – the plants formed the same number of tubers in three variants at once. A less preferred method for obtaining minitubers for this variety is to plant pre-rooted plants in the beds.
Quality of poultry meat and eggs
Authors: Smolenkova O V , Novikova O A 
Published: March 2021

Abstract
The article reviews the quality issues of poultry products, in particular meat, liver and eggs. The smallest amount of total cholesterol was found in the liver of females (21.4 mmol/l), as well as in the liver of chickens of the brown cross (26.4 mmol/l) in comparison with the white cross. We noted the greatest amount of vitamin E in chickens of white and brown crosses (33.9 and 40.5 mg%). Broiler chickens’ liver was poor in this vitamin (2.43-4.05 mg%). The smallest amount of total cholesterol was found in white poultry meat of the studied crosses (3.6-6.3 mmol/l). Brown eggshell eggs contained less cholesterol and more vitamin E compared to white eggshell eggs. The smallest amount of fat was found in the pectoral muscles of both males and females of the Ross 308 cross. The thigh muscles of the Ross 308 cross chicks contained less fat, but were poor in protein compared to the Iza Flex cross. The nutritional value of broiler meat from the Iza Flex cross is higher compared to the Ross 308 cross. Thus, from a nutritional point of view, it is better to include white poultry meat in the diet, since it contains the least amount of fat and cholesterol compared to dark meat, as well as eggs with brown shells, because they have a reduced total cholesterol content and contain 1.4 times more vitamin E compared to eggs with white shells.
Modeling the weightof criteria for determining the technical level of agricultural machines
Authors: Rogovskii I L , Titova L L , Voinash S A , Sokolova V A , Taradin G S , Polyanskaya O A , Kokieva G E 
Published: March 2021

Abstract
The article presents the results of theoretical research on the methodological provisions of the weight of the criteria in determining the technical level of agricultural machinery. The expediency of using relative, in parts of change, values of evaluation indicators, which allows to objectively and reliably obtain the value of the weight of the criteria in determining the technical level of agricultural machinery. The applied problem of determining the weights of the criteria in the study of the technical level of combine harvesters is considered. Five criteria are substantiated: reduction of direct costs, reduction of energy consumption, reduction of labour costs, reduction of material consumption, increase of reliability. The weight of the criterion reflects the degree of its importance in the rank of the sequence, their values are in the range 0…1. Five indicators are substantiated: operating costs, direct fuel costs, specific labour costs, specific material consumption, failure time. It is established that in the process of operation of the combine harvester Slavutich KZC-9M with a reduction of 30% of operating costs, the weight in determining the technical level is 0.1473. Studies have shown that a 25% reduction in direct fuel consumption is 0.1228 weight in determining the technical level of the combine harvesters.
Testing of herbal preparations in white wine technology
Authors: Kachaeva N Y , Stribizheva L I , Avdeenko V V 
Published: March 2021

Abstract
The paper gives a comparative analysis of the flocculation ability of gluing preparations of animal, vegetable and synthetic origin. The objects of study were also wort and wine material from the Viognier and Chardonnay grape varieties of the first and press fractions. The optimal concentrations of a specific material were pre-selected. Mathematical processing of the research data showed the reliability of the results. The study showed the feasibility of using herbal preparations, as well as their positive effect on the quality of the product in comparison with preparations of synthetic origin.
Evaluation of the efficiency of using black-mottled cows of the Ural type
Authors: Fedoseeva N A , Gorelik O V , Gorelik A S , Belookov A A , Mizhevikina A S 
Published: March 2021

Abstract
The article assumes that in the Sverdlovsk region, breeding bulls of the Holstein breed with high efficiency according to their maternal ancestors were used on the breeding stock of the black-mottled breed of the Ural spawn. Animals of this type are of high efficiency. The efficiency evaluation of Ural type cows is urgent. The aim of the work is to evaluate the efficiency of the new genotype cows in terms of their milk yield qualities. It has been found that dairy cows show high milk yields. In accordance with physiological laws, they increase until the fourth lactation, and then gradually go down. The first insemination of replacement heifers on the farm is carried out at the age of 18-19 months with a live weight of over 400 kg. This makes it possible to breed healthy strong animals capable of breeding for a long time and having high milk yield. The maximum milk yield is from 21 kg to 1986 kg (from 0.2% to 35.3%); it is more than the actual one. The farm has reserves for increasing milk yield due to measures for the milk efficiency of the first-year heifers and other cows. It will significantly increase the milk yield in the third and further lactation. The authors calculated the life-long milk yield. It turned out that in fact, 84,450 kg of milk can be obtained from a dairy cow during 10 lactations. The efficiency potential of lifetime productivity, based on the maximum milk yield per lactation, was 7077 kg or 8.4% higher. The predicted potential shows that 104 101 kg of milk can be obtained from a dairy cow during 11 lactations. The efficiency fluctuations by lactation are significant; and from the first to the 5th lactation they exceed 150% of the minimum milk yield of dairy cows to the maximum in the same lactation. So, it is possible to make a conclusion about the great changeability of this feature in the herd and the great possibilities of selection at carrying out selection and breeding work on the farm.
Micronutrient value and antioxidant activity of malt wheat sprouts
Authors: Eremina O Yu , Seregina N V , Ivanova T N , Shuldeshova N V , Zaugolnikova E V 
Published: March 2021

Abstract
Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier. The article presents the results of the research on the micronutrient composition of malt wheat sprouts (12 batches) obtained during the germination of wheat grains of the sort “Moskovskaya-56” for malt. The obtained data on the micronutrient composition and antioxidant activity of malt wheat sprouts make it possible to position them as a functional food ingredient. The presented experimental data can be used in the development of fortified and functional food products with the addition of malt wheat sprouts.
Comparative evaluation of composition and properties of milk from cows of different breeds in cheese production
Authors: Gorelik A S , Yarmukhamedova E I , Sharipova A F , Gazeev I R , Kanareikina S G 
Published: March 2021

Abstract
Modern industrial milk processing based on high-tech processes has high demands to the quality of milk used as raw material for the production of a wide range of dairy products. Seasonality of milk production remains a significant problem for dairy cattle breeding. In some seasons, the supply of milk of optimal quality is rather unstable. The purpose of the work was to study the influence of season on the technological properties of milk during its processing into dairy products. As a result of research, it was found that the organoleptic properties of milk met the requirements of regulatory documents. The milk color changed with the seasons. A more intense yellowish tint in the milk color was noted in summer and autumn, which is associated with the carotene content in feed. The highest content of dry matter, SNF, fat and protein in milk was observed in winter, while in summer these values were the lowest. In the spring period, there is an increase in the mechanical contamination of milk up to group 2. In general, the bulk of milk has primary quality. The coagulation phase in cows’ milk was shorter in spring than in other seasons of the year (P <0.001) by 0’05 “- 2’35”, and it was longer in milk obtained in winter. The best speed to clot under the influence of rennet was the milk of cows in summer. Evaluation of milk for thermal stability, depending on the season of the year, showed that it has high thermal stability and can be used for processing into products with a high temperature of pasteurization and sterilization.
The influence of complex spices on the change in the quality indicators of chopped semi-finished products during storage
Authors: Khayrullin M F , Buhteeva Yu M , Kotova P Yu , Glebova S Yu , Karasev A V 
Published: March 2021

Abstract
The trend of active development of consumption of chilled meat products and instant food products has persisted over the past years, despite the fact that the retail price of chilled meat is higher than frozen. This trend is observed not only in Russia but throughout the world. The main factors affecting the preservation of the quality and duration of storage of meat products in the chain from procurement to use by the end user is the composition and concentration of microflora. The active development of microflora during storage is a key indicator of shelf life and a reference point for the manufacturer. Stabilization of microbiological indicators of finished products is an important factor for the manufacturer and can be achieved through the use of active packaging, the introduction of preservatives and antioxidants, including in the composition of complex spices. The article studies the effect of complex spices on the change in microbiological indicators of chopped semi-finished products during storage, assesses the sanitary assessment of the content of BGKP, Listeria monocytogenes, Salmonella, KMAFanM according to the following regulatory documents: GOST 31747-2012, GOST 32031-2012, GOST 31659-2012, GOST 10444.15-94
Dairy productivity of cows - daughters of bull producers
Authors: Gorelik A S , Nesterenko A A , Arkanov P V , Vagapova O A , Melnikova E 
Published: March 2021

Abstract
In the Sverdlovsk region, in herds of Holstein black-and-white cattle of the Ural type, up to 98% of cows are descended from bull producers of foreign selection. Assessment of the influence of a bull producer on the productive qualities of daughters is relevant and of practical importance, especially in conditions of increased blood in the Holstein breed. The daughters of the breeding bull Gavano had the highest indicators in terms of milk production, the daughters of the breeding bull Das were in second place. It should be noted that the milk yield for 305 days of lactation in all studied animals was within the range of 6583 (daughter of bull Cassio) - 8106 (daughter of bull Gavano) kg, which indicates a high potential for productivity in the cows of this herd. The superiority of the daughters of bull Gavano in milk yield ranged from 445 to 1523 kg or 5.5 - 18.8% and was reliable in favor of the former (P≤0.05 - P≤0.01). The highest rates for fat mass fraction in milk were found in the daughters of bull De-Su. 4,0 and 4,01% of fat was in milk of cows-daughters of the Sayan, Mers and Cassio bulls. In terms of protein mass fraction in milk, cows differed from bull De-Su for the worse. In the milk of cows-daughters of other bull producers the protein mass fraction was in the range of 3.13-3.17%. The yield of milk fat and milk protein was more influenced by milk yield in 305 days of lactation. Most of the nutrients were obtained from the milk of the cows-daughters of bull Gavano. The daughters of bull Sayan were in second place, only slightly inferior to them were the daughters of bulls Das and De-Su. Less nutrients were obtained with milk from the daughters of bull Cassio. All cows had a dairy production direction, as evidenced by a high milk yield ratio from 1186 to 1432 kg of milk per 100 kg of live weight of a cow. The farm uses daughter cows from Holstein bull producers with a high genetic potential for productivity.
Variety of dairy ultrafiltration permeates and their purification in lactose production
Authors: Kravtsov V A , Kulikova I K , Anisimov G S , Evdokimov I A , Khramtsov A G 
Published: March 2021

AbstractA large amount of crystalline lactose is produced globally. The major source for lactose production is the ultrafiltration permeate of sweet whey. However, some other rich in lactose sources are available in the dairy industry such as ultrafiltration permeates of milk or acid whey. Although lactose remains the most abundant component in all ultrafiltration permeates, their composition can differ considerably. Specifically, large variations in the content of lactate, citrate, phosphate, and calcium are observed. Modern technology of lactose purification is optimized for the processing of feed with low acidity. Lactic acid cannot be sufficiently removed from acid whey ultrafiltration permeate, i.e. the latter is poorly processable with current techniques. However, a toolbox of industrial purification methods offers alternative ways to refine dairy fluids with high lactic acid or calcium content such as acid whey ultrafiltration permeate. Here we discuss the variety of processes that yield ultrafiltration permeates and present a proximate composition of permeates obtained from different sources in the dairy industry. The methods suitable for the purification of ultrafiltration permeate solutions within the framework of lactose manufacture are reviewed in the paper. We also share our vision on how lactose production can be adapted to the processing of ultrafiltration permeates with high lactic acid content.
Innovative whey based tonic drink with the plant components
Authors: Slozhenkina M I , Skachkov D A , Serova O P , Pilipenko D N , Obrushnikova L F , Mosolova N I 
Published: March 2021

Abstract
The article discusses the relevance of the development of fermented whey beverages with the addition of plant components. The relevance of the study is confirmed by literature sources that indicate the possibility of obtaining such beverages with high consumer properties and high nutritional value from secondary raw materials of the dairy industry. At the first stage of determining the effectiveness of fermentation, the production of prototypes was carried out using lactobraying yeast in various quantities: prototype 1 contained 0.1% lactobraying yeast, prototype 2 – 0.5%, and prototype 3 – 0.9%. At the second stage, for further formation of the optimal taste and functional formulation, experimental samples were made with the addition of various amounts of plant functional components – currant syrup. During the experiment, the following prototypes were developed: sample 4 – with the addition of currant syrup in an amount of 1%; sample 5 – with 3%, sample 6 – with 5%. The data obtained as a result of the experiment confirm the adequacy of the developed formulation and technology of fermented whey based tonic with the addition of plant components and prove its functionality. The developed whey based tonic is a good addition to the diet, has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.
Research of the effect of spinach on the quality indicators of chopped poultry semi-finished products
Authors: Vasyleva N S , Slozhenkina M I , Khramova V N , Shinkareva S V , Chekhova E A , Knyazhechenko O A 
Published: March 2021

Abstract
According to experts and scientists of the processing industry, the production of chicken products is a promising direction, as it allows you to expand the product range. So, in the last few years, along with the classic ones, new technologies for the production of dietary products have been used. The article presents data on the effect of spinach on the organoleptic, physical and chemical properties of minced chicken. The positive effect of spinach and a mixture of proteins on the value of moisture-retaining (MRA) and moisture-binding (MBA) abilities, as well as the nutritional value of semi-finished poultry products, has been proved.
Innovative technology of pork production with the use of phytobiotics
Authors: Nikolaev D V , Slozhenkina M I , Gorlov I F , Miroshnik A S , Mosolova N I , Evdokimov I A 
Published: March 2021

Abstract
The purpose of this work is to study a new phytobiotic with bifidogenic action as an alternative for veterinary drug at the early stage of ontogenesis and measuring its effect on physiological state and productivity of animals. 3 groups of large white piglets at the age of one day were formed selected for the experiment on the farm. A total of 90 similar piglets were selected. The animals were kept under standard conditions adopted in the farm. Piglets in the control group received farm standard diet (SD), analogs of experimental group I - SD + veterinary drug containing in its composition: «Sulfadimezin» (at a dosage of 25 mg / kg of live weight) and «Trimethoprim» (at a dosage of 5 mg / kg of live weight), II experimental group - OR + «Lactusil» (in the amount of 0.2 mg / kg of live weight). The use of the biologically active feed additive «Lactusil» in diet of the animals in comparison with a veterinary preparation containing in its composition: «Sulfadimezin» and «Trimethoprim» did not have a negative effect on the physiological state and level of humoral immunity. The high level of live weight, absolute and average daily gains is confirmed by the results of biochemical, morphological and immunological studies in blood of experimental piglets, which may indirectly indicate the level of metabolic processes in their bodies.
Global problems of biodiversity and food security
Authors: Fedotova G V , Sotnikova L F , Orlova E R , Baranova A F , Goncharova A V 
Published: March 2021

Abstract
The article substantiates the ongoing processes in modern society and their impact on the growth of threats to food security of the countries of the world. The disturbance of the biological diversity of the planet indirectly affects the state of biocenoses and their resistance to destruction and degradation. The anthropogenic influence of mankind and its geometric growth in numbers do not allow the biosphere to restore equilibrium after the intervention and consumption of its resources. The work assesses the role of humans in reducing biodiversity. The conclusion is made about the importance of biodiversity conservation for maintaining the life support of the growing human population and the role of biodiversity in providing the necessary level and availability of food for balanced and sustainable economic development.