bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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.
Enzyme preparations in the technology of whole muscle turkey products
Authors: Kobylyatsky P S , Slozhenkina M I , Karatunov V A , Skripin P V , Nasirov Y Z , Mosolov A A 
Published: March 2021

Abstract
The article presents a study of the effects of the enzyme preparations of protepsin, bromelain, and therizine on the quality characteristics of whole muscle turkey products. A technology has been developed and the enzyme preparations used in the production of whole muscle turkey products have been substantiated. Based on sensory and physicochemical studies, the optimal recipe composition of the product has been proposed. The quality regularities of whole muscle turkey products with respect to the enzyme preparation have been determined. The comparative study of technological parameters, affecting the enzymatic activity, has found that the Protepsin enzyme preparation was optimal for the production of whole muscle turkey products. There have been established proper ripening time for the raw material (12 hours) and the concentration of the enzyme preparation in an amount of 0.2% of the process weight, which made it possible to reduce the technological time of manufacturing whole muscle products by 20%, increase the yield of the finished product by 13%, and reduce the production costs by 13.9%.
Designing a fermented sausage recipe for a healthy balanced diet
Authors: Giro T M , Berdnova E V , Tokareva V A , Korsunov V P , Korsunova E N 
Published: March 2021

Abstract
The formalization of biomedical requirements for fermented sausages for healthy and balanced nutrition was carried out, along with the selection of the ingredients for the recipe, which are enriched with components that improve the functional and technological properties. Using the method of computer simulation, there has been designed a recipe for fermented sausages enriched with an organic additive which reduces the residual level of sodium nitrite.
Characteristics of the cost of electricity consumption in agricultural production
Authors: Kudryashev G S , Tretyakov A N , Batishchev S V , Bochkarev V A , Ochirov V D 
Published: March 2021

Abstract
The paper deals with the issue of the specific contribution of the cost of electricity used for technological needs at agricultural enterprises. The analysis of the technological process of production has been carried out. The classification was completed on the degree of importance according to the volume of electricity consumption. The approximate specific consumption of electricity in the main branches of agricultural production was calculated. The structure of electricity consumption in agricultural sectors is presented. The main directions of optimization of energy consumption costs are shown.
Introduction of information technologies in the agricultural sector as one of the criteria for effective state policy in the field of agro-industrial complex of the Russian Federation
Authors: Fastovich G G , Kapsargina S A 
Published: March 2021

Abstract
The article forms a number of features and problems of legal regulation of information technologies in relation to the institute of agro-industrial complex of modern Russia. During the analysis of legal acts, the authors come to the conclusion that the effectiveness of the state reforms will allow the Russian Federation to implement the vector directions of the information society development Strategy in the Russian Federation by 2030, which in turn will strengthen the efficiency of the agro-industrial complex.