All-Russian Scientific Research Institute of the Dairy Industry

The article introduces novel food-packaging films with calcium carbonate (CaCO3) as a mineral filler and dihydroquercetin as an antioxidant additive. The research featured the oxidative spoilage rate of butter packaged in the modified films with different concentrations of calcium carbonate and dihydroquercetin. By the end of the shelf life, the peroxide number increased 4.2–4.9 times in the sample stored in the film with calcium carbonate, depending on the polymer share. The acid number in the butter samples packaged in the low-pressure polyethylene film was 37.9–38.5% of the original background value, regardless of the share of CaCO3 and dihydroquercetin. Dihydroquercetin added at concentrations below 1.0% reduced the peroxide rate of fat by 11.1%, which makes it more effective than the film sample with CaCO3 but without antioxidant. In terms of physical and chemical properties, the butter with 82.5% fat met the requirements of State Standard GOST 32261-2013. The microbiological profiles complied with the national standards for dairy safety (TR CU 033/2013).

3D-printing is gaining more and more popularity in the dairy industry. However, no objective criteria for strength properties have been developed so far. Dairy production needs the ultimate parameters at which a finished 3D-printed dairy product retains its shape and appealing consumer properties. This study tested the strength properties of 3D-systems made from processed cheese. It established a direct correlation between the strength properties and the component composition. Processed cheese cubes of 20 mm each side were obtained from nineteen faces of round filaments with a cross-sectional area of 2 mm², melted layer by layer through an extruder. Protein proved to be the most important component in maintaining the structural and mechanical properties of 3D-systems. The qualitative composition of dairy proteins was as important as its quantity because the samples varied only in the content of skim milk powder and whey protein concentrate. As the protein content increased, the strength properties of the samples deteriorated. The optimal sample had a 1:1.8 mass fraction ratio of whey to casein protein. It exhibited the highest shear (1,831 Pa), tensile (5,885 Pa), and compressive stress (69,068 Pa) values. With increasing casein mass fraction, the strength properties deteriorated. This phenomenon indicated that whey proteins were more suitable for 3D-printing. The obtained data can serve as guidelines in calculating the stability of dairy 3D-systems in the current lack of references and standards.

Alternative disinfection methods involve no chlorine-containing solutions, which, despite their effectiveness, generate toxic by-products. This research compared the physicochemical and antimicrobial properties of electrolytic sodium chloride with electrochemically activated solutions of carboxylic acid salts (sodium acetate, citrate, lactate). The focus was on safety and sustainability. Unsing an electrolysis unit with a diaphragm electrochemical module and electrochemically activated 1% salt solutions, the authors studied the redox potential, the hydrogen ion activity index (pH), the oxidant content (active chlorine equivalent), and the in-vitro bactericidal efficacy against Pseudomonas aeruginosa (strains ATCC 25668, resistant pc 47, 10 min exposure). The sodium lactate provided microbial reduction by 4–6 lg CFU/cm3 while sodium acetate and citrate solutions were less effective (3.9–4.9 and 3.4–4.0 lg CFU/cm3, respectively). In case of sodium chloride, the reduction was as high as 8 lg CFU/cm3, the initial titers being 8.0 and 8.2 lg CFU/cm3. The electrolytic monosolutions of carboxylic acid salts (Kolbe reaction) demonstrated low results in bactericidal agents, pH, and oxidation-reduction potential. Carboxylic acid salts combined with sodium chloride could synergistically enhance the antimicrobial effect while reducing toxic by-products. If optimized, such electrolysis parameters as voltage, current strength, and initial solutions may increase the disinfection efficiency. The results obtained can be used to develop environmentally safe disinfectants for the food industry.

The demand for modified packaging materials increases annually. At the same time, there is growing interest in the development of functional packaging. The incorporation of modifiers, stabilizers, and fillers into polymer matrices can enhance the functionality of the material but may also negatively affect its safety. Polymers are susceptible to degrada-tion, which negatively affects their strength and tensile properties under external factors (physical, chemical or environmental). Packaging containing antimicrobial and antioxi-dant agents is among the most promising, as it contributes to the product quality during storage. Films based on calcium carbonate (CaCO₃) and dihydroquercetin (DHQ) remain insufficiently studied, despite their potential. Such materials are especially relevant for fatty products with a large contact surface area, including butter, cheese, and other solid high-fat foods. Butter is often packaged under conditions that allow oxygen exposure, which initiates oxidative degradation on the surface. Antimicrobial and antioxidant agents in packaging can prevent oxidation. This study aimed to comprehensively inves-tigate the structural and tensile properties of polyethylene films modified with varying contents of CaCO₃ and DHQ. The films were produced via blown film extrusion using a laboratory extruder (SJ-28). Surface analysis was performed using scanning electron mi-croscopy (SEM) and atomic force microscopy (AFM). Fourier-transform infrared (FTIR) spectroscopy was used to examine the film's composition. Based on the results, the modi-fied polyethylene-based film with CaCO₃ and DHQ shows potential for use as food pack-aging with antioxidant properties. The obtained film demonstrated stability of tensile properties, which supports its suitability for reducing the risk of micro- and nanoplastic migration into food during storage.

Introduction: Milk-based multicomponent systems form the basis of most dairy products. Due to the broad variability of their composition, food system developers have virtually unlimited possibilities for creating new types of products. Nevertheless, the use of non-traditional components, such as nut flours, inevitably presents challenges in achieving desirable consumer characteristics. These challenges can be mitigated through the careful selection of stabilization systems. Despite the promising potential of integrating nut components into food matrices, existing international scientific data do not allow for reliable prediction of their behavior within complex dairy systems. Materials and Methods: The study focused on model systems composed of milk, pectin, and walnut flour (WF), varying in the mass fractions of pectin and WF. The research procedure included two sequential stages: preparation of the model systems and their subsequent evaluation. A total of 100 model “milk–pectin–WF” systems were prepared. The parameters assessed included active acidity (pH), titratable acidity, and sensory attributes. Both standardized and original research methods were employed. Data analysis was carried out using Microsoft Excel 2010 (Microsoft Corporation Inc.) and TableCurve 3D software. Results: The analysis of the relationship between the pH of the three-component system and its overall sensory evaluation revealed a clearly defined boundary of the experimental data set in the "pH – sensory index" coordinate space. Near the points where this boundary is intersected, the uncertainty of the relationship was minimal, whereas it increased with greater deviation from these points. The data suggest that the farther the pH value deviates from a certain intermediate level, the more pronounced its influence on the sensory properties of the system becomes. Conversely, at pH values close to this intermediate level, there may be a masking effect or a reduction in the stabilizing effect caused by unidentified components. Thus, the intermediate pH value can be considered a zone of maximum sensitivity of the system to compositional changes, while deviation from this value serves as a factor that increases the predictability of the sensory response. Conclusion: The complex interactions within the “milk–WF–pectin” system require further in-depth study to verify foundational hypotheses and assumptions, and they point to possible approaches for ingredient-based system adjustment. One such approach may involve the introduction of an additional component aimed at selectively modulating the basic processes involved in system formation.

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes-trehalose, isomaltulose, and polydextrose-upon the SCM sensory profile and valuable quality indicators, such as water activity (Aw), viscosity, acidity, crystal size, and Maillard reaction potential (browning index, color change, loss of free AA). The study was performed by making model systems of SCM (MSCM) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCM provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf life of the product. However, only 2 MSCM showed stability of Aw within a 14-d storage period: a composition of isomaltulose and trehalose (each at 22.55%), and a composition of trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%). Trehalose and polydextrose in MSCM with monocarbohydrate added fraction demonstrated their high structure-forming ability, expressed in high values of dynamic viscosity (>30 Pa·s). The MSCM containing a predominant amount of trehalose in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with MSCM with di- and tetra-carbohydrate added fractions with predominant amounts of isomaltulose or polydextrose. Isomaltulose and polydextrose added to MSCM led to pronounced browning, whereas trehalose and sucrose reduced this effect in MSCM with di- and tetra-carbohydrate added fractions. Polydextrose added at 22.55% to carbohydrate fraction of MSCM caused bitterness, whereas the addition at 5.64% did not affect the taste. Based on the results of all the research conducted, the optimal carbohydrate compositions to produce SCM with fewer calories, lower sucrose content, and stable, adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%), and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%).

In 2014-2020, the Russian cheese and cottage-cheese market turned to import substitution, which boosted the volume of whey production. However, whey processing for food purposes remains as low as 20–30%. Despite the constant state control and penalties, most dairy plants prefer to dump whey in the sewage system, where it mixes with wastewater, which is environmentally and economically irrational. The factors that prevent the dairy industry from transiting to complete cycles of whey deep processing include the lack of unified terminology and standardization of secondary dairy raw materials. Mechanisms of dairy protein coagulation are different, which leads to numerous standardization issues. Other technological factors also contribute to the differences in criteria approaches. This article introduces a new whey classification system based on an integrative approach that takes into account the main technological aspects of whey production. It relies on scientifically substantiated mechanisms of protein coagulation, i.e., rennet, acid, acid-cheese, thermoacid, and thermo-calcium, as well as on the principle of microfiltration of dairy raw materials in obtaining micellar casein. As a secondary factor, the research involved curd, casein, and coprecipitate whey. The resulting integrative approach to whey classification will make it possible to perform whey processing depending on whey properties, as well as to create new models of complete deep processing cycle.

Introduction: This article addresses the pressing issue of ensuring the quality and safety of dairy products by combating adulteration, a challenge that continues to plague the dairy industry. Adulteration, often driven by cost-cutting motives, involves altering the composition, quality, or origin of dairy products, even in the face of tightened control measures and improved monitoring systems. Specifically, this study hones in on the problem of species-specific adulteration, particularly the substitution of goat milk with cow milk due to the significant cost differential. Detecting and identifying such adulteration is crucial, and while traditional methods like electrophoresis and chromatography have been used, they are often expensive and labor-intensive. The article explores the use of molecular genetic methods, particularly polymerase chain reaction (PCR), as a more efficient and accurate means of identifying species-specific milk adulteration. Methods like PCR offer high specificity, sensitivity, speed, and the ability to perform quantitative and multiplex analyses.Purpose: The objective of this study is to optimise a method for species identification of dairy products by PCR-based screening using DNA isolated from cow’s and goat’s milk comatic cells.Materials and Methods: This research conducted at the Central Laboratory of Microbiology, All-Russian Research Institute of Dairy Industry, focuses on milk species identification of cattle and small ruminants using a specific set of primers targeting the polymorphic amylogenin gene. The study involves PCR screening with DNA extracted from cow’s and goat’s raw milk utilizing a MiniAmp instrument for the analysis. Qualitative and quantitative assessments of DNA preparations were performed, measuring DNA concentration with a Qubit 4 fluorimeter and Qubit dsDNA BR Assay Kit. PCR analysis was carried out in 25 μl reactions, including key components such as 5xScreen Mix, specific primers, DNA samples, and mQ H2O. The amplification program comprised denaturation, annealing, and elongation steps over a series of cycles.Results: The experiment was aimed at assessing the suitability of primers SE47 and SE48 for amplification of nuclear DNA of milk somatic cells of cattle (Bos taurus) and goats (Capra hircus). Initially, a calculated annealing temperature of 56 °C was used in the PCR reaction, yielding in numerous nonspecific fragments appeared on the electropherogram. To solve this problem, we gradually increased the annealing temperature, which resulted in a significant decrease in the nonspecific fragments number and their complete absence at annealing temperature of 70°C.Conclusion: We succeeded in optimizing a PCR-based detection system for the milk species identification of cattle and small ruminants. The results obtained confirm the possibility of using genomic DNA of milk somatic cells for the successful amplification of species-specific nuclear markers, but there remains a need for further research to determine the sensitivity of the PCR system and the possibility of its use in the analysis of milk processing products.

Cardiovascular diseases (CVDs) remain to be the leading cause of death in the whole world. The structure of nutrition of the population and diet therapy are extremely important factors for prevention and treatment of CVDs. Results of the scientific research obtained over the last decade give new data on the role of certain micronutrients in the physiological processes and pathogenesis of these groups of diseases. The aim of this research was to study the current role of certain trace elements (magnesium, zinc and copper) in the pathogenesis of diseases, including assessment of the level of their intake in different countries. Furthermore, the review considers the necessity of creating new functional products to use in diet therapy for patients with cardiovascular diseases. It includes publications in Russian and English for the period of 2011 to 2022 from open databases PubMed, ScienceDirect, Scopus, CyberLeninka, eLIBRARY as well as from open Internet sources. The research work carried out during preparation of this review was directed to studying the sphere of CVD prevention, role and relevance of the development of functional foods enriched with micronutrients. The data on the dysfunctions of the human body caused by the deficiency of zinc, copper and magnesium intake are presented. The current physiological daily norms for intake of these trace elements in different countries are given, and the dynamics of changes in the norms of intake over the last twenty years is shown. The review summarizes new data on the correlation between the risk of emergence of certain CVD types and the specific features of assimilation of the above-mentioned trace elements. The regulatory conditions acting on the RF territory for introducing trace elements into food products are analyzed. Based on the obtained results, conclusions were made regarding the relevance of the further development of functional foods that do not require changes in the traditional food behavior model.