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.

Introduction: In connection with the acquisition of new data in the field of metabolic aspects of food pharmacology and toxicology, the production volume of functional products is growing every year and is one of the important priority directions for the development of the food industry. To enrich bakery products, bioactivated grain, flour from whole wheat and rye, and bakery mixes using these types of flour have been widely used lately. The preparation of grain bread based on a bakery mix made from wheat and rye bioactivated by the disintegration-wave method leads to products with a sticky, highly kneadable crumb.Purpose: To develop a bakery mix using flour from whole grain bioactivated wheat and rye and a technology for functional bread of improved quality based on it.Materials and Methods: The objects of research were ten samples from baking mixes with different compounding components. In the fermentation test, the fermentation activity was determined on the National rhizograph, the acidity was determined by titration. The quality of bread after 20 hours of storage and its chemical composition were evaluated in accordance with generally accepted methods specified in current standards.Results: The best dough properties and bread quality were observed in the sample made based on the bakery mix without the use of dry wheat gluten, with an increased dosage of ascorbic and citric acids, whey, in which 100 grams contained equal parts of flour from whole grain bioactivated rye and wheat, peeled rye flour, and first-grade wheat flour (each at 23.63%). As a result of evaluating the chemical composition of the developed product, it was found that it is classified as a functional food due to its significant content of magnesium, phosphorus, iron, thiamine, and riboflavin.Conclusion: The choice of a bakery mix composition using flour from whole grain bioactivated rye and wheat has been justified to produce functional bread with a nearly non-kneadable crumb. A preparation technology has been developed, which will intensify the technological cycle of product production by eliminating the dough fermentation stage.

Introduction: In aseptic filling systems, packaging materials are sterilized using various methods to eliminate microorganisms. One of the most popular methods for sterilizing packaging materials is the use of hydrogen peroxide. The wetting property of the surface plays a crucial role in ensuring effective inactivation of microorganisms and uniform treatment of the aseptic packaging. Improving the wetting properties of hydrogen peroxide solutions by adding surfactants will enhance the contact of the sterilant with the lyophobic multilayer packaging material's treated surface, providing the necessary sterilizing ability and disinfectant action during the aseptic filling of milk and dairy products.Purpose: To study the wetting properties of concentrated hydrogen peroxide solutions on various substrates and the possibility of their correction with surfactants to ensure better packaging wetting and safe disinfection processes.Materials and Methods: The objects of the study included the disinfecting substance and sterilant - hydrogen peroxide, surfactants used as technological aids in the food industry, and combined multilayer packaging materials based on paper, cardboard, aluminum foil, and polymer materials used in aseptic milk filling processes. Wetting ability was evaluated by the contact angle in a 3-phase system: adhesive (hydrogen peroxide, water, surfactant solutions) - substrate (packaging material, steel plate, glass) - air using the drop shape analysis based on the Young-Laplace method; surface tension was determined by the optical drop shape analysis using the DSA25S device; surface tension of solutions at temperatures ranging from 30 to 70 °C was determined using the maximum bubble pressure method. The presence of residual amounts of the surfactant polysorbate on the sterilized packaging material was analyzed by HPLC.Results: The Tetra Brik®Aseptic packaging material exhibits pronounced lyophobic properties. The introduction of 0.1% polysorbate surfactant into the hydrogen peroxide solution (~35% w/w) reduced the contact angle by more than 50%, from 93.75° to 40.99°, and significantly decreased the surface tension (45-48%).Conclusion: Improving the wetting properties of hydrogen peroxide solutions will enhance the contact of the sterilant with the treated surface of the lyophobic multilayer packaging material by adding a surfactant, ensuring the necessary sterilizing ability and disinfectant action during the aseptic filling of milk and dairy products. The application conditions of hydrogen peroxide solutions with the addition of 0.1% nonionic surfactant polysorbate in aseptic filling, considering both effectiveness in disinfecting packaging material and safety related to the removal of its residual amounts, allow considering it as a technological aid.

Несмотря на большие успехи современной диетологии в настоящее время отсутствует способ персонифицированного питания с учётом всех генетических детерменированных факторов. Цель: Разработать способ персонификации питания с учетом генетически детерминированных факторов. Объект исследований -персонифицированное пищевое поведение. Кишечные микробные энтеротипы идентифицируют с применением полимеразной цепной реакции. Группы крови и резус факторы определяют в реакции агглютинации при помощи цоликлонов или стандартных гемагглютинирующих сывороток. Результаты: Предложен высокоэффективный способ персонификации питания с учетом групп крови (0(I), 0A(II), 0B(III), AB(IV)), резус-фактора крови (Rh+ и Rh-), гендерной принадлежности (α и β) и энтеротипов (энтеротип № 1: бактероиды (Bacteroides), энтеротип № 2: превотелла (Prevotella) и энтеротип № 3: руминококки (Ruminococcus)), позволяющий осуществлять точную и максимально персональную регуляцию пищевого поведения человека. Cпособ персонификации питания с учетом генетически детерминированных факторов предполагает подбор продуктов питания на основе генетически детерминированных факторах: иммунной системы крови -группы крови и резус-фактор, энтеротипах, а также гендерной принадлежности, при этом пищевые продукты подбирают поэтапно, согласно следующему алгоритму: 1) определяют группу крови по количеству агглютининов (α и β) в плазме, агглютиногенов (А и В) в эритроцитах и находят резус-фактор; 2) определяют по реакции изоагглютинации совместимость компонентов продуктов питания с компонентами иммунной системы крови: α и β-агглютининов, А-и В-агглютиногенов, а также Rh+ и Rh-резус-фактора; 3) удаляют из рациона питания пищевые продукты, компоненты которых вызывают реакцию агглютинацию с компонентами иммунной системы крови; 4) определяют методом полимеразной цепной реакции преволирующий энтеротип: энтеротип № 1 бактероиды -Bacteroides, энтеротип № 2 превотелла -Prevotella или энтеротип № 3 руминококки -Ruminococcus; 5) удаляют из рациона продукты питания трудноусвояемые, установленному энтеротипу: для энтеротипа №1 с универсальной белково-жиро-углеводной диетой можно не удалять пищевые продукты, для энтеротипа № 2 с углеводной диетой понижают количество пищевые продукты с большим содержанием белков и жиров, для энтеротип № 3 с углеводно-жировой диетой понижают количество пищевые продукты с большим содержанием белков; 6) удаляют из рациона питания пищевые продукты, компоненты которых вызывают ингибирования синтеза половых гормонов: для женщин -прогестогены и эстрогены, для мужчин -андрогены. Заключение: Нами предложен высокоэффективный способ персонификации питания с учетом групп крови (0(I), 0A(II), 0B(III), AB(IV)), резус-фактора крови (Rh+ и Rh-), гендерной принадлежности (α и β) и энтеротипов (энтеротип №1: бактероиды (Bacteroides), энтеротип №2: превотелла (Prevotella) и энтеротип №3: руминококки (Ruminococcus)), позволяющий осуществлять точную и максимально персональную регуляцию пищевого поведения человека.