Agrarian-And-Food Innovations最新文献

{"title":"Review for monograph by A.B. Lisitsyn \"History of meat industry of Russia\"","authors":"I. Gorlov","doi":"10.31208/2618-7353-2020-16-94-99","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-94-99","url":null,"abstract":"The review describes the content of the monograph “History of Meat Industry of Russia” by A.B. Lisitsyn. The novelty of the author's approach to the problems of the origin of productive animals, the formation and development of the domestic livestock industry and the meat industry in Russia, the role of prominent scientists in the development of the theory and practice of breeding, feeding and keeping farm animals, scientific support of the principles and methods of production of livestock products, the emergence and development of the meat-processing industry are shown.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91299198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of feed additives on the qualitative characteristics of goat milk and the nutritional value of ferrous milk products obtained from it","authors":"N. Tkachenkova, M. Slozhenkina, A. Mosolov, M. Frolova, E. Mosolova","doi":"10.31208/2618-7353-2020-16-35-46","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-35-46","url":null,"abstract":"Aim. To study the influence of feed additives \"Laktuvet-1\" and \"Kumelakt-1\", used in feeding goats, on the formation of quality indicators of milk produced and the nutritional value of fermented milk products made from it. Materials and Methods. For research, 3 experimental samples of raw milk were obtained: I – control sample, which was obtained from goats that are on a standard feeding ration; II sample – milk from goats, in the diet of which the additive \"Laktuvet-1\" is included; III – milk from goats, in the diet of which the additive \"Kumelat-1\" is included. From all samples of goat milk, cottage cheese, yogurt and cheese intended for baby food were produced. The products were produced using traditional technology in accordance with the current regulatory and technical documentation. Sampling and preparation of samples for laboratory studies were carried out according to a single method in accordance with the requirements of GOST 13928-84. In raw milk, the following indicators were determined: the mass fraction of solids – according to the requirements of GOST R 54668; titratable acidity – according to the requirements of GOST 3624; density – according to the requirements of GOST R 54758; mass fraction of protein – according to the requirements of GOST 23327; mass fraction of fat – according to the requirements of GOST 5867; mass fraction of carbohydrates – according to the requirements of GOST R 54667. In fermented milk products, the mass fraction of dry substances was determined according to GOST 30648.3; titratable acidity – according to GOST 30648.4; mass fraction of protein – according to GOST 30648.2; mass fraction of fat – according to GOST 30648.1. Results. When calculating the yield of cottage cheese, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.18 (group II) and 2.52% (group III) more than in the control group. When calculating the yield of yogurt, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.9 (group II) and 3.1% (group III) more than in the control group. Conclusion. The results of the research indicate a positive effect of the feed additives used on the nutritional value of raw milk, as well as products made from it. In terms of nutritional value, the experimental samples of soft cheese are superior to those of the control sample, which is confirmed by the high quality of the raw milk used. Mass fractions of protein, fat, solids in products produced from experimental samples of raw milk exceed similar values in the control group. Thus, the resulting products have a high energy value and are competitive.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74273342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Components of the quality of products of LLC \"Pyatigorsk Dairy Plant\"","authors":"V. G. Kaishev, O. Sycheva","doi":"10.31208/2618-7353-2020-16-66-75","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-66-75","url":null,"abstract":"Aim. Analyze of the factors shaping the quality and storage capacity of products produced by LLC \"Pyatigorsk Dairy Plant\". Materials and Methods. Process monitoring data, laboratory quality control of finished products, subjected to systematization and analysis. Results. LLC Pyatigorsk Dairy Plant is a large modern enterprise for milk processing and production of whole milk products in the Stavropol Territory. The peculiarity of this plant is that it is provided with its own milk, being part of the agroholding together with LLC \"AgroFirma \"Village named after G.V. Kaishev\" (formerly LLC \"AgroFirma \"Village Voroshilova\"). This is one of the most important components of the quality of products produced by the plant. High product quality and storage capacity are ensured by the production conditions, and, above all, by the ultra-pasteurization of raw milk, which is carried out for 2-4 seconds at a temperature of 137oC, followed by vacuuming for the purpose of deaeration, which is an additional factor ensuring the long-term storage capacity of the products obtained. At the same time, after ultra pasteurization, the bioavailability of 94.1% of amino acids (essential and interchangesable) remains in milk, and during sterilization – only 92.7%. Thus, the next component of quality is effective heat treatment – ultra pasteurization, which ensures not only safety and long shelf life, but also preserves the component composition of the original milk as much as possible. Together with the precise organization of all technological processes under the control of the automated Tetra PlantMaster system, aseptic bottling of products and strict compliance with the requirements of sanitation and hygiene, the entire processing process is a guarantee of obtaining high-quality dairy products. Conclusion. Dairy products produced in LLC \"Pyatigorsk Dairy Plant\" are positioned as natural and environmentally friendly. This is ensured at every stage of the production cycle: environmentally friendly feed ‒ a healthy and highly productive dairy herd – high-quality milk processing ‒ and ultimately – a natural, high-quality and safe dairy product from the end consumer.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90422872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meat productivity of sheep during feeding and fattening","authors":"A. Natyrov, B. Ubushaev, N. Moroz, S. A. Slizskaya, E. A. Yudina, D. A. Sotnikova","doi":"10.31208/2618-7353-2021-16-19-28","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-19-28","url":null,"abstract":"Aim. A comparative study of the meat productivity of sheep during feeding and fattening. Materials and Methods. In the course of the study, generally accepted zootechnical and mathematical methods of analysis were used, including the live weight of lambs was determined by monthly weighing, the meat productivity of experimental animals was studied according to the results of the control slaughter of three rams from each experimental group according to the VIJ method (1978). The digital material was biometrically processed using Microsoft Office Excel program. Results. As our research has shown, the fattening of young animals has allowed to increase the live weight by 3.78 kg or 9.5% compared to sheep on feeding with fertilizing concentrates and by 7.17 kg or 18.5% – with animals without fertilizing. With extensive feeding of lambs from 4 to 8 months of age, the average daily gain in live weight was only 68.6 g, with intensive feeding – 28.7% more. Fattening is the most effective, with an average daily increase in live weight of 129.7 g, which is 2 times more compared to extensive and 25.9% with intensive feeding. The carcass weight of sheep removed from fattening was higher than that of peers removed from intensive feeding by 10.8% and lambs removed from extensive feeding – by 20.9%, and the slaughter yield, respectively, by 0.7 and 1.8 absolute percent. Conclusion. The sheep, which are from 4 to 8 months of age on fattening, had high live weight gains and slaughter indicators. To increase the production of mutton and improve its quality, it is advisable to use animal fattening.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85665348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the quality of the production of half-smoked sausages with the use of food additive \"Blackurt\"","authors":"O. Sangadzhieva, K. Khalgaeva, E.V. Basangova, N.V. Zodbinova, A. V. Ulanova","doi":"10.31208/2618-7353-2020-16-85-93","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-85-93","url":null,"abstract":"Aim. Studying the production technology of semi-smoked sausages on the example of the sausage shop of Afshal LLC, Yashkul district of the Republic of Kalmykia. Materials and Methods. Research on the study of the technology of production of semi-smoked sausages was carried out in the conditions of the sausage shop of Afshal LLC in the Yashkul region, laboratory analyzes were carried out at the enterprise and in the laboratory of the Kalmyk State University named after B.B. Gorodovikov. As an object of research, we chose the semi-smoked sausage \"Krakowska\" (GOST R 53588-2009). In the study, standard, generally accepted methods for studying the chemical composition, physical and chemical parameters, microbiological indicators of the studied samples and finished products were used. Organoleptic evaluation was carried out on a five-point scale according to GOST 9959-2015. Results. The introduction of a biologically active additive is expedient and improves the quality characteristics of the prototypes, improves the taste. The use of bioadditives increases the yield of the finished product, by increasing the water-binding capacity of minced meat. The protein content in the dietary supplement enhances the nutritional and biological value of the product. Conclusion. The use of biological additives in the technology for preparing semi-smoked sausages, which includes a mixture of spices and spices, animal protein, a structure former, dried, crushed blackcurrant leaf to increase the shelf life and impart healing properties, has high antimicrobial activity, gives the product a bright taste and aroma of natural spices, significantly increases the yield of sausages by replacing meat raw materials and increasing the moisture-binding capacity of minced meat, while maintaining high organoleptic and physico-chemical indicators of finished sausages.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78158479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic similarity of Kalmyk cattle in breeding farms of the Republic of Kalmykia","authors":"N. Chimidova, L. Moiseikina, A. Ubushieva, D. Kugultinova, L.I. Menkenova","doi":"10.31208/2618-7353-2020-16-28-35","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-28-35","url":null,"abstract":"Aim. Comparison of the gene Pool of Kalmyk cattle of the leading breeding reproducers of the Republic of Kalmykia. Materials and Methods. The research material was the whole blood of Kalmyk cattle. Blood groups were determined by standard Neimann-Sorenson serological tests using 30 monospecific sera. Results. In total, more than two thousand heads were tested. Based on the results of an immunogenetic study of 30 antigens of seven systems, the frequency of occurrence of antigens was calculated. Studies have shown that there are high and low rates of occurrence common to all farms. The difference in the frequency of antigens was that the \"Altair\" breeding agent is significantly different from the others. So, in it more than half of the antigens occur with the lowest frequency, almost the same indicators in the SEC PR \"Burugshun\". In the SEC PR \"Hoshud\", on the contrary, the largest number of antigens with a high frequency of occurrence. Conclusion. The proportion of animals with A1, A2, B2, E’3, G”, O’, Z antigens is high, the level of O4, C2, L’ is quite low. The exchange of breeding material can be recommended, depending on the increase or decrease in the frequency of antigens.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87695109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological breakthrough of the agrarian-and-food innovations in dairy case for example of universal agricultural raw materials. Ion exchange","authors":"A. Khramtsov","doi":"10.31208/2618-7353-2021-16-7-19","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-7-19","url":null,"abstract":"Aim. Consideration of the process of membrane technology – ion exchange by directed and controlled processing of whey and its filtrates through specially selected selective sorbents – ion exchange resins (ionites). Discussion. The essence of ion exchange lies in the fact that, under certain conditions, an exchange of ions takes place between a solid (ion-exchange resin) and a solution containing undesirable impurities, as a result of which the solid sorbs the ion from the solution, giving it also an ion less harmful to the basic manufacturing. Ion exchange allows to remove some undesirable mineral and organic compounds of the ionic and molecular origin of whey and its filtrates (permeates). Conclusion. The use of ion exchange for the processing of universal agricultural raw materials is recommended for the production of high-quality milk sugar (lactose) by spray drying, dry whey for baby food, synthesis and demineralization of lactulose syrups; sorption-desorption of whey proteins.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78165855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modern development trends of the Russian Agricultural Industry","authors":"M. Slozenkina, G. Fedotova, I. V. Tserenov","doi":"10.31208/2618-7353-2021-15-23-31","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-15-23-31","url":null,"abstract":"Aim. Assess the current state of the agro-industrial complex in Russia and determine new prospects for its development. Materials and Methods. The study was carried out using methods of statistical analysis of reports posted in the public domain on the Rosstat website, using methods of horizontal and vertical data analysis, using methods of logical and comparative characteristics of regulatory materials and reporting reviews. Results. The main directions of the development of the modern agro-industrial complex of Russia in the conditions of the ongoing pandemic development are identified, and the most promising branches of crop and livestock breeding, capable of working for export, are identified. An assessment of the financial support of the new approved state program was carried out, within the framework of which the main trends of the future progressive development of the agro-industrial complex were determined. Conclusion. Conclusions are made about the need to expand government support measures for the agricultural sector, which has demonstrated high resilience and good export potential in the context of a pandemic. The implementation of the new state program will expand the production base of agricultural sectors, which will serve as an additional incentive for future progressive development agro-industrial complex.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87114286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New phosphate-free detergent and disinfectant based on nitric acid and polyhexamethylenebiguanidine hydrochloride for the food industry","authors":"Y. Matveichuk, D. Stanishevskii, A.O. Verbitskaya","doi":"10.31208/2618-7353-2021-15-76-85","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-15-76-85","url":null,"abstract":"Aim. Development of technology for the use of detergent and disinfectant «KATELON 404», assessment of its antimicrobial efficacy and development of methods for controlling active substances. Materials and Methods. Methods of controlling the concentration of active substances in the concentrate of the detergent and disinfectant «KATELON 404» ‒ determination of the content of nitric acid by the method of acid-base titration and polyhexamethylenebiguanidine hydrochloride by the spectrophotometric method with Eosin N. Results. An environmentally safe (phosphate-free) acid detergent and disinfectant based on nitric acid and polyhexamethylenebiguanidine hydrochloride – \"KATELON 404\" has been developed. Recommendations on the choice of the effective concentration, exposure time, temperature for both washing and disinfection against bacteria, viruses and fungi (fungicidal activity) are proposed. Express and simple methods of analytical control of active substances in the concentrate of the agent have been developed. The absence of phosphoric acid (phosphates) in the composition ensures food safety and made it possible to successfully test KATELON 404 at a number of dairy enterprises (Kopylsky Butter Cheese Plant, Lyubansky Cheese Making Plant, Verkhnedvinsky Butter and Cheese Plant). Conclusion. A phosphate-free agent based on nitric acid and polyhexamethylenebiguanidine hydrochloride has been developed for all branches of the food industry, which is intended for the simultaneous washing and disinfection of containers, pipelines, cheese molds from protein-fatty and carbohydrate contaminants from ceramic, plastic, glass surfaces, stainless steel surfaces. The introduction of a special acidic component into the \"KATELON 404\" product made it possible to effectively remove milk and water stones, fossilized mineral and phosphate-calcium deposits, beer stone, scale, and rust. \"KATELON 404\" can be produced without foam and used for disinfection and washing of closed-loop systems (CIP systems) in the dairy industry.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76012684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological breakthrough of the agrarian-and-food innovations in dairy case for example of universal agricultural raw materials. Electrodialysis","authors":"A. Khramtsov","doi":"10.31208/2618-7353-2021-15-7-23","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-15-7-23","url":null,"abstract":"Aim. Consideration of the process of pressure driven membrane technology such as electrodialysis – targeted and operable whey and whey permeate treatment with an aim of demineralization and ash concentration reduction. Electrodialysis use in dairy industry all over the world (as well as in Russia) and allows implementing technological breakthrough in the area of widespread whey application for food and feed supplements of new generation. Discussion. Native whey electrodialysis is a separate branch of pressure-driven membrane technology of molecular-sieve separation which usually applied after defatting, casein clusters separation and also intended for whey permeates (UF, NF, MF, DF) treatment. NF-retentates demineralization is an inherent part of raw materials preparation for supersaturated syrups crystallization and spray drying in production line of food and pharmaceutical lactose. Conclusion. In general, production of dry demineralized whey and its permeates is practically impossible without demineralization by a method of electrodialysis due to high ash concentration.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78910077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}