Аuthors: O. G. LORETTS, candidate of agricultural sciences, associate professor,
E. A. FOMINA, senior lecturer,
Ural State Agricultural University (42 K. Libknehta Str., 620075, Ekaterinburg; tel: +7 (343) 371-33-63)
Abstract: Dairy cattle breeding are one of the most important branches of animal husbandry. It is a valuable source of food, such as milk, meat and respectively a raw materials source at the processing enterprises. Milk is irreplaceable part in food of the person. It contains all nutrients and vitamins which are necessary for an organism. As a result of processing of milk receive a huge number of the products which range is very great. Canned food takes a special place in assortment of dairy products. They represent the high-concentrated dairy products, contain depending on a look 14–96 % of solids of the milk, necessary for food of the person, have long expiration dates, are more profitable at transportation and storage in comparison with liquid dairy products and are convenient in the use. The analysis showed that the sample of raw milk from the supplier SEC “Shalamov”, according to the research, group II received on thermal stability, as the acidity of the sample 17 °T. Group I is a sample of the SEC “Zarya”. This pattern of sustained alcohol test and all indicators considered thermally stable. The most unfavorable for heat stability was the third sample from the supplier — of Ltd. “Rodina”. Acidity causes coagulation of milk proteins, leading to precipitation in the form of white flakes. Also this sample is at risk for such indicators as density. According to available data in the literature, thermal resistance decreases sharply at a density of 1.025 g/cm³. Perhaps this is due to the contamination of milk and insufficient cooling, which leads to the development of microflora and thus to an increase in the acidity of raw milk.
Keywords: milk raw materials, heat stability, acidity, condensed milk, cocoa.
