Open AccessINVESTIGATION OF FOOD VALUES AND SAFETY OF DRIED DAIRY CANNED FOOD
Author(s) -
O. A. Makayeva,
C. O. Nagnibeda,
Н. Л. Наумова
Publication year - 2018
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2018-0-3-56-63
Subject(s) - food science , chemistry , skimmed milk , population , whey protein , sociology , demography
The use of dry milk products in the Russian Federation is extremely wide and takes a significant place in the nutrition of the population. However, not always the products of agricultural production are safe with respect to the content of ecotoxicants. In this regard, the purpose of our research was to study the nutritional value and safety of dry dairy products (skimmed milk, cheese and curd whey) produced at the Chebarkul Milk Plant (Chelyabinsk Region). It has been established that curd whey has a rich mineral composition, namely calcium, potassium, chlorine, magnesium, sodium. The amount of protein in the dried canned milk studied corresponds to the regulated standards of State Standards 33629-2015 and 53492-2009. In all samples of products there are spherical protein micelles: in the size from 10 to 70 microns - in skim milk and whey whey, the size from 10 to 120 microns - in curd whey. Features of the fractional composition of proteins and technological features of the production of dry dairy products determine the percentage of destruction of protein molecules. The quantitative content of lead, arsenic, cadmium and mercury canned food in the analyzed samples allows to establish the conformity of products to the regulated requirements of the Technical Regulations of the Customs Union 021/2011.