ДАЙДЖЕСТ ПЕРЕДОВЫХ МОЛОЧНЫХ ТЕХНОЛОГИЙ
Рубрики: СТАТЬЯ
Аннотация и ключевые слова
Аннотация (русский):
Технологии молочных продуктов непрерывно совершенствуются, расширяется ассортимент, в производство вовлекаются новые пищевые ингредиенты, используются новые физические методы обработки. В этих направлениях работают тысячи ученых и технологов всего мира, а наиболее важные результаты их работ публикуются во множестве специализированных журналов. Познакомиться со всеми работами практически невозможно из-за их огромного количества, а зачастую и их отсутствия в открытом доступе. Для координации действий исследователей и производителей молочной продукции создаются и успешно функционируют различные международные и региональные сообщества. Это позволяет их членам быть в курсе основных мировых тенденций развития молочной промышленности. Тем не менее существует и множество опубликованных оригинальных работ, остающихся вне поля зрения исследователей. Цель обзора – привлечь внимание исследователей и технологов к новым разработкам в области молочной промышленности, информация о которых публикуется в высокорейтинговых мировых журналах первой и второй квартили.

Ключевые слова:
молочные продукты, инновационные технологии, методы исследований, безопасность, качество.
Текст
Текст произведения (PDF): Читать Скачать
Список литературы

1. The IDF global Carbon Footprint standard for the dairy sector. Bulletin of the IDF, No. 520. International Dairy Federation (ed.). - Brussels, 2022.

2. Zhou, S. A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease/ S.Zhou, B.M.Mehta, E.L.Feeney// International Journal of Dairy Technology. 2022. V. 75(4). P. 726-737. doi:https://doi.org/10.1111/1471-0307.12901

3. Liu, Y. Current progress of emerging technologies in human and animals’ milk processing: Retention of immune-active components and microbial safety/ Y.Liu [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 4327-4353. https://doi.org/10.1111/1541-4337.13019

4. Urgu-Ozturk, M. Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: Impacts on mould growth, oxidative stability, sensory and colour attributes during storage/ M.Urgu-Ozturk// Journal of Dairy Research. 2022. V. 89(3). P. 335-341. https://doihttps://doi.org/10.1017/S0022029922000590

5. Ali, F. Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane/ F.Ali// International Journal of Dairy Technology. 2022. V. 75. P. 338-347. https://doi.org/10.1111/1471-0307.12840

6. Du, Y. Improving food drying performance by cold plasma pretreatment: A systematic review/ Y.Du [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 4402-4421. https://doi.org/10.1111/1541-4337.13027

7. Nunes, B.V. Microbiological Inactivation by Ultrasound in Liquid Products/ B.V.Nunes [et al.]// Food Bioprocess Technology. 2022. V. 15. P. 2185-2209. https://doi.org/10.1007/s11947-022-02818-z

8. Scudino, H. Raw milk processing by high-intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage/ H.Scudino [et al.]// International Journal of Dairy Technology. 2022. V. 75. P. 115-128. https://doi.org/10.1111/1471-0307.12819

9. James, G.Z. Microstructural changes in acid milk gels due to temperature-controlled high-intensity ultrasound treatment: Quantification by analysis of super-resolution microscopy images/ G.Z.James [et al.]// International Journal of Dairy Technology. 2022. V. 75. P. 321-328. https://doi.org/10.1111/1471-0307.12838

10. Wang, W. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review/ W.Wang [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 4640-4682. https://doi.org/10.1111/1541-4337.13033

11. Gharbi, N. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review/ N.Gharbi, A.Marciniak, A.Doyen// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 4274-4293. https://doi.org/10.1111/1541-4337.13012

12. Gentès, M.-C. Potential applications of pulsed electric field in cheesemaking/ M.-C.Gentès, A.Caron, C.P.Champagne// International Journal of Dairy Technology. 2022. V. 75. P. 270-288. https://doi.org/10.1111/1471-0307.12854

13. Blais, H.N. A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey/ H.N.Blais, K.Schroën, J.T.Tobin// International Journal of Dairy Technology. 2022. V. 75. P. 749-760. https://doi.org/10.1111/1471-0307.12884

14. Kara, Ü. The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders/ Ü.Kara, D.Sert// International Journal of Dairy Technology. 2022. V. 75. P. 438-447. https://doi.org/10.1111/1471-0307.12855

15. Xia, X. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review/ X.Xia [et al.]// International Journal of Dairy Technology. 2022. V. 75. P. 46-58. https://doi.org/10.1111/1471-0307.12829

16. Ong, L. New Insights into Cheese Microstructure/ L.Ong [et al.]// Annual Review of Food Science and Technology. 2022. V. 13(1). P. 89-115.

17. Silva, L.K.R. Application of infrared spectroscopic techniques to cheese authentication: A review/ L.K.R.Silva, L.S.Santos, S.P.B.Ferrão// International Journal of Dairy Technology. 2022. V. 75. P. 490-512. https://doi.org/10.1111/1471-0307.12859

18. Surber, G. The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel/ G.Surber, H.Rohm, D.Jaros// Dairy. 2022. V. 3. P. 761-775. https://doi.org/10.3390/dairy3040052

19. Tripaldi, C. Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics/ C.Tripaldi [et al.]// Dairy. 2022. V. 2. P. 585-601. https://doi.org/10.3390/ dairy2040046

20. Zago, M. Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota/ M.Zago [et al.]// Dairy. 2022. V. 3. P. 700-709. https://doi.org/10.3390/dairy3040048

21. Grujović, M.Ž. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics/ M.Ž.Grujović [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 1537-1567. https://doi.org/10.1111/1541-4337.12897

22. Oh, H.E. Use of biosensor technology in analysing milk and dairy components: A review/ H.E.Oh, S.Eathorne, M.A.Jones// International Journal of Dairy Technology. 2022. V. 75. P. 738-748. https://doi.org/10.1111/1471-0307.12900

23. Mei, Y. Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges/ Y.Mei [et al.]// Food Bioprocess Technology. 2022. V. 15. P. 498-513. https://doi.org/10.1007/s11947-022-02759-7

24. Charneco, G.O. Bacteriophages in the Dairy Industry: A Problem Solved?/ G.O.Charneco [et al.]// Annual Review of Food Science and Technology. 2023. V. 14(1).

25. Ye, J. Phage-based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review/ J.Ye [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 1843-1867. https://doi.org/10.1111/1541-4337.12908

26. Li, L. Single-chain fragment variable produced by phage display technology: Construction, selection, mutation, expression, and recent applications in food safety/ L.Li [et al.]// Comprehensive Reviews in Food Science and Food Safety. 2022. V. 21. P. 4354- 4377. https://doi.org/10.1111/1541-4337.13018

Войти или Создать
* Забыли пароль?