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Scientific substantiation of authentication of organic dairy products and methods for increasing the content of essential nutrients


Work number - M 27 FILED

Presented Institute of Food Resources of the NAAS

Authors:
Petrov P.I.

The aim of the work is the scientific substantiation of the authentication of organic dairy products and ways to increase the content of essential nutrients

As a result of the studies, the dependence of the physicochemical and biochemical parameters of organic milk on the type of livestock feeding was established. For the first time, a method was developed for authentication of organic milk and organic dairy products depending on the type of livestock feeding using chemometric processing of the data matrix, the ratio of 13C / 12C stable carbon isotopes in the fat fraction, fatty acid composition, amounts and ratios of individual fatty acids, which has no world analogues.

For the first time, a molecular genetic method has been developed for determining the ability of Bifidobacterium breve and Lactobacillus plantarum bacteria cultures to synthesize linoleic acid conjugates. The use of starter cultures with the bacteria Bifidobacterium breve and Lactobacillus plantarum for the fermentation of organic milk raw materials in order to increase the content of linoleic acid conjugates was first studied and substantiated.

The method of spectrophotometric quantitative determination of urea in milk has been improved and patented.

On the basis of theoretical and experimental studies, a grant was received for the project “Study of the physicochemical and biochemical parameters of organic milk of Ukrainian production” (2017-2018) from the Research Institute of Organic Agriculture (Switzerland), guidelines for the authentication of organic milk and dairy products were developed; the base of markers was tested and introduced to confirm the authenticity of organic milk and dairy products; guidelines for the control of urea in milk have been developed; a comparative analysis of approaches to assessing the biological value of the protein of organic milk was carried out and a database of the amino acid composition of organic milk was created, a technology to increase the content of essential nutrients in an organic fermented milk product was developed, and its organoleptic evaluation was carried out at Organic Milk LLC and at Tizes farm.

Number of publications: 27, the total number of links to publications in accordance with Scopus databases is 5, Web of Science is 2, Google Scholar is 6, and h indexes of work according to Scopus databases are 1, Web of Science is 1, Google Scholar - 2. The novelty and competitiveness of technical solutions is protected by 1 certificate of registration of copyright in a work, 3 patents for invention.

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