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Preventive cultured milk product Preventive cultured milk product contains 2.5% fat milk, a cultured milk starter represented by ALBA BIO S-09 direct addition bacterial preparation, an iodine-containing biologically active additive, dry whey, a taste component and oatmeal. |
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Method for production of concentrated milk-containing product with sugar Invention relates to dairy industry. Dry milk raw material represented by a mixture of dry defatted milk and dry malt taken at a ratio of 5:1 - 10:1 is reconditioned. One adds sugar, introduces fat, emulsifies, filtrates, homogenises and pasteurises the produced mixture. Then the product is cooled; an inoculum is introduced; the ready product is crystallised and additionally cooled. |
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Method of preparing peptide-containing product such as "em-kurunga" Mixture of whole cow milk and colostrum is mixed with sourdough "EM-Kurunga" in the ratio 10:1:1, respectively. The mixture is soured at 20-25°C for 4-6 days until achievement of acidity of the biomass of 270-300°T with periodic stirring until the layering of the biomass. Skim milk is added to the obtained biomass. Hydrolysis is carried out at 18-21°C with stirring every 12÷60 days until achievement of acidity of the biomass of 310-350°T. After layering of the biomass the whey is separated from dense biomass. The obtaining thick biomass is dried and used in production in the form of tablets, capsules, powder, and the separated whey is used as a drink, sourdough and dietary food supplement. |
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Method comprises growing symbiotic inoculum of kefir fungal inoculum and thermophilic lactic acid bacteria Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus helveticus (1:0.5:0.5:1) on the nutrient medium based on cottage cheese whey, rye flour and growth components at 30±2°C for 8-10 hours. After receiving the inoculum the biomass is isolated to obtain the liquid bacterial concentrate. In another embodiment for preparation of the inoculum of direct application the resulting liquid bacterial concentrate is mixed with the protective medium and frozen at a temperature not higher than (-20°C). The use of the resulting concentrates is proposed as a biologically active food supplement or the inoculum of direct application for kurunga. |
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Method of production of frozen bacterial concentrate on basis of symbiosis of probiotic bacteria Method comprises preparing a culture medium, its sterilisation and cooling. In the cooled culture medium the combined inoculum is added, containing separately activated by β-galactosidase bifidobacteria of strain Bifidobacterium longum B 379 M, propionic acid bacteria of strain Propionibakterium Freudenreichii Shermanii subsp. AC-2503, and the activated bacterial inoculum Lactobacillus acidophilus of viscous race taken in a ratio of 9:0.7:0.3, respectively, in an amount of 5% by volume of the culture medium. It is cultured for 14-16 hours at given process parameters, and the cells are separated from the culture liquid to obtain a bacterial mass. The resulting bacterial mass is mixed with the protective medium at a ratio of 1:1. It is bottled, sealed and frozen. |
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Invention relates to anti-reflux food. One proposes application of a thickener for production of a nutritional composition for prevention of gastroesophageal reflux and/or for prevention and/or treatment of gastrointestinal reflux disease. The said nutritional composition includes whey protein and/or casein, a thickener, chosen from the group consisting of locust bean gum, tara gum, tragacanth gum, guar gum and fenugreek gum, and a fermented milk product. The total quantity of whey protein and/or casein accounts for less than 15 wt % of the total weight of the composition in terms of dry substances. The composition contains less than 1.6 g of protein per 100 ml of the liquid product. The fermented milk product quantity accounts for 5 - 70 wt % of the total weight of the product in terms of dry substances. |
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Glazed curd cheese bars production composition Composition includes curd, sugar sand, butter, a mixture of gum arabic and mulberry syrup at a ratio of 1:25 and glaze. The glaze contains lecithin, lactitol, cocoa powder, an emulsifier and fine grain flour of grape stones produced by way of grape press cake pressing with subsequent convective drying, frying at a temperature of 120-140°C during 1-1.5 minutes and milling into particles sized 5-10 mcm in the disintegrator. The ratio of grape stone flour to cocoa powder is equal to 1:4. The initial components are used in the cheese bar at the following ratio, wt %: curd - 35-65, sugar sand - 10-20, butter - 3-10, a mixture of gum arabic and mulberry syrup - 10-20, glaze - 10-18, water - balance at the following ratio in glaze, wt %: lecithin - 15-20, cocoa powder - 28-40, fine grain flour of grape stones - 7-10, lactitol - 28-47, emulsifier - 0.2-1.5. |
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Bacterial strain lactobacillus acidophilus used to prepare fermented milk product Strain Lactobacillus acidophilus No. 9-PS has biochemical activity and high acidity. The strain is deposited in the Departmental collection of beneficial microorganisms for agricultural purposes of Russian Agricultural Academy (RCAM) under the registration number of RCAM01850. The strain may find application in prevention and correction of disorders of microbiocenosis of the gastrointestinal tract. |
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Method for manufacture of "ripe tar" cultured milk product Invention relates to dairy industry. The method envisages milk raw material thermal treatment by way of pasteurisation at a temperature of 90±2°C with maintenance for up to 10 minutes, cooling to a fermentation temperature equal to 37±2°C, ripening during 10-12 hours with subsequent ageing at a temperature of 10-12°C during 2-3 months till Turner acidity is equal to 85° - 130°. The vegetal additive is represented by berries or milled dry common wormwood leaves with moisture content equal to 13% in an amount up to 5%. Then one performs cooling to a temperature equal to 3-8°C, dispensing into polystyrene or polypropylene bottles and freezing at a temperature no higher than minus 30°C. |
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Methods for maintenance or increase of growth or cognitive development Invention relates to compositions for maintenance or increase of growth and cognitive development of a foetus, baby or child; the compositions contain one or more complex lipid(s) where the complex lipid(s) include(s) at least approximately 0.1% of gangliosides of dry substance weight. Additionally, the invention relates to application of the complex lipid(s) for production of the said compositions wherein the said lipids include at least approximately 0.1% of gangliosides of dry substance weight. Additionally, the invention relates to methods for maintenance or increase of growth and cognitive development of a foetus, baby or child; the methods involve the said compositions administration to a foetus, baby or child in need thereof. Additionally, the invention envisages providing a pregnant woman with the said compositions and informing her that the composition will maintain or increase growth or maintain or increase cognitive development of the foetus. |
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Method for preparation of "yoghurt-tar" yoghurt of frozen mare's milk Method envisages frozen mare's milk pasteurisation, cooling to fermentation temperature, introduction of a starter containing L.acidophilus SEtar-09, L.acidophilus SEyak-65 produced of "Tar" Yakut national product, the mixture ripening, packing and cooling. |
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Stabiliser system for ready whole grain beverage Stabiliser system for usage in a whole grain beverage contains carboxymethyl cellulose (CMC), xanthum gum and gellan gum. The stabiliser system includes nearly 5 - 10% of gellan gum, nearly 1 - 10% of xanthum gum and nearly 80 - 90% of CMC. The proposed beverage contains whole grain flour, water and the stabiliser system. The stabiliser system is present in the beverage in an amount of nearly 0.05% - nearly 3% of the total beverage weight. |
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Invention relates to a preparation for babies for reduction or prevention of inflammation in a baby. The preparation for babies includes a source of protein, providing from 1 to 5 g of protein per 100 kkal of the preparation, a source of fat or lipids, providing from 3 to 7 g of fat or lipids per 100 kkal of the preparation, a source of carbohydrates, providing from 8 to 12 g of carbohydrates per 100 kkal of the preparation, a source of long-chain polyunsaturated fatty acids, including docosahexaenoic acid. The preparation also includes from 1×104 CFU to 1×1010 CFU of Bifidobacterium longum AH1206 NCIMB 41382 per a gram of the preparation. Also claimed are probiotic baby food and a method of reduction or prevention of inflammation in the baby or child with application of the said food. |
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Method for production of yoghurt beverage based on milk-and-vegetal scorzonera extract Scorzonera tubers are washed, peeled, weighed and milled into particles sized 2 mm, poured with curd whey at a ratio of scorzonera tubers to curd whey equal to 1:8 at 60°C; the mass is stirred and extracted during 40 minutes. The extract is separated by centrifugation at rotation frequency equal to 6000 rpm during 20 minutes. The produced milk-and-vegetal extract has dry substances content in an amount of 20 wt %. The extract is pasteurised at 73°C during 15 sec, cooled to 40°C; Novozyme 960 enzyme is introduced in an amount of 0.17 units/g of inuline. The extract is hydrolysed during 3 hours, pasteurised at 85°C during 15 minutes, filtered, cooled to 40°C; one introduces into the extract a mixture of milk (with fat weight fraction equal to 3.2%, homogenised at 70°C under a pressure of 15 MPa and pasteurised at 85°C with maintenance lasting 15 minutes) and pectin stabiliser dissolved in water at a ratio of 0.8:10. One performs stirring, fermentation with pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus, taken at a ratio of 1:1 in an amount of 30 kg/t at 41-42°C. One proceeds with ripening during 3 hours till formation of clot with acid content equal to 80°T, stirring till homogeneous consistence and cooling to 25°C. One introduces an apple puree filler with dry substances weight fraction equal to 13%; the beverage is stirred, thermised at 60°C, cooled and supplied for dispensing. The beverage is prepared at the following recipe ingredients ratio, kg/t: milk - 550, milk-and-vegetal scorzonera extract - 200, Novozyme 960 enzyme - 0.015, apple puree - 40, pectin stabiliser - 16, starter - 30, water - 200. |
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Method for production of milk-containing product Dry milk whey is reconditioned at a temperature of 45±2 °C; chitosan is preliminarily dissolved in whey at the same temperature; the mixture is heated up to 65±2 °C and delivered for emulsification; then "Krestyanskoye" butter and "SDS M01-20" milk fat substitute are introduced; the components are stirred till homogeneous consistence; sorbic and ascorbic acids solutions are simultaneously added. Then sugar is dissolved (while continuously stirred) in the mixture; then the mixture is filtered; "Clearam" starch, a maltodextrin consistence improver, agar gelling agent and "Cream" and "Vanilla" flavouring agents are introduced into the mixture; the mixture is stirred during 30 minutes. Then one introduces a liquid colouring agent produced by way of mixing of "Chocolate brown" dry colouring agent and water at a ratio of 1:5, pasteurises the mixture at a temperature of 95±2 °C with maintenance lasting 5-10 minutes, cools the product to 35±2 °C, introduces an inoculum in the form of fine-crystalline lactose, cools the product during 55±5 minutes; then the product is additionally cooled and packaged. |
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Method of culturing bifidobacteria in milk Invention relates to biotechnology and can be used in the dairy industry. Pasteurised milk is cooled to a given temperature and MnSO4, ZnSO4, KJ, CuSO4, FeSO4 and selexen are then added in a given ratio, followed by addition of bifidobacteria. The mixture is stirred and soured until a clot of given titratable acidity is obtained. |
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Method for production of protein cultured milk product Milk mixture is prepared from defatted milk and butter milk at a ratio of 1:1-2:1. The milk mixture is pasteurised at a temperature of 90-95°C, maintained during 2.5-3 hours and cooled to a fermentation temperature. A lactic acid microorganisms starter is introduced; the starter is represented by a combined starter of bifidobacteria, lactococci and leuconostoc cultures at a ratio of 3:1:1; the mixture is ripened at a temperature of 30-34°C till formation of a clot with acid content equal to 80-85°T which is dehydrated and cooled. |
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"longevity" bioproduct manufacture method Invention relates to dairy industry. A milk-and-vegetal mixture consisting of defatted milk and 2-5% whole-ground amaranth flour is standardised, purified, homogenised, pasteurised and cooled to the fermentation temperature. One adds a starter containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus yoghurt cultures and Bifidobacterium adolescentis MC-42 strain at a ratio of 1:15 - 1:30, ripens the mixture at a temperature of 37-39°C during 5-9 hours till acid content is equal to 92-100°T, stirs the mixture, cools it and performs dispensing. |
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Dry sour cream product manufacture method Milk is standardised in terms of fat content; soluble dry low-calc coprecipitate is introduced. One proceeds with filtration and Ecolact milk fat substitute introduction, emulsification, introduction of cream with 25% fat content, homogenisation, pasteurisation and cooling to a fermentation temperature. Fermentation is performed using Bifidobacterium bifidum bifidobacteria antagonistic strain starter; antioxidants (alcohol solution of dihydroquercetin and ascorbic acid) are introduced; one proceeds with ripening and placement onto pans. Freezing and sublimation drying are performed. |
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Method involves standardisation, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of kefir fungi based industrial starter in an amount of 2% simultaneously with transglutaminase enzyme in an amount of 0.2 kg per 1000 kg of the standardised mixture at a temperature of 23-25°C, ripening, cooling to maturation temperature, bottling. The content of lactoferrin in the ready product is 500-1100 mg/l. |
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Method for production of milk mush for gerontological dietary alimentation Invention relates to dairy industry. Milk is bactofugated; 20% fat content cream is introduced; the mixture is pasteurised. One mixes the mass with crushed buckwheat grain, buckwheat flour, DSM H 32638 vitamin complex, Orafti inuline additive, YM-115 H pectin. One introduces a probiotic starter of a lyophilised DVS cultures FD DVS BB-12™ - Probio-Tec™ and B.bifidum or B.longum bifidobacteria at a ratio of 1:1. The product is packed into a container and sealed. The initial ingredients are used at the following ratio, kg per 1000 kg: 20% fat content cream - 100-150, buckwheat flour - 110-130, crushed buckwheat grain - 30-50, YM-115 H pectin - 2.8-4.4, DSM H 32638 vitamin complex - 0.2-0.6, probiotic starter: lyophilised DVS cultures FD DVS BB-12™ - Probio-Tec™ and B.bifidum or B.longum bifidobacteria at a ratio of 1:1 30-50, Orafti inuline additive - 3.0-7.0, pasteurised milk -balance. |
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Method for production of cultured milk product with increased iodine content Invention relates to dairy industry. Milk is standardised, homogenised, pasteurised and cooled to a temperature of 37±1°C. One introduces a starter of lyophilised concentrate of BK-Altai-LSBifi lactic acid and bifidobacteria, stirs the mass and adds 4.0% of feijoa juice with pulp. Juice is preliminarily heated up to 85±2°C with maintenance during 5 minutes and cooled to 37±1°C. The product is stirred, packed into consumer containers, closed and ripened in a thermostatically controlled chamber for 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T and pH equal to 4.65-4.50. |
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Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains. |
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Starter material of pure growth of lactate microorganisms for preparation of cultured milk products Strain Lactococcus casei VKPM V-8730 is obtained at available growth-supporting media and is used as starter material in cultured milk products production. |
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Starter material of pure growth of lactate microorganisms for preparation of cultured milk products Strain Enterococcus durans VKPM B-8731 is obtained at available growth-supporting medium and is used as starter material in cultured milk products production. |
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Application of l casei ssp paracasei as antimycotic agent Invention pertains to the use of L. casei ssp. paracasei CNCM 1-1518 strain for giving antimycotic properties to fermented dairy product. Inhibiting of mould development of ascomycete class in the said product is made by dairy substrate fermentation in presence of this strain for, at least, 5 hours. Thallome diameter after 7 days of incubation amounts 8.8±1 mm. |
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Method for preparing autoprobiotic containing living bifidus bacteria and lactic acid bacilli Method for preparing an autoprobiotic containing living bifidus bacteria and lactic acid bacilli for the rehabilitation of human and animal intestinal microflora involves the recovery of living bifidus bacteria and lactic acid bacilli from a host's intestine and the use thereof in the form of automicroorganisms with the above bifidus bacteria and lactic acid bacilli recovered simultaneously in the form of a natural complex of indigenous microorganisms by dissolving the host's intestinal contents with a fluid with adding selective ingredient having no inhibitory action on the bifidus bacteria and lactic acid bacilli, adding a solution of the same host's saliva, culturing the mixture and inoculating a nutrient medium for culturing the bifidus bacteria and lactic acid bacilli with no selective agents added. |
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Group of inventions refers to microbiology and biotechnology. Proposed strains Lactobacillus crispatus "ВКМ" B-2727D, Lactobacillus gasseri "ВКМ" B-2728D and Lactobacillus plantarum "ВКМ" B-2731D have antagonistic activity in relation to pathogenic and semi-pathogenic microorganisms. Besides, the invention proposes a consortium based on the above strains for production of a bacterial preparation, a biologically active additive, and direct inoculation for obtaining fermented milk product of functional nutrition. |
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"bayanay" kumiss preparation method Invention relates to dairy industry. The method involves mare's milk defrosting, pasteurisation, cooling to the fermentation temperature, a starter introduction, ripening at a temperature of 32°C during 7-12 hours till acidity is equal to 60-120°T, stirring every 3-4 hours during 10-15 minutes, cooling, stirring and dispensing. |
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Method for obtaining dry polymicrobial product to be used in food industry Microbial consortium of yeast strains Pichia anomala 9a or Pichia anomala P1 and lactic acid bacillus strain Lactobacillus acidophilus La5 in the ratio of 1:0.8 respectively is created. Solid-phase aerobic cultivation is performed at the temperature of 28-30°C during 36-48 hours. Solid vegetable substrate moistened with liquid component of up to 55-60% of humidity is used for cultivation. Either milk whey, or distillery stillage, or water is used as a liquid component. Convective drying of the obtained polymicrobial product is performed at 38-40°C till residual humidity is not more than 12%. Invention allows obtaining dry polymicrobial product containing increased amount of living bacteria cells of strain Lactobacillus acidophilus La5 - not less than 1*108 CFU/g and living cells of yeast strains Pichia anomala 9a or Pichia anomala P1 - not less than 1*109 CFU/g and increasing product storage life of up to 100 days. |
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Method for lactose crystallisation in concentrated lactose-containing dairy products Invention relates to dairy industry. The method involves milk homogenisation, the standardised mixture pasteurisation, sugar syrup preparation, condensation, cooling and crystallisation. Immediately before condensation the product with a temperature equal to 50÷70°C is supplied into a vacuum crystalliser (where vacuum pressure is 700-750 mm Hg) in a sprayed state with particle size equal to 200÷300 mcm; one proceeds with cooling in an individual drop volume to a temperature equal to 20±2°C; immediately before spraying one performs injection of the seeding material represented by an oil suspension in an amount of 0.01-0.02% of the dairy product weight. |
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Method for production of clarified extract from stevia rebaudiana bertoni plant Invention relates to food industry and can be used during manufacture of dairy products, alcohol-free beverages and confectionery products. The raw material is extracted with water during 10-16 h at a temperature of 50-100°C. The produced extract is filtered; one adds to it whey proteins concentrate at a ratio of 1:5-15. The whey proteins concentrate is produced by way of ultrafiltration of dairy whey with dry substances content equal to 9-25%. The mixture is heated during 5-10 minutes at a temperature of 50-70°C, centrifuged at 1000-3000 rpm during 15-30 minutes and filtered. |
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Invention relates to dairy industry. The method involves introduction into reconditioned defatted milk of a mixture of pure amino acids - valine - 1.4, isoleucine - 0.1, leucine - 1.3, lysine - 0.6, methionine+cystine - 0.6 g/100 g of protein, standardisation in terms of fat content, dihydroquercetin biologically active additive addition in an amount of 200-300 mg per 1000 g of fat, carbohydrate composition introduction, the ratio of fructose, isomaltulose and lactulose being 51.7:47.2:1.1; the composition is pasteurised and cooled and "Solva 120" salt- corrector is introduced. Then the produced mixture is pasteurised, cooled; lycopene containing "Tomatol" additive is introduced; the produced mixture is crystallised, homogenised and cooled. |
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Stable fruit composition with high gum arabic concentration Inventions group relates to food industry. The stable fruit composition contains fruit pieces or fruit puree, gum-arabic in an amount of 10 - 22 wt % of the total weight of the fruit composition and water-insoluble cellulose fibres in an amount of 0.5 - 3 wt % of the total weight of the fruit composition containing less than 5% of the separated liquid phase after 8 storage weeks at a temperature of 10°C. The water-insoluble cellulose fibres are chosen from wheat, cotton and wood fibres and their mixtures. The stable fruit composition is used for a food product manufacture. The food product contains the fruit composition. The food product may be represented by a cooled milk product containing fruits of a fermented vegetal product, fruits of a vegetal milk product or their combinations. The inventions group is aimed at manufacture of a stable product containing 5 wt % of the separated liquid phase in case of storage life termination approaching after 20-28 days storage, because of no phase separation in place. |
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Improvement of growth of bifidus bacteria in fermented dairy products Production method of a fermented product involves inoculation of milk with bacteria, milk fermentation and packaging of the ready product. Inoculation is performed using Bifidobacterium animalis lactis BB-12© DSM 15954 strain, Lactobacillus bulgaricus bacteria and Streptococcus thermophilus ST6008 DSM 18111 strain. The invention proposes a starter culture containing 105 to 1012 CFU/g of Bifidobacterium animalis lactis BB-12© DSM 15954 strain, 105 to 1012 CFU/g of Streptococcus thermophilus ST6008 DSM 18111 strain and Lactobacillus bulgaricus bacteria. |
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Nutritional composition for babies born by cesarean section Invention relates to dairy industry, in particular, to nutritional compositions to be administered to babies born by cesarean section; the compositions include a milk product fermented by bacteria producing lactic acid and at least two non-digestible oligosaccharides; additionally, the invention relates to a method for production and usage of a product manufactured by way of fermentation of milk, whey, whey protein, whey protein hydrolysate, casein, hydrolysate of casein and/ or lactose with bacteria producing lactic acid; the product contains at least two non-digestible oligosaccharides. |
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Method of growing acidophilic lactic acid microorganisms Method comprises mixing a decoction of marine invertebrates and/or fish with protein product of animal origin (wastes of fish and/or seafood processing) crushed into particles of size 5 mm, and/or protein product of plant origin (soyabean cake) in a predetermined ratio to produce nutrient medium. The resulting nutrient medium is pasteurised with stirring and cooled. The cooled nutrient medium at a temperature of about 38-40°C is inoculated with acidophilic lactic acid microorganisms followed by culturing at a temperature of 51-52°C for 6-6.5 hours with stirring to obtain an additive. |
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Method for stimulating intestinal flora Group of inventions refers to medicine, namely to paediatrics and may be used for preparing a composition for oral administration into an infant born by Cesarean section. This purpose is achieved by using at least one microorganism, and at least one nondigestible oligosaccharide. The composition contains at least one species Bifidobacteria specified in a group consisting of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium catenulatum, Bifidobacterium adolescentis and Bifidobacterium longum and galactooligosaccharides as an oligosaccharide. What is also presented is a method for preparing the infant food suitable for the infant born by Cesarean section. |
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Method to prepare bacterial preparation of acidophilic cultures Method provides for preparation of a nutrient medium on the basis of a dry nutrient medium MEDIA TW-50 with application of a salt additive into it, such as dibasic sodium phosphate at the specified ratio. The nutrient medium is sterilised, cooled down to the specified temperature and neutralised, with 20% solution of caustic soda, with establishment of the specified pH value of the medium to produce the nutrient medium. The acidophilic culture of the strain 126 and yeast autolysate are introduced at the specified ratio into the produced nutrient medium with subsequent cultivation. At the same time in process of cultivation the acidity of the nutrient medium is maintained with staged deoxidisation by the 20% solution of the caustic soda. The bacterial mass is cooled and separated. The bacterial mass is mixed with the protective medium containing saccharose, gelatine and water, where additionally lactulose syrup is introduced, as a symbiotic protective factor, ascorbic acid, as an anti-enzyme agent, talc powder as a drying and sliding agent at the specified ratio. It is homogenised, poured, frozen and dried with a sublimation method. |
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Invention relates to a method for isolation of oligosaccharides containing sialic acid, in particular - sialyllactose, from a milk flow. The method involves a milk flow treatment at the anion exchange stage using an anion exchange resin in the form of a free base with moisture content equal to 30-48% with a subsequent anion exchange stage, preferably - with the help of a macroporous anion exchange resin or an anion exchange resin. Additionally proposed is a composition where sialyllactose content is equal to 4 wt % in terms of dry substances weight with the ratio of sialyllactose to phosphorus exceeding 6. The composition is used in a baby feeding products as well as in products for therapeutic or enteral alimentation. |
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Invention relates to dairy industry. The sterilised dairy children alimentation product for children aged over one year includes cow milk with fat content equal to 2.3%, goat milk with fat content equal to 2.0%, mare milk with fat content equal to 2.0%, maize oil, olive oil, maltodextrin, mineral substances, vitamins and water at the following ratio of initial components, wt % cow milk with fat content equal to 2.3% - 50.0÷60.0, goat milk with fat content equal to 2.0% 15.0÷20.0, mare milk with fat content equal to 2.0% 20.0÷25.0, maize oil - 0.5506÷0.6006, olive oil - 0.4008÷0.4509, maltodextrin - 2.105, mineral substances - 0.02735÷0.02835, vitamins - 0.01615044÷0.01665044, water - balance. |
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Invention relates to dairy industry. The milk product in the form of a paste contains a biologically active substance in the form of brewer's yeast plasmolyate and vegetal origin additives (garden red beet-root juice and chokeberries juice) containing organic compounds of iodine, selenium, lithium and fluorine; the taste corrector is represented by common licorice root extract and/or a chocolate taste imitator - 3, curd with fat weight fraction equal to 9% - 80, whole milk - 8.60%, sugar syrup - 5 and water - balance. The initial components quantities are expressed in terms of wt %. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Treating or preventing rotaviral infections Invention refers to pharmaceutical industry, namely to an agent for treating or preventing neuraminidase-resistant rotaviral infection in an individual. The agent for treating or preventing neuraminidase-resistant rotaviral infection in the individual specified in: one or more conjugated linoleic acid (CLA) isomers, vaccenic acid, high-CLA milk fat or fractions thereof, or a cow's milk fat compositions specified in: milk fat, anhydrous milk fat (AMF), phospholipid milk fat fractions high in phospholipids, milk fat fractions high in gangliosides. Using the agent for preparing the composition for treating and preventing neuraminidase-resistant rotaviral infection in the individual. A method of treating and preventing neuraminidase-resistant rotaviral infection in the individual involving administering an effective amount of the agent into the individual in need thereof. |
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Invention relates to food industry, in particular, to manufacture of products for children alimentation. The liquid milk mixture for infant feeding contains a vegetable fat, carbohydrates and protein; at least 15 wt % of fat drops of the total fat content have diameter equal to 5-25 micrometers. One proposes a container containing a sole liquid milk mixture for children alimentation where the mixture has volume equal to 20 - 300 ml. The method for production of a nutritive liquid composition envisages preparation of a mixture, the mixture dispensing into the container with volume equal to 20 - 300 ml and leaving for at least 5 minutes. The milk mixture may be represented by a powdery composition that provides for production of a liquid composition after reconditioning with water. |
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Instant product for beverage preparation Inventions group relates to food industry. The method involves the stages of provision of a porous base powder (represented by a powder frozen by way of spraying, with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals amounting to 2.5. ml/g and the size of pores filled with ice crystals less than 3 mcm), the base powder agglomeration at a temperature lower than 0°C to produce a flat cake, the latter powdering and the powder sublimation drying. The instant powder for beverage preparation is represented by coffee powder or coffee powders with addition of chicory, cereal crops, a milk or non-milk whitener, cocoa powder, chocolate powder or powder for preparation of a malt beverage. The porous and spraying-frozen base powder with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals equal to 2.5 ml/g and the size of pores filled with ice crystals being less than 3 mcm. The product represents an instant powder for beverage preparation and is produced by cold agglomeration of the base powder and, whenever required, further milling. The instant beverage preparation method involves a stage of reconditioning of the instant powder for beverage preparation with a liquid. |
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Sublimation-dried aerated milk or milk-substituting compositions and their preparation methods Invention relates to a method for preparation of a sublimation-dried aerated milk or milk-substituting composition including stages as follows: provision of a milk or milk-substituting ingredient; emulsifier addition; thermal treatment of the mixture produced; the mixture fermentation; a gas admixture to the fermented mixture; continuous and simultaneous aeration of the mixture with the gas and the mixture whipping until its final overrun degree varies from 30 to 50% to produce an aerated composition; formation of portions of the aerated composition having a preset shape, the diameter amounting to 13-22 mm, height - to 7-12 mm and weight - to 0.8- 1.3 g; the portions cooling and sublimation drying. Bt way of the said method one produces sublimation-dried aerated milk or milk-substituting composition containing at least: milk or a milk-substituting ingredient, an emulsifier and a viscosity booster; the composition has a strength value at maximum load varying from 0.5 to 8 pounds force and solubility within the maximum load range from 0.1 to 8 pounds force. By way of the said method one ensures production of a sublimation-dried aerated milk or milk-substituting composition containing at least milk or a milk-substituting ingredient as well as 0.001-1 wt % of lactilated mono- and diglycerides. |
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Bifidobacterial and lactobacillary consortium contains Bifidobacterium bifidum OV-19, B. bifidum 791, B. longum OV-20, B. longum"Я"-3, B. adolescentis "ГО"-13, Lactobacillus helveticus "К3ш24", L. helveticus NK-1, L. casei KHM-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the individuals of fourteen and older. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined. |
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Bifidobacterial and lactobacillary consortium contains Bifidobacterium bifidum 19, B. bifidum 791, B. longum B379M, B. longum OV-20, B. breve OV-12, L .helveticus "К3Ш24", L. helveticus NK-1, L. casei KHM-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the children aged from three to fourteen. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them. Thereby a priority of the nutrient medium inoculation of the specific composition is determined. |
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Bifidobacterial consortium contains Bifidobacterium bifidum OV- 19, B. bifidum 791, B. longum B379M, B. longum OV-20, B. breve OV-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the children aged from three to fourteen. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined. |
Another patent 2513960.