Электронный каталог

48
V11
Vafin, R. R.
    Technology of bovine leukemia virus genodiagnostics in cattle, in produced raw materials and products. [Текст] / R. R. Vafin, Kh. Kh. Gilmanov, A. G. Galstyan, N. S Pryanichnikova [et al.] // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №1. - P. 119-125
ББК 48

Рубрики: Ветеринария

Кл.слова (ненормированные):
Bovine leukemia virus -- BLV -- cattle -- milk -- PCR -- RFLP -- sequencing -- gene diagnostics -- genotyping -- env-gene
Аннотация: The most important task of the dairy cattle industry is to obtain high quality raw milk. To achieve it, a set of measures is required, including aimed at increasing the biological safety of produced raw materials. The aim of the study was to create a scientific and methodological basis for the Bovine leukemia virus (BLV) gene diagnostics in a combined format of pathogen indication and identification. This required updating the strategy of BLVPCR-RFLP genotyping, consistent with its phylogenetic classification, taking into account the growing knowledge about the genetic diversity of 11 genotypes of the studied viral pathogen. When staging nested PCR, oligonucleotide primers were used, which initiate at the final stage of the reaction the production of a 444 bp env-gene fragment of the pathogen. Five restriction endonucleases were used in PCR-RFLP BLV genotyping of: PvuII, SspI, AsuHPI, HaeIII, and BstX2I. As a result of verification of the developed Bovine leukemia virus method for gene identification with an updated genotyping strategy, a technical result was obtained, expressed in the ability to identify all 11 BLV genotypes discovered to date by interpreting the generated 58 genotype-associated combinations of PCR-RFLP profiles.
Держатели документа:
WKU
Доп.точки доступа:
Gilmanov, Kh. Kh.
Galstyan, A. G.
Pryanichnikova, N. S
Bigaeva, A. V.
Lazareva, E. G.
Kazakova, V. S.

36
K85
Kruchinin, A. G.
    Baromembrane technologies as a prospective alternative to vacuum evaporation in the dry milk production. [Текст] / A. G. Kruchinin, E. E. Illarionova, A. V. Bigaeva, S. N. Turovskaya // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №1. - P. 133-138
ББК 36

Рубрики: Пищевые производства

Кл.слова (ненормированные):
membrane technologies -- baromembrane method -- milk powder -- quality -- cheese suitability -- eat resistance -- solubility
Аннотация: In the dairy industry, in recent years, baromembrane technologies (microfiltration, ultrafiltration, nanofiltration, reverse osmosis) have become increasingly widespread, which make it possible to obtain milk raw materials that are safe from a microbiological point of view and to standardize the protein mass fraction, concentration and fractionation of milk constituents. These filtration methods are definitely an alternative to traditional manufacturing processes. They are integrated into many production steps for a wide range of whole milk products, cottage cheese, cheese, etc.
Держатели документа:
WKU
Доп.точки доступа:
Illarionova, E. E.
Bigaeva, A. V.
Turovskaya, S. N.

36
S53
Shunekeyeva, А. А.
    Fruit-berry fillers in the production of kazakh national fermented milk drinks. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №1. - P. 139-146
ББК 36

Рубрики: Пищевые производства

Кл.слова (ненормированные):
ayran -- ermented milk drink -- fruit and berry filler -- goat's milk -- mathematical model -- ozonisation
Аннотация: This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.

36
S53
Shunekeyeva, А. А.
    Improving sensory and quality properties of yogurts from goat's milk. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov, G. S. Yeszhanov, O. V. Koltyugina // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №2. - P. 120-127
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
blackthorn fruits -- cherry -- goat milk -- nutritional value -- sensory properties -- yogurt
Аннотация: The overall acceptability decreases when adding the non-roasted amaranth flour in a product. The main weakness of this study was the paucity of size of our panel (10 people). With a small sample size, caution must be applied, as the findings might not be transferable to show objective data.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
Yeszhanov, G. S.
Koltyugina, O. V.