name
Dolmatova Irina Alexandrovna
Scholastic degree
•
Academic rank
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Honorary rank
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Organization, job position
• Magnitogorsk State Technical University n.a. G.I. Nosov
доцент
Research interests
Технология переработки, хранения и стандартизация продуктов животноводства; вопросы по улучшению качества продуктов сельского хозяйства
Web site url
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Current rating (overall rating of articles)
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TOP5 co-authors
Articles count: 2
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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Description
In the dairy industry, the segment of yoghurts and yoghurt drinks is one of the most dynamically developing. Competition contributes to the production of high quality products. The transition to market relations encourages producers to use new prescription ingredients in the production of various yoghurts. In addition, it is essential to improve the existing ones and create qualitatively new technologies of products with a directed change in the chemical composition. Sour-milk drinks not only satisfy the physiological needs of the body, but also have a preventive and therapeutic purpose. Utilization of these products contributes to the prevention of numerous diseases, as well as life prolongation and increase of working capacity. The dietary properties of sour-milk drinks are determined by the presence of “live” beneficial microflora and persist for a long time, as long as this microflora remains viable and pure. The article contains data distinguishing the effects of the use of commercial fermentation starters EKOKOM Laktina, TM GoodFood, Kaprina on the qualitative characteristics of dairy clots. The article specifies the influence of fermentation starters and vegetable fillers on the organoleptic parameters of the final sour-milk product. The authors of the article further present data describing the organoleptic and physicochemical quality profile of yoghurt enriched with vegetable fillers, obtained by introducing commercial fermentation starters of various manufacturing companies
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06.00.00 Agricultural sciences
Description
Ferrourtikavit is a biologically active additive (BAA) derived from common nettle supplemented with micro nutrient elements (titanium, vanadium, molybdenum, zinc, copper, iron, tin, chromium, manganese, barium). Ferrourtikavit is manufactured from local vegetable raw materials, however its application in feeding dairy cows is not sufficiently studied. Therefore, the application of the BAA ferrourtikavit in animal feeding with a view to increase milk production is relevant. The aim of the research conducted is to investigate the impact of the BAA ferrourtikavit on the overall nutritional value of animal diet and reduction of food consumption. The experiment was conducted on four groups of black-motley breed dairy cows. Formation of the experimental groups (15 animals per each group) was performed on the third lactation, taking into account age, productivity during the previous lactation, breed characteristics, live weight. The main diet consisted of hay, haylage, succulent fodder, concentrates. Additionally to basic diet the 2nd , 3 rd and 4th experimental groups obtained the BAA ferrourtikavit at the doses of 0,25, 0,50 and 0,75 mg/kg of live weight, respectively. It has been established that the animals from the experimental groups (2nd, 3rd and 4th) consumed 43,9-51,3 energetic feed units less, 439,4-513,5 MJ metabolic energy less, 56,4 – 62,0 kg dry matter less, 1,1 – 1,6 kg digestible protein less. The lowest feed consumption was noted among the animals from the 3rd experimental group, in the basic diet of which the BAA ferrourtikavit in an amount of 0,50 mg/kg of live weight was introduced. The research conducted established, that application of the biologically active additive ferrourtikavit in the diet of lactating cows at the dose of 0,5 mg/kg of live weight led to the highest milk yields 4678±45,17 kg. In the experienced groups, increase in milk yields, decrease in concentrates' utilization as well as costs of 1 kg milk as compared to the control group were registered
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