Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products.

The key trends driving the global dairy market are shelf-life extension and generating consumer demand for new products. Healthy diets and special foods meet the criteria based on the protein digestibility-corrected amino acid score, while other factors affecting the digestibility and actual biological value of the protein are not considered. Express biological evaluation tests are very important for choosing the optimal formulation and efficient manufacturing process in order to maximize the biological value (BV).

Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value.

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria is most productive for screening biological studies.

Species identification of ruminant milk by genotyping of the κ-casein gene.

The development of molecular genetic and bioinformatic systems for identifying the species of milk and the raw material composition of dairy products is of great scientific and practical importance with the purpose of introducing developments in the system for controlling the turnover of falsified products. The aim of the research is to develop a method of PCR-RFLP analysis for species identification of milk and dairy products from agricultural ruminant animals by the κ-casein gene (CSN3) with the possibility of qualitative and relative quantitative assessment of species-specific DNA of the tested biomaterial. The objects of research were samples of raw milk and milk powder, pasteurized cream, and hard and semi-hard cheeses.

Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production.

DNA authentication of wines is a process of verifying their authenticity by genetic identification of the main plant component. The sample preparation of experimental and commercial wines was carried out by precipitation of wine debris by centrifugation with preliminary exposure with precipitators and co-precipitators, including developed macro- and micro-volume methods applicable to white or red wines, using polyvinylpyrrolidone as a co-precipitator. Addition of 2-mercaptoethanol and proteinase K to the lysing solution made it possible to adapt the technology for DNA extraction from the precipitated wine debris.

[The identification of the primal wine production with the protected designation of origin with the appliance of cluster metrics].

The article considers the guidelines of the choice of identification criteria, allowing to verify and confirm the geographical name of the origin of domestic primal wine production, thereby confirming their legal status. A priori the production of wine with protected designation of origin includes the use of certain raw materials with predetermined organoleptic and physical-chemical characteristics, which can be confirmed by respective tests. of the work was to develop a robust differentiating criterion that allows one to determine the authenticity and origin of wine materials relative to the standard.