Agriculture. Technology of storage and processing of
agricultural products
Cand.
of Tech. Sci. Musina O.N.; PhD Lisin* P.A.
The Siberian
Scientific-Research Institute for Cheesemaking, Russia
*Omsk state
agrarian University named after P.A. Stolypin, Russia
Improving the quality of life of the population of the Altai region by
improving the nutritional status at the expense of introduction in a diet of
dairy products with added nutritional value
Milk is
a food of outstanding interest, not least because it was designed to be a complete
food for young growing animals. The role of bovine milk in the human diet as a
source of fat, amino acids and other nutrients, including calcium, has been recognised
for centuries. Milk is a complex colloid consisting of globules of milk fat
suspended in an aqueous solution comprised of lactose, proteins (primarily caseins),
mineral salts and water-soluble vitamins. Milk proteins are of high nutritional
quality with a biological value and net protein utilisation approaching 100 %
[1]. Dairy and milk consumption are frequently included as important elements
in a healthy and balanced diet. Epidemiologic studies confirm the nutritional
importance of milk in the human diet and reinforce the possible role of its
consumption in preventing several chronic conditions like cardiovascular
diseases, some forms of cancer, obesity, and diabetes [2].
The
present article reviews our proposal, which is based on the hypothesis:
1. The
quality of life of the population of the Altai region (Siberia, Russia) can be
improved by improving the quality of dairy products.
Subordinate
hypotheses are:
a. The
nutritional status of a considerable part of inhabitants of the Altai territory
does not meet the norms of a healthy diet.
b.
Dairy products are a traditional part of the daily diet of the majority of
inhabitants of the Altai territory.
c. The
development of formulas and technologies of dairy products with added
nutritional value and their introduction in a diet of inhabitants of the Altai
territory will improve the quality of life.
Assumptions are:
1.
Dairy products can be taken as the basis to create products with added
nutritional value.
2.
Because dairy products are a regular part of the diet, a new and improved dairy
products will be easy to enter into a diet of inhabitants of the Altai
territory.
3.
Introduction in a diet of at least some of the inhabitants of the Altai
territory of dairy products with added nutritional value will increase the
nutritional status of consumers and, consequently, improve quality of their
life.
The
study will focus on the development of formulas and technologies of dairy
products with added nutritional value. Such dairy products will be offered to
enter into a diet of inhabitants of the Altai territory. It is hypothesised
that these people do not receive as part of your diet is sufficient quantities
of all food nutrients, so the quality of life can be improved by improving the
nutritional status. This hypothesis is based on three sub-hypotheses:
nutritional status of residents of the Altai territory is low; dairy products
are consumed by residents almost every day; you can improve the quality of life
at the expense of introduction in a diet of dairy products with added
nutritional value.
If the
hypothesis is supported, then it is assumed that the available technologies of
dairy products with added nutritional value will offer such products for
introduction in a diet of inhabitants of the Altai territory and in case of
successful inclusion of such dairy products in the daily diet of the quality of
life of consumers will be raised. If the hypothesis is not supported, either
the nutritional status of a significant part of the population of the Altai
territory corresponds to the norms or the dairy products are not used in food daily
for the most part of the population or the new dairy products with added
nutritional value cannot be successfully introduced into the diet. Status
nutritional status of residents of the Altai territory and frequency of abuse
of dairy products reply will give a review of the literature and statistical
data. The alleged refusal of the inhabitants of the Altai region from the use
of new dairy products with added nutritional value should be studied and solved
in the framework of this study. This task is not so unique in this field of
study. A quick Google search showed that a large number of new dairy products
appear each year, and the population is willing to incorporate them into your
diet. The uniqueness of this study is to fit the nutritional value of products
developed for the needs of the population of the Altai region.
The definition of terminology. Under dairy
products are fermented milk drinks, cheese, butter, cheese. Thus, this
traditional dairy products daily consumption. Nutritional value is the ability
to satisfy human need in the basic nutrients (proteins, fats, carbohydrates,
minerals, dietary fiber, vitamins, fatty acids and energy). Since most dairy
products are perishable, the theme is designed for consumers living in the
Altai region (Siberia). However, developed in the framework of the project
formulation and technology of dairy products with added nutritional value can
be introduced into the diet of residents and other regions with similar defects
nutritional status.
Outline Plan
Step 1: Literature review. The first stage of
the implementation of the project is to evaluate its relevance. To do this, you
should analyze the official data of norms of consumption of nutrients and
compare them with actual consumption in the region. If there is a lack of any
nutrients in the diet of the population, means the creation of products with
added nutritional value is relevant. As the basis of selected dairy products
because they are included in the daily diet of inhabitants of the Altai
territory. It should also confirm the statistical data. Then you should expand
literature review and install any dairy products with added nutritional value
already created, to analyze their production technologies and formulations.
Need to install any components added to milk products to improve the
nutritional value and the difficulties faced by developers. For example, such
products can be tasteless, unusual for a user to have a low shelf life or
technological properties. You should determine what kinds of dairy products are
promising to be combined with enriching components.
We will
seek to answer the following core questions through a review of the relevant
literature.
• The
actual nutritional status of residents of the Altai territory.
• Norms
of consumption of the main nutrients (For example: how many per day in the diet
of a person should be of proteins, fats, carbohydrates etc).
• What
population groups are especially in need of correction power supply (For
example: children or older people).
•
Requirements to the products included in the diet for this group of persons
(For example: preferred mashed foods, foods with high water content, etc).
•
Choose from such dairy products (For example: dairy drinks, processed cheese,
ice cream).
• To
evaluate what kinds of such dairy products already on the market.
•
Precisely what has already enriched such dairy products. Advantages and
disadvantages of existing technologies and formulations. The study is possible
either to improve existing technology or to offer your enriching ingredient,
its recipes and technology of milk product with added nutritional value.
•
Delineate the range of components that contribute to enrichment in dairy
products. Choose those that are potentially suitable for improving the
nutritional value of the selected kind of a milk product.
• What
methods are used by researchers to assess the adequacy of improving the
nutritional value of dairy product. What methods are used in the process of
developing technologies and formulations. Advantages and disadvantages of the
methods. Suitable whether these methods to previously elected type of milk
product.
• To
select a group of patented formulations of dairy products with added
nutritional value and methods of obtaining of such products. These patents can
be used as analogues or a prototype for your own developments.
• To
pay special attention to the quality of the compilation of bibliographic list.
There is a good chance that the originals will have to apply at later stages of
work.
In the
literature review should be clearly formulated objective of the project,
namely, any dairy product will be used as a base to improve the nutritional
value of what the list of components will be investigated as a possible
enrichment, for some groups of individuals, this dairy product will be
designed.
Step 2: Organization and Individual mapping. We will collect
data and evidence answer the following core questions.
• To
develop technologies and formulations of the product range of dairy products
with added nutritional value
• To
enter into the diet of the control group consumers of such dairy products
•
Assessment of changes in the nutritional status of these consumers as a result
of adjustment of the diet
•
Suggest ways of introduction in a diet of the target group (people of the Altai
territory with poor nutritional status) developed dairy products
Step 3: Data analysis. To assess the
success of the project goals. Analyze the causes of the possible failure to
achieve goals. To take action if targets are not achieved. If the targets are
reached, to share good practice through the publication of articles.
Step 4: Write-up. To write a draft, to offer
ways of its practical application in other regions of the country, for other
population groups or other types of dairy products. To assess the scientific
novelty and practical significance of the research, to apply for a patent
(patents).
Bibliography
1.
Givens, D.I. Improving the nutritional quality of milk / D.I. Givens,
K.J. Shingfield // Dairy Processing. A
volume in Woodhead Publishing Series in Food Science, Technology and
Nutrition. – 2003. - Pages515–531. DOI: 10.1533/9781855737075.4.515
2.
Pereira, P. Milk nutritional composition and its role in human health / Paula
C. Pereira // Nutrition. - Volume 30, Issue 6. - June 2014. - Pages 619–627. DOI:
10.1016/j.nut.2013.10.011