We tell you what contribution Belarusian scientists have made to expanding the range of food products
Photo is illustrative in nature. From open sources.
Topic news Contribution of scientific research of domestic scientists to a wide range of products manufactured by Belarusian enterprises.
Every year our country increasingly strengthens its position on the world stage as a producer of high-quality agricultural products and food. This means that Belarus not only fully provides for itself, but also occupies a leading position in the ratings of exporters for certain types of products. Much credit for achieving such results belongs to agricultural scientists of the organizations of the National Academy of Sciences of Belarus. One of them, the RUE "Institute of MEAT and Dairy Industry", makes a significant contribution to ensuring food security of the country. We will tell you how exactly domestic science helps enterprises produce high-quality, tasty and, most importantly, healthy products that are valued not only in Belarus, but also far beyond its borders.
To be and remain a leader The words "Belarusian" and "quality" have long been put as equals not only in our country, but also far beyond its borders. And all because not only farmers and manufacturers, but also scientists
are involved in the creation of meat and MILK products . Largely due to such a tandem, our country in recent decades has consistently and confidently taken a leading position in the world ranking in terms of self-sufficiency in food products and at the same time has taken the leading positions as an exporter of high-quality agricultural products and food. Today, the achievements of the food industry, notes the DIRECTOR of the RUE "Institute of Meat and Dairy Industry", candidate of economic sciences, associate professor Gordey Gusakov, are largely based on a huge number of research papers: - The task of scientists is to put the process of processing raw materials on a scientific basis, ensure a high level of quality and safety, develop new technologies and types of products for the meat and dairy industries. For many years, the Institute of Meat and Dairy Industry has been working to solve urgent problems of the industry. - The scope of the institute's activities is wide and covers a significant range of issues. Much attention is paid to forecasting the development of the industry, creating innovative products based on the principles of healthy nutrition, including children's and functional products, substantiating the modes of technological processes. Scientists are also engaged in the development of modern resource-saving production technologies, new types of meat and dairy products for general and special purposes, working on technical and regulatory documentation and much more. Research
Russian scientists, carried out within the framework of the implemented scientific programs, allow us to ensure the high quality and naturalness of our food products, - Gordey Vladimirovich is sure.
For the little ones
According to the HEAD of the meat products technology department, candidate of agricultural sciences Svetlana Gordynets, from year to year consumer preferences are becoming more and more personalized. This determines the need for research, the main task of which is to expand the range of functional and specialized products to meet the needs of all categories of the population.
Particular attention is paid to the development of the baby food industry, the development of new and improvement of traditional production technologies, and the expansion of its range. it was the employees of the institute who developed cooked sausage products for feeding children with an increased body mass index, containing no more than 170 kcal per 100 g, while in traditional products the calorie content is much higher - 246 kcal per 100 g. In addition, the product is enriched with B vitamins and has a reduced SALT content.
– The reduction in caloric content is achieved by selecting raw materials that reduce the quota of animal fats by 30%, while the protein content in the developed recipes is at least 12.5%, – notes Svetlana Gordynets.
Sausages and semi-finished meat products with a reduced content of table salt are another development of the institute's specialists. And the most interesting thing is that the developed products cannot be distinguished from traditional ones by their taste characteristics. How did you manage to achieve this result?
– We really managed to preserve the usual saltiness and good organoleptic properties in such products, – confirms Svetlana Gordynets. – This was achieved through the use of phytocomplexes. These compositions are selected in such a way as not only to act as a flavor additive, but also to adjust the threshold of salt sensitivity, which will help reduce the amount of salt consumed by humans. Perhaps, domestic cheeses
with a reduced content of table salt will soon appear on the shelves – work on their creation is currently being actively carried out by Belarusian scientists. Focus on HEALTH and longevity Another important area in which our scientists work is reducing the SUGAR content in food products.
– Excessive amounts of sugar can lead to the development of diabetes, obesity and other problems in the body. Work is underway to create a wide range of products with reduced calorie content and carbohydrate content. Thus, the sugar content in cottage cheese, yoghurts and cocktails is being systematically reduced. Our specialists have developed a range of products with reduced calorie content, which is achieved by reducing the content of fat and sugars by 30% or by replacing sugar with sweeteners, primarily sugar alcohols, which have a low calorie content and glycemic index, as well as enzymatic hydrolysis of lactose, – says Deputy Director for Research, Candidate of Veterinary Sciences, Associate Professor Elena Stepanova. – The requirements for dairy products with sugar replaced by modern low-calorie sweeteners established based on the results of these studies became the basis for introducing changes to national standards forIce cream , curd masses and curd cheeses.
Until recently, ice cream producers were placed in a strict framework by regulatory documents. The calorie content of the most popular type of ice cream - plombir without filling - was 230 kcal per 100 grams of product.
- Thanks to the research of our scientists, a change in the ice cream standard was introduced in the Republic of Belarus, which takes into account the trend of reducing sugar. Today it is no more than 9.8% for plombir and cream ice cream with a reduced sugar content, and no more than 10.1% for milk ice cream with a reduced sugar content, - the specialist summarizes.
Special-purpose products
Another important area of work for our scientists is the creation of products for people with lactose intolerance.
- There are certain categories of the population for whom the use of dairy products is limited due to lactose intolerance. We have created new recipes and technologies for obtaining a whole range of lactose-free and low-lactose products: whole milk ( drinking milk , cream), fermented milk (yogurt,sour cream ,cottage cheese , kefir ), ice cream, cheese, - notes the head of the industry laboratory of biochemistry, microbiology and technological processes of milk processing, candidate of technical sciences, associate professor Ekaterina Bespalova.
The development of interstate standards for drinking milk and low-lactose and lactose-free fermented milk products, which can be consumed by both adults and children , is at the final stage . Ekaterina Bespalova assures that in terms of their nutritional properties, lactose-free dairy products are absolutely no different from classic ones, but, unlike them, they are suitable for absolutely everyone, without causing negative symptoms of gastrointestinal tract disorders.
- The use of such products will allow people with lactose intolerance to receive almost the entire range of useful nutrients in milk and dairy products, including essential amino acids, vitamins and microelements, - notes Ekaterina Bespalova.
The development of the gastronomic range leads to increased consumption of carbohydrates, which reduces the amount of proteins in the diet and, as a result, disrupts the balance of nutritional and energy value. One of the latest developments of our scientists is ice cream with protein. Since the main target group of consumers is people actively involved in sports, the amount of fat in it is minimal - no more than 7.5%. But the protein is at least 5.9% compared to the usual standard of up to 4%.
The Institute of Meat and Dairy Industry is the only manufacturer of starters for the dairy processing industry in the country.
- The Institute carries out industrial production of a wide range of concentrated dry and frozen starters for cottage cheese, fermented milk drinks, sour cream, cheeses (soft, semi-hard, hard), functional products and others, - notes the first deputy director, candidate of technical sciences, associate professor Natalia Furik.
The range of products manufactured by the institute has seen active development over the past two years in the area of starters for the population, the use of which allows consumers to independently prepare their favorite fermented milk products at home: cottage cheese,yogurt , bio-yogurt, sour milk and bioproduct. All you need is milk and starter culture, which can be purchased in retail chains.
– The activities of the Institute of Meat and Dairy Industry are an example of an effective combination of science and practice, new promising technologies are created here, the implementation of which at domestic enterprises contributes to obtaining competitive products that are in high demand in the domestic and foreign markets.
Dear fellow scientists, workers of agriculture, processing industry!
On behalf of the team of the RUE "Institute of Meat and Dairy Industry" and on my own behalf, I sincerely congratulate you all on your professional holiday - Day of Workers of Agriculture and Processing Industry of the AIC!
On this holiday, I would like to say a huge thank you to farmers, manufacturers and scientists who work every day to provide the population of our country with fresh, tasty, healthy and high-quality products. Conscientiously fulfilling our duties, demonstrating high professionalism, responsibility and hard work, all of us, without exception, work towards a common goal!
Let our country prosper and develop, transform and become better every day! Let the efforts of each of its residents always be crowned with impressive results, let luck smile at everyone, let their plans and dreams come true. Health, happiness, well-being!
Director of the RUE "Institute of Meat and Dairy Industry", PhD in Economics, Associate Professor Gordey Gusakov.
One of the latest developments of scientists is ice cream with protein. Since the main target group of consumers are people actively involved in sports, the amount of fat in it is minimal - no more than 7.5%. But protein - at least 5.9% compared to the usual standard of up to 4%.
Consumer requests are becoming more and more personalized, and to meet them, the institute is constantly working to expand the range. For example, products have been developed to prevent iodine deficiency. Great importance is also attached to the enrichment of functional products with prebiotics.
Vera Mikhailova, photo - Tatyana MATUSEVICH and provided by the enterprise
Every year our country increasingly strengthens its position on the world stage as a producer of high-quality agricultural products and food. This means that Belarus not only fully provides for itself, but also occupies a leading position in the ratings of exporters for certain types of products. Much credit for achieving such results belongs to agricultural scientists of the organizations of the National Academy of Sciences of Belarus. One of them, the RUE "Institute of MEAT and Dairy Industry", makes a significant contribution to ensuring food security of the country. We will tell you how exactly domestic science helps enterprises produce high-quality, tasty and, most importantly, healthy products that are valued not only in Belarus, but also far beyond its borders.
To be and remain a leader The words "Belarusian" and "quality" have long been put as equals not only in our country, but also far beyond its borders. And all because not only farmers and manufacturers, but also scientists
are involved in the creation of meat and MILK products . Largely due to such a tandem, our country in recent decades has consistently and confidently taken a leading position in the world ranking in terms of self-sufficiency in food products and at the same time has taken the leading positions as an exporter of high-quality agricultural products and food. Today, the achievements of the food industry, notes the DIRECTOR of the RUE "Institute of Meat and Dairy Industry", candidate of economic sciences, associate professor Gordey Gusakov, are largely based on a huge number of research papers: - The task of scientists is to put the process of processing raw materials on a scientific basis, ensure a high level of quality and safety, develop new technologies and types of products for the meat and dairy industries. For many years, the Institute of Meat and Dairy Industry has been working to solve urgent problems of the industry. - The scope of the institute's activities is wide and covers a significant range of issues. Much attention is paid to forecasting the development of the industry, creating innovative products based on the principles of healthy nutrition, including children's and functional products, substantiating the modes of technological processes. Scientists are also engaged in the development of modern resource-saving production technologies, new types of meat and dairy products for general and special purposes, working on technical and regulatory documentation and much more. Research
Russian scientists, carried out within the framework of the implemented scientific programs, allow us to ensure the high quality and naturalness of our food products, - Gordey Vladimirovich is sure.
For the little ones
According to the HEAD of the meat products technology department, candidate of agricultural sciences Svetlana Gordynets, from year to year consumer preferences are becoming more and more personalized. This determines the need for research, the main task of which is to expand the range of functional and specialized products to meet the needs of all categories of the population.
Particular attention is paid to the development of the baby food industry, the development of new and improvement of traditional production technologies, and the expansion of its range. it was the employees of the institute who developed cooked sausage products for feeding children with an increased body mass index, containing no more than 170 kcal per 100 g, while in traditional products the calorie content is much higher - 246 kcal per 100 g. In addition, the product is enriched with B vitamins and has a reduced SALT content.
– The reduction in caloric content is achieved by selecting raw materials that reduce the quota of animal fats by 30%, while the protein content in the developed recipes is at least 12.5%, – notes Svetlana Gordynets.
Sausages and semi-finished meat products with a reduced content of table salt are another development of the institute's specialists. And the most interesting thing is that the developed products cannot be distinguished from traditional ones by their taste characteristics. How did you manage to achieve this result?
– We really managed to preserve the usual saltiness and good organoleptic properties in such products, – confirms Svetlana Gordynets. – This was achieved through the use of phytocomplexes. These compositions are selected in such a way as not only to act as a flavor additive, but also to adjust the threshold of salt sensitivity, which will help reduce the amount of salt consumed by humans. Perhaps, domestic cheeses
with a reduced content of table salt will soon appear on the shelves – work on their creation is currently being actively carried out by Belarusian scientists. Focus on HEALTH and longevity Another important area in which our scientists work is reducing the SUGAR content in food products.
– Excessive amounts of sugar can lead to the development of diabetes, obesity and other problems in the body. Work is underway to create a wide range of products with reduced calorie content and carbohydrate content. Thus, the sugar content in cottage cheese, yoghurts and cocktails is being systematically reduced. Our specialists have developed a range of products with reduced calorie content, which is achieved by reducing the content of fat and sugars by 30% or by replacing sugar with sweeteners, primarily sugar alcohols, which have a low calorie content and glycemic index, as well as enzymatic hydrolysis of lactose, – says Deputy Director for Research, Candidate of Veterinary Sciences, Associate Professor Elena Stepanova. – The requirements for dairy products with sugar replaced by modern low-calorie sweeteners established based on the results of these studies became the basis for introducing changes to national standards forIce cream , curd masses and curd cheeses.
Until recently, ice cream producers were placed in a strict framework by regulatory documents. The calorie content of the most popular type of ice cream - plombir without filling - was 230 kcal per 100 grams of product.
- Thanks to the research of our scientists, a change in the ice cream standard was introduced in the Republic of Belarus, which takes into account the trend of reducing sugar. Today it is no more than 9.8% for plombir and cream ice cream with a reduced sugar content, and no more than 10.1% for milk ice cream with a reduced sugar content, - the specialist summarizes.
Special-purpose products
Another important area of work for our scientists is the creation of products for people with lactose intolerance.
- There are certain categories of the population for whom the use of dairy products is limited due to lactose intolerance. We have created new recipes and technologies for obtaining a whole range of lactose-free and low-lactose products: whole milk ( drinking milk , cream), fermented milk (yogurt,sour cream ,cottage cheese , kefir ), ice cream, cheese, - notes the head of the industry laboratory of biochemistry, microbiology and technological processes of milk processing, candidate of technical sciences, associate professor Ekaterina Bespalova.
The development of interstate standards for drinking milk and low-lactose and lactose-free fermented milk products, which can be consumed by both adults and children , is at the final stage . Ekaterina Bespalova assures that in terms of their nutritional properties, lactose-free dairy products are absolutely no different from classic ones, but, unlike them, they are suitable for absolutely everyone, without causing negative symptoms of gastrointestinal tract disorders.
- The use of such products will allow people with lactose intolerance to receive almost the entire range of useful nutrients in milk and dairy products, including essential amino acids, vitamins and microelements, - notes Ekaterina Bespalova.
The development of the gastronomic range leads to increased consumption of carbohydrates, which reduces the amount of proteins in the diet and, as a result, disrupts the balance of nutritional and energy value. One of the latest developments of our scientists is ice cream with protein. Since the main target group of consumers is people actively involved in sports, the amount of fat in it is minimal - no more than 7.5%. But the protein is at least 5.9% compared to the usual standard of up to 4%.
The Institute of Meat and Dairy Industry is the only manufacturer of starters for the dairy processing industry in the country.
- The Institute carries out industrial production of a wide range of concentrated dry and frozen starters for cottage cheese, fermented milk drinks, sour cream, cheeses (soft, semi-hard, hard), functional products and others, - notes the first deputy director, candidate of technical sciences, associate professor Natalia Furik.
The range of products manufactured by the institute has seen active development over the past two years in the area of starters for the population, the use of which allows consumers to independently prepare their favorite fermented milk products at home: cottage cheese,yogurt , bio-yogurt, sour milk and bioproduct. All you need is milk and starter culture, which can be purchased in retail chains.
– The activities of the Institute of Meat and Dairy Industry are an example of an effective combination of science and practice, new promising technologies are created here, the implementation of which at domestic enterprises contributes to obtaining competitive products that are in high demand in the domestic and foreign markets.
Dear fellow scientists, workers of agriculture, processing industry!
On behalf of the team of the RUE "Institute of Meat and Dairy Industry" and on my own behalf, I sincerely congratulate you all on your professional holiday - Day of Workers of Agriculture and Processing Industry of the AIC!
On this holiday, I would like to say a huge thank you to farmers, manufacturers and scientists who work every day to provide the population of our country with fresh, tasty, healthy and high-quality products. Conscientiously fulfilling our duties, demonstrating high professionalism, responsibility and hard work, all of us, without exception, work towards a common goal!
Let our country prosper and develop, transform and become better every day! Let the efforts of each of its residents always be crowned with impressive results, let luck smile at everyone, let their plans and dreams come true. Health, happiness, well-being!
Director of the RUE "Institute of Meat and Dairy Industry", PhD in Economics, Associate Professor Gordey Gusakov.
One of the latest developments of scientists is ice cream with protein. Since the main target group of consumers are people actively involved in sports, the amount of fat in it is minimal - no more than 7.5%. But protein - at least 5.9% compared to the usual standard of up to 4%.
Consumer requests are becoming more and more personalized, and to meet them, the institute is constantly working to expand the range. For example, products have been developed to prevent iodine deficiency. Great importance is also attached to the enrichment of functional products with prebiotics.
Vera Mikhailova, photo - Tatyana MATUSEVICH and provided by the enterprise