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Biochemistry of Milk

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Biochemistry of Milk ФГБОУ ВО НОВОСИБИРСКИЙ ГАУ БИОЛОГО-ТЕХНИЧЕСКИЙ ФАКУЛЬТЕТ Biochemistry of milk Методические указания по выполнению самостоятельной и контрольных работ Новосибирск 2017 УДК 637.12.047(075) ББК 36.95:28.072 C687 Кафедра ветеринарной генетики и биотехнологии Составитель: Короткевич О.С., д.б.н., профессор Рецензент: Бокова Т.И., д.б.н., профессор, зав. кафедры химии НГАУ Biochemistry of milk: методические указания по выполнению самостоятельной и контрольных работ/ сост. Короткевич О.С.; Новосиб. гос. аграр. ун-т. Биолого-технологический факультет.- Новосибирск, 2017. - 47 с. Методические указания предназначены для бакалавров, магистров и аспирантов очной и заочной форм обучения Биолого-технологического факультета, обучающихся по направлению подготовки 19.03.04. Технология продукции и организация общественного питания, Изложены основные разделы курса «Biochemistry of milk» с указанием видов и форм контроля тем, выносимых для самостоятельной работы бакалавров, магистров и аспирантов очной и заочной форм обучения и выполнения контрольных. Приведены словарь-терминов, библиографический список, вопросы для контроля. Методические указания утверждены и рекомендованы к изданию на заседании учебно-методического совета БТФ (протокол № 2 от 1 марта 2017 года) © Новосибирский государственный аграрный университет, 2017 Содержание 1. Введение.....................................................................................................5 1.1. Цели и задачи учебной дисциплины....................................................5 2. Содержание отдельных разделов и тем для самостоятельной работы (согласно рабочей программе)............. ................................................................6 2.1. Introduction...........................................................................................6 2.1.1. Biochemistry of milk, its meaning and history of development in Russia ......................................................................................................................6 2.1.2. Milk production. Precursors of the major components of milk...........7 2.1.3. Biochemical and physical-chemical processes in milk treatment, production of liquid milk, cream and ice cream. .....................................................9 2.1.4. Biochemical and physical-chemical processes in production of fermented milk products..........................................................................................10 2.1.5.Physical and chemical processes in butter production.Biochemical changes in butter during storage. ............................................................................12 2.1.6. Biochemical and physical-chemical processes in cheese production...............................................................................................................14 2.1.7. Biochemical and physical-chemical processes in condensed milk, casein, milk protein concentrate and lactose production........................................16 2.1.8.Biochemical and chemical changes during storage of dairy products..................................................................................................................17 3. Содержание и организация самостоятельной работы........................19 3.1. Темы контрольных работ....................................................................20 3.2. Общие положения при оформлении контрольной работы..............20 3.3. Список вопросов для подготовки к зачету.........................................23 3.4. Проверочный тест по Biochemistry of milk........................................25 3.5. Ответы к тесту по Biochemistry of milk.............................................28 4. Учебно-методические информационное обеспечение........................29 4.1.Учебно-методическое обеспечение.....................................................29 4.2. Информационное обеспечение ….....................................................30 4.3. Перечень наглядных пособий и оборудования................................30 5. Словарь терминов по BIOCHEMISTRY OF MILK.............................32 1. ВВЕДЕНИЕ 1.1. Цели и задачи учебной дисциплины Дисциплина Biochemistry of milk предназначена для формирования базовых знаний по химическому составу, пищевой и биологической ценности молока, молочных продуктов, изменению их состава и свойств под влиянием различных факторов, биохимических и физико-химических процессов, протекающим при обработке молочного сырья, выработке различных молочных продуктов и изменению молочных продуктов при хранении у студентов направления подготовки бакалавров 19.03.04 Технология продукции и организации общественного питания на основе компетентного подхода. В соответствии с назначением основной целью дисциплины является формирование современных представлений, знаний и умений о превращениях веществ и энергии в живых организмах, химическом составе продукции животного происхождения, биохимических процессах, происходящих в ней при хранении и переработке. Исходя из цели, в процессе изучения дисциплины решаются следующие задачи: - изучить химический состав молока и биохимические процессы, происходящие в животноводческой продукции при хранении и переработке; - оценка качества и технологических свойств молока по биохимическим показателям; - идентифицировать биохимические процессы, протекающие при производстве, переработке и хранении молока; - знакомство с современными методами и достижениями биохимической науки. 2. СОДЕРЖАНИЕ ОТДЕЛЬНЫХ РАЗДЕЛОВ И ТЕМ ДЛЯ САМОСТОЯТЕЛЬНОЙ РАБОТЫ (СОГЛАСНО РАБОЧЕЙ ПРОГРАММЕ) 2. 1.Introduction 2.1.1. Biochemistry of milk, its meaning and history of development in Russia Importance of studying the biochemistry of milk and dairy products for the management of the construction process of production of various types of dairy products. Communication disciplines with special technology and process control. The role of scientists in the development of the science of biochemistry. Contribution to the development of modern scientific biochemistry of milk. Доступные источники литературы 1. Горбатова К.К. Химия и физика молока и молочных продуктов/К.К. Горбатова, П.И. Гунькова. - СПб.: ГИОРД, 2014.-336 с. 2. Рогожин В.В. Биохимия молока и мяса : учеб./ В.В. Рогожин. - СПб.: ГИОРД, 2012. - 456 с. 3. Горбатова К.К. Биохимия молока и молочных продуктов/ К.К. Горбатова. – СПб.: ГИОРД, 2001. – 320 с. 4. Горбатова К.К. Химия и физика молока: учебник для вузов/ К.К. Горбатова. – СПб.: ГИОРД, 2003. – 288 с. 5. Кононский А.И. Биохимия животных. – М. 6. Вышемирский Ф.А. Масло из коровьего молока и комбинированное/ Ф.А. Вышемирский. – СПб.: ГИОРД, 2004. -720 с. 7. Гудков А.В. Сыроделие: технологические, биологические и физико- химические аспекты/ А.В. Гудков; под ред. С.А. Гудкова. – М.: ДеЛи принт, 2003. – 800 с. 8. Касторных, М. С. Товароведение и экспертиза пищевых жиров, молока и молочных продуктов [Электронный ресурс] : Учебник / М. С. Касторных, В. А. Кузьмина, Ю. С. Пучкова. - 5-е изд. - М. : Издательско-торговая корпорация «Дашков и К°», 2012. - 328 с. http://www.znanium.com/ 9. Крусь Г.Н. Методы исследования молока и молочных продуктов/ Г.Н. Крусь, А.М. Шалыгина, З.В. Волокитина; под ред. А.М. Шалыгиной. – М.: Колос, 2000. – 368 с. 10.Молоко и молочные продукты. Энциклопедия международных стандартов/О.Н. Фомина, - Москва: Протектор, 2011. - 880 с. 11.Оноприйко А.В. Производство молочных продуктов: практическое пособие/А.В. Оноприйко, А.Г. Храмцов, В.А. Оноприйко. – М.: МарТ, 2004. – 384 с. 12.Храмцов А.Г. Промышленная переработка вторичного молочного сырья/ А.Г. Храмцов. – М.: ДеЛи принт, 2003. – 100 с. 13.Шалгина А.М. Общая технология молока и молочных продуктов/ А.М. Шалыгина, Л.В. Калинина. – М.: КолосС, 2004. – 200 с. 14.Шидловская В.П. Органолептические свойства молока и молочных продуктов: справочник/ В.П. Шидловская. – М.: Колос, 2000. – 280 с. 15. Журнал «Молочная промышленность» 16. Журнал «Переработка молока» 17.Короткевич О.С., Дементьева Т.А. Биохимия молока: учебное пособие. Новосибирск, 2007.- 218 с. 18.Дементьева Т.А. Витамины /Т.А. Дементьева, О.С. Короткевич, Е.В. Камалдинов: учебное пособие Новосибирск, 2005. - 160 с. 19.Korotkevich O.S., Dementyeva T.A., Korotkova G.N. Biochemistry of Milk: study manual Novosibirsk: NSAU, 2010. - 210p. 20.Дементьева Т.А., Короткевич О.С. Практикум по биологической химии: учеб. пособие. Новосибирск: НГАУ, 2011. - 260 с. Вопросы для самоконтроля 1. Could you name structural components of milk? 2. Could you characterize milk proteins? 3. Why are lactoproteins essential for human and animal organisms? 4. How does heat treatment change physicochemical properties of milk? 5. Which substance is a major power in milk? 2.1.2. Milk production. Precursors of the major components of milk. The chemical composition and nutritional value of the major components of milk. Change in the composition and properties of milk under the influence of various factors. Milk production in the udder. Biosynthesis of milk components. The content of milk: water, dry matter, gases. Composition of dry milk matter: nonfat dry residue (NDR) and fat. Components of the NDR: proteins and non-protein nitrogen compounds, carbohydrates, minerals, vitamins, enzymes, immune bodies, hormones, pigments. Gases of milk. Extraneous substances. The chemical properties of milk: pH, oxidation-reduction potential. Physical properties: density, viscosity, surface tension, osmotic pressure, freezing point, conductivity, thermal properties of milk. Bactericidal properties of milk. The influence of various factors on the composition and properties of milk.
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