Study of Chemical and Mineral Composition of New Sour Milk Bio-product with Sapropel Powder
Olga Gorelik
Ural State Agrarian University, Yekaterinburg, Russia.
Yelena Shatskikh
Ural State Agrarian University, Yekaterinburg, Russia.
Maksim Rebezov
Ural State Agrarian University, Yekaterinburg, Russia and Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russia and Volgograd State Agrarian University, Volgograd, Russia.
Svetlana Kanareikina
Bashkir State Agrarian University, Russia.
Vladimir Kanareikin
Ufa State Petroleum Technological University, Russia.
Oksana Lihodeyevskaya
Ural State Agrarian University, Yekaterinburg, Russia.
Nadiya Andrushechkina
Ural State Agrarian University, Yekaterinburg, Russia.
Svetlana Harlap
Ural State Agrarian University, Yekaterinburg, Russia.
Marina Temerbayeva
S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.
Irina Dolmatova
Nosov Magnitogorsk State Technical University, 38 Lenin Street, Magnitogorsk, Russia.
Eleonora Okuskhanova *
Shakarim State University of Semey, Kazakhstan.
*Author to whom correspondence should be addressed.
Abstract
In this paper the results of chemical and mineral composition of new sour milk bio-product with sapropel powder are presented. Sapropel in powder form added to the formulation of sour milk of 1.5% of total mass. Sapropel is characterized by high percent of mineral elements concentration (50.97%), particularly it is rich in manganese 316.0 mg/kg, calcium 148.0 mg/kg (in the form of calcium carbonate), zinc 59.7 mg/kg, copper 24.1 mg/kg. In new sour milk bio-product the protein content was significantly higher (20.95%) than in control sample (18.40%) with decreasing of moisture content to 76.0-76.3% than in control sample 79.50%. Addition of 1.5% of plant sapropel increases the nutritive value of final product up to 15.3 kcal or 16.4% because of high content of protein and fat.
Keywords: Sapropel, milk, nutritive, mineral composition, technology