[A new type of creamery butter for pediatric and dietetic nutrition]. / Novyi vid slivochnogo masla dlia detskogo i dieticheskogo pitaniia.

The paper presents the data on the chemical composition and the technology of manufacturing a new sort of butter for child's and dietetic nutrition. The butter has high biological value due to the introduction of polyunsaturated fatty acids (PUSFA) with vegetable oils and milk-protein ingredients. The milk-protein ingredients also play the role of the butter structure stabilizers. The chemical composition of the new sort of butter, including the vitamin and mineral content, as well as the amino-acid composition of the butter plasma are described. It is shown that the content of PUSFA in the new sort of butter is 10-fold higher than in the routine butter. Various kinds of dessert butter have been developed with different flavoring additives. One of the butter variant has been enriched with bifidobacteria. The new sort of butter is recommended for the dietetic nutrition of children and adults suffering from obesity, as well as for the nutrition of the middle- and old-aged subjects to prevent lipid metabolism disorders.

[A new kind of dietetic bread enriched with dietary fiber]. / Novyi vid dieticheskogo khleba, obogashchennogo pishchevymi voloknami.

A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.

[Dietary fat emulsions of lowered caloric content]. / Dieticheskie zhirovye émul'sii ponizhennoi kaloriinosti.

The products such as mayonnaise for infant's and dietetic nutrition were supplemented with the most full-value and readily assimilable proteins of milk and plant origin, whereas inhibitors and components (yolk-yellow, soybean oil, etc) not very suitable for dietetic nutrition were excluded. The know how and composition of dietetic pastes with a fatness of 10-50% were those of sauces for cold dishes and desserts with a fatness of 1-10%. These products represent a stable, readily assimilable vegetative oil emulsion. They are manufactured according to a simplified (comparatively to the conventional) flow-sheet that involves two parallel processes: preparation of a vegetative oil emulsion by means of homogenization at a high pressure and preparation of a concentration aqueous suspension of excipients. Apart from the increased biological value and high quality of fatty products, the know how under consideration enables the butter and fatty industry to produce mayonnaises with a fat content under 35% and to make the best use of reiterative raw material of the milk industry.

[Specialized acidophilus products in the nutrition of athletes]. / Spetsializirovannye atsidofil'nye produkty dlia pitaniia sportsmenov.

The formula and technology of manufacturing 2 types of acidophilic dry products (ADP-1 and ADP-2) for nutrition of the athletes engaged in speed skating and weight lifting were designed. The authors examined the chemical composition and alterations in the content of nitrous fractions on ADP storage. Trials of the products in the athletes provided favourable results.

[Development of dry acidophilic mixtures for feeding young infants]. / Razrabotka sukhikh atsidofil'nykh smesei dlia vskarmlivaniia detei rannego vozrasta.

A procedure for dry acidophilic mixtures for feeding infants has been devised. Two methods for drying the mixtures, atomization and sublimation, have been studied. Comparative characteristics of the acidophilic mixtures are presented and the time course of self-oxidation of their fatty components during 6-month storage is described.

[Food and biological value of the adapted acidophilous mixtures, Maliutka and Malysh]. / Izuchenie pishchevoi i biologicheskoi tsennosti adaptirovannykh atsidofil'nykh smesei "Maliutka" i "Malysh".

The new acidophilus liquid mixtures "Malyutka" and "Malysh" manufactured under industrial conditions were subjected to comprehensive physicochemical, microbiological and biological studies. Amino acids and fatty acids contained by the mixtures as well as their biological value were also examined.

[Substantiation studies for a method of enriching sour milk products with essential fatty acids]. / Issledovaniia po obosnovaniiu sposoba obogashcheniia kislomolochnykh produktov éssentsial'nymi zhirnymi kislotami.

Comparative investigations were conducted to produce arguments in favour of technology employed in preparing special acidified dairy products with an elevated proportion of polyunsaturated essential fatty acids for baby and dietetic nutrition. These investigations included a study into oxidative changes occurring in the vegetable oil during preparation of acidified milk by following two technological patterns that provide for introduction of the vegetable oil into the milk prior to its souring and into sour milk.