Вестник МГТУ. 2020, Т. 23, № 3.

Вестник МГТУ. 2020. Т. 23, № 3. С. 280-290. DOI: 10.21443/1560-9278-2020-23-3-280-290 Koroleva, A. A., Kiyakbaeva, I. V., Shibankova, L. S., Kanevskii, B. L. 2017. Application o f the method of combined microwave dehydration o f granulated lactate products. In coll. articles Innovative technologies fo r production and storage o f material assets fo r state needs, 8(8), pp. 224-234. (In Russ.) Kudryavtseva, E. N., Golovina, A. A. 2018. Application o f dihydroquercetin in the food industry. Aktualnye voprosy sovershenstvovaniya tehnologii proizvodstva i pererabotki produktsii selskogo hozyaistva, 20, pp. 269-271. (In Russ.) Lipatov, N. N., Kharitonov, V. D. 1981. Milk powder. Moscow. (In Russ.) Turovskaya, S. N., Galstyan, A. G., Petrov, A. N., Radaeva, I. A. et al. 2018. Safety o f canned milk as an integrated criterion o f their technology effectiveness. Russian experience. Food systems, 1(2), pp. 29-54. DOI: https://doi.org/10.21323/2618-9771-2018-1-2-29-54. (In Russ.) Shurchkova, Yu. A. 2003. Problems o f milk thermal stability management. Dairy Industry, 11, pp. 49-50. (In Russ.) Yurova, E. A. 2017. Methods for monitoring quality and safety indicators in the dairy industry. Pererabotka moloka, 5(211), pp. 41-43. (In Russ.) Yurova, E. A., Meldenberg, D. N., Parfenova, E. Yu. 2019. Criteria o f the raw milk assessment used to obtain products with guaranteed quality. Dairy Industry, 4, pp. 26-29. DOI: https://doi.org/10.31515/1019-8946- 2019-4-26-28. (In Russ.) Crowley, S. V., Megemont, M., Gazi, I. et al. 2014. Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal, 37(2), pp. 104-110. DOI: https://doi.org/10.1016/j.idairyj.2014.03.005. Faka, M., Lewis, M. J., Grandison A. S. et al. 2009. The effect o f free Ca2+ on the heat stability and other characteristics o f low-heat skim milk powder. International Dairy Journal, 19(6-7), pp. 386-392. DOI: https://doi.org/10.1016/j.idairyj.2008.12.006. Galstyan, A. G., Aksyonova, L. M., Lisitsyn, A. B., Oganesyants, L. A. et al. 2019. Modern approaches to storage and effective processing o f agricultural products for obtaining high quality food products. Herald o f the Russian Academy o f Sciences, 89(2), pp. 211-213. DOI: https://doi.org/10.1134/S1019331619020059. Lin, Y., Kelly, A. L., O'Mahony, J. A. et al. 2016. Fortification o f milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. International Dairy Journal, 61, pp. 220-227. DOI: https://doi.org/10.1016/j.idairyj.2016.06.010. On-Nom, N., Grandison, A. S., Lewis, M. J. 2012. Heat stability o f milk supplemented with calcium chloride. Journal o fDairy Science, 95(4), pp. 1623-1631. DOI: https://doi.org/10.3168/jds.2011-4697. Sanchez, A. K., Wang, L., Schmidt, K. 2017. Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk. International Dairy Journal, 74, pp. 21-26. DOI: https://doi.org/10.1016/j.idairyj.2017.05.003. Sikand, V., Tong, P. S., Walker, J. 2010. Heat stability o f reconstituted, protein-standardized skim milk powders. Journal o fDairy Science, 93(12), pp. 5561-5571. DOI: https://doi.org/10.3168/jds.2010-3128. Singh, J., Prakash, S., Bhandari, B. et al. 2019. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal o fFood Engineering, 246, pp. 86-94. DOI: https://doi.org/10.1016/jjfoodeng.2018.11.003. Vyas, H. K., Tong, P. S. 2004. Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder. Journal o f Dairy Science, 87(5), pp. 1177-1180. DOI: https://doi.org/10.3168/jds.S0022- 0302(04)73266-X. Williams, R. P. W., D'Ath, L., Zisu, B. 2008. Role o f protein aggregation in heat-induced heat stability during milk powder manufacture. Dairy Science & Technology, 88(1), pp. 121-147. DOI: https://doi.org/10.1051/dst:2007048. Сведения об авторах Радаева Искра Александровна - ул. Люсиновская, 35, корп. 7, г. Москва, Россия, 115093; Всероссийский научно-исследовательский институт молочной промышленности, д-р техн. наук, профессор, гл. науч. сотрудник; e-mail: conservlab@mail.ru, ORCID: http://orcid.org/0000-0002-1920-0577 Iskra A. Radaeva - 35, Lyusinovskaya Str., blok 7, Moscow, Russia, 115093; All-Russian Dairy Research Institute, Dr Sci. (Engineering), Professor, Chief Researcher; e-mail: conservlab@mail.ru, ORCID: http://orcid.org/0000-0002-1920-0577 Кручинин Александр Геннадьевич - ул. Люсиновская, 35, корп. 7, г. Москва, Россия, 115093; Всероссийский научно-исследовательский институт молочной промышленности, канд. техн. наук; e-mail: kruchinin-vnimi@yandex.ru, ORCID: https://orcid.org/0000-0002-3227-8133 289