Dairy industry Dairy industry Молочная промышленность 1019-8946 99757 10.21603/1019-8946-2025-3-42 Обзорная статья Review article Обзорная статья Spoilage of Milk Powder: Mechanisms, Markers, and Detection Основные механизмы, маркеры порчи и методы их обнаружения применительно к сухим молочным консервам Барковская Ирина Александровна Barkovskaya Irina A. https://orcid.org/0000-0002-5875-9875 Туровская Светлана Николаевна Turovskaya Svetlana N. https://orcid.org/0000-0001-9300-3267 Блиадзе Владимир Геннадьевич Bliadze Vladimir G. v_bliadze@vnimi.org https://orcid.org/0000-0002-9399-0984 Илларионова Елена Евгеньевна Illarionova Elena E. e_illarionova@vnimi.org https://orcid.org/0000-0002-8427-0387 Большакова Екатерина Ивановна Bolshakova Ekaterina I. e_bolshakova@vnimi.org Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Research Institute of Dairy Industry Moscow Russian Federation Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation 16 06 2025 16 06 2025 3 15 21 07 02 2025 12 05 2025 https://moloprom.kemsu.ru/en/nauka/article/99757/view

Одним из ключевых аспектов обеспечения контроля качества и безопасности пищевой продукции, в т. ч. сухих молочных консервов, является изучение маркеров порчи, формирующихся в процессе производства и хранения. В связи с этим важной темой исследований становится выявление и оценка изменений, происходящих на разных этапах жизненного цикла сухого молока. Это особенно актуально, поскольку сухое молоко является основным видом сухих молочных консервов и широко используется в промышленности как сырьевой компонент. Целью исследования была систематизация современных научных знаний в формате литературного обзора, освещающего основные маркеры, образующиеся при различных видах порчи, механизмы возникновения и методики их обнаружения и идентификации. Результаты систематизации могут быть использованы в работе над созданием стратегии контроля качества продуктов с длительным сроком годности, сухого молока. Анализ эмпирических и обзорных статей на русском и английском языках был осуществлен за период 2015–2024 гг. с применением ресурсов электронных библиотек eLIBRARY.RU, Google Scholar, КиберЛенинка, PubMed и ScienceDirect. В статье обобщены литературные данные о механизмах деградации углеводов, жиров и белков, а также методах обнаружения этих изменений. Рассмотрены основные процессы, влияющие на качество продукта: белково-углеводные взаимодействия (реакция Майяра), гидролитическая и окислительная порча. Выявлено, что, несмотря на значительный прогресс в области идентификации порчи сухого молока, остаются нерешенные вопросы, связанные с выявлением соединений-маркеров, образующихся в продукте на стадии технологических процессов и в процессе хранения. Полученные данные могут быть использованы для разработки новых стратегий контроля качества молочных консервов, повышения их стабильности и продления срока годности.

Spoilage markers that appear during food processing and storage are important quality and safety indicators. Canned milk powder is a popular raw material used in the food industry. The identification and assessment of changes occurring at each stage of its shelf life are an important food safety issue. This review systematizes the current scientific knowledge on spoilage types, markers, mechanisms, and detection. The results may help to improve the current quality control strategy for long shelf-life dairy products. The review covered Russian and English-language publications registered in eLIBRARY.RU, Google Scholar, CyberLeninka, PubMed, and ScienceDirect in 2015-2024. The article describes the degradation of carbohydrates, fats, and proteins, as well as the most effective methods of its detection. The main processes affecting the quality of milk powder are protein-carbohydrate interactions, e.g., the Maillard reaction, as well as various forms of hydrolytic and oxidative spoilage. Despite the recent progress in the early detection of milk powder spoilage, this field of food science has some unresolved tasks, e.g., detection and monitoring of marker compounds that develop during technological processing. The data can be used to strategize the quality control, increase the stability, and extend the shelf life of canned milk powder.

 сухое молоко маркеры порчи реакция Майяра окислительная порча жира и белка протеолиз липолиз milk powder spoilage markers Maillard reaction oxidative spoilage of fat and protein proteolysis lipolysis

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