decrease in IAA/ABA and GAs/ABA ratios. In a short day, the ratio of IAA/ABA was
reduced in the leaves of all lines, but the ratio of GAs/ABA was increased too. In a
short day, IAA and ABA levels were almost equal in SAM of the SD lines and the ND
line (e1e2E3). However, they contain an elevated GAs level. Regardless photoperiodic
conditions, hormonal balance in SAM of two ND lines (e1E2e3 and e1e2e3) was
shifted towards GAs and IAA accumulation. It is reported here that a plant hormonal
balance in the leaves and SAM of soybean isogenic lines depends on photoperiodic
conditions and it is crucial in a regulation of the transition to flowering. The E genes
were shown to be involved in this process through their role in plant hormone balance
control.
The fifth section “INFLUENCE OF «BETAVITON» PRODUCT ON
GROWING QUALITY OF GRAIN CREAM FROM KOZIN MILK”. In the
processing of goat milk into fermented dairy products (cheeses, sour milk drinks and
ripen butter) there is a problem of increasing the demonstration of goat milk
characteristics (goat yolk taste and smell), which most consumers of dairy products
perceive as a quality defect. We consider biotechnology of sour milk cheese
“Osoblyvyi” (“Special”) to be the closest to solving the problem of improving the
quality of goat milk cheese. During the development of its biotechnology we specified
the composition of milk, ratio between individual ferments, that are able to provide the
required product characteristics (with a leveled taste and of goat yolk) smell. For this
purpose, four lots (E.1-E.4) of goat curd cheeses with different combinations of
ferments were made –main (Lactococcus sp.) and auxiliary monocultures
(Propionibacterium sp. and Lb.acidophilus) in such ratios: lactococci, propionic
bacteria, acidophilous Lactobacillus: E.1 – 50:30:20; E.2 – 60:30:10; E.3 – 60:25:15;
E.4 – 55:25:20 respectively. However, the highest titrated acidity (200 °T) was
observed in the experimental variant E.2 of the curd cheese with the ratio between the
ferments 60:30:10. Such a high level of acidity and taste sensation is unacceptable, so
L. acidophilus culture was replaced with L. delbrueckii ssp. bulgaricus. To address the
problem of improving organoleptic parameters of ferment from goat milk and cheese
with it, we focused our attention at the water-soluble food additive “Betaviton” with
vitamins C and E. According to the recommendations of the preparation’s
manufacturer, rational dose for its use in the production of curd cheese should be 0.05%
of the weight. Results of the research show that use of “Beatviton” preparation
improves organoleptic characteristics of the ferment and the product with it by reducing
the content of low-molecular fatty acids responsible for the demonstration of specific
characteristics in goat milk products. The use of the “Betaviton” preparation
contributed to the change in the product’s color (from white to white with a yellowish
tint), the formation of a moderate level of titrated acidity and an increase in the number
of useful starter population. This approximates commodity characteristics of goat’s
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