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No 6 (2004)

Year: 2004
Articles: 30
URL: https://journals.eco-vector.com/1019-8946/issue/view/7299

Articles

Milk «Stoikoe»

Korotkov E.V., Katorgin I.L., Korotkov Y.V., Katorgin I.L.

Dairy industry. 2004;(6):1-1

1-1

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Jubilee of the Russian Academy of Agricultural Sciences

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Dairy industry. 2004;(6):4-5

4-5

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Development of the dairy industry in the Vologodskyregion till 2010

Anishchenko N.I., Anischenko N.I.

Abstract

Situation in the dairy industry in the Vologodsky region in present and in future up till 2010 is reviewed.

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Dairy industry. 2004;(6):6-7

6-7

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The 1st Congress of the Union of food ingredients producers

Raycheva E.Y., Raicheva Y.Y.

Dairy industry. 2004;(6):7-7

7-7

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Development of the baby foods industry

Sergeev V.N., Sergeev V.N.

Abstract

The article contains analysis of the situation of baby foods products manufacturing in the country.

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Dairy industry. 2004;(6):8-10

8-10

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The world dairy situation 2003

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Dairy industry. 2004;(6):12-14

12-14

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Milk prices (situation on 15.05.04)

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Dairy industry. 2004;(6):16-17

16-17

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Integration processes in the dairy subcomplex

Kastornov N.P., Kastornov N.P.

Abstract

Advantages, economical, ma naging and social aspects of the integration structures formation in the agrarian sector are being analysed. In the dairy subcomplex such holdings will make stronger raw materials basis, improve efficiency and increase income for all the participants.

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Dairy industry. 2004;(6):18-19

18-19

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Quality management systems in the dairy industry

Zyayka S., Tarchinska A., Zaika S., Tarchinska A.

Abstract

Systems of quality management in the dairy industry (HACCP, GMP, ISO) are being reviewed in the article. The authors give recommendation how to imple ment the systems in the milk processing plants.

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Dairy industry. 2004;(6):21-22

21-22

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New standard (GOST) in the Kubans region

Chubov P.P., Popyrkina S.I., Skrypnikova L.T., Chubov P.P., Popyrkina S.I., Skrypnikova L.T.

Dairy industry. 2004;(6):24-26

24-26

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Methods for determination of protein content

Yurova E.A., Yurova Y.A.

Abstract

Methods used for protein con tent in milk determination are briefly characterized in the article. Advantages and draw backs of the methods are being discussed.

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Dairy industry. 2004;(6):28-29

28-29

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Calculation and recalculation of the recipes dependingon raw materials composition

Fokina N.Z., Stepanova B.N., Fokina N.Z., Stepanova B.N.

Dairy industry. 2004;(6):30-32

30-32

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New package from the «Olkom» company

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Dairy industry. 2004;(6):34-34

34-34

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From technology to production

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Dairy industry. 2004;(6):36-36

36-36

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Be first in choosing - glass independence

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Dairy industry. 2004;(6):38-38

38-38

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«Tauras-Fenix»: equipment for dairy products packaging

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Dairy industry. 2004;(6):40-40

40-40

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Watering plant for meters maintenance

Kargapol'tsev V.P., Kargopoltsev V.P.

Abstract

A special plant UP-30 has been developed by the construction bureau "Gydrodinamika" (Kirov) for repairing and calibration of the technological meters. The plant is small and does not need connections with water supplies and drainage systems.

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Dairy industry. 2004;(6):41-41

41-41

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Ecologically pure coolant «Ecofrost»

Barannik V.P., Makarov V.V., Petrykin A.A., Shamonina A.V., Barannik V.P., Makarov V.V., Petrykin A.A., Shamonina A.V.

Abstract

The article informs about «Ecofrost » coolant development. Heatphysical characteristic of the coolant are given and its advantages are being under lined.

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Dairy industry. 2004;(6):42-43

42-43

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Cultures for kefir type product

Pridannikova I., Elizarova V., Pridannikova I., Elizarova V.

Dairy industry. 2004;(6):44-45

44-45

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Fermented drinks (review)

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Dairy industry. 2004;(6):46-47

46-47

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Yoghurt cultures «YoFlex®» of the «Ch.Hansen» company -new possibilities

Kulikova T.V., Kulikova T.V.

Dairy industry. 2004;(6):48-48

48-48

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Fermented milk enriched with edible fibre

Donskaya G.A., Ishmamet'eva M.V., Matushevskaya V.N., Sheveleva S.A., Donskaya G.A., Ishmameteva M.V., Matushevskaya V.N., Sheveleva S.A.

Abstract

In the article the authors tell about development of the fermented milk with edible fibres and about results of the clinical trials on people suffering from gastroenterological disorders.

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Dairy industry. 2004;(6):50-51

50-51

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«Bifilife» producers - leaders of the dairy indusrty.JSC «Chistopolskii milk combine»

Ksenofontov E.A., Ksenofontov Y.A.

Dairy industry. 2004;(6):52-52

52-52

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Biocatalized products - new generation

Zenovich S.M., Zenovich S.M.

Abstract

Principally new approaches to the fermented products with improved physiologically active properties are being presented in the article. These properties are the results of the immobi lized biocatalyst addition.

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Dairy industry. 2004;(6):53-54

53-54

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Fermented dessert for functional nutrition

Artyukhova S.I., Zaika N.A., Artjuhova S.I., Zaika N.A.

Abstract

Technology for fermented dessert production is being pre sented in the article. The pro duct is coagulated by multi components probiotic starter culture. It also contains pectin as a prebiotic and some vita mins and minerals. The results prooving probiotic and func tional properties of the pro duct are given.

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Dairy industry. 2004;(6):56-57

56-57

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And now a clabber

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Dairy industry. 2004;(6):58-58

58-58

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The temperature effect for parameters of fermented milkwith stabilizers

Zobkova Z.S., Fursova T.P., Zobkova Z.S., Fursova T.P.

Abstract

The article contains results of the investigations con cerning temperature effects on structural and mechanical properties of fermented milks with stabilizing additives. Recommendations how to eva luate with the help of instru ments consistency of the drinks are given.

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Dairy industry. 2004;(6):59-60

59-60

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The jelly from hydrolised whey

Ostroumov L.A., Kozlov S.G., Murugova I.I., Ostroumov L.A., Kozlov S.G., Murugova I.I.

Abstract

Results of the experiment aimed at jelly receiving from hydrolised whey are being presented. Optimum parameters for lac tose hydrolysis in whey have been established. Technology scheme for jelly production has been developed.

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Dairy industry. 2004;(6):61-61

61-61

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Technology of ice cream mixtures

Olenev Y.A., Olenev Y.A.

Dairy industry. 2004;(6):63-66

63-66

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Factors effecting milk density

Merkulov M.Y., Kosoy V.D., Yudina S.B., Merkulov M.Y., Kosoi V.D., Yudina S.B.

Abstract

The article informs about development of the ma thematic model for milk density determination in re lation with fat and protein content in the temperature range 51 80 °C. The density can be forcasted with the er ror not more than 2 %.

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Dairy industry. 2004;(6):67-68

67-68

(JATS XML)

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No 6 (2004)

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