开放存取
##reader.subscriptionAccessGranted##
订阅存取
编号 11 (2006)
- 年: 2006
- 文章: 22
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7328
Articles
New possibilities of your production
摘要
Machine building plant Slavutich offers different kinds of equipment, manufactured by the plant, such as heat exchangers, plates for heat exchangers, equipment for ice-cream production as well as new raw materials for rubber items, glue etc
Dairy industry. 2006;(11):1-1
1-1
About the first meeting of the United Technical Committee on Standardization in the dairy sector of Russia TK 470 "Milk and products of milk processing"
摘要
The article includes information about the subjects discussed at the meeting. It is underlined that the meetings are of great importance as far as they promote adoption of the optimal decisions on all the topics presented for discussion.
Dairy industry. 2006;(11):7-8
7-8
Market needs and consumers preferences
摘要
Results of the analysis of market needs and buyers preferences in the sector of milk products made in Saransk (Mordoviya Republic) are given. Structure, volumes, frequency of buying and consumption of milk products were studied. Main factors that effect choice of milk products were determined. Principle ways for improving activity of milk processors at the region levels in the Republic of Mordovia were outlined.
Dairy industry. 2006;(11):12-14
12-14
Ways of an enterprise development based on SWOT-analysis
摘要
SWOT analysis that has been used by the authors for choosing trends for future development of the company Put' Lenina in Ryazan' region is described.
Dairy industry. 2006;(11):24-26
24-26
Milk of the red step' cows in Stavropol' region
摘要
Results of the study of the milk received from the red step' breed cows hold in the first and third climate zones of the Stavropol region are given. Some recommendations are outlined concerning the milk processing.
Dairy industry. 2006;(11):27-28
27-28
Innovations in improving raw milk value
摘要
Work has been undertaken with the purpose to evaluate possibilities for increasing technological value of raw milk as a result of cows feed supplementation with products of stevia processing.
Dairy industry. 2006;(11):31-31
31-31
Determination of urea in milk
摘要
The authors offer a rather simple methodology for determining urea in milk. The procedure can be done in any laboratory provided with photo electro colorimeter. The agents applied are not expensive and easily available. Results received are at the level of low limit of the results stated by the American researchers.
Dairy industry. 2006;(11):33-33
33-33
Rational feeding - the way to efficiency of milk production
摘要
Situation in milk animal breeding in the Republic of Bashkortostan is shown. Results of survey of agricultural enterprises in the Northern part of the territory allowed to recommend how to increase milk production.
Dairy industry. 2006;(11):34-35
34-35
Fortification of animal feeds with iodine
摘要
Possibilities to enrich traditional animal feeds with supplements containing iodine are offered. As supplements it is reasonable to apply food fibers that have been used as a matrix of the bioorganic forms of iodine. Trials conducted with goats have shown yields increase and favourable effects on enterotoxins excretion.
Dairy industry. 2006;(11):36-36
36-36
Characteristics of the butter produced from the milk of the cows of different breeds
摘要
Results of evaluation of the chemical and physical characteristics of the butter that had been manufactured from the milk of the cows of different breeds are presented and analyzed.
Dairy industry. 2006;(11):38-39
38-39
Calculations of the recipes with the account of fat and protein contents. Table cream
摘要
Some examples of the calculating of the pasteurized table cream recipes with varying fat contents from normalized cream as well as from recombined cream are given.
Dairy industry. 2006;(11):40-42
40-42
Bifidobacteria BB-12TM - probiotic №1 in the world
摘要
Bifidobacteria BB-12TM are characterized in detail. Some positive effects on people consuming products containing bifidobacteria are given.
Dairy industry. 2006;(11):44-45
44-45
Application of the immobilized forms of probiotic bacteria in milk products manufacturing
摘要
Results of the investigations on immobilization of the probiotic bacteria applied in milk products manufacturing are presented. It appeared to be a promising trend.
Dairy industry. 2006;(11):46-47
46-47
Starter cultures for milk products manufacturing
摘要
The article contains information about starter cultures of the French company BIOPROX applied for sour cream, yogurt, quark and cheese manufacturing. The cultures are characterized.
Dairy industry. 2006;(11):49-49
49-49
Modern style of life - modern food products with Danisco company.
摘要
Requirements of the dairy segment of the market to food products are shown. New products are characterized, and figures of the share of fresh milk products consumption in 2005 are given.
Dairy industry. 2006;(11):52-53
52-53
Stages of the glazed cake cheeses technology development
摘要
History of the development of the glazed cake cheeses technology is outlined. Future trends and possible changes of their recipes are presented.
Dairy industry. 2006;(11):55-56
55-56
New technologies in milk fat substitutes manufacturing
摘要
Process of etherification has been introduces in some enterprises of the fats and oils industries. This is one of the possible ways to modernize oils and fats that allows to transform fat acids and tryglycerides composition and to effect changes of physical and chemical characteristics of fats and oils.
Dairy industry. 2006;(11):57-57
57-57
Biological active supplement Nutrikon Plus E and fruits and berries flavors
摘要
Possibilities to use skim milk quark as a carrier of biologically active supplement Nutrikon Plus E are outlined. Special evaluation scale of 20 points has been developed to assess organoleptic indices of the finished products and to select optimal recipes.
Dairy industry. 2006;(11):58-59
58-59
Fermented milk product Nutogurt
摘要
Fermented milk product Nutogurt has been developed with application of chickpea protein concentrate possessing some valuable functional properties. Appropriate technical and normative documentation was also developed and approved. Technology for the product manufacturing is presented.
Dairy industry. 2006;(11):60-60
60-60
Milk protein products with nontraditional grain raw materials
摘要
A new trend in milk protein products development is characterized. The products are combined with nontraditional grain supplements. The history of this direction is reviewed starting from the middle of the last century till present days. In a conclusion it is said that it is reasonable, founded and promising to produce foods based on milk and valuable components of nontraditional grain and beans raw materials.
Dairy industry. 2006;(11):62-63
62-63
Parameters of lactose hydrolysis in whey
摘要
The object of the experimental study was to determine parameters of lactose hydrolysis. Share of carbohydrates in the process of milk whey hydrolysis at various temperatures has been established by GLC. The following optimal hydrolysis parameters were found: temperature - 350 C, fermenting preparation quantity -0.05 % and process duration - 4 hours.
Dairy industry. 2006;(11):64-64
64-64
Line for producing quark item
摘要
Tauras-Fenix company offers lines with different types of forming machines for production of glazed cake cheeses.
Dairy industry. 2006;(11):65-65
65-65