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No 11 (2006)
- Year: 2006
- Articles: 22
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7328
Articles
1-1
7-8
Market needs and consumers preferences
Abstract
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
24-26
27-28
31-31
Determination of urea in milk
Abstract
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
34-35
Fortification of animal feeds with iodine
Abstract
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
38-39
40-42
44-45
46-47
49-49
52-53
55-56
New technologies in milk fat substitutes manufacturing
Abstract
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
Abstract
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
Abstract
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
Abstract
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
Abstract
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
65-65