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No 12 (2006)
- Year: 2006
- Articles: 18
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7329
Articles
15-22
24-25
26-27
34-37
39-40
41-44
Technology of the aerated milk desserts
Abstract
Technological process for receiving aerated milk desserts produced with the application of reconstituted skim milk powder and vegetable supplements is shown. Organoleptic characteristics of paste like mass and finished products as well as their recipes are given.
Dairy industry. 2006;(12):46-47
46-47
48-49
Fermented cream-vegetable dip with improved storage life
Abstract
Technology for fermented cream-vegetable dip has been developed. Shelf life of the product stated to be 10 months at -20+20C and 14 days at 4+20C. Technological documentation was also prepared. In the article you can find organoleptic, physical, chemical and microbiological indices of the dip.
Dairy industry. 2006;(12):50-51
50-51
54-54
56-56
57-57
Mixing of the regenerated milk components
Abstract
Results of the experimental study of the components mixing in the developed centrifugal mixer are outlined. Relation between quality of mixing and regimes and design parameters of the apparatus were established. Microscope evaluation of the microstructure of regenerated milk showed absence of large inoculations of free fat in the mixture. This is explained by high stability of the fat phase in the product.
Physical and chemical characteristics and physical and mechanical properties of the mixture received during the trials are given.
Dairy industry. 2006;(12):58-59
58-59
Effect of the impulse electronic beam on sensor indices of milk and milk whey
Abstract
Results of the sensor study of milk and milk whey treated by impulse electronic beam received from a strong current accelerator are given. The study has shown that sensor indices of both milk and milk whey are being changed. At the same time appearance, consistency and color of milk remain without changes. Milk whey becomes yellowish and transparent. Changes of the sensor indices in the course of the treatment are interpreted with the help of publications.
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Dairy industry. 2006;(12):61-61
61-61
74-75
Decontamination of consumer tare for milk products
Abstract
Existing methods for decontamination of tare for milk products are described. Effects of the impulse UV irradiation on physical, chemical, mechanical, microbiological and hygienic characteristics of the packing materials for milk and milk products are outlined.
Dairy industry. 2006;(12):76-77
76-77
80-80
81-82