No 11 (2008)

In connection with introduction of the Federal Law Technical Regulations on milk and milk products items of labeling consumers package are discussed.

Information is given about the system of labeling natural food products organized in the Nizhegorodskii region. Principle aims of introducing such kind of labeling and enterprises that were certified as satisfying requirements of the system are enumerated.

This is a summery of the situation in the market of ultra-pasteurized milks in different packages: Tetra Pak, Fino Aseptic, Brick Aseptic, Tetra Classic Aseptic etc.

The seminar took place in September and was devoted to the problems in the sphere of innovative technologies, equipment and ingredients available for improving quality and competitiveness of milk products. Reports were delivered by the specialists of some companies and related institutes.

Characteristics and operating capacities of the plant that is used for partial salting of curd at forming are discussed. The scheme prevents salt whey receiving. The plant T-1 was developed by the specialists of the JSC Tbilisskii butter and cheese plant

Development of whey processing reflects dynamics of the industrial development of the dairy sector and as a result problems of whey application became of great importance. The first attempts in our country in this field were undertaken in 1940. Dynamics of whey production for last 35 years is shown, principle applications of whey solids are enumerated.

International conference on milk whey

Relations between changes of the surface tension and protein presence and temperature were studied. The parameters received characterize product state and can be used for assessing bioenergetic value and keepability of whey.

Promising area of complex milk whey processing is considered to be whey concentrates production by evaporation. However in concentrated whey at cooling lactose solution is getting oversaturated. As a result lactose crystals sediment falls down and the product becomes layered. That's why it is necessary to make structure formation that consists of heat treatment, cooling and holding of the product.

At development of new fermented milk dessert product fermented with bacterial concentrate Bifilact-AD hydrolysis of protein was studied. The purpose of the study was to evaluate possibility to apply products of proteolysis for activation of viable cells of bioobjects and for biomass accumulation. Skim milk powder and milk whey powder were used as a basis of protein supplement. The method of new type of dessert product manufacturing is protected by the RF patent N 2308838 and by the certificate of FGUP N 7300500129.

Possibility to use principles of synergistics for evaluation of predetermined formation of milk whey concentrate structure was studied. The concentrate was received by concentrating and further structure formation of curds whey. Milk whey concentrate is shown as a crystallizing system. Relative stability of the milk concentrate system was established in the temperature range of heat treatments applied.

Taking into account situation at cheese making plants and at the Bryuhovetskii Canned Milks Plant technology was worked out for receiving demineralized whey powder with demineralization levels of 50, 70 and 90%. Efficiency of the method was assessed at pilot plant Mega Y (Czechia) and in December 2006 an industrial plant Mega with the capacity of 200 t of raw whey processing per 24 hours was put into operation. The demineralization level is 70%. Technological scheme of electrodialysis with reversion for 70 and 90% levels includes two parallel modules connected with pump station of three centrifugal pumps provided with filters, two heat exchanging facilities for maintaining temperature in the demineralization and concentrating circuit, valves system and pipes for reversion.

Together with symbiotics attractive are also considered to be products of mixed type-probiotics complexes plus prebiotic substances - synbiotics. Effects of synbiotics is based on synergism of combination (or a mixture) of pro- and prebiotics that stimulates growth of the own microflora in a human body. The ideal variant could be a synbiotic that would reproduce the whole complex of prebiotic factors of breast milk.

Effects of the fermentative preparation Lactocanescine in curds whey permeate were studied. Depending on temperature and dose of the fermented preparation it is possible to reach hydrolysis degree 85-90%. Technology for a range of products based on whey with hydrolyzed lactose was developed. These products are: a beverage, a food concentrate for processed cheese, confectionery and bakery sectors.

The method for receiving lactose free product from powdered skim cow milk or goat milk after extraction of lactose, mineral salts and other low molecular substances is offered. The milk-protein concentrate manufactured according to the method is recommended for liquid, paste and dry products obtaining. Natrium and potassium selenides and iodides can be used for fortification protein curd with selenium and iodine. The finished products possess hypoallergic properties and positively effect metabolism due to selenium and iodine salts presence.

Principally new solutions in the field of working out milk products with reduced energy value are opened due to application of Olestra as a fat component. Olestra is based on liquid refined deodorized vegetable oils (soybean, rape etc.) that are transformed to solid fat due to special synthesis with participation of saccharose molecule that connects triglycerides chains. The unique property of the product is that it is not broken by ferment system, is not digested by human organism, and certainly energy value of Olestra is close to 0.