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No 1 (2009)
- Year: 2009
- Articles: 19
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7342
Articles
Methods for controlling milk and products of milk processing
Abstract
Production control of an enterprise oriented at implementation of the requirements of legislations, normative documents and laws is shown. Reference is made to such Federal laws as About foods quality and safety, About provision of uniformity of measurements, state standards, normative documentation on a product. Methods of control are given.
Dairy industry. 2009;(1):7-9
7-9
Typical programs of the production control
Abstract
The term production control is defined and the content of the control. Necessity to develop a program for production control is underlined. The rights of the relevant bodies of control and surveillance are enumerated. At the VNIIMS methodological recommendations concerning development of production control (PC) and typical programs of PC for all types of cheese and butter products have been worked out.
Dairy industry. 2009;(1):10-12
10-12
Organization of technical and chemical control
Abstract
Requirements to the program of technical and chemical production control are given. Inlet quality and safety control of the food raw materials and foods supplied for processing is analyzed. Some requirements to the activity of the chemical laboratory are underlined.
Dairy industry. 2009;(1):15-16
15-16
Organization of the microbiological control of water
Abstract
The list of the documents defining requirements to microbiological quality of water is given. Two schemes of water control are analyzed (simplified and complete) and comments are given concerning some examples of their applications and results of control contamination testing.
Dairy industry. 2009;(1):21-22
21-22
Falsification of milk with water
Abstract
Dilution with water is the most spread way of milk composition falsification. Different methods could be used to detect the facts of falsification - density measurement, calculations, ultrasonic, infrared analysis, freezing temperature measuring. The methods are briefly characterized and devices available for analyzing in the Russian market are enumerated. The most reliable method is considered to be raw milk freezing point measurement that is presented in details.
Dairy industry. 2009;(1):23-24
23-24
About making standards in conformity with technical regulation
Abstract
Documents (national standards) that are evaluated in the secretariat of the TK 470 Milk and products of its processing are listed. Some changes are amendments are being made with the aim to confirm conformity of the products to the federal law 'Technical regulation on milk and milk products. Some changes are commented including the term milk drink and changes in standards for various milk products. List of some new standards on control methods is given as well as standards for cheeses, butter, mare's milk, koumiss that were adopted instead of existing before.
Dairy industry. 2009;(1):31-32
31-32
Control of quality indices of milk and processed products (example of the protein mass share determination in curds and curds products)
Abstract
Necessity to have reliable and precise methodology for determination protein mass share in various milk products is stressed. It is advisable to take in account all peculiarities of the object assessed as far as some food ingredients interact with certain components forming different complex and non-soluble compounds.
Dairy industry. 2009;(1):39-41
39-41
Quality and safety indices of yogurt products
Abstract
The authors of the article conducted research works aimed at getting a list of properties and safety indices needed to characterize quality of the yogurt heat treated products. The study was carried out with reference to existing in Russia legislative documents. These properties were systematized (shown in figures) and were used as a basis for making a questionnaire for asking consumers preferences. Among the requirements to the expected product quality a complex of consumer preferences was defined, and it is advisable to use the complex in new products tailoring.
Dairy industry. 2009;(1):42-43
42-43
Complete production cycle is under control
Abstract
Director General of the JSC Kirovskii milk plant shares experience on introduction and application of the quality control systems. The quality management systems refer to ISO 9000 and ISO 22000. Measures for fulfillment of the systems are included in the program of production control. The better part of the program is devoted to checking quality and safety indices through complete production cycle. Much attention is being paid to providing laboratories with latest analytical devices and improving personnel skill and motivation. These measures result in qualitative improvement of production activity.
Dairy industry. 2009;(1):46-46
46-46
Operative control - pledge of the produce quality
Abstract
The author of the article is the head of the laboratory Ramoz (Rybinsk, Yaroslavl' region). She tells about application of the HACCP system at the enterprise. Special attention is paid to raw milk quality control (contamination, antibiotics etc.) and production parameters. Great efforts are made for teaching laboratory staff new methods of trials and identification with the aim to fulfill requirements of the technical regulation.
Dairy industry. 2009;(1):47-47
47-47
Quality control - basis of the production life
Abstract
Trying to get stable quality of the products JSC Tul'skii milk combine has chosen the way of updating production processes. Such experience proved that quality is determined by the system of process management and its safety. Risks and new functions of personnel are evaluated at the stage of technical and technological solutions adoption. Automation of the quality control processes is very efficient. The system of control itself is being improved in the course of new research methods introduction with the help of innovative devices. Quality control system also includes principles of the HACCP.
Dairy industry. 2009;(1):48-48
48-48
51-51
52-53
Falsification of milk with water
Abstract
Dilution with water is the most spread way of milk composition falsification. Different methods could be used to detect the facts of falsification - density measurement, calculations, ultrasonic, infrared analysis, freezing temperature measuring. The methods are briefly characterized and devices available for analyzing in the Russian market are enumerated. The most reliable method is considered to be raw milk freezing point measurement that is presented in details.
Dairy industry. 2009;(1):54-55
54-55
Ekspress-kontrol' kachestva molochnykh produktov s primeneniem p'ezosensorov
Abstract
Сообщается о проведении в Воронежском аграрном университете работы по установлению возможности определения органолептических свойств молока с применением пьезосенсора. Разработанный метод прошел апробацию на Воронежском молкомбинате при определении органолептики кисломолочных продуктов.
Dairy industry. 2009;(1):56-57
56-57
Determination of the acidity of milk and milk products
Abstract
This safety index has been introduced in regulating documents for all milk products, and it should be regularly measured at any enterprise. Instrumental method of pH value measuring as a method to determine acidity is discussed in details. Different types of pH-meters are characterized and compared. Some other existing methods for milk acidity determination are reviewed.
Dairy industry. 2009;(1):58-62
58-62
63-65
68-68
Improvement of curds and curds products yield
Abstract
The article informs about the seminar Increase of curds and curds products yield due to innovative technologies application on traditional equipment. The seminar took place in the Scientific and Technical Center Moloko in the south of Russia. Different types of products (9% fat curd product with food fibre, 9% fat curds product with vegetable oil and demineralized whey and 2% fat curds product with butter milk) were manufactured in practice.
Dairy industry. 2009;(1):71-72
71-72