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No 2 (2009)
- Year: 2009
- Articles: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7343
Articles
About implementation of the Technical Regulation on fresh milk products
Abstract
The article contains information about activity in the All Russian Dairy Research Institute related to harmonization of the fund of existing technical documents (TU) with requirements of the Technical Regulation on fresh milk products. Amendments to 35 technical documents have been prepared, agreed and approved.
Dairy industry. 2009;(2):5-9
5-9
12-14
16-19
From crisis to milk streams
Abstract
Possibility of anti-crisis management at milk processing plants with the help of special program solution 1C: Milk plant is outlined. The program provides quality and optimization of raw milk materials cost, operative receiving of financial results from various types of products, production improvement and planning and control of expenditures.
Dairy industry. 2009;(2):20-21
20-21
22-26
29-30
Microbiological control in cheese making: principle elements of the system
Abstract
Specialists of the All Russian Research Institute of cheese and Butter Making have developed a system for microbiological control at cheese manufacturing. Most important issues of the system are outlined and principle critical risk points, methods and means for controlling are given.
Dairy industry. 2009;(2):34-38
34-38
Innovative ingredients for cheese making from the company Chr. Hansen
Abstract
Ingredients should provide receiving of the optimal quality products together with economical efficiency of their application. Ingredients should meet such requirements as reliability and stability in the production course. The company Chr. Hansen is known as a supplier of such ingredients for more than 15 years in the Russian market. At present the company is working at widening the range of ingredients for cheese making and their adapting to existing production methods and technologies.
Dairy industry. 2009;(2):39-40
39-40
GMO in milk products
Abstract
Components and food supplements that could be sources of GMO introduction in milk products are discussed. The method of GMP detection by polymerase chain reaction is described. Indication of GMO by this method has been done in the laboratory at the Kemerovskii Technological Institute of Food Industry.
Dairy industry. 2009;(2):41-42
41-42
Characteristics of the lactic acid bacteria strains
Abstract
Properties of the lactic acid microorganisms isolated from the natural surrounding in the Republic North Osetiya-Alaniya were evaluated and identified. It was found that they posses high acid forming activity and as a result they can be widely used in starter cultures for milk products manufacturing.
Dairy industry. 2009;(2):43-43
43-43
44-46
Integration and automation of production processes
Abstract
Modern enterprise could not be efficient without automation systems application. The company Tetra Pak offers to its customers the system Tetra Plant Master that covers all the production stages and creates basis for integrating production in a complete system.
Dairy industry. 2009;(2):50-50
50-50
53-54
Bactofugation of milk: application experience
Abstract
Bactofugation is considered to be one of the efficient methods to provide safe and high quality products. Experience gained at the Vologda milk combine connected with bactofugeurs application is discussed. Attention is paid to most important parameters of the process such as capacity, temperature, bactofugeurs discharge, pressure and efficiency.
Dairy industry. 2009;(2):55-56
55-56
57-58
59-59
60-60
63-63
66-67
68-70
Strength of the curds structure depending on raw materials
Abstract
Effects of the solids-non-fat content in raw milk on structural-mechanical properties of the finished products were investigated. Organoleptic and rheological indices of samples were evaluated. Optimal level of solids-non-fat in raw milk for cottage cheese production was found.
Results of the study show that for receiving high quality finished product under conditions of Kemerovo region it is advisable to correct composition of raw milk applied by protein component addition.
Dairy industry. 2009;(2):71-71
71-71
72-72
73-73
Rheological indices of the fermented product with lactoferrine
Abstract
Results of the study carried out by the scientists of the VNIMI allowed establish correlation between changes of efficient viscosity and different dosed of lactoferrine added. However the authors of the article suggest that it is preferable to improve structural-mechanical properties of a product due to application of stabilizers.
Dairy industry. 2009;(2):74-75
74-75
Effects of skim milk powder on rheological properties of coagulum
Abstract
Effects of raw milk quality and technological factors on whey protein content in dry skim milk were studied. Effects of whey protein content in skim milk powder on structural and mechanical characteristics of liquid fermented reconstituted products were also evaluated. For receiving powdered skim milk with high WPNI indices it is advisable to choose milk by acidity and heat stability, to apply lower pasteurization temperatures and to avoid holding of concentrated skim milk before drying.
Application of skim milk powders with high level of non denaturated whey proteins for manufacturing fermented reconstituted and recombined products is substantiated.
Dairy industry. 2009;(2):76-77
76-77
78-80
The chair. Quality. Promotion
Abstract
The article is devoted to the 5th anniversary of the department Standardization, certification and products quality management of the Moscow State University of Applied Biotechnology. Principle spheres of scientific work carried out by the specialists are outlined.
Dairy industry. 2009;(2):88-88
88-88