No 8 (2009)

Some of the leading specialists consider energy expenditures to be inevitable. As a rule current problems requiring immediate actions compel to lay aside solution of the problems related to energy saving. Production is being increasing, products are demanded and energy costs seem to be justified. But if to compare indices of energy expenditures share in total product cost with those of the world market producers it appears that actually most of the Russian produces are in losing position. Investments in energy efficient and ecological programs are not expenditures for non returnable losses preventing development of an enterprise. These are investments that allow to reduce quantities of resources consumed and to increase labor intensity. In other words it is beneficial for both parts - business and consumers.

All kinds of technological processes in food sector with the exemption of ice-cream production, foods freezing and storage require negative temperatures levels from minus 10 to minus 150C. For example for dairies the level is limited to not below -100C that allows widely apply water solutions of propyleneglycol as a coolant in the second circuit of the refrigerating system. The main share of cold consumption at milk processing is used for ice water receiving and ice accumulation (if ice accumulators are available) for avoiding pick loads of cold consumption.

Improvement of technical provision of milk processing plants is accompanied by mechanization of manufacturing processes with application of various pumps. Depending on consistency, viscosity and other physical-chemical characteristics of the finished products different types of pumps can be used. As far as the ratio price/quality is one of the principle items for an enterprise it is advisable to choose a company - supplier and producer, the specialists of which could offer optimal pumping equipment.

Recently food sector and agroindustrial complex as a whole have been actively developing. The number of investing projects has increased, new production facilities has appeared, the existing ones have been updated, modern expensive equipment including imported has been bought. It's quite natural that owners of the business would like to have adequate information about efficiency of production facilities application, mode of the operation and finally to have reliable information about investments efficiency and whether credit obligations taken have been justified. In order to give replies to all these questions it is necessary to have information not only about production volumes but also about expenditures related to possessing production assets. In other words reliable information is needed about costs of repairing and maintenance, time for repairing, some times extra time, fails etc.

The 14th international specialized exhibition ROSUPAK took place on 15-19 June at the International Exhibition Center Krokus Exspo. The organizer of the event was the International exhibition company MVK. The exhibition took place under the auspices of the Moscow Government, Chamber of Commerce of the RF and was also supported by the Moscow Commerce and Industrial Chamber. The exhibition has been traditionally divided into several specialized expositions: ROSUPAK (technologies and equipment for package manufacturing, packaging materials, finish package) Upakmash (packaging machines and technological lines), Logistics (storage servicing and logistics), FOODMASH (equipment and technologies for food sector), Alumupak (aluminium package), Luxupak (premium class package).Russian and foreign companies from the USA, Germany, Italy, France, Austria, Spain, Finland, Bulgaria, Latvia, Belarus, Turkey, Korea, India and others demonstrated their achievements in the exhibiting area of 28 000 m2.

Quantity of the biologically active milk proteins such as immunoglobulin G and lactoperoxidase was determined in baby foods and milk products for mass consumption: sterilized and pasteurized milks, kefir, yogurt and curds. It was found that lactoperoxidase was not present in all the samples analyzed. This can be explained by sever effects of technological regimes used at milk products manufacturing on lactoperoxidase. Immunoglobulin was found in actually all milk products samples. However its levels were considerably different from those in fresh produced milk.

Problem of assessing milk products quality is rather actual. The more precise and correct are the measurements results, the more successfully a dairy will work and produce a competitive product. It is impossible to manage quality at an enterprise or in a laboratory without methods harmonized with up-to-day measurements procedures including relevant sample preparation and accounting for composition of the object analyzed. In this connection it is worth to note that in May 2009 in Sochi the Analytic week 2009 took place organized by the International Dairy Federation and ISO. The subject of the event was application of procedures for raw milk control according to quality and safety indices.

The article is devoted to application of stabilizers at the processed cheese products manufacturing. The author gives information about characteristics of different stabilizers (solubility in water, gel formation, pH, moisture binding ability) that allow to choose relevant stabilizers for production scheme. Role of stabilizers is evaluated due to results of investigation aimed at establishing their effects on cheese product. It was found that application of stabilizers improves taste and consistency of the product reducing penetration hardness. Recommended doses of stabilizers are given.

Results of the investigation of the rheological properties of the biocurds received by ultra-filtration of coagulated milk through ceramic membrane of the company Tami Deuishland with pore size 0.2 mkm and filtration area 0.2 m2 are presented. For different curds concentrations time-dependant functions of reactive moment have been experimentally established on combined rotation viscosimeter. The functions characterize ticsotropic changes of protein structures under isothermal conditions. Treatment of the results received made it possible to establish correlation between specific work of structure changes and curds concentration. Rheological equations and constants characterizing the correlation have been found.

Prices for milk products in the Russian market are analyzed on the basis of official statistics on wide range of milk products. Dynamic lines of average retail prices have been made for various kinds of products for the period from the first of January till the first of May, besides information from the regions is also taken into account for the period from January to the first of May 2009.

Dairy animal breeding in Russia is in the stage of transition from low mechanized labor to highly technological one, and leaders of the majority of agricultural enterprises should reply to the question what equipment to choose and what technology of animal keeping apply. Many companies offer various types of technological equipment and technologies for animals keeping leaving the choice for managers. But in many cases farms are supplied with equipment providing only milking process and records about animals' milk productivity. For efficient animal breeding it is advisable to completely change technology of keeping cows and milking.

Factors effecting milk heat stability such as zootechnical, hygienic and technological are given and characterized. It is shown that existing ways to improve milk heat stability can be preventive (agricultural enterprises) and correcting ones (milk processing plants).