No 10 (2009)

Today the company NHM Limited offers to its customers a whole range of equipment for packaging milk products in the Doy-Pak and pillow packs, filling lines, ESL and aseptic as well as a group of robotized automated machines End of line with complex solutions of practically all the production processes. The company is also prepared to propose complex measures for installation, putting into operation, guaranteed and qualified maintenance with the program for seminars developed for training personnel and operators at your enterprise.

Centrifugal machines (separators, centrifuges etc.) installed directly in the enterprises areas receive enormous loads in the course of operation that makes the equipment potentially dangerous. Safe operation of such equipment is defined by fulfillment of the requirements provided in technical documentation related with both design and operation.

Technical standard committee TK 154 "Food supplements and aromas" is actively forming national standards basis for food supplements. These standards are first of all needed for proving basis of the technical regulations "About food products safety" and "About safety of food supplements and aromas" that are expected to be prepared in the first half of 2010. In 2008-2009 the Technical committee issued following standards that would become valid since 1 January 2010: GOST R 53045-2008 "Food supplements. Acids and acidity regulators of food products. Terms and definitions" GOST R 53039-2008 "Food supplements. Potassium lactate. Technical conditions" GOST R 53119-2008 "Food supplements. Natrium lactate. Technical conditions" GOST R 53040-2008 "Food supplements. Citric acid dewatered. Technical conditions" GOST R 53069-2008 "Food supplements. Potassium phosphate. Technical conditions" GOST R 53089-2008 Food supplements. Natrium polyphosphate. Technical conditions" GOST R ISO 7540-2008 "Paprica ground, powdered. Technical conditions"

New method of the automated biotesting and procedure of the biological evaluation on infusoria based on their several test-reactions allow receive objective determination of the biological effect on alive cells of food supplements, food raw materials and products studied. Results of the study of various raw materials for whey drinks are also given. The study was carried out with the purpose to choose optimal raw materials for obtaining whey drinks of maximum nutritive value.

Application of membrane technologies at curds manufacturing gives possibility to preserve whey proteins in the finished product. Meanwhile filtrate does not contain protein fraction, is sterile and can be used for drinks, milk sugar and other products manufacturing.

Special features of food products vacuum drying are described. Technological scheme of dry curds manufacturing by vacuum drying method is presented. Every technological stage of dry curds receiving is described in details. Special attention is paid to the vacuum drying process. Parameters of the process are given. Results of the experimental-analytical study show that quality indices of dry curds greatly depend on every technological operation.

Enrichment of curds products with ground cedar, whey proteins and complex prebiotic Lael makes it possible to obtain products with predetermined chemical composition, improved organoleptic indices, hepatoprotective and bifidogenous properties and high biological value, extended shelf life and beneficial effects. Application of the HACCP principles in quality management guarantees manufacturing of quality and safe products.

Technology of the ethanol-metabolizing preparation based on the yeast Saccharomyces cerevisiae has been developed. Technological scheme of the tonic drinks with application of enzyme preparations intended for reducing toxic effect of alcohol and products of its metabolism is described.

Effects of the denatured whey proteins concentrate on efficient viscosity of non-fat concentrated canned milks were studied. Trial lots of canned products were produced with application of the above concentrate (trade mark Simpless-100) added at rates 2, 4, and 8%. Viscosity was measured with rotation automated viscosimeter. Figures of the efficient viscosity and denatured whey proteins concentrate content dependence at different shear rates are presented. The summary of the results is creation of the mathematical model of viscosity changes of non-fat condensed canned milk products at different doses of the above mentioned concentrate in milk mixtures. The model allows predetermine viscous properties of the finished product when denatured whey protein concentrate is applied as a thickening agent and milk fat imitator.

Technologies of the fermented milk biodrinks fortified with ground cedar and lactulose have been developed based on the results of the investigations made. Besides analysis of organoleptic, physical-chemical and microbiological indices, food and nutritive values competitiveness of the products was also evaluated by comparing products characteristics with parameters of the basis for comparison. Studies and calculation taking into account complex quality indices, prices and consumers preferences confirm high competitiveness of fermented milks fortified with ground cedar and lactulose. The technology gives opportunities to widen varieties of fermented milks possessing improved consuming properties that can find demand in this market sector.

Results of comparing antioxidant properties of milks of the south and north zones of the Omsk region are given. Milk from the north zone is characterized by more profound antioxidant properties. This is the result of higher content of substances inhibiting milk fat oxidation such as ascorbic acid and SH-groups. Differences have been found in the contents of products of lipids peroxide oxidation, including TBK-active substances.

Productive properties of the Holstein black-and-white cows of the Hungarian selection after first calving were evaluated. Realization of the genetic potential of the imported animals according to the fist lactation in new ecological conditions was determined as well as quality indices of milk depending on season and lipids.

Results of the work confirm that application of fermented concentrated milk whey in calves' rations results in nutritive substances transformation into easily digestable form. Lactic acid microorganisms promote formation of symbionic microflora and stomach microfauna providing increased cellulosolitic activity of the digestive system. Feeding calves with supplement prepared with fermented concentrated milk whey promotes intensive growth and development, formation of the passive immunity and helps to form digestive status.