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No 4 (2010)
- Year: 2010
- Articles: 40
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7358
Articles
5-9
10-11
12-15
16-17
Automation of production: principle idea is not to be inactive!
Abstract
Automation of production: principle idea is not to be inactive!
This is an interview with the specialist of the company «ProLeit» Svitlana Wilhelm about development and launching of the automated systems in the managing of milk processing enterprises.
Dairy industry. 2010;(4):18-20
18-20
21-23
24-26
27-27
28-29
30-32
33-34
35-37
38-39
40-41
42-43
44-45
46-47
47-47
48-49
49-49
50-51
54-55
Complex analyses of guality - protects what's good
Dairy industry. 2010;(4):55-56
55-56
Effects of lactulose on the starter cultures microflora
Abstract
Addition of lactulose in milk before coagulation improves viability of some types of starter cultures microflora by 11-14% at cold storage and promotes formation of coagulum with better consistency. The method for fermented milk products manufacturing with lactulose possessing extended shelf life and prebiotic properties has been developed
Dairy industry. 2010;(4):56-56
56-56
The National fermented milk product kefirand its functional properties
Abstract
Special features of production and properties of the national milk product kefir are discussed in the article. According to the provisions of the N88-FZ kefir can be called the product manufactured with the application of kefir grains without addition of pure cultures of lactic acid microorganisms and yeasts in compliance with traditional technology. In this relation producers should correctly label kefir products manufactured according to any other technologies and with application of different starter cultures microflora.
Dairy industry. 2010;(4):57-58
57-58
59-61
62-63
Fresh view on the existing technologies
Abstract
Special features of the food supplements applications in various groups of products such as fermented milk products, curds, cheeses, milk-juice drinks, processed cheeses etc. are considered. Ingredients are recommended depending on type of a product, technology of its receiving and finished product characteristics
Dairy industry. 2010;(4):63-65
63-65
Application of dehydroquercetinin the processed cheeses manufacturing
Abstract
The article tells about the method for extending shelf life of milk products based on inhibiting of the lipids peroxide oxidation. For this purpose both synthetic and natural antioxidants are used. Application of dehydroquercetin is considered to be the most efficient as compared to other known synthetic and natural antioxidants
Dairy industry. 2010;(4):66-67
66-67
68-69
The technology of soy and milk-soy curds mass
Abstract
New technology for receiving soy and milk-soy curds mass has been developed. The products manufactured according to the technology are very close by their indices such as quality, nutritive and biological values to the natural milk products and are characterized by low prime cost. Effects of the type and dose of coagula- tors and surrounding factors on the technological properties and organoleptic indices of the protein mass have been studied. Recommendations are given for making curds mass with therapeutic characteristics
Dairy industry. 2010;(4):69-70
69-70
71-71
How to improve intensity of heat exchange
Abstract
Data of visual and numerical investigations of flow structure on «cold» and «hot»
models of heat exchanger with division wall shaped with half-spherical dimples
are given. Derived material can be used for increasing the efficiency of heat
exchanging equipment applicable in dairy industry.
Dairy industry. 2010;(4):72-73
72-73
Prevention of products losses at spray drying
Abstract
One of the drawbacks of the drying plants is possibility due to casual differential pressure in the pneumatic transporting line of the blow-back of powdered product to the system of dried product. This results in lower reliability of the drying plant operation. Such problem can be solved with the help of two design elements - screw transporting device with vibrator and a compression chamber.
Dairy industry. 2010;(4):74-75
74-75
Movement of particles at milk spray drying
Abstract
In article hydrodynamic parametres of a particle are considered at dispersion to
drying of liquid dairy products. The mathematical model of movement of a particle
of milk is resulted at use of an active mode of drying. Work of the pulsator creating
in a tower of a dryer back and forth motion of an air mix Is considered.
Dairy industry. 2010;(4):75-76
75-76
77-78
78-79
80-83
«Food Ingredients, Supplements and Spices - 2009»
Abstract
» the 12th International exhibition «Food Ingredients, Supplements and Spices/Ingredients Russia-2009» took place as well as the 10th International Forum «Food Ingredients of the XXI century». The exhibition was traditionally organized by the company ITE LLC with the official support of almost ten governmental and public bodies.
Dairy industry. 2010;(4):84-85
84-85
Pamyati Natal'i Sergeevny Korolevoy
Dairy industry. 2010;(4):85-85
85-85