No 7 (2010)

An interview with the Director Executive of the All-Russian Dairy Union Mr. Labinov V.V. about current situation in the dairy market of Russia and possible ways of its development

The company Nielsen has made survey of the packed goods sales. Analysis of the retail sale channels and popularity of various networks has been carried out on the basis of the survey.

The whole milk production complex is being concentrated in the Mari-Turekskii butter and cheese plant: starting from the raw materials and finishing with ware-houses for produce storage. This makes milk processing and quality control considerably easier.

B 379 M and Lactococcus lac-tis ssp. cremoris on accumulation of the extracellular metabolites have been studied. Combination of the cultures at the ratio 80:20 is characterized by higher antagonistic activity, synthetizes higher levels of exopolysacchrides and antimutagen substances than monocultures.

Due to the research carried out efficient ways of activation of the associative growth and protection of cultures with probiotic properties as well as ways of providing their stability against thermoinactivation during storage have been established. The developed methods of stimulation of the associated growth of cultures with probiotic properties and their protection have become the principle basic concept of the technology for fermented products containing milk.

Concept of maintaining and developing the Russian dairy industry on the basis of innovative technologies applications has been formulated

Technology for receiving bifidogenous concentrate based on protein-carbohydrate raw materials and enriched with lactulose due to targeted transformation of lactose has been developed. Normative documentation for the concentrate «Lactobel» has also been prepared. The concentrate has been tested in the recipes of ice-cream, fermented milks and other applications.

Technological solutions and equipment allowing efficiently and rationally process milk raw materials are given

Results of the research work carried out with the purpose to study applications of new complex food supplements in the yogurt technology are given. Possibility to efficiently use new supplements for receiving products of the improved quality is shown.

The method of tagatose production containing sweetener from cheese whey was offered which includes ultrafiltration, enzyme hydrolysis of lactose, isomerization of the received carbohydrate galactose to tagatose, neutralization of solution by carbonic gas, removal of carbonate calcium deposit by centrifuging, deionization of the mixture with application of cation resin. The received tagatose can be considered as a perspective sweetener replacing saccharose in functional products technology (soft drinks, ice creams, desserts).

Information is presented about receiving of the food composition imitating milk fat by cheese whey ultra-filtration with following microparticulation of the resulted UF-con-centrate. Regimes for the heat treatment and dispersing of the whey concentrate have been optimized. Technological scheme for receiving new milk fat imitator has been offered. Composition and characteristics of the imitator have been studied. Conception of working out symbiotic products based on the milk fat imitator has been developed.

his is a review of the specialized seminar «Modern technologies of the curds products manufacturing» that was prepared by the company «EFTO» and took place at the end of May in Anapa.

Results of researches carried out for selecting temperatures for vacuum concentrating of liquid milk products are submitted in the article. As objects of concentrating skim milk, milks with 3.0 and 5.0 % fat contents, milk whey and milk hydrolyzate have been chosen. Rational values of temperature and duration of process for milk products conservation have been determined.

State of water in functional products based on curds has been determined by the method of differential-thermal analysis. Presence of water of various level of binding has been found: free, physical-mechanical and physical-chemical. Intervals of water state at different binding of water with material have been determined.

Possibilities to apply food fibers and fructose-galactose syrop from artichoke, vegetable phospholipids and natural antocianic color isolated from corn in the technology of fast frozen curds zapekanka production have been studied. Technological process has been developed and regimes of shock freezing have been substantiated allowing get a product with high consuming properties.

Information is given about new educational standards of the specialized preparation of magisters and approaches to making principle programs including those ones related with scientific and research work.