No 8 (2010)

Characteristics and variants of different technologies with application of ice accumulators and chillers are considered

Some cooling agents widely used in the dairy sector are considered. Definition of the ecological-energetic efficiency that takes into account approximate full equivalent emission of the so-called green house gases has been introduced

Principle directions in the field of creation of the isolating materials of the polyurethanes class for refrigerating sector are given

Ice water generators intended for cooling milk products possess some advantages as compared with autonomous tanks provided with cooling equipment

The latest drying plants of the company GEA Niro are presented that provide sanitary state of milk powders production and high quality of the resulting products

Dependences of the degree of transfer of the milk powder protein lysine in the biologically non-active form were studied. Level of lysine destruction allows determine parameters of heat treatment at milk drying.

Effects of the working parts movement velocity of the plate scrapped surfaces pasteurizer on the intensity of heating liquids with different heat- physical properties were studied. Criteria dependences of the heat transfer and energy input from the regime of the flow movement for practical application in engineering calculations were received

Principle problems of the butter and cheese making sector of Russia are discussed. Programs for Government support of the sector have been developed

Information about changes of the index of consumption trust with the economy recovering in different areas of the world is given. The index reflects how consumers evaluate their financial state and possibilities to increase expenditure for buying various goods including those of the first need. The material is presented by Nielsen.

Trends in the world demographic situation are discussed that effect habits of modern consumers. These trends include ageing of population, increase of population in towns and growth of the middle class representatives. Possible relations of the factors with widening possibilities for liquid milk products producers providing various groups of consumers are considered.

This is a story about experience of the Russian-German agricultural holding operation in the Voronezh region aimed at improving raw milk production

Applications of the starter cultures of the company «KS Vityaz» in milk and cheese products.

26 августа исполняется 50 лет Николаю Викторовичу Ильинскому Биографическая справка Родился 26 августа 1960 г. в Ростовской обл. В 1982 г. закончил Харьковский сельскохозяйственный институт им. В.В. Докучаева, а в 1990 г. защитил кандидатскую диссертацию в Белорусском НИИ картофелеводства и плодоовощеводства. Профессиональную деятельность начал в 1981 г. в должности помощника бригадира садоводческой бригады в совхозе-заводе «Корочанский» (Белгородская обл.). С 1984 по 1991 г. занимал руководящие посты в данном хозяйстве, с 1991 по 2000 г. - в агрокомпаниях Белгородской обл. С 2000 по 2003 г. работал в компании «ДеЛаваль», а с 2003 г. - в компании «Юнимилк».

Principle rheological properties of yogurts with different levels of whey protein concentrates at various temperatures and in the storage process were studied. Attention was also paid to evaluation of yogurts structures changes at mechanical impacts with increasing and decreasing the gradient of deformation rate. It was found that application of whey protein concentrate at yogurt production allows receive product with stable quality characteristics and improved biological value