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No 11 (2010)
- Year: 2010
- Articles: 29
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7367
Articles
7-10
11-12
13-16
17-18
Kommentariy k Zakonu № 163-FZot 22 iyulya 2010 g. «O vnesenii izmeneniy v Federal'nyy zakon«Tekhnicheskiy reglament na moloko i molochnuyu produktsiyu»
Dairy industry. 2010;(11):20-21
20-21
22-25
26-27
28-29
30-31
32-
35-
36-37
V pomoshch' mikrobiologu
Dairy industry. 2010;(11):38-
38-
39-
40-41
42-47
Stranichka tekhnologa
Dairy industry. 2010;(11):48-
48-
50-52
55-
56-57
58-
59-60
61-64
67-
68-69
Milk of the cows of the Yaroslaval' breed
Abstract
Seasonal fluctuations of yields and physical-chemical properties of the milk produced by the cows of the Yaroslaval' breed in the JSC «Mihailovskoe» have been established. Total milk production increases in the summer time but fat and protein levels become lower, and in the winter period the contrary trend is being observed. Acidity values, density, heat stability, freezing points are characterized by the optimal levels and remain stable according to the season.
Dairy industry. 2010;(11):70-
70-
Determination of the somatic cells counts in cow milk in the period of lactation
Abstract
The amount of somatic cells, mass fraction of fat, mass fractions of protein, lactose, dry substance in milk of cows, and also a daily yield of milk within one year in two herds of cattle black-and- white and brown Swiss breeds. It is established, that the amount of somatic cells in milk changes depending on breed. The estimation of amount of somatic cells in milk allows to identify cows with the broken immune status mammary, to carry out measures on reductions in their amount in tanks - coolers.
Dairy industry. 2010;(11):71-72
71-72
73-74
Preparation «Biocoretron Forte»
Abstract
Efficiency of application in cow ration of the nanostructurated preparation «Biocoretron Forte» for improving ecological properties of milk and products of milk processing is shown. Due to the adsorbing and ion-exchanging functions the preparation reduces quantity of dangerous elements in milk, cream, butter, curds and butter milk.
Dairy industry. 2010;(11):75-76
75-76