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No 1 (2010)
- Year: 2010
- Articles: 37
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7369
Articles
4-7
8-9
10-11
12-14
15-15
National standard on condensed milk and cream
Abstract
The common national standard GOST R 53436-2009 «Canned milks. Milk and cream condensed with sugar. Technical Regulations» has been worked out. The standard covers milk and cream condensed with sugar, condensed skim milk, condensed whole milk and condensed cream. Brief characteristic of the standard is given in the article and harmonization with international standards and the Federal Law «Technical Regulation on milk and milk products» is underlined.
Dairy industry. 2010;(1):16-19
16-19
At the aid of a microbiologist
Dairy industry. 2010;(1):19-19
19-19
20-21
Maintenance of viability of the starter cultures microflora
Abstract
Reasons of low viability of cells of probiotic cultures in the fermented milk products are outlined. Methods of maintaining starter microflora cells in active state are listed: strains selection, their ratios, starter doses, microcapsulation, reduction of oxygen effects, two-stage coagulation, enrichment of milk with nutrients
Dairy industry. 2010;(1):22-23
22-23
24-26
28-30
Lumenmeter - determination of hygiene quality for 30 seconds
Dairy industry. 2010;(1):32-33
32-33
34-37
38-39
40-40
42-44
45-45
Safety of the nanoparticles application
Abstract
On the basis of various Russian and foreign sources of information were observed the physical and chemical characteristics of nanomaterials and an algorithm for evaluating their safety. Because of the nanoscale nature and the participation of calcium in membrane processes, it is assumed the involvement of the rhythmic organization of body functions as a nonspecific marker of nano-sized particles.
Dairy industry. 2010;(1):46-48
46-48
49-50
51-52
Galactooligosaccharides as a factor of bifidobacteria growth
Abstract
Urgency of galactooligosaccharides application as a factor stimulating growth and development of probiotic microflora in fermented milk products manufacturing is substantiated. Results of the study of effects of oligosaccharides taken in various doses on lactic acid microorganisms and bifidobacteria viability are presented. Optimal dose of galactooligosaccharides that stimulates bifidoflora growth in milk media was established.
Dairy industry. 2010;(1):53-54
53-54
Maillard reaction in milkproducts technology as a way of nanoparticles formation
Abstract
This is a review of publications related to the Maillard reaction studies and analysis of its application in the dairy industry. Main technological principles of the Maillard reaction products application in developing new medicines, preventive foods, preservatives and antibacterial package for extended storage are substantiated.
Dairy industry. 2010;(1):55-56
55-56
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
Abstract
For several years has been conducting research works aimed at receiving bifidogenous concentrates. The works have been also supported by scientists from the All Russian Dairy Research Institute. The definition «bifidogenous concentrates» means concentrated and dry products based on milk whey, products with prebiotic activity that are produced with the help of the processes of chemical and biological transformation of raw materials components (lactose and whey proteins).
Dairy industry. 2010;(1):57-58
57-58
Foam generation of milk raw materials
Abstract
The using of ultrafiltration concentrate the skimmed milk as a basis for the aerated milk products is justified. The effect of technological parameters of process on density and stability of the received foam have been studied, their rational values have been found. Recommendations on creation of the balanced products of returns (milk) are depicted.
Dairy industry. 2010;(1):59-60
59-60
61-62
The analysis of change of carbohydrates in the fermented raw materials
Abstract
Universal approaches of use of the device of mathematical statistics for experiment planning are presented. The general principles of modes unresting carbohydrates are resulted. Concentration of barmy ferment is shown. Parametres of process of fermentation for the purpose of course of reaction with rational intensity are analysed.
Dairy industry. 2010;(1):63-63
63-63
64-64
Milk concentrate «Lact-ON»
Abstract
Results of researches of lactose into lactulose isomerization in dairy protein-carbohydrate raw materials are represented. The flow diagram of dairy protein-carbohydrate concentrate «Lact-OH» manufacture is developed. Problems of validation of concentrate quality and safety with use of HACCP principles are surveyed.
Dairy industry. 2010;(1):65-65
65-65
Fermented milk biodrinks «Lactimos»
Abstract
Technology of the fermented biodrinks with immunoglobulin («Lactoglobulin»), lactulose and buckthorn juice has been developed. Biodrinks are characterized by high consuming properties and microbiological indices. Regular consumption of the products results in normalization of intestine microflora, recovering and maintenance of the immune status, stimulation of bifido- and lactobacteria growth
Dairy industry. 2010;(1):66-66
66-66
Fermented product for functional nutrition
Abstract
It is necessary to use the complex approach to the elaboration of technologies for new milk-containing products, i.e. the combination of dairy, vegetal raw material, probiotic microorganisms in immobilized form. The research resulted in elaboration of a way of immobilization of microorganisms cultures. For the enriching of the product with phospholipids, correction of vitamin and mineral composition of fermented product were chosen the phospholipids additive made from honeyberry and cranberry syrup.
Dairy industry. 2010;(1):67-68
67-68
69-69
Program of the production control of products based on milk whey
Abstract
In article it is described the basic requirements to working out of the program of
industrial inspection of products on the basis of dairy whey, supervising, warning and
regulating documents are listed, the order of carrying out of industrial inspection of
products on the basis of dairy whey is explained, objects of industrial inspection are
specified.
Dairy industry. 2010;(1):70-72
70-72
Congratulations with the jubilee!
Dairy industry. 2010;(1):72-72
72-72
74-75
77-77
78-84
Information about authors of publications
Dairy industry. 2010;(1):85-88
85-88