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No 10 (2011)
- Year: 2011
- Articles: 35
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7380
Articles
4-10
12-15
16-18
20-20
21-24
26-27
29-29
30-31
33-36
37-38
About milk products adulteration
Abstract
Amino acids compositions of the random samples of the
dairy butter, milk powder, cheese and ice-cream declared
by producers as natural products manufactured according
to the GOST (State standard) have been studied. The high
efficient capillary gas-liquid chromatography method was
used.
Dairy industry. 2011;(10):39-40
39-40
41-42
44-44
Clinical trials of the bioproduct «Bifilife»
Dairy industry. 2011;(10):47-47
47-47
48-49
Correlation between titratableand actual acidities of raw milk (practical usage)
Abstract
47 samples of raw cow milk have been analyzed for titratable and actual acidities. Correlation of the above mentioned indices of raw milk and its mathematical expression were established experimentally. Possibility to use the data received in practice is offered.
Dairy industry. 2011;(10):50-51
50-51
52-52
54-55
Cholesterol metabolising activity of the probiotic microorganisms
Abstract
Cholesterol metabolising activity of the probiotic microorganisms has been studied. High cholesterol degradating activity of the strains of bifidobacteria investigated and of the propionic acid bacteria Lactobacillus helveticus has been established. Possibilities for their application in the functional products development have been demonstrated
Dairy industry. 2011;(10):56-56
56-56
57-57
58-58
59-59
Lupin whey drink
Abstract
Functional milk drink on the basis of the food grade lupin ingredients and milk whey which is also considered to be a media for removal of bitterness from lupin has been developed. It was also established that quality of food products from lupin depends on the degree of its grains grinding.
Dairy industry. 2011;(10):60-61
60-61
New technologies in the high qualitydry milk products manufacturing
Dairy industry. 2011;(10):62-62
62-62
Effects of dispersion on the milk protein concentrates
Abstract
Effects of the operating parameters of the hydro-dynamic grinder-disperser on the foam formation characteristics on the milk protein concentrates have been studied. For receiving stable foam like mass it is advisable to choose the smallest backlash between cylinders and the highest rotor rotation speed.
Dairy industry. 2011;(10):63-64
63-64
Composition and properties of the milk protein concentrates
Abstract
Compositions of the milk protein concentrates received by three methods: with enzyme preparation (MBK-FP), with mesophilic microorganisms starter cultures (MBK-MM) and with mesophilic microorganisms starter culture and membrane concentrating (MBK-UF) have been studied.
Dairy industry. 2011;(10):65-65
65-65
66-66
Ice-cream market in the Chelyabinsk region
Abstract
Principle special characteristics of the enterprises producing ice-cream are discussed. Leaders in the ice-cream manufacturing sector, distribution of shares among the producers in Chelyabinsk and Chelyabinsk region are considered. Production volumes and policy concerning products varieties are shown.
Dairy industry. 2011;(10):67-67
67-67
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
Abstract
The problem of lactose intolerance is found in almost half the adult population of the globe, that's why great attention is paid to the products with reduced lactose content. In this paper the hard low lactose ice-cream production by enzymatic hydrolysis of lactose was
discussed
Dairy industry. 2011;(10):68-70
68-70
71-73
Effects of mixture compositionon the soft ice- cream structure
Abstract
Effects of the hen-quail eggs powder addition to the soft ice-cream mixture have been studied. Application of the powder is advisable as far as it results in increasing whipa- bility and volume of the air in the soft ice-cream and reduction of freezing time. Optimal dose of the eggs powder is 10%.
Dairy industry. 2011;(10):74-75
74-75
Following our publications
Dairy industry. 2011;(10):76-78
76-78
79-81
Reserves for milk market development
Abstract
Changes of expenditures, incomes and profits per 1liter of milk of every mutually operating subjects of the milk producing sub-complex have been analyzed. It was proved that an enterprise with complete cycle of production, processing and selling is efficient both for producers and for consumers. The way to distribute incomes in proportion to production costs of every participant of the market has been offered.
Dairy industry. 2011;(10):82-83
82-83
84-85