Nº 12 (2011)

This is the interview with the director of the Russian Dairy Union V.V. Labinov about principle events that took place during the IDF annual summit in Parma.

The approach to assessing risks of safety at milk products manufacturing has been described. The approach is based on the expert determination of the possible realization of the hazard factor and severity of its consequences and further creation of the point with the coordinates «probability of the hazard factor realization - severity of the consequences» on the diagram of the risks analysis. An example is given demonstrating summarized meanings of the possible realization and severity of the danger consequences that are characteristic for the milk products manufacturing.

Items of providing safety and quality of raw milk and milk products on the basis of the screening system development and structured factors effecting quality have been considered. Targets for the milk products producers on the eve of the World Trade Organization joining have been discussed.

The plant «VODOPAD MTK 36,15-4-138» has been worked out intended for curds manufacturing by the method of coagulum ultrafiltration.

Promotion of the milk products for babies and young people is considered by the specialists from the company SIC Combibloc. Some examples of branding in different countries are given.

The launched projects aimed at providing dairy sector enterprises with equipment for milk and milk whey processing have been described.

In October 2011 in the frames of the 16-th International Exhibition «CHEMISTRY-2011» the fourth international conference «Modern technologies for water preparation and protection of the equipment from corrosion and scale formation» took place.

Information is given comprising results of the study of the probiotic characteristics of the bifidobacteria strains. The bactericide properties of bifidobacteria could be applied for natural preservation of milk products and for extending shelf life.

Effects of heat treatment and homogenization on the activity of enzymes providing antioxidant activity of milk have been studied.

Effects of different concentration of carbohydrates (lactose, fructose, glucose, saccharose) and natrium chloride on water activity have been studied.

A brief review of the national standards block and the EC standards on food supplements is given.

Innovative technologies for the manufacturing of the functional products intended for preventing endemic goiter and its transformations have been considered. As a source of iodine a biologically active supplement «Yodchitosan» is being offered possessing a wide spectrum of biological effects and providing improvement of iodine metabolism. Application of the organic-mineral complex containing iodine together with food technologies results in maintaining quality and consuming characteristics of the functional milk products.

Chemical composition of the protein-carbohydrate concentrate and strawberries have been studied and its impacts on the efficiency of the acid formation in the fermented milk. Process of the drink fermentation was noticed to be the most efficient in presence of both additives that resulted in reduction of the fermentation time by 1 hour.

Parameters of the lactose hydrolysis in skim milk and curds whey have been studied as well as regularities of the fermentation of the hydrolyzed protein-carbohydrates raw materials.

The method for manufacturing of the product comprises: reconstitution of the powdered milk raw materials, introduction of sugar, addition of fat, emulsifier, emulsification, filtration, homogenization, pasteurization of the mixture received, cooling, seed introduction, crystallization and further cooling of the finished product. It is advisable to use mixture of skim milk powder and demineralized milk whey powder and lecithin as an emulsifier.

Fermented milk «Shifo» from skim cow milk and milk whey has been developed. The drink possesses high antibiotic activity in relation to the bacteria inducing intestine diseases, purulent and skin infections.