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No 5 (2011)
- Year: 2011
- Articles: 34
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7383
Articles
Uvazhaemye chitateli!
Dairy industry. 2011;(5):4-4
4-4
5-7
8-10
The main principles of the Customs Union Agreementon the sanitarian measures
Abstract
Principle items of the sanitarian-epidemiological requirements to the safety of the products
crossing the boundaries of the Customs Union that should be controlled are considered
in the article: terms and definitions, requirements to the foods labeling etc.
Dairy industry. 2011;(5):11-13
11-13
14-15
16-17
18-19
20-22
23-26
27-27
28-29
30-31
32-33
34-38
Ultra-sonic sonochemical preparation of water
Abstract
The technology of the sonochemical preparation of water based on one of the effects
of the high energy chemistry has been considered. The technology can be applied for
reconstitution of milk drinks for school children and is ready for launching at the combines
producing foods for school children nutrition.
Dairy industry. 2011;(5):39-43
39-43
44-45
46-47
Color coding system VIKAN. A simple view at complicated things
Abstract
Items of improving sanitarian-hygienic state of a food processing operation due to
elimination of cross contamination are discussed. Transition to the system of color
coding of utensils used for cleaning of different sanitarian zones at an enterprise is
considered to be an efficient way.
Dairy industry. 2011;(5):48-49
48-49
50-52
53-53
54-55
56-58
59-59
60-61
62-63
Milk protein concentrates in the products with foam like structure
Abstract
Composition and functional-technological properties of milk protein concentrates
received by ultra-filtration have been considered in relation with applying in the products
with foam like structure. Distribution of protein fractions depending on protein
mass share has been defined. It was shown that increasing of protein mass share results
in increasing absolute content of all the nonessential amino-acids.
Dairy industry. 2011;(5):64-65
64-65
66-67
68-68
Milk products with natural nutrients
Abstract
Functional food products of the improved biological values have been developed and
produced. It is advisable to apply some products of bee-keeping in the milk products
(cheese cakes and milk shakes) manufacturing because it results in increasing contents
of amino-acids, lipids and phospholipids.
Dairy industry. 2011;(5):69-69
69-69
Formula of the milk-grain products
Abstract
Theories of hunger, appetite and satiety have been analyzed. The formula of poly-component
milk products possessing ability to cause feeling of preabsorbing and postabsorbing
satiety has been theoretically grounded. The conclusion was made that recipes
of such products should be based on combination of milk and grain raw materials
with low energy value, high protein content and low level of fats.
Dairy industry. 2011;(5):70-71
70-71
72-72
Milk-malt product for school children
Abstract
In accordance with the existing trends in the dairy sector combining of products with
vegetable raw materials is considered to be a promising direction of scientific research
work. Varying of the recipes ingredients with the help of computer modeling allows
to create food products with predetermined chemical composition.
Dairy industry. 2011;(5):73-74
73-74
75-84
85-85