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No 2 (2012)
- Year: 2012
- Articles: 32
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7386
Articles
5-9
10-12
15-17
19-21
Draft technical regulation of the Customs Union «Milk and milk products». Position of Kazahstan Republic
Abstract
At the end of last year commission of the Customs Union has adopted technical regulations of the Customs Union «About food products safety», «Labeling of food products», «Technical regulation on oil and butter products», «Technical regulation on juice products». Together with the above documents draft «Technical regulation on milk and milk products» has also been considered but decision about adoption of the regulation was not made. The reasons that caused disagreements in relation to the content are discussed in the article.
Dairy industry. 2012;(2):21-23
21-23
24-25
26-27
Optimization of the processes for getting added value with the aid of «clever» usage of raw materials
Abstract
Possibilities to optimize recipes are given. One of them is a planned variant based on the availability of raw materials and products in the warehouse. Due to optimization expenses for buying raw materials and products can be considerably reduced and return from every product cover losses.
Dairy industry. 2012;(2):28-29
28-29
30-32
33-33
34-37
38-38
39-39
40-43
44-44
47-48
Prebiotic lactulose: efficient strategy of the healthy nutrition development
Abstract
Special features of the chemical structure of the low molecular sugars having p-glycoside bond in the molecular structure have been studied. Due to the structure this substances acquire prebiotic functions. Lactulose as a prebiotic is widely applied as an ingredient in various groups of food products.
Dairy industry. 2012;(2):49-49
49-49
50-51
Microbiological control with petri- filims
Abstract
New format of the ready media - petrifilms (3MTM PetrifilmTM) allowing to make rapid microbiological control of food products, objects of surrounding, water and to detect various groups of sanitarian indicative microorganisms such as yeasts, moulds, coliform bacteria, E. coli, enteric bacteria, staphylococci, listeria and lactic acid bacteria. Application of petrifilms has been approved by the Rospotrebnadzor of the RF as an official method for microbiological control of foods, raw materials, objects of surrounding and water.
Dairy industry. 2012;(2):53-54
53-54
55-56
57-58
Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?
Dairy industry. 2012;(2):60-60
60-60
61-61
62-62
64-64
Fermented milk product enriched with magnesium
Abstract
Results of the research works carried out for studying possibilities to enrich fermented milk product with magnesium are given. Recommendations have been worked out as well as recipes and technological scheme for receiving the product with starter culture «Vitaflor» and addition of magnesium lactate and citrate.
Dairy industry. 2012;(2):65-66
65-66
Effects of pectin on the properties of the fermented cream biocorrector
Abstract
Effects of pectin on the consistency and structural-mechanical characteristics of the fermented cream biocorrector have been studied. Results of the investigation are given in the article. Addition of 0.3% of pectin positively effects the parameters studied and can be used for production of the fermented cream biocorrector.
Dairy industry. 2012;(2):67-68
67-68
70-71
Technology of the fermented milk: application ol the extracts of vegetable raw materials
Abstract
Specialists have studied possibilities for working out combined functional products with application of the extracts of the vegetable raw materials as an additional source of vitamins and minerals. Technologies for receiving fermented milks with extracts of biologically active substances of medical plants have been developed.
Dairy industry. 2012;(2):72-73
72-73
Investigation of the milk products structure formation
Abstract
The devise that allows completely and obiectively study physical-chemical and structural-mechanical characteristics of milk products is presented. The instrument can also be used for studying activity of milk clotting enzymes, cheese suitability of milk, optimal regimes for coagulation.
Dairy industry. 2012;(2):74-74
74-74
75-75
Bio-thermodynamic method for evaluation of structure formation of the milk-protein coagulum
Abstract
The capillary method has been worked out intended for studying of elastic properties of milk protein curd that allows evaluate if the curd is ready for cutting. The methodology for calculating thermodynamic parameters of the curd structure formation is given.
Dairy industry. 2012;(2):76-77
76-77