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No 4 (2012)

Articles

pages 4-4 views

The Customs Union: formation of the normative basis

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Abstract

The article tells about the seminar that took place in the All Russian Dairy Research Institute (VNIMI). The seminar was devoted to the problems of formation of the normative basis actual for the Customs Union.
Dairy industry. 2012;(4):5-12
pages 5-12 views

Normative and legal regulation of transporting goods that should be controlled by veterinary service at transporting milk and milk products on the territory of the Customs Union

Kuzin V.S.

Abstract

The order and relevant documents required by the veterinary bodies at transportation of milk and milk products in the frames of the Customs Union are described in detail in the article.
Dairy industry. 2012;(4):14-20
pages 14-20 views

The Customs Union: confirmation of the milk products conformity

Shepeleva E.V.

Abstract

The order and documents that regulate handling of milk products in the common market of the Customs Union are described.
Dairy industry. 2012;(4):21-24
pages 21-24 views

New items in the legal and normative documents

Makeeva I.A., Stratonova N.V., Malinina Z.Y.

Abstract

Improvement of the national laws and unification of the legal documents of the countries-members of the Customs Union in the frames of EurAzEC and EC resulted in the introduction of amendments to the legal and normative documents related with operation of the milk processing enterprises.
Dairy industry. 2012;(4):26-27
pages 26-27 views

The latest amendments to the Federal Law «About Technical Regulation»

Makeeva I.A., Smirnova J.I.

Abstract

The tenth amendments to the Federal Law «About Technical Regulation» have been made.
Dairy industry. 2012;(4):28-29
pages 28-29 views

New high productive automated machine for packing in «PurePak» from the company «TaurasFenix»

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Abstract

In 2012 the company begins to manufacture a line for filling in the packs of the «Pure-Pak» type. The capacity of the line is in the range from 1800 to 6000 packs per hour.
Dairy industry. 2012;(4):31-31
pages 31-31 views

General constructor

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Abstract

This year the Mahachkala machine building separator plant will mark 55 years. The main constructor of the enterprise V.G. Melihov has been working at the plant during all this time.
Dairy industry. 2012;(4):33-34
pages 33-34 views

«Karachevmolprom»: yesterday, today, tomorrow

Zarubo D.M.

Abstract

The history, situation and development prospects of one of the largest milk processing plants in the Bryansk region are shown.
Dairy industry. 2012;(4):36-39
pages 36-39 views

New possibilities for your production

Vishnevskaya E.

Abstract

A new concept «LMS-quark» that allows to get various fermented thermisated products is described in the article.
Dairy industry. 2012;(4):40-40
pages 40-40 views

To the item of urea content in milk and methods of its detection

Shidlovskaya V.P., Yurova E.A.

Abstract

Urea level in milk effects technological properties of the latter. Milk is falsified with urea for increasing grade and improving keepability. Urea content is determined by chemical (quantitative and qualitative) and fermentative methods.
Dairy industry. 2012;(4):42-44
pages 42-44 views

Analysis of milk quality according to amino acids and vitamins compositions

Chirkin V.A., Shumskii N.I., Polyanskii K.K.

Abstract

Method for determination of milk quality, detection of falsification using quantitative determination of amino acids and vitamins compositions by ion and reverse phase high productive liquid chromatography is offered.
Dairy industry. 2012;(4):45-46
pages 45-46 views

Novelties from the «Bifilife» company

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Abstract

The product «The dry concentrate of bifidobacteria for direct vat setting «Bifilife Forte» that contains five species of microorganisms and is intended for receiving medical-prophylactic products has been developed.
Dairy industry. 2012;(4):47-47
pages 47-47 views

Application of dihydroquercetin for extending milk storage life

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Abstract

Application of dihydroquercetin for extending milk storage life Results of the impacts of dihydroquercetin addition on the shelf life of pasteurized milk have been considered.
Dairy industry. 2012;(4):48-49
pages 48-49 views

Starter cultures of the company «Chr. Hansen» for sour cream production

Sokolova O.M.

Abstract

The company offers a whole range of starter cultures for sour cream manufacturing. The cultures allow produce the product with low gas formation and post-acidification, thick consistency, glossy surface and profound lactic acid taste and aroma.
Dairy industry. 2012;(4):50-51
pages 50-51 views

Ways to develop curds manufacturing

Klepker V.M.

Abstract

Future developments of the technologies for curds production are considered.
Dairy industry. 2012;(4):52-52
pages 52-52 views

Improvement of the traditional curds yield

Zenina D.V.

Abstract

The yield of the traditional curds can be increased using specific microbial enzymes namely transglutaminase and whey protein hydrolyzate.
Dairy industry. 2012;(4):53-53
pages 53-53 views

Standardization of milk and milk products according to protein content

Mikluh I.V., Dymar O.V.

Abstract

Technological and economical aspects of milk and milk products standardization by protein content at ultra-filtration of milk raw materials are given. It is possible to normalize milk by mixing of powder or liquid ingredients.
Dairy industry. 2012;(4):54-55
pages 54-55 views

Automated line for producing curds by closed method A-TL. Basic equipment

Russkih V.M.

Abstract

Composition of the automated line is considered and general characteristic of basic equipment for producing curds with different fat levels by closed method is given.
Dairy industry. 2012;(4):56-57
pages 56-57 views

Present day curds manufacturing

Maltsev N.V.

Abstract

Results of the industrial operation of the lines intended for curds manufacturing are given.
Dairy industry. 2012;(4):58-59
pages 58-59 views

Trends in curds manufacturing

Fridenberg G.V.

Abstract

Principle directions of curds manufacturing by acid, acid-fermentative and ultra-filtration methods are considered.
Dairy industry. 2012;(4):60-62
pages 60-62 views

Produced of curds the semiautomatic line

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Abstract

The company «Oskon» (Glazov) has developed a new complete semiautomated line for manufacturing of the classic curds and curds products based on natural raw materials with addition of vegetable oils.
Dairy industry. 2012;(4):63-63
pages 63-63 views

Improvement of the curds product

Lipatriya I.

Abstract

The combined method for curds product manufacturing with application of milk fat replacer has been offered and tested on an industrial scale. The coagulum is received as a result of a complex effect of the factors of acid and rennet coagulation. Glucono-delta-lactone was used as a coagulating agent.
Dairy industry. 2012;(4):64-66
pages 64-66 views

Curds products for healthy nutrition

Pryanichnikova N.S.

Abstract

A new curd product fortified with arabinogalactane has been worked out. This polysaccharide possesses ability to regulate the immune system functions, stimulates growth of probiotic microflora and is considered to be a food fiber.
Dairy industry. 2012;(4):67-67
pages 67-67 views

Items of hygiene in curds manufacturing

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Abstract

A range of cleaning and disinfecting agents is presented that are necessary for application for sanitary and hygienic treatment of equipment used in curds production.
Dairy industry. 2012;(4):68-68
pages 68-68 views

About the role of products from whey

Volkova T.A.

Abstract

Principle aspects of milk whey and products of milk whey processing application in foods manufacturing are considered.
Dairy industry. 2012;(4):69-69
pages 69-69 views

Potential for reducing energy expenditures in the plants for membrane filtration

Baranov S.A.

Abstract

Possible ways to reduce energy consumption at membrane filtration due to the selection of filtrating elements and pumping equipment are discussed.
Dairy industry. 2012;(4):70-70
pages 70-70 views

Membrane systems and engineering at raw milk materials processing

Klyuchnikov A.I., Ponomarev A.N., Polyanskii K.K.

Abstract

Theoretical description of the process is given that allows make evaluation and find out technical measures aimed at improving efficiency of the raw milk materials treatment with membranes.
Dairy industry. 2012;(4):71-72
pages 71-72 views

Lowering of allergenic properties of milk proteins. Technological approaches

Kurchenko V.P., Golovach T.N., Kruglik V.I., Haritonov V.D., Agarkova E.Y.

Abstract

The article is devoted to the problem of milk proteins allergenity and possibilities allowing get a hypoallergenic protein component for baby and special foods.
Dairy industry. 2012;(4):73-75
pages 73-75 views

Special features of removing histidine from casein

Prosekov A.Y., Borisova G.V., Bessonova G.V.

Abstract

Some special issues of the fermentative hydrolysis providing maximum extraction of histidine from polypeptide chain for its further into compounds that do not impact toxic action on the baby suffering histidinemia are outlined.
Dairy industry. 2012;(4):76-77
pages 76-77 views

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