No 12 (2012)

Dynamics of import and export of milk products covered by the code ТН ВЭД 04.01 «Milk and cream, non-concentrated and without addition of sugar or any other sweetening agents» for the period 2006-2011 is shown.

Principles and approaches to the development of the system for managing safety of milk products manufacturing with account of requirements of working standards are considered.

Principle approaches to accounting books and taxation existing in different countries are outlined. Taxation system in Germany is analyzed where the seminar for accountants of food enterprises of Russia took place.

The method to determine labor intensity at technical service and repairing of the equipment of different technological purposes for the dairy farms is discussed.

Results of the research work that showed drawbacks of the rations prepared for high productivity cows that had been worked out according to existing detailed norms of raw fat content are given. Increase of fat level in dry matter of cows’ ration to 4,2 % resulted in improvement of milk productivity indices, quality constituents and technological characteristics of milk.

Requirements of the normative documentation in the field of milk processing products control and indices of microbiological safety are discussed.

Technology of the national Yakut fermented product «Tar» with wild berries and wormwood leaves was developed. Actuality of working out the technology of the frozen fermented milk «Tar» using natural cold was also substantiated. Application of flavors from plants in the product manufacturing allows widen variety and receive high quality product. Technological parameters of freezing «Tar» were studied and chemical composition, energy value and amino acids composition of the fermented milk product were determined.

Advantages of the stabilizing systems MAk and SK-Extra intended for receiving milk products from non-standard raw materials are shown in the article.

Optimal way and hydrolysis parameters for making protein hydrolyzates that can be applied as the main component of food products for people suffering histidinemia were chosen as a result of research work. Principle stages of hydrolysis, effects of temperature and ratio of components used for achieving predetermined characteristics are discussed in the article.

Research work devoted to application on milk whey in confectionary is outlined

Possibility to apply berries of the wild plants that grow in the Far East regions in the technology of ice-cream receiving with full replacement of sucrose for fructose is discussed.

The dairy industry of Norway is described in the article.