No 1 (2013)

Situation in the packaging market is described, and attention is paid to the problem of competitiveness of the Russian packaging industry.

New packaging solutions for milk products are reviewed.

Legislations in the RF in the sphere of food products control are discussed. Statistics of violating existing norms related with various foods groups including milk products is given.

In the Committee on Agriculture Issues of the State Duma a hearing took place devoted to the problems of the agrarian-industrial complex. Necessity to adopt legislations that would result in improving competitiveness of the agrarian sector was underlined.

Factors determining volatility of prices on products of agriculture were analyzed. Necessity to work out measures of the agrarian policy for neutralizing negative effects of prices fluctuations in the milk market was substantiated.

Principle blocks and operation of membrane plants «VODOPAD MTK» used for continuous curds production are outlined.

Organization and tasks of the standardization service, normative and legal items and documents that are working in the RF and are needed for operation of the services at milk processing plants are discussed.

The International seminar for the specialists of the dairy sector took place on November 19-22 in Yaroslavl. The seminar was organized by the consultative-information center «Molinform» together with the Yaroslavl State Institute of Raw Materials and Foods Quality. The subjects topical for the dairy specialists were discussed: legislations and standards in the dairy sector of the RF and the Customs Union, control of milk and milk products quality, methods of detection and falsification, existing biomembrane methods of milk raw materials processing.

Possibilities of the market growth due to widening of the products range and due to innovative solutions are considered.

The non-waste technology of applying vegetable freeze-dried concentrates in production of whey drinks with antioxidant activity and yoghurts was worked out.

Technology for receiving dry milk containing product and dry fermented sour cream product of extended shelf life was developed. The products are characterized by improved food and biological values and are intended for feeding people in autonomous conditions of living.