No 6 (2013)

Principle ways of development and launching of modern technologies for milk raw materials processing in the Republic of Belarus with the account of optimal structure of finish milk products range are considered.

Importance of milk whey as a recovering ecologically pure biological raw material of animal origin is described.

Information about biology of useful microflora and the role of certain properties of microorganisms in forming quality indices of fermented milk products is given in the article.

Principle issues of the Regulation of the EU N1924/2006 touching regulating items of the statement related with useful impacts of functional foods and ingredients are discussed.

Trends in improvement of milk products varieties, optimization and rationalization of the composition of the products abroad and in our country are outlined.

Comparing analysis of the situation in the Russian and worlds milk products markets is made. Future prospects and necessary conditions for receiving functional ingredients and products from the milk raw materials are outlined. Some recommendations are given aimed at supporting local small and middle business engaged in fermented milk products manufacturing meeting demand of local population taking into account their ethnic and ecological and climate conditions in the regions of living.

Universal schemes for milk processing developed by the specialists of the All Russia Dairy Research Institute are given in the article.

Technology of dry milk containing product for feeding school children of Vietnam was developed taking into account their nutrition status, raw materials resources and industrial base. The product is applied for preparing desserts for school breakfasts.