Open Access
Access granted
Subscription Access
No 8 (2013)
- Year: 2013
- Articles: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7405
Articles
Special features of putting in action requirements of the Technical Regulations of the Customs Union to milk products
Abstract
Comments and explanations are given related with the order of changing operation of the milk processing plants according to the rules of the Technical Regulations of the Customs Union introduced since 1 July 2013 and revision and amendments to the technical documents and standards.
Dairy industry. 2013;(8):4-6
4-6
Identification of food products with added milk and/or milk products manufactured according to milk products technologies
Abstract
Rules for giving names to food products with added milk and/or milk products manufactured in accordance with milk products technology complying with classification requirements of the Technical Regulations of the RF and the Customs Union are considered.
Dairy industry. 2013;(8):7-9
7-9
10-11
Detection of canned milks falsification: scientific and legislation basis
Abstract
Importance of the normative and legislation basis in preventing and detecting falsification is underlined. Information about development of new national standards on milk and milk containing canned products and raw materials is given. New indices showing falsification and supporting natural properties of canned milk products are described.
Dairy industry. 2013;(8):12-14
12-14
The course for automation and optimization of production processes
Dairy industry. 2013;(8):16-17
16-17
The system ALSPIGG-A: going ahead time and your expectations
Abstract
Инжиниринговая компания «Альфа Л Сервис» является ведущим производителем технологического оборудования и инновационных решений для гигиенических применений, оказывает услуги, включающие разработку проектных предложений, создание автоматизированных технологических линий, их запуск в промышленную эксплуатацию и сервисное обслуживание.
Dairy industry. 2013;(8):18-19
18-19
Omega-3 in milk
Dairy industry. 2013;(8):20-20
20-20
22-23
Effects of temperature regimes on the kinetics of casein drying
Abstract
It is shown that as the theoretical basis of mathematical modeling of drying casein laws of chemical kinetics can be applied. Dependence of the constant rate of casein drying on the temperature of drying agent was established. Procedure for calculating drying rate at temperature regimes changes was offered.
Dairy industry. 2013;(8):24-25
24-25
Your partner in the field of innovations
Dairy industry. 2013;(8):26-26
26-26
Improvement of the process of milk powder solution: mathematical modeling of the system «solid particle-liquid»
Abstract
A mathematical model of the milk reconstitution process describes drowning of insoluble spherical particle with smooth surface in complete static. The sink rate of the particle was established after its drowning. The prerequisites for optimizing process of milk powders solving were created.
Dairy industry. 2013;(8):28-30
28-30
32-33
RosUpak-2013
Dairy industry. 2013;(8):34-34
34-34
Innovative technologies of the GEA Сorporation. Provision of sterility of the microdosing process
Dairy industry. 2013;(8):35-35
35-35
Safe for children and for ecology
Dairy industry. 2013;(8):36-37
36-37
A low speed aseptic line
Dairy industry. 2013;(8):38-38
38-38
Food ingredients and innovative technologies in the manufacture of products for healthy nutrition
Abstract
Review of the main reports presented at the All-Russian Scientific-Practical Conference (May 15-16, Saint-Petersberg) devoted to the issues of introduction of developments made by the Russian scientists in the field of food supplements production and ingredients for products of healthy nutrition, standardization, technical regulation.
Dairy industry. 2013;(8):39-40
39-40
«Citri-Fi» - a new component of the functional products
Dairy industry. 2013;(8):42-42
42-42
43-44
Food fibers in the production of enriched curds
Abstract
Ability to swelling of wheat, beet and citrus food fibers in dairy environments with the fat level 0.05-3.2 % is studied. It is established that maximum extent of swelling characterizes wheat «Hamulsion» fibers produced by the company TATE & LYLE in a mix with the fat content 0.05 %.
Dairy industry. 2013;(8):45-46
45-46
47-47
Wonders of the curds product
Dairy industry. 2013;(8):48-49
48-49
51-52
Natural preservatives - is it reality?
Dairy industry. 2013;(8):54-54
54-54
In the first instance we offer solution of your problems, and in the second - sell ingredients
Dairy industry. 2013;(8):56-57
56-57
Innovative product for yogurts and milk desserts
Abstract
Торговый дом «АВЕРС» представляет новую линейку продуктов под маркой ETENIAM TM на основе натурального картофельного крахмала, обладающих инновационными и высокофункциональными характеристиками, не имеющих Е-кода. Уникальные с точки зрения функциональности крахмалы eTeNIAM позволяют создавать продукты с улучшенной кремообразной, тающей во рту текстурой. Продукты ETENIA TM разработаны компаниеи AVEBE (Нидерланды) - мировым лидером в производстве картофельного крахмала и его производных.
Dairy industry. 2013;(8):58-58
58-58
Taste of traditions: yogurt
Abstract
Йогурт - кисломолочный продукт, полученный путем ферментации молока молочнокислыми микроорганизмами. Известно, что родиной йогурта является Болгария. Изначально производили «белый» йогурт. Затем к этой основе стали добавлять фруктово-ягодные наполнители, ароматизаторы, красители, стабилизаторы консистенции. В последнее время наряду со сладкими йогуртами большой популярностью пользуются продукты с гастрономическими наполнителями: зеленью, малосольными огурчиками, томатом и др.
Dairy industry. 2013;(8):60-60
60-60
62-63
Russian butter makers for the healthy mode of life!
Dairy industry. 2013;(8):64-65
64-65
66-70