No 3 (2014)

Обеспечение чистой среды в процессе полностью автоматизированного высокотехнологического розлива пастеризованного молока с удлиненным сроком хранения имеет особенное значение при производстве свежего, полноценного продукта и его дальнейшего хранения. Современный потребитель становится все более взыскательным в потреблении натуральных продуктов, не содержащих консервантов или генномодифицированных организмов. В этом аспекте современная разливочная и упаковочная техника компании INDEX-6 (Болгария) предлагает адекватные ультрачистые системы для ESL-розлива столь деликатного продукта, как свежее молоко.

The process of IR-pasteurization of milk was studied on a pilot plant. The obtained results allow give practical recommendations for development of regimes and conditions of industrial IR-pasteurization of milk and predict conditions for conducting the process.

В начале декабря НОУ «Образовательный научно-технический центр молочной промышленности» ВНИМИ под руководством Е.Л. Кутузовой совместно с компаниями «ГЕА Процессный инжиниринг» и HM Systems организовал для сотрудников и руководителей молочных предприятий России поездку в Данию. Насыщенная программа мероприятия включала в себя тематические экскурсии, презентации и дискуссии, в ходе которых российские специалисты познакомились с особенностью работы предприятий Дании и высокотехнологичными решениями концерна GEA и компании HM Systems.

This article discusses innovative technology for producing fucose-containing supplements. As an alternative raw material source cheese whey was applied. Prebiotic properties and bifidogenous activity of the supplement containing fucose were studied. Optimal level of the supplement in the product that stimulates growth of bifidobacteria in vitro was determined.

Results of the study of antagonistic activity of the starters consisting of lactic acid bacteria and probiotic cultures in relation to the infections present inside hospitals (Klebsiella spp.) are given.

Results of the study of the control and experimental (with application of dehydroquercitin) samples of sour cream are given. Advantages of using dehydroquercitin are demonstrated.

Results of the study of the impacts of the temperature regimes of coagulating milk with the Tiber grains on the quantitative and qualitative composition of the symbiotic starter microflora, gain of grains mass, titratable acidity and organoleptic indices of the experimental samples of fermented milk are given. Optimal temperature of milk coagulation with the Tibet moulds was established.

Kefir as a widely spread fermented milk was used for development of a new functional product. Kefir is also applied in clinical nutrition due to its healthy impact on human being. The share of fermented milk products in every day ration of people of different age groups is in the range of 300-400 g per day.

The article presents the results of research and development of the new technology for receiving the curds product «Stimulus» enriched with arabinogalactan, dehydroquercetin extracted from larch wood and wheat bran. Composition and functional and technological properties of bran produced from the wheat growing in the Amur region were studied. The dose of its addition was established. Functional characteristics and rates of dehydroquercetin and arabinogalactan supplement were substantiated. Amino acids and vitamins compositions of the curds product were also studied.