No 5 (2014)

The Russian dairy sector as one of the most important among other food sectors is analyzed. Factors restraining development of production and processing of milk are outlined and ways to overcome lagging behind are offered.

В начале февраля на сайте Национального союза производителей молока «СОЮЗМОЛОКО» появилось сообщение о намерении Союза подготовить долгосрочную стратегию развития отрасли и добиваться ее включения в Государственную программу развития АПК до 202О-2ОЗО гг. В связи с интересом специалистов отрасли к разработке такой госпрограммы редакция провла интервью с А.Л. Даниленко, председателем правления Национального союза производителей молока.

Special features, principles of operation and advantages of the two-saddle valves of new generation from the company «Kieselmann» are outlined.

Existing requirements to food supplements, classification of supplements, normative documents of the RF and foreign countries in the field of application and regulation of circulation in the market are considered.

Principle basis of legislations in the sphere of production and circulation of food ingredients in the Customs Union market as well as the problems related with fulfillment of the requirements of the technical regulation are considered.

The program of trials needed for confirmation of the type of the standard sample of the citric acid composition according to the level of the main substance and methodology for determining its attested level were worked out. Certifying metrological characteristics of the standard sample were determined: attested characteristic, range of permitted attested levels, limits of the permitted levels of the error. The Federal Agency on Technical Regulation and Metrology has given the certificate about confirmation of the standard composition of the citric acid № 3367/1 of 22.11.2013 with registration number in the State Register GCO 10300-2013. Technical documentation was worked out and approved for production of the citric acid with standard composition.

Lactic acid microorganisms of probiotic action added to the functional foods including those ones possessing properties for staphylococcus infection prophylaxis should undergo preliminary confirmation of probiotic potential and high antibiotic activity of cultures. Screening research works for comparing antibiotic activity against staphylococci, lactococci and lactobacillus traditionally present in various fermented milk products were carried out. Specific nature of the strains antibiotic activity was confirmed. It was recommended also to include study of the antibiotic activity in the integral assessment of the starter cultures used for the functional products manufacturing.

Methods for determination of yeasts and moulds in food products are considered. Their characteristics are compared and advantages of using Petrifilms are shown.

Possibility of the use of mulberry syrup white in the technology of dairy-whey drink. The influence of syrup on the formation organoleptic and structural-mechanical properties, and the optimal dose of its submission. It is shown that the milk-whey drink with mulberry syrup has a high biological value.

Possibilities to receive quality products using cheese technologies but under conditions when milk fat was replaced with vegetable oil and reconstituted milk was used instead of skim milk were studied. Results of the investigations are discussed.