No 8 (2014)

Economic and social consequences of the implementation of the offers given in the program of the cattle breeding development 2020 are considered in detail in the article.

The article contains information about preparation of amendments to the working technical documentation with the account of introduction of the Technical Regulation of the Customs Union.

List of the interstate standards of food supplements and aromas published in 2013-2014 is given.

Designs of the technological plants, lines and apparatus that give possibilities for milk processing plants to carry out modernization stage by stage are discussed. Construction of the equipment allows use mutually replacing elements standardized according to the parameters of the technological processes and to the sizes of pipe lines and engineer lines.

The review of current researches in the field of ultrasonic processing of milk. Important advantage of ultrasonic processing is possibility to exert complex impacts on milk due to simultaneous existence of homogenizing, bactericidal and degassing effects.

The process of milk pasteurization by infrared radiation in small enterprises and farms was studied. The results obtained allow identify practical recommendations for the development of innovative energy impacts on the raw milk for inactivation of the pathogenic microflora.

Principle issues and special features of refrigerating machines, scheme and cooling cycle of vapor compressing refrigerating machines are discussed.

The estimation of quality indicators of milk as raw material in the Vologda region for 2012-2013. Along with advanced economies in the region remain problematic medium and small farms. For such farms is recommended the accelerated technical modernization of these economies and changes in the forms and structure of government support.

Analysis of the situation in the dairy animal breeding and milk processing in the Tambow region is given. Structure of raw milk materials producers, their production and economic characteristics, quality of raw milk supplies, capacities for processing are outlined.

The best way to prevent dehydration of a sportsman organism is the use of drinks with rehydration properties. It is the only category of products for sports nutrition where milk components aren't used. The authors saved up a big statistical material on osmolality, mineral structure, the microbiological, physical and chemical properties of the curds whey that are the basis for formulation and technology of a new product. Market researches of a demand of a new drink with rehydration properties are carried out and economic efficiency of its production is estimated.

Results of the work aimed at development of fermented milk product intended for nutrition of sportsmen are outlined.

Milk production sector in Canada is described. Dairy cows breeds, the system for milk producer’s organization, prices, cooperation of farmers with government bodies and professional associations are considered.