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No 9 (2014)
- Year: 2014
- Articles: 28
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7418
Articles
The dairy industry of Russia in the first half of 2014
Abstract
Statistics of the milk products manufacturing, comparison of the dynamics with previous years, analysis of the situation with raw milk production, prices and possibilities of the dairy sector in connection with sanctions forbidding import from some countries are given in the article.
Dairy industry. 2014;(9):5-8
5-8
GRUNWALD: advanced German technologies for dosing, filling and packaging of milk products
Dairy industry. 2014;(9):10-11
10-11
Great future for large format!
Dairy industry. 2014;(9):12-13
12-13
Complicated but successful start up of new equipment
Dairy industry. 2014;(9):14-15
14-15
Logistics of the technological streams with application of the commutative panels
Abstract
Commutative panels are considered to be the most economic possibility to create a pipe line system for dairies. A standardized set of the commutative panels was developed and put in the mass production at the company «MOLMASH» that can be recommended for solving principle tasks in creating technological schemes.
Dairy industry. 2014;(9):17-18
17-18
Automated lines for preparing ice-cream mixtures on line
Dairy industry. 2014;(9):19-19
19-19
Reconstruction of the curds production section
Dairy industry. 2014;(9):20-21
20-21
23-29
International exhibition «RosUpack-2014»
Dairy industry. 2014;(9):30-30
30-30
32-33
34-35
Starter cultures Valiren
Dairy industry. 2014;(9):36-36
36-36
Effects of iodine and iron on starter cultures
Abstract
Effects of iodine and iron in the organic form on the activity of the lactic acid bacteria and bacterial concentrates growth in milk were studied. Iron and iodine in the organic form had greater positive effect on all the types and strains of the microorganisms studied as compared with nonorganic form. Possibility to intensify process of milk coagulation with lactic acid bacteria using microelements was proved.
Dairy industry. 2014;(9):38-41
38-41
Starter cultures of lactobacilli - producers of neutromediators (biogenic amines and amino acids)
Abstract
The article contains results of the investigations that demonstrate that fermented milk products manufactured with application of the starter cultures containing lactobacilli can be potential sources of neuromediators -compounds modifying consumers’ behavior.
Dairy industry. 2014;(9):42-43
42-43
The technology of the sour-milk product of mixed fermentation
Abstract
The technology of the sour-milk product of mixed fermentation Analytical and experimental data of the research work undertaken with the aim to compare biotechnological potentials of kefir grains and direct vat starter cultures for the kefir products manufacturing are given.
Dairy industry. 2014;(9):44-45
44-45
Milk and milk-vegetable canned products: effects of the dormant forms of microorganisms on microflora of the human intestine
Abstract
This article focused on the risks associated with dormant or viable but non-culturable cells in dairy and dairy-vegetable cans. Studied strains showed spoilage potential, inhibition of growth of probiotic strains and stimulation of growth of harmful microorganisms. Thus consumption of dairy and dairy-vegetable cans with dormant or viable but non-culturable cells can be dangerous for human health.
Dairy industry. 2014;(9):46-47
46-47
Complex food supplement «Multitek Mol» without «E» code for natural fermented milk products
Dairy industry. 2014;(9):48-49
48-49
Calcium containing supplements for yogurt
Abstract
In the article results of the research work on application of the calcium-containing supplements in the production of yogurt with live microflora, fortified with calcium are presented. Possibility to efficiently apply calcium-containing supplements for receiving products with improved consuming characteristics is shown.
Dairy industry. 2014;(9):50-51
50-51
Fermented milk product enriched by selenium
Abstract
The technology for production of fermented milk product enriched with selenium is presented. It is shown that the product is characterized by good organoleptic, physical-chemical and sanitary indices. The product contains probiotic microorganisms and metered amounts of selenium.
Dairy industry. 2014;(9):52-53
52-53
54-55
56-57
Improvement of the set fermented milk products manufacturing
Abstract
Under the market competitiveness demand for set fermented milk products of higher cost can be explained only by better consuming characteristics of the products. High quality indices can be achieved by removal of the limits existing in the traditional technologies. Results of the study show that shot cooling of the coagulum formed in accordance with the time-temperature regimes at the temperatures from minus 10 to minus 6.5°C during 60-84 minutes results in stopping of lactic acid fermentation thus preventing growth of the titratable acidity, defects formation in the finish products in the course of 10 days.
Dairy industry. 2014;(9):58-59
58-59
Probiotic bioproduct for corporative nutrition
Abstract
Technology of the freeze dried bioproduct for corporative nutrition with application of the microbial consorcium of the lactic acid microorganisms was worked out. The bioproduct is characterized by high probiotic and consuming properties. Principle quality indices of the freeze dried bioproduct «Tselebnyi» were studied. Normative documentation was developed and approved.
Dairy industry. 2014;(9):60-61
60-61
The science about milk as a calling and his life work To the 80th anniversary of L.A. Ostroumov
Dairy industry. 2014;(9):62-66
62-66
Efficiency of milk production: actuality of the problem at the agricultural enterprises
Abstract
Items related with organization of rearing and feeding calves as a factor effecting future milk productivity of cows are discussed. Quality of whole milk replacers is considered to be one of the important factors in this connection. Criteria of analysis of the whole milk replacers quality are given.
Dairy industry. 2014;(9):68-69
68-69
70-72
73-75
How to create the largest in the country goat farm?
Abstract
Об этом нашей редакции рассказал Тарас Владимирович Кожанов, директор ООО «Лукоз-Саба» (Республика Татарстан). «В российских хозяйствах, занимающихся молочным козоводством, поголовье невелико. Достаточно и 2000 коз, чтобы быть лидером по количеству. Для справки: в молочном животноводстве крупным считается хозяйство со стадом КРС в 10 тыс. голов.
Dairy industry. 2014;(9):76-78
76-78