No 10 (2014)

The situation is analyzed that arose in connection with prohibition of milk products importing to Russia from some countries. On the basis of the analyses conclusions are made about possibilities of the domestic producers and producers from other countries that are not engaged in the sanction adopted to provide the population of the RF with milk products.

В России, где расстояния исчисляются тысячами километров, ключевое значение с точки зрения формирования имиджа продуктового бренда имеет его жизнеспособность на полке, т.е. то, как долго содержимое упаковки соответствует указанным на ней характеристикам. Это объясняет растущий спрос потребителей на пастеризованное молоко и молочные продукты с увеличенным сроком хранения. Как правило, такие товары сегодня представлены в премиум-сегменте: их выпускают производители, ценящие удобство, ресурсы и репутацию покупателей, которые выбирают качество и безопасность.

The market of the butterfly valves is reviewed. The types of the vales, advantages and drawbacks are considered.

Possibilities and advantages of using disinfecting agents based on the acetic acid and hydrogen peroxide, preparation of the working solutions and regimes for using at milk processing operations are considered.

The author solution of the problem of determination of the osmotic pressure of the solutions with complex composition is offered. Correlation of milk whey osmotic pressure with content of solved substances - lactose and ions of salts was proved. Pilot plant for studying reverse osmosis process was developed. Results of the experiments with curds and cheese whey are described.

Requirements to the means and methods of measuring defined by the Federal Law «About provision of unified measuring» are discussed.

Properties and indices of the ice-cream prepared with application of starter cultures with probiotic characteristics were studied. For receiving low fat ice cream cow milk, stabilizer, sugar and industrial starter cultures (3-5 %) were applied. Microparticulate of whey proteins (3 %) was also included in the recipe. It works as a stabilizer and emulsifier effecting physical-chemical indices of the ice-cream mixture and organoleptic properties. The microparticulare of whey proteins promotes improving of the product biological value and demonstrates prebiotic activity stimulating lactobacteria growth. The starter cultures were provisionally divided into 4 groups (according to the types of species). Each of the starters was presented by several samples from different producers. The mixture was coagulated at 37±1 °C during from5 to 10,5 hours depending on the starters group studied. The organoleptic analysis of the ice cream fermented to the acidity 75-85° T received the highest score. From the point of view of the technological process the optimal solution is to apply starter cultures containing symbiosis of microorganisms allowing to coagulate mixture for 7-9 hours. For getting preventive effect the lactic acid microorganisms levels in the probiotic ice-cream should be not less than 1 • 10 7 colonies forming units per g after 6 months storage. The ice-cream samples were stored in the cooling camera at the temperatures not higher than -18 °C. The levels of the lactic acid microorganisms were determined at the 1, 15, 30, 60 and 90 days. The samples inoculated with Lb.casei subsp. casei demonstrated the lowest viability degree: after 3 months storage the number of living cells was 0,5 • 10 6 colonies forming units per g. The count of lactic acid cultures from other groups at the end of the ice-cream storage life complied with requirements to the probiotic icecream. The pathogens were not detected in the trial samples in the course of storage. Two samples of the ice-cream received the highest score for their organoleptic indices. The number of lactic acid microorganisms in the samples at the end of the storing was 3 • 10 7 and 5 • 10 7 colonies forming units per g correspondingly. The choice of the starter cultures depends on the optimal regimes of the technological process taken by a producer and from the quality indices of the finish probiotic ice-cream both as a dessert and as a probiotic product.