No 12 (2014)

The article is devoted to the improvement of maintenance of the dairy operations equipment by development of the methods for technical diagnostics of machines and automated system for managing repairing process.

Shepeleva E.V. The system of food products certification FSSC 22000. Application in the food sector Advantages and special requirements of the documents developed for the system of food products certification FSSC 22000 are considered. The scheme FSSC 22000 covers all the participants of the foods surppliers chain, transportation and storage.

The work is devoted to the research of the composition of curds whey concentrates obtained by nanofiltration (NF concentrates). Based on an analysis of published data on changes in the composition and properties of curds whey in the course of nanofiltration process possibility to apply the NF-concentrates for the production of various products was substantiated. Brief results of the studies carried out by some authors aimed at investigation of possible application of nanofiltration for the processing of different types of the dairy raw materials (NF processing) are given. The object of the study was to curds whey with titratable acidity 70 °T, which has been subjected to concentration on a pilot nanofiltration plant. The process was conducted in three stages: nanofiltration, diafiltration and deep diafiltration. Constituents of the original whey and the concentrate received were analyzed. The results were used to calculate the loss of the curds whey constituents during NF-processing. It was established that the main losses occur in mineral salts and lactic acid. Decreasing the amount of mineral salts in the concentrates is due to ions of Na and K. Divalent ions in the process of nanofiltration actually are not removed. Loss of total solids is 7-9 %. Loss of total solids during the diafiltration increased slightly at the expense of deeper demineralization and neutralization of curds whey. Removal of organic acids, mainly the lactic acid during processing of NF-curds whey constitutes 28-29 % that is insuf ficient for wide spread application of curds whey in food products. The authors made conclusion about necessity to neutralize excess amount of lactic acid in the NF concentrates.

Results of the study of dry mixtures of cow and other milks intended for application of baby foods manufacturing are considered.

Knowledge of the mechanism of the non-fermentative glycolising of proteins based on the discovered by Maillard reaction of the aldehyde group of carbohydrates with free amino-group of protein molecular is very important for baby foods production as far as protein-carbohydrate complexes are not hydrolysed by food enzymes that results in sharp increase of the product allergenity and baby organisms do not tolerate the product. The many times technological treatment of the baby food mixtures with variations of temperature and time of exposition rate of the reaction of proteins glycolising due to monosaccharides can sharply increase that leads to the changes of proteins properties and lowering of food value of the baby food product. In the work given effects of temperature and exposition time on the rate of proteins (albumin, whey proteins) and carbohydrates (glucose, fructose) glycolising in baby foods was established. It was found that in the temperatures range 65-850C clear direct dependence of the protein glycolising reaction on the temperature of incubation media exists. Proteins glycolising is also proportional to the time of incubation increasing 3-4 times (at the temperature 850C) from 2.5 to 10 minutes. In terms of technological treatment of the products glucose is considered to be more efficient glycolising agent as compared with fructose.