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No 1 (2015)
- Year: 2015
- Articles: 23
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7422
Articles
The main task of the packagers - to save the potential of the branch
Dairy industry. 2015;(1):4-6
4-6
Milk desserts in the «Doypak». A simple solution
Dairy industry. 2015;(1):9-11
9-11
Equipment «Index-6» at the enterprises of Russia
Dairy industry. 2015;(1):13-13
13-13
15-18
Study of the physical effects on the microbiological indices of the surface of the modified packaging material
Abstract
Results of the work aimed at investigation of the physical effects (ultra-high frequency and ultra-filtration) on the polymer packaging materials modified with antimicrobial additive intended for milk products are given. Decrease of the E. coli and moulds counts under the action of UF-irradiation was proved. Impacts of ultra-high frequency field on the microbiological indices on films surfaces were not established.
Dairy industry. 2015;(1):19-20
19-20
Standardization in the field of packaging
Dairy industry. 2015;(1):20-20
20-20
Study of the bactericide effects of the ultra-high frequency field and antimicrobial thermoformed rigid consumers' tare on the sanitary significant microflora of the packed curds
Abstract
Positive effect of the ultra-high frequency energy application in the food technologies is defined not only by processes accleleration but also by some certain impacts on the microbiological objects. Known theoretical suppositions of the bactericide effects of the ultra-high frequency field are not monosemantic. Effects of the field on the sanitary important microflora of the products in the packaging materials with antimicrobial additives were also actively investigated. The impacts of the UHG-field at the defrosting of the curds and antimicrobial additive of the packaging material were studied. Four test samples were investigated reflecting combination of the effects of the UHF-field at defrosting and of the antimicrobial additives to the packaging material and their separate effects as well as defrosting of the packed curds in the air without additional factors influence-control. The packed curds was frozen at -25 °C and was defrosted under the action of the UHF field and in the air after 2,14 and 30 days of low temperature storage .Changes of the microbiological indices in the experimental samples were compared with the indices of the fresh curds. It was demonstrated that application of the UHF-field at curds defrosting results in reduction of the E. coli count by 1-2 orders. Besides, depending on the starting count, quantity of the E.coli decrease was more considerable than the higher its starting count was. Bacteriostatic effect of the UHF-field on yeasts was noted closer to the 30 days of reservation Impacts of the antimicrobial package on the E.coli count lowering in the mass of the packed product were observed at the low temperature storage not earlier than after 30 days and it probably depends on the total mass of the product packed. Synergistic effects of the UHF field and antimicrobial additive on the level of the sanitary significant microflora in the mass of the product were not established in the research work.
Dairy industry. 2015;(1):21-22
21-22
Innovative solutions at curds and butter production. The seminar of the company «Protemol» in Vologda
Dairy industry. 2015;(1):24-26
24-26
Ice water generators: all the benefits of the new technologies
Dairy industry. 2015;(1):27-27
27-27
28-31
What will be with the Russian dairy industry?
Dairy industry. 2015;(1):32-35
32-35
36-38
The dairy industry of Belorussia: challenges and reality
Dairy industry. 2015;(1):40-42
40-42
43-45
Effects of the surface-active agents on the bactericide properties
Abstract
Results of the study of the surface-active substances as a main part of the synthetic cleaning agents of different chemical nature and their effects on the microorganisms important for assessment of the sanitarian-hygienic state of the production environment are discussed. It was found, that the character and target of the antimicrobial action of the surface-active agents depend on their chemical nature and concentration.
Dairy industry. 2015;(1):46-48
46-48
49-50
Express-tests for detection of the pathogenic microorganisms and toxins in food products
Abstract
The immunochromatographic express-tests Singlepath and Duopath (Merck KGaA) are outlined. The tests are intended for rapid detection of certain pathogenic microorganisms (Salmonella spp., Listeria monocytogenes, E. coli-O157, Campylobacter spp.) and bacterial toxins. Application of the tests reduces time of the study, does not need special equipment, is characterized by high reliability and sensitivity. The tests are efficiently used for the express identification of the pathogenic bacteria.
Dairy industry. 2015;(1):51-53
51-53
Control of potentially hazardous biologically active substances in the vegetable raw material
Abstract
The relevance of control of potentially hazardous biological active substances is due to the increasingly wide application of vegetable raw materials and processed products not only in perfumery and medical industries, but also in the production of food products. To ensure the safe use of vegetable raw materials in food production, it is necessary to control the availability and content of potentially dangerous biologically active substances in the vegetable materials, processed products, flavorings and extracts. Requirements of the Technical regulations of the Customs Union to the content of potentially hazardous BAS in foods and beverages were established. Currently, the food industry is not sufficiently provided with methods of analysis of potentially hazardous food ingredients. This leads to the actual lack of control over their application. Directions and basic operations have been investigated and the methodology for instrumental analysis of BAS in food matrixes has been developed. Methods of sample preparation of the vegetable materials, based on the methodology, have been substantiated and techniques to identify and quantify the BAS (thujone and coumarin), which are regulated by the requirements of the Technical Regulations of the Customs Union, have been developed. The developed techniques have been tested with commercial samples of vegetable materials. As a result of testing, in the commercial samples of peppermint’s essential oil and wormwood’s tincture alpha-thujone was detected, and in the samples of herbs chamomile, lavender, sweet clover and cinnamon powder coumarin was found in the range of 0.01 to 3.8 mg/g. The results confirm the need to control potentially hazardous BAS in the vegetable raw materials and food ingredients in order to ensure compliance with the Technical Regulations of the Customs Union and food safety for consumers' health.
Dairy industry. 2015;(1):54-55
54-55
Antibiotic activity of the lactic acid cultures against salmonella
Abstract
Probiotic activity of many cultures used for receiving of the fermented milk products especially for the functional products was proved . It is explained by their ability to inhibit growth of the pathogenic microorganisms, so-called antibiotic activity. In the work given the antagonistic activity against salmonella was studied.
Dairy industry. 2015;(1):56-57
56-57
Analogue of the national curds product kort: improvement of food and biological values
Abstract
The technology of the biobased curd product, which is organoleptically approximate to the Tatar national product «kort», with the use of straight-mechanized line «Obram» and «Alpma» was developed. The influence of the milk base composition, heat treatment of the milk mixture on the structural and mechanical properties of an acid clot was analyzed. The treatment mode of the clot, which provides the required structure and consistency of the product was proposed. The allowable storage life at temperature of 4±2 °C in a sealed package was set -it is 20 days.
Dairy industry. 2015;(1):58-60
58-60
Powdered phyto-lactate products: scientific-practical basis of development
Abstract
On the basis of analysis and systematization of the main auxiliary substances used in tableting food, a unified classification system for these substances was created. The main technological methods, used in tableting of food products, were systematized, also the general principle scheme of tableting was proposed.
Dairy industry. 2015;(1):61-63
61-63
Milk products enriched with whey proteins. Technological aspects of developing
Abstract
New technological solutions of the structured products fortified with whey proteins on the basis of gradation of milk protein were developed. It was shown that whey protein can fulfill various functions in milk products such as change of the structural properties of milk products, reduction of fat level as well as enrichement of the product with sources of the essential amino acids with ramified chain. Besides, it was evident that introduction of the desired quantity of whey proteins in milk products did not considerably effect the structural characteristics. Experimental data of the analysis of the correlation between viscosity and shear rate proved acceptability of the product. Investigation of the biological value of new products demonstrated increase of the essential amino acids content on average to 76,9, 80 and 80,7 % in cream, drinks and desserts correspondingly as compared with commercial analogues. The level of leucine, the amino acid playing the main role in the muscles protein synthesis, increased to 61,9 % in comparison with commercial counterparts. The research work can make a base for further development of a wide range of the functional foods including whey protein products.
Dairy industry. 2015;(1):64-66
64-66
The seminar of «Molinform» in Moscow
Dairy industry. 2015;(1):67-69
67-69