Nº 12 (2015)

In the terms of the foods embargo placed by Russia changes of streams and volumes, imports of milk and milk products from other foreign countries such as Uruguay, Argentine, Belorussia et al. are considered. Imported volumes from new suppliers are analyzed.

Butter making equipment at the domestic enterprises is characterized by physical depreciation. Comparing characteristics of the dairy butter and spreads production by the methods of high fat cream transforming and continuous churning of cream are given. Advantages and drawbacks of the methods are discussed. Principle ways to upgrade lines for butter and spreads production are outlined.

Application of the drum mixer of new design at the production of stirred yogurt product as a component of the up-graded technological line allows mechanize the process of the dry yogurt base receiving, exclude human factor and get more homogeneous mixture. Industrial trials of the drum mixer demonstrated that quality of the dry yogurt mixture produced was constantly good. The mixture is evenly poured to the tank of preliminary mixing and completely solves in milk without formation of conglomerates. After the drum mixer stops the milk and yogurt base are pumped from the tank for preliminary mixing to the tank with the main part of milk for further stirring. It allows reduce time at the initial stage of the yogurt mixture preparation and improve stability of the finished product quality.

В октябре в ЦВК «Экспоцентр» (Москва) прошла 20-я Международная выставка оборудования, машин и ингредиентов для пищевой и перерабатывающей промышленности «Агропродмаш-2015». Ее участниками стали 713 компаний из 34 стран Европы, Азии и Америки. В рамках мероприятия работали 16 тематических салонов, национальные экспозиции представили компании из Германии, Дании, Индии и Китая. Выставку посетили около 21 000 человек.

Интервью с директором СПбГБУ «Центр контроля качества товаров (продукции), работ и услуг» Ростиславом Анатольевичем Шипицыным

The milk combine «Stavropolskii» is the largest enterprise of the dairy sector situated in the south of Russia. It processes about 400 tone of milk per day, produces more than 1000 items of milk, bakery and confectionary products.

Nutritive media for cultivation of the microorganisms consortium «Ton» were selected with the aim to receive bacterial concentrate for production of the fermented probiotic product «Tonus». The industrial nutritive media with different compositions such as GMK-2, VIS-STAR (MW-50, TW-50), BIOS 2000 have been studied. The media GMK-2 allows receive high level of the living cells of the symbiotic starter after 6 hours cultivation and the media TW-50 - after 10 hours. The number of the living cells of the microorganisms consortium in the medium GMK-2 was 4 • 10 3cfu in 1 cm 3 and in the medium TW-50 - 5 • 10 8 cfu in 1 cm 3. The nutritive media FMK-2 and TW-50 provide reactivation, rapid cells growth and accumulation of the fermenting microflora. That is why in further investigations the media GMK-2, VIS-STAR TW-50 and various components were applied for preparation of nutritive media. The best results as to the biomass received gave the media consisting of the GMK-2 with added peptone and yeasts extract and by the summary quantity of the cells of the microorganisms consortium in the biomass - the media consisting of GMK-2 with addition of peptone and yeasts extract and the media consisting of TW-50 with addition of autolizate and yeasts extract. The largest quantity of the cells was received at cultivation in the nutritive medium with the following composition: GMK-2-12,5 g in 1 dm 3, peptone - 8 g in 1 dm 3, yeasts extract - 10 g in 1 dm 3.

В конце октября специалисты ООО «Эрманн» провели семинар на указанную в заголовке тему. Мероприятие прошло на территории молочного комплекса ФГУП «АПК «Непецино» Управления делами Президента Российской Федерации (Коломенский район Московской области). В работе семинара приняли участие около 35 человек: главные специалисты и руководители сельхозпредприятий - поставщиков молока, организаторы семинара, представители фирм ООО «Бетагран Липецк», ЗАО «ДеЛаваль», АО «МилкРайт», ООО «Фитобиотикс Рус», ООО «Интеркорм».

For development of technological parameters of the goat milk processing it is necessary to have compatible data about composition and properties of both goat and cow milks. The object of the study was goat milk received at the farm in the Minsk region in the spring and summer periods. The mass share of protein was determined by the Kjeldal method, minerals - by the spectrophotometric method, amino acids composition - by the HPLCh and fatty acids composition - by the gas liquid chromatography. Protein level in the goat milk as compared with the cow milk is by 0,1-0,4% higher, fat - by 0,3-0,9 % and dry matter - by 0,2-1,1 % higher. Goat milk is characterized by higher casein content that will effect processing regimes. The amino acids score of the essential amino acids of goat milk lies in the range from 80 to 155% that demonstrate high biological value of the product. Fatty acids composition considerably differs from that of the cow milk. Goat milk contains large amount of stearic and oleic acids. In the spring time level of calcium in the goat milk was by 65% lower as compared with the data found in publications, and in the summer time - by 27%. Phosphrus content in the spring time was a bit higher, and in summer - lower. Composition of goat milk proteins, their amino acids sequences and physical-chemical properties do not differ considerably from the cow milk proteins that is important for determination of the technological parameters of the goat milk processing.