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No 1 (2016)
- Year: 2016
- Articles: 26
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7434
Articles
«Fair prices» for milk and long-term interests of the dairy sector
Abstract
The carried out research work made it possible to demonstrate that efficiency of milk production, profitability of the farm depend not only on the state of the market but also on the quality of the solutions adopted by the management for modernization of the milk production processes.
Dairy industry. 2016;(1):4-7
4-7
We shall look for replies to new challenges
Abstract
Situation in the packaging sector of the market in the RF is analyzed. Problems related with the dynamics of prices on the raw materials for packaging, changes of the market structure, legislations regulating package production and turnover, plans for the current year are outlined.
Dairy industry. 2016;(1):8-9
8-9
Regulation in the sphere of packaging wastes. More questions than replies
Abstract
Legislations adopted in the RF that regulate duties for producers (importers) of goods to utilize articles that have lost consuming properties including packaging are discussed. At present pieces of surbordinate legislation are being developed regulating implementation of the law «About wastes of consumption including that ones related with the order of payment of the ecology tax».
Dairy industry. 2016;(1):10-12
10-12
Myagkaya upakovka
Dairy industry. 2016;(1):13-13
13-13
14-14
15-19
To be or not to be for the Russian dairy brands?
Abstract
Problems of the Russian branding related with packaging, design, products sales are discussed. Recommendations are given to the enterprises how to improve efforts aimed at creation and promotion of the brands that are used to launch milk products on the market.
Dairy industry. 2016;(1):20-22
20-22
We aim at the long-term partnership. Interview with E. Kumanina
Dairy industry. 2016;(1):23-24
23-24
Non-traditional approach to the decontamination of food package
Abstract
Antimicrobial packaging materials capable to increase the period of delay of growth beginning and decrease microorganisms growth rate can be used to extend storage life and maintain food products quality and safety. It was interesting to compare the efficiency of the traditional disinfecting materials impact on the package and the efficiency of the antimicrobial agents included in the composition of the active package. We have developed a range of packing materials and consumer containers modified by the natural antimicrobial additive - the elm extract. It can be found in the upper layer of birch crust and corresponds to the sum of natural compounds in which the principle acting substance is betulin (betulinol C36H60O3) present in the amount not less than 70%. Microbiological investigations confirmed high level of bactericidal efficiency of the polymer containers surface modified by the natural antimicrobial components that can provide microbial purity at the contact with food products and can make certain alternative to the traditional decontamination methods.
Dairy industry. 2016;(1):25-27
25-27
About curds as a national product
Abstract
Curds as a protein product is of great importance for the balanced nutrition. In the medicinal and dietetic nutrition the curds excels milk in its functional properties as far as it contains all the milk constituents in the more digestible form. Effecting the secretory activity of the stomach curds promotes rapid excretion of enzymes that accelerate process of food digestion and normalize work of the intestine.
Dairy industry. 2016;(1):28-30
28-30
The curds with whey protein microparticulate
Abstract
One of the actual possibilities to process cheese whey is to modify whey composition and properties for application in the curds technologies. Modification of the composition and characteristics of cheese whey was achieved due to concentrating by ultra-filtration with further microparticulation of the concentrate obtained. The selected regimes allowed to get microparticulate particles similar to fat globes by shape and size. It is offered to apply whey protein microparticulate in the curds technology. Rational mass share of the microparticulate was found taking into account dynamics of acid formation at mixture fermentation as well as organoleptic, physical-chemical including rheological indices and finished product yield. Profound prebiotic characteristics of the microparticulate promoted intensification of the fermentation process. Size of the microparticulate particles has an important effect on the strength of the acid coagulum. The particles with the size less than 8 microns are considered as a «non-active filling» that does not negatively effect coagulum formation and its properties. During self-pressing the microparticulate particles present inside prevent process of compressing, and the mass share on moisture in the curds increases. The rational mass share of the microparticulate for skim curds is 10%, and it provides production of the standard skim curds that resembles full fat curds. Introduction of the microparticulate at the rate of 10% reduces normalized mixture expenditure by 13-15%. Technological scheme for production of the curds with whey protein microparticulate includes some additional operations needed for the microparticulate receiving. Application of the microparticulate of whey protein to fortify normalized mixture for curds production gives possibility to widen the range of low caloric protein products, promotes intensification of the process of the enriched normalized mixture coagulation, increases curds yield and improves its biological value.
Dairy industry. 2016;(1):31-33
31-33
Separation of moisture from the curds coagulum
Abstract
An important role in the production of curds plays removal of the excess moisture from the curds coagulum. There are many methods and solutions of this issue. Materials on existing methods for removing moisture from the curds mass are outlined. Detailed description of the parameters effecting moisture content in the finished product are given. Existing equipment for curds production is characterized
Dairy industry. 2016;(1):34-35
34-35
The most efficient curds production - ultra-filtration of curds coagulum
Abstract
Ultra-filtration of the curds coagulum by the membrane plants has some advantages as compared with some other methods of curds manufacturing. An important factor is considered to be preserving of whey proteins in curds. Technological and technical parameters that have impacts on the process efficiency are discussed in the article. Ultra-filtration plants are successfully used in Russia for production of curds intended for babies’ nutrition as well as goat milk curds.
Dairy industry. 2016;(1):36-37
36-37
Ultra-filtrated curds: quality, economy and universality
Abstract
Special items of applying natural fruit-and-berries flavors in the yogurt and curds manufacturing have been studied. Efficiency of the flavors application was assessed by stability of the color, taste and consistency of the product at storing and by absence of syneresis and worsening of the organoleptic and microbiological characteristics. The lower limit of the flavors active acidity for yogurt production was established at the level of the pH value 3,4. When flavors with lower acidity were used the color intensity in yogurt reduced at storage and consistency became more liquid. It was found that flavors with sugar content 40-61 % can be applied for yogurt receiving at corresponding recalculation of the recipes providing saccharose content in yogurts complying to the standard requirements. Acidity of the natural fruit-and-berries flavors used for curds pastes production considerably effects products color preservation and its organoleptic indices. It is advisable to apply flavors with the pH values in the range of 3,6-4,8 for curds products manufacturing. The natural fruit-and-berries flavors rate 8-10% is considered to be optimal for improving organoleptic properties of the curds pastes.
Dairy industry. 2016;(1):37-37
37-37
Application of the fruit-and-berries flavors at the fermented milk products manufacturing
Abstract
The International informative and consulting center «Molinform» together with the company «Iteco M» organized the regular seminar for the dairy sector specialists that took place on November 17-20. More than 70 experts - the leading and main specialists from more than 20 dairies, representatives of the scientific organizations, the companies supplying equipment, ingredients, packaging, laboratory and sanitarian and hygienic solutions participated in the seminar. The seminar participants represented Russia, Belorussia, Kazakhstan, Poland and Italy. The program included the conference and technical excursions to the Slutskii cheese making combine and its affiliation - Kletskii milk plant.
Dairy industry. 2016;(1):38-41
38-41
Universality and flexibility
Dairy industry. 2016;(1):42-43
42-43
Opyt predpriyatiy
Dairy industry. 2016;(1):44-45
44-45
Kalendar' vystavok na pervoe polugodie 2016 g
Dairy industry. 2016;(1):46-46
46-46
High technological processes and technologies for raw milk materials processing and milk products manufacturing
Dairy industry. 2016;(1):47-50
47-50
Milk analyzers «Bentley Instruments» - thirty years history of quality
Dairy industry. 2016;(1):51-51
51-51
52-53
A tasty spread? It is simply!
Abstract
Formation of the taste and smell in spread was studied with the aim to bring them nearer to the dairy butter characteristics. The recipe of the spread has been worked out, and two methods to treat water-milk phase - pasteurization at higher temperature and fermentation of the strain of the aroma forming lactic acid cultures. The fermentation way allows receive the spread with the taste close to the taste of the cultured butter, and not apply additional aromatizer.
Dairy industry. 2016;(1):54-55
54-55
Performance record
Abstract
Obligatory terms of the normative method of the performance recording is recalculation of the working norms for the raw materials expenditure for high fat milk products in the norms of expenditure for milk with the base mass share of fat and calculation of the norms for skim milk products.
Dairy industry. 2016;(1):56-59
56-59
Special features of the production registration at manufacturing of wide range of products
Abstract
The problem of establishing norms for raw materials and components expenditures exists at milk processing plants. In this connection, the author of the article analyzes the crux of the problem and offers some recommendations for its solving. For example, it is necessary to determine specific technological losses in the process of the milk products manufacturing.
Dairy industry. 2016;(1):60-61
60-61
62-67
Import and export of milk and cream (The codes ТН ВЭД 04.01 and ТН ВЭД 04.02)
Abstract
The data of the Customs statistics of the foreign trade of the Russian Federation since 2009 to 2014 according to the codes ТН ВЭД 04.01 («Milk and cream, nonconcentrated and without addition of sugar or other sweetening substances») and ТН ВЭД 04.02 («Milk and cream, concentrated or with addition of sugar or other sweetening agents».) are given. Analysis of the dynamics of the import and export, countries - counter-agents, prices of the contract supplies is given.
Dairy industry. 2016;(1):68-70
68-70