No 2 (2016)

The Dairy cluster have been organized in the Vologda region that combines large milk processing enterprises, milk producers, training and scientific-research organizations. The aim of joining is to improve competitiveness of the participants and thus to develop economic potential of the dairy branch.

On the base of the information of the Customs statistics of the foreign trade activity of the Russian Federation in 2009-2014 milk products import and export is given referring to the codes ТН ВЭД 04.03 and ТН ВЭД 04.04.

Domestic enterprises are moving up to the technologies of the deep processing of milk resources with receiving of high quality ingredients - concentrates and isolates of whey proteins, their hydrolyzates and microparticulates, ingredients on the lactose base. They are received by ultra-filtration and electrodialysis methods.

Advantages of applying milk fat replacers in ice-cream production in view of the health, quality, physical-chemical and organoleptic properties of the finished product are discussed. The milk fat replacer «Ecoice 1003-32» is compared with milk fat and vegetable oils.

Impacts of the microbiological composition of the starter cultures on the quality characteristics of curds and ways of its production are considered.

Effects of the bacteriophages on the beneficial starters’ microflora can be referred to as one of the dangerous factors in the fermented milk products manufacturing where starter cultures are applied. Principle reasons of the bacteriophages growth and ways to fight with them are outlined.

Requirements to the personnel working at the microbiological laboratories of the milk processing plants are outlined. The order of actions of the workers in an emergency is described.

One of the modern trends of development of canned milk products with sugar technologies is the search for new raw materials and, in particular, the replacement of traditionally used sucrose with alternative sweeteners. The need for new kinds of sweeteners is primarily due to the fact that consumption of sucrose in human diets is limited, as it provokes such diseases as diabetes and obesity. Therefore, the aim of the study was to obtain a product of high nutritional value, possessing preventive properties. It is suggested to replace sucrose part in concentrated milk product (CMP) with sugar for malt extract. Samples of the CMP were produced with partial replacement of sucrose with a light malt extract, and then its physicochemical, organoleptic and microbiological quality indices were determined. As a result of the conducted research it was found that the share of replacement of sucrose for malt extract should not exceed 15 %, because higher concentration leads to a significant increase in viscosity. The introduction of the extract allows to obtain a product with high nutritional value and preventive properties by increasing the vitamins and minerals content; and reduction of the sucrose content. These laboratory studies were confirmed by production tests in the experimental manufacturing plant of OJSC «Training experimental dairy factory» of the Vologda State Dairy Farming Academy named after N.V.Vereshchagin» and gave positive results. Specifications and technological instruction have been developed for the product offered.

In order to ensure food products safety it is necessary to apply cleaning and washing inventory and materials complying with some requirements. Review of the documents adopted in the European Union that regulate the norms is made.

Critical risk points of the microbiological hazards at the milk processing plants as well as the negative consequences of the mould and coli bacteria presence have been analyzed. Possibilities to ensure sanitarian norms by applying complex disinfection preparations based on the polymer guanidines such as, for example disinfecting agent «Biopag-D» are outlined. Practical results and recommendations are given concerning application of the domestic innovative disinfecting agents in the dairy sector.

The formulae to recalculate norms of the raw materials expenditure for milk and fermented milk products in the indices of the milk with the base mass share of fat are given.