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No 3 (2016)
- Year: 2016
- Articles: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7436
Articles
4-9
The main support of a product is consumers trust The interview with Yu.A.Vlasenko
Dairy industry. 2016;(3):10-13
10-13
14-18
Some special issues of introducing membrane technologies in the dairy sector
Abstract
Actuality of introduction of the membrane technologies at different stages of milk and milk products processing is noted. Principle processes where membrane technologies are being applied already are outlined. Efficiency of the processes is assessed and ways of further developments of the membrane technologies in the dairy industry are discussed.
Dairy industry. 2016;(3):19-21
19-21
22-23
24-24
25-27
28-29
Present day production of the domestic semi-hard cheese. Organizing and technological solutions
Dairy industry. 2016;(3):30-31
30-31
32-35
Intergovernmental standard on milk powder
Abstract
The GOST 33629-2015 «Canned milk products. Milk powder. Technical Regulations» complies with the acting in Russia technical regulations that set requirements to the food, including milk, products as well as requirements to labeling and packaging. The standard has been prepared on the base of the working in the RF document the GOST R 52791-2007 (with Amendment N1), harmonized with requirements of the international food codes and the standard of the Republic of Belarus. In the article most important issues present in the sections of the standard are outlined such as classification, organoleptic and physical-chemical indices of milk powder, list of the raw materials applied et al. Besides requirements to the skim and whole milk powders the norms for the partially skimmed milk were added for the first time, that corresponds to the TP TC 033/2013 and the Codex Standard 207-1999. The fist of the milk raw materials has been widened due to the application of the raw material - cow milk pasteurized. It is worth to note as a positive item the fact that in Russia the relevant normative document has been worked out for each type of the milk raw material intended for milk powder production. Besides, for improving quality and preventing oxidative spoilage of milk fat in the whole and partially skimmed dry milks and to extend their storage fife it is allowed to apply domestic antioxidant of the vegetable origin dihydroquercetin. At present the technology has been developed and the GOST 33504-2015 «Food supplements. Dihydroquercetin. Technical Conditions» was approved. The intergovernmental methodology for determination of the dihydroquercetin level in canned milk products has been certified, and commercial production of the supplement started.
Dairy industry. 2016;(3):36-38
36-38
39-41
42-42
The unique counter of bacteria and somatic cells in one devise
Dairy industry. 2016;(3):43-43
43-43
44-45
Both, effective and profitable
Abstract
The company «Protemol» has been manufacturing the line and separate pieces of equipment for production of the traditional curds since 2016. The technology «Mkc- Pro» has been also worked out that includes preliminary concentration of milk in the ultra-filtration plants.
Dairy industry. 2016;(3):46-47
46-47
The line for dosing and packing crumble curds
Abstract
In order to solve the problem of dosing crumble curds that needs mild mechanical impacts the company «Signal- Pack» offers to apply the lines in which specialized combined dosers SP10-2C (multiheads) are used. The further filling of the product can be made in different types of package including three weld packs of the polymer films.
Dairy industry. 2016;(3):48-49
48-49
50-50
Effects of microflora on the curds quality
Abstract
Main defects of curds caused by microorganisms are considered. Research work has been carried out in order to determine effects of some microbiological and technological factors on proliferation of coli bacteria in the course of curds production. Conditions were defined that promote receiving of the curds complying with the standard microbiological requirements. Such defects of the curds as blowing and yeast taste appear when yeast are present. Dynamics of the yeast growth during production process and storage has been studied. As a rule, yeast content in the curds with yeast taste and signs of blowing is 105-106 ctu/g.
Dairy industry. 2016;(3):51-53
51-53
54-57
The page of a technologist
Dairy industry. 2016;(3):58-59
58-59
Application of dihydroquercitine for extending milk shelf life
Dairy industry. 2016;(3):60-61
60-61
62-63
At the aid of a microbiologist
Dairy industry. 2016;(3):64-65
64-65
Traditions, innovations and import-substituting technologies
Dairy industry. 2016;(3):66-66
66-66
Production of pectin and its application for the healthy foods development
Abstract
Pectin (the food supplement E440) is one of the promising ingredients applied in the food sector, possessing not only technological but also functional properties. In the article classification of pectins is given and principle areas of their application are considered. Pectins are divided into high esterificated (mass fraction of the galacturonic acid more than 50%) and low esterificated (less than 50%). The higher the degree of esterification and the molecular weight, the greater is the ability of pectin to form gel, the lower degree of esterification, the stronger are sorption properties. The main property on which application of pectin in the food sector is based is considered to be its ability to form gel (as a gelling agent, consistency stabilizer, thickener, humectant). Pectins prevent whey separation during storage of the fermented milk products and allow decrease the temperature of the yogurt filling without reducing viscosity of the final product. Due to the sorption properties, pectins are also used as therapeutic and preventive agents, promote excretion of heavy metals and radioactive, carcinogenic substances. As a soluble dietary fiber, pectin serves as a substrate and a nutrient for bacteria of the intestine microflora, inhibit growth and activity of some opportunistic bacteria. The article analyzes existing methods for pectin production and shows the feasibility of the development and introduction of the domestic technology of the food additive E440.
Dairy industry. 2016;(3):67-68
67-68
All the matter is in casein
Dairy industry. 2016;(3):69-69
69-69
Biological activity of the fermentative hydrolyzates of milk whey proteins
Abstract
Enzymatic hydrolysis of milk protein (proteolysis) is used to obtain products with high nutritive value and different biological activities. Hydrolyzate is mainly applied as a component of the formulae for functional purposes (infant and sport nutrition, foods forthe elderly). Degree of protein hydrolysis, residual antigenicity, antioxidant capacity et al are considered to be the controlled parameters of the fermentative hydrolyzates. The aim of the research work was comparative analysis of peptide profile, residual antigenicity, antioxidant and antimutagenic activities of enzymatic hydrolyzates of whey proteins. Research of the biologically active properties of whey proteins and their fermentative hydrolyzates was carried out using competitive enzyme-linked immunosorbent assay, Trolox Equivalent Antioxidant Capacity (TEAC) Assay and Ames test. It was established that the studied sample of hydrolyzate corresponds by physical-chemical features, immunochemical and radical-reducing properties to the category of partial hydrolyzates intended for functional food products. Enzymatic hydrolysis of whey proteins resulted in decrease of residual antigenicity of peptide fraction and 2,9-3,5 times increase of antiradical activity of cleaved protein component. Reduction of mutation level in the experiment by the trial sample of the hydrolyzate of whey protein concentrate was 15,3-49,2% for the strain Salmonella typhimurium ТА 98 and 19,7-52,2% forthe strain ТА 100. The obtained partial fermentative hydrolyzate of whey proteins can be applied as a biologically active ingredient in the development of new specialized food products.
Dairy industry. 2016;(3):70-74
70-74
75-76
77-79