No 4 (2016)

Review of the forum-exhibition that took place in the Gostinyi Dvor (Moscow) from the February 29 till the March 2, 2016 has been made.

Results of the raw milk production and most important groups of the finished milk products are outlined. Export of milk products from the Republic of Belarus to some foreign countries is also characterized. The principle ways of the dairy sector development are reviewed and some attention is paid to the world milk market situation.

Existing approaches to the arranging of the control of the raw milk and milk products quality not only by safety indices but also by quality and food value are outlined.

Principle factors that effect storage time of curds have been considered.

According to the mutual offer of the VNIMI and of the plant of the ecological technique and econutrition «DIOD» a new intergovernmental standard GOST 33504-2015 «Food supplements. Dihydroquercetine. Technical conditions» (introduction date 01.01.2017) was developed that allows to apply dihydroquercetine as an oxidant in the food sector. The terms defined in the TP TC 005/2011, TP TC 021/2011, TP TC 022/2011, TP TC 029/2012 were used in the standard. The term «dihydroquercetine» was formulated on the base of the GOST R 55517-2013. Empiric and structural formulae, chemical name and molecular mass of dihydroquercetine were given. Organoleptic and physical-chemical characteristics with explanations were outlined. Regulated safety indices of the products are shown, list of the raw materials applied. The standard consists of the following sections: «Package», «Labeling», «Requirements to safety», «Rules of reception», «Methods of control» and «Transportation and storage».

Approaches to the creation of disinfecting agents with washing action possessing also antistatic properties that ensure its multi-functionality are given. Results of the microbiological study of the improved agent and regimes of the sanitary treatment of the production lines for curds and curds products receiving by the methods of recirculation of the cleaning solutions in the clean-in-place system (CIP-system) are discussed.

The company offers cleaning agents for the dairy sector taking into account hardness of the water used for cleaning.

The results of experimental studies of the process cheese whey ultrafiltration using ceramic membranes TAMI Deutschland GmbH with the separating of 100 kDa (pore size of 0,01 microns). As the object of research is the cheese whey, obtained under the conditions of Dairy Plant «Voronezh» in the production of soft cheese with a separator «Westfalia». Basic physical and chemical parameters: the mass fraction of solids of 5,4%, protein - 0,6%, oil - 0,05%, titratable acidity -62 °T. Analyzing the dependence of the specific cheese whey ultrafiltration rate of the duration of the process after two hours, can show a decrease in permeability of 18,5 times. When using direct periodic flushing with pressure relief, achieved growth of the specific rate of 1,4 times compared to the process when there were no measures to create hydrodynamic instabilities at the interface. The frequency of direct leaching was every 12 minutes, the duration - 30 seconds. Increasing the operating pressure of the ultrafiltration over 0,35 MPa not resulted in a significant increase in permeability. The temperature rise of the serum over 50-55 °С lead to protein denaturation and ultrafiltration at temperatures 10-15 °C are not effective due to increased viscosity, which causes a decrease in the rate of passage of whey permeate through the membrane. Therefore, we concluded that the temperature of the cheese whey ultrafiltration when it should be in the range 45-48 °С. When the values of the tangential velocity of 2,5 3,0 m/s, there was the removal of the part of the protein deposits, among the particles which have not yet formed strong ties due to the strength of intermolecular inter-ac-interaction. A further increase in the tangential velocity is not rational, because it led to an increase in hydraulic losses, the energy costs for circulation serum. Selectivity achieved for the membrane protein is 9495% at a concentration of 2,8-3,0.