No 7 (2016)

The factors providing successful development of the premium milk products market in the Leningrad region are analyzed in the article.

The adopted legal acts regulating items of the wastes handling including the wastes from packaging are given. Attention is paid to the non-monosemantic interpretation of some issues resulting in certain difficulties.

Industrial cold accumulators are applied to improve energy efficiency of the systems of conditioning and cold supply. The cold accumulators on the base of the ice generators of two types are used: the first one is where ice is separated from the evaporating machine and the second one - without separation.

Possibilities and advantages of using absorption bromelithium cooling machines in the technological processes of milk products manufacturing have been considered. It allows to considerably save energy resources needed for cool supply at dairies and to organize returning water supply. Expenses for the complex engineer solution together with equipment cost, project, installation and start-up have been evaluated.

The problem of selection of the bacterial starters applied for fermented milk products manufacturing is considered in view of the compliance with the Customs legislations

Acid stability is considered to be one of the important properties of the probiotic cultures as far as after entering the stomach they are effected by sulphuric acid that more or less influences their further living ability and level of the probiotic potential. Having modelling process of storage of the fermented milk product containing strains Lactobacillus acidophilus in the retail network and in the consumer refrigerator and also in the stomach the authors have come to the conclusion that all the 10 strains studied are able to quickly restore biomass.

Nisine is now widely applied in milk, meat, fish products, baking and confectionary, wine and beer. It is impossible to calculate daily intake of nisine as far as there is no information about its level in food products. The food preservative (E234) is harmful for the normal functioning of a human being because it kills both healthy microorganisms and those ones leading to illness.

Special features of production of different types of curds are considered: traditional, separated, ultra-filtrated, large-graine.

The range of the equipment types has been developed and complex automated line A-TL for curds production by the closed method has been composed.

26 мая на Кировском молочном комбинате введен в эксплуатацию новый цех по производству сухого молока. На Церемонии открытия цеха присутствовали: Н.Ю.Белых - губернатор области, Е.Ю.Астраханцева - зам. министра Минсельхоза России, которая зачитала приветствие министра, П.Припутен - чрезвычайный и полномочный посол Словацкой Республики, П.Мертин - директор компании «Вздухоторг», Р.Ю.Еременко - вице-президент банка ВТБ, Д.Н.Драный - директор ПАО «Стромит», Н.М.Липатников - президент Вятской ТПП.

Bifidobacteria, Lbm. casei, Lbm. plantarum, Lbm. acidophilus, Str. thermophiles, Lbm. reuteri, P. freudenreichii subsp. shermanii et al. Are considered to be probiotic microorganisms. The largest cells number of the L. reuteri was received in the medium consisting of hydrolyzed milk, yeast extract, inuline and mineral salts. When L. reuteri were cultivated in the fermentor at pH 6,2 and at 37 °C maximum quantity of cells was observed after 6-8 hours. Research work was carried out with the aim to create products with other probiotic microorganisms -propionic acid bacteria and acidophilous lactic acid bacteria Lbm. rhamnosus, Lbm. casei, Lbm. plantarum. Together with development of the fermented milk products enriched with bifidobacteria, the pharmacopied forms of probiotics from the bifidobacteria «Bifidin» were worked out. Three strains of L. acidophilus selected from the 76 strains of lactobacilli served as a base for creation of the three components probiotic «Acilact».

The range of the polycomponent fermented milk products and products containing milk was developed. As far as the above mentioned products possess more evident synergetic activity it is advisable to apply structure stabilizers in order to achieve better quality indices and maintain them attractive for consumers. As a stabilizing agent for such systems, Pectin LA410 was chosen. Technology of the fermented milk products and products containing milk with extruded flour has been improved

Special issues of the technological process for the milk-grain products manufacturing are considered. Results of the study of the heat treatment parameters impacts on the milk-grain mixture and gluten formation by starch of various kinds of flour are discussed. Information about physical-chemical and microbiological studies of the samples of the foods for pregnant women and nursing mothers is given.

The order of recalculation of the norms for raw materials quantities intended for cream production in the indices of milk with base mass share of fat is described and explained.