No 8 (2016)

On the base of the statistics data and expert evaluation situation in the domestic dairy sector is analyzed: raw milk materials base, milk processing and output of the principle types of milk products - fresh milk products, dairy butter, cheese and cheese products, canned milk products et al.

Typical mistakes that may happen at starting production of new products and launching them in the market are analyzed. Recommendations are given how it is possible to avoid the mistakes.

An approach to the development of a mathematical model of the process of homogenization of milk or milk products based on Markov’s chains is presented that allows estimate the mass (volume) distribution of the fat phase in the product. The developed mathematical model allows calculate the mass (volume) distribution of the fat globules depending on the pressure. The presented mathematical model can also be used for more profound research of milk or milk products homogenization process at construction of new types of homogenizing equipment, as it allows evaluate the behavior of each fraction of mass or volume distribution of the fat globules in the process of homogenization. To describe the structure of the mathematical model the Markov’s chain was chosen with discrete states and continuous parameter (pressure of homogenization process). The mathematical model has been implemented in an environment of structural modelling MathWorks Simulink™. Estimation of the model parameters was performed using a set of experimental data received in the course of processing of photomicrographs of the whole milk samples that were homogenized at different pressures. Parameters estimation was carried out by minimizing the average deviation calculated from the experimental data for each fraction. The Pattern Search method with Latin Hypercube procedure from the Global Optimization Toolbox library was used. The average relative error of calculations for all factions was 0,88 %, the maximum relative error was 3,7 % at the pressure of homogenization 30 MPa, which is apparently due to rather sharp changes in the properties of milk at the beginning of homogenizing process and absence of experimental data of homogenization process at pressures below 30 MPa.

Principle requirements to the milk and milk products transportation are considered. Special properties of the existing isolating materials - foamed polyuretans and extruded foam polysterols are discussed.

Special issues of development of the world and Russian markets of food microingredients have been considered. Prospects of developments are discussed.

The ways to receive lactose free milk have been considered.

Анатолий Александрович Маликов, генеральный директор АО «Молоко» в Нижегородской области, отмечает 60-летний юбилей

Organoleptic and chemical indices of the milk received from the goats of the zaanneskaya breed and Simmental breed cows in the households in the suburbs of Barnaul were studied. Special attention was paid to the protein level in the milk of farm animals and the fat:protein ratio. The results showed that the conclusion could be made about cheese suitability of goat milk. The technology of a new kind of cheese from goat milk and compositions of goat and cow milks is outlined in the article. The scheme for production of the new type of cheese was worked out.

Possibilities to apply enzymes preparations for sanitary treatment of the equipment operating at the milk processing plants are discussed. Actuality of development of the trend is substantiated.

Scientific substantiation of creating technical terminology for the products manufactured at the dairy sector enterprises is given.

Information about import of the pedigree resources in the Russian Federation, breeds, countries-importers, reproduction and milk productivity is given in the article.