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No 8 (2016)
- Year: 2016
- Articles: 29
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7441
Articles
Congratulations with the jubilee!
Dairy industry. 2016;(8):4-4
4-4
The dairy industry of Russia in the first half of 2016
Abstract
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.
Dairy industry. 2016;(8):5-8
5-8
Milliard of platinkas under protection of the BRS standard
Abstract
The company «The Fabric of Packaging «MILK» has been certificated by the British consorcium of the retail sales enterprises - BRC. The standard received is the system of norms that allows guarantee quality and safety both of the first package as well as of the packed food products.
Dairy industry. 2016;(8):9-9
9-9
10-11
12-15
Mathematical modelling of the milk products homogenization process with application of Markov's chain
Abstract
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.
Dairy industry. 2016;(8):16-19
16-19
20-22
23-25
Taking of milk samples for further assessment in the analytic systems Bentley Instruments
Dairy industry. 2016;(8):26-27
26-27
At the aid of a microbiologist
Dairy industry. 2016;(8):28-30
28-30
Study of the moisture links forms in curds with whey proteins microparticulate
Abstract
The ratio of free and bound moisture and its impacts on the quality and keepability of the finished product was studied in the course of development of the technology for a new product - the curds enriched with whey protein microparticulate. The quantity of free and bound moisture in curds was determined by differential thermal analysis and by thermogravimetry. It was found that mass fraction of the bound moisture of the test sample was higher, as compared with that of the traditional curds. Consequently, the enrichment of the normalized mixture with whey proteins microparticulate decreases the content of free moisture and increases keepability of the finished product. The shelf life of the test sample was 7 days that is by 30 % higher, than that of the control sample. Physical-chemical and organoleptic characteristics correspond to the requirements of technical regulations of the Customs Union 033/2013 «About safety of milk and milk products» throughout the whole term of storage.
Dairy industry. 2016;(8):31-33
31-33
The page of a technologist
Dairy industry. 2016;(8):34-34
34-34
Grain curds made of the radioactive milk. To the 30 years of the accident at the Chernobyl Atomic Power Station
Abstract
The method to produce farm cheese made of the milk contaminated with long living radionucleids has been modified. The acid way of milk protein coagulation allows to get 35 times reduction of radiostroncium and 100 times reduction of radiocesium in he finished product. The developed recipe of the farm cheese includes fortification with beta-carotene that improves medical and prophylaxis properties of the product.
Dairy industry. 2016;(8):35-37
35-37
38-41
Optimization of composition of the emulsion paste like milk products
Abstract
The interest in the development of the products with dietary and prophylactic properties is being constantly growing. Milk whey proteins can be successfully applied at such products development. To impart additional functionality to whey proteins fermentative hydrolysis is used. Protein hydrolyzates, obtained by the process of milk proteins fermentative conversion, besides proved antioxidant, immunomodulating, hypotenzive and other properties also possess increased emulsifying and moisture binding characteristics. In order to determine composition of the emulsified product with hydrolyzed whey proteins the experimental batch of hydrolyzate (HWPC) has been produced. Complex of organoleptic, microbiological and physical-chemical properties was described. Addition of hydrolyzate considerably effects viscosity characteristics. The optimal composition of emulsifying system is considered to be as follows: HWPC - 37,2 %, stabilizing system - 2,4 %, fat component - 17,5 %.
Dairy industry. 2016;(8):42-44
42-44
45-45
Congratulate with the jubilee the Scientific Production Union «Bifilife»!
Dairy industry. 2016;(8):46-47
46-47
48-49
Investment in a healthy future
Dairy industry. 2016;(8):50-51
50-51
Technology of soft cheese from milk of the farm animals
Abstract
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.
Dairy industry. 2016;(8):52-54
52-54
55-55
The International exhibition of the ice-cream industry Sigep
Dairy industry. 2016;(8):56-56
56-56
The state of the ice crystals in the traditional ice-cream at storage
Abstract
Correlation between ice crystals dispersity in the ice-cream and state of its structure, the index that is regulated at the level of the Customs Union regulation, is shown. It is recommended to determine dispersity of the ice crystals in the ice-cream in the course of storage using the Gausse model and the index of «curve ice crystals». The results of the experimental study are shown demonstrating that the ice-cream storage temperature minus 18 °C does not interfere with physical process of the reduction of the ice crystals dispersity. It is shown that it is possible to keep the sreshold of the organoleptic non-sensivity of the ice crystals at storage during 6 months only in the ice-cream with high levels of fat and solids. When the shelf life of the ice-cream exceeds 6 months it is advisable to maintain temperature of the product not higher than minus 24 °C in all the storage chains, transportation and sales.
Dairy industry. 2016;(8):57-58
57-58
59-60
Disinfecting means «Biopag»: no chances for mould!
Abstract
Results of applying disinfecting means «Biopag-D» for sanitary treatment and decontamination from negative microflora of the working and service areas at cheese plants are given. High efficiency of applying disinfecting agents «Biopag» for long time antimould and antiyeast treatment and fighting with sanitary indicating microflora as well as safety of the preparations were confirmed. Practical recommendations are given related with regimes for sanitary treatments of surfaces in the working areas, equipment, building constructions, ventilation, decontamination of the equipment and tare, utensils after their cleaning. Some new additional possibilities of application of the «Biopag» are outlined.
Dairy industry. 2016;(8):61-62
61-62
63-64
The state company «EFKO» has organized the 10th International conference on the food industry
Abstract
В начале июня Группа компаний «ЭФКО» провела в г. Сочи 10-ю Международную конференцию пищевой индустрии. В этом мероприятии, которое с каждым годом становится все более масштабным, приняли участие около 200 ключевых партнеров компании из России, Казахстана, Армении, Азербайджана, Молдовы, Узбекистана, Украины и Сербии, представителей науки, отраслевых союзов и ассоциаций. Программа включала доклады и дискуссии, которые прошли в рамках общей секции и двух круглых столов - по молочной промышленности, хлебопекарной и кондитерской.
Dairy industry. 2016;(8):65-67
65-67
68-69
70-71