No 9 (2016)

Analysis of changes that can be observed since the moment of placing embargo on the milk products import to Russia is given. Dynamics of the indices of the dairy sector operation, production of the stock-exchange products, changes of the importing countries structure, consumers' demand and retail sales are outlined.

Currently the working group of the committee of the Internationl Standard Organization is working at the amendments to the standard ISO 22000:2017 with the aim to improve the document. Possible changes in the standard are discussed in the article. Final draft standard wiil be ready and published in 2017.

Information is given about achievemnts of the company «NEOPAK», flexible package producer in Novosibirsk.

Pumping of yogurt with pieces of berries, sour cream and some other viscous milk products is considered to be a complicated problem. Besides the task to pump the viscous media it is also necessary to fulfill the additional requirement - not to demage their structure. Laminar (disk) pumps manufactured by the domestic industry are able to mild pump viscous liquids. Designs and examples of using the pumps in the dairy sector are given

The sections comprising the production line: components preparation, making up of the formula mixtures and receiving of emulsion, pasteurization and transformation of emulsion are outlined. Technological processes are carried out and controlled in the automated regime that results in receiving high quality products.

On the base of the OGBU «Korochanskaya veterinary station», a selection laboratory intended for assessment of raw milk was opened. The laboratory is provided with analytical complex that allows determine principal milk properties and conduct mass analysis of the dairy cows herd in the Belgorod region and nearby areas.

The items related with implementation of the legislation requirements to the producers of foods, improvements of the government regulations in the field of quality, provision of survey and control, and items connected with food supplements registration have been considered.

Characteristics of the lyophilized direct vat starter cultures that can be applied for production of sour cream, curds, cheese, fermented milk products and yogurt are given.

Fermented milk poduct has been developed on the base of the probiotic microflora (Lactobacillus acidophilus, Streptococcus thermophile and kefir grains) that contains wheat germs flour of the trade mark «Vitazar»as a probiotic.

The mechanism of gel formation in milk and self-orzanizing of gel structure are greatly conditioned by appearance of the three dimentional field of stochastic microflows caused by the effect of Ludwig Soret and effect of Magaroni on the casein micells clusters The field of the microflows increases the number of interacting components in the structure of the gel per unit of time (speed) and reduces free energy of the system limited by a final number of possible formed connections in the whole gel structure. A three dimentional field of micro flows provides formation of the positive back connection in the system that speeds up the process of gel formation due to the increase of the rate of heat - and mass exchange. The depth of the back relation decreases in the course of the process development. Appearance of micro flows in the system in the fractal model of gel formation makes mechanisms of cluster aggregation more understandable. This mechanism is the core of the process of structural self-organization in gel formation, the formation of self-similar, fractal structure, which is based on the principle of minimizing the free energy of the system.

Recommendations are given related with selection of starter cultures. Special issues of the technology for production of the traditional fermented milk products are discussed.

The company «KALVATIS» offers to apply a range of preparations intended for treating inner and outer surfaces of the equipment that provide sanitarian and hygienic requirements in the curds production. The preparations clean organic and non-organic soiling, kill foreign microorganisms and fight with phage contamination.

Possibilities to process secondary raw milk materials with application of the membrane technologies including ion-exchanging membranes manufactured by the the Czech company «MEGA» are considered.

The process of neutralization of curds whey concentrates obtained by nanofiltration (NF concentrates) was studied. Theoretically substantiated advantage of using as a parameter of the process of neutralization of the active acidity (pH).Based on an of experimental data the curves of neutralization of the NF concentrates with different mass fraction of solids by 40 % solution of sodium hydroxide were designed and their buffer capacity was determined. Direct proportional increase of doses of application of alkali in the range of active acidity growth to pH 7,0 was established. The obtained dependence was applied as a base for determining the amount of the alkali agent for neutralization of the NF concentrates. The proposed method and calculation formula allow to determine the amount of alkali solution to neutralize depending on the level of active acidity and give possibility to take into account the changes in whey buffer properties after concentrating and, thus to increase the technological properties of the raw material, preventing an excess amount of alkali.

This is the fifth publication of the seria of the articles devoted to the certain technological aspects of isolating whey proteins of cow milk. Different varieties of the ion-exchaging, metall-halating and affinity chromatography applied for receiving minor whey proteins - lactoferrine and lactoperoxidase are discussed.

Whey protein concentrate for the sour cream product A sour cream product has been developed containing whey protein concentrate that improves consistency and water binding capacity.

Information is given about activity at the milk plant of the company «AgroPromcomplectatsiya» that is being constructed at the village Dmitrova Gora (Tver region). Milk processing capacity of the plant after putting into operation will be 220 tones of milk per day.

The article tells about the main development trends of milk production and processing in Brazil. Perspectives of exporting milk products from Brazil to Russia have been considered.