No 10 (2016)

The company presents the lines for cutting round cheese in portions of fixed weight of middle and high capacities. The line includes the 3D-scanner intended for scanning round cheese on 360 degree that allows make individual shape of every cheese head.

Analysis of development of the dry milk products sector in Russia, dynamics of the production volumes, working out of the equipment for drying processes, correlations of raw milk and dryied milk products manufacturing is given.

The article is devoted to the problem of cleaning and disinfection of open surfaces of industrial premises at the food enterprises. The way to improve hydrodynamics of washing jets is considered. Special attention is paid to effective utilization of the washing stream energy. On the base of the analysis of the existing cleaning means the principle design features of the cleaning device offered were established. The main advantage of the modern cleaning plant is considered to be presence of working body that together with cleaning surface forms dynamics of a washing stream.

The most important types of microorganisms in milk and milk products have bees considered: the microorganisms applied in the processes of production and storage of foods, putrefractive bacteria and bacteria that help to carry over food borne desease

The range of the starters AiBi® Golden Time allows reduce duration of the fermentation process. As a result, operation capacities are used more efficiently, production costs are reduced and the level of microbiological safety increases.

The assortment of aerated milk products in spite of their popularity among consumers and obvious economic benefits connected with their production comparing to some other milk products is significantly lower. The technology developed in the FGBNU «VNIMI» (The All-Russia Dairy Research Institute) is intended for production of the wide range of whipped quark products. The main task during the milk products development including aerated is to ensure the system stability at all stages of the technological treatment. It is achieved mainly by reasonable selection of the stabilizing system. Application of emulsifiers in composed stabilizing systems results in surface tension reduction, fats emulsification improvement, emulsion stability protection, improvement of the finished aerated product consumer characteristics. Among the whole range of emulsifiers that can be included in the stabilizing compositions for aerated products manufacturing monoglycerides are considered to be of great interest. The investigations showed that this type of emulsifier doesn't significantly impact the fatty acids ratio in the finished product and simultaneously positively effects the structure and stability of aerated emulsion in the process of storage.

Medical-biological assessment of the milk product with enzyme preparation of transglutaminase has been carried out. Biological value, digestability level and impacts on the clinical-physiological indices of laboratory animals have been studied. The results of the study showed that feeding with the modified milk product -the curds prepared with application of transglutaminase (TG) during 28 days in the composition of mixed ration did not caused any deviations in the physiological state of rats. It was found that the product is digested in the growing animals in the same way as the curds received by traditional technology. Coefficients of protein efficiency and food substances efficiency, biological value, true digestion of nitrogen, nitrogen balance and additional weights of rats were a little higher than the indices of the control sample.