No 11 (2016)

The industry 4.0 is the industry of the future when instead of the same type products of mass production aimed at reduction of cost actual becomes production of the unique, personified products but using advantages of mass production and economy due to the sizes. Consumers put forward new requirements to the goods and services. As a result - personal serving of the client in spite of scales.

Consumers' preferences when buying different types of curds have been determined of the base of research work. Criteria according to which the choice of the product is made have been considered.

The technology for production of lactose/dry demineralized permeate with application of the membrane and exchanging technologies is considered. The scheme given allows increase lactose yield to 95 %, reduce amount of by-products and wastes, exclude some technological operations, reduce energy expenditures. The finished product is characterized by high quality and can be applied as a food ingredient.

Condensate after the vacuum-evaporating plant «Vigand 8000» suits to be applied as feeding water for the boilers DKBP. For preventing getting «bad» condensate into the boiler room multi-level system of protection is used when the automated system for managing collection and purification of the condensate is designed.

Magnetic-electric technologies have found especially wide and efficient applications in medicine, sometimes they are used in practice in agriculture, water preparation, foods and other technologies. In the dairy sector, magnetic-electric treatment of raw materials currently is not applied as far as efficiency of the electro-magnets application has not been sufficiently substantiated. In the results of the investigation the data are presented about direct, before the starters addition, effects of the magnetic treatment of milk on the lactic acid process and structural-mechanical characteristics of the coagula received. Experimental data have shown that application of the experimental regimes of the magnetic field results in stable acceleration of the lactic acid process, the coagula have lower loss of viscosity, better mechanical stability and ability to restore the structure.

14-16 сентября Молочный союз России провел Международную конференцию Евразийского экономического союза по производству и переработке молока. Научно-практическая конференция в Сочи - ежегодное отраслевое мероприятие, которое проводится с 2000 г. В этом году в работе конференции приняли участие более 160 человек из всех регионов России, а также из Белоруссии, Польши, Чехии, Голландии Это специалисты молокоперерабатывающих предприятий отраслевых институтов, руководители орга,нов государственной власти, предста,вители ведущих российских и зарубежных компаний, предлагающие для молочной отрасли оборудование, ингредиенты, упаковочные материалы и решения.

Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt In relation with the introduction of the intergovernmental standards of the Customs Union for production of fermented milk ice-cream that gives possibility to produce the ice-cream by mixture fermentation or by addition of the finished fermented milk products the research work was carried out aimed at assessment of the finished products quality. As an example, the sample of the ice-cream made with yogurt application was taken. It was established that usage of the fermented base in the rate of no less than 30 % allows identify the announced taste of the fermented milk product and to get required level of the lactic acid microorganisms (not less than 1 • 106 CFU/g) at the end of expire date. Application of the fermented basis in spite of the production method has positive effects on the viscosity of the mixture, dispersity of the structural elements of the ice-cream and as a result on its consistency and organoleptic indices. Quantitative evaluation of the impacts of the fermented base rate on the qualitative indices of the fermented milk icecream is made.

Мы рады сообщить, что в 2016 г. исполнилось 25 лет деятельности компании «ДСМ Восточная Европа» в РФ.

Problems of ensuring production efficiency, economy of raw material resources become more and more actual for the enterprises of the dairy industry of Russia. The modern market relations demands increase of production efficiency, economy of raw material resources, improvement of technological and economic calculations and operational management of production. A great role in improvement of technology of milk products and methods of the economic analysis is given to the information computer technologies in the solution of a receipt task. In an educational, scientific and production activity students and process engineers use several methods of calculation of compoundings: arithmetic, algebraic, method of any choice of mass of separate components, standard method. Calculation of a compounding of multicomponent milk products with use of an algebraic method and method of any choice is most widely applied. This approach is effective in that case when the number of ingredients doesn't exceed four. Now use of a large number of new types of ingredients for expeditious receipts calculation is required attraction of modern information computer technologies for the purpose of development of functional food with new structure and properties. Authors have theoretically proved and developed a method of calculation of a compounding of multicomponent milk products with use of a matrix method. Formulae of the enriched yogurt with the preliminary defined compositions were developed. The offered matrix method of receipt calculations of multicomponent milk products differs in simplicity and informational content at the realization. The name of a matrix method is explained by formation of the information database and system of the linear balance equations in the form of lines and columns - a matrix of the set dimension. The matrix method is sucessfully applied at the Lubinsk canned milk productscombine.

Results of selection of the surface-active agents for application in the enzyme cleaning preparations are given. Possibilities to apply the compositions received for sanitary treatment of the equipment for spreads manufacturing are also discussed. Technological regimes for washing melters of the open type have been established in the course of the study.

Situation on the dairy animal breeding and milk products manufacturing in the state Hawaii is outlined.