No 1 (2017)

The data that characterize situation in the dairy cattle breeding showing the results of the activity after three quarters of 2016 are given: cows number, raw milk production in the regions, structure of milk producers, possibilities to invest, governmental support measures for producers of raw milk.

The procedure items related with turnover and governmental control (supervision) of the milk products turnover in the RF, detection of the facts of milk products falsification such as preparation of urgent reports and trials protocols, incomplete information about investigations carrying are considered.

The methods intended to determine indices that can be applied to control and assess quality and safety of package and packaging materials for milk products are discussed.

Antagonistic activity against pathogenic and opportunistic microflora is considered to be a very important characteristic of probiotic strains. In the course of the study antimicrobial specter of the activity of the strains Lactobacillus acidophilus and L. delbrueckii subsp. bulgaricus isolated from milk products was studied. Activities of the alive microorganisms and exometabolites in the culture liquid and in the extracted mixture of bacteria containing bacteriocines and other endometabolites of the specific antagonism were determined.

Keepability of the native population-biological properties of the substrates containing phages after physical-chemical treatment (chlorineformation and filtration through bacterial membranes) with the aim of «sterilization» (PhS), that is to free substrates from the viable cells, was studied. 142 indicative cultures of the mesophilic streptococci were applied in the experiments made to assess contents of phages in the technological substrates (milk, cheese whey) taken at one of the enterprises in the Altai region and their variations received after the treatment. Chlorineformation of the substrate at 37 °C for 4 hours ensuring receiving of the PhS free from viable cells of the contaminating microflora of any etymology and maintaining the phage properties of the native substrates is considered to be the most rational way to obtain «sterile» PhS.

The results of the process of the curds whey microparticulation research in a pilot plant are given in the article. The technological scheme of modification of composition and properties of the curds whey includes preliminary whey purifying, ultrafiltration, heating of the obtained whey concentrate in the plate heat-exchanger and microparticulation. UF-concentrate was subjected to mechanical treatment of the sufficient intensity in order to prevent spontaneous aggregation of protein particles and formation of precipitate. Simultaneous formation of spherical particles of microparticulate was observed. The particles size of microparticulate was adjusted by changing of the nominal rotation speed of dispersive device (from 40 to 85 %), as the size essentially effects the product viscosity and its consistency. The dry matters take the main part in the microparticulate rheological characteristics formation, the protein content in particular. Regardless the composition of the initial curds whey, the microparticulate samples with mass fraction of protein more than 8 % had shown the best properties. The optimal technological regimes were obtained with the help of the mathematic modeling methods, and on their basis the principal scheme of curds whey microparticulate receiving was developed. The microparticulate produced according to the offered technology, was characterized by the high mass fraction, the mass fraction of «true» protein exceeded this parameter of the native curds whey essentially. This is a very important factor in manufacture of such milk products, as curds and cheese. The valuable composition and unique properties of the microparticulate allows apply it in a wide range of foods production in order to replace raw milk.

Cryoconcentration of curds whey The mechanism of the process of concentrating liquid media by freezing moisture has been substantiated. Regime of freezing moisture is characterized by the temperature of the surface of the evaporator crystallizer, screw rotation speed and by the content of soluble substances in concentrating whey. The changes of the concentration ratio, the quantities of freeze-dried ice and of the dissolved substances removed with frozen ice were studied. The increase of initial solids content in curds whey at a constant temperature of evaporator crystallizer nonlinear decreases the multiple of concentration and reduces specific quantity of ice formed on the evaporator surface. Changing the boiling temperature of the refrigerant also causes a nonlinear increase in the specific amount of ice, frozen on the heat exchange surface. With the increase in the average wall temperature of the evaporator, the proportion of solids in the solution obtained during the melting of the ice decreases. The increase in the content of dry substances in the original product and the increase of the frequency of screw rotation of the mold results in the increase of losses of the target components of curds whey at removal of the ice. Increase of the screw pitch leads to increase in the content of dry substances in the solution of melten ice.

Information about import and export of caseins and albumins in 2010-2015 is given based on the data of the «Customs statistics of the foreign trade of the RF» in 2010-2015 as well as about contracts prices, countries-suppliers and receivers.