No 4 (2017)

The authors propose a systematic approach to the implementation of modern standardized requirements to the planning of technical documents, providing the effectiveness of the technical regulation reform. Implementation of standardized requirements of the GOST R 51740-2016 «Technical specification for food. General requirements to the development and execution» is considered to be a part of the mechanism of regulation of the market, that is one of the ways to prevent appearance of dangerous products on the market and ensuring reliability of the information about the products. Principle task is suggested to be generalization and systematization of necessary and sufficient requirements: safety performance indicators, qualitative and quantitative characteristics, consumer properties, allowing to identify the product according to the relevant technical document and in future to confirm product conformity with TR CU. The authors emphasized importance of giving reliable and properly defined names to the products of the mixed raw material content at the development of the technical paper. The works are in a whole aimed at the introduction of the standardized requirements to the technical regulations for food products including socially important and meeting the needs of the domestic market as well as the new Russian Classification of Products according to the types of Economic Activities (JECFA 2) OK 034 2014 (CPA 2008). The prospect and feasibility of direction chosen is based on the system approach to the development of documentation in the frames of simultaneous introduction of the whole system of international and national normative legislation acts.

Operation of the food processing plants in view of the ecology including transition to the best available technologies is considered to be one of the key factors promoting improvement of the economic efficiency and products competitiveness. Measures undertaken by the Government will be introduced stage by stage and will give possibilities for enterprises to reconstruct.

The system of quotation of the cooling agents of the group HCFC applied in the cooling systems of the milk plants as well as at storage of milk products in the supermarkets and other trading objects is considered. In the countries using HCFC the system of licensing should be created and import quotas and quotas for the HCFC production introduced. In the EC countries, in Australia et al. the system of the HCFC quotas successfully works, the cooling agents are mainly applied in refrigerators and containers. The system given can be directed and controlled. Some decisions have been approved by the Government of the RF that control production and application of the HCFC.

Urea and true protein contents in milk were determined in the raw cow milk produced at two agricultural enterprises in Vologda region in the period from the July 2015 to the August 2016. The enterprises had different breeds of the animals and used different methods of animals keeping. The average milk yield per cow was about 6000 kg per year. The systematized average monthly and annual levels of urea, urea nitrogen and «urea protein» in cow milk were received for the first time. No important effects of cattle breeds and mode of management of the herd on the urea levels in milk were observed. Average urea contents (30-35 mg%) increased during some months up to 40mg% and normally decreased in May to 20 mg% and lower. The average content of urea protein was 0,084 %. This value should be used to calculate true protein in milk. Considerable variability of urea levels in the milks of individual cows during the whole year round was found.

Principle methodological and technological techniques used for obtaining immunoglobulins and glycomacropeptide have been considered. At the analysis of the technologies for isolation of immunoglobulins main attention has been paid to the methods of ion-exchanging and affinity chromatographies. The example is given of the immunoglobulins receiving using promising affined sorbents having ligands as mimetics - short synthetic peptides that imitate properties of the A and G proteins and are able to selectively bind antibodies. The problems related with preparative extracting of the casein-macropeptide have been analyzed. The technologies of receiving glycomacropeptides preparations from deproteinazed cheese whey have been discussed. Some aspects of applying glycomacropeptides for treating people suffering phenylketonuria are briefly outlined.

Optimal parameters of the membrane processing of milk whey preliminary purified with vegetable extracts have been determined. The use of membrane techniques in the processing of milk whey opens possibilities to create wide range of milk products, drinks, feeds and other energy and resources saving technologies. Dependences of permeability and selectivity of the membrane (type UAM-150) working with prepurified milk whey on the operating pressure in the channel of the baromembrane apparatus have been determined. Preliminary purification of milk whey with extracts of vegetable raw materials and further ultrafiltration are considered to be promising and contribute to the improvement of the efficiency of processing this type of the secondary milk raw materials. Traditional methods of milk whey purification from proteins were compared.