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No 9 (2017)
- Year: 2017
- Articles: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7454
Articles
4-9
Upon guard of health and life of the Saint-Petersburg inhabitants
Abstract
In the interview given to our magazine R.Shypitsyn told about activity of the «Center of control of the quality of goods (products), works and services» related with the control of the quality of the products present on the shelves of the retail shops in Saint Petersburg including milk products. Reports about results of checking during last year demonstrate that consumers can meet rather large quantity of various low quality or falsified milk products.
Dairy industry. 2017;(9):10-13
10-13
National program «School milk» as an instrument to develop agro-industrial complex
Abstract
The program «School milk» started in Russia in 2005. In the regions where the program is being implemented year by year positive dynamics in the development of the production capacities of the milk processing plants and increase of production volumes is being noted already now.
Dairy industry. 2017;(9):14-16
14-16
17-18
Returning logistics in a small company
Abstract
The items of advantages of the system for returning goods are discussed in view of the economy of the company's means due to the control of stealing, arranging recording, possibility to reduce quantity of return, analysis of reasons, putting in order operation of storage.
Dairy industry. 2017;(9):19-20
19-20
Inhibitory substances. Intergovernmental standard GOST 23454-2016 «Milk. Methods for determination of inhibitory substances»
Abstract
Results of the research work carried out to improve biological method for controlling inhibitory substances in milk are given. The results were received at working out the intergovernmental standard GOST 23454-2016 «Milk. Methods for determination of inhibitory substances». The results of testing sensitivity of the test cultures of Streptococcus thermophilus (with the indicator resazurin) and Bacillus stearothermophilus (with indicators bromocresolpurpur and diamond black) to various groups of inhibitory substances are presented. A comparative analysis of the methods for controlling inhibitory substances included in the interstate standard is given. Possibility to implement the method with the test culture Streptococcus thermophilus for the enterprises of the dairy sector is offered due to buying the components needed at VNIIMS and at the Experimental biofactory (Uglich).
Dairy industry. 2017;(9):21-23
21-23
24-25
Development of the draft norms for wastes formation
Abstract
He normative-legislation documentation is considered that defines the order for determining norms of the production wastes formation and consumption as well as limits for their discharging, documents that should be worked out by the operators, the order of their preparation and approval.
Dairy industry. 2017;(9):26-29
26-29
Governmental support of the food machine building: the first steps
Abstract
Governmental support of the food machine building: the first steps The legislation documents have been discussed that define the measures for support of manufactures of equipment and machines for food and processing industries by the Government. Information is given about the situation on the food equipment market in Russia, about activity of the Russian Association of the producers of specialized techniques and equipment «Rosspetsmash».
Dairy industry. 2017;(9):30-33
30-33
Continuous bioreactors for production of fermented milk products
Abstract
Possibilities to apply the technology of the complete displacement and the technology of complete mixing in the continuous bioreactors for production of finished fermented milk products and preparation of fermented milk for further coagulation in the thermostate cameras have been considered. Technical characteristics of the reactors with the capacities in the range 500-1500 kg/h manufactured by the company «PK Tehnotop» are given.
Dairy industry. 2017;(9):34-36
34-36
Technological solutions for food products safety
Dairy industry. 2017;(9):37-37
37-37
38-39
New technology of the one stage cleaning of the equipment for raw milk storage
Abstract
The original technology of the equipment cleaning using cleaning agent Calgonit CH 578 is offered. Study of the cleaning and disinfecting properties of the solutions of the preparation and their ability to remove fat has demonstrated high efficiency. Possibility to move up to one stage treatment of the equipment surfaces allows reduce expenditures of the cleaning agents, water, energy and dairy effluents loads. The preparation includes nitrogen acid, hydrogen peroxide, functional components.
Dairy industry. 2017;(9):40-41
40-41
Homogenization of the high fat milk products. Application of the Markov chain for the description of a process
Abstract
The method for development of the mathematical model of the process for milk products homogenization is given, The mathematical model is based on the Markov's chain with discrete states and continuous parameter for which homogenization pressure is accepted. To describe the processes of coalescence of fat globules during homogenization at large percentage of fat and homogenization pressures it is offered to use reverse transitions along with the direct ones. The model realization is carried out in the environment of MathWorks Simulink structural modeling. Identification of model's parameters was carried out by minimization the standard deviation calculated from the experimental data for each fraction of the fatty phase of milk products. As a set of experimental data results of processing of micrographs of distribution of the fat globules in the samples of whole milk which was exposed to homogenization with different pressures were used. As a method of optimization the Pattern Search method with search by algorithm of search of Latin Hypercube from Global Optimization Toolbox was used. The error of calculations based on the experimental data was on average about 3 % for all fractions (relative share of the fraction in the sample volume). The additional introduction of the reverse transition intensities allowed to reduce the error in the calculations by 23 %. The offered mathematical model allows to calculate a profile of volume or mass distribution of a fatty phase (fat globes) in a product depending on the pressure of homogenization. It can be used in the laboratory and scientific researches of milk products composition and for calculations, design and modeling of the technological equipment for the dairy industry enterprises.
Dairy industry. 2017;(9):42-45
42-45
46-46
Dynamics of proliferation of L. reuteri and L. helveticus
Abstract
Effects of the quantity of inoculate added and changes of the active acidity on the proliferation dynamics of L. reuteri and L. helveticus in the process of mutual cultivation have been studied. At the simultaneous introduction of the inoculate of the microorganisms studied in the ratios 1:10 and 1:50 maximum accumulation of cells has been noted after 6 h cultivation -8 -109and 6,5 • 109accordingly. At the stage by stage addition of the culture L. reuteri (6 %) and L. helveticus (1,2 and 3 %) the most intensive growth of L. reuteri has been achieved after 6 h. when 2 % of L. helveticus were applied. At mutual cultivation of L. reuteri and L. helveticus for 6 h. the largest quantity of the cells L. reuteri is being achieved at the pH 5,8±0,1 and at the quantity of the inoculate L. helveticus added 2 %. For L. helveticus these figures are 6,2±0,1 and 2 and 3 % correspondingly.
Dairy industry. 2017;(9):47-48
47-48
Novelties of the Russian market - the deep frozen starter culture «Crealat»
Dairy industry. 2017;(9):49-49
49-49
Bioprotective properties of the probiotic strains in respect of heavy metals
Abstract
For more than 10 years in some dairy farms in the Vologda region the study of bulk milk has been carried out with the aim to assess heavy metals content that are considered to be the thyolic toxic substances. Lead is also included in the list. It was found that no admissible limiting concentration had been established. However, taking into account data about effects of lead in the concentrations lower than the admissible limiting ones on the lactic acid process it is advisable to make detoxication of milk with sorbents such as for example poliphepam when producing fermented milk products. Some methods for heavy metals elimination from raw milk have been worked out and patented. Especially negative effects heavy metals have on curds and cheese quality. Taking into consideration concentrating of the protein part when processing raw milk for receiving products with whey separation (curds, curds products cheese) efficiency of the bioprotective properties of various strains applied in the composition of the starter culture microflora has been studied and compared. The results of the experiments demonstrated that probiotic strains consortium containing heterofermentative strains leuconostocs and lactococci spp. diacetilactis possess better bioprotective characteristics. The hypothesis has been put forward that mechanism of the higher bioprotective efficiency of the starter cultures mentioned can be found at further investigation of the antidode properties in the metabolites of the heterofermentative microorganisms.
Dairy industry. 2017;(9):50-52
50-52
Products «Bifilife» for diet and preventive nutrition
Dairy industry. 2017;(9):53-53
53-53
Effects of the modified starches on the structure of aerated curds mousses
Abstract
Expediency of working out and application of new types of the domestic modified starches in the technology of aerated milk products is substantiated. The samples of the native starch as well as the experimental enzyme-modified starch samples with different order of washing were used. The sample containing the native starch in the stabilizing system composition possessed the best viscous characteristics. The viscosity index, whippability and the rate of thixotropy of other samples of curds mousses have been increasing with increase of the washing degree of the starch applied. Thus, the curds mousses samples produced on the basis of corn starch with triple rate of washing posessed the best complex structural-mechanical characteristics. The obtained experimental data tell about perspectives of using new domestic types of starches in the milk products technologies for stable consistency formation and for lowering costs of the finished product due to removal of expensive foreign components.
Dairy industry. 2017;(9):54-56
54-56
57-57
Yoghurt-like product with health-improving properties
Abstract
A new fermented yoghurt -like product, containing the substances harmless for the humans including children's ones as well as living lactic acid and probiotic microorganisms, was developed and introduced into practice. The author showed the advantages of the new probiotic product as the most physiological, microbiologically safe and convenient for the consumer, and commercially promising for the manufacturer. In addition, the author confirmed effectiveness of the application of the fermented milk product for improvement of children health in preschool institutions.
Dairy industry. 2017;(9):58-59
58-59
Structural changes of concentrated milk with sugar in the course of long storage
Abstract
Concentrated canned milks with sugar occupy a special place in the list of food products with extended shelf life due to their long storage, efficiency of production and high positions according to the consumers demand in Russia. Trials nave been carried out with the aim to study additional quality indices such as dispersibility of the lipid phase and forecast of stability against consistency defects (separation of layers, thickening) in the concentrated milk with sugar and dehydroquercetine. Analysis were made before placing the products for storage and during the further the storage after 6, 12, 15, 18, 21, 24 and 29 months. The task was to study possible effects of dehydroquercetine added to the product in the quantities of 0,02 and 0,04 % of the fat mass on the physical and physical-chemical processes of the structure changes. It can lead to changes in the homogeneity of composition as compared with control samples without dehydroquercetine during long storage at two regimes of the average year temperatures: 12 and 3 °C. No considerable changes in the lipid phase were found both in the control and trial samples of the product in the course of the entire storage time. Fat globes were isolated from each other, average size did not practically exceed 2 milimicrones. Efficiency of homogenization has been constantly lowering: from 80% before placing for storage to 40-50 % after 29 months storage. The data received show correlation between changes in homogenization efficiency and product viscosity as well as storage temperature. The values of dynamic viscosity were in the range of 3-15 Pa/sec and in spite of some natural increase they did not exceed allowed limits. After extreme temperatures effects at certain stability against thickening viscosity in the samples normally increased (actually 2 times). However, in the course of further storage the product consistency did not change considerably. No significant thickening was observed. Flowability remained at the same level. It was found that dispersibility of lipid phase, stability against layers separation and thickening in the control and trial samples did not change significantly during the entire period of the study.
Dairy industry. 2017;(9):60-62
60-62
63-64
Increasing of the bifidogenous factor of milk whey
Abstract
Results of the electric-chemical biotransformation of milk (curds) whey received at the milk processing plants in the Vologda region are outlined. The pH values 4,3-6,1 received at electric activation are sufficient for achieving concentration of the hydroxile ions in whey providing stable catalytic reaction of transforming lactose dysaccharide into lactulose. Electric-chemical biotransformation really improves bifidogenous properties of whey. It was confirmed in the course of experiment by increased accumulation of the biomass of the probiotic strain Bifidobacterium bifidum as compared with the control. Experiments were made using a laboratory plant of small capacity. The experience of transferring milk whey lactose into lactulose, that is a bifidogenous factor, without reagents in practice can be applied also in other regions of the RF. Further improvement of the technological step of electric activation is connected with creation of the energy saving electric - chemical plant with the industrial capacity. It is also advisable to add to the technological scheme the stage of deacidification without reagents of the alkaline electiric-activated whey with acid whey. Electric-chemical biotransformation and deacidification of whey can become a decisive factor in more complete application of whey in the functional foods and feeds manufacturing.
Dairy industry. 2017;(9):65-66
65-66
Concentration of amino acids of the curds whey on the ceramic membranes
Abstract
The process of concentrating amino acids of fresh curds whey produced at the dairy farm owned by Anikieva A.V. was studied (Polevskoy town, Sverdlovsk region) using ultrafiltration in a pilot plant including a module with cylindrical ceramic membranes based on anatase titanium dioxide in an amount of 14 pieces, with a selective layer of а-alumina with pore sizes of 0,01 pm, total membrane area 3,34 m2, produced by OOO «NPO «Keramikfilter» (Moscow). Preliminary chemical composition of curds whey before concentrating has been determined. It was found that protein content is less than 1 %, lactose 4,3 %, fat less than 0,5 %, minerals 0,7 %. In the process of ultrafiltration on ceramic membranes, protein was concentrated 9,8 times, with the mass fraction of protein in the solution being 0,18 % and 0,72 % precipitated. The average selectivity of the membranes KUFE-19 (0,01) for whey protein was 97 %. In the process of analyzing the amino acid composition of curds whey proteins, it was found that in the initial solution the concentration of amino acids was 176,67 mg/l, after concentrating it increased to 279 mg/l, which is by 58 % higher. A part of the amino acids precipitated was not analyzed. It was shown that the largest mass fraction in the initial curds whey solution is glutamine (57,01 mg/l) and aspartic (19,26 mg/l) amino acids, lysine (25,16 mg/l), proline (10,02 mg/l), taurine (9,13 mg/l). It was found that the largest mass fraction in the concentrate of whey proteins in the final solution is aspartic (24,19 mg/l) and glutamine (65,34 mg/l) amino acids, the amount of lysine increased significantly (from 25,16 to 71,59 mg/l), cystine (from 0,12 to 2,11 mg/l) and glycine (from 0,73 to 8,99 mg/l). The concentration coefficients of some amino acids on the membranes of KUFE (0.01) were calculated. It was found that the concentration of cystine (Mr = 240,3 kDa) is 18, glycine (Mr = 75,1 kDa) - 12, tyrosine (Mr = 181,2 kDa) - 0,35, and threonine (Mr = 119,1 kDa) - 0,55.
Dairy industry. 2017;(9):67-69
67-69
ProteOmics of dairying
Abstract
Logistics of forming science about nitrogen containing compounds (protein complex) of milk raw materials ProteOmics is outlined. Monitoring of the fractions composition, possibilities of extracting, modification and application of the protein complex as a whole, caseins and whey proteins, their fractions and derivatives allows to consider in a new way, from the positions of nanoclusters and biotechnology traditional and innovative constituent of dairying.
Dairy industry. 2017;(9):70-71
70-71