No 10 (2017)

ОЛЕГУ БОРИСОВИЧУ РУДАКОВУ, д-ру хим. наук, профессору, зав. кафедрой химии и химической технологии материалов Воронежского государственного технического университета, 16 октября исполняется 60 лет.

Risk-management is a necessary part of the existing economic system development. The authors of the article offer to use it for improving milk products safety and quality. Possible variants of risks realization are grounded that can lead to properties and physical damage. Comparing analysis of consumption indices, consumption prices and incomes of population in 2013-2016 is given. Mutual effects of the factors of the physical and economic accessibility of milk products are explained in relation with the postulates of the Doctrine of food safety that is considered to be a normative factor of the outlet surrounding in the risk-management. Volumes of the inspected and withdrawn milk products are compared. The risks have been substantiated in the context of implementation of the requirements of the legislations about technical regulation and sanitary state. The mechanisms for managing risks of the milk products turnover such as legislative, economic and technical were offered. The authors proved that management of the risks of milk products quality and safety is an actual instrument in the improvement of competitiveness and meeting consumers’ demands.

In accordance with adopted in 2015 Federal Law № 219 it became obligatory to ensure transition of agriculture including the dairy sector to the new principles of regulation. In so doing it is necessary to refuse from application of the old and non-efficient technologies and to create conditions for introduction of modern technologies based on the application of the best available technologies.

The items of organization and implementation of the production ecological control (PEC) at an enterprise and acting standards related with this area are considered.

Группа компаний «СОЮЗСНАБ» представляет инновационную разработку, не имеющую аналогов на мировом рынке, - уникальную заквасочную культуру AiBi «Golden Time» 4.01 SWEET, которая позволяет выпускать 100 %о-ные безлактозные кислом,олочные продукты с высокой рентабельностью без установки специального дополнительного оборудования на производстве.

Necessity to control content of solids nonfat in yogurt is considered. Solids nonfat is one of the principle identifying criteria allowing differ yogurt from Mechnikov sour milk.

Инновационные технологии систем рентгеновского контроля Ishida позволяют обеспечивать высочайший уровень контроля качества одного из самых популярных российских молочных брендов -«Б.Ю.Александров».

In order to increase production volumes of fermented milk products with probiotic properties it is advisable to look for new probiotic strains and work out functional products based on these strains. Lactobacillus reuteri is considered to be one of such strains. Lactobacillus reuteri slowly grows in milk, that’s why it is reasonable to cultivate it together with probiotic microorganism Lactobacillus helveticus which is more active in proliferation rate in milk. For mutual cultivation the strain Lactobacillus helveticus NK1 with low acidifying activity has been chosen. Cultivation in the sterile milk was carried out till the coagulum formation. Coagulation time was 5,5 hour when 3 % of Lactobaccilus reuteri and 3 % of Lactobacillus helveticus were added and 4 % of Lactobacillus reuteri and 2 % of Lactobacillus helveticus NK1 were introduced. When 4,5 % of Lactobacillus reuteri and 1,5 % of Lactobacillus helveticus NK1 were used and when 5 % of Lactobacillus reutei and 1 % of Lactobcillus helveticus NK1 were added coagulation time was 6 hours. In all samples quantity of the Lactobacillus helveticus NK1 cells was 1,1 • 108cfu/cm3 and Lactobacillus reuteri - 1 •107 cfu/cm3. In further studies in the nutritive media MRS inoculate Lactobaccilus reuteri prepared in the nutritive media MRS-broth was added in the quantity 5.5 и 5,9 % and inoculate Lactobacillus helveticus NK1 prepared in the sterile skim milk in the quantities 0,5 и 0,1 % correspondingly in order to receive quantity of inoculate introduced 6 %. Cultivation was carried out in fermenters. Quantity of the cells Lactobacillus helveticus NK1 at introduction of 0,5 % reached 7,8 •109 cfu/cm3 and 6,2 •109 cfu/cm3 at 0,1 %, Lactobacillus reuteri - 2 •108 cfu/cm3 when 5,5 % added and 3 •108cfu/cm3 at 5,9 % addition.

Scientific and practical seminar «Scientific-technical ensuring of the development of the dairy sector. Innovative solutions for milk products and whey processing» organized by the inter-branch informative-consulting center «Molinform» took place on 21-25 August in Vologda. Wide business program has been prepared for the participants of the seminar - conference, technical excursions to the «Training and Experimental Milk Plant» of the VGMHA after N.V. Vereshchagin and to the «Severnoe Moloko» - one of the leading milk processing enterprises in the Vologda region.