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№ 2 (2018)

Articles

Organic milk: myth or reality?

Rybalova T.
Dairy industry. 2018;(2):4-8
pages 4-8 views

How to protect interests of an enterprise?

Abrosimova S.

Аннотация

Some points of the normative legislating documents can have definitions that could be understood in various ways. That’s why some disputable situations and disagreements between producers, controlling bodies and trade nets can appear.
Dairy industry. 2018;(2):9-12
pages 9-12 views

Production control in cooperation with accredited probationary laboratories

Kuteneva N.

Аннотация

Accredited in the national system of accreditation probationary laboratories are used for production inlet control, control of the technological process (when the operation has no production laboratory of its own or the laboratory is not properly equipped), in case of disagreements at raw materials or finished products assessment. In the laboratories complex trials are also made to confirm conformity and to also confirm, substantiate and prolong expiring dates of the products.
Dairy industry. 2018;(2):13-15
pages 13-15 views

Requirements of the ISO 22000:2005: «Traceability in the production chain»

Uliyanova S., Mahova N.

Аннотация

Special features and requirements to the ensuring traceability in the production chain as a part of the management system of the food products safety are considered. Functioning and development of the system at an enterprise are also outlined.
Dairy industry. 2018;(2):16-17
pages 16-17 views

Traceability as an instrument of risk management on the way of ensuring quality and safety of milk products

Bortsova E., Lavrova L.

Аннотация

The authors of the article described the problems of the efficiency of the control activity in the international practice. This created the necessary prerequisites to the change for the risk-oriented survey of the milk products turn-over concerning safety and quality of the latter. Evolution of the control principles, in its turn influences the system of milk products quality control in the organizations participating in the turn-over. As a result it became necessary to use methodologies of risk management in ensuring quality and safety of milk produce. The authors consider in details implementation of the traceability principle that is obligatory in the fulfillment of the requirements of risks management.
Dairy industry. 2018;(2):18-21
pages 18-21 views

Five steps towards complete traceability of the products

Demin I., Schalk G.

Аннотация

Five steps towards ensuring complete monitoring of the products in the supply chain of the milk processing enterprise are shown: targets definition, determination of the batches size, choice of the identification method, registration of the data needed in proper points, usage of the data and additional advantages.
Dairy industry. 2018;(2):22-23
pages 22-23 views

Ecological standardization on the basis of the best available technologies

Kuzin A., Shohalov V., Ostretsova N., Grunskaya V., Builova L.

Аннотация

The informative-technical reference book about the best available technologies ИТС 45-2017 that includes complex analysis of technological schemes for production of the principle milk products has been developed. In the book emissions in the surroundings including effluents in water objects, discharge in atmosphere and pollution with solid wastes are described.
Dairy industry. 2018;(2):24-27
pages 24-27 views

Efficiency of the «milk» water reusing - one year experience

Soren Nohr Bak -.

Аннотация

At the milk processing enterprise Redkersbro in Danmark the company Arla Foods closely cooperates with Grundfos BioBooster in the field of development of the method for treatment and reuse of the «milk» water received at the «Mozzarela» cheesemanufacturing. One year experience of the water reuse confirms actuality of the technology.
Dairy industry. 2018;(2):28-29
pages 28-29 views

The informative-technical reference book on the best available technologies «Production of drinks, milk and milk products»

Volosatova M., Grevtsov O.

Аннотация

The informative-technological reference book of the best available technologies «Production of drinks, milk and milk products» contains description of the equipment, technical means and methods, including those ones that allow reduce impacts on the surroundings, consumption of water and raw materials, improve energy efficiency that used at milk and milk products manufacturing.
Dairy industry. 2018;(2):30-31
pages 30-31 views

Competitiveness of the water heating boilers at the dairy sector enterprises

Burykin A., Rudenko G., Bocharnikov A., Zaharchuk V.

Аннотация

Advantages of moving from the operation using traditional boilers (steam) to the water heating with application of heat generators are shown taking some examples of the implemented projects of up-grading and reconstruction of the systems supplying dairies with heat.
Dairy industry. 2018;(2):32-35
pages 32-35 views

Up-to-date equipment for milk products drying

Kuznetsov P., Gabrielova V., Volodin D., Mertin P.

Аннотация

Possibilities of the drying plants offered by the company «VZDUHOTORG» and up-grading of the existing equipment are considered.
Dairy industry. 2018;(2):36-37
pages 36-37 views

Cheesemaking equipment of the Czech company «VPS engineering a.s.» - has been checked by time

Gladik Y., Nemec V., Murashov V.
Dairy industry. 2018;(2):38-39
pages 38-39 views

Drying or freezing? What is better?

Sesadze S.
Dairy industry. 2018;(2):40-41
pages 40-41 views
pages 42-43 views

Falsification of milk and milk products

Ponomarev A., Melnikova E.

Аннотация

The volume of the adulterated milk products has reached a critical level against the shortage of raw materials and the production cost increase. There are cases of not only milk products falsification, but raw milk material as well. This factor restrains development of the competitive domestic production of high-quality milk products. Presence of the adulterated products forces out manufacturers of quality products from the market, as they have to compete with unscrupulous processors in the same prices range. The authors have conducted review of the market and of the volumes of adulterated milk products. It has been proved that existing state regulation of the dairy sector is not sufficient. The number of administrative measures has been suggested that may be effective in ensuring development of milk products manufacturing.
Dairy industry. 2018;(2):44-45
pages 44-45 views

Requirements to the application of the methodics for measuring. Arbitration methods of analysis

Yurova E., Denisovich E.

Аннотация

Arbitration methods of analysis The methodics of measuring are considered to be a principle document that defines quality of the measuring carried out, ensures receiving of the reliable information about meanings of the quality indices and safety of the products manufactured. It is advisable to determine which measuring methodics are referent and which ones can be arbitrary for solving controversy situations.
Dairy industry. 2018;(2):46-49
pages 46-49 views

Trends in the chromatographic control of the milk products quality

Rudakov O., Rudakova L., Polyanskiy K.

Аннотация

This is a brief overview of modern chromatographic methods applied or promising for quality control of milk products at different stages of production and sales. The most promising are considered to be hybrid methods based on solvent extraction or sorption methods of sample preparation, high performance liquid chromatography and capillary gas chromatography combined with a mass spectrometer or tandem mass spectrometer. In demand are the methods of ion exchange, size exclusion and thin-layer chromatography, and adjacent to the chromatographic methods capillary electrophoresis.
Dairy industry. 2018;(2):50-53
pages 50-53 views
pages 54-55 views

Production of the ice-cream of premium class: a new stage of the technologies evolution

- -.

Аннотация

The line for production of the ice-cream with large inclusions of different types is presented. This new technology is a vertical rotating wheel with horizontal axis. It contains lines of hollow places on the outside surface that have the same form as a final product.
Dairy industry. 2018;(2):56-57
pages 56-57 views

Traditions and innovations

- -.
Dairy industry. 2018;(2):58-59
pages 58-59 views
pages 60-61 views

Simple solutions from the «Semargl»

Beregova I.
Dairy industry. 2018;(2):62-63
pages 62-63 views

Study of sweetened condensed milk rheological properties

Kalinina E., Porotova E., Filonov R., Lodygin A.

Аннотация

The aim of the research was to study lactose hydrolysis influence on sweetened condensed milk rheological properties. The actuality of low-lactose sweetened condensed milk technology development has been proved. Pasteurized skim and whole milks, «GODO-YNL2» (Japan) enzyme preparation and sugar were used as a study subject. The viscosity of hydrolysed sweetened condensed milk was measured by rotational viscometer «Reotest-2». The influence of total solids concentration on hydrolysed sweetened condensed skim and whole milks effective viscosity was studied. Hydrolysed sweetened condensed milk effective viscosity versus deformation rate response characteristic was established. Effective viscosity of experimental samples is determined. This parameter equals to 2,8 Pa •s for hydrolysed sweetened condensed skim milk with total solids concentration 66 %, 3,2±0,2 Pa •s for hydrolysed sweetened condensed whole milk with total solids concentration 62 %, and 3,5±0,2 Pa •s for hydrolysed sweetened condensed whole milk with total solids concentration 64 %. Optimal values of total solids concentration (66 % - for skim milk, 59 % and 62 % - for whole milk) are proved. Further research will be connected with hydrolysed sweetened condensed milk technology improvement on the base of consistence stabilizers application.
Dairy industry. 2018;(2):64-66
pages 64-66 views

Effects of dehydroquercetine on milk fat stability against oxidation

Illarionova E., Radaeva I., Turovskaya S., Karanyan O.

Аннотация

Dymanics of the oxidative spoilage of milk fat depending on the quantity of dehydroquercetine added was studied. Pure milk fat having minimal indices of oxidative spoilage has been chosen as a model system. Five samples have been prepared on the base of the above mentioned fat: control one and four experimental with dehydroquercetine levels from 0,02 to 0,05 %.Oxidative values were determined under the terms of accelerated oxidative spoilage of the fat at increased temperature 102±1 °С. The degree of oxidation was assessed according to the methodology that characterizes milk fat spoilage in four categories («fresh», «fresh but can not be stored», «doubtful fresh» and «spoiled») depending on the peroxide values. On the first stage the indices were controlled each 2 hours during 8 hours. After 8 hours in the conditions of accelerated spoilage milk fat of the control and experimental samples was characterized as «fresh». Peroxide values of the control sample increased more than 10 times. In the experimental samples this index was 2-3 times lower. It was noted that the trend of slowing down of the oxidative processes in the samples with dehydroquercetine depended on the dose added. In order to detect the inductive period of oxidation to the indices characterizing the fat as «spoiled» the samples were stored at 102±1 °С during additional 16 hours. After that the peroxide values were controlled each 2 hours up to 24 hours holding. During this period (after 24 h) peroxide value in the control sample became 10 times higher than the limit of the induction period. The sample was classified as «spoiled» and was put away. The experimental samples have been studied during 48 hours at 102±1 °C and then during 21 days at 22±1 °С with sampling intervals 3 days. At the beginning of the period all experimental samples were in the category «fresh», after 6 days they came over to the category «fresh but can not be stored» and stayed in the range given up to the end of the trials without reaching oxidative limits. Results of the study confirmed high antioxidant activity of dehydroquercetine in relation to milk fat and reverse dependence of oxidation intensity on concentration. Introduction of the food supplement given in the quantity 0,02 % of the fat mass in the product ensures noticeable antioxidant effect. That’s why 2 times and more increasing of the supplement dose is considered to be of low efficiency and economically non-expedient. Application of dehydroquercetine can be recommended to domestic foods producers. Requirements to buying and usage are given in the intergovernmental GOST 33504-2015 «Food supplements. Dehydroquercetine. Technical regulations» that started to work on 01.01.2017.
Dairy industry. 2018;(2):67-68
pages 67-68 views

Canned milk product with sugar based on the UF-concentrate of whey proteins

Gnezdilova A., Vinogradova Y., Muzykantova A.

Аннотация

The aim of this work was the development of a canned milk product with sugar, in which 5 and 10 % of skim milk powder was replaced with a whey protein dry concentrate and assessment of the biological value of the product. Physico-chemical, microbiological and organoleptic quality of the product samples was determined. As a result, it was established that the developed product as a whole meets the requirements of the regulatory documentation for traditional condensed milk with sugar and exceeds its biological value. The coefficient of balance of the aminoacids composition in the working sample is by 15 % higher than in the control sample. Thus, whey protein dry concentrate can be recommended in the production of canned milk products with sugar to improve their biological value.
Dairy industry. 2018;(2):69-70
pages 69-70 views

A.S.Emeliyanov - one of the founders of the dairy cattle breeding development in Russia

Maklahov A., Zadumkin K., Abramova N., Mokrousova T., Martsenyuk E.
Dairy industry. 2018;(2):71-71
pages 71-71 views
pages 72-73 views

Import and export of milk products (the code ТН ВЭД 04.03)

Goroshchenko L.

Аннотация

Dynamics of the foreign economic activity on the milk products market is presented on the base of the data of the «Customs statistics of the foreign trade of the Russian Federation» since 2011 till 2016 taking as an example the code ТН ВЭД 04.03 «Butter milk, curdled milk and cream, yogurt, kefir and other fermented or coagulated milks and creams, concentrated or non-concentrated, with addition of sugar or some other sweetening agents, with flavors or without flavors, with or without addition of fruits, nuts or cacao».
Dairy industry. 2018;(2):74-75
pages 74-75 views

Recording policy of an enterprise in 2018

Lesnykh O.

Аннотация

Principle sections that should be shown in the recording policy of an enterprise are considered including stages of milk products recording, inside control and risks management in the systems of records keeping.
Dairy industry. 2018;(2):76-78
pages 76-78 views
pages 79-79 views

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