No 4 (2018)

Possibilities to apply new means of marketingcommunications for the promotion of milk products in the Internet environment have been discussed. The basic concepts and terminology ofmobile and virus marketing, advantages and disadvantages of their application are given.

Refrigerating systems and plants are an integralpart of the technological equipment at the overwhelming majority of the dairy sector enterprises.Operation of cooling equipment requires knowledge of principle normative-technical documentation regulating the order and main rules of thecooling agents handling. In the article brief reviewof the documents concerning work with coolingagents is given.

Functional food products (FFP) with probioticmicroorganisms in particular with lactobacteria(lactobacillus) are defined in the standard of 2015«Specialized and functional food products» andfurther amendment of 13.07.2017 as the productscontaining not less than 5 *107 cfu of the probioticin the daily intake. However publications describingmedical research demonstrate that in some casesprobiotic effect is mainly explained by the activityof the probiotics metabolites. In some other casesthe effect is related mainly with living probioticcultures. In this connection it is quite reasonableto study the following subject: survival of the probiotic cultures in the intestine at different ways oftheir addition to the functional food products. Theaim of the present study is: study of the comparingstability against acid and bile in the case whenprobiotic was introduces in the lyophilized format the final stages of the FFP manufacturing. Theknown methods of modeling acid- and bile-stabilityin the intestine have been taken as a base of thegeneral methodology. The experiment was carriedout at the Department of Milk and Milk ProductsTechnology of the Vologda Agricultural Academy.Repeatability was three times. The figures arederivatives of the most probable number ofmicroorganisms at inoculation of 4 parallel tubesaccording to Mac-Kredy. The data are reliable inthe conditions given and regimes applied andcorrespond to the degree of the substantiationaccording to MU 2.3.2.2.2789-10.2.3.2. The errorlimits are A= ±1,0 *101 .The results of the researchof the acid- and bile-stability of Lactobacillusacidophilus demonstrated that in the case whenbacterial preparation in the lyophilized form isadded at the end of the technological process(quasicapsulation) stability increases by 8-12 %.This is recommended to be applied if probioticeffect is connected with better survival of the culture moving in the intestine. If technological process includes further termisation (58 °С, 20 sec)the number of living Lactobacillus acidophilus cells decreases by 25-32 %. As a result the productcan be considered as a functional food productadditionally fortified with probiotic metabolite.

The article discusses the emergence of atypicaldefects of the milk raw materials on the basis ofreal cases that occurred in the dairy farms in theBelgorod region. The man attention is paid toatypical high acidity of the cream obtained frommilk that meets the requirements of regulatorydocuments and to the organoleptic defects ofmilk because of the acidotic feeds ration of cows.Theoretical justifications of the causes of suchdefects and recommendations for their eliminationare given.

The methods to evaluate confirmation of compliance with requirements of the TechnicalRegulations of the Customs UnionComplicated objects of measuring such as yogurtand yogurt products in the production laboratoriescan be properly controlled only by the quantity ofmilk raw materials applied according to the recipe.Generally accepted methods practically can notbe used to properly study complicated finishedproducts.

Some examples are given of production and introduction to the market of the products - milk analogues manufactured from the vegetable rawmaterials.

This is the eighth (concluding) publication fromthe series of review articles devoted to sometechnological aspects of the cow milk whey proteins isolation. Brief biochemical characteristicof the minor milk protein - angiogenin is given.Special issues of making recombinant angiogeninare discussed. The technology of receiving electrophoresis homogeneous angiogenin preparationsfrom cow milk applying the methods of cation -exchanging and hydrophobic chromatography isoutlined.

The production efficiency increase in the dairyindustry is possible due to resource-saving technologies and usage of whey in the technologicalcycle. Application of whey protein hydrolysatehas been offered to obtain drinks for specializedsports nutrition. It was received using bioconversion of the cheese whey UF-concentrate.Technological scheme of the finished productmanufacturing includes dry mixing of the components according to the developed formula withapplication of the existing equipment. Its implementation will allow extend the range of productsfor sports nutrition, including usage of import-substituting technologies, to use the nutrients ofmilk raw materials as much as possible and toobtain a multicomponent product with improvedbiological value and reduced allergenicity, containing physiologically functional ingredients(10,2 % of protein, 0,2 % of fat, 9,4 % of carbohydrates, minerals and vitamins).

Sizes of casein micelles in the experimental samples prepared from pasteurized liquid milk andreconstituted milk have been determined by themethod of the dynamic light diffusion. The sizeof milk proteins increased with increasing theshare of reconstituted whole milk and slightlychanged with increase of the skim reconstitutedmilk share.

A technology for casein and whey proteins production using chitosan from skim milk is offered.It is shown that coagulation of micelles of caseinsand whey proteins with positively charged chitosanmolecules with molecular masses 47, 25,4 and7,7 kDa occurs at pH 6,3. As a result of ionicinteraction of chitosan with skimmed milk proteins, 90-92 % yield of the desired product is achieved.Product includes besides small quantity of chitosanall forms of caseins: αS-casein, ß-casein,к-casein, and a significant amount of ß-lactoglobulin and α-lactalbumin.

The article gives the quality characteristics andthe indicators of safety of condensed milk withsugar samples. 11 samples of condensed milkwith sugar sold by different suppliers in Irkutskwere studied. The organoleptic estimation of condensed milk with sugar samples showed thatsome of them have a weak taste and smell ofpasteurized milk. The safety indices of condensedmilk with sugar samples were much lower thanthe maximum permissible level of toxic elements.Study of the fatty-acids composition of condensedmilk was carried out with the help of capillarygas-liquid chromatography. As a result, one sample had serious deviations from the standard composition of butterfat that proves falsification offat base with vegetable fat. The coincidence ofthe received results with the standard data of butterfat composition for two samples proves thatthey are natural and made only from cow’s milk.

Review of the amendments to the Taxation Codexof the Russian Federation introduces since the1st of January 2018 is given including profit taxfor organizations, property tax, transport tax,profit tax.