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编号 5 (2018)

Articles

Dynamics of milk production

Goroshchenko L.

摘要

Analysis of the data about volumes of milk production in 2017 in the regions of the RF is given
Dairy industry. 2018;(5):4-6
pages 4-6 views
pages 7-7 views

Innovative activity of the agricultural organizations

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Dairy industry. 2018;(5):8-9
pages 8-9 views

Implementation of the investment projects in the dairy cattle breeding: strategic positioning

Surovtsev V., Nikulina Y.

摘要

Some mistaken strategic issues effecting implementation of the investment projects in the dairy cattle breeding are discussed.
Dairy industry. 2018;(5):10-14
pages 10-14 views

Comments to the Amendments to the Technical Regulations of the Customs Union 033/2013 (TP TC) «About safety of milk and milk products» related to the products containing milk

Abrosimova S.

摘要

In the Solutions of the ЕEK № 102 about adoption of the Amendments to the TP TC 033/2013 requirements to the product containing milk and product containing milk with milk fat replacers are made in two different notions. In practice it can lead to the complications in identifying various names of milk products and defining them as a composite milk product or as a product containing milk.
Dairy industry. 2018;(5):15-19
pages 15-19 views

Regulation of the cancirogens 3-MCPD and glycidil ethers levels - the world trend in the food products safety

Stepanova L., Potepkin M.

摘要

The items of regulation of the content of the carcirogens 3-MCPD and glycidil ethers in food products have bee considered. Carcinogens appear in food products in the process of raffination (desodorization) of the vegetable oils, frying, smoking and at some other high temperature methods of treatment. Glycidil ethers can also migrate in foods from the packaging materials (plastics et al.).
Dairy industry. 2018;(5):20-21
pages 20-21 views

Cheese making equipment to any taste

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Dairy industry. 2018;(5):22-23
pages 22-23 views

Impacts of the storage time on the antioxidant activity of the fortified yogurt

Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.

摘要

Effects of the duration of storage on the antioxidant activity of the yogurt enriched with bioflavonoids have been studied. Taking into account the value of maximum losses of the antiradical activity in the process of storing of the yogurt with added bioflavonoids it is advisable to increase by 35 % the dose of the antioxidant supplement for the product with 20 days shelf life.
Dairy industry. 2018;(5):24-26
pages 24-26 views
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The page of a technologist

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Dairy industry. 2018;(5):28-28
pages 28-28 views
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At the aid of a microbiologist

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Dairy industry. 2018;(5):30-30
pages 30-30 views

The Dairy Industry - 2018

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Dairy industry. 2018;(5):31-35
pages 31-35 views

Membrane technologies for ensuring efficiency and safety of milk processing

Zolotareva M., Volodin D., Evdokimov I., Haritonov V.

摘要

Possibilities to apply membrane processes in the dairy industry with the aim to improve efficiency of technological processes, energy efficiency and finished products quality have been discussed.
Dairy industry. 2018;(5):36-39
pages 36-39 views

Ecological modernization of production. Rules of calculation and payments for negative impacts on the surrounding

Shchetinin M.

摘要

The issues of the ecological modernization of the production have been considered such as rules of calculating, payments and correction of payments for negative impacts on the surrounding.
Dairy industry. 2018;(5):40-41
pages 40-41 views

Functional instruction of an ecologist at an enterprise

Nikonenko N.
Dairy industry. 2018;(5):42-43
pages 42-43 views

Treatment of wastes waters according to the technology «MY DAF»

Marykin E.

摘要

The experience of using local purification plants working according to the «MY DAF» technology at the Rubtsovskii dairy is discussed. The up-to-date purification plants with high level of the technological processes automation ensure required volumes of purified effluents before discharge to the city collector.
Dairy industry. 2018;(5):44-45
pages 44-45 views

Organic agriculture. International experience of legal regulation

Klimova M.

摘要

Development of the organic foods production in different countries of the world is analyzed as well as legislations that regulate this sector of agriculture.
Dairy industry. 2018;(5):46-47
pages 46-47 views

The A-2 milk - a product for baby nutrition

Gus’kova S.

摘要

More than 10 allele variants of the cow milk β-casein have been detected. The alleles A1 and A2 are met more often. The A1 variant differs from the A2 variant by a single aminoacid: β-casein A1 contains hystidine in the position 67 and A2 contains praline. Because of the primary protein structure cow milks A1 and A2 decompose in the human intestine forming different substances. When praline is replaced with hystidine the breaking up of the chain occurs in the 67th aminoacid and as a result the peptide is formed consisting of the seven aminoacids residues (from the 60th to the 66th) that is called bovine kazomorphine or BKM-7. When cow milk is applied in the baby foods different digestion of caseins is observed and concentration of kazomorphines in the blood serum.
Dairy industry. 2018;(5):48-49
pages 48-49 views

A2 against A1

Rybalova T.
Dairy industry. 2018;(5):50-52
pages 50-52 views

Requirements to milk powder intended for baby foods manufacturing

Radaeva I., Illarionova E., Turovskaya S., Semipyatnyi V.

摘要

Brief review of the situation in the baby foods manufacturing in the RF is made, and application of high quality and safe raw milk components including milk powder is substantiated. The new intergovernmental standard GOST 34255-2017 «Canned milk products. Milk powder for baby foods manufacturing. Technical Regulation» was developed in 2017. The standard contains requirements to three types of products: skim, partially skim and whole milk powders. Principle issues of the standard are given and organoleptic and physical-chemical indices. Differences in the requirements to the safety of «usual» milk powder and the powder applied as a raw milk material for baby foods manufacturing are shown. An accent has been made on the physical-chemical index «class of the heat treatment» added to the standard and special points, allowing detect falsification of the fat and protein parts of the product and application of the preservatives forbidden for baby foods. Fatty-acids composition of the fat phase of the product is given that must contain only milk fat received from cow milk. Requirements to the raw milk intended for dry milk production that further will be used in the recipes for baby foods preparation are outlined.
Dairy industry. 2018;(5):53-55
pages 53-55 views

Selection of the temperature regimes at multi-staged drying of casein

Arapov V., Polyanskii K.

摘要

Energy efficiency of the multi-staged drying and quality of dry casein is largely defined by the temperatures regimes of the separate stages. However, existing methods allow determine the range of admissible regimes of the one-stage drying. Applying laws of the chemical kinetics to the processes of physical-chemical transformations in proteins at the heat action, the engineering methodic for determining permissible temperatures regimes of the multistage drying of casein has been worked out. High reliability of the method was supported in practice by approbation of the patented three-staged casein drying.
Dairy industry. 2018;(5):56-58
pages 56-58 views

Sanitary-hygienic control of production

Sviridenko G., Zaharova M.

摘要

The article deals with the issues related to the organization of sanitary and hygienic control at the enterprises of the dairy industry. The objects of production control, controlled indicators and allowable levels of the important groups of microorganisms are specified. Possible risks of decreasing products quality are outlined in the case of violation of sanitation and hygiene. A complex of microbiological control means developed and produced by the VNIIMS is presented to carry out sanitary and hygienic control measures at the milk processing enterprises.
Dairy industry. 2018;(5):59-61
pages 59-61 views
pages 62-64 views

Intensification of bactericide and cleaning properties of the disinfecting agents based on the quarter ammonium compounds

Manevich B., Kuzina J., Kosiyanenko T., Haritonova E., Orlova T.

摘要

Approaches to the development of the disinfecting agent with cleaning action based on the quarter ammonium compound and regimes of its application for sanitarian treatment of dairy equipment are outlined.
Dairy industry. 2018;(5):65-67
pages 65-67 views

Why do we need vaccination?

Babina T.

摘要

The arguments are given about necessity to vaccinate and immunize wide layers of population, the items of the existing legislations in this field including the points about obligatory vaccination of the people working at food sector.
Dairy industry. 2018;(5):68-74
pages 68-74 views