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No 6 (2018)
- Year: 2018
- Articles: 25
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7463
Articles
Development of the processing sectors of the agro-industrial complex
Dairy industry. 2018;(6):4-5
4-5
FGIS «Mercurii»: last steps before the start
Dairy industry. 2018;(6):6-9
6-9
The products quality and digital production management as factors of success in the food sector
Abstract
The company CSB-System in June 2017 questioned 120 representatives of the leading specialists of the food sector enterprises in various countries of the world. The half of the responders consider that preferable business strategy is the products leadership on the market due to special quality, freshness and innovation. About 30 % think that the main factor of success are efficient producer’s relations with retail sale nets, and only one of the specialists asked says that principle business-strategy is prices leadership.
Dairy industry. 2018;(6):10-11
10-11
Labeling of package for milk products. Requirements of the Technical Regulations and comments
Abstract
The detailed consideration of the up-to-date requirements to the package labeling has been presented. The problems related to determination of the objects to be labeled when using the com bination of different materials for packing are considered. The different methods of marking the packing made of different materials corresponding to the modern legislative base are sited.
Dairy industry. 2018;(6):12-14
12-14
15-15
Application of the international standards for assessment of the physical-chemical indices of milk powder
Abstract
Special feature of dry milk control are considered. To properly assess composition and properties of milk powder it is necessary to take into account effects of the production technology. Changes of product composition and production technology lead to the changes of samples preparations, weighting, dilutions etc.
Dairy industry. 2018;(6):16-18
16-18
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Abstract
The aim of the research is to develop a reliable scientifically grounded approach to assessing the degree of hydrolysis of lactose in milk whey by cryoscopy. To determine the dependence of the degree of lactose hydrolysis on lowering the freezing temperature of milk whey two methods were used: application of theoretical conclusion based on the laws of physical chemistry and the method of approximation of experimental data by a linear regression equation. The authors proposed two formula for calculating the degree of hydrolysis of lactose in milk whey. The formula obtained for calculating degree of hydrolysis have a good potential for application in the industry and theoretical studies.
Dairy industry. 2018;(6):19-21
19-21
At the aid of a microbiologist
Dairy industry. 2018;(6):22-22
22-22
Practical aspects of managing risks of allergic agents at food products manufacturing
Abstract
Even the trace quantities of allergic agents can be a danger for the life of people suffering allergy. The company Danone applies the list of allergic agents according to the requirements of the Technical Regulations of the Customs Union (TP TC) 022/2011 as well as the Directives of the Danone group concerning allergens and rules of the instructions about food safety. If the procedures adopted do not allow for some reasons guarantee complete absence of the allergens traces (for example, at «flowing» sequence of filling) producer should give information about allergens traces on the package.
Dairy industry. 2018;(6):23-24
23-24
25-28
Sweet, but not sweet
Dairy industry. 2018;(6):29-29
29-29
Deep processing of raw milk materials and secondary resources
Abstract
The main reasons of the weak development of the agro-industrial complex of Russia have been considered: unfavorable foreign economic conditions, negative trends of the macroeconomic policy, low quality and insufficient volumes of the raw materials production, archaism of the technical and technological levels of production base et al.
Dairy industry. 2018;(6):30-31
30-31
32-33
The «Nestle» company in Russia reduces effects on the environment
Dairy industry. 2018;(6):34-35
34-35
New technology of the one-stage cleaning of the equipment for raw milk storage
Dairy industry. 2018;(6):36-37
36-37
Fighting for milk: raw and dry
Dairy industry. 2018;(6):38-42
38-42
The Altai region. Situation and prospects of the dairy sector development
Dairy industry. 2018;(6):43-46
43-46
The Belgorod region
Dairy industry. 2018;(6):47-49
47-49
Milk and cheese from Tomarovka
Dairy industry. 2018;(6):50-50
50-50
The Krasnodar territory
Dairy industry. 2018;(6):51-53
51-53
The Rostov region
Dairy industry. 2018;(6):54-55
54-55
The Chelyabinsk region
Dairy industry. 2018;(6):56-57
56-57
The Tomsk region
Dairy industry. 2018;(6):58-61
58-61
Seminar of the «Molinform» in Tomsk
Dairy industry. 2018;(6):62-68
62-68
The milk market of the Belarus Republic
Abstract
Statistical data about principle indices of the dairy sector activity in the Belarus Republic in 2017 are given. The main development trends of the milk processing plants are considered: up-grading, varieties widening, complex whey processing, finish products export.
Dairy industry. 2018;(6):69-73
69-73