No 7 (2018)

В Государственной Думе РФ прошел круглый стол на тему «Законодательные аспекты развития и повышения эффективности перерабатывающих отраслей АПК», модератором которого выступила член Комитета Госдумы по аграрным вопросам Н.Д.Боева. В рамках круглого стола обсудили действующие меры государственной поддержки по импортозамещению для достижения продовольственной безопасности, а также рассмотрели поддержку пищевого машиностроения и технической модернизации, создания региональных логистических центров, консолидации торговых сетей, развития лизинга и интеграции научных исследований на федеральном и региональном уровне. В обсуждении темы приняли участие депутаты Государственной Думы, представители Министерства сельского хозяйства, отраслевых союзов и ассоциаций, крупных и малых производителей, научно-исследовательских институтов, эксперты общественных и научных организаций.

The risks for the food producing enterprises related with introduction of the Federal Law № 416 ФЗ «About water supply and water discharge» are considered. Necessity to determine individual norms of the effluents compositions has been proved.

An important objective of the food industry enterprise is production of competitive and high-quality products. This is possible only at creation of effective quality management system that operates on the basis of the application of progressive methods of the production control and management. To obtain high result, it is necessary to understand the level of quality of the products from the consumers point of view. Qualimetric methods are used to evaluate this parameter. In work carried out with the aim to study the level of ice cream quality, an algorithm of qualimetric evaluation has been developed based on the «tree of properties», application of sociological and expert methods. This scheme can be used at enterprises producing food products to assess the level of products quality and competitiveness with respect to other producers.

Vacuum concentrating and drying (more often spray drying) are considered to be traditional and more widely used in the dairy sector ways to remove moisture. In spite of their easiness they are energy intensive processes. It is possible to reduce expenditures at moisture removing in the milk concentrated technologies due to the application of membrane processes including nanofiltration and reverse osmosis.

The items of production of feed supplements containing lactate including the products of the biotechnological processing of milk whey have been considered. Results of the study of the biosynthetic activity of lactic acid bacteria ssp. Lacobacillus cultivated in cheese whey are given. Lactic acid bacteria L. bulgaricus, L. acidophilus, L. lactis, L. plantarum, L. helveticus and L. salvaris used in the fermented milk products and cheese manufacturing have been applied as producents. It was established that L. delbrueckii subsp. bulgaricus (258 °T), L. acidophilus (377 °T), L. lactis (292 °T) and L. helveticus (342 °T) are characterized by the highest values of the maximum acidity. It was shown that for cheese whey processing it is preferable to use lactic acid bacteria L. acidophilus.

Efficiency of curds whey processing is improved by preliminary addition of the vegetable raw materials (Stevia rebaudiana Bertoni) and further baro membrane separation in the ultra-filtration cassette apparatus. The curds whey enriched with stevia extract is considered to be a new food composition characterized by its own physical-chemical properties. Besides the base components (lactose and mineral complex of the whey) permeate includes glycosides: rebaduosides (A, B, C, D and E), duliobioside and steviolbioside with different degrees of sweetness (from 50 to 450) as compared with saccharose. Results of the analysis of the experimental data allow consider advisable to make preliminary concentrating with further electro dialysis treatment of permeate for controlled changing of its physical-chemical characteristics such as increasing of the mass share of lactose and reduction of the mineral substances quantity.

Prices on the milk products market in Russia in the January-April 2018 have been outlined including prices for liquid whole pasteurized milk with 2,5- 3,2 fat percent, liquid whole sterilized milk with 2,5-3,2 % of fat, fermented milk products, yogurt, sour cream, concentrated milk with sugar and dry milk mixture for baby feeding.

The effects of addition to the rations with a subtoxic dose of nitrates the antioxidant of the vitamin C and «Toksi-nyl» adsorbent on the physico-chemical and technological properties of cow milk were studied. Joint feeding of the preparation «Toksi-nyl» and vitamin C helped to ensure high level of fat and proteins in the animals of the experimental group. In the experimental milk ammonia content was by 50,8 % higher than in the control samples and with simultaneous 2,12 times reduction of nitrates and 2,86 times reduction of nitrites. After milk homogenization nitrate reductase activity of the enzyme increased by 51,9 %. As a result butter making properties of the milk received from the cows of the 2nd experimental group have been improved:fat content in the cream increased by 3,6 % (P>0,95). According to the fat content cream from the milk raw materials of the control group cows was classified as the 2nd grade, and cream from the milk produced by the animals of the experimental group - as the 1st grade. The samples of the butter made from the milk of the cows of the 2nd experimental group contained 2,43 times less nitrates and 2,5 times less nitrites (P>0,95).