No 12 (2018)

Эксперты утверждают, что роботизация сегодня является ведущим трендом передовых технологий, внедряемых на производстве. На чем основаны такие утверждения? Нужна ли роботизация производственного процесса конкретно вашему предприятию? Оправдано ли внедрение роботов на том или ином участке, каков срок окупаемости поставленного оборудования? Эти вопросы волнуют руководителей многих молокоперерабатывающих предприятий. Компания Omron, являясь мировым лидером по производству средств автоматизации, предлагает промышленные роботы, подготовленные к интеграции в различные производства. Менеджер направления «Пищевая промышленность» компании Omron канд. техн. наук Алексей Бунеев расскажет о том, какие факторы критичны при ответе на перечисленные вопросы. А компания ACs, партнер Omron, в лице коммерческого директора Николая Петровича Яковлева расскажет о практических применениях роботов в промышленности.

The technology for fermented milk products fortification using secondary raw milk materials is being offered. Possibility to apply UF-concentrates of skim milk and cheese whey has been considered. The principles of selecting cultures for the polycomponent starters containing probiotic microflora (bifidobacteria or propionic acid microorganisms, acidophilous bacilus), lactococci and thermophilic lactic acid streptococci, kefir grains microflora for enrichment of fermented milk products are discussed. It was found that increase of the mass share of protein in the milk base (4,5-6 %) promotes microflora growth and some increase of acid formation rate (1,2-1,4 times) during the fermentation process. Possibility to receive curds products produced using curds technology on the base of skim milk UF-concentrate has been considered. It was shown that with increase of the mass share of protein in the milk mixture based on the UF-skim milk concentrate the rate of dehydration and whey yield decrease. At the same time increase of the mass share of protein in the milk mixture more than 6-6,5 % make the curd treatment more difficult and negatively effects organoleptic properties of the product. To enrich carbohydrate, vitamins and minerals composition of the products and to improve taste it was offered to fortify milk-protein base with fruits and vegetable supplements. As supplements, sea buckthorn berries and cow-berries worn with sugar were applied. Rational levels (12-14 %) of the supplements were established using the profile method that give the curds products with harmonized fermented, moderate sweet taste and aroma of the supplement used and homogeneous consistency. It is advisable to apply cheese whey and UF-concentrate of whey proteins received by cheese whey ultrafiltration in the formula to increase biological value of fermented milks. Technological scheme of the production is given. Results of the study of the aminoacids composition of the enriched milk-whey drinks are outlined. It was shown that addition of cheese whey UF-concentrate (total solids level 10 %) results in improvement of biological value due to fortification with whey proteins that have no limiting amino acids. Rational levels of the supplement (syrups of white mulberry - 8-9 %, sea buckthorn, cow-berries and cranberries 12-14 %) were established allowing improve food value and organoleptic properties of the enriched fermented milk drinks. Some information is given concerning quality of the drinks during storage.

Currently, the question of intensifying the processes of liquid media fractionation on classical membrane systems in the food and dairy industries has been studied almost completely. Giving the membranes dynamic motion, such as rotation, will ensure effective fractionation of the food media, including such valuable secondary milk raw material as whey. Experiments related with processing cheese whey on a membrane plant with rotating filter elements that was worked out in the VNIMI specifically for these studies allowed increase productivity (more than 2 times), while the protein content in the concentrate was 1,9 % and in the permeate 0,26 %. The rate of formation of the polarization layer on the membrane surface significantly reduced due to increasing turbulence of the flow in the layer close to the membrane. At the moment studies on cheese whey processing with a continuous operation mode of four hours or more are being carried out.

Experiments with application of membrane methods have been carried out in the frames of development of the technology of milk production and the products on its base. The way of diafiltration on ceramics ultrafiltration membranes made in Russia and in other countries has been offered. It is possible to reduce lactose content to the level not more than 0,01g/l in skim milk at 5-6 times diafiltration. Efficiency of lactose content reduction in the milk with 2,5 and 3,2 % fat has been also demonstrated.

Brief description of biofilms as forms of microorganisms existing is made. Principle stages of biofilms formation are outlined and factors improving efficiency of cleaning and disinfecting agents in the context of fighting with biofilms at food enterprises.

19 октября 2018 г. в Москве состоялась конференция «Новая эра в роботизированном доении», организованная мировым лидером рынка доильного оборудования и решений для молочных ферм компанией DeLaval (Швеция). Она впервые в России представила свои новые продукты: робота-дояра VMS V300 и робота-пушера OptiDuo, которые являются совокупностью самых передовых научных технологий в области доения. По словам вице-президента DeLaval Николая Тимошенко, новые модели роботов появятся на российских фермах до конца 2018 г.