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No 3 (2019)
- Year: 2019
- Articles: 23
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7471
Articles
Development of the marketing service. Working out of the package design
Dairy industry. 2019;(3):4-5
4-5
Digitizing of the production assets management: problems and solution
Abstract
Management of production assets is an important aspect of any enterprise activity. Optimization of operation processes and repairing of equipment as a part of assets managing is considered to be a considerable reserve to increase profitability of production and guarantee of stable development. Problems of assets managing and their solutions with the aid of up-to-date information technologies have been outlined in the article.
Dairy industry. 2019;(3):6-10
6-10
The partner who is always close by
Abstract
Потребители молока сегодня нередко вынуждены отдавать предпочтение недорогому продукту в полимерных пакетах. Это самый дешевый вид упаковки, который к тому же доступен и небольшим предприятиям. Что делает данный сегмент рынка очень конкурентным, выжить на нем можно, только считая каждый рубль. И здесь очень важен правильный выбор партнера -поставщика упаковки. Именно от того, в каком виде доедет продукт до полки магазина и как он будет на ней выглядеть, в немалой степени зависят успех у покупателя и отношения с торговлей.
Dairy industry. 2019;(3):11-11
11-11
The dairy industry of the Republic of Belarus
Dairy industry. 2019;(3):12-14
12-14
Curds base for the functional paste-like product
Abstract
Effects of transglutaminase on the aminoacids composition of curds have been studied. It was shown that the curds base for the functional paste product is fortified with essential aminoacid lysine by 18 % in comparison with traditional product if the curd is produced using enzyme protein modification with the aid of transglutaminase.
Dairy industry. 2019;(3):15-17
15-17
Innovations in the curds products technology
Dairy industry. 2019;(3):18-19
18-19
The curds product with vegetable ingredients
Abstract
The aim of the study was the choice of ingredient and determination of vegetable ingredient quantity to correct fatty acids composition of curds product. Cream with mass fraction of fat 35 % and vegetable ingredients - mustard oil, hempseed oil and rape 011 have been used as main objects. Model mixtures have been composed. Their physical-chemical and organoleptic properties have been studied. As a result the mustard oil has been chosen as a vegetable ingredient. It is advisable to use the oil in quantity of not more than 10 % of cream with fat mass fraction 35 %. Effects of vegetable ingredient on fatty acids composition of milk-vegetable cream were studied using gas liquid chromatography. Application of vegetable ingredient resulted in 5 time increase of polyunsaturated fatty acids level as compared with milk - vegetable creams. The recipe of curds product has been worked out with mass fraction of fat 5 % with use of milk-vegetable cream and milk proteins mass received by ultra-filtration. Physical and chemical parameters of the product and energy value have been determined. As a result the product can be considered a medium calorie product and can be recommended for both mass and specialized (gerodietetic) nutrition.
Dairy industry. 2019;(3):20-21
20-21
Milk processing plants in the Tver region
Abstract
В сельском хозяйстве Тверской области более 60% производства приходится на животноводство. Производство молока по многим показателям находится на высоком уровне и в последние годы отмечен тренд на повышение показателей в молочном животноводстве. В 2018 г. надои составили 157,7 тыс. т молока, на 3,8 тыс. т больше, чем в 2017 г. Увеличиваются объемы товарного молока (реализация - 151,5 тыс. т, на 4,1 тыс. т больше) и количество прибыльных предприятий. Средняя продуктивность коров возросла на 94 кг и превысила 4571 кг. Большая часть молока производится в сельхозорганиза,циях, меньше четверти - в ЛПХ. В 2018 г. увеличено финансирование возмещения процентной ставки по инвесткредитам, введен новый вид поддержки -компенсация затрат на приобретение племенного молодняка КРС. Размер субсидии на 1 кг произведенного и реализованного молока увеличен на 50 коп. до 1,87 руб.Самым крупным производителем молока является АО «Агрофирма Дмитрова Гора» (входит в ГК «Агрокомплектация»). К крупным также относится ЗАО «Калининское». Лидируют по переработке молока Торжокский молочный комбинат «Тверца» и Дмитрогорский молочный завод. В рамках отраслевого семинара, организованного ЗАО «Молинформ» в Твери, наша редакция посетила производственные площадки молочного комбината «Тверца» и агрокомплекс ЗАО «Калининское» в поселке Загородный.
Dairy industry. 2019;(3):22-24
22-24
Effects of transglutaminase on sour cream stability
Abstract
Effects of enzyme preparation of transglutaminase on quality indices of sour cream with 10 % fat content at standard (4 °C) and non-standard (10 °C and 20 °C) storage conditions, as well as in regime of one-time temperature jump due to keeping freshly obtained product for 12 hours at 20 °C with subsequent storage at 4 °C were studied. It was established that regardless of storage conditions, keepability of sour cream with transglutaminase is 3 times higher compared to sour cream without enzyme. At standard storage mode at a temperature of 4 °С shelf life is 60 days. The presented results can be used by the dairy industry for development of new competitive sour cream production technologies with addition of transglutaminase enzyme.
Dairy industry. 2019;(3):26-27
26-27
Identification of fruits and berries raw materials in multi-component food systems
Dairy industry. 2019;(3):28-29
28-29
Technology of the milk beverage «Bio-Arsa»
Abstract
Technology of probiotic milk drink «Bio-Arsa» has been developed. It was found that fermentation of the mixture consisting of water, protein concentrate «Bozo» and whole-wheat flour with addition of 30 % of pasteurized milk, starter culture of strain P. freudenreichii Ш-85 ensures growth of propionic acid bacteria to 109 cfu/cm3 and allows obtain the product that is close to the national milk product «Arsa» by its organoleptic properties. Besides it was also established that during the fermentation process the vitamin B12 content increased to 1100 mkg/ml. «Bio-Arsa» is characterized by full value protein composition due to milk and vegetable proteins presence, increased level of probiotic microorganisms and the vitamin B12.
Dairy industry. 2019;(3):30-31
30-31
Application of dihydroquercetin to extend milk products shelf life
Dairy industry. 2019;(3):32-33
32-33
34-35
Promising technologies of milk whey processing
Abstract
Whey protein concentrates production is considered to be one of the promising and rational ways of secondary milk raw materials processing. Application of non-traditional method to remove water from whey based on the vacuum thermoradiation method is offered. Infrared drying of food products is considered to be one of the up-to-date and efficient techniques in processing of food raw materials. Kinetics of vacuum infrared dewatering of whey has been investigated. Optimal parameters for whey treatment have been found. Developed method of milk whey concentrating has been further used for production of concentrated whey drinks enriched with biologically active substances from wild-growing raw materials. Technological scheme, recipe, physical and chemical properties as well as organoleptic characteristics of the «Vitaminnyi» drink are given.
Dairy industry. 2019;(3):36-38
36-38
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Abstract
Bioconversion of the main whey protein (ß-lactoglobulin) in ultrafiltration concentrate of cheese whey allows to obtain hydrolysate with a given residual antigenicity (not more than 10 %) using enzyme preparations Flavorpro 750MDP and Promod 439L. The aim of the work is to assess bioavailability of hydrolysate and to determine its permissible amount in the diet, which provides necessary level of essential aminoacids to maintain vital functions of the body. Experiments were carried out on white inbred BALB/c mice aged of 15 days for 28 days. Animals of the control group were on a diet consisting of a mixture of cereals with a single source of protein. The ß-lactoglobulin hydrolysate was added into the diet of experimental group. Mass fraction of total protein did not exceed 10 % of dry matter in both diets. The mice were weighted and measured daily. Biochemical analysis of blood composition of experimental animals was carried out before the experiment and after it. According to research results, high bioavailability of the diet with ß-lactoglobulin hydrolysate and effective absorption of amino acids in animal organism during consuming ß-lactoglobulin hydrolysate have been established, and absence of load on the organs and tissues of mice.
Dairy industry. 2019;(3):41-42
41-42
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Abstract
Violation of the digestion of milk products, due to deficiency of the enzyme beta-galactosidase (lactase) is one of the serious pathologies of the system. Milk and milk products have high food and biological values. Taking into account these factors the work has been carried out to develop a low-lactose product. Milk whey was the basis for the drink, the starter culture AiBi «Golden Time» 4.01 SWEET was used for fermentation, and inulin and stevia extracts were applied for enrichment. The technology and formulation of the drink have been developed. The optimal parameters of the fermentative hydrolysis of lactose have been established: the temperature of 37 °C and time 3 hours. As a result it became possible to achieve the degree of lactose hydrolysis 83-98 %. The analysis of physical-chemical, microbiological and organoleptic indicators of the beverages were carried out. The results showed that the product meet the requirements of the working legislations. A comparative evaluation of the developed products was made.
Dairy industry. 2019;(3):43-44
43-44
Naturally-creative ice-cream
Dairy industry. 2019;(3):45-45
45-45
Application of the disinfecting agent «Stericide Forte 15» at the dairy sector enterprises
Dairy industry. 2019;(3):46-46
46-46
Technological aspects of milk molasses processing. Part 4. Demineralization of molasses. Definition of special technological issues
Dairy industry. 2019;(3):48-50
48-50
51-54
Principle ways to improve recording of milk and milk products
Dairy industry. 2019;(3):55-58
55-58
Cells and enzymes composition of colostrum
Abstract
Dynamics of the morphological picture of colostrum during the first five days of the postpartum period indicates the presence of immunologically active cells - macrophages, neutrophils, lymphocytes. The predominance of macrophages in colostrum with more pronounced phagocytic properties in comparison with neutrophils is shown. Cows of the Simmental breed have a higher content of epithelial cells in the colostrum and a higher rate of passage of the colostrum period when on the second day of lactation the content of the cellular elements in the colostrum is significantly reduced. It was found that newborn calves in the colostrum period are characterized by high adaptive abilities of the defense mechanisms, as evidenced by the consistently high indices of the OPF of blood neutrophils.
Dairy industry. 2019;(3):59-61
59-61
62-63