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No 12 (2012)
- Year: 2012
- Articles: 28
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7396
Articles
4-5
6-7
8-10
12-14
15-16
New technologies and equipment - the basis of successful work on the conditions of the World Trade Organization
Dairy industry. 2012;(12):18-20
18-20
Workers activity for the good of the company
Dairy industry. 2012;(12):21-21
21-21
22-24
26-28
29-30
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Abstract
Results of the research work that showed drawbacks of the rations prepared for high productivity cows that had been worked out according to existing detailed norms of raw fat content are given. Increase of fat level in dry matter of cows’ ration to 4,2 % resulted in improvement of milk productivity indices, quality constituents and technological characteristics of milk.
Dairy industry. 2012;(12):32-34
32-34
Quality and properties of deer milk
Abstract
Results of the study of chemical composition and properties of deer milk with the aim to develop state standard on deer milk are given. As far as deer milk is applied as food it became reasonable to investigate organoleptic, physical-chemical, microbiological indices and to analyse toxic elements, micotoxins, antibiotics and pesticides.
Dairy industry. 2012;(12):35-36
35-36
37-39
42-42
Fermented milk product «Tar»
Abstract
Technology of the national Yakut fermented product «Tar» with wild berries and wormwood leaves was developed. Actuality of working out the technology of the frozen fermented milk «Tar» using natural cold was also substantiated. Application of flavors from plants in the product manufacturing allows widen variety and receive high quality product. Technological parameters of freezing «Tar» were studied and chemical composition, energy value and amino acids composition of the fermented milk product were determined.
Dairy industry. 2012;(12):44-45
44-45
46-48
Whey drink for healthy nutrition
Dairy industry. 2012;(12):48-48
48-48
50-51
52-52
Characteristic of the antioxidantive properties of microfiltrated milk
Abstract
Inactivation of the antioxidantive substances is possible in the technological process of milk treatment. The most complete picture of free radicals oxidation can be received by hemiluminescence method. Indices of the free radicals processes in pasteurized milk obtained by various methods were analyzed at the beginning and at the end of storage life. Comparison of the results helped to establish effects of technological regimes and methods of production on the level of free radicals oxidation.
Dairy industry. 2012;(12):53-54
53-54
Fermentative hydrolysis of milk protein concentrate
Abstract
Optimal way and hydrolysis parameters for making protein hydrolyzates that can be applied as the main component of food products for people suffering histidinemia were chosen as a result of research work. Principle stages of hydrolysis, effects of temperature and ratio of components used for achieving predetermined characteristics are discussed in the article.
Dairy industry. 2012;(12):55-56
55-56
Bioconversion of milk whey constituents
Abstract
Special features of bioconversion of milk whey constituents at fermentation by viscous strains of Lactobacillus acidophilus 3e, 5e, H, H 3 and 7m 13 were studied. On the basis of the results received the strains 7m 13 and 5e were chosen for making desserts from fermented milk whey. Principle characteristics of the desserts prepared from fermented milk whey are given.
Dairy industry. 2012;(12):57-59
57-59
61-63
Milk proteins in the ice cream technology
Abstract
A new technology of low calorie ice cream with functional milk proteins of the line «Nutrilac» imitating milk fat flavor was worked out. Rheological characteristics of the ice cream mixture, functional-technological properties and biological value of the finished product were studied.
Dairy industry. 2012;(12):64-65
64-65
66-67
68-68
69-72
73-73