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No 10 (2014)
- Year: 2014
- Articles: 24
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7419
Articles
EC and Russia are not communicating vessels
Abstract
The situation is analyzed that arose in connection with prohibition of milk products importing to Russia from some countries. On the basis of the analyses conclusions are made about possibilities of the domestic producers and producers from other countries that are not engaged in the sanction adopted to provide the population of the RF with milk products.
Dairy industry. 2014;(10):4-5
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Pasteurized milk: how to extend life?
Abstract
В России, где расстояния исчисляются тысячами километров, ключевое значение с точки зрения формирования имиджа продуктового бренда имеет его жизнеспособность на полке, т.е. то, как долго содержимое упаковки соответствует указанным на ней характеристикам. Это объясняет растущий спрос потребителей на пастеризованное молоко и молочные продукты с увеличенным сроком хранения. Как правило, такие товары сегодня представлены в премиум-сегменте: их выпускают производители, ценящие удобство, ресурсы и репутацию покупателей, которые выбирают качество и безопасность.
Dairy industry. 2014;(10):10-11
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The pigging systems
Dairy industry. 2014;(10):12-13
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EnSURE finds contamination for seconds, and microbes - for 7 hours!
Dairy industry. 2014;(10):18-19
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Every innovation has its starting point
Dairy industry. 2014;(10):20-24
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Complex solutions from the «Russkaya Trapeza»
Dairy industry. 2014;(10):27-27
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Hygiene should be complete!
Abstract
The systems of organizing and implementation of the industrial sanitaria at food manufacturing enterprises are outlined. The schemes and plants for the CIP-cleaning and disinfection of the equipment, engineering communications, production rooms are given.
Dairy industry. 2014;(10):28-31
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Programmed for your success
Dairy industry. 2014;(10):36-37
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Osmotic pressure of milk whey and lactose
Abstract
The author solution of the problem of determination of the osmotic pressure of the solutions with complex composition is offered. Correlation of milk whey osmotic pressure with content of solved substances - lactose and ions of salts was proved. Pilot plant for studying reverse osmosis process was developed. Results of the experiments with curds and cheese whey are described.
Dairy industry. 2014;(10):38-39
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The methodology of making production report. Normative method of recording raw materials and other aids
Dairy industry. 2014;(10):40-45
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Protein module with functional ingredients
Abstract
The technology of protein module with functional ingredients was developed. On the first stage the minor components are mixed: vitamin-mineral premix, the complex of biologically active proteins of the milk «Milkang», preparations of the blood of the slaughtered animals, chicken lysozyme and iodine. Further the mixture is mixed with whey protein concentrate and milk powder. An important criterion of dry mixing is absence of multiple thermal operations. As a result increasing of the thermolabile ingredients dosing can be avoided. The protein module was ground at planetary ball mill. Quality of mixing was assessed by the coefficient of uneven distribution of the key component -ascorbic acid (1:6.10 -3) at different time of grinding. Minimum allowed time that provide given meaning of the coefficient of unevenness is considered to be an optimum duration of the process. The best indices of the unevenness coefficient (V с = 3,1) are achieved at the frequency of the mill bowl rotation 650 min -1 for 20 min. Results of the and electronic microscopy in the scanning probe microscope «Sover Next» allowed to make conclusion that at grinding dry protein module in the ball mill the particles size not only is getting smaller but also the nanostructure of the composing elements changes. Grinding in the ball mill at optimal regimes promotes improvement of the dry protein module bioavailability. The effect of bioavailability was confirmed in vivo on the young rats of the Vistar line and in vitro research of the protein module digestability in vitro before and after grinding. Thus possibility to receive unified form of the protein module with guaranteed composition and distribution of the components with improved bioavailability due to adjusting the components to the nanosizes from 20 to 80 nm was demonstrated. The results received put forward new tar gets in the sphere of development of scientifically substantiated principles of applying biologically active proteins in the compositions of specialized food products for determined groups of consumers.
Dairy industry. 2014;(10):49-50
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Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Abstract
Properties and indices of the ice-cream prepared with application of starter cultures with probiotic characteristics were studied. For receiving low fat ice cream cow milk, stabilizer, sugar and industrial starter cultures (3-5 %) were applied. Microparticulate of whey proteins (3 %) was also included in the recipe. It works as a stabilizer and emulsifier effecting physical-chemical indices of the ice-cream mixture and organoleptic properties. The microparticulare of whey proteins promotes improving of the product biological value and demonstrates prebiotic activity stimulating lactobacteria growth. The starter cultures were provisionally divided into 4 groups (according to the types of species). Each of the starters was presented by several samples from different producers. The mixture was coagulated at 37±1 °C during from5 to 10,5 hours depending on the starters group studied. The organoleptic analysis of the ice cream fermented to the acidity 75-85° T received the highest score. From the point of view of the technological process the optimal solution is to apply starter cultures containing symbiosis of microorganisms allowing to coagulate mixture for 7-9 hours. For getting preventive effect the lactic acid microorganisms levels in the probiotic ice-cream should be not less than 1 • 10 7 colonies forming units per g after 6 months storage. The ice-cream samples were stored in the cooling camera at the temperatures not higher than -18 °C. The levels of the lactic acid microorganisms were determined at the 1, 15, 30, 60 and 90 days. The samples inoculated with Lb.casei subsp. casei demonstrated the lowest viability degree: after 3 months storage the number of living cells was 0,5 • 10 6 colonies forming units per g. The count of lactic acid cultures from other groups at the end of the ice-cream storage life complied with requirements to the probiotic icecream. The pathogens were not detected in the trial samples in the course of storage. Two samples of the ice-cream received the highest score for their organoleptic indices. The number of lactic acid microorganisms in the samples at the end of the storing was 3 • 10 7 and 5 • 10 7 colonies forming units per g correspondingly. The choice of the starter cultures depends on the optimal regimes of the technological process taken by a producer and from the quality indices of the finish probiotic ice-cream both as a dessert and as a probiotic product.
Dairy industry. 2014;(10):51-53
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Preservation of iodine in fortified milk at sterilization and storage
Abstract
Results of the study of milk products enriched with various kinds of supplements containing iodine at sterilization in glass bottles and at ultra-pasteurization are given. They demonstrated high preservation of iodine at heat treatment and possibility to store the sterilized products in glass bottles and packs «Tetra Brick Aseptic» during 5 months without considerable losses of iodine.
Dairy industry. 2014;(10):54-56
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Protective properties of bifidobacteria in food products
Dairy industry. 2014;(10):57-57
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Country-style curds for school children nutrition
Abstract
The technologies for receiving country-style curds with the use of microbial concentrates of lactic and propionic acids microorganisms were developed. The bioproducts are characterized by high probiotic and consuming properties. Principle quality indices of the grain curds «Shkolnaya radost» were studied. Technical documentation was prepared and approved.
Dairy industry. 2014;(10):58-60
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Make the sledge ready in summer
Dairy industry. 2014;(10):62-63
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Items of standardization
Dairy industry. 2014;(10):64-64
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Production of the sour cream product «SolPro»
Dairy industry. 2014;(10):65-66
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Impacts of emulsifiers of the rheological properties of spreads
Abstract
Organoleptic properties and rheological characteristics of the products received with replacement of milk fat with milk fat replacers «Ecolact 1403-33TF» and «Ecolact 1403-35 TF» according to the recombined scheme of production were studied with the aim to find effects of various emulsifiers on the quality of spreads with mass share of fat 72.5 %.
Dairy industry. 2014;(10):67-69
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