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No 11 (2014)
- Year: 2014
- Articles: 24
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7420
Articles
Optimization of production: substantiation of applying complex food supplement «Milkstab» in the curds product manufacturing
Dairy industry. 2014;(11):1-1
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Milk is health. Prospects of development of the dairy industry in Siberia
Abstract
Конец лета и осень 2014 г. для специалистов молочной промышленности как всегда были насыщены различными мероприятиями, и открыл их Алтайский край, проведя в последние дни августа Международную практическую конференцию на указанную в заголовке статьи тему. Организаторы: администрация Алтайского края, Алтайский государственный университет, Международный колледж сыроделия, агентство деловых событий «Бостон» при поддержке Министерства сельского хозяйства РФ.
Dairy industry. 2014;(11):4-6
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We'll do all possible not to allow prices in
Dairy industry. 2014;(11):13-14
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Complex management of an enterprise Application of the solution CSB-System at the enterprise Apostels
Dairy industry. 2014;(11):16-17
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Assets management on the basis of the standards of the ISO 55000
Abstract
The article is devoted to the publication in 2014 of the ISO 55000 «Assets Management». The target auditoria of the standards and advantages that have appeared after publication are discussed. The standards will concern the leaders of the enterprises as well as technical management as far as their activity is closely related with assets management in all the stages of living cycle starting from the actives portfolio formation, buying, putting into operation, proper application, maintenance and repairing and ending with up-grading, replacement, writing off and selling. Activity of the Technical Committee on Standardization N 86 «Assets Management» is briefly outlined.
Dairy industry. 2014;(11):18-19
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Do you discharge your profit in the sewage system as before?
Dairy industry. 2014;(11):21-22
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Biotechnologies in the milk products manufacturing
Abstract
The share of the existing biotechnological products such as enzymes, vitamins etc. is about one third of the biological products. Microbial synthesis of aminoacids and microbial protein for foods receiving, production of biologically active supplements, biocorrectors and feeds is of great importance. The other actively developing direction is biotransformation of the nontraditional raw materials with the help of specially selected strains of microorganisms. Wide and positive application of enzymes in the dairy sector is well known during thousands years in cheesemaking. Relatively new direction that exists less than one hundred years is application of proteolitic ferments for obtaining hypo- and non-allergic products and quite a new possibility is application of enzyme preparations for changing functional-technological properties of the raw milk materials, for example receiving of bifidus-factor-lactulose and its derivatives from lactose or receiving of wheycasein protein complexes. Milk and milk products are considered to be the main suppliers of principle nutrients and biologically active substances for a wide group of consumers, that’s why key factors of protecting system of a human being and an animal such as angiogenin, lactoferrine, lactoperoxidase, lysozyme, pancreatic ribonucleases and other low molecular cation proteins of the fermentative nature produced from the secondary raw milk materials are urgent. They possess pronounced unique characteristics: antioxidantive, antimicrobial, immunomodulating, anti-inflammatory and antimutagenic action and as a result can be applied both in nutrition and in medicine.
Dairy industry. 2014;(11):24-27
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Physiological value of the functional milk products
Abstract
Technologies for receiving functional products were developed. Levels of the beneficial components were determined. Results of the feeding of laboratory animals demonstrated that it is advisable to create functional milk products with flowers pollen that improve consuming properties of the products manufactured.
Dairy industry. 2014;(11):28-29
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Application of the enzyme «Lactafree» in the low lactose products manufacturing
Abstract
The article contains information about ways that can be used to lower mass share of lactose in the milk raw materials intended for receiving low lactose milk products for dietetic and preventive nutrition. The knowledge allow to make conclusion about possibility and advisability to apply the ferment «Lactafree» for reducing mass share of lactose in milk products. Application of the enzyme «Lactafree» in the technologies for milk products manufacturing will give possibilities not only to widen range of dietetic products but also to allow people suffering lactase deficiency include milk products in their rations.
Dairy industry. 2014;(11):31-32
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Clinical trials of the fermented products «Bifilife»
Dairy industry. 2014;(11):33-33
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The concept of the development of the domestic production of food microingredients
Abstract
For implementation of some positions of the «Strategy of food and processing industry of the RF development for the period till 2020» the concept is being offered needed for development of the domestic production of food microingredients. Correlation of the concept with targets put forward in the state programs for development of the agrarian-industrial complex, provision of food safety is discussed. Situation with microingredients import, volumes of domestic production, evaluation of risks and costs as well as measures aimed at implementation of the Concept are outlined.
Dairy industry. 2014;(11):34-37
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Alternative possibilities for the industrial processing of milk whey
Abstract
Alternative possibilities for the industrial processing of milk whey The classification of whey treatment processes is given. The areas of applications of whey separation process are considered. Existing ways of membrane fractionation of whey are analyzed. Technological system for receiving some milk whey complexes was formulated.
Dairy industry. 2014;(11):44-48
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Improvement of the efficiency of whey processing
Dairy industry. 2014;(11):49-49
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Continuous desalting of whey by on-line electrodialysis. Present-day solutions for the dairy sector from the world leader
Dairy industry. 2014;(11):50-51
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Special features of acid whey processing
Abstract
Principle approaches to the acid whey processing and technological items of appropriate processes are outlined. Results of the research works carried out at the Institute of the Meat and Milk Industries and by the specialists working at the cheese making plants of the Belarus Republic the conclusion was made about possibility to process any type of whey and obtain high quality food and feeds products and to solve issues of ecological safety.
Dairy industry. 2014;(11):52-55
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Milk proteins
Dairy industry. 2014;(11):56-56
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The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
Abstract
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector Information is given about launching of the technology for production of dry demineralized milk whey that can replace import at the milk processing operations.
Dairy industry. 2014;(11):60-61
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Possibilities to pretreate whey for processing
Abstract
The authors have studied possibility to combine the methods of ultra-filtration and magnetic effect. The model for treating processing milk product in the constant magnetic field was offered. With the purpose of finding conditions for the most intensive process of separation equations for some combinations of coefficients were solved responding to various conditions of the process for protein-lipids compositions treated with constant electric and magnetic fields that change physical-mechanical properties of the compositions. When planning the experiment time of treating food emulsion in the magnetic field and induction of the magnetic field were taken as variables. For detail study of the above parameters effects on the constants of filtration the factor experiment was made with the aim to conduct filtration process. Relations between operating parameters of the working organs and varying parameters were established with the help of the UF-plant. The regression equations received experimentally may serve as mathematic models of new filtration processes that are advisable to be applied after developing special constructions for preliminary preparation of food emulsions. Rational regimes for treating different milk products including value of the magnetic field tension were found experimentally. Efficiency of treatment for various regimes of the medium feeding was evaluated by the change of the media fat levels on the exit from the plant. Analysis of the trials results allow to conclude that all the parameters studied effect the model medium. Design of the apparatus for treating whey was offered where maximum magnetic induction is gained in the channel of liquid flow. The device was offered for providing variation of magnetic treatment requirements that makes it possible to treat liquid both in longitudinal and cross direction of the flow. The model for treating milk product being processed in the constant magnetic field has been offered. Rational regimes for treating various milk products including value of the magnetic field tension were experimentally found.
Dairy industry. 2014;(11):62-64
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Nanofiltration of curds whey: theoretical and practical aspects
Abstract
The possibility of applying to the nanofiltration of cottage cheese whey pretreatment to reduce content in it of lactic acid and mineral salts were proved. The mathematical description of the regularities of concentration and demineralization of cottage cheese whey in the process of nanofiltration presented. The analytical expression depending demineralization level on the degree of compression were derived. The algorithm for determining the of demineralization level of whey developed by and recommended for use in the production in a fixed moment time of the nanofiltration process, on the basis of theoretical and experimental research.
Dairy industry. 2014;(11):65-66
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The seminar of the company «EFKO»: new ideas for the ice-cream producers
Abstract
В начале октября в Воронеже ГК «ЭФКО» провела специализированный семинар «Мороженое с заменителем молочного жира: особенности сырьевого состава, технологии производства, нормирования и контроля качественных характристик». Соорганизаторами мероприятия выступили компании «Палсгаард Р», «Хр. Хансен» и «СОЮЗСНАБ». В семинаре приняли участие более двадцати специалистов из разных регионов России.
Dairy industry. 2014;(11):67-69
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