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No 11 (2015)
- Year: 2015
- Articles: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7432
Articles
What impede and what can contributeto the dairy sector development
Dairy industry. 2015;(11):4-
4-
Consumption of milk products and the program «The Products Card»
Dairy industry. 2015;(11):5-8
5-8
«Who is guilty?» and «What to do?»
Dairy industry. 2015;(11):9-12
9-12
Middle size enterprises have a good chance for development
Dairy industry. 2015;(11):14-15
14-15
Milk in the plus
Dairy industry. 2015;(11):16-17
16-17
Why traditional retail sale cannot repeat successof «Izbenka» and «VkusVill» when working with perishable products
Abstract
The author of the article tells about experience of the efficient work of the net «VkusVill-Izbenka» which sells perishable products. The success of the work-net is achieved due to the special features of working directly with supplying enterprises, logistics and information provision of the processes of buying, transportation and sales of goods.
Dairy industry. 2015;(11):18-19
18-19
Management of the supplying chainsfor the dairy sector: fresh solutions
Dairy industry. 2015;(11):20-
20-
Microbiological safety of the milk raw materials
Abstract
Reactivation conditions were determined by selecting the following factors: temperature stress and composition of the nutritive medium. Investigation of the morphological signs showed presence of both cocci and rods like sleeping forms of cells. Ability of the sleeping forms of the milk raw materials to survive in the course of technological process was determined by the high sensitive method of luminescent
microscopy. The isolated strains of the sleeping forms of cells are able to demonstrate biochemical activity in relation to proteins, fats and carbohydrates of the milk raw materials and milk products and to inhibit growth of lactobacteria and symbiotically exist with the strains E. coli and Staph. aureus. The methodology for determination of the sleeping forms of microorganisms in the microflora of canned products including milk products with extended shelf life was worked out.
Dairy industry. 2015;(11):22-23
22-23
Falsification of the fat phase of milk products with non-milk oils
Abstract
The items of normalization of the criteria for assessment of the fat phase of various groups of milk products are discussed. By the author opinion determination of the fatty acids rates and sterols content can not be considered identifying due to various reasons. The methods recently developed for identification of the fat phase composition allow differentiate milk raw materials according to composition as well as according to the absence of the non-milk fats added and parameters of safety.
Dairy industry. 2015;(11):24-26
24-26
«Bifilife» - the product of healthy nutrition recommendedalso for babies at the age of above 8 months
Dairy industry. 2015;(11):27-
27-
Innovations start with starter.New starter cultures ensure stable quality of thick yogurts
Dairy industry. 2015;(11):28-
28-
Sweet, but not sweet
Dairy industry. 2015;(11):30-31
30-31
90 years to the «Yarmolprod»
Dairy industry. 2015;(11):32-
32-
Properties of the enterobacteria isolated from milk products
Abstract
Complex sanitary-microbiological study of the samples of milk products (curds, cheese, sour cream, bioice-cream) produced with application of the biotechnological (starter and probiotic) microflora was carried out. The products contained increased level of the entero-bacteria (103-104 cfu/g) presented mainly by coli-bacteria. Considerable quantity of spoiling microorganisms (yeasts and moulds) was also found. Composition of the 17 isolated strains of the Gram-negative non-spore-forming microorganisms Escherichia coli, Klebsiella pneumonia and Kl. oxytoca, Enterobacter cloacae and E. gergoviae, Citrobacter freundii was studied. 100% of strains were sensitive to cephalosporins (cephotaxime, cetriaxone, ciprofloxiacine), nalilixic acid, amicacin, gentamicin and nitrophurantol. 56% of strains demonstrated phenotypical resistance to antibiotics of the tetracycline group - tetracycline, oxytetracycline and doxycycline. The strain E. gergoviae resistant against tetracyclines showed also resistance against ampicylline and chloramphenicol. The analysis ПЦР of the isolated tetracycline stable strains of the coli bacteria detected presence of the gene of resistance against tetracyclines tet(A) that tells about high spreading of this type of resistance among enterobacteria. The data received about frequency of detection of the antibiotics resistant strains of the bacteria of the ssp. Enterobacteriaceae can be used at net bases data about genetic profiles of the epidemiologically important strains of the microorganisms contaminating food products.
Dairy industry. 2015;(11):33-36
33-36
Clinical and physiological evaluationof the effectiveness of the kefir bioproduct
Abstract
Residual antigenicity of whey proteins explains necessity to develop ways of efficient bioconversion of the latters for receiving functional food ingredients and products. The expert assessment of efficiency of the kefir bioproduct for dietetic and prophylactic nutrition of children above three years old that contains hydrolyzate of β-lactoglobulin was carried out. Principle biochemical and serological indices of the samples of the blood of the patients suffering food allergy were studied. Specific antibodies that cause allergic reaction were not found. Introduction of the test product into the patients diet with daily consumption of the product for 14 days did not result in the change of concentration of total protein and circulating IgG and IgE antibodies specific to β-lactoglobulin.
According to the conclusions of the Institute of Nutrition of the Russian Academy of Medical Sciences the kefir bioproduct was given the status of dietary (prophylactic) food for children above three years with symptoms of allergies to milk proteins.
Dairy industry. 2015;(11):37-38
37-38
Immunoprophylaxis of infection diseaseswith the aid of fermented milk products
Abstract
Multi-level approach to the immunoprophilaxis with the aid of fermented milk products is discussed on the bases of the systematized scientific research works of the domestic and foreign scientists who study action of probiotics from both medical and technological aspects.
Having summarized their own researches related with antagonistic activity of lactic acid cultures against technically harmful pathogene and pathogene in some cases microflore the authors offered to consider antibiotic activity as production of bacteriocines and as a separate level of the multilevel approach to immunoprophylaxis.
Dairy industry. 2015;(11):39-41
39-41
Winners of the International Professional Tasting Competition«The product of the year - 2015»
Dairy industry. 2015;(11):42-43
42-43
Food safety and scientific solutions for developmentof the domestic industry of the competitive food ingredients
Dairy industry. 2015;(11):43-
43-
The All-Russian conference in Sochi
Dairy industry. 2015;(11):44-46
44-46
Development of the baby foods industry
Dairy industry. 2015;(11):47-49
47-49
All the best for children
Dairy industry. 2015;(11):50-51
50-51
Products for children nutrition:developments of the All-Russian Research Instituteof Cheese and Butter Making (VNIIMC)
Abstract
The article tells about development of the dairy butter and cheese intended for children and preparation of the draft of the interstate standards «The dairy butter for children nutrition. TU» and «Cheese for children nutrition. TU». Necessity to work out the products is substantiated.
Dairy industry. 2015;(11):52-53
52-53
54-56
Milk products «For Babies»
Dairy industry. 2015;(11):57-
57-
«Podvorie» - only natural milk products
Abstract
The author of the article tells about organization and development of milk production and processing that comply with the concept of the company: production of only natural high quality products starting with robotized modern dairy farm and processing of milk at the operations equipped with up-to-date foreign equipment.
Dairy industry. 2015;(11):58-59
58-59
New workshop for baby foods manufacturing in Kemerovo
Dairy industry. 2015;(11):61-
61-
If the appropriate bodies have come to examine the work
Dairy industry. 2015;(11):62-63
62-63
Reproduction of the high-yielding dairy cattle:efficiency of the veterinary control
Abstract
The article considers the main endogenous and exogenous factors that determine disintegration of neuroendocrine mechanisms of reproductive function regulation and reduce reproductive capacity of high-yielding dairy cows. The system of veterinary control of their reproductive function is outlined allowing maintain herd reproduction at optimal level. Implementation of methodological bases of preserving fertility and productive longevity of high-yielding dairy cattle depends on the qualification of zoo-veterinary specialists and use of the latest achievements of modern science and advanced practice in diagnostics, medicinal and prophylactic work.
Dairy industry. 2015;(11):64-65
64-65
66-67
68-70