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No 2 (2016)
- Year: 2016
- Articles: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7435
Articles
The Interview with V.V. Labinov. Results of 2015 and new drivers of the dairy cattle breeding development
Dairy industry. 2016;(2):4-7
4-7
8-9
More than 30 enterprises have joined the dairy cluster of the Vologda region
Abstract
The Dairy cluster have been organized in the Vologda region that combines large milk processing enterprises, milk producers, training and scientific-research organizations. The aim of joining is to improve competitiveness of the participants and thus to develop economic potential of the dairy branch.
Dairy industry. 2016;(2):10-11
10-11
Dairy sector in the Vologda region
Dairy industry. 2016;(2):11-11
11-11
12-19
Traceability as an instrument to ensure quality and safety of the finished product
Abstract
The world practice of using traceability as an instrument to ensure finished product quality and safety is based on making more strict requirements to the supplied raw materials and ingredients by introducing additional parameters and critical control points.
Dairy industry. 2016;(2):20-22
20-22
The milk analyzers «BENTLEY INSTRUMENTS». We are making the present and take care of the future
Dairy industry. 2016;(2):23-24
23-24
Control of the yogurts quality
Dairy industry. 2016;(2):25-26
25-26
Perspective ingredients on the base of the secondary milk resources
Abstract
Domestic enterprises are moving up to the technologies of the deep processing of milk resources with receiving of high quality ingredients - concentrates and isolates of whey proteins, their hydrolyzates and microparticulates, ingredients on the lactose base. They are received by ultra-filtration and electrodialysis methods.
Dairy industry. 2016;(2):27-27
27-27
Novelties for the milk products manufacturing. We never stand still!!!
Abstract
Complex food supplements and food complexes for fermented milk products of the categories «economy» and «premium» are offered. New items have appeared in the products range of the company «Food Stabilizers»: comples food supplements «Multitek P», «Stemix Lact», «Multitek Sol» - for fermented milk products and «Multitek» - for puddings and liquid chocolate.
Dairy industry. 2016;(2):28-29
28-29
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Abstract
Advantages of applying milk fat replacers in ice-cream production in view of the health, quality, physical-chemical and organoleptic properties of the finished product are discussed. The milk fat replacer «Ecoice 1003-32» is compared with milk fat and vegetable oils.
Dairy industry. 2016;(2):30-31
30-31
32-33
34-35
36-40
Bacteriophages and ways to reduce their quantities
Abstract
Effects of the bacteriophages on the beneficial starters’ microflora can be referred to as one of the dangerous factors in the fermented milk products manufacturing where starter cultures are applied. Principle reasons of the bacteriophages growth and ways to fight with them are outlined.
Dairy industry. 2016;(2):41-43
41-43
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Abstract
Dynamics of growth of the Greek yogurt popularity, special features of the yogurt production as well as widening of varieties and improvement of storage life due to the application of the starter cultures from the company DSM and lactase aimed at reduction of sucrose level in the product are discussed.
Dairy industry. 2016;(2):44-45
44-45
At the aid of a microbiologist
Dairy industry. 2016;(2):46-48
46-48
49-49
50-51
Amendments to the normative documentation for the concentrated milk and containing milk canned products with sugar
Abstract
In 2015 Amendments № 1 to the GOST 31688-2012 «Canned milk products. Concentrated milk and cream with sugar. Technical conditions» and Amendments №1 to the GOST 31703-2012 «Canned concentrated products containing milk with sugar. General technical conditions» were developed. The documents will start to work since 01.04.2016. The aim of the work was to correct the documents in compliance with the Customs Union technical regulations, new intergovernmental standards on raw materials and methods of control as well as to eliminate errors and inaccuracies.
Dairy industry. 2016;(2):52-54
52-54
Concentrated milk product with sugar and malt extract
Abstract
One of the modern trends of development of canned milk products with sugar technologies is the search for new raw materials and, in particular, the replacement of traditionally used sucrose with alternative sweeteners. The need for new kinds of sweeteners is primarily due to the fact that consumption of sucrose in human diets is limited, as it provokes such diseases as diabetes and obesity. Therefore, the aim of the study was to obtain a product of high nutritional value, possessing preventive properties. It is suggested to replace sucrose part in concentrated milk product (CMP) with sugar for malt extract. Samples of the CMP were produced with partial replacement of sucrose with a light malt extract, and then its physicochemical, organoleptic and microbiological quality indices were determined. As a result of the conducted research it was found that the share of replacement of sucrose for malt extract should not exceed 15 %, because higher concentration leads to a significant increase in viscosity. The introduction of the extract allows to obtain a product with high nutritional value and preventive properties by increasing the vitamins and minerals content; and reduction of the sucrose content. These laboratory studies were confirmed by production tests in the experimental manufacturing plant of OJSC «Training experimental dairy factory» of the Vologda State Dairy Farming Academy named after N.V.Vereshchagin» and gave positive results. Specifications and technological instruction have been developed for the product offered.
Dairy industry. 2016;(2):55-57
55-57
58-60
61-63
64-65
How quickly and reliably to get rid of mould and coli bacteria
Abstract
Critical risk points of the microbiological hazards at the milk processing plants as well as the negative consequences of the mould and coli bacteria presence have been analyzed. Possibilities to ensure sanitarian norms by applying complex disinfection preparations based on the polymer guanidines such as, for example disinfecting agent «Biopag-D» are outlined. Practical results and recommendations are given concerning application of the domestic innovative disinfecting agents in the dairy sector.
Dairy industry. 2016;(2):66-68
66-68
69-71
72-73
Investment programs of modernization on the base of the real production recording
Abstract
Approaches to the organization of the real production recording system using measuring means to measure raw materials quantities, semifinished products and finished milk products at the technological sections and at the points where streams move from one operation to following are discussed.
Dairy industry. 2016;(2):74-76
74-76
Book reviewa
Dairy industry. 2016;(2):76-76
76-76
77-79