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No 5 (2016)
- Year: 2016
- Articles: 28
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7438
Articles
Trends on the Russian milk market
Dairy industry. 2016;(5):4-5
4-5
Experience of the intersectors self regulation The interview with A.I.Borisov
Dairy industry. 2016;(5):6-7
6-7
Cooperation with trading networks on the items of application of the Customs Union technical regulations
Dairy industry. 2016;(5):8-11
8-11
12-14
15-19
«The Milk Industry - 2016» demonstrates revival of the market
Dairy industry. 2016;(5):20-28
20-28
29-31
Items of normalization and control of antibiotics in milk, milk products and other products of animal breeding
Abstract
Global application of antibiotics in the animal breeding resulted in catastrophic consequences. Possibilities to normalize control of antibiotics in milk and milk products are discussed. The list of measures undertaken with the aim to solve the problem of residual levels of antibiotics in foods is given. The FIC of Nutrition and Biotechnologies demonstrated results of the monitoring of the antibiotics resistance of milk contaminants.
Dairy industry. 2016;(5):32-37
32-37
The control work for farmers The interview with Yulia Eliseeva
Dairy industry. 2016;(5):38-39
38-39
At the aid of a microbiologist
Dairy industry. 2016;(5):40-40
40-40
You don’t agree with the conclusion of the controlling organizations - your algorithm of action
Dairy industry. 2016;(5):41-41
41-41
Sampling of the products: quality is guaranteed
Dairy industry. 2016;(5):42-43
42-43
44-47
Assessment of the technological indices of the herd milk
Dairy industry. 2016;(5):48-48
48-48
Widening of the products range
Dairy industry. 2016;(5):49-49
49-49
Items of safety of the fermenting preparations application
Abstract
The normative base of using enzymes preparations at food products manufacturing has been considered. Requirements to the enzymes origin from the point of view of their safety and assessment including receiving of the new types of ferments in relation with possibility to produce ferments using gene-modified biological objects are given.
Dairy industry. 2016;(5):50-52
50-52
53-55
Starter cultures AiBi® for matsony - varieties of tastes and speed
Dairy industry. 2016;(5):56-58
56-58
Fermented whey desserts - optimal application of resources
Dairy industry. 2016;(5):59-59
59-59
Lipidomics of dairying
Dairy industry. 2016;(5):60-61
60-61
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Abstract
Application of the hydrolyzate of beta-lactoglobulin (product of biotechnological whey modification) is proposed to obtain fermented milk beverages with reduced residual antigenicity. Great practical importance in development of yoghurt drink formulation with low-allergy properties is given to the selection of the ratio of normalized milk mixture and hydrolyzate of beta-lactoglobulin as well as the starter cultures microorganisms, providing active formation of lactic acid, the necessary strength and structure of the milk coagulum, including also production of exopolysaccharides. The possibility of using mixtures of different starter cultures from the Chr. Hansen Company’s collection has been studied to obtain yoghurt drink of high quality. The effects of mass fraction of beta-lactoglobulin hydrolyzate and variations of starter cultures applied on microstructure and rheological properties of the finished product have been evaluated after fermentation of the normalized mixture during 5 hours at the temperature 40 °C. It was found that all starter cultures applied produced exopolysaccharides some of which were located in the pores of the gel protein net. They did not fully ensure resistance of the system to syneresis. Some exopolysaccharides interacted with the protein matrix, fixing on its surface and filling the whey pores. It was found that optimal ratio of the normalized mixture and hydrolyzate of beta-lactoglobulin is 80:20 and it was recommended to use the ratio for the production of low-allergy yogurt with a relevant quality level applying the starter culture F-DVS-YF-LX700.
Dairy industry. 2016;(5):62-63
62-63
The technology of the curds dessert product (pudding) with application of ultrafiltration
Abstract
In the article, scientific area of research work is substantiated. Processes of immobilization of the complex of the following cultures Propionibacterium freudenreichii, Bifidobacterium bifidum and Bifidobacterium longum in the biopolymer gel and carrageenane Recodan CM Veg were studied. Ultrafiltration of the fermented skim milk was carried out on an industrial scale using the plant DDS Silkebord. Formation of the structure was studied with the aid of the mixture of protein base received by ultrafiltration and cream and special ingredients (stabilizers and thickeners). For improvement of the organoleptic indices berries concentrates and extracts were applied. Technological scheme of the curds dessert product (pudding) manufacturing was worked out and results of the study of the physical-chemical and microbiological indices are given. As a result, the technology and normative documentation were developed and new items of the technological solution are described in the patent for the invention.
Dairy industry. 2016;(5):64-65
64-65
The rheological characteristics of the ice cream mixture containing NF-curds whey concentrates
Abstract
The main object of the work was to study rheological properties of ice cream mixtures with different replacing dry skim milk by fluid neutralized NF-concentrate of cottage cheese whey. The frequency dependence of effective viscosity and tangential stress have been built by using the rotational viscometry method by means of the device «Rheotest-2.1 ». Based on analysis of the dependences the authors have concluded that all samples of mixtures belong to pseudoplastic fluids. To describe the flow curves Ostwald de Ville's equation has been used that determines the constant coefficients for all experimental samples. The paper studies the dependence between viscosity of undefeated structure of mixture and the degree of replacing dry skim milk by NF-concentrate. For the mathematical description of the given dependence regression equation has been derived. It has been determined that the replacing of 30% dry skim milk by NF-concentrate has no significant effect on viscosity of the mixture. Results of the study should be considered by developing new kinds of ice cream that contains whey NF-concentrates and by choosing technological regimes during freezing.
Dairy industry. 2016;(5):66-68
66-68
«Bifilife» - bioproducts of diet (health and preventive) nutrition for preschool and school age children
Dairy industry. 2016;(5):69-69
69-69
Synthesis of fucose
Dairy industry. 2016;(5):70-71
70-71
72-76
77-78
79-79