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No 3 (2018)
- Year: 2018
- Articles: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7460
Articles
About governmental policy in the dairy sector
Dairy industry. 2018;(3):5-9
5-9
10-13
The triblock from the PROFITEX for the PET-bottle filling
Dairy industry. 2018;(3):14-14
14-14
Ethics and food safety
Abstract
Ethical issues related to the production of food products, including processing, and trade are considered. At the enterprises of the food industry the culture of production is the sphere of activity that is not legally fixed and cannot be established forcibly. But it is one of the most important aspects of the ethical practice of an enterprise, since it effects all aspects of production, including safety and social rights of workers, as well as foods safety and consumer health.
Dairy industry. 2018;(3):15-17
15-17
18-24
Transferring of the steam boilers working on solid fuel on the water heating operation regime
Abstract
Transferring of the steam boilers working on solid fuel on the water heating operation regime Some examples of transferring boilers from solid fuel on the hot water operating regime are considered. Experience of such up-grading at some milk processing enterprises including those ones producing fresh milk products, cheese, butter, concentrated whey demonstrated considerable advantages related with energy saving and reduction of the heat energy cost.
Dairy industry. 2018;(3):25-26
25-26
Austenitic rust-proof alloys
Dairy industry. 2018;(3):27-27
27-27
Extending sell-by date of the sweet butter
Abstract
Requirements to the sell-by date of the dairy butter are given. Changes that took place in butter fat phase and plasma when the products are stored at low plus temperatures are described. Factors effecting butter keepability and conditions needed for receiving high quality butter are considered.
Dairy industry. 2018;(3):28-32
28-32
Experience of concentrating raw milk materials in the film-type evaporators
Dairy industry. 2018;(3):33-35
33-35
Treatment of the dairy effluents. The best available technologies
Abstract
Treatment of the dairy effluents. The best available technologies On the 1 January 2019 modernization of the industry in the RF will start based on the principles of the best technologies available. The authors of the article suggest include in the informative-technical reference book of the best available technologies «Production of drinks, milk and milk products» the technology for treatment dairy effluents developed by the company AGK «ECOLOGY» that has been already introduced in some dairy sector enterprises.
Dairy industry. 2018;(3):36-38
36-38
Cleanlines - is the key to success
Dairy industry. 2018;(3):39-39
39-39
40-42
Functionary instruction of an ecologist at an enterprise
Dairy industry. 2018;(3):43-43
43-43
44-47
«Asiago», «Caciotta» and no only
Dairy industry. 2018;(3):48-49
48-49
50-50
Calmness, only calmness!
Dairy industry. 2018;(3):51-51
51-51
Up-to-date methods to control safety using express diagnostics of antibiotics in milk and ATF-luminometry Charm
Dairy industry. 2018;(3):52-53
52-53
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Abstract
Data about effects of some technological factors on the keepability of the developed fermented milk product are given. Changes in the quantity of the Lactobacillus reuteri LR1 cells and lactic acid bacteria XTC, active acidity in the course of storage of the fermented milk product with application of pure cultures Lactobacillus reuteri LR1 were studied as well as of the product on the base of Lactobacillus reuteri LR1 and lactic acid bacteria XTC. Three batches of the product were received by various methods and were placed for storing at 4±2 °С for 28 days for further assessment of keepability. Storage life of the product produced with simultaneous addition of the starter XTC and L. reuteri LR1 in milk and with introduction of pure culture L. reuteri LR1 in milk with yeast extract is 21 days. When L. reuteri LR1 was added in the coagulum fermented with XTC the time of storage was 7 days.
Dairy industry. 2018;(3):54-55
54-55
What ingredients are needed for innovative milk products?
Dairy industry. 2018;(3):56-57
56-57
Nikolai Nikitovich Lipatov - a scientist and a citizen. To 95 years since the birth day
Dairy industry. 2018;(3):58-58
58-58
59-62
«Unix» - a complex food supplement for the food industry
Dairy industry. 2018;(3):63-64
63-64
Curds cheese of the «Philadelphia» type
Dairy industry. 2018;(3):65-65
65-65
Milk-flour fermented products without gluten. Scientific-technological aspects of development
Abstract
Fermented milk-flour products of new generation free of gluten and possessing functional properties with complex raw materials composition have been developed. The basic requirement to flour has been formulated: flour should be hypoaller-genic. Results of the organoleptic properties study allowed give preference to buckwheat, rice and corn flours and their compositions such as buckwheat/rice, buckwheat/corn, rice/corn, buckwheat/rice/corn. Reconstituted whole and skim milk powders have been used to produce the product. It is advisable to add flour to milk before starter introduction. In this case microflora ferments not only milk components but also partially flour, and as a result digestibility of the product can be improved. The technology for receiving fermented milk-flour products has been offered. Microbiological and physical-chemical indices of the samples of fermented milk-flour products comply with requirements of the existing legislations by their properties and safety. The main technological problem at the production of milk-flour fermented products is preparation of homogeneous mixture before inoculation as well as ensuring of the required microbiological properties. Introduction of the fermented milk-flour products manufacturing will allow widen varieties of functional products for population of different age groups.
Dairy industry. 2018;(3):66-68
66-68
Production of milk fat replacers: new requirements - new technologies
Dairy industry. 2018;(3):69-69
69-69
70-75