Dairy industry

Peer-review scientific technical journal

Editor-in-chief

  • Tatiana Andreevna Kuznetsova

Publisher

  • Autonomous Nonprofit Organization Publishing Dairy Industry

Founder

  • Autonomous Nonprofit Organization Publishing Dairy Industry

Aims and Scope

Magazine addressed to professionals working in dairy production, the development of equipment and production of packaging and auxiliary materials.The scope of the journal, raw materials, technology of production of ingredients, packaging and distribution of finished products, Economics,
managing staff, resources and production.

Coverage

  • Technology. Equipment. Automatization
  • Row materials and ingredients. Packaging
  • Standardization. Manufacturing supervision
  • Manufacturing organization
  • Sales. Economy. Marketing. Logistics
  • Labour management. Staff training

 

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Current Issue

Open Access Open Access  Restricted Access Access granted  Restricted Access Subscription Access

No 4 (2019)

Articles

Present day trends in the dairy sector
Rybalova T.I.
Abstract
В начале текущего года прошли главные отраслевые выставки и конференции, на которых участники обсуждали настоящее и будущее молочного рынка. Представляем обобщенный перечень основных трендов и векторов дальнейшего развития молочной отрасли.
Dairy industry. 2019;(4):4-6
pages 4-6 views
Practice of introduction of new regulated requirements. Part 1. Names of the products containing milk with milk fat substitutes
Stratonova N.V., Makeeva I.A.
Abstract
Для эффективного использования терминов в любой профессиональной деятельности важен принцип системности, то есть единство, целостность всей совокупности применяемых понятий, терминов и определений. Вместе с тем системность терминологии достигается с помощью строгого нормирования значительной части лексики и определенных правил составления фраз или текстов.
Dairy industry. 2019;(4):7-9
pages 7-9 views
Labeling with the signs «organic», «bio», «eco», «natural»
Nechaeva E.B.
Abstract
Каждый производитель стремится привлечь внимание покупателя. С этой целью используют различные маркетинговые ходы, в том числе и указание на упаковке продукта дополнительной информации. В последнее время растет категория потребителей, ведущих здоровый образ жизни. Именно с расчетом на них и производятся продукты, маркируемыекак«органик», «эко», «био», «натуральный». Давайте разберемся в правомерности использования этих терминов.
Dairy industry. 2019;(4):10-12
pages 10-12 views
Upakovka - 2019
- -.
Abstract
В 27-йМеждународной специализированной выстав-ке«иракоика-2019» в «Экспоцентре» участвовало более 200 компаний. Экспоненты представили упаковочное оборудование, машины для производства упаковки и вспомогательных средств, а также упаковочные материалы для пищевой, фармацевтической и косметической промышленности.
Dairy industry. 2019;(4):13-13
pages 13-13 views
Aseptic bottle against aseptic package
Grogol V.V.
Dairy industry. 2019;(4):14-15
pages 14-15 views
Situation and measures of the governmental support
- -.
Dairy industry. 2019;(4):16-18
pages 16-18 views
Trading relations of Russia and Germany in the field of food and packaging equipment
- -.
Abstract
В день открытия международной отраслевой выставки upakovka 2019 состоялся традиционный брифинг представителей Союза немецких машиностроителей (VDMA) с российскими журналистами. О рынке пищевого и упаковочного оборудования рассказали Вера Фриче, представитель Департамента пищевого и упаковочного оборудования VDMA, и ее коллеги из Представительства VDMA в России и Агентства внешнеэкономической деятельности ФРГ в Москве.
Dairy industry. 2019;(4):19-21
pages 19-21 views
Existing methods for laboratory control
Vorontsova O.L.
Dairy industry. 2019;(4):22-25
pages 22-25 views
Criteria of the raw milk assessment used to obtain products with guaranteed quality
Yurova E.A., Meldenberg D.N., Parfenova E.Y.
Dairy industry. 2019;(4):26-29
pages 26-29 views
Lactic acid lactococci as a main acid forming component
Sviridenko G.M., Shuhalova O.M.
Abstract
Properties of the lactic acid lactococci as a principle acid forming component of the bacterial starters for milk products fermentation including cheese were studied. Dynamics of changes of the viable cells number, titratable and actual acidities at different temperature (4, 10 and 30 °C) and salt concentration (4 and 7 %) in milk media was also considered.
Dairy industry. 2019;(4):30-33
pages 30-33 views
LGG® - benefit based on science
Gorina T.A.
Dairy industry. 2019;(4):34-35
pages 34-35 views
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
Begunova A.V., Rojkova I.V., Shyrshova T.I., Novikova I.S.
Abstract
Activity of the antomicrobial components (AC) produced by Lactobacillus reuteri LR1 has been determined and indicating strain for checking possible application of functional components produced by Lactobacillus reuteri LR1 in the food sector has been chosen. The indicating strain suitable to determine activity of the AC produced by the Lactobacillus reuteri LR1 has been established by two methods: growing mixed population and hole diffusion in agar. Three conditionally pathogene strains have been taken as indicating ones: E. coli ATCC 25922, S. typhimurium and S. aureus ATCC 6538. Their number in the food products is given in the legilslating documents. The highest activity the strain L. reuteri LR1 demonstrated in relation to the strain E. coli ATCC 25922. Survival of the strain was 61,1 % after 24 h and 25,6 % after 48 h of mutual cultivation at 37±1 °С. Survival of the S. aureus ATCC 6538 and S. typhimurium after 24 and 48 h of mutual cultivation at 37±1 °С differed slightly and was 75,02 and 70,8-68,9 % correspondingly. The strain E. coli ATCC 25922 has been chosen as an indicating strain.
Dairy industry. 2019;(4):36-37
pages 36-37 views
The page of a technologist. Organoleptic analysis of curds
Zobkova Z.S.
Abstract
Согласно Приложению 3 к ТР ТС 033/2013 «Органолептические показатели идентификации продуктов переработки молока» внешний вид и консистенция творога описываются так: мягкая мажущаяся или рассыпчатая с наличием ощутимых частиц молочного белка или без них; при добавлении пищевкусовых компонентов с их наличием. То есть для творога характерны два принципиальных вида консистенции: мягкая и рассыпчатая. В то же время не существует нормативных документов, описывающих критерии оценки соответствующей консистенции. Таким образом, определенная нормативно граница между мягкой мажущейся и рассыпчатой консистенцией отсутствует. Так ли это?
Dairy industry. 2019;(4):38-38
pages 38-38 views
Non-standard solutions for new products
Evdokunina E.A.
Dairy industry. 2019;(4):39-39
pages 39-39 views
Formation of taste and aroma of mould cheeses
Volodin D.N., Hurshidov A.T., Gladik I., Murashov V., Sadovaya T.N., Evdokimov I.A., Kulikova I.K.
Dairy industry. 2019;(4):40-42
pages 40-42 views
pages 43-44 views
Selection of the antioxidants complex for the milk systems using physical-chemical methods
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
Abstract
Supplements containing oligomer proantocianidines and vitamins have been approbated as antioxidants for probiotic curds product. Combination of the grape seeds extract (in the dose ensuring 50 % of the recommended daily intake of the proantocianidines) and polyvitamin premix 730/4 (in the dose ensuring 50 % of the adult intake of the vitamin C when consuming 100 g of the product) has been chosen for the product enrichment.
Dairy industry. 2019;(4):46-49
pages 46-49 views
Problems and prospects of the domestic dairy sector development
Haritonov D.V.
Abstract
Complete processing of whey considerably reduces loads on treatment plants and improves production ecology as a whole. Possible ways of milk resources processing aimed at manufacturing of new functional products have been considered including treatment in the electric field, treatment with electric-magnetic irradiation, physical and acoustics methods.
Dairy industry. 2019;(4):50-52
pages 50-52 views
Import and export of casein
Goroshchenko L.G.
Dairy industry. 2019;(4):54-55
pages 54-55 views
Application of whey protein in the production of cream mass of lowered sugar capacity
Magomedov G.O., Plotnikova I.V., Magomedov M.G., Polyanskii K.K., Pisarevskii D.S.
Abstract
Edible cream-like pastes have always been of interest for consumers. They have a number of advantages over other confectionery pastes: high production efficiency, high demand and digestability, gentle creamy foam-like structure. However, they also have a number of drawbacks such as non-homogenous consistency, low porosity, high sugar capacity and caloric content, low nutritional value. It is not just the chemical composition of ingredients or their basic physical, structural and mechanical properties, but also the design of whipping machines and the whipping settings that affect the way such pastes develop their foam-like structure and other properties. The paper evaluates possibility to produce cream-like food masses without sugar on the molasses base using highly efficient experimental semi-industrial whipping plant. For production dry whey protein, molasses with high sugar content and special fats were applied. The authors studied effects of the recipes components ratio on the quality and structural-mechanical properties of the mass. The optimal quantities of the components have been chosen and the best quality characteristics. The samples received possess improved quality, reduced sugar capacity, caloricity, improved food and biological values. Introduction of the presented development will allow increase application of secondary milk raw materials, intensify production process, reduce power and labor input, 1,5 times prime cost of products, content of digestible carbohydrates by 50 %, the caloric content of products by 126 kcal, to reduce floor spaces.
Dairy industry. 2019;(4):56-58
pages 56-58 views
Technological aspects of milk molasses processing. Part 5. Concentrating, crystallizing and drying
Dymar O.V., Soroko O.L., Mikluh I.V., Sokolovskaya L.N., Zabelo T.N.
Dairy industry. 2019;(4):59-63
pages 59-63 views

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