№ 2 (2009)

The article contains information about activity in the All Russian Dairy Research Institute related to harmonization of the fund of existing technical documents (TU) with requirements of the Technical Regulation on fresh milk products. Amendments to 35 technical documents have been prepared, agreed and approved.

Situation in the market of raw materials for food sector, finished products and prospects for industry development and special fats sales in the world and in Russia is discussed.

Recommendations are given concerning preparation of the financial reports with the account of new amendments. Principle sections of a report are characterized.

Specialists of the All Russian Research Institute of cheese and Butter Making have developed a system for microbiological control at cheese manufacturing. Most important issues of the system are outlined and principle critical risk points, methods and means for controlling are given.

Components and food supplements that could be sources of GMO introduction in milk products are discussed. The method of GMP detection by polymerase chain reaction is described. Indication of GMO by this method has been done in the laboratory at the Kemerovskii Technological Institute of Food Industry.

The problem of salmonellosis occurrence, its sources, forms, symptoms and preventive measures are discussed.

Principle methods of raw milk decontamination, heat treatment, bactofugation and microfiltration are discussed. Together with aseptic filling milk products receive additional positive effect concerning safety.

Advantages of microfiltration in different milk products (cheese, milk with extended shelf life, protein concentrates etc.) manufacturing are given. Process of microfiltration and cold sterilization of milk are described.

Heat exchanging plants based on plates: coolers and heaters for milk, pasteurizing and cooling and other plants developed by the company Oskon are characterized.

Priciple characteristics of the ultra-filtration plants under the trade mark Vodopad UTK are presented.

Effects of the solids-non-fat content in raw milk on structural-mechanical properties of the finished products were investigated. Organoleptic and rheological indices of samples were evaluated. Optimal level of solids-non-fat in raw milk for cottage cheese production was found. Results of the study show that for receiving high quality finished product under conditions of Kemerovo region it is advisable to correct composition of raw milk applied by protein component addition.

Recommendations are given how to apply cream made with vegetable oils AKOBLEND and AKOTOP.

Effects of raw milk quality and technological factors on whey protein content in dry skim milk were studied. Effects of whey protein content in skim milk powder on structural and mechanical characteristics of liquid fermented reconstituted products were also evaluated. For receiving powdered skim milk with high WPNI indices it is advisable to choose milk by acidity and heat stability, to apply lower pasteurization temperatures and to avoid holding of concentrated skim milk before drying. Application of skim milk powders with high level of non denaturated whey proteins for manufacturing fermented reconstituted and recombined products is substantiated.

The article is devoted to the 5th anniversary of the department Standardization, certification and products quality management of the Moscow State University of Applied Biotechnology. Principle spheres of scientific work carried out by the specialists are outlined.