Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 7 (2009)
- Жылы: 2009
- Мақалалар: 32
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7348
Articles
What does a consumer want to know about a product?
Dairy industry. 2009;(7):4-4
4-4
5-8
In spite of the crisis
Dairy industry. 2009;(7):9-9
9-9
10-12
13-13
What to do?
Dairy industry. 2009;(7):16-19
16-19
Ingredients beneficial for health
Dairy industry. 2009;(7):19-20
19-20
Products of the company «Zolotye luga»
Dairy industry. 2009;(7):21-21
21-21
Products on the basis of goat milk
Аннотация
Goat milk characteristics are given. Application of goat milk in baby foods, nutrition of pregnant and breast feeding women is substantiated. The article also contains information about development of the products with goat milk intended for these categories of consumers. Composition and technological process are given.
Dairy industry. 2009;(7):22-23
22-23
Various fillers for baby food products
Аннотация
Some aspects of development of milk based products intended for children, school children and teenagers are discussed. One of the possible ways for working out such products is application of fruit, berries and vegetable fillers. After survey carried out among children and school children taste priorities have been found.
Dairy industry. 2009;(7):24-25
24-25
Products of gerodietetic nutrition
Аннотация
Technology of sterilized milk products - liquid milk and milk beverages fortified with vitamins, minerals and fibres in accordance with physiological requirements of elderly people has been developed. (TU 9222-401-00419785-05 and Amendment N1).
Technology for sterilized poly-component milk drinks including natural or dry milk, vitamins and micro elements complexes, solutions of easily digested carbohydrates and fibres is also outlined. Taking into account lactase deficiency of different degree spread among elderly people lactose levels in the poly-component drinks have been reduced to 3.2-3.7%.Total content of carbohydrates in the beverages has been increased to 5-7% due to fructose and dextrin maltose addition or due to application of vegetable components. Inulin and fructooligosaccharides have been used as soluble food grade fibres.
Dairy industry. 2009;(7):26-26
26-26
Prebiotics in the functional fermented milk products
Аннотация
Enrichment of curds products with ground cedar, whey proteins and complex prebiotic Lael allows receive products with predetermined chemical composition, improved organoleptic characteristics, hepaprotective and bifidogenous properties, high biological value, extended shelf life and healthy effect. Quality management with application of the HACCP principles actually guarantees manufacturing of high quality and safe products.
Dairy industry. 2009;(7):34-36
34-36
Trends in the market of fermented milk products with grains
Аннотация
Principle trends of development in the field of cultured milk products with grains in the domestic and European markets are outlined. Information about milk products with grains and their producers is given. Consumption growth of such products and necessity to further investigate and improve technologies of compositions with grains for their application in fermented milk products manufacturing are underlined.
Dairy industry. 2009;(7):37-38
37-38
Effects of vegetable raw materials on consuming properties of bioproducts.
Аннотация
Research work carried out with the aim to study oat and rice flour effects on consuming characteristics of cultured milk products containing bifidobacteria is described. Analysis has been made by profile sensor method. It has been found that addition of vegetable raw materials gives possibilities to get bioproducts characterized by high consuming properties.
Dairy industry. 2009;(7):38-38
38-38
Milk containing products with vegetable raw materials
Аннотация
Recently production of functional milk products with application of raw materials of vegetable origin, soy isolates and vegetable oils has been widely used. Results of the research work have been taken as a basis for creating new milk containing products with high nutritive value. Biocorrector has been developed based on milk and vegetable oil containing high level of living bifidobactria providing probiotic qualities of the product. The product has been patented (Pat.N2287944.published on 27.11.2006. Bulletin N33).
Technology for receiving cheese product containing soy and rice flour in optimal ratio has also been worked out (Pat. N2308197, published on 20.10.2007. Bulletin N29).
The results obtained give possibility to make a conclusion that application of vegetative ingredients in manufacturing of milk containing fermented products improves nutritive and biological value of the products.
Dairy industry. 2009;(7):40-41
40-41
Selenium content in milk products
Аннотация
Information about selenium levels in curds and whole milk in 25 districts of the Orenburg region is given. The micro element content in cuds was in the range of 102-341 mcg/kg and in the whole milk -23-48 mcg/l. Average concentrations of selenium in the milk products were
140 mcg/kg and 30 mcg/kg correspondingly. Geterogenous distribution of selenium in the Orenburg region is stressed. The highest levels are characteristic for the North-West areas.
Dairy industry. 2009;(7):42-43
42-43
Market of the selenium containing products in Kemerovo
Аннотация
The market of products containing selenium in Kemerovo has been studied. It was established that the market can provide with such products only artificially fed babies, children after 3 years, pregnant and feeding women and people receiving enteral feeding. Besides selenium containing products the market can also offer biologically active supplements containing Se.
Dairy industry. 2009;(7):43-44
43-44
Vitaminized milk drink with peach juice
Аннотация
The article contains information about developments of milk drinks fortified with juices and vitamins made by the specialists of the Kemerovo Technological Institute of Food Industry (peach juice and premix Zolotoi shar). Technology and supplements doses are given. Organoleptic evaluation of the drink is discussed.
Dairy industry. 2009;(7):45-45
45-45
46-46
Fermented milk products with whey protein concentrate
Аннотация
Research work has been undertaken in the North Caucasian State Technical University with the purpose to receive cultured milks with whey protein concentrate. Traditional technology of the stirred fermented milks manufacturing was applied. Conditions for whey concentrate introduction, its dosage and starter culture were determined.
Dairy industry. 2009;(7):50-51
50-51
52-53
Low lactose fermented milk paste like product
Аннотация
Low lactose fermented milk paste product with wheat fibre that is added in the dose of 4% has been worked out. It was found that the product is characterized by good organoleptic properties and can be recommended for elderly people and people with intestine problems.
Dairy industry. 2009;(7):54-55
54-55
Low lactose curds product for school children
Аннотация
Principle aspects of the new technology of low lactose curds product development are outlined. Results of the investigations of lactose fermentative hydrolysis in milk are given. Technology and production scheme of low lactose curds product for school children are described.
Dairy industry. 2009;(7):55-56
55-56
Milk products with biogel from algae
Аннотация
Effects of fruit and berries flavors on organoleptic and rheological characteristics of milk desserts and drinks made on the basis of algae biogel have been studied. As a result ingredients and recipes choice has been substantiated. Technology for functional milk products based on biogel from sea weeds was worked out.
Dairy industry. 2009;(7):58-59
58-59
Cottage cheese with functional properties
Аннотация
Possibilities to enrich cottage cheese with probiotics and prebiotics have been studied. Optimum production regimes and prebiotic doses have been found. The doses established provide growth of bifidobacteria that is needed for cream coagulation. Technical documentation on the production of cottage cheese possessing functional characteristics was prepared and approved. The patent claim was submitted.
Dairy industry. 2009;(7):62-62
62-62
Ice cream with functional properties
Аннотация
Data on medical and biological testing of compound milk products (ice-cream) are presented. Functional supplements have been added to the ice-cream recipes (mineral premixes, biologically active agents from sea hydrobionts). It has been found that total cholesterol level in blood serum of mice fed for 14 days with standard ice-cream ration plus functional additives has reduced as compared with that one in the control group.
Dairy industry. 2009;(7):65-65
65-65
Sweetener from yakon for low caloric ice-cream
Аннотация
Complex investigations were carried out with the aim to optimize recipes, develop technology and to study chemical composition and properties of low caloric fruit and berries ice cream. Patented flavor-sweetener received by extracting yakon carbohydrate complex with curds whey and further bioconvection of inulin in the milk-vegetative extract with the enzyme 2,1-beta-D-fruktan-fructohydrolase has been offered as a main ingredient.
The produced ice-cream is characterized by high nutritive value and functional properties due to presence of inulin, fructose, lactose and ascorbic acid. It possesses antioxidantive and hypoglycemic action, increases body resistance and ability.
Dairy industry. 2009;(7):68-69
68-69
Effects of potassium iodide on activity of bifido- and propionic bacteria
Аннотация
The authors of the article have studied effects of potassium iodide on activity of probiotic microorganisms. It was found that potassium iodide in certain concentrations does not inhibit growth of propionic bacteria. It was proved that propionic bacteria are more resistant to the iodide action that bifidobacteria.
Dairy industry. 2009;(7):74-74
74-74
Kefir -tasty, healthy, beneficial. The milk combine Stavropol'skii
Аннотация
Isolation and identification of potentially beneficial microorganisms including that ones possessing antipathogenic activity from traditional Russian fermented milk products was carried out. Anticarcinogenic action of fermented milk products was assessed by investigation of the cultivated cells of the human large intestine with the DNA hurts and cytotoxicity that imitate various stages of cancer development.
Dairy industry. 2009;(7):75-75
75-75
Raw milk and milk products - a significant source of food toxic infections
Аннотация
Raw milk is analyzed in the article as a possible source of microbial and virus infection. The main criterion of safety demanded from raw milk at milk products manufacturing is health of domestic animals.
The list and characteristics of significant infections which can be transmitted through milk and milk products are given. The ways of spreading and methods for destruction of instigators are described.
Dairy industry. 2009;(7):78-82
78-82
Nontraditional sources of feeds
Аннотация
On the basis of carried out investigations it has been established that application of wastes after apples, Jerusalem artichoke and steviya processing as a feed supplement for lactating cows activates metabolism and improves milk production increasing its nutritive and technological values.
Dairy industry. 2009;(7):85-85
85-85
Antioxidantive activity of cow and goat milks
Аннотация
Investigation of the ferry induced hemiluminescence of natural cow and goat milks (mass fat share 2,5%) demonstrated considerable differences in antioxidantive activities of the milks. Antioxidantive activity of milk was studied on model system with lipoproteins of chicken egg yolk. It was found that natural goat milk possesses higher antioxidantive activity and that UHT treatment results in significant reduction of the activity of both milks.
Existence of the problem of the UHT-treatment effects on free radicals processes in milk and milk products was admitted.
Dairy industry. 2009;(7):86-86
86-86