Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 7 (2010)
- Жылы: 2010
- Мақалалар: 35
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7361
Articles
6-8
9-12
13-15
16-17
V POMOShch' MIKROBIOLOGU
Dairy industry. 2010;(7):18-19
18-19
20-22
«Bifilife» producers- leaders of the dairy industry
Аннотация
The whole milk production complex is being concentrated in the Mari-Turekskii butter and cheese plant: starting from the raw materials and finishing with ware-houses for produce storage. This makes milk processing and quality control considerably easier.
Dairy industry. 2010;(7):23-23
23-23
Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
Аннотация
Effects of lactitole on fermentation process and antagonistic activity of lactic acid microorganisms
The article deals with effects of lactitole (sugar replacer of the carbohydrate origin) on the process of fermentation and antagonistic activity of lactic acid microorganisms.
Dairy industry. 2010;(7):24-26
24-26
Effects of mutual cultivation of Bifidobacterium longum
Аннотация
B 379 M and Lactococcus lac-tis ssp. cremoris on accumulation of the extracellular metabolites have been studied. Combination of the cultures at the ratio 80:20 is characterized by higher antagonistic activity, synthetizes higher levels of exopolysacchrides and antimutagen substances than monocultures.
Dairy industry. 2010;(7):27-27
27-27
28-30
Activation of growth and protection of cultures with probiotic properties
Аннотация
Due to the research carried out efficient ways of activation of the associative growth and protection of cultures with probiotic properties as well as ways of providing their stability against thermoinactivation during storage have been established. The developed methods of stimulation of the associated growth of cultures with probiotic properties and their protection have become the principle basic concept of the technology for fermented products containing milk.
Dairy industry. 2010;(7):31-33
31-33
Comments of the Typical Technological Instruction on the standard for milk and cream concentrated with sugar
Аннотация
In the Instruction principle technological processes are described. Each of them has been amended and changed with indication of purposes and results of innovations. Comments to the document contain information that should be of interest for milk plants producing canned milk products.
Dairy industry. 2010;(7):34-37
34-37
38-41
Prospects of milk whey application
Аннотация
Parameters of the mutual coagulation of casein and whey proteins of milk are substantiated. Technological scheme for production of the lipid-protein concentrate from the secondary raw milk materials is considered. Amino acids composition of the lipid-protein concentrate is given.
Dairy industry. 2010;(7):42-43
42-43
Bifidogenous concentrate «Lactobel»
Аннотация
Technology for receiving bifidogenous concentrate based on protein-carbohydrate raw materials and enriched with lactulose due to targeted transformation of lactose has been developed. Normative documentation for the concentrate «Lactobel» has also been prepared. The concentrate has been tested in the recipes of ice-cream, fermented milks and other applications.
Dairy industry. 2010;(7):43-43
43-43
44-44
45-45
45-47
Supplements for yogurt
Аннотация
Results of the research work carried out with the purpose to study applications of new complex food supplements in the yogurt technology are given. Possibility to efficiently use new supplements for receiving products of the improved quality is shown.
Dairy industry. 2010;(7):48-51
48-51
Protein structure forming and thickening agents
Аннотация
Adjustment of the casein and whey protein ratios makes it possible to get compositions possessing structuring properties. Compositions with preliminary names «Dekstrol-F» and «Lactral-F» intended for biological value improvement and stabilization of quality indices of a wide range of milk products are characterized.
Dairy industry. 2010;(7):51-51
51-51
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Аннотация
The method of tagatose production containing sweetener from cheese whey was offered which includes ultrafiltration, enzyme hydrolysis of lactose, isomerization of the received carbohydrate galactose to tagatose, neutralization of solution by carbonic gas, removal of carbonate calcium deposit by centrifuging, deionization of the mixture with application of cation resin. The received tagatose can be considered as a perspective sweetener replacing saccharose in functional products technology (soft drinks, ice creams, desserts).
Dairy industry. 2010;(7):51-52
51-52
Fermented milk of mixed fermentation
Аннотация
Properties of the yeast Kluyveromyces lactis that ferment lactose have been studied. Results of the investigation of mutual effects of lactic acid bacteria and yeast in the process of fermentation and ripening are given. Possibilities to apply Kluyveromyces lactis in the technology of the fermented milk products of mixed fermentation have been substantiated.
Dairy industry. 2010;(7):53-54
53-54
Milk fat imitator for symbiotic products
Аннотация
Information is presented about receiving of the food composition imitating milk fat by cheese whey ultra-filtration with following microparticulation of the resulted UF-con-centrate. Regimes for the heat treatment and dispersing of the whey concentrate have been optimized. Technological scheme for receiving new milk fat imitator has been offered. Composition and characteristics of the imitator have been studied. Conception of working out symbiotic products based on the milk fat imitator has been developed.
Dairy industry. 2010;(7):55-56
55-56
57-57
58-59
Molecular distribution of proteins at ultra-concentrating of whey
Аннотация
Process of milk whey ultra-concentration and molecular weight distribution of proteins have been studied. Processes of ultra-concentration of two samples of milk whey received at different technologies of cottage cheese manufacture have been compared. The fractions enriched with whey proteins with definite molecular weights have been obtained.
Dairy industry. 2010;(7):59-59
59-59
Vacuum concentrating of milk protein products
Аннотация
Results of researches carried out for selecting temperatures for vacuum concentrating of liquid milk products are submitted in the article.
As objects of concentrating skim milk, milks with 3.0 and 5.0 % fat contents, milk whey and milk hydrolyzate have been chosen. Rational values of temperature and duration of process for milk products conservation have been determined.
Dairy industry. 2010;(7):60-61
60-61
64-66
Forms of moisture binding in products based on curds
Аннотация
State of water in functional products based on curds has been determined by the method
of differential-thermal analysis. Presence of water of various level of binding has been
found: free, physical-mechanical and physical-chemical. Intervals of water state at
different binding of water with material have been determined.
Dairy industry. 2010;(7):66-67
66-67
68-68
Fast frozen curds zapekanka
Аннотация
Possibilities to apply food fibers and fructose-galactose syrop from artichoke, vegetable phospholipids and natural antocianic color isolated from corn in the technology of fast frozen curds zapekanka production have been studied. Technological process has been developed and regimes of shock freezing have been substantiated allowing get a product with high consuming properties.
Dairy industry. 2010;(7):69-69
69-69
Social importance and economical efficiency of the technologies for fermented products
Аннотация
The complex method for evaluating social and economical importance of new technologies for receiving fermented products containing milk has been offered. Food, biological and energy values as well as probiotic properties of new products have been determined. Primary costs and milk volumes used have been compared and profitability of new products determined.
Dairy industry. 2010;(7):70-71
70-71
72-73
74-79
VYaChESLAV MIKhAYLOVICh BOGDANOV(1899 - 1989)
Dairy industry. 2010;(7):80-80
80-80