- -.
Dairy industry. 2011;(5):4-4
Dvinskiy B., Dvinskii B.
Аннотация
Situation in the field of milk production in Russia in the recent 10 years and prospects
of development are considered
Dairy industry. 2011;(5):5-7
Krikun T.
Аннотация
Problems related with development of the technical regulations of the EvrAzEC and
the Customs Union have been analyzed in the article.
Dairy industry. 2011;(5):8-10
Raeva N., Raeva N.
Аннотация
Principle items of the sanitarian-epidemiological requirements to the safety of the products
crossing the boundaries of the Customs Union that should be controlled are considered
in the article: terms and definitions, requirements to the foods labeling etc.
Dairy industry. 2011;(5):11-13
Malkov N., Malkov N.
Аннотация
In 2011 the Academy (ВГМХА) is celebrating the 100 jubilee. The article tells about
scientific activity of the higher educational establishment.
Dairy industry. 2011;(5):14-15
Lesnykh O., Lesnyh O.
Аннотация
The order of making accountancy related with recording of losses resulting from
defective products is explained.
Dairy industry. 2011;(5):16-17
Shikhov A., Shihov A.
Аннотация
Automation of the accounting and taxation recording with the help of the solution «1C:
Accounting at a milk processing plant» allows to get reliable data for solving some
management targets and make management more efficient.
Dairy industry. 2011;(5):18-19
Yurova E., Kobzeva T., Polyakova O., Yurova E., Kobzeva T., Polyakova O.
Аннотация
Ways of contamination of raw milk and milk products with xenobiotics and methods
of their detection are discussed.
Dairy industry. 2011;(5):20-22
Yurova E., Yurova E.
Аннотация
Comparing characteristics of the methods used for determination of carbohydrates in
raw milk and milk products are given.
Dairy industry. 2011;(5):23-26
Anan'eva N.
Аннотация
На вопросы отвечает
кандидат технических наук,
ведущий научный сотрудник
НИИ питания
Н.Р.Ефимочкина
Dairy industry. 2011;(5):27-27
- -.
Аннотация
Characteristics of the new probiotic starter cultures especially developed for the acidophilic
products manufacturing are discussed.
Dairy industry. 2011;(5):28-29
Kaukhcheshvili N., Kharitonov A., Sorokina N., Smirnov E., Kauhcheshvili N., Haritonov A., Sorokina N., Smirnov E.
Аннотация
Some items of receiving dry bacterial concentrates and lactic acid bacteria starters by
low temperature vacuum and freeze drying methods are outlined
Dairy industry. 2011;(5):30-31
- -.
Аннотация
The article tells about a new product developed by the company Probiotic in cooperation with the company Danisco in which the latest developments of the Danisco are
used.
Dairy industry. 2011;(5):32-33
Davidyan G., Davidyan G.
Аннотация
Various aspects of managing quality of supplied water and the water used at the milk
processing operations have been considered.
Dairy industry. 2011;(5):34-38
Shestakov S., Krasulya O., Artemova Y., Tikhomirova N., Shestakov S., Krasulya O., Artemova Y., Tihomirova N.
Аннотация
The technology of the sonochemical preparation of water based on one of the effects
of the high energy chemistry has been considered. The technology can be applied for
reconstitution of milk drinks for school children and is ready for launching at the combines
producing foods for school children nutrition.
Dairy industry. 2011;(5):39-43
Matvievskiy A., Ovchinnikov V., Matvievskii A., Ovchinnikov V.
Аннотация
Possibilities and advantages of applying the method of combined effect on water with
the aim to prevent and scale deposit in the heat exchanging equipment have been considered.
Dairy industry. 2011;(5):44-45
Kanunnikova E., Kanunnikova E.
Аннотация
Problems related with maintaining sanitarian and hygienic cleanliness of the dairy operation
and their solutions with the aid of the modern disinfecting agent have been considered.
Dairy industry. 2011;(5):46-47
Murkis M., Murkis M.
Аннотация
Items of improving sanitarian-hygienic state of a food processing operation due to
elimination of cross contamination are discussed. Transition to the system of color
coding of utensils used for cleaning of different sanitarian zones at an enterprise is
considered to be an efficient way.
Dairy industry. 2011;(5):48-49
- -.
Аннотация
На вопросы отвечает
доктор технических наук,
заслуженный работник
пищевой индустрии РФ,
заведующая
лабораторией новых
технологических
процессов производства
цельномолочных
продуктов ВНИМИ
З.С.Зобкова
Dairy industry. 2011;(5):50-52
- -.
Аннотация
Principle vitamins present in milk are given and the vitamin premix worked out by the
«Bifilife» company for milk products fortification is presented.
Dairy industry. 2011;(5):53-53
Mel'nikov V., Melnikov V.
Аннотация
Special fats and oils that are applied for milk products receiving are briefly characterized.
Technologies for production of milk fat replacers are considered: hydrogenation
and overesterification.
Dairy industry. 2011;(5):54-55
Tvorogova A., Samoylov A., Tvorogova A., Samoilov A.
Аннотация
Results of the study of the technologically important indices of milk fat replacers as
well as compositions with milk fat and their effects on the ice-cream consistency and
structure have been considered in the article.
Dairy industry. 2011;(5):56-58
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
Аннотация
Investigation of the milk whey composition by the capillary electrophoresis method
can be used as an alternative of the liquid chromatography.
Dairy industry. 2011;(5):59-59
Smol'nikov N., Smolnikov N.
Аннотация
The main approaches to the choosing directions of milk whey processing and appropriate
equipment have been discussed in the article.
Dairy industry. 2011;(5):60-61
Polyanskiy K., Titov S., Sayko D., Shakhov A., Polyanskii K., Titov S., Saiko D., Shahov A.
Аннотация
An apparatus has been offered for eliminating drawbacks of the existing method of
the electrofloatating separation of whey components. Current does not go through whey
being processed.
Dairy industry. 2011;(5):62-63
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
Аннотация
Composition and functional-technological properties of milk protein concentrates
received by ultra-filtration have been considered in relation with applying in the products
with foam like structure. Distribution of protein fractions depending on protein
mass share has been defined. It was shown that increasing of protein mass share results
in increasing absolute content of all the nonessential amino-acids.
Dairy industry. 2011;(5):64-65
Buchakhchan Z., Evdokimov I., Alieva L., Buchahchan J., Evdokimov I., Alieva L.
Аннотация
Technology for receiving functional milk desserts based on skim milk containing chitosan
and sodium alginate has been developed.
Dairy industry. 2011;(5):66-67
Volkova T., Kravchenko E., Volkova T., Kravchenko E.
Аннотация
Principle positions of the typical technological instructions that are needed for whey
powder production, milk albumin and whey protein dry concentrates are described.
Dairy industry. 2011;(5):68-68
Prisyazhnaya S., Gorelkina T., Uvarova L., Prisyazhnaya S., Gorelkina T., Uvarova L.
Аннотация
Functional food products of the improved biological values have been developed and
produced. It is advisable to apply some products of bee-keeping in the milk products
(cheese cakes and milk shakes) manufacturing because it results in increasing contents
of amino-acids, lipids and phospholipids.
Dairy industry. 2011;(5):69-69
Musina O., Musina O.
Аннотация
Theories of hunger, appetite and satiety have been analyzed. The formula of poly-component
milk products possessing ability to cause feeling of preabsorbing and postabsorbing
satiety has been theoretically grounded. The conclusion was made that recipes
of such products should be based on combination of milk and grain raw materials
with low energy value, high protein content and low level of fats.
Dairy industry. 2011;(5):70-71
Ganina V., Tereshina E., Karpychev S., Ganina V., Tereshina E., Karpychev S.
Аннотация
Functional milk containing product has been developed on the basis of the complex
consisting of the probiotic bacteria and natural vegetative raw materials.
Dairy industry. 2011;(5):72-72
Makarova O., Lisin P., Pas'ko O., Makarova O., Lisin P., Pasko O.
Аннотация
In accordance with the existing trends in the dairy sector combining of products with
vegetable raw materials is considered to be a promising direction of scientific research
work. Varying of the recipes ingredients with the help of computer modeling allows
to create food products with predetermined chemical composition.
Dairy industry. 2011;(5):73-74
Dvinskiy B., Dvinskii B.
Аннотация
Review of the exhibition and the conference that took place in the frames of the
XI International Forum «The Dairy Industry» (15-18 March, Moscow, All-Russian
Exhibition Center) is given.
Dairy industry. 2011;(5):75-84
- -.
Аннотация
New solution in the field of filling - the filling line of the Italian company FOUR-ONE
SRL is presented
Dairy industry. 2011;(5):85-85