№ 7 (2012)

The target to arrange export of milk to the EC is considered in the article as a process for receiving two approvals: for exporting from the Russian Federation and for importing to the EC. The article contains step-by-step regulatory guide for a Russian exporter how to comply with noncontract (veterinary-sanitary) requirements for supplying milk and milk products to the EC. Private and public legislation items of the deals are considered.

Items of legislation that are being valid at present for the dairy industry of Russian Federation and will function in the frames of international and interstate agreements have been considered.

The article tells about considerable changes in legislation documents related with dairy sector in recent five years. As a result reformation of the technical regulation system started and a decision was adopted to revise standards including ones covering canned milk products. In this connection the laboratory of canned milk products in the period since 2007 till 2011 worked out 13 national standards on all the kinds of milk, composite and containing milk canned products as well as on raw milk materials. The standards were harmonized with international ones, up-graded, unified, emended and made actual. Summarizing information about added most important characteristics, indices, requirements, terms and definitions is presented.

Special features of curds production using the method of ultra-filtration of fermented coagulum have been considered. The technology given allows receive finish products with improved nutritive value and keepability

With the aid of the plants described in the article that can replace dispersers, homogenizers, colloid mills etc. dairies will have possibility to improve quality and to considerably increase the variety of the products offering for the food market new original items.

In article the materials used for packing curds, their brief characteristic, advantages and disadvantages are considered.

Adantages of using equipment for disinfection and sterilization and equipment operating on the basis of ozone technology are considered.

Milk whey and products that can be obtained from whey and can be applied as ingredients for foods manufacturing are briefly characterized.

Possibilities to apply ultra-filtration to treat skim milk on an industrial scale and ways to use received filtrate and concentrate are considered.

Pepsine hydrolysates of lactoferrine possess higher antibacterial activity against E.coli (MIC to1.8 · 10 -2 mg) than native moleculae (MIC 20 mg). The greatest effect have been noted during the first 4 hours of proteolysis. Prolongation of the process results in decreasing antibacterial activity of the hydrolysates formed due to loss of low molecular antibacterial components.

Importance of producing concentrates with functional characteristics from the secondary milk raw materials is grounded. Results of research works related with study of the fermentative hydrolysis of whey proteins are given. Technology for receiving prebiotic concentrate «Lactobel-GMB-ED», composition and properties of the concentrate are considered.

Composition of drinks from milk whey with added extracts of spear mint, melissa and Echinacea purpurea have been studied. Due to these vegetable supplements the drinks acquire additional healthy properties. Recipes have been offered.

Factors effecting quality of the enriched fermented milk products have been analyzed using the Isikawa scheme. Ways to improve quality of the above products have been systematized.

The author of the article tells about the dairy industry of Argentina - one of the largest world exporters of milk products.