Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 3 (2014)
- Жылы: 2014
- Мақалалар: 33
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7412
Articles
5-10
Up-to-date technological equipment - principle competitive advantage
Dairy industry. 2014;(3):12-13
12-13
Existing IT and high level of automation
Dairy industry. 2014;(3):14-15
14-15
Four elements of innovations in the filling fresh milk in a bottle
Аннотация
Обеспечение чистой среды в процессе полностью автоматизированного высокотехнологического розлива пастеризованного молока с удлиненным сроком хранения имеет особенное значение при производстве свежего, полноценного продукта и его дальнейшего хранения. Современный потребитель становится все более взыскательным в потреблении натуральных продуктов, не содержащих консервантов или генномодифицированных организмов. В этом аспекте современная разливочная и упаковочная техника компании INDEX-6 (Болгария) предлагает адекватные ультрачистые системы для ESL-розлива столь деликатного продукта, как свежее молоко.
Dairy industry. 2014;(3):16-16
16-16
Complex solutions from the «Russkaya Trapeza»
Dairy industry. 2014;(3):19-19
19-19
Items of standardization
Dairy industry. 2014;(3):20-21
20-21
22-23
Equipment of the company «VZDUHOTORG» for drying milk and whey
Dairy industry. 2014;(3):24-25
24-25
Choice of the rotor feeder for dry milk products
Dairy industry. 2014;(3):26-27
26-27
Energy efficiency of the vacuumevaporating plants
Dairy industry. 2014;(3):29-30
29-30
31-32
Determination of optimal conditions for IR-pasteurization of milk
Аннотация
The process of IR-pasteurization of milk was studied on a pilot plant. The obtained results allow give practical recommendations for development of regimes and conditions of industrial IR-pasteurization of milk and predict conditions for conducting the process.
Dairy industry. 2014;(3):35-36
35-36
37-38
Seminar in Denmark: high technologies of the GEA and HM Systems for milk processing plants
Аннотация
В начале декабря НОУ «Образовательный научно-технический центр молочной промышленности» ВНИМИ под руководством Е.Л. Кутузовой совместно с компаниями «ГЕА Процессный инжиниринг» и HM Systems организовал для сотрудников и руководителей молочных предприятий России поездку в Данию. Насыщенная программа мероприятия включала в себя тематические экскурсии, презентации и дискуссии, в ходе которых российские специалисты познакомились с особенностью работы предприятий Дании и высокотехнологичными решениями концерна GEA и компании HM Systems.
Dairy industry. 2014;(3):39-42
39-42
43-45
Production of natural curds can be profitable
Dairy industry. 2014;(3):46-46
46-46
48-48
Prebiotic activity of the fucose-containing supplement
Аннотация
This article discusses innovative technology for producing fucose-containing supplements. As an alternative raw material source cheese whey was applied. Prebiotic properties and bifidogenous activity of the supplement containing fucose were studied. Optimal level of the supplement in the product that stimulates growth of bifidobacteria in vitro was determined.
Dairy industry. 2014;(3):50-51
50-51
52-54
Milk clotting preparations in the Russian market
Dairy industry. 2014;(3):55-55
55-55
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Аннотация
Effects of starter cultures and consistency stabilizers on quality of the low fat sour milk product were studied. Application of the starter LYOBAC SM 13 consisting of S. salivarius ssp. thermophilus, L. lactis ssp. lactis, L. lactis ssp. cremoris and stabilizing system «CROWN» allows receive a sour milk products with low fat content and with high organoleptic characteristics, thick viscous consistency and avoid whey separation during storage.
Dairy industry. 2014;(3):56-57
56-57
58-58
Smoothy: innovative solution from the «Kerry»
Dairy industry. 2014;(3):59-59
59-59
60-61
Milk is out of the crisis!
Dairy industry. 2014;(3):62-62
62-62
Coagulation of milk with the Tibet milk grains
Аннотация
Results of the study of the impacts of the temperature regimes of coagulating milk with the Tiber grains on the quantitative and qualitative composition of the symbiotic starter microflora, gain of grains mass, titratable acidity and organoleptic indices of the experimental samples of fermented milk are given. Optimal temperature of milk coagulation with the Tibet moulds was established.
Dairy industry. 2014;(3):63-64
63-64
European trends and innovative solutions from the company «KS Vityaz»
Dairy industry. 2014;(3):65-65
65-65
Kefir enriched with viburnum syrup
Аннотация
Kefir as a widely spread fermented milk was used for development of a new functional product. Kefir is also applied in clinical nutrition due to its healthy impact on human being. The share of fermented milk products in every day ration of people of different age groups is in the range of 300-400 g per day.
Dairy industry. 2014;(3):66-67
66-67
Altai fermented milk chegen
Аннотация
Organoleptic and physical-chemical properties of the fermented milk chegen are described. Biological value of the drink is compared with that of kefir and mass concentrations of the free forms of water soluble vitamins of the group B were determined.
Dairy industry. 2014;(3):68-69
68-69
Qualitative and safe disinfection
Dairy industry. 2014;(3):70-70
70-70
72-73
Curds product «Stimulus» with functional vegetable components
Аннотация
The article presents the results of research and development of the new technology for receiving the curds product «Stimulus» enriched with arabinogalactan, dehydroquercetin extracted from larch wood and wheat bran. Composition and functional and technological properties of bran produced from the wheat growing in the Amur region were studied. The dose of its addition was established. Functional characteristics and rates of dehydroquercetin and arabinogalactan supplement were substantiated. Amino acids and vitamins compositions of the curds product were also studied.
Dairy industry. 2014;(3):74-74
74-74
75-78