Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 9 (2016)
- Жылы: 2016
- Мақалалар: 35
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7442
Articles
Two years to the epoch of the products embargo
Аннотация
Analysis of changes that can be observed since the moment of placing embargo on the milk products import to Russia is given. Dynamics of the indices of the dairy sector operation, production of the stock-exchange products, changes of the importing countries structure, consumers' demand and retail sales are outlined.
Dairy industry. 2016;(9):5-8
5-8
Kh5 perekhodit na chistuyu zakupochnuyu tsenu
Dairy industry. 2016;(9):8-8
8-8
Expecting amendments in the new version of the standard ISO 22000:2017
Аннотация
Currently the working group of the committee of the Internationl Standard Organization is working at the amendments to the standard ISO 22000:2017 with the aim to improve the document. Possible changes in the standard are discussed in the article. Final draft standard wiil be ready and published in 2017.
Dairy industry. 2016;(9):11-11
11-11
The industry 4.0: a «clever» production of food products
Аннотация
Changing of the production management on the figures base opens possibility for producers to achieve considerable economic advantages. Integration of the innovative information technologies of the company CSB-System allows optimize process management and come over to a new stage in the industry.
Dairy industry. 2016;(9):12-12
12-12
14-15
Equipment without which you can’t do The interview with F.V.Hohlov
Dairy industry. 2016;(9):16-18
16-18
Application of the laminar pumps in the dairy industry
Аннотация
Pumping of yogurt with pieces of berries, sour cream and some other viscous milk products is considered to be a complicated problem. Besides the task to pump the viscous media it is also necessary to fulfill the additional requirement - not to demage their structure. Laminar (disk) pumps manufactured by the domestic industry are able to mild pump viscous liquids. Designs and examples of using the pumps in the dairy sector are given
Dairy industry. 2016;(9):19-20
19-20
22-23
Automated line for production of the dairy butter and spreads
Аннотация
The sections comprising the production line: components preparation, making up of the formula mixtures and receiving of emulsion, pasteurization and transformation of emulsion are outlined. Technological processes are carried out and controlled in the automated regime that results in receiving high quality products.
Dairy industry. 2016;(9):24-25
24-25
METODY IDENTIFIKATsII MIKROORGANIZMOV PRI KONTROLE MOLOChNOY PRODUKTsII
Dairy industry. 2016;(9):26-27
26-27
Opening of the selection laboratory in the Belgorod region
Аннотация
On the base of the OGBU «Korochanskaya veterinary station», a selection laboratory intended for assessment of raw milk was opened. The laboratory is provided with analytical complex that allows determine principal milk properties and conduct mass analysis of the dairy cows herd in the Belgorod region and nearby areas.
Dairy industry. 2016;(9):28-28
28-28
Professional development of milk producers due to the implementation of the project «Centers of the dairy expertise»
Аннотация
One of the priorities of the agro-industrial complex of modern Russia is the training of highly qualified personnel, as well as systemic and dynamic skills development of agricultural enterprises and farmers who produce and supply milk. This article provides information on the implementation of the programme «Dairy Centers of Expertise», that is a project of PepsiCo Foundation Institute of International Education, Inc. (USA). The data on the organization and conducting of training events for specialists of agricultural enterprises related with dairy farming are given. Ongoing projects is significant, relevant and timely for Russia agrarian complex as a whole and for Siberia in particular. It is very important that this work is realized by profile universities in the country with the organizational and financial support by business, as far as development of public-private partnership in the field of education intended to promote the improvement of agricultural training of personnel in terms of the practical formation of their professional competencies.
Dairy industry. 2016;(9):31-32
31-32
Strategy of improving food products quality: implementation and prospects
Аннотация
The items related with implementation of the legislation requirements to the producers of foods, improvements of the government regulations in the field of quality, provision of survey and control, and items connected with food supplements registration have been considered.
Dairy industry. 2016;(9):34-35
34-35
Vvodyatsya edinye pravila sertifikatsii organiki na rossiyskom rynke
Dairy industry. 2016;(9):35-35
35-35
36-36
38-38
40-41
Professionals in the field of stabilization continue the course to widening HYDROSOL organizes one more production site in Germany
Dairy industry. 2016;(9):42-43
42-43
Milk gelation mechanism
Аннотация
The mechanism of gel formation in milk and self-orzanizing of gel structure are greatly conditioned by appearance of the three dimentional field of stochastic microflows caused by the effect of Ludwig Soret and effect of Magaroni on the casein micells clusters The field of the microflows increases the number of interacting components in the structure of the gel per unit of time (speed) and reduces free energy of the system limited by a final number of possible formed connections in the whole gel structure. A three dimentional field of micro flows provides formation of the positive back connection in the system that speeds up the process of gel formation due to the increase of the rate of heat - and mass exchange. The depth of the back relation decreases in the course of the process development. Appearance of micro flows in the system in the fractal model of gel formation makes mechanisms of cluster aggregation more understandable. This mechanism is the core of the process of structural self-organization in gel formation, the formation of self-similar, fractal structure, which is based on the principle of minimizing the free energy of the system.
Dairy industry. 2016;(9):45-48
45-48
50-51
52-52
Dobro pozhalovat' v Evropu
Dairy industry. 2016;(9):53-53
53-53
Items of hygiene in the curds production
Аннотация
The company «KALVATIS» offers to apply a range of preparations intended for treating inner and outer surfaces of the equipment that provide sanitarian and hygienic requirements in the curds production. The preparations clean organic and non-organic soiling, kill foreign microorganisms and fight with phage contamination.
Dairy industry. 2016;(9):54-54
54-54
Comparison of antimicrobial activity of the liquid forms of probiotic and postbiotic products
Аннотация
The author advanced the hypothesis about more prospects of the production and use of liquid postbiotic food products as compared with liquid probiotic food products and also about the paramount antimicrobial action of metabolites of probiotic microorganisms than probiotic microorganisms themselves. Experiments in vitro have shown equal antimicrobial activities of liquid forms of microbial postbiotics and probiotics with the trademark «Euflorin®» (P>0,05). Aminoacid content in postbiotic product «Euflorin®plus» was 1,9 times more than in the same probiotic product «Euflorin®-B» (P<0,05). The author also concluded, that liquid postbiotic food products are more physiologic for humans and animals, than liquid probiotic food products and more convenient for consumers and commercially promising for producers. The author expressed the opinion about the need of further comprehensive investigations in this direction.
Dairy industry. 2016;(9):56-58
56-58
60-61
62-62
Neutralization of the NF-concentrates of curds whey
Аннотация
The process of neutralization of curds whey concentrates obtained by nanofiltration (NF concentrates) was studied. Theoretically substantiated advantage of using as a parameter of the process of neutralization of the active acidity (pH).Based on an of experimental data the curves of neutralization of the NF concentrates with different mass fraction of solids by 40 % solution of sodium hydroxide were designed and their buffer capacity was determined. Direct proportional increase of doses of application of alkali in the range of active acidity growth to pH 7,0 was established. The obtained dependence was applied as a base for determining the amount of the alkali agent for neutralization of the NF concentrates. The proposed method and calculation formula allow to determine the amount of alkali solution to neutralize depending on the level of active acidity and give possibility to take into account the changes in whey buffer properties after concentrating and, thus to increase the technological properties of the raw material, preventing an excess amount of alkali.
Dairy industry. 2016;(9):64-65
64-65
Ot redaktsii
Dairy industry. 2016;(9):65-65
65-65
Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase
Аннотация
This is the fifth publication of the seria of the articles devoted to the certain technological aspects of isolating whey proteins of cow milk. Different varieties of the ion-exchaging, metall-halating and affinity chromatography applied for receiving minor whey proteins - lactoferrine and lactoperoxidase are discussed.
Dairy industry. 2016;(9):66-68
66-68
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Аннотация
Effects of lactoferrine on the contamination of sour cream with E. coli Effects of the multi-functional milk protein lactoferrine on survival of E. coli in sour cream depending on the lactoferrine dose, acidity and product temperature were studied.
Dairy industry. 2016;(9):69-70
69-70
71-72
73-73
New milk processing plant in Dmitrova Gora: the cycle of construction and assembly work
Аннотация
Information is given about activity at the milk plant of the company «AgroPromcomplectatsiya» that is being constructed at the village Dmitrova Gora (Tver region). Milk processing capacity of the plant after putting into operation will be 220 tones of milk per day.
Dairy industry. 2016;(9):74-76
74-76
Novye zakony oboydutsya biznesu bolee chem v 2,6 trln rub
Dairy industry. 2016;(9):76-76
76-76
77-79