№ 3 (2017)

Approaches to the management of a company in the period of its growth at widening and regulating of the management structure have been considered.

The problem of confirmation of milk and milk products conformity to the requirements of the legislation of the RF concerning fatty acids composition of milk fat and true protein content is discussed. It is offered to make amendments to the methods used to determine these indices in order to control milk and milk products quality with the aim to exclude falsification with vegetable oils and improvement of protein level due to addition of urea in feeds and disbalance of the feed ration of cows.

The company «Protemol» manufactures lines for receiving curds with different consistencies using both traditional and new technologies. Special features of the lines «Olit-ProT», «Olit-Pro», «OPT-PRO», «Mkc Pro», «Olit- ProUF», «Olit-ProK» are outlined in the article

The main stages of preparing documentation for the process of the starter cultures application are given. The system of documents needed for organizing starters business will complement common for all food products principles and reflect special issues of the fermented milk products manufacturing.

Some special items of applying fruit and berries additives, aromas, colors, sweeteners and stabilizing supplements in the composition of fermented milk products are considered. Effects of stabilizers on the consistency of fermented milk products in relation to the fermentation process are discussed in detail.

The company «MICROMILK» offers a wide range of starters for production of cheese and fermented milk products as well as rennets, protective, probiotic and mould cultures.

The liquid form of the fermentative preparation transglutaminase is presented that has some advantages as compared with the dry form: rapid and homogeneous spreading in the volume, convenience of introduction, safety of application.

Gelatin is widely applied in the milk products manufacturing with the aim to prevent syneresis and to receive low fat products.

He sphere of application of dehydroquercetin in different sectors of food industry is rather wide (milk products, confectionary, meat products and semi-finished foods, butter and oil products, canned products etc.) It gives possibility to add dehydroquercetin to foods and foods components that are the media with various physical-chemical characteristics differing by salt or other salts, saccharose, various food supplement etc. presence. Dehydroquercetins supplied by different producers, in spite of the compliance with the requirements of the TP and TC 029/2012 and the GOST 33504-2015, differ by their technological properties such as rate and completeness of solubility in liquid media under the same terms. They are also effected by presence of salt, saccharose etc in the solutions as well as by the temperature and time factors. As a result, food producers can meet some problems when choosing the ways and procedures for introduction of dehydroquercetin. The methodological recommendations «Determination of the technological properties of the antioxidant dehydroquercetin» developed at the Laboratory of canned milk products of the All-Russian Research Institute of the Dairy Industry (VNIMI) are presented. The recommendations can be applied to assess technological properties of the supplement given to determine possible application of the sample studied for receiving certain foods. The order of the assessment of technological characteristics of dehydroquercetin is given: ability to dissolve, rate and completeness of dissolving, stability at storage, antioxidant activity. According to the results received, it is possible to determine suitability or non-suitability of the dehydroquercetin sample investigated for manufacture of the specific product. The specialists can also choose the way and stage of the most efficient introduction of the supplement in the product or its components taking into account special features of the technological process.

The technology for production of the low caloric icecream has been worked out. The synergistic composition of polydextrose, emulsifiers and hydrocolloids helps to maintain feeling of increased fat level and full taste in such ice-cream.