Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 12 (2018)
- Жылы: 2018
- Мақалалар: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7469
Articles
Support of the Russian regional producers
Dairy industry. 2018;(12):4-5
4-5
Evolution or revolution? Selection of the way to develop for an enterprise
Dairy industry. 2018;(12):6-8
6-8
Energy efficiency and best available technologies: Russian and international approaches
Dairy industry. 2018;(12):10-12
10-12
The risks connected with declaration of milk and milk products
Dairy industry. 2018;(12):14-15
14-15
New requirements to the names and labeling of the products containing milk
Dairy industry. 2018;(12):16-18
16-18
Marking of milk products and system of consumers values
Аннотация
Современный продовольственный рынок характеризуется широким ассортиментом продукции с многообразными потребительскими свойствами, что порождает сложность выбора и анализа ее соответствия ожиданиям потребителей. В связи с этим особое значение как единственного источника важной информации отводится маркировке пищевых продуктов. На содержание и оформление маркировки влияют два фактора: правовой и маркетинговый. Правовой фактор включает требования нормативных документов в части содержания обязательной информации, которая является важной как для последующих собственников товара, так и потребителей. В отношении молочной продукциитакая информация включает обязательные требования технических регламентов и стандартов. Последующиесобственники молочной продукции благодаря м,аркировке осуществляют ее входной контроль, включая оценку условий и сроков хранения, а также обеспечивают систему прослеживаемости.
Dairy industry. 2018;(12):19-20
19-20
About possible reasons of fire dangerous situation in the process of spray drying
Dairy industry. 2018;(12):22-23
22-23
Up-to-date equipment of the company «Oskon»
Аннотация
Основные задачи, стоящие перед предприятиями пищевой отрасли, - выпуск качественной продукции, соответствующей действующим нормативно-техническим стандартам по физико-химическим и микробиологическим показателям, а также экономия затрат на энергоресурсы.
Dairy industry. 2018;(12):24-24
24-24
Robots at the milk plant
Аннотация
Эксперты утверждают, что роботизация сегодня является ведущим трендом передовых технологий, внедряемых на производстве. На чем основаны такие утверждения? Нужна ли роботизация производственного процесса конкретно вашему предприятию? Оправдано ли внедрение роботов на том или ином участке, каков срок окупаемости поставленного оборудования? Эти вопросы волнуют руководителей многих молокоперерабатывающих предприятий. Компания Omron, являясь мировым лидером по производству средств автоматизации, предлагает промышленные роботы, подготовленные к интеграции в различные производства. Менеджер направления «Пищевая промышленность» компании Omron канд. техн. наук Алексей Бунеев расскажет о том, какие факторы критичны при ответе на перечисленные вопросы. А компания ACs, партнер Omron, в лице коммерческого директора Николая Петровича Яковлева расскажет о практических применениях роботов в промышленности.
Dairy industry. 2018;(12):26-28
26-28
Starter cultures market in Russia
Dairy industry. 2018;(12):29-30
29-30
Scientific-practical meetings in the Altai
Dairy industry. 2018;(12):32-32
32-32
In memory of A.V.Gudkov
Dairy industry. 2018;(12):33-33
33-33
Resources saving technologies in fermented milk products manufacturing
Аннотация
The technology for fermented milk products fortification using secondary raw milk materials is being offered. Possibility to apply UF-concentrates of skim milk and cheese whey has been considered. The principles of selecting cultures for the polycomponent starters containing probiotic microflora (bifidobacteria or propionic acid microorganisms, acidophilous bacilus), lactococci and thermophilic lactic acid streptococci, kefir grains microflora for enrichment of fermented milk products are discussed. It was found that increase of the mass share of protein in the milk base (4,5-6 %) promotes microflora growth and some increase of acid formation rate (1,2-1,4 times) during the fermentation process. Possibility to receive curds products produced using curds technology on the base of skim milk UF-concentrate has been considered. It was shown that with increase of the mass share of protein in the milk mixture based on the UF-skim milk concentrate the rate of dehydration and whey yield decrease. At the same time increase of the mass share of protein in the milk mixture more than 6-6,5 % make the curd treatment more difficult and negatively effects organoleptic properties of the product. To enrich carbohydrate, vitamins and minerals composition of the products and to improve taste it was offered to fortify milk-protein base with fruits and vegetable supplements. As supplements, sea buckthorn berries and cow-berries worn with sugar were applied. Rational levels (12-14 %) of the supplements were established using the profile method that give the curds products with harmonized fermented, moderate sweet taste and aroma of the supplement used and homogeneous consistency. It is advisable to apply cheese whey and UF-concentrate of whey proteins received by cheese whey ultrafiltration in the formula to increase biological value of fermented milks. Technological scheme of the production is given. Results of the study of the aminoacids composition of the enriched milk-whey drinks are outlined. It was shown that addition of cheese whey UF-concentrate (total solids level 10 %) results in improvement of biological value due to fortification with whey proteins that have no limiting amino acids. Rational levels of the supplement (syrups of white mulberry - 8-9 %, sea buckthorn, cow-berries and cranberries 12-14 %) were established allowing improve food value and organoleptic properties of the enriched fermented milk drinks. Some information is given concerning quality of the drinks during storage.
Dairy industry. 2018;(12):34-36
34-36
At the aid of a microbiologist. Bacterial starters for milk products
Dairy industry. 2018;(12):38-38
38-38
Combined products for baby nutrition
Dairy industry. 2018;(12):39-41
39-41
Dry canned milks for the Arctic zone
Dairy industry. 2018;(12):42-43
42-43
Concentrated canned milk products with modified carbohydrate composition
Dairy industry. 2018;(12):44-45
44-45
Errors of the system for controlling quality of the products with combined composition of fat phase
Аннотация
Analysis of the normative documents for the products containing milk with combined composition of fats and oils is given related with control of the fat phase. The analysis proves necessity to improve normative base for the products of this category including methodologies to determine mass share of milk and nonmilk fats in the products fat phase.
Dairy industry. 2018;(12):46-48
46-48
In Russia people like fat milk
Dairy industry. 2018;(12):49-49
49-49
Profitable returns
Dairy industry. 2018;(12):50-50
50-50
Fractionation of food media using rotating filtration elements
Аннотация
Currently, the question of intensifying the processes of liquid media fractionation on classical membrane systems in the food and dairy industries has been studied almost completely. Giving the membranes dynamic motion, such as rotation, will ensure effective fractionation of the food media, including such valuable secondary milk raw material as whey. Experiments related with processing cheese whey on a membrane plant with rotating filter elements that was worked out in the VNIMI specifically for these studies allowed increase productivity (more than 2 times), while the protein content in the concentrate was 1,9 % and in the permeate 0,26 %. The rate of formation of the polarization layer on the membrane surface significantly reduced due to increasing turbulence of the flow in the layer close to the membrane. At the moment studies on cheese whey processing with a continuous operation mode of four hours or more are being carried out.
Dairy industry. 2018;(12):52-53
52-53
Technological aspects of the milk molasses processing. Part 3. Demineralization of molasses. General parameters of the technological process of electrodialysis
Dairy industry. 2018;(12):54-56
54-56
Development of the technology of milk without lactose by diafiltration method
Аннотация
Experiments with application of membrane methods have been carried out in the frames of development of the technology of milk production and the products on its base. The way of diafiltration on ceramics ultrafiltration membranes made in Russia and in other countries has been offered. It is possible to reduce lactose content to the level not more than 0,01g/l in skim milk at 5-6 times diafiltration. Efficiency of lactose content reduction in the milk with 2,5 and 3,2 % fat has been also demonstrated.
Dairy industry. 2018;(12):58-59
58-59
The seminar of the dairy sector in Tver’
Dairy industry. 2018;(12):60-61
60-61
Fighting with biofilms at milk processing enterprises
Аннотация
Brief description of biofilms as forms of microorganisms existing is made. Principle stages of biofilms formation are outlined and factors improving efficiency of cleaning and disinfecting agents in the context of fighting with biofilms at food enterprises.
Dairy industry. 2018;(12):62-64
62-64
Import and export of milk products (the code ТН ВЭД 04.01)
Dairy industry. 2018;(12):66-67
66-67
«Robots work hard and man is happy!»
Аннотация
19 октября 2018 г. в Москве состоялась конференция «Новая эра в роботизированном доении», организованная мировым лидером рынка доильного оборудования и решений для молочных ферм компанией DeLaval (Швеция). Она впервые в России представила свои новые продукты: робота-дояра VMS V300 и робота-пушера OptiDuo, которые являются совокупностью самых передовых научных технологий в области доения. По словам вице-президента DeLaval Николая Тимошенко, новые модели роботов появятся на российских фермах до конца 2018 г.
Dairy industry. 2018;(12):68-71
68-71