Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 1 (2019)
- Жылы: 2019
- Мақалалар: 21
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7473
Articles
The dairy industry of Russia in 2018
Аннотация
Продовольственное эмбарго на импортные продукты стало драйвером развития российского сельского хозяйства. В отличие от других отраслей у молочной пока мало поводов для гордости, однако положительные сдвиги есть. В последние годы производство молока демонстрирует позитивную динамику, и 2018 г. не стал исключением. От падения производства отрасль перешла к росту объемов товарного молока, но точка невозврата пока не пройдена. Несмотря на негативные прогнозы разбалансировки всей молочной индустрии из-за профицита сырого молока и па,дения цен на него, этого не произошло. Забой скота был в предела,х последних лет, сбоя в обеспечении населения молочными продуктами не было.
Dairy industry. 2019;(1):4-9
4-9
The film for milk products from the company «Neo-Pak»: strong as in Siberia, precise as in Europe!
Dairy industry. 2019;(1):11-11
11-11
About problems of labeling some packaging materials for milk products
Dairy industry. 2019;(1):12-13
12-13
Labeling - a digital code of the honest business
Аннотация
Согласно официальным данным Росстата, оборот нелегальной продукции в 2017 г. приблизился к 3 трлн руб. Такой объем контрафакта наносит существенный удар по экономике страны и легальному бизнесу. Для борьбы с теневой экономикой правительство приняло решение о созда,нии на,циональной системы цифровой маркировки и прослеживаемости товаров. Распоряжение Правительства России от 28.04.2018 г. № 792-р утвердило перечень из 12 товаров, подлежащих обязательной ма,ркировке. К 2024 г. все товары, которые продаются на территории Российской Федерации, должны быть соответствующим образом промаркированы, а их перем;ещение контролироваться в онлайн-режиме вплоть до конечного потребителя. Пилотные проекты по «кодированию» некоторых това,ров уже идут, но остается много вопросов по поводу того, как будет внедряться и функционировать единая система обязательной маркировки.
Dairy industry. 2019;(1):14-16
14-16
Production of cheese moulds and some aspects of their application
Dairy industry. 2019;(1):17-17
17-17
«Blank label» - what is it and where did it come from to us?
Dairy industry. 2019;(1):18-19
18-19
Agroprodmash - 2018
Dairy industry. 2019;(1):20-24
20-24
The line for milk powder reconstitution on the basis of the continuous mixing plant
Dairy industry. 2019;(1):25-25
25-25
Regulatory and legal base for specialized food products
Dairy industry. 2019;(1):27-29
27-29
Introduction in laboratory practice of the up-to-date methods of analysis to control antibiotics and veterinary drugs residues
Dairy industry. 2019;(1):30-32
30-32
Meeting of the specialists in Kirov
Dairy industry. 2019;(1):34-38
34-38
When microns are of value. The role of small particles in the large world of the dairy sector
Аннотация
The study shows various applications of HELOS/BR particle size analyzer to assess the quality of milk and milk products. Dependence of taste and texture on the particle size and importance of this relationship for the milk products manufacturers has been shown. Two different kinds of curds with different taste were investigated. The experimental findings revealed that even small differences in dispersion can have a significant impact on sensory descriptors. Results of the study of milk powder produced by different technologies are outlined. Particle size range corresponding to the lowest solubility index was determined as a critical parameter to assess the quality of milk powder. Relationship between homogenization pressure and dispersion has been established taking as an example cream. It was found that an increase in the homogenization pressure in certain range (20-100 bar) accelerates destabilization processes of the system. Using the obtained data, the authors concluded that HELOS/BR particle size analyzer can be effectively applied to solve different issues connected with quality control of milk and milk products.
Dairy industry. 2019;(1):40-43
40-43
Factors forming the structure and consistency of milk desserts
Аннотация
The influence of technological factors on the structure and texture of the milk base of desserts based on demineralized whey has been studied. It has been shown that the optimal pasteurization mode of raw whey is 85±2 °C, holding is 5-10 seconds; the optimal quantity of «GRINDSTED® ES 258» stabilizer is 1,1 %. «GRINDSTED®SB 271» can be also used as an alternative stabilizer in the quantity 1,1 %. «GRINDSTED® SB 271» gives the basis a pronounced milky taste and smell, and also contributes to the formation of the «air» product structure. The optimal dosage of the stabilizer salt is 0,8±0,05 %, which ensures the heat stability of the milk base during pasteurization.
Dairy industry. 2019;(1):44-46
44-46
Maintaining the most valuable
Dairy industry. 2019;(1):48-49
48-49
Trends of the market or the strongest will survive
Dairy industry. 2019;(1):50-50
50-50
Principle ways to improve milk and milk products recording
Dairy industry. 2019;(1):52-55
52-55
In memory of Frants Adamovich Vyshemirskii
Dairy industry. 2019;(1):56-56
56-56
Import and export of milk products (the code ТН ВЭД 04.02)
Dairy industry. 2019;(1):57-58
57-58
Amino acids composition of mare’s milk
Dairy industry. 2019;(1):59-60
59-60
Koumiss - a therapeutic, dietetic and nutritional product
Аннотация
The article gives a brief description of the high therapeutic and nutritional qualities of mare's milk and koumiss. Existing normative documents regulating the main technological and biological parameters of dairy horse breeding products are given. Technological aspects of mare's milk and koumiss production are summarized. The main biological and technological factors that reduce the quality indicators of koumiss are identified and generalized. Conceptually, a set of measures to increase volumes of the dairy horse breeding products manufacturing is planned.
Dairy industry. 2019;(1):61-63
61-63
In memory of Anatolii Vasilievich Ponomarev
Dairy industry. 2019;(1):63-63
63-63