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Dairy industry. 2012;(4):4-4
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Resumo
The article tells about the seminar that took place in the All Russian Dairy Research Institute (VNIMI). The seminar was devoted to the problems of formation of the normative basis actual for the Customs Union.
Dairy industry. 2012;(4):5-12
Kuzin V.
Resumo
The order and relevant documents required by the veterinary bodies at transportation of milk and milk products in the frames of the Customs Union are described in detail in the article.
Dairy industry. 2012;(4):14-20
Shepeleva E.
Resumo
The order and documents that regulate handling of milk products in the common market of the Customs Union are described.
Dairy industry. 2012;(4):21-24
Makeeva I., Stratonova N., Malinina Z.
Resumo
Improvement of the national laws and unification of the legal documents of the countries-members of the Customs Union in the frames of EurAzEC and EC resulted in the introduction of amendments to the legal and normative documents related with operation of the milk processing enterprises.
Dairy industry. 2012;(4):26-27
Makeeva I., Smirnova J.
Resumo
The tenth amendments to the Federal Law «About Technical Regulation» have been made.
Dairy industry. 2012;(4):28-29
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Resumo
In 2012 the company begins to manufacture a line for filling in the packs of the «Pure-Pak» type. The capacity of the line is in the range from 1800 to 6000 packs per hour.
Dairy industry. 2012;(4):31-31
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Resumo
This year the Mahachkala machine building separator plant will mark 55 years. The main constructor of the enterprise V.G. Melihov has been working at the plant during all this time.
Dairy industry. 2012;(4):33-34
Zarubo D.
Resumo
The history, situation and development prospects of one of the largest milk processing plants in the Bryansk region are shown.
Dairy industry. 2012;(4):36-39
Vishnevskaya E.
Resumo
A new concept «LMS-quark» that allows to get various fermented thermisated products is described in the article.
Dairy industry. 2012;(4):40-40
Shidlovskaya V., Yurova E.
Resumo
Urea level in milk effects technological properties of the latter. Milk is falsified with urea for increasing grade and improving keepability. Urea content is determined by chemical (quantitative and qualitative) and fermentative methods.
Dairy industry. 2012;(4):42-44
Chirkin V., Shumskii N., Polyanskii K.
Resumo
Method for determination of milk quality, detection of falsification using quantitative determination of amino acids and vitamins compositions by ion and reverse phase high productive liquid chromatography is offered.
Dairy industry. 2012;(4):45-46
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Resumo
The product «The dry concentrate of bifidobacteria for direct vat setting «Bifilife Forte» that contains five species of microorganisms and is intended for receiving medical-prophylactic products has been developed.
Dairy industry. 2012;(4):47-47
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Resumo
Application of dihydroquercetin for extending milk storage life Results of the impacts of dihydroquercetin addition on the shelf life of pasteurized milk have been considered.
Dairy industry. 2012;(4):48-49
Sokolova O.
Resumo
The company offers a whole range of starter cultures for sour cream manufacturing. The cultures allow produce the product with low gas formation and post-acidification, thick consistency, glossy surface and profound lactic acid taste and aroma.
Dairy industry. 2012;(4):50-51
Klepker V.
Resumo
Future developments of the technologies for curds production are considered.
Dairy industry. 2012;(4):52-52
Zenina D.
Resumo
The yield of the traditional curds can be increased using specific microbial enzymes namely transglutaminase and whey protein hydrolyzate.
Dairy industry. 2012;(4):53-53
Mikluh I., Dymar O.
Resumo
Technological and economical aspects of milk and milk products standardization by protein content at ultra-filtration of milk raw materials are given. It is possible to normalize milk by mixing of powder or liquid ingredients.
Dairy industry. 2012;(4):54-55
Russkih V.
Resumo
Composition of the automated line is considered and general characteristic of basic equipment for producing curds with different fat levels by closed method is given.
Dairy industry. 2012;(4):56-57
Maltsev N.
Resumo
Results of the industrial operation of the lines intended for curds manufacturing are given.
Dairy industry. 2012;(4):58-59
Fridenberg G.
Resumo
Principle directions of curds manufacturing by acid, acid-fermentative and ultra-filtration methods are considered.
Dairy industry. 2012;(4):60-62
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Resumo
The company «Oskon» (Glazov) has developed a new complete semiautomated line for manufacturing of the classic curds and curds products based on natural raw materials with addition of vegetable oils.
Dairy industry. 2012;(4):63-63
Lipatriya I.
Resumo
The combined method for curds product manufacturing with application of milk fat replacer has been offered and tested on an industrial scale. The coagulum is received as a result of a complex effect of the factors of acid and rennet coagulation. Glucono-delta-lactone was used as a coagulating agent.
Dairy industry. 2012;(4):64-66
Pryanichnikova N.
Resumo
A new curd product fortified with arabinogalactane has been worked out. This polysaccharide possesses ability to regulate the immune system functions, stimulates growth of probiotic microflora and is considered to be a food fiber.
Dairy industry. 2012;(4):67-67
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Resumo
A range of cleaning and disinfecting agents is presented that are necessary for application for sanitary and hygienic treatment of equipment used in curds production.
Dairy industry. 2012;(4):68-68
Volkova T.
Resumo
Principle aspects of milk whey and products of milk whey processing application in foods manufacturing are considered.
Dairy industry. 2012;(4):69-69
Baranov S.
Resumo
Possible ways to reduce energy consumption at membrane filtration due to the selection of filtrating elements and pumping equipment are discussed.
Dairy industry. 2012;(4):70-70
Klyuchnikov A., Ponomarev A., Polyanskii K.
Resumo
Theoretical description of the process is given that allows make evaluation and find out technical measures aimed at improving efficiency of the raw milk materials treatment with membranes.
Dairy industry. 2012;(4):71-72
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
Resumo
The article is devoted to the problem of milk proteins allergenity and possibilities allowing get a hypoallergenic protein component for baby and special foods.
Dairy industry. 2012;(4):73-75
Prosekov A., Borisova G., Bessonova G.
Resumo
Some special issues of the fermentative hydrolysis providing maximum extraction of histidine from polypeptide chain for its further into compounds that do not impact toxic action on the baby suffering histidinemia are outlined.
Dairy industry. 2012;(4):76-77
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