Nº 6 (2014)

Advantages of the technology of printing and labeling without lining are described. The company «Yarmolprod» provided its lines with applicators HM Linerfree ®.

Results of the study of possibility to apply whey proteins particulates at production of curds, soft cheese with thermo-acid coagulation and semi-hard cheese are given. Optimal doses of whey protein particulates and parameters of pasteurization of the milk-protein mixture for these products were established.

«Tetra Therm MicroPart» - new possibilities for cheese making and the dairy sector Advantages of applying milk whey by receiving whey protein particulates from the whey are considered. The company «Tetra Pak» offers the plant «Tetra Therm MicroPart» for microparticulation process.

Results of the study of the products received with application of whey proteins microparticulates «Simpless-100» are given. It is advisable to use microparticulates of whey proteins in the production of non fat milk products.

Operational control of the mass fraction of total solids at nanofiltration For operational control of cheese whey and buttermilk nanofiltration possibility to determine mass fraction of total solids using a Refractometer RL according to the refractive index, density and electrical conductivity was studied. It was established, that the obtained dependences can be used for operative control of a mass fraction of dry substances in the process of concentrating with the purpose of receiving concentrates with a predetermined mass fraction of total solids.

Concept items of logistics, necessity and possibilities to conditionate raw milk and milk products are formulated in the article.

Comments and explanations related with giving names to the milk products in accordance with the requirements of the technical regulations of the Customs Union TP TC 033/2013, TP TC 021/2011, TP TC 029/2012, TP TC 024/2011 and active standards in this field are given.

Rheological characteristics of new types of yogurt with hydrocolloids spectrum including food fibers were analyzed. Rheological profile of the investigated products has shown acceptability of the technological concepts in yogurts manufacturing.

Results of the study of the functional-technological characteristics of the new kind of the curds developed that is fortified with food fibers. Free and bound moisture contents in the fortified and traditional curds were established. Prebiotic properties of the enriched curds were studied and functional properties of the product received were confirmed.

Technique and technologies applied for curds reservation are outlined. Results of the study of the ultra high frequencies defrosting are given.

В конце апреля состоялся научно-практический семинар «Комплексные решения при строительстве завода «под ключ» на примере ОАО «Ядринмолоко». Опыт работы инновационных предприятий агропромышленного комплекса Чувашской Республики», организованный НОУ «Образовательный научно-технический центр молочной промышленности» под руководством Е.Л. Кутузовой. На мероприятие, проходившее в городах Чебоксары и Ядрин, приехало около 70 специалистов со всей России. Насыщенная программа семинара включала широкий ряд докладов по разным аспектам производства молочных продуктов, экскурсии на производство, дегустации и круглые столы.