Nº 1 (2016)

The carried out research work made it possible to demonstrate that efficiency of milk production, profitability of the farm depend not only on the state of the market but also on the quality of the solutions adopted by the management for modernization of the milk production processes.

Legislations adopted in the RF that regulate duties for producers (importers) of goods to utilize articles that have lost consuming properties including packaging are discussed. At present pieces of surbordinate legislation are being developed regulating implementation of the law «About wastes of consumption including that ones related with the order of payment of the ecology tax».

The standards in the field of package and filling materials are outlined that were approved for introduction in 20152016.

Problems of the Russian branding related with packaging, design, products sales are discussed. Recommendations are given to the enterprises how to improve efforts aimed at creation and promotion of the brands that are used to launch milk products on the market.

Antimicrobial packaging materials capable to increase the period of delay of growth beginning and decrease microorganisms growth rate can be used to extend storage life and maintain food products quality and safety. It was interesting to compare the efficiency of the traditional disinfecting materials impact on the package and the efficiency of the antimicrobial agents included in the composition of the active package. We have developed a range of packing materials and consumer containers modified by the natural antimicrobial additive - the elm extract. It can be found in the upper layer of birch crust and corresponds to the sum of natural compounds in which the principle acting substance is betulin (betulinol C36H60O3) present in the amount not less than 70%. Microbiological investigations confirmed high level of bactericidal efficiency of the polymer containers surface modified by the natural antimicrobial components that can provide microbial purity at the contact with food products and can make certain alternative to the traditional decontamination methods.

One of the actual possibilities to process cheese whey is to modify whey composition and properties for application in the curds technologies. Modification of the composition and characteristics of cheese whey was achieved due to concentrating by ultra-filtration with further microparticulation of the concentrate obtained. The selected regimes allowed to get microparticulate particles similar to fat globes by shape and size. It is offered to apply whey protein microparticulate in the curds technology. Rational mass share of the microparticulate was found taking into account dynamics of acid formation at mixture fermentation as well as organoleptic, physical-chemical including rheological indices and finished product yield. Profound prebiotic characteristics of the microparticulate promoted intensification of the fermentation process. Size of the microparticulate particles has an important effect on the strength of the acid coagulum. The particles with the size less than 8 microns are considered as a «non-active filling» that does not negatively effect coagulum formation and its properties. During self-pressing the microparticulate particles present inside prevent process of compressing, and the mass share on moisture in the curds increases. The rational mass share of the microparticulate for skim curds is 10%, and it provides production of the standard skim curds that resembles full fat curds. Introduction of the microparticulate at the rate of 10% reduces normalized mixture expenditure by 13-15%. Technological scheme for production of the curds with whey protein microparticulate includes some additional operations needed for the microparticulate receiving. Application of the microparticulate of whey protein to fortify normalized mixture for curds production gives possibility to widen the range of low caloric protein products, promotes intensification of the process of the enriched normalized mixture coagulation, increases curds yield and improves its biological value.

Ultra-filtration of the curds coagulum by the membrane plants has some advantages as compared with some other methods of curds manufacturing. An important factor is considered to be preserving of whey proteins in curds. Technological and technical parameters that have impacts on the process efficiency are discussed in the article. Ultra-filtration plants are successfully used in Russia for production of curds intended for babies’ nutrition as well as goat milk curds.

The International informative and consulting center «Molinform» together with the company «Iteco M» organized the regular seminar for the dairy sector specialists that took place on November 17-20. More than 70 experts - the leading and main specialists from more than 20 dairies, representatives of the scientific organizations, the companies supplying equipment, ingredients, packaging, laboratory and sanitarian and hygienic solutions participated in the seminar. The seminar participants represented Russia, Belorussia, Kazakhstan, Poland and Italy. The program included the conference and technical excursions to the Slutskii cheese making combine and its affiliation - Kletskii milk plant.

Principle rules existing for organization of the working place of a microbiologist at the milk processing plant are considered.

Obligatory terms of the normative method of the performance recording is recalculation of the working norms for the raw materials expenditure for high fat milk products in the norms of expenditure for milk with the base mass share of fat and calculation of the norms for skim milk products.

New items introduced in the tax legislations are considered. Recommendation are given how to organize and implement inside control of the economic management at an enterprise, making of the finance reports for 2015.