Acesso aberto
Acesso está concedido
Somente assinantes
Nº 7 (2016)
- Ano: 2016
- Artigos: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7440
Articles
4-6
7-8
9-11
12-13
Industrial cold accumulators
Resumo
Industrial cold accumulators are applied to improve energy efficiency of the systems of conditioning and cold supply. The cold accumulators on the base of the ice generators of two types are used: the first one is where ice is separated from the evaporating machine and the second one - without separation.
Dairy industry. 2016;(7):14-16
14-16
17-18
Application of the bromelithium cooling machines for ice water production
Resumo
Possibilities and advantages of using absorption bromelithium cooling machines in the technological processes of milk products manufacturing have been considered. It allows to considerably save energy resources needed for cool supply at dairies and to organize returning water supply. Expenses for the complex engineer solution together with equipment cost, project, installation and start-up have been evaluated.
Dairy industry. 2016;(7):20-22
20-22
V POMOShch' MIKROBIOLOGU
Dairy industry. 2016;(7):23-23
23-23
24-26
Typological selection of the starter cultures for the milk-multigrain compositions
Resumo
Results of the study of the starter cultures (lactic acid microflora) impacts on the complex of the indices in the course of the fermentation process of the milk-multigrain composition are given. The conclusion is made about advisability to apply lactic acid starters for fermentation of the system. Types of the starter cultures are recommended. Results of the organoleptic and viscous characteristics of the samples received are also outlined.
Dairy industry. 2016;(7):28-29
28-29
Acid stability of probiotic strains added to the fermented milk products
Resumo
Acid stability is considered to be one of the important properties of the probiotic cultures as far as after entering the stomach they are effected by sulphuric acid that more or less influences their further living ability and level of the probiotic potential. Having modelling process of storage of the fermented milk product containing strains Lactobacillus acidophilus in the retail network and in the consumer refrigerator and also in the stomach the authors have come to the conclusion that all the 10 strains studied are able to quickly restore biomass.
Dairy industry. 2016;(7):30-31
30-31
Otsenka urovnya mocheviny - vazhnyy instrument upravleniya doynym stadom
Dairy industry. 2016;(7):32-32
32-32
Let’s speak about antibiotics. Part 2. Nisine. The problem food supplement E234
Resumo
Nisine is now widely applied in milk, meat, fish products, baking and confectionary, wine and beer. It is impossible to calculate daily intake of nisine as far as there is no information about its level in food products. The food preservative (E234) is harmful for the normal functioning of a human being because it kills both healthy microorganisms and those ones leading to illness.
Dairy industry. 2016;(7):33-36
33-36
38-40
41-43
44-44
46-47
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Resumo
The technology for electrodialysis of the mixture consisting of cheese whey and curds whey in the plants ION is offered. Design of the electrodialysis module has been patented. The technological scheme allows to solve the problem of applying whey by using the liquid as a valuable raw material for milk products manufacturing at the enterprises producing both curds and cheese.
Dairy industry. 2016;(7):48-49
48-49
Strategiya uspekha Kirovskogo molochnogo kombinata
Resumo
26 мая на Кировском молочном комбинате введен в эксплуатацию новый цех по производству сухого молока. На Церемонии открытия цеха присутствовали: Н.Ю.Белых - губернатор области, Е.Ю.Астраханцева - зам. министра Минсельхоза России, которая зачитала приветствие министра, П.Припутен - чрезвычайный и полномочный посол Словацкой Республики, П.Мертин - директор компании «Вздухоторг», Р.Ю.Еременко - вице-президент банка ВТБ, Д.Н.Драный - директор ПАО «Стромит», Н.М.Липатников - президент Вятской ТПП.
Dairy industry. 2016;(7):50-52
50-52
The taste of the future
Resumo
The centers for development of new products of the company Tetra Pak work out new recipes, optimize economic indices of the existing operation lines, help to maintain quality and safety of the finished products if some new ingredients are applied. The centers are miniplants where technological equipment, packaging automated machines et al. are installed.
Dairy industry. 2016;(7):54-55
54-55
Biotechnology of the fermented milk products and preparations with probiotic properties
Resumo
Bifidobacteria, Lbm. casei, Lbm. plantarum, Lbm. acidophilus, Str. thermophiles, Lbm. reuteri, P. freudenreichii subsp. shermanii et al. Are considered to be probiotic microorganisms. The largest cells number of the L. reuteri was received in the medium consisting of hydrolyzed milk, yeast extract, inuline and mineral salts. When L. reuteri were cultivated in the fermentor at pH 6,2 and at 37 °C maximum quantity of cells was observed after 6-8 hours. Research work was carried out with the aim to create products with other probiotic microorganisms -propionic acid bacteria and acidophilous lactic acid bacteria Lbm. rhamnosus, Lbm. casei, Lbm. plantarum. Together with development of the fermented milk products enriched with bifidobacteria, the pharmacopied forms of probiotics from the bifidobacteria «Bifidin» were worked out. Three strains of L. acidophilus selected from the 76 strains of lactobacilli served as a base for creation of the three components probiotic «Acilact».
Dairy industry. 2016;(7):57-58
57-58
Dependence on «MAK»
Resumo
Some supplements have been developed by the company Semargl for the dairy sector such as the «MAK» - for improvement of the heat stability of raw milk, «MOL-Extra» for recombined milk production and milk fat analogue intended to reduce cost of milk products.
Dairy industry. 2016;(7):59-60
59-60
Structure stabilizers for the products containing milk
Resumo
The range of the polycomponent fermented milk products and products containing milk was developed. As far as the above mentioned products possess more evident synergetic activity it is advisable to apply structure stabilizers in order to achieve better quality indices and maintain them attractive for consumers. As a stabilizing agent for such systems, Pectin LA410 was chosen. Technology of the fermented milk products and products containing milk with extruded flour has been improved
Dairy industry. 2016;(7):62-63
62-63
The cold dessert of the hot season
Resumo
Application of the milk fat replacers in ice-cream manufacturing together with milk fat allows considerably improve quality indices of the finished product. In case of technologically based tailoring of the milk fat replacers the ice-cream made with application of the latters does not noticeably differs from the traditional product with the same mass share of fat.
Dairy industry. 2016;(7):64-65
64-65
The products on the milk-grain base for pregnant women and nursing mothers
Resumo
Special issues of the technological process for the milk-grain products manufacturing are considered. Results of the study of the heat treatment parameters impacts on the milk-grain mixture and gluten formation by starch of various kinds of flour are discussed. Information about physical-chemical and microbiological studies of the samples of the foods for pregnant women and nursing mothers is given.
Dairy industry. 2016;(7):66-67
66-67
Production wastes - an element of the production and accountant recording
Resumo
Reasons of the exceeding of the actual losses as compared with that given in the norms at the milk plants are discussed. In this connection it has been offered to standardize for the dairy sector conceptions and terms «production wastes» and «non-recoverable losses» and using the definitions to find solutions at the enterprises aimed at correction of the accountants.
Dairy industry. 2016;(7):68-69
68-69
70-71