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编号 12 (2006)
- 年: 2006
- 文章: 18
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7329
Articles
Example of the HACCP plan development for kefir production
摘要
HACCP plan should be developed for every product manufactured by every enterprise. In the article development of the plan for kefir production is described and taken as an example.
Dairy industry. 2006;(12):15-22
15-22
Efficiency of the personnel department activity at a milk plant
摘要
Quantity evaluation of the personnel department activity at a milk processing plant with the account of season production is shown.
Dairy industry. 2006;(12):24-25
24-25
How to make an enterprise competitive
摘要
Trends in milk processing plants developments in the Republic of Mordovia for the nearest future are given. Urgent need for improving competitiveness is stressed. For this purpose economical and mathematical method and models were used.
Dairy industry. 2006;(12):26-27
26-27
Calculation of the recipes with the account of fat and protein contents. Table cream.
摘要
Some examples of the calculations of cream recipes with different fat contents from powder milk components and cream from natural milk as well as cream from milk components mixture are given.
Dairy industry. 2006;(12):34-37
34-37
Methodology of phage control at milk plants
摘要
Researchers from the Moscow State University of the Applied Biotechnology have developed methodology for phage control at dairies producing fermented milk products.
Dairy industry. 2006;(12):39-40
39-40
Some special features of the technology for heart treated (pasteurized) fermented milk products.
摘要
Some special features of the technologies for pasteurized yogurt products, pasteurized sour cream products and pasteurized quark products are outlined. Attention is also paid to measures preventing reducing the products quality.
Dairy industry. 2006;(12):41-44
41-44
Technology of the aerated milk desserts
摘要
Technological process for receiving aerated milk desserts produced with the application of reconstituted skim milk powder and vegetable supplements is shown. Organoleptic characteristics of paste like mass and finished products as well as their recipes are given.
Dairy industry. 2006;(12):46-47
46-47
Amino acids mixtures from quark whey protein
摘要
Principle technological scheme of the highly purified amino acids extraction from fermentolysate of milk whey is outlined. Amino acids composition of the mixture received as a result of whey protein fermentolysis is given.
Dairy industry. 2006;(12):48-49
48-49
Fermented cream-vegetable dip with improved storage life
摘要
Technology for fermented cream-vegetable dip has been developed. Shelf life of the product stated to be 10 months at -20+20C and 14 days at 4+20C. Technological documentation was also prepared. In the article you can find organoleptic, physical, chemical and microbiological indices of the dip.
Dairy industry. 2006;(12):50-51
50-51
Some aspects of chickpea milk receiving
摘要
Behavior of chickpea protein in various media was studied. Technological scheme for getting milk from chickpea was developed. Composition and storage stability of the milk were studied.
Dairy industry. 2006;(12):54-54
54-54
JSC Molochnyi Combinate Penzenskii - the way to success
摘要
Principle technical and economical characteristics of the enterprise activity are given.
Dairy industry. 2006;(12):56-56
56-56
Business going together with time
摘要
Corporation SOYUZ informs about its main achievements in 2006.
Dairy industry. 2006;(12):57-57
57-57
Mixing of the regenerated milk components
摘要
Results of the experimental study of the components mixing in the developed centrifugal mixer are outlined. Relation between quality of mixing and regimes and design parameters of the apparatus were established. Microscope evaluation of the microstructure of regenerated milk showed absence of large inoculations of free fat in the mixture. This is explained by high stability of the fat phase in the product.
Physical and chemical characteristics and physical and mechanical properties of the mixture received during the trials are given.
Dairy industry. 2006;(12):58-59
58-59
Effect of the impulse electronic beam on sensor indices of milk and milk whey
摘要
Results of the sensor study of milk and milk whey treated by impulse electronic beam received from a strong current accelerator are given. The study has shown that sensor indices of both milk and milk whey are being changed. At the same time appearance, consistency and color of milk remain without changes. Milk whey becomes yellowish and transparent. Changes of the sensor indices in the course of the treatment are interpreted with the help of publications.
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Dairy industry. 2006;(12):61-61
61-61
Proper hygienic conception - a mortgage of improving quality and storage life of products
摘要
The main factors that result in hygienic conception at an enterprise are analyzed. Means for achieving standards required are enumerated.
Dairy industry. 2006;(12):74-75
74-75
Decontamination of consumer tare for milk products
摘要
Existing methods for decontamination of tare for milk products are described. Effects of the impulse UV irradiation on physical, chemical, mechanical, microbiological and hygienic characteristics of the packing materials for milk and milk products are outlined.
Dairy industry. 2006;(12):76-77
76-77
Cleaning agents with disinfecting effects
摘要
Properties of the cleaning and disinfecting agents based on active chlorine are reviewed. These are preparations consisting of caustic, active chlorine and additives Duksan-Chlor-Agrosil-101, Rapin-Chlor, Dezmos and Rusan-Chlor.
Dairy industry. 2006;(12):80-80
80-80
Seminar on the milk technologies from the BK Guilini company
摘要
Seminar for the top managers of the dairy industry took place in Germany. The seminar was organized by the BK Guilini company and was devoted to the discussions of the topics that were interesting for the participants of the event.
Dairy industry. 2006;(12):81-82
81-82