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编号 2 (2009)
- 年: 2009
- 文章: 27
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7343
Articles
About implementation of the Technical Regulation on fresh milk products
摘要
The article contains information about activity in the All Russian Dairy Research Institute related to harmonization of the fund of existing technical documents (TU) with requirements of the Technical Regulation on fresh milk products. Amendments to 35 technical documents have been prepared, agreed and approved.
Dairy industry. 2009;(2):5-9
5-9
Dairy sector of the Vladimir region
摘要
Results of the dairy sector activity in the region, supporting measures from the Administration and prospects are analyzed.
Dairy industry. 2009;(2):12-14
12-14
What should we expect in 2009?
摘要
Situation in the market of raw materials for food sector, finished products and prospects for industry development and special fats sales in the world and in Russia is discussed.
Dairy industry. 2009;(2):16-19
16-19
From crisis to milk streams
摘要
Possibility of anti-crisis management at milk processing plants with the help of special program solution 1C: Milk plant is outlined. The program provides quality and optimization of raw milk materials cost, operative receiving of financial results from various types of products, production improvement and planning and control of expenditures.
Dairy industry. 2009;(2):20-21
20-21
Yearly financial report for 2008: what an accountant should know
摘要
Recommendations are given concerning preparation of the financial reports with the account of new amendments. Principle sections of a report are characterized.
Dairy industry. 2009;(2):22-26
22-26
Calculations of the recipes for ryazhenka with the account of fat and protein contents
摘要
Calculations of the ryazhenka recipes for manufacturing the product from recombined raw materials with 2.5% and 4% fat levels are given.
Dairy industry. 2009;(2):29-30
29-30
Microbiological control in cheese making: principle elements of the system
摘要
Specialists of the All Russian Research Institute of cheese and Butter Making have developed a system for microbiological control at cheese manufacturing. Most important issues of the system are outlined and principle critical risk points, methods and means for controlling are given.
Dairy industry. 2009;(2):34-38
34-38
Innovative ingredients for cheese making from the company Chr. Hansen
摘要
Ingredients should provide receiving of the optimal quality products together with economical efficiency of their application. Ingredients should meet such requirements as reliability and stability in the production course. The company Chr. Hansen is known as a supplier of such ingredients for more than 15 years in the Russian market. At present the company is working at widening the range of ingredients for cheese making and their adapting to existing production methods and technologies.
Dairy industry. 2009;(2):39-40
39-40
GMO in milk products
摘要
Components and food supplements that could be sources of GMO introduction in milk products are discussed. The method of GMP detection by polymerase chain reaction is described. Indication of GMO by this method has been done in the laboratory at the Kemerovskii Technological Institute of Food Industry.
Dairy industry. 2009;(2):41-42
41-42
Characteristics of the lactic acid bacteria strains
摘要
Properties of the lactic acid microorganisms isolated from the natural surrounding in the Republic North Osetiya-Alaniya were evaluated and identified. It was found that they posses high acid forming activity and as a result they can be widely used in starter cultures for milk products manufacturing.
Dairy industry. 2009;(2):43-43
43-43
The main criteria of raw milk safety - animals health. Salmonellosis.
摘要
The problem of salmonellosis occurrence, its sources, forms, symptoms and preventive measures are discussed.
Dairy industry. 2009;(2):44-46
44-46
Integration and automation of production processes
摘要
Modern enterprise could not be efficient without automation systems application. The company Tetra Pak offers to its customers the system Tetra Plant Master that covers all the production stages and creates basis for integrating production in a complete system.
Dairy industry. 2009;(2):50-50
50-50
Milk products safety. Review of the existing methods providing microbiological norms
摘要
Principle methods of raw milk decontamination, heat treatment, bactofugation and microfiltration are discussed. Together with aseptic filling milk products receive additional positive effect concerning safety.
Dairy industry. 2009;(2):53-54
53-54
Bactofugation of milk: application experience
摘要
Bactofugation is considered to be one of the efficient methods to provide safe and high quality products. Experience gained at the Vologda milk combine connected with bactofugeurs application is discussed. Attention is paid to most important parameters of the process such as capacity, temperature, bactofugeurs discharge, pressure and efficiency.
Dairy industry. 2009;(2):55-56
55-56
Microfiltration in dairying
摘要
Advantages of microfiltration in different milk products (cheese, milk with extended shelf life, protein concentrates etc.) manufacturing are given. Process of microfiltration and cold sterilization of milk are described.
Dairy industry. 2009;(2):57-58
57-58
Microfiltrated milk is also in Russia
摘要
Development Director of the Kingiseppt milk combine I. Lavrenev tells about experience of applying milk microfiltration. This technology is used for manufacturing of the brand LATEO products: liquid milk, kefir and yogurt.
Dairy industry. 2009;(2):59-59
59-59
Modern plate heat exchangers for milk and milk products.
摘要
Heat exchanging plants based on plates: coolers and heaters for milk, pasteurizing and cooling and other plants developed by the company Oskon are characterized.
Dairy industry. 2009;(2):60-60
60-60
Cold sterilization
摘要
Cold sterilization of milk with membranes application was introduced with the aim to produce pasteurized milk with extended shelf life of 14 days
Dairy industry. 2009;(2):63-63
63-63
Efficiency of curds production by ultra-filtration
摘要
Priciple characteristics of the ultra-filtration plants under the trade mark Vodopad UTK are presented.
Dairy industry. 2009;(2):66-67
66-67
Evaluation of curds production efficiency
摘要
Factors that determine curds yield are shown. Ways to reduce technological (natural) losses and to improve application level of total solids are offered
Dairy industry. 2009;(2):68-70
68-70
Strength of the curds structure depending on raw materials
摘要
Effects of the solids-non-fat content in raw milk on structural-mechanical properties of the finished products were investigated. Organoleptic and rheological indices of samples were evaluated. Optimal level of solids-non-fat in raw milk for cottage cheese production was found.
Results of the study show that for receiving high quality finished product under conditions of Kemerovo region it is advisable to correct composition of raw milk applied by protein component addition.
Dairy industry. 2009;(2):71-71
71-71
The VII International forum Dairy Industry-2009
摘要
This is the information about the VII International forum Milk Industry -2009 and the VIII International forum Meat Industry -2009 that took place in March. Participants of the events are given and principle subjects of discussions are outlined.
Dairy industry. 2009;(2):72-72
72-72
Vegetable cream based on special oils AKK
摘要
Recommendations are given how to apply cream made with vegetable oils AKOBLEND and AKOTOP.
Dairy industry. 2009;(2):73-73
73-73
Rheological indices of the fermented product with lactoferrine
摘要
Results of the study carried out by the scientists of the VNIMI allowed establish correlation between changes of efficient viscosity and different dosed of lactoferrine added. However the authors of the article suggest that it is preferable to improve structural-mechanical properties of a product due to application of stabilizers.
Dairy industry. 2009;(2):74-75
74-75
Effects of skim milk powder on rheological properties of coagulum
摘要
Effects of raw milk quality and technological factors on whey protein content in dry skim milk were studied. Effects of whey protein content in skim milk powder on structural and mechanical characteristics of liquid fermented reconstituted products were also evaluated. For receiving powdered skim milk with high WPNI indices it is advisable to choose milk by acidity and heat stability, to apply lower pasteurization temperatures and to avoid holding of concentrated skim milk before drying.
Application of skim milk powders with high level of non denaturated whey proteins for manufacturing fermented reconstituted and recombined products is substantiated.
Dairy industry. 2009;(2):76-77
76-77
Valio in Russia: 100 years of trust
摘要
The article tells about activity of the company Valio in the world and in Russia. Mika Koskinen, Director General of the OOO Valio (Saint Petersburg), answered some questions in this relation.
Dairy industry. 2009;(2):78-80
78-80
The chair. Quality. Promotion
摘要
The article is devoted to the 5th anniversary of the department Standardization, certification and products quality management of the Moscow State University of Applied Biotechnology. Principle spheres of scientific work carried out by the specialists are outlined.
Dairy industry. 2009;(2):88-88
88-88