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编号 10 (2011)
- 年: 2011
- 文章: 35
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7380
Articles
Innovative technologies and equipment inthe dairy sector
摘要
The article tells about the seminar in the Samara region
devoted to the innovations in the dairy sector.
Dairy industry. 2011;(10):4-10
4-10
Maintenance and repairing ofthe equipment
摘要
Items of the organization of the system for technical maintenance
and repairing of the equipment have been considered.
Dairy industry. 2011;(10):12-15
12-15
Heat pumps at milkcombines
摘要
Possibility to apply heat pump systems based on the heat
streams analysis for supplying heat at milk processing
enterprises has been discussed.
Dairy industry. 2011;(10):16-18
16-18
Heat- and energy saving - the priority directionof the Kirov milk combine development
摘要
Information is given about measures undertaken at the
Kirov milk combine with the aim to improve energy efficiency
of the enterprise.
Dairy industry. 2011;(10):20-20
20-20
Protection of the rights of the energy consumers
摘要
Information is given about principle directions and possibilities
for protecting rights of the energy consumers including
industrial enterprises.
Dairy industry. 2011;(10):21-24
21-24
Membrane filtration in yogurt production
摘要
It is advisable to use ultra-filtration for increasing mass share
of protein in milk intended for yogurt production from the
economical point of view.
Dairy industry. 2011;(10):26-27
26-27
Links of traditions and present day life
摘要
The program CSB-System that optimizes processes has been
launched at the enterprise Kasehof producing cheese.
Dairy industry. 2011;(10):29-29
29-29
Innovationsof the company Chalon Megard: equipment for cheese making
摘要
The company Chalon Megard introduces some new items
of the equipment intended for cheese making that allows
to improve quality and finish product yield, to improve sanitarian-hygienic indices, reduce time needed to cover expenses
for equipment.
Dairy industry. 2011;(10):30-31
30-31
Technical regulation in the Customs Union
摘要
Interim right field has been created due to adoption of the
Customs Union agreement on sanitarian, veterinary-sanitarian
measures and quarantine for plants before coming
into force of the Technical Regulations of the EvrAzEC.
Dairy industry. 2011;(10):33-36
33-36
Food legislation of the EC and CIS-countries
摘要
The World Trade Organization rules have been considered
in relation with food products and existing legislations in
the European Community and CIS countries have been
compared.
Dairy industry. 2011;(10):37-38
37-38
About milk products adulteration
摘要
Amino acids compositions of the random samples of the
dairy butter, milk powder, cheese and ice-cream declared
by producers as natural products manufactured according
to the GOST (State standard) have been studied. The high
efficient capillary gas-liquid chromatography method was
used.
Dairy industry. 2011;(10):39-40
39-40
Indices of the sheep and goats milks safety
摘要
Heavy metals, pesticides and radionuclids contents in the
samples of goats and sheep milks received in various
regions of Mongolia were determined.
Dairy industry. 2011;(10):41-42
41-42
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
摘要
Characteristics and advantages of the yogurt cultures are discussed as compared with those of traditional starter cultures
Dairy industry. 2011;(10):44-44
44-44
Clinical trials of the bioproduct «Bifilife»
Dairy industry. 2011;(10):47-47
47-47
Control card - the main instrument of the inner laboratory control
摘要
The control cards of Schuhard are applied for statistical control at measuring and operation control to exclude deviations caused by violation of the technological process
Dairy industry. 2011;(10):48-49
48-49
Correlation between titratableand actual acidities of raw milk (practical usage)
摘要
47 samples of raw cow milk have been analyzed for titratable and actual acidities. Correlation of the above mentioned indices of raw milk and its mathematical expression were established experimentally. Possibility to use the data received in practice is offered.
Dairy industry. 2011;(10):50-51
50-51
Inhibiting of the milk fat oxidation
摘要
Application of the amino acids-inhibitors was studied for
preventing oxidation of milk fat.
Dairy industry. 2011;(10):52-52
52-52
Lactic acid bacteria Lactobacillus brevis
摘要
Physiological properties of the strains Lactobacillus brevis have been studied: relation with actual acidity, temperature and sources of nutrition
Dairy industry. 2011;(10):54-55
54-55
Cholesterol metabolising activity of the probiotic microorganisms
摘要
Cholesterol metabolising activity of the probiotic microorganisms has been studied. High cholesterol degradating activity of the strains of bifidobacteria investigated and of the propionic acid bacteria Lactobacillus helveticus has been established. Possibilities for their application in the functional products development have been demonstrated
Dairy industry. 2011;(10):56-56
56-56
«Enilbio» - a school for cheese makers
摘要
The school «Enilbio» that is a part of the Food Industry and Food Biotechnique Institute organizes the courses for improving qualification of cheese makers
Dairy industry. 2011;(10):57-57
57-57
Curds product with berries components
摘要
Addition of the black currant (pure, juice, frozen berries) to milk before coagulation effects curds product quality changing its taste and consistency. Rational quantity of the berries component results in increasing yield of the finish product.
Dairy industry. 2011;(10):58-58
58-58
Texturizers for the processed cheese products
摘要
Special features of the lines for milk whey drying and characteristics of the finish products have been considered
Dairy industry. 2011;(10):59-59
59-59
Lupin whey drink
摘要
Functional milk drink on the basis of the food grade lupin ingredients and milk whey which is also considered to be a media for removal of bitterness from lupin has been developed. It was also established that quality of food products from lupin depends on the degree of its grains grinding.
Dairy industry. 2011;(10):60-61
60-61
New technologies in the high qualitydry milk products manufacturing
Dairy industry. 2011;(10):62-62
62-62
Effects of dispersion on the milk protein concentrates
摘要
Effects of the operating parameters of the hydro-dynamic grinder-disperser on the foam formation characteristics on the milk protein concentrates have been studied. For receiving stable foam like mass it is advisable to choose the smallest backlash between cylinders and the highest rotor rotation speed.
Dairy industry. 2011;(10):63-64
63-64
Composition and properties of the milk protein concentrates
摘要
Compositions of the milk protein concentrates received by three methods: with enzyme preparation (MBK-FP), with mesophilic microorganisms starter cultures (MBK-MM) and with mesophilic microorganisms starter culture and membrane concentrating (MBK-UF) have been studied.
Dairy industry. 2011;(10):65-65
65-65
Manufacturing of high quality milk products with applicationof the fats «SolPro»
摘要
Possibilities to apply milk fat replacers in the milk products technologies are discussed
Dairy industry. 2011;(10):66-66
66-66
Ice-cream market in the Chelyabinsk region
摘要
Principle special characteristics of the enterprises producing ice-cream are discussed. Leaders in the ice-cream manufacturing sector, distribution of shares among the producers in Chelyabinsk and Chelyabinsk region are considered. Production volumes and policy concerning products varieties are shown.
Dairy industry. 2011;(10):67-67
67-67
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
摘要
The problem of lactose intolerance is found in almost half the adult population of the globe, that's why great attention is paid to the products with reduced lactose content. In this paper the hard low lactose ice-cream production by enzymatic hydrolysis of lactose was
discussed
Dairy industry. 2011;(10):68-70
68-70
About effectsof fat composition on the rheological characteristics of ice- cream
摘要
Practically important regularities between physical-chemical indices of fats and structural-mechanical characteristics of mixtures and ice-creams on the basis of the mixtures have been found
Dairy industry. 2011;(10):71-73
71-73
Effects of mixture compositionon the soft ice- cream structure
摘要
Effects of the hen-quail eggs powder addition to the soft ice-cream mixture have been studied. Application of the powder is advisable as far as it results in increasing whipa- bility and volume of the air in the soft ice-cream and reduction of freezing time. Optimal dose of the eggs powder is 10%.
Dairy industry. 2011;(10):74-75
74-75
Following our publications
Dairy industry. 2011;(10):76-78
76-78
Israel - the land of milk and honey
摘要
Review of the dairy animal breeding and milk processing
industries in Israel is given
Dairy industry. 2011;(10):79-81
79-81
Reserves for milk market development
摘要
Changes of expenditures, incomes and profits per 1liter of milk of every mutually operating subjects of the milk producing sub-complex have been analyzed. It was proved that an enterprise with complete cycle of production, processing and selling is efficient both for producers and for consumers. The way to distribute incomes in proportion to production costs of every participant of the market has been offered.
Dairy industry. 2011;(10):82-83
82-83
Nutrition value of the rations: effects on the productivityand reproduction functions of the springer cows
摘要
Increasing of the nutritive value of the springer cows ration allows to milk out the animals up to 30% and to maintain high yields during long time without reducing their reproduction functions.
Dairy industry. 2011;(10):84-85
84-85