开放存取
##reader.subscriptionAccessGranted##
订阅存取
编号 2 (2012)
- 年: 2012
- 文章: 32
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7386
Articles
Dairy world market - 2010-2011
摘要
Analysis of the world dairy market in 2010-2011 is given in the article. Production of milk and milk products in different countries, world trade, consumptions are considered. Rating of the largest companies is shown.
Dairy industry. 2012;(2):5-9
5-9
Results of the milk products monitoring in Saint-Petersburg
摘要
Quality and safety of milk products have been controlled in Saint-Petersburg. Results of the evaluation are given. Items of falsification and problems related with products analysis have been discussed.
Dairy industry. 2012;(2):10-12
10-12
Change of the production plan - income or loss
摘要
Situations related with receiving of the urgent orders for production and possibilities of their optimal planning are discussed.
Dairy industry. 2012;(2):15-17
15-17
The Customs Union: new horizons of the economical growth and development of the agrarian and foods market of the united economic territory
摘要
Targets and goals of the Customs Union are discussed in the article. Situation and prospects for developments are shown.
Dairy industry. 2012;(2):19-21
19-21
Draft technical regulation of the Customs Union «Milk and milk products». Position of Kazahstan Republic
摘要
At the end of last year commission of the Customs Union has adopted technical regulations of the Customs Union «About food products safety», «Labeling of food products», «Technical regulation on oil and butter products», «Technical regulation on juice products». Together with the above documents draft «Technical regulation on milk and milk products» has also been considered but decision about adoption of the regulation was not made. The reasons that caused disagreements in relation to the content are discussed in the article.
Dairy industry. 2012;(2):21-23
21-23
Customs clearing of the import equipment
摘要
Special issues of clearing imported equipment at transporting it in the territory of Russia are discussed.
Dairy industry. 2012;(2):24-25
24-25
The NEUMO CIS company
摘要
The article informs about plans and prospects of development of the LLC «NFUMO CIS» - a subsidiary of the manufacturer AWH GmbH from Germany. The company offers accessories, pipes, washing technique.
Dairy industry. 2012;(2):26-27
26-27
Optimization of the processes for getting added value with the aid of «clever» usage of raw materials
摘要
Possibilities to optimize recipes are given. One of them is a planned variant based on the availability of raw materials and products in the warehouse. Due to optimization expenses for buying raw materials and products can be considerably reduced and return from every product cover losses.
Dairy industry. 2012;(2):28-29
28-29
About physical model of the homogenization process
摘要
Special issues of the homogenization process used for milk products manufacturing from the point of view of the fat globules structure have been considered.
Dairy industry. 2012;(2):30-32
30-32
Complex solutions from the «Russkaya Trapeza»
摘要
Possibilities and special features of the automated machines for blowing PFT-tare and lines for filling milk in the tare have been outlined. The equipment is being offered by the company «Russkaya Trapeza».
Dairy industry. 2012;(2):33-33
33-33
Treatment of the milk raw materials by membrane methods
摘要
The methods of baro-membrane filtration such as micro-, ultra- and nano-filtrations and reverse osmosis are characterized. Possible applications of the methods in milk and milk products manufacturing are described.
Dairy industry. 2012;(2):34-37
34-37
About membrane methods of whey treatment: marginal notes
摘要
Requirements to choosing a scheme for the membrane method of whey processing have been outlined in the article.
Dairy industry. 2012;(2):38-38
38-38
Membrane equipment from the company Kieselmann
摘要
The membrane equipment for micro-, ultra- and nano-filtrations as well as for reverse osmosis - is a specialization of the company VA Food Processing that is a part of the companies group Kieselmann Fluid Process.
Dairy industry. 2012;(2):39-39
39-39
Principle ways of processing and application ol whey in the Republic of Belarus: situation, trends, prospects
摘要
Results of the implementation of the program developed in Belarus' for industrial processing of whey by existing methods, for manufacturing of foods with whey application and whole milk replacers for feeding calves are described.
Dairy industry. 2012;(2):40-43
40-43
Reverse osmosis as a way to the new quality of products
摘要
A reverse osmosis plant is being used in the Stavropol milk combine that allows considerably reduce salt level in water and remove extraneous microorganisms.
Dairy industry. 2012;(2):44-44
44-44
Stake on whey
摘要
Information is given about putting in operation a principle production section of baro-membrane technologies at the enterprise «Glazov-moloko». New equipment allows process various types of milk whey including dry mineralized whey.
Dairy industry. 2012;(2):47-48
47-48
Prebiotic lactulose: efficient strategy of the healthy nutrition development
摘要
Special features of the chemical structure of the low molecular sugars having p-glycoside bond in the molecular structure have been studied. Due to the structure this substances acquire prebiotic functions. Lactulose as a prebiotic is widely applied as an ingredient in various groups of food products.
Dairy industry. 2012;(2):49-49
49-49
Existing methods for determination of antibiotics in milk
摘要
Possibilities of the express-tests of the company Chr. Hansen for high sensitive determination of antibiotics presence in milk have been considered. The tests are based on the receptors analysis.
Dairy industry. 2012;(2):50-51
50-51
Microbiological control with petri- filims
摘要
New format of the ready media - petrifilms (3MTM PetrifilmTM) allowing to make rapid microbiological control of food products, objects of surrounding, water and to detect various groups of sanitarian indicative microorganisms such as yeasts, moulds, coliform bacteria, E. coli, enteric bacteria, staphylococci, listeria and lactic acid bacteria. Application of petrifilms has been approved by the Rospotrebnadzor of the RF as an official method for microbiological control of foods, raw materials, objects of surrounding and water.
Dairy industry. 2012;(2):53-54
53-54
Spectral analysis in the near infer-red spectrum
摘要
Possibilities of the spectral analysis in the near infra-red spectrum in the control of milk products quality are demonstrated.
Dairy industry. 2012;(2):55-56
55-56
Immobilization of the probiotic microorganisms on the bio-carriers
摘要
Immobilization including incapsulation is one of the ways to improve efficiency of the probiotic bacteria activity coming with functional foods in a human being.
Dairy industry. 2012;(2):57-58
57-58
Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?
Dairy industry. 2012;(2):60-60
60-60
International criteria of safety of the bifido bacteria application
摘要
Positive and negative effects of the bifido bacteria isolated from various sources have been considered.
Dairy industry. 2012;(2):61-61
61-61
Fermented milk bio-product with vegetable component
摘要
The technology for fermented milk product with addition of the parsnip pure and curcuma powder is offered. The product is recommended for people suffering diabetes.
Dairy industry. 2012;(2):62-62
62-62
To create future means to be seriously concerned with the present
摘要
One of the largest companies on the fat and oil market the Corporation SOYUZ is summarizing results of the activity during the current year.
Dairy industry. 2012;(2):64-64
64-64
Fermented milk product enriched with magnesium
摘要
Results of the research works carried out for studying possibilities to enrich fermented milk product with magnesium are given. Recommendations have been worked out as well as recipes and technological scheme for receiving the product with starter culture «Vitaflor» and addition of magnesium lactate and citrate.
Dairy industry. 2012;(2):65-66
65-66
Effects of pectin on the properties of the fermented cream biocorrector
摘要
Effects of pectin on the consistency and structural-mechanical characteristics of the fermented cream biocorrector have been studied. Results of the investigation are given in the article. Addition of 0.3% of pectin positively effects the parameters studied and can be used for production of the fermented cream biocorrector.
Dairy industry. 2012;(2):67-68
67-68
Functional combined fermented milk product
摘要
The combined fermented milk functional product has been developed on the basis of grown wheat and whey protein concentrate with application of multistrain starter with probiotic characteristics.
Dairy industry. 2012;(2):70-71
70-71
Technology of the fermented milk: application ol the extracts of vegetable raw materials
摘要
Specialists have studied possibilities for working out combined functional products with application of the extracts of the vegetable raw materials as an additional source of vitamins and minerals. Technologies for receiving fermented milks with extracts of biologically active substances of medical plants have been developed.
Dairy industry. 2012;(2):72-73
72-73
Investigation of the milk products structure formation
摘要
The devise that allows completely and obiectively study physical-chemical and structural-mechanical characteristics of milk products is presented. The instrument can also be used for studying activity of milk clotting enzymes, cheese suitability of milk, optimal regimes for coagulation.
Dairy industry. 2012;(2):74-74
74-74
Vegetable oils for milk powders
摘要
The company AAK has developed a range of oil products intended for replacing milk fat at milk powders manufacturing.
Dairy industry. 2012;(2):75-75
75-75
Bio-thermodynamic method for evaluation of structure formation of the milk-protein coagulum
摘要
The capillary method has been worked out intended for studying of elastic properties of milk protein curd that allows evaluate if the curd is ready for cutting. The methodology for calculating thermodynamic parameters of the curd structure formation is given.
Dairy industry. 2012;(2):76-77
76-77