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编号 11 (2012)
- 年: 2012
- 文章: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7395
Articles
The market of milk and milk products
摘要
The author of the article tells about the conference that took place in the frames of the annual international exhibition «World Food» in Moscow.
Dairy industry. 2012;(11):5-13
5-13
Dairy butter: how to make producers to be honest?
Dairy industry. 2012;(11):14-15
14-15
Development of the Russian food retail sales
摘要
Statistics related with development of food retail sales in Russia based on the results of retail networks rating is given. Problems arising in the sphere, reasons that inhibit improvement of varieties and quality of goods are discussed.
Dairy industry. 2012;(11):16-17
16-17
Standard approach to business managing
摘要
The Corporation «SOYUZ» received the certificate of conformity with the international standard ISO 22000 2005.
Dairy industry. 2012;(11):18-18
18-18
75 years of the Altai region, 110 years - of the Altai cheese making. The dairy industry of the Siberia
Dairy industry. 2012;(11):19-22
19-22
Investment support of the dairy sector enterprises in the Altai region
摘要
Measures of the government investment support of the milk processing plants in the Altai region are discussed.
Dairy industry. 2012;(11):23-24
23-24
Reduction of internal expenditures - the basis of the enterprise competitiveness
摘要
Some examples taken from the practice of auditing systems of quality management and quality compliance with requirements of the ISO 9001:2008 standard are given in the article. Recommendations are given.
Dairy industry. 2012;(11):25-26
25-26
Pankratov N.V., Burykina E.A. The plant A1-OP24: capacity increasing and reduction of losses
摘要
Possibilities and ways to improve efficiency of drying milk and whey in the plant A1-OP24 due to introduction of more powerful ventilator and wet cyclone are explained.
Dairy industry. 2012;(11):28-29
28-29
Mixing technologies from the company «Tetra Pak» -combination of maximum advantages The mixing module «TetraAlmix» of the portion type
摘要
The mixing module «TetraAlmix» of the portion type. Principles of operation of the mixing module are considered the main design element of which is a turbo-mixer. Due to the vacuum system of powder ingredients feeding mixing and moistening take place quickly.
Dairy industry. 2012;(11):30-30
30-30
Control of the filling and packaging lines
摘要
Structure and functions of the system for milk products and drinks filling and packaging lines control are considered.
Dairy industry. 2012;(11):31-32
31-32
Requirements to packing and labeling of food products in technical regulations of the Customs Union
摘要
Principle requirements of the Technical Regulation of the Customs Union «Food products labeling» (will be introduced on 1 July 2013) as well as Technical Regulation «About safety of package» (valid since 1 July 2012) are considered.
Dairy industry. 2012;(11):35-36
35-36
Regulation of food supplements, aroma substances and technological auxiliary means in the Customs Union
摘要
Principle issues of the Technical Regiment of the Customs Union «Requirements to the safety of food supplements, aroma agents and auxiliary means» (029/2012) are considered. Documents of the European Union working in the given area are also reviewed.
Dairy industry. 2012;(11):37-40
37-40
In the focus of attention - whey
Dairy industry. 2012;(11):42-44
42-44
Application of the baromembrane equipment in the milk plants
摘要
The article deals with application of the baromembrane filtration for cheese whey processing.
Dairy industry. 2012;(11):45-45
45-45
The problem of introducing membrane technologies is not such complicated as it seems
Dairy industry. 2012;(11):46-47
46-47
Up-dating of the line for casein production. Technical-economical aspects
摘要
Items of modernization of the lines for raw casein and dry casein production due to the introduction of additional equipment and application of casein proteins acid coagulation are considered.
Dairy industry. 2012;(11):48-51
48-51
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
摘要
Results of the experimental study concerning application of starter cultures prepared with pure cultures of microorganisms are given. Process of casein micelles aggregation due to acid coagulation with the aim to increase average diameter of casein micelles that is necessary and sufficient for effective ultra-filtration treatment and receiving of milk-proteins concentrates was also investigated.
Dairy industry. 2012;(11):52-54
52-54
«ISTOK-MILK»: from theory to practice
Dairy industry. 2012;(11):54-54
54-54
Milk whey processing by electrodialysis
摘要
Principles of operation of the electodialysis plant at curds and cheese whey treatment, requirements to whey and membrane process, advantages and efficiency of the electrodialysis technology are outlined.
Dairy industry. 2012;(11):55-57
55-57
Application of curds whey: experience of the enterprise
摘要
Experience of the JSC «Tul’skii Milk Combine» where technological process of curds whey processing using electrodialysis plant «ISTOK-MILK» was launched is described. Some solutions that were used at developing the project and prospects for creating new products on the basis of curds whey and with application of the whey are considered.
Dairy industry. 2012;(11):58-59
58-59
Milk albumin - a high quality protein semi-finished product
摘要
Modern and traditional methods for extracting whey proteins and possibilities to apply them for food products manufacturing have been considered in the article. Developments of the All Russian Research Institute of Cheese and Butter Making (VNIIMS) in this field are given: recipes of the albumin products, national standard «Milk Albumin. Technical Regulation» and a typical technological instruction for milk albumin production.
Dairy industry. 2012;(11):60-61
60-61
Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
摘要
Interaction of chitosan with milk whey proteins was studied. It was shown that chitosan selectively interacts with beta-lactoglobulin forming insoluble precipitate. Dependence of the process of the complex formation on chitosan concentration, its molecular mass, the pH and ion strength of reaction medium was studied. The results obtained allow to make a conclusion that chitosan can be used for receiving beta-lactoglobulin in pure form from whey proteins solutions.
Dairy industry. 2012;(11):62-64
62-64
The laboratory of the company «Chr. Hansen» in Russia opens new possibilities
Dairy industry. 2012;(11):65-65
65-65
Milk that we drink
摘要
Items of milk safety in view of its components (hormones, lactose, fats) impacts on the health of human being are discussed.
Dairy industry. 2012;(11):66-67
66-67
The Yakut national milk products «Urume» and «ledyegei»
摘要
The work was carried out with the aim to study the Yakut milk product «Urume» and national fermented milk product «Iedyegei» and to improve technology and production on an industrial scale.
Dairy industry. 2012;(11):68-69
68-69
FD-DVS eXact® KEFIR 1 и FD-DVS eXact® KEFIR 2
摘要
New direct vat starter cultures of the company «Chr. Hansen» for receiving kefir product are presented.
Dairy industry. 2012;(11):69-69
69-69
The page of a technologist
Dairy industry. 2012;(11):70-70
70-70
Specialized fats «SolPro» for the dairy sector
摘要
The range of specialized fats «SolPro» developed in consideration of the latest requirements to the fat and oil raw materials for milk processing has been presented.
Dairy industry. 2012;(11):72-72
72-72
Synbiotic ice cream
摘要
Technology of synbiotic ice cream was developed. Organoleptic properties, physical-chemical characteristics as well as carbohydrate, vitamin-mineral and fatty acids compositions were studied. Information is also given concerning bifidoge-nous activity.
Dairy industry. 2012;(11):74-75
74-75
Lumenmeter SystemSURE Plus - cleanness under control
摘要
ATPh-luminometry is an express test that makes it possible to monitor sanitarian state in all the control points of an enterprise in «real time». The method is based on the detection of the ATP molecules on the surface of the equipment that are present in the cells of vegetable, animal and microbial origin.
Dairy industry. 2012;(11):76-76
76-76