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编号 12 (2012)
- 年: 2012
- 文章: 28
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7396
Articles
Import and export of milk products (code ТН ВЭД 04.01)
摘要
Dynamics of import and export of milk products covered by the code ТН ВЭД 04.01 «Milk and cream, non-concentrated and without addition of sugar or any other sweetening agents» for the period 2006-2011 is shown.
Dairy industry. 2012;(12):4-5
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Cooperation of Russia with the Commission of the Codex Alimentarius
摘要
Review of reports and presentations made by the participants of the international seminar devoted to the activity of the Codex Alimentarius Commission is given.
Dairy industry. 2012;(12):6-7
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Development of measures for production managing
摘要
Principles and approaches to the development of the system for managing safety of milk products manufacturing with account of requirements of working standards are considered.
Dairy industry. 2012;(12):8-10
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Monthly forecasting of demand taking into account trend and seasons
摘要
Recommendations for planning sales on the basis of forecasting demand statistics for the previous periods are given.
Dairy industry. 2012;(12):12-14
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Accounting books and taxation: Russian and international practice
摘要
Principle approaches to accounting books and taxation existing in different countries are outlined. Taxation system in Germany is analyzed where the seminar for accountants of food enterprises of Russia took place.
Dairy industry. 2012;(12):15-16
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New technologies and equipment - the basis of successful work on the conditions of the World Trade Organization
Dairy industry. 2012;(12):18-20
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Workers activity for the good of the company
Dairy industry. 2012;(12):21-21
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New requirements to obligatory and periodical medical examination in the operating units
摘要
New requirements to conducting obligatory and periodical medical examination of the milk processing plants personnel are considered in the article.
Dairy industry. 2012;(12):22-24
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Maintenance of the dairy farms equipment. Norms of time and labor expenses
摘要
The method to determine labor intensity at technical service and repairing of the equipment of different technological purposes for the dairy farms is discussed.
Dairy industry. 2012;(12):26-28
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Milk and milk products as factors of transferring yersiniosis agents
摘要
Contamination with Yersinia can happen on any stage of the technological process of milk products manufacturing - from farm to retail.
Dairy industry. 2012;(12):29-30
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Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
摘要
Results of the research work that showed drawbacks of the rations prepared for high productivity cows that had been worked out according to existing detailed norms of raw fat content are given. Increase of fat level in dry matter of cows’ ration to 4,2 % resulted in improvement of milk productivity indices, quality constituents and technological characteristics of milk.
Dairy industry. 2012;(12):32-34
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Quality and properties of deer milk
摘要
Results of the study of chemical composition and properties of deer milk with the aim to develop state standard on deer milk are given. As far as deer milk is applied as food it became reasonable to investigate organoleptic, physical-chemical, microbiological indices and to analyse toxic elements, micotoxins, antibiotics and pesticides.
Dairy industry. 2012;(12):35-36
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Production control - the basis of safe and quality milk products manufacturing
摘要
Requirements of the normative documentation in the field of milk processing products control and indices of microbiological safety are discussed.
Dairy industry. 2012;(12):37-39
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Microbial flora of the national Yakut's fermented milk products
摘要
Results of the study of microbial flora composition of the Yakut national fermented milk products manufactured in different regions of the Republic Sakha are given.
Dairy industry. 2012;(12):42-42
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Fermented milk product «Tar»
摘要
Technology of the national Yakut fermented product «Tar» with wild berries and wormwood leaves was developed. Actuality of working out the technology of the frozen fermented milk «Tar» using natural cold was also substantiated. Application of flavors from plants in the product manufacturing allows widen variety and receive high quality product. Technological parameters of freezing «Tar» were studied and chemical composition, energy value and amino acids composition of the fermented milk product were determined.
Dairy industry. 2012;(12):44-45
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Dairying: technological platform of high technologies
摘要
Developments of the North Caucasian State Technical University are outlined that can be considered as examples of high technologies.
Dairy industry. 2012;(12):46-48
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Whey drink for healthy nutrition
Dairy industry. 2012;(12):48-48
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Universal automated unit for cooling and formation of coagulum for producing curds, soft cheese and cheese of the «Rossiiskii» type
摘要
Characteristics and advantages of the automated unit for cooling and formation of coagulum for cheese and curds manufacturing are outlined.
Dairy industry. 2012;(12):50-51
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Milk with stabilizing systems MAk
摘要
Advantages of the stabilizing systems MAk and SK-Extra intended for receiving milk products from non-standard raw materials are shown in the article.
Dairy industry. 2012;(12):52-52
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Characteristic of the antioxidantive properties of microfiltrated milk
摘要
Inactivation of the antioxidantive substances is possible in the technological process of milk treatment. The most complete picture of free radicals oxidation can be received by hemiluminescence method. Indices of the free radicals processes in pasteurized milk obtained by various methods were analyzed at the beginning and at the end of storage life. Comparison of the results helped to establish effects of technological regimes and methods of production on the level of free radicals oxidation.
Dairy industry. 2012;(12):53-54
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Fermentative hydrolysis of milk protein concentrate
摘要
Optimal way and hydrolysis parameters for making protein hydrolyzates that can be applied as the main component of food products for people suffering histidinemia were chosen as a result of research work. Principle stages of hydrolysis, effects of temperature and ratio of components used for achieving predetermined characteristics are discussed in the article.
Dairy industry. 2012;(12):55-56
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Bioconversion of milk whey constituents
摘要
Special features of bioconversion of milk whey constituents at fermentation by viscous strains of Lactobacillus acidophilus 3e, 5e, H, H 3 and 7m 13 were studied. On the basis of the results received the strains 7m 13 and 5e were chosen for making desserts from fermented milk whey. Principle characteristics of the desserts prepared from fermented milk whey are given.
Dairy industry. 2012;(12):57-59
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Milk whey in the confectionary
摘要
Research work devoted to application on milk whey in confectionary is outlined
Dairy industry. 2012;(12):61-63
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Milk proteins in the ice cream technology
摘要
A new technology of low calorie ice cream with functional milk proteins of the line «Nutrilac» imitating milk fat flavor was worked out. Rheological characteristics of the ice cream mixture, functional-technological properties and biological value of the finished product were studied.
Dairy industry. 2012;(12):64-65
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Application of the wild berries extracts in ice-cream
摘要
Possibility to apply berries of the wild plants that grow in the Far East regions in the technology of ice-cream receiving with full replacement of sucrose for fructose is discussed.
Dairy industry. 2012;(12):66-67
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Milk fat replacers for spreads
摘要
Properties and composition of milk fat replaces are discussed. Attention is also paid to advantages of the replacers, and recommendations are given how to apply the products in spreads manufacturing.
Dairy industry. 2012;(12):68-68
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The dairy industry of Norway
摘要
The dairy industry of Norway is described in the article.
Dairy industry. 2012;(12):69-72
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Nutrition ration for sportsmen
摘要
Nutrition ration of the students of the physical culture department in the Vologda State Pedagogical University was studied.
Dairy industry. 2012;(12):73-73
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