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编号 6 (2013)
- 年: 2013
- 文章: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7403
Articles
About technical regulation in the sphere of foods production and handling and food raw materials in the Customs Union
Dairy industry. 2013;(6):4-5
4-5
Design of a package
Dairy industry. 2013;(6):6-6
6-6
Congratulations with the 50years jubilee
Dairy industry. 2013;(6):8-9
8-9
Wide choice of package for liquid products
Dairy industry. 2013;(6):10-11
10-11
Save food
Dairy industry. 2013;(6):12-13
12-13
GALDI & THISE MEJERI
Dairy industry. 2013;(6):14-14
14-14
The Belorusian dairy industry: technological priorities of development
摘要
Principle ways of development and launching of modern technologies for milk raw materials processing in the Republic of Belarus with the account of optimal structure of finish milk products range are considered.
Dairy industry. 2013;(6):16-18
16-18
Up-to-date equipment for dry milk products manufacturing
摘要
Results of upgrading of drying departments at four enterprises in the Republic of Belarus are outlined.
Dairy industry. 2013;(6):19-22
19-22
Strive for better
Dairy industry. 2013;(6):24-26
24-26
Export and import of albumins
摘要
Dynamics of import and export of albumin (code NH VED 35.02) in Russia for the period 2006-2011 is considered.
Dairy industry. 2013;(6):28-29
28-29
The treasure has been found: what to do with it?
摘要
Importance of milk whey as a recovering ecologically pure biological raw material of animal origin is described.
Dairy industry. 2013;(6):30-32
30-32
Milk whey: receiving of derivative components
摘要
Principle ways of receiving and characteristics of the derivatives from milk whey are given.
Dairy industry. 2013;(6):34-36
34-36
Production of fermented milk products and cheeses: composition and properties of starters microflora
摘要
Information about biology of useful microflora and the role of certain properties of microorganisms in forming quality indices of fermented milk products is given in the article.
Dairy industry. 2013;(6):38-40
38-40
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
摘要
The period from March to April was established to be the most unfavorable for cultivation of microorganisms in pasteurized whole milk. The fact could be explained by sensitivity of lactic acid bacteria to the seasonal changes in the milk quality.
Dairy industry. 2013;(6):41-42
41-42
Legislations of the EU in the field of functional products. Problems of launching
摘要
Principle issues of the Regulation of the EU N1924/2006 touching regulating items of the statement related with useful impacts of functional foods and ingredients are discussed.
Dairy industry. 2013;(6):44-45
44-45
Products of functional nutrition
摘要
Problems of the functional products manufacturing in Russia and in the world were considered. Attention is also paid to the items of standardization and classification of functional ingredients
Dairy industry. 2013;(6):46-49
46-49
Trends in formation of fresh milk products variety
摘要
Trends in improvement of milk products varieties, optimization and rationalization of the composition of the products abroad and in our country are outlined.
Dairy industry. 2013;(6):50-51
50-51
Milk whey in functional products
摘要
The aspects of milk whey application in the production of functional drinks and pastes intended for mass consumption have been considered.
Dairy industry. 2013;(6):52-54
52-54
The milk complex «Stavropolskii»
Dairy industry. 2013;(6):56-57
56-57
The Tula milk combine
Dairy industry. 2013;(6):58-58
58-58
«Yarmolprod»
Dairy industry. 2013;(6):59-59
59-59
The group of the companies Danone in Russia: the main principles of milk products manufacturing
Dairy industry. 2013;(6):60-61
60-61
Innovative products and ingredients - drivers of the dairy market
摘要
Comparing analysis of the situation in the Russian and worlds milk products markets is made. Future prospects and necessary conditions for receiving functional ingredients and products from the milk raw materials are outlined. Some recommendations are given aimed at supporting local small and middle business engaged in fermented milk products manufacturing meeting demand of local population taking into account their ethnic and ecological and climate conditions in the regions of living.
Dairy industry. 2013;(6):62-66
62-66
Keeping up traditions, developing innovations, with optimism to the future
Dairy industry. 2013;(6):67-67
67-67
Milk as an ingredient in the functional products manufacturing
Dairy industry. 2013;(6):68-69
68-69
Profitable production
Dairy industry. 2013;(6):70-71
70-71
Choice of the rational range of fresh milk products
摘要
Universal schemes for milk processing developed by the specialists of the All Russia Dairy Research Institute are given in the article.
Dairy industry. 2013;(6):72-73
72-73
Functional ingredients: new possibilities for milk products producers
Dairy industry. 2013;(6):74-75
74-75
Milkbased product for school nutrition
摘要
Technology of dry milk containing product for feeding school children of Vietnam was developed taking into account their nutrition status, raw materials resources and industrial base. The product is applied for preparing desserts for school breakfasts.
Dairy industry. 2013;(6):76-77
76-77
Identification of the rheological pictures of milkprotein coagula
摘要
Procedure to identify rheological picture of milk coagulum is offered. The procedure is based on the study of pronounced stages of milk coagulation process. Characteristic points of rheological curve of milk coagulation were determined. The method of analytic predetermination of the properties of the milk coagulum studied is described
Dairy industry. 2013;(6):78-79
78-79