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编号 3 (2014)
- 年: 2014
- 文章: 33
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7412
Articles
The year 2013: milk market of Russia. Measures of the governmental support
摘要
Preliminary results of the 2013 about the situation in the dairy market of Russia showing raw milk production, prices dynamics, milk products manufacturing, import structure outlined.
Dairy industry. 2014;(3):5-10
5-10
Up-to-date technological equipment - principle competitive advantage
Dairy industry. 2014;(3):12-13
12-13
Existing IT and high level of automation
Dairy industry. 2014;(3):14-15
14-15
Four elements of innovations in the filling fresh milk in a bottle
摘要
Обеспечение чистой среды в процессе полностью автоматизированного высокотехнологического розлива пастеризованного молока с удлиненным сроком хранения имеет особенное значение при производстве свежего, полноценного продукта и его дальнейшего хранения. Современный потребитель становится все более взыскательным в потреблении натуральных продуктов, не содержащих консервантов или генномодифицированных организмов. В этом аспекте современная разливочная и упаковочная техника компании INDEX-6 (Болгария) предлагает адекватные ультрачистые системы для ESL-розлива столь деликатного продукта, как свежее молоко.
Dairy industry. 2014;(3):16-16
16-16
Complex solutions from the «Russkaya Trapeza»
Dairy industry. 2014;(3):19-19
19-19
Items of standardization
Dairy industry. 2014;(3):20-21
20-21
Official languages in the milk products labeling
摘要
Replies to the questions from the readers about requirements to the labeling of milk and milk products are given.
Dairy industry. 2014;(3):22-23
22-23
Equipment of the company «VZDUHOTORG» for drying milk and whey
Dairy industry. 2014;(3):24-25
24-25
Choice of the rotor feeder for dry milk products
Dairy industry. 2014;(3):26-27
26-27
Energy efficiency of the vacuumevaporating plants
Dairy industry. 2014;(3):29-30
29-30
Algorithm of the fire safe drying process
摘要
Some examples of solving the problem of fire safety at the combines producing canned milk products are discussed. Calculations needed for monitoring milk drying process and providing fire safety of the process are given.
Dairy industry. 2014;(3):31-32
31-32
Determination of optimal conditions for IR-pasteurization of milk
摘要
The process of IR-pasteurization of milk was studied on a pilot plant. The obtained results allow give practical recommendations for development of regimes and conditions of industrial IR-pasteurization of milk and predict conditions for conducting the process.
Dairy industry. 2014;(3):35-36
35-36
Electrodialysis - the most efficient process for milk whey demineralization
摘要
Advantages and drawbacks of various methods applied for whey demineralization are shown. Recommendations concerning usage of the methods are given.
Dairy industry. 2014;(3):37-38
37-38
Seminar in Denmark: high technologies of the GEA and HM Systems for milk processing plants
摘要
В начале декабря НОУ «Образовательный научно-технический центр молочной промышленности» ВНИМИ под руководством Е.Л. Кутузовой совместно с компаниями «ГЕА Процессный инжиниринг» и HM Systems организовал для сотрудников и руководителей молочных предприятий России поездку в Данию. Насыщенная программа мероприятия включала в себя тематические экскурсии, презентации и дискуссии, в ходе которых российские специалисты познакомились с особенностью работы предприятий Дании и высокотехнологичными решениями концерна GEA и компании HM Systems.
Dairy industry. 2014;(3):39-42
39-42
Food additives industry: situation and developments prospects
摘要
Situation in the Russian market of food ingredients and additives is considered: volumes of domestic production, range of the products, structure of the import, principle directions for development.
Dairy industry. 2014;(3):43-45
43-45
Production of natural curds can be profitable
Dairy industry. 2014;(3):46-46
46-46
New standards for food additives
摘要
Draft standards and standards brought into effect developed as a proving basis confirming compliance with the requirements of the Customs Unions related with food products safety are given.
Dairy industry. 2014;(3):48-48
48-48
Prebiotic activity of the fucose-containing supplement
摘要
This article discusses innovative technology for producing fucose-containing supplements. As an alternative raw material source cheese whey was applied. Prebiotic properties and bifidogenous activity of the supplement containing fucose were studied. Optimal level of the supplement in the product that stimulates growth of bifidobacteria in vitro was determined.
Dairy industry. 2014;(3):50-51
50-51
Yogurt in the Greek style gains popularity in Europe
摘要
Правильный подбор ингредиентов открывает множество возможностей. Компания DuPont Nutrition & Health предлагает комплекс решений для растущего рынка.
Dairy industry. 2014;(3):52-54
52-54
Milk clotting preparations in the Russian market
Dairy industry. 2014;(3):55-55
55-55
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
摘要
Effects of starter cultures and consistency stabilizers on quality of the low fat sour milk product were studied. Application of the starter LYOBAC SM 13 consisting of S. salivarius ssp. thermophilus, L. lactis ssp. lactis, L. lactis ssp. cremoris and stabilizing system «CROWN» allows receive a sour milk products with low fat content and with high organoleptic characteristics, thick viscous consistency and avoid whey separation during storage.
Dairy industry. 2014;(3):56-57
56-57
Antagonistic activity of lactic acid bacteria against Klebsiella spp
摘要
Results of the study of antagonistic activity of the starters consisting of lactic acid bacteria and probiotic cultures in relation to the infections present inside hospitals (Klebsiella spp.) are given.
Dairy industry. 2014;(3):58-58
58-58
Smoothy: innovative solution from the «Kerry»
Dairy industry. 2014;(3):59-59
59-59
Milk products with extended shelf life
摘要
Results of the study of the control and experimental (with application of dehydroquercitin) samples of sour cream are given. Advantages of using dehydroquercitin are demonstrated.
Dairy industry. 2014;(3):60-61
60-61
Milk is out of the crisis!
Dairy industry. 2014;(3):62-62
62-62
Coagulation of milk with the Tibet milk grains
摘要
Results of the study of the impacts of the temperature regimes of coagulating milk with the Tiber grains on the quantitative and qualitative composition of the symbiotic starter microflora, gain of grains mass, titratable acidity and organoleptic indices of the experimental samples of fermented milk are given. Optimal temperature of milk coagulation with the Tibet moulds was established.
Dairy industry. 2014;(3):63-64
63-64
European trends and innovative solutions from the company «KS Vityaz»
Dairy industry. 2014;(3):65-65
65-65
Kefir enriched with viburnum syrup
摘要
Kefir as a widely spread fermented milk was used for development of a new functional product. Kefir is also applied in clinical nutrition due to its healthy impact on human being. The share of fermented milk products in every day ration of people of different age groups is in the range of 300-400 g per day.
Dairy industry. 2014;(3):66-67
66-67
Altai fermented milk chegen
摘要
Organoleptic and physical-chemical properties of the fermented milk chegen are described. Biological value of the drink is compared with that of kefir and mass concentrations of the free forms of water soluble vitamins of the group B were determined.
Dairy industry. 2014;(3):68-69
68-69
Qualitative and safe disinfection
Dairy industry. 2014;(3):70-70
70-70
Experience of dairy effluents purification
摘要
Structure and equipment for the systems of local effluents cleaning worked out by the company «AGP ECOLOGIYA» that can be used by modern milk processing enterprises are outlined.
Dairy industry. 2014;(3):72-73
72-73
Curds product «Stimulus» with functional vegetable components
摘要
The article presents the results of research and development of the new technology for receiving the curds product «Stimulus» enriched with arabinogalactan, dehydroquercetin extracted from larch wood and wheat bran. Composition and functional and technological properties of bran produced from the wheat growing in the Amur region were studied. The dose of its addition was established. Functional characteristics and rates of dehydroquercetin and arabinogalactan supplement were substantiated. Amino acids and vitamins compositions of the curds product were also studied.
Dairy industry. 2014;(3):74-74
74-74
The dairy sector of Canada
摘要
Milk production sector in Canada is described. Dairy cows breeds, the system for milk producer’s organization, prices, cooperation of farmers with government bodies and professional associations are considered.
Dairy industry. 2014;(3):75-78
75-78