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编号 3 (2015)
- 年: 2015
- 文章: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7424
Articles
The dairy industry of Russia in 2014
摘要
Конъюнктуру молочного рынка 2014 г. невозможно охарактеризовать одним словом, зачастую ее определяли разнонаправленные тренды. Кардинальные изменения начались с августа после введения Россией эмбарго на ввоз продуктов питания из стран ЕС, США, Норвегии, Канады и Австралии. Ассортимент продукции сузился, а цены резко выросли. Сильное негативное влияние на ценообразование оказали санкции в отношении российских банков с государственным участием, которые являются основными кредиторами предприятий сельского хозяйства и пищевой промышленности. Падение рубля по отношению к основным валютам стало еще одним дестабилизирующим фактором.
Dairy industry. 2015;(3):4-8
4-8
Veterinary certification of milk products is postponed for some time
Dairy industry. 2015;(3):10-11
10-11
About additional indices of the raw milk quality
Dairy industry. 2015;(3):12-13
12-13
Development of the intergovernmental standard. Selection of antibiotics for improving selectivity of the nutritive media
摘要
Information is given about improvement of the method to determine yeasts and moulds in milk and milk products in the media Saburo and ADP with selection of antibiotics for improvement of selectivity of the media given. List and doses of the recommended antibiotics introduced in the media for detecting yeasts and moulds were established.
Dairy industry. 2015;(3):14-16
14-16
The methodology of making production report. Factual method of recording raw materials and expenses
摘要
В молочной промышленности для учета расходования сырья и материалов может применяться не только нормативный метод*, но и фактический. Его рекомендуется применять тем предприятиям, которые имеют измерительное оборудование и ведут фактический учет в нескольких единицах измерения, например: физическая масса (кг), содержание жира (кг) и белка (кг). Принятая методика соответствует Положению по бухгалтерскому учету «Учет материально-производственных запасов», утвержденному приказом Министерства финансов РФ от 09.06.2001 г. № 44н, в редакции от 25.102010 г. № 132н (п. 6).
Dairy industry. 2015;(3):18-20
18-20
The Concern GEA presents a budget line of the high pressure homogenizers of the series «One»
Dairy industry. 2015;(3):21-21
21-21
Looking ahead after our 30 years of experience
Dairy industry. 2015;(3):22-22
22-22
Milk products in the soft package: anticrisis solution
Dairy industry. 2015;(3):24-25
24-25
Packaging equipment is a part of the modern food industry
Dairy industry. 2015;(3):27-27
27-27
The seminar of the management for the food industry enterprises
Dairy industry. 2015;(3):29-29
29-29
Congratulations with the jubilee
Dairy industry. 2015;(3):30-30
30-30
New machines of the range ASEPT PRO® for hygienic filling
Dairy industry. 2015;(3):31-31
31-31
The pigging systems
Dairy industry. 2015;(3):32-33
32-33
About choosing the equipment for milk and whey drying
Dairy industry. 2015;(3):34-37
34-37
Your formula of success
Dairy industry. 2015;(3):38-38
38-38
About preparation of the draft Program of the development of micro-ingredients production in the RF for 2015-2025
Dairy industry. 2015;(3):40-42
40-42
«Maasdam» in Russian
摘要
Еще совсем недавно сыроделие было одним из самых импортозависимых направлений - ведь c учетом ввозимого белорусского сыра доля импортных сыров в РФ составляла более 50 %. Ситуация на рынке радикально поменялась с момента введения российского продовольственного эмбарго в августе 2014 г. Сейчас у отечественных сыроделов появилась возможность занять свое место на рынке, привлечь потребителей к своей продукции, освоить производство новых видов сыров, таких как «Маасдам», «Пармезан» и др. Как производители заквасоч-ных культур и молокосвертывающих ферментов, мы постоянно общаемся с технологами-сыроделами и можем четко определить, какие направления в сыроделии сейчас наиболее фокусные, производство каких сыров в первую очередь стремятся наладить российские специалисты. В последние месяцы все чаще к нам обращаются по технологическим вопросам производства сыров типа «Маасдам». Рассмотрим основные нюансы производства таких сыров и решения, которые предлагает на российский рынок компания «Хр.Хансен».
Dairy industry. 2015;(3):43-44
43-44
Application of dihydroquercitine for extending milk shelf life
Dairy industry. 2015;(3):46-47
46-47
Criteria of assessment of safety of the milk products with transglutaminase
Dairy industry. 2015;(3):48-51
48-51
Management of the process of the microflora growth in the fermented milk products
摘要
Theoretical analysis of growth and development of the living systems demonstrate that lactic acid microorganisms of the starter cultures that synthetize lactic acid inhibiting pathogenic bacteria and thus providing sanitarian safety, make principle contribution to the quality characteristics of the fermented milk products. Products of metabolism of the lactic acid bacteria accelerate catalytic reactions of milk proteins, fats and carbohydrates forming necessary organoleptic and structural mechanical characteristics of the finish product providing in such a way efficient digestion of the latter in a human being. Description of the dynamics of the population development is presented by the determined mathematical models, where characteristic physical-chemical phenomena and synergism of bacteria is clearly observed taking into account rate of reproduction and death of microorganisms population and ability of the nutritive medium to support their development. For mathematic modelling and design of the structural scheme of the automation of the fermented milk products manufacturing management the theory of the automated management was applied. Theoretical and experimental studies were applied as bases for development and creation of the adapted systems for the automated management of microbiological synthesis and forecasting of the quality not only in the fermented milk products manufacturing but also in the biotechnologies of other food operations.
Dairy industry. 2015;(3):52-54
52-54
Vanilla aromas for milk products
Dairy industry. 2015;(3):55-55
55-55
The fibers «Citri-fi» in the functional products
Dairy industry. 2015;(3):56-56
56-56
Fermented milk products with the amaranth oil for functional nutrition
Dairy industry. 2015;(3):58-59
58-59
Analysis of the market and production of the whey ingredients
Dairy industry. 2015;(3):60-62
60-62
Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins
摘要
This is the second publication from the series of the articles devoted to some technological aspects of isolation of whey proteins from cow milk. Methodological and technological approaches used for obtaining complex preparations of milk whey proteins: acid and sweet milk wheys, modified and dry milk wheys, products fortified with whey proteins, concentrates, thermo-precipitates, electro-coagulants and isolates of whey proteins are given.
Dairy industry. 2015;(3):64-66
64-66
Technical-economic aspects of milk processing
摘要
The author of the article analyses directions of modernization of the technological processes used for processing milk and secondary milk raw materials (whey). Calculations of takings received from production of various products are applied to give recommendations concerning optimization of products range.
Dairy industry. 2015;(3):67-71
67-71
Application of milk whey proteins in the production of fermented milks
摘要
Actuality of the application of whey proteins in the production of fermented drinks is discussed. The kinds of starter microflora preferable for production of fermented drinks with WPC-UF were defined. Application doses of WPC-UF added in the milk base were established.
Dairy industry. 2015;(3):72-73
72-73
Creation of the structure in spreads with Akoblend SB
Dairy industry. 2015;(3):74-74
74-74
The products containing milk: aspect of production
Dairy industry. 2015;(3):76-76
76-76
Results of the International competition-tasting «Better taste»
Dairy industry. 2015;(3):77-79
77-79