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编号 2 (2016)
- 年: 2016
- 文章: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7435
Articles
The Interview with V.V. Labinov. Results of 2015 and new drivers of the dairy cattle breeding development
Dairy industry. 2016;(2):4-7
4-7
What is the coming year preparing for us
摘要
Economic situation in the RF, prospects of the state support of the dairy cattle breeding, impacts of inflation and falls of the population incomes on the consuming market and change of the milk products varieties are considered.
Dairy industry. 2016;(2):8-9
8-9
More than 30 enterprises have joined the dairy cluster of the Vologda region
摘要
The Dairy cluster have been organized in the Vologda region that combines large milk processing enterprises, milk producers, training and scientific-research organizations. The aim of joining is to improve competitiveness of the participants and thus to develop economic potential of the dairy branch.
Dairy industry. 2016;(2):10-11
10-11
Dairy sector in the Vologda region
Dairy industry. 2016;(2):11-11
11-11
Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)
摘要
On the base of the information of the Customs statistics of the foreign trade activity of the Russian Federation in 2009-2014 milk products import and export is given referring to the codes ТН ВЭД 04.03 and ТН ВЭД 04.04.
Dairy industry. 2016;(2):12-19
12-19
Traceability as an instrument to ensure quality and safety of the finished product
摘要
The world practice of using traceability as an instrument to ensure finished product quality and safety is based on making more strict requirements to the supplied raw materials and ingredients by introducing additional parameters and critical control points.
Dairy industry. 2016;(2):20-22
20-22
The milk analyzers «BENTLEY INSTRUMENTS». We are making the present and take care of the future
Dairy industry. 2016;(2):23-24
23-24
Control of the yogurts quality
Dairy industry. 2016;(2):25-26
25-26
Perspective ingredients on the base of the secondary milk resources
摘要
Domestic enterprises are moving up to the technologies of the deep processing of milk resources with receiving of high quality ingredients - concentrates and isolates of whey proteins, their hydrolyzates and microparticulates, ingredients on the lactose base. They are received by ultra-filtration and electrodialysis methods.
Dairy industry. 2016;(2):27-27
27-27
Novelties for the milk products manufacturing. We never stand still!!!
摘要
Complex food supplements and food complexes for fermented milk products of the categories «economy» and «premium» are offered. New items have appeared in the products range of the company «Food Stabilizers»: comples food supplements «Multitek P», «Stemix Lact», «Multitek Sol» - for fermented milk products and «Multitek» - for puddings and liquid chocolate.
Dairy industry. 2016;(2):28-29
28-29
Milk fat replacers - a healthy alternative for ice-cream manufacturing
摘要
Advantages of applying milk fat replacers in ice-cream production in view of the health, quality, physical-chemical and organoleptic properties of the finished product are discussed. The milk fat replacer «Ecoice 1003-32» is compared with milk fat and vegetable oils.
Dairy industry. 2016;(2):30-31
30-31
The history of the curds technology development
摘要
Ways of curds production at small operations and at the large city dairies starting from the 1940s years are reviewed.
Dairy industry. 2016;(2):32-33
32-33
Curds production: selection of the starter cultures
摘要
Impacts of the microbiological composition of the starter cultures on the quality characteristics of curds and ways of its production are considered.
Dairy industry. 2016;(2):34-35
34-35
Bacterial starters for curds production
摘要
The main application methods and types of the starters for curds production as well as the conditions ensuring proper functioning of the starters are considered.
Dairy industry. 2016;(2):36-40
36-40
Bacteriophages and ways to reduce their quantities
摘要
Effects of the bacteriophages on the beneficial starters’ microflora can be referred to as one of the dangerous factors in the fermented milk products manufacturing where starter cultures are applied. Principle reasons of the bacteriophages growth and ways to fight with them are outlined.
Dairy industry. 2016;(2):41-43
41-43
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
摘要
Dynamics of growth of the Greek yogurt popularity, special features of the yogurt production as well as widening of varieties and improvement of storage life due to the application of the starter cultures from the company DSM and lactase aimed at reduction of sucrose level in the product are discussed.
Dairy industry. 2016;(2):44-45
44-45
At the aid of a microbiologist
Dairy industry. 2016;(2):46-48
46-48
Direct-vat-starters «Idgea» for milk products manufacturing
摘要
The range of the starter cultures of the company «Georgia» intended for production of various milk products is described.
Dairy industry. 2016;(2):49-49
49-49
Requirements to the personnel working with biological agents of the III-IV groups of pathogenicity (hazard)
摘要
Requirements to the personnel working at the microbiological laboratories of the milk processing plants are outlined. The order of actions of the workers in an emergency is described.
Dairy industry. 2016;(2):50-51
50-51
Amendments to the normative documentation for the concentrated milk and containing milk canned products with sugar
摘要
In 2015 Amendments № 1 to the GOST 31688-2012 «Canned milk products. Concentrated milk and cream with sugar. Technical conditions» and Amendments №1 to the GOST 31703-2012 «Canned concentrated products containing milk with sugar. General technical conditions» were developed. The documents will start to work since 01.04.2016. The aim of the work was to correct the documents in compliance with the Customs Union technical regulations, new intergovernmental standards on raw materials and methods of control as well as to eliminate errors and inaccuracies.
Dairy industry. 2016;(2):52-54
52-54
Concentrated milk product with sugar and malt extract
摘要
One of the modern trends of development of canned milk products with sugar technologies is the search for new raw materials and, in particular, the replacement of traditionally used sucrose with alternative sweeteners. The need for new kinds of sweeteners is primarily due to the fact that consumption of sucrose in human diets is limited, as it provokes such diseases as diabetes and obesity. Therefore, the aim of the study was to obtain a product of high nutritional value, possessing preventive properties. It is suggested to replace sucrose part in concentrated milk product (CMP) with sugar for malt extract. Samples of the CMP were produced with partial replacement of sucrose with a light malt extract, and then its physicochemical, organoleptic and microbiological quality indices were determined. As a result of the conducted research it was found that the share of replacement of sucrose for malt extract should not exceed 15 %, because higher concentration leads to a significant increase in viscosity. The introduction of the extract allows to obtain a product with high nutritional value and preventive properties by increasing the vitamins and minerals content; and reduction of the sucrose content. These laboratory studies were confirmed by production tests in the experimental manufacturing plant of OJSC «Training experimental dairy factory» of the Vologda State Dairy Farming Academy named after N.V.Vereshchagin» and gave positive results. Specifications and technological instruction have been developed for the product offered.
Dairy industry. 2016;(2):55-57
55-57
Sanitarian treatment of the equipment for curds and curds products manufacturing
摘要
Theoretic approaches are considered and practical recommendations are given related with sanitarian treatment of the equipment intended for production of curds and curds products.
Dairy industry. 2016;(2):58-60
58-60
Is the cleaning utensils safity?
摘要
In order to ensure food products safety it is necessary to apply cleaning and washing inventory and materials complying with some requirements. Review of the documents adopted in the European Union that regulate the norms is made.
Dairy industry. 2016;(2):61-63
61-63
Existing approaches to the items of hygiene at dairies
摘要
The range of cleaning and disinfecting agents from the company «Calvatis» intended for application in the dairy sector is given.
Dairy industry. 2016;(2):64-65
64-65
How quickly and reliably to get rid of mould and coli bacteria
摘要
Critical risk points of the microbiological hazards at the milk processing plants as well as the negative consequences of the mould and coli bacteria presence have been analyzed. Possibilities to ensure sanitarian norms by applying complex disinfection preparations based on the polymer guanidines such as, for example disinfecting agent «Biopag-D» are outlined. Practical results and recommendations are given concerning application of the domestic innovative disinfecting agents in the dairy sector.
Dairy industry. 2016;(2):66-68
66-68
To the question of cleaning and regeneration of membranes in the processes for liquid food media treatment
摘要
The methods of washing and regeneration of the plants for micro- and ultrafiltration with membranes on the base of hollow fibers and porous ceramics are considered. Regimes for cleaning in the industrial operation are given.
Dairy industry. 2016;(2):69-71
69-71
Production recording. Recalculation of the norms for the raw materials expenditures in milk and fermented milk products
摘要
The formulae to recalculate norms of the raw materials expenditure for milk and fermented milk products in the indices of the milk with the base mass share of fat are given.
Dairy industry. 2016;(2):72-73
72-73
Investment programs of modernization on the base of the real production recording
摘要
Approaches to the organization of the real production recording system using measuring means to measure raw materials quantities, semifinished products and finished milk products at the technological sections and at the points where streams move from one operation to following are discussed.
Dairy industry. 2016;(2):74-76
74-76
Book reviewa
Dairy industry. 2016;(2):76-76
76-76
Recommendations on making inside auditing (control) of the finance reports for 2015
摘要
New items introduced in the tax legislations are considered. Recommendation are given how to organize and implement inside control of the economic management at an enterprise, making of the finance reports for 2015.
Dairy industry. 2016;(2):77-79
77-79