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编号 6 (2016)
- 年: 2016
- 文章: 26
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7439
Articles
The international exhibition «Packaging/PackageItaly-2016»
Dairy industry. 2016;(6):4-6
4-6
Effects of the packaging materials composition on organoleptic properties and keepability of milk products
摘要
Factors effecting safety and quality of milk products packed in different tare, principle types of packages and their impacts on the storage life of the products are outlined.
Dairy industry. 2016;(6):7-9
7-9
Items of standardization
Dairy industry. 2016;(6):10-11
10-11
Cooling agents and their effects on the environment
摘要
Principle cooling agents applied in the dairy sector are given in the article. Impacts of the agents on the surroundings is also discussed.
Dairy industry. 2016;(6):12-14
12-14
Modern trends of the energy service in the cool supply
摘要
«The electronic service Retails Care» is an energy servicing solution that is provided due to the technical auditing of the object, distant monitoring of the refrigerating equipment and continuous optimization of the tuning of the operating equipment.
Dairy industry. 2016;(6):15-16
15-16
Refrigerated transportation and sale of milk products
摘要
Existing requirements to the international, interurban and internal local transportation of the perishing milk products are outlined.
Dairy industry. 2016;(6):17-18
17-18
Let's speak about antibiotics... Part 1. Antibiotics in milk: pros and cons
摘要
Consequences of applying antibiotics in the dairy cattle breeding are discussed.
Dairy industry. 2016;(6):19-21
19-21
Striving to gain better results is our principle task
Dairy industry. 2016;(6):22-22
22-22
Methodological recommendations for control of the organoleptic indices of raw cow milk
摘要
Methodological recommendations have been developed by the specialists of the All-Russian Research Institute of the Cheese and Butter Industries for the members of the tasting commissions who work at the milk processing plants that help to organize organoleptic assessment of raw milk.
Dairy industry. 2016;(6):23-25
23-25
Control of the analytic works quality
摘要
The company «STYLAB» offers certified control materials for devices calibration and control of the quality of laboratory works.
Dairy industry. 2016;(6):26-27
26-27
Organization of the products screening as a term for successful operation of the modern dairy
Dairy industry. 2016;(6):28-29
28-29
At the aid of a microbiologist
Dairy industry. 2016;(6):30-31
30-31
Disinfecting agent «Stericide Forte 15»
摘要
The disinfecting agent «Stericide Forte 15» is applied at the milk processing plants. It possesses bactericide properties and decontaminates surfaces from E coli, Ps. aeruginosa, St. faecalis, St. aureus, O. lactis and Salmonella typhimurium, by 99,99 and 100 %.
Dairy industry. 2016;(6):32-33
32-33
Effects of the raw materials composition on the quality of grain curds
摘要
Effects of the raw materials composition and technological parameters of the production on the quality of large grain curds are considered.
Dairy industry. 2016;(6):34-38
34-38
Curds production: technologies and equipment
摘要
The review of the technologies and equipment for production of curds with different consistencies (crumbly and smear) as well as cheese cakes, pastes etc. is given.
Dairy industry. 2016;(6):39-41
39-41
Functionally needed components and technological auxiliary aids
摘要
Classification of food supplements applied in the dairy sector is given.
Dairy industry. 2016;(6):42-44
42-44
Do you want colored milk? It is simply and easy!
摘要
Some solutions for milk cocktails production using complex mixtures «Optimix» with various flavors as well as stabilizing systems «Rondagel» based on carrageenin are considered.
Dairy industry. 2016;(6):45-47
45-47
Technological support for production of the products for sports
Dairy industry. 2016;(6):48-49
48-49
New items in the traditional - universal milk protein POWER LETFORMEAL 70, 80
摘要
Whey-milk mixture for improving raw milk quality used for milk products manufacturing is presented. Whey protein and casein ratio in the mixture was made close to the optimal. The mixture is mainly applied for production of hard and semi-hard cheese, fermented milk products, processes and curds cheese.
Dairy industry. 2016;(6):50-51
50-51
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
摘要
Effects of the multi-functional milk protein lactoferrine on the survival of Salmonella typhimunium in sour cream depending on the dose of lactoferrine, acidity, product temperature and presence of dehydroquercetine were studied.
Dairy industry. 2016;(6):52-54
52-54
GlycoOmics of dairying
摘要
Principle issues of the science about lactose (milk sugar) - GlycoOmics as a part of the science about milk - LactoOmics are discussed. Data about the role of lactose in the nutrition of human being are given and possible ways to process and receive various derivatives are outlined. In the frames of the science about milk -LactoOmics problems related with one of the main components of the milk raw materials - lactose with logistics term GlycoOmics as an independent section for lactose and its derivatives are outlined. The role of lactose and its derivatives in the biocenose of living systems is shown.
Dairy industry. 2016;(6):55-57
55-57
Congratulations with the jubilee!
Dairy industry. 2016;(6):58-59
58-59
Dangerous or healthy?
摘要
Application of raw milk as a liquid one in different countries is analyzed.
Dairy industry. 2016;(6):60-63
60-63
Milk streams of the Tyumen region
摘要
The article contains information about the state and developments in the dairy cattle breeding in the region. Principle arrears and conditions needed for development are described. The author underlines necessity to preserve small farms in the villages with the aim to maintain villages themselves.
Dairy industry. 2016;(6):64-65
64-65
Dairy business - is it simply? The interview with S.A.Nikolov
Dairy industry. 2016;(6):66-67
66-67
The Institute of milk - from idea to development
Dairy industry. 2016;(6):68-70
68-70