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编号 3 (2017)
- 年: 2017
- 文章: 30
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7448
Articles
Export of milk products: myth or reality?
摘要
Export of milk products: myth or reality? Statistics and possibilities to export milk products from Russia have been considered: dynamics of the main products groups volumes delivered in various countries including the CIS, geography of supplies, export structure, principle suppliers.
Dairy industry. 2017;(3):5-8
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Managing of promises
摘要
Approaches to the management of a company in the period of its growth at widening and regulating of the management structure have been considered.
Dairy industry. 2017;(3):9-10
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Development of the marketing service. Efficient launching of new items
摘要
The issues related with development of the varieties plan of an enterprise and creation and introduction of new products on the market are considered.
Dairy industry. 2017;(3):11-12
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Is all milk equally beneficial?
Dairy industry. 2017;(3):14-14
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Common form of declaration about conformity to the technical regulations of the Customs Union and rules of filling in the declaration
摘要
Principle amendments have been considered related with filling in the declaration about conformity with the requirements of the technical regulations adopted on 22 December 2016.
Dairy industry. 2017;(3):15-16
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To the item of identification of the fatty acids and protein composition of raw milk
摘要
The problem of confirmation of milk and milk products conformity to the requirements of the legislation of the RF concerning fatty acids composition of milk fat and true protein content is discussed. It is offered to make amendments to the methods used to determine these indices in order to control milk and milk products quality with the aim to exclude falsification with vegetable oils and improvement of protein level due to addition of urea in feeds and disbalance of the feed ration of cows.
Dairy industry. 2017;(3):17-19
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Confirmation of the conformity of milk and milk products to the requirements of the technical regulations of the Customs Union
摘要
Confirmation of the conformity of milk and milk products to the requirements of the technical regulations of the Customs Union Procedures included in the List of Standards that contain rules and methods of investigations (trials) and measurements, rules of taking samples needed for implementation of the technical regulation and confirmation of conformity of the products to the requirements of the TP TC 033/2013 should be used. The List of Standards has been approved by the Solution of the Collegium of the Euro-Asian Economic Commission on 26.05.2014 № 80.
Dairy industry. 2017;(3):20-22
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Professional automation
Dairy industry. 2017;(3):24-25
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Modern technologies of milk processing
Dairy industry. 2017;(3):27-27
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Lines for curds production of the company «Protemol»
摘要
The company «Protemol» manufactures lines for receiving curds with different consistencies using both traditional and new technologies. Special features of the lines «Olit-ProT», «Olit-Pro», «OPT-PRO», «Mkc Pro», «Olit- ProUF», «Olit-ProK» are outlined in the article
Dairy industry. 2017;(3):28-29
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Actual solutions in the up-grading of dry products manufacturing
摘要
For modernization of drying workshops at milk processing plants possible variants are offered including installation of the unit for drying agent treatment, purification of the worked out air, installation of the unit for two-stage drying, the system for pneumatic transportation and storage of the product, filling and packaging.
Dairy industry. 2017;(3):31-32
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Total control. Maximum capacity of the Tetra Pak® PlantMaster
Dairy industry. 2017;(3):33-33
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Introduction of the management of quality at raw milk production
摘要
Receiving of safe and quality milk products is possible due to the ensurance of quality and safety of raw milk by introduction of the system for managing quality based on the principles of the HACCP at the agricultural enterprises. This is related with some problems that require considered decisions.
Dairy industry. 2017;(3):35-37
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Usage of the HACCP principles in the organization of the process of starter cultures application
摘要
The main stages of preparing documentation for the process of the starter cultures application are given. The system of documents needed for organizing starters business will complement common for all food products principles and reflect special issues of the fermented milk products manufacturing.
Dairy industry. 2017;(3):38-40
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About introduction of the procedures ensuring safety of milk products
摘要
The system of quality management on the base of the ISO 9000 standards and (or) the system of foods safety (for example the HACCP system) are being introduced at the milk processing enterprises with the aim to implement requirements of legislation and normative documents.
Dairy industry. 2017;(3):41-43
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Charm - the world competences for milk quality
Dairy industry. 2017;(3):44-44
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115 years of our magazine
Dairy industry. 2017;(3):47-49
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Special issues of using food supplements in the fermented milk products
摘要
Some special items of applying fruit and berries additives, aromas, colors, sweeteners and stabilizing supplements in the composition of fermented milk products are considered. Effects of stabilizers on the consistency of fermented milk products in relation to the fermentation process are discussed in detail.
Dairy industry. 2017;(3):50-52
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Regulation of the enzyme preparations application in dairy industry
摘要
The draft list of enzymes preparations allowed to be used in the dairy sector has been developed at the Federal Research Center of Nutrition and Biotechnology. The list is supposed to be included in the technical regulation of the Customs Union «Requirements to the safety of food supplements, aromas and technological auxiliary aids».
Dairy industry. 2017;(3):55-56
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Starter cultures for quality products
摘要
The company «MICROMILK» offers a wide range of starters for production of cheese and fermented milk products as well as rennets, protective, probiotic and mould cultures.
Dairy industry. 2017;(3):57-57
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A new step in the production of sour cream for the confectionary sector
Dairy industry. 2017;(3):58-58
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Fermentative preparation «FloraBond» in the liquid form - convenient and wonderful result
摘要
The liquid form of the fermentative preparation transglutaminase is presented that has some advantages as compared with the dry form: rapid and homogeneous spreading in the volume, convenience of introduction, safety of application.
Dairy industry. 2017;(3):60-61
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Terminology of the food products stabilizers
摘要
Information is given about introduction of the intergovernmental standard GOST 33782-2016 «Food supplement. Stabilizers of food products. Terms and definitions» since 1 March 2017.
Dairy industry. 2017;(3):62-62
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Gelatin in milk products
摘要
Gelatin is widely applied in the milk products manufacturing with the aim to prevent syneresis and to receive low fat products.
Dairy industry. 2017;(3):64-65
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Perfect taste - principle advantage on the market!
摘要
Natural components of taste «ButterBuds» allow to add taste of natural milk, cream or cheese to the product when large quantity of milk raw materials in the formula is replaced with milk fat replacer.
Dairy industry. 2017;(3):66-66
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Study of the technological properties of dehydroquercetin
摘要
He sphere of application of dehydroquercetin in different sectors of food industry is rather wide (milk products, confectionary, meat products and semi-finished foods, butter and oil products, canned products etc.) It gives possibility to add dehydroquercetin to foods and foods components that are the media with various physical-chemical characteristics differing by salt or other salts, saccharose, various food supplement etc. presence. Dehydroquercetins supplied by different producers, in spite of the compliance with the requirements of the TP and TC 029/2012 and the GOST 33504-2015, differ by their technological properties such as rate and completeness of solubility in liquid media under the same terms. They are also effected by presence of salt, saccharose etc in the solutions as well as by the temperature and time factors. As a result, food producers can meet some problems when choosing the ways and procedures for introduction of dehydroquercetin. The methodological recommendations «Determination of the technological properties of the antioxidant dehydroquercetin» developed at the Laboratory of canned milk products of the All-Russian Research Institute of the Dairy Industry (VNIMI) are presented. The recommendations can be applied to assess technological properties of the supplement given to determine possible application of the sample studied for receiving certain foods. The order of the assessment of technological characteristics of dehydroquercetin is given: ability to dissolve, rate and completeness of dissolving, stability at storage, antioxidant activity. According to the results received, it is possible to determine suitability or non-suitability of the dehydroquercetin sample investigated for manufacture of the specific product. The specialists can also choose the way and stage of the most efficient introduction of the supplement in the product or its components taking into account special features of the technological process.
Dairy industry. 2017;(3):67-68
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Application of dehydroquercetin to extend shelf life of milk
摘要
Possibility to apply dehydroquercetin in the pasteurized milk production for extending shelf life of the product is considered.
Dairy industry. 2017;(3):69-70
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The ice-cream of reduced caloric value
摘要
The technology for production of the low caloric icecream has been worked out. The synergistic composition of polydextrose, emulsifiers and hydrocolloids helps to maintain feeling of increased fat level and full taste in such ice-cream.
Dairy industry. 2017;(3):72-73
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Record policy of an enterprise in 2017
摘要
The rules of the recording policy formation are discussed, principle amendments to the legislation, that regulate accountant recording at the enterprises and organizations.
Dairy industry. 2017;(3):74-77
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Production recording. Recalculation of the expenses norms of raw materials for cheese production
Dairy industry. 2017;(3):78-79
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