Soft cheese production in the conditions of individual and collective farms

The work is aimed at studying the suitability of milk for cheese making and developing the technology for soft cheeses production by the thermoacid method in the conditions of personal subsidiary, individual, and collective farms. Research works have been carried out to determine the quality of milk from cows of “Studencheskiy” Scientific Production Center of the Chuvash State Agrarian University. Studies of milk at the testing laboratory center of the university were carried out according to generally accepted methods.

Design development of the vortex homogenizing head by hydrodynamic processes computer modeling in the SOLIDWORKS FLOW SIMULATION program

The paper presents a virtual simulation of hydrodynamic processes in a vortex homogenizing head from the SolidWorks Flow Simulation program. A comparative analysis of vortex flows paths, trends of velocities and pressures is carried out. As a result, the advantages and disadvantages of various design features in vortex homogenizing devices are revealed.

Technology for concentrated dairy product with a combined carbohydrate composition

The paper shows the effect of stevioside and starch syrup on the organoleptic quality indicators of the concentrated sweet dairy product. For this purpose, a two-factor two-level experiment was planned and product development was carried out. It was established that the sample, which mass fraction of sugar substitution by starch syrup was 40% and the proportion of stevioside supplement was 6%, has the best organoleptic characteristics.

Theoretical and practical aspects of the process of crystallization of lactose in the production of condensed milk with sugar

The work analyzes various parameters and intensification ways of lactose crystallization in sweetened condensed milk manufacturing. As a result it is concluded that lactose crystallization with two-stage cooling is the most effective method that can be recommended for production.

Dairy cattle breeding and fodder production in the Orenburg region: state and trends of development

The basis for stability of economic, social and political situation in society and the world depends primarily on the efficiency of agriculture. The Orenburg region is one of the most developed agricultural areas of the Russian Federation and the Volga Federal district. Currently it is necessary to create an optimal mechanism for economic interest of agricultural enterprises in increasing milk production.

Effect of different milk production technology on milk yield of cows and somatic cell maintenance

The article provides the information on the results of the study of quantitative and qualitative indicators of milk and somatic cells based on the method of keeping and cows’ milking technology. The influence of the technology of the milk yield on the somatic cells maintenance is established.

Milk protein composition and its technological properties at Saanen goat’s breed depending on their genotype by beta-lactoglobulin level

The research has been carried out in Vysokogorsk district of the Tatarstan Republic where the protein composition of milk from 80 Saanen goat’s breed by electrophoresis in polyacrylamide gel have been studied. It has been found that goat’s and cow’s milk has the similar protein composition. Interspecies differences are more strongly observed in the concentration of individual fractions. It has been found the studied animals in locus β-Lg have two genetic variants: among AA and BB the prevailing one is genotype AA.

Exterior features and milk quality of Saanen goats

The purpose of this research was to determine the relation between the exterior characteristics of Saanen goats and their milk productivity. We have studied the Saanen goats population having the body development in accordance with the breed standard. For adult goats the height at the shoulder was 75.4cm as compared to the standard height of 75cm; the height at the hips - respectively 75.7 and 76cm; the body length - 80.2 and 81cm; the chest girth - 86.6 and 88cm. So, the goats showed the optimal index of lengthiness and blockiness for these animals of 109% and 107% respectively.

Aspects of«pasta filata» cheeses production

The article presents the results of research aimed at studying the composition and properties of milk obtained in the conditions of the farm enterprise in the Yurginsky district of the Kemerovo Region. In the winter-spring period milk had an increased fat content of 4.5 - 5.0%. Pure taste and flavor of raw milk without foreign flavors and odours give the basis for obtaining cheese with good characteristics. Further work is devoted to the selection of effective conditions for extracting the cheese mass in the production of Pasta Filata cheeses.

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