Contents

1.  Cooling plants
Polevoi A.A.

2.  Present day solutions in the systems for milk cooling
Prudovskaya O.A., Semenchuk S.M.

3.  Cold for the milk processing plants
Silenok A.V.

4.  Cooling agents and bivalent ecological-energetic optimism
Tsvetkov O.B.

5.  Long application of cooling agents
Galkin M.L., Genel’ L.S., Rukavishnikov A.M.

6.  Isolating materials of the polyurethanes class
Kornienko V.N.

7.  Vacuum-evaporating system for cooling food liquids
Marinyuk B.T., Suashkov D.V.

8.  Generators of ice water
Prokopenko G.V.

9.  Innovative technologies and equipment


10.  Existing technologies of drying in the dairy sector in view of production hygiene
Nilsen B.

11.  Aerodynamics of feeding stream of electric charge
Ilyuhin V.V., Burlev M. Ya., Zhukovets E.V.

12.  About precision and objectiveness of the whole milk powder quality evaluation
Haritonov V.D., Petrova L.V., Petrova S.V.

13.  Self-cleaning centrifugal bactofugeur


14.  Heat and energy characteristics of the plate pasteurizer with scrapped surfaces
Eres’ko G.A., Eroshenko S.I.

15.  Protection of electric measuring devices from electromagnetic irradiation
Ilyuhin V.V., Shishkin S.V., Burlev M.Ya.

16.  Program-target principle of improvement of the growth rates of the butter and cheese making sector of Russia
Seregin S.N., Svirina N.P.

17.  The Russian dairy sector is still attractive for investments
Bushueva I.G.

18.  Maintaining the quality of a product
Spitsin A.

19.  Prices of the raw materials basis of the EC dairy market in 2009-2010 (January-May)
Smirnov E.R.

20.  Recovering of the economy is going not so fast


21.  Dynamics of expenses for food products in Russia


22.  Changes of the demographic situation open new possibilities


23.  “Ehrmann” in Russia: results of activity in 2009 and prospects of cooperation with milk suppliers
Bushueva I.G.

24.  How not to get burned with milk and to get cream
Sal’kova Yu.

25.  At the aid of a microbiologist


26.  Starter cultures “Liofast” from the “BK Guilini”: experience of applications in the Siberia and Kazakhstan
Tsvetkov I.L., Babkina N.G.

27.  Natural, beneficial, of high quality


28.  Congratulations with the jubilee


29.  New solutions in the frozen desserts production
Alekseenko A.V., Kolesnikova S.V.

30.  Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L.A., Kulikova I.K., Evdokimov I.A.

31.  Effective associations of probiotic cultures for fermented products
Pas’ko O.V.