In the dairy industry, fermented milk products with vegetable fillers, which have therapeutic and prophylactic properties, are currently especially popular. To eliminate the existing deficiency of dietary fiber in the diet of the population, it is most rational to add it to fermented milk drinks, as they are frequently consumed by all segments of the population.
Dietary fiber stimulates intestinal motor functions, prevents the absorption of cholesterol, plays a positive role in normalizing the composition of intestinal microflora, inhibiting putrefactive processes, and helping to reduce toxic substances.
A number of paste-like fermented milk products were obtained based on whole milk and ultrafiltration concentrate of skim milk with dietary fiber. The sources of dietary fiber were rye and wheat bran, as well as wheat fiber. A mixture of thermophilic streptococci and Bulgarian bacillus was used as a starter. To improve their taste, 2% puffings - small dried pieces of various fruits - were added to the composition of the developed paste-like products.
To adjust the physicochemical and microbiological composition of the product and its structure, crop processing products are increasingly being used. The technology of a fermented milk drink has been developed using dietary fiber from beet pulp, complex prebiotic “Lael” and buttermilk. All these components are indispensable when creating products that, along with certain functional properties, allow the use of secondary raw materials from dairy processing in their composition.
The technological process follows the traditional scheme for producing fermented milk drinks using the tank method. Based on the results of biochemical studies of the amino acid composition of a fermented milk drink with dietary fiber, it is clear that its biological value is high. This confirms the assumption about the functional properties of this product.
Recently, fermented milk products for therapeutic and prophylactic purposes, which are classified as functional products, have acquired particular importance. They have a positive effect on the human body primarily due to their ability to correct normal intestinal microflora.
In this regard, the technology of a new functional product “Bifidok” was developed, which takes into account modern medical and biological quality requirements at the level of the best domestic and foreign samples. The product was created using the bacterial concentrate “ALB”; it is a composition of three types of bifidobacteria isolated from the intestinal contents of a healthy child. In laboratory conditions, they showed their high antagonistic activity against 14 strains of pathogenic microorganisms. It is advisable to add the concentrate after thermization of the fermented milk base. The product contains starch. The use of a stabilizer eliminates the need to increase the SOMO content of milk and prevents protein aggregation.
For many years, skim milk was a waste product from butter production and was used in significant quantities to feed young farm animals. Meanwhile, skim milk contains all the components of milk, in almost the same quantity as in whole milk, except for fat, and they are there unchanged. The fat in skim milk is more fully absorbed due to its high dispersion. Thus, it can be used to produce functional food products. To do this, it is necessary to introduce vegetable pectin-containing additives, starter cultures based on pure cultures of lactic acid bacteria and flavoring fillers.
At the Department of Technology of Milk and Dairy Products, Saratov State Agrarian University. N.I. Vavilova conducted research on the use of pumpkin puree for the production of fermented milk products. Pumpkin is easily absorbed by the body and helps activate the digestive organs. We studied the possibility of replacing sugar with modern sweeteners (cyclamate) for people suffering from diabetes.
To eliminate the strong taste of pumpkin, which some consumers view negatively, prunes were added to the product. It is rich in many macro- and microelements and is recommended as food for diseases associated with impaired capillary permeability and hypertension.
In order to enrich the product with complete milk protein, skimmed milk powder was added in an amount of 5%. Thermophilic streptococcus and Bulgarian bacillus were taken as starter cultures in a ratio of 4:1.
As a result of the research, a recipe for a new fermented milk product was developed, methods and modes for the preparation of fillers, parameters and a technological process diagram in the hardware design were established. The resulting product has functional properties, since the herbal fillers and starter cultures included in it improve the functioning of the internal secretion organs and general metabolism. The production of the product is economically justified, since the raw materials (skim milk) and all components are low cost.
The results of studies of the iodine supply of the Russian population, carried out over the past decade, indicate the presence of iodine deficiency of varying degrees - from mild to severe. In this regard, a new functional fermented milk product was developed based on the extract of fucus seaweed, which contains 0.1-0.3% iodine. During the research, the influence of the ratio of fucus extract and milk base on the rate of acid formation was noted. The activating effect of the iodine-containing additive on the process of fermentation of the product has been established: the rate of acid formation increases, the duration of the coagulation process is reduced by 30-40 minutes compared to ordinary kefir.
Based on the research performed, a technological process for the production of fermented milk drink “Fuksan” using iodine-containing plant materials has been developed.
In the dairy industry, kefir is produced by fermenting milk with kefir starter. For the long-term cultivation of microorganisms that make up the microflora of kefir starter and obtaining a finished product with high quality indicators, a technology for the production of kefir with an additive has been developed to accelerate the ripening of milk and enrich kefir with biologically active substances. Licorice root syrup is used as a nutrient medium for more intensive development of kefir starter microflora. The preparation time for kefir using the additive is reduced on average by 2.5-3 hours with a stable increase in acidity to 110 єT. This is explained by more intensive cultivation of the microflora of kefir starter in milk enriched with a plant additive.
fermented milk product kefir starter
The Russian dairy industry in the 21st century needs to be addressed extremely complex tasks, the main of which are related to the need:
Increasing the volume of milk production and processing to provide the population with food from its own resources in order to achieve food security of the country;
- implementation of scientific and technical policy in the field of healthy and safe nutrition;
- creating a competitive dairy production in market conditions;
- achieving sustainable development of the dairy industry in the agro-industrial complex;
- creation of waste-free production with deep and complex milk processing;
- greening science, technology, technology, production;
- integration of the Russian dairy industry into the international community.
To solve these problems, a systematic analysis of the current situation in the dairy industry is required, taking into account the international level, in the field of production, processing, consumption and development trends.
VNIMI is conducting a large and comprehensive work in this direction, including the development of forecasts for the development of the dairy industry with an analysis of its greening until 2010. The work involves specialists of various profiles - economists, ecologists, technologists, employees of research institutes and industry.
Using the principles of system analysis, an attempt is made to schematize the problem under consideration. The diagram “State of the dairy industry, production, processing, consumption and development (2000-2003)”, which allows us to assess trends in the development of domestic production in comparison with the international level, is given below.
Analysis of available statistical materials indicates that the dairy industry in most countries is developing steadily, and in a number of countries - Asia, North and South America and Oceania - especially dynamically.
From 1996 to 2001 Cow's milk production in the world increased by 5.3%, reaching in 2002. 501 million tons. The leaders in the production of cow's milk are the EU countries, the leading positions are occupied by Germany and France, and the latter holds first place in the EU in terms of production volumes of cheese, butter, and dry products.
In most countries of the world, there is a reduction in livestock numbers accompanied by an increase in the productivity of dairy herds. Industrial milk processing in developed countries has been growing at a slow pace in recent years, which indicates market saturation with dairy products. Consumption of drinking milk in the world reached 102.4 million tons. In Russia, the transition period to market relations had a significant impact on the development of industry. The state's withdrawal from the problems of development of the processing industry and the distortions in the privatization of enterprises led to an intensification of crisis phenomena in the industry, increased monopolism and the destruction of the existing process of integration of the food industry and agriculture. The emergence of a wide range of imported products, on the one hand, put enterprises in a difficult situation due to higher production costs, on the other hand, it convinced domestic manufacturers of the need to develop new technologies and types of products. The industry is under pressure from fierce competition and limited demand for products due to rising prices and low purchasing power of the population. Investments are characterized by a sharp decline in volume and a decrease in the share of capital government investments. A characteristic feature of the transition period is a change in the structure of production and the organization of the flow of milk for industrial processing. A significant amount of whole milk products is produced by small enterprises affiliated with agricultural organizations. Currently, there are more than 700 mini-factories and low-capacity enterprises, which process up to 16% of the country's milk resources. In 2001 their share in the total production of whole milk products was 19.7%, including drinking milk - 27.7%, cottage cheese - 19.8%, sour cream - 18%.
However, the decisive role in the market still belongs to large enterprises and companies, whose advantage is manifested in lower production costs, the ability to ensure environmental safety, deep complex processing of raw materials with minimal losses, as well as investing in the production of raw milk and in the development of new equipment and technology. The consolidation of agricultural production and the unification of all parts of the food market is a natural trend, not only Russian, but also global.
Currently, we are seeing the emergence of new forms of relationships between partners of the agro-industrial complex through integration on a contractual basis, the creation of agro-industrial associations, the formation of holdings, financial and industrial groups, the emergence of various forms of cooperation for the processing of agricultural products, supply and sales. Since the late 90s, the rate of decline in milk production in livestock farming has been decreasing, and in the dairy industry there has been an increase in production.
The fastest growing sector of the dairy market is the production of yoghurts and cheeses, as well as various desserts, curd products and products with biological and fruit additives. The main trends in the development of the dairy industry are shown in Diagram 2. Consumption of dairy products in 2003. amounted to 227 kg. with the recommended consumption rate by the Institute of Nutrition of the Russian Academy of Medical Sciences - 390 kg per person / year.
Currently, milk production is increasing, but in 2010 its volumes will still be below the level of 1990, even according to the most optimistic forecasts. It is expected that the Russian Federation will remain in 2010 a country with insufficient milk production, which amounted to 33.3 million tons in 2003 (compared to 51.9 million tons in 1991). The projected increase in the volume of milk production and processing will lead to an increase in the volume of HRV and production waste, which will complicate the environmental situation.
One of the determining factors in the development of the industry, necessary for solving the set tasks, and first of all, increasing the volume of production and processing of milk, is scientific and technological progress, the main direction of which is the creation of low-waste and waste-free technologies (MVT), an integral and integral part of which is environmental protection.
In the 20th century ecological problems have become global in nature due to the need to prevent environmental degradation, resource depletion and achieve sustainable development on the planet. In our country, the need to solve them is currently becoming increasingly important.
These issues are also extremely relevant for the dairy industry, which is a material-intensive industry with a significant level of water consumption and wastewater disposal. Wastewater from dairy enterprises is characterized by a high concentration of contaminants, varied in physical and chemical composition, which determines the multi-stage nature of their treatment. The problem is complicated by the versatility and territorial dispersion of enterprises in the industry, which vary significantly in capacity and variety of products. This predetermines the versatility of solving environmental protection issues using a systematic approach, taking into account their close relationship with both various aspects of dairy production and its functioning in the agro-industrial complex system. Work in these directions is being carried out in the dairy industry of the Russian Federation. VNIMI has developed a concept of low-waste and waste-free dairy production technologies, which defines a strategy for solving the following problems:
Creation of rational, resource-saving technologies with deep, complete and comprehensive processing of main and by-product raw materials;
- collection and processing of waste - recyclable materials for food and feed purposes;
cleaning and disposal of unused waste in accordance with environmental requirements.
VNIMI carried out an analysis and assessment of the degree of low-waste in a number of dairy industries. “General concepts, terms and definitions in the field of low-waste and non-waste technologies in the dairy industry” have been developed. Computer systems are being created for obtaining, processing and using technological information for the production of environmentally friendly products and industries.
A range of works has been carried out in the field of environmental protection. Recommendations have been developed for the collection and processing of industrial waste and its use for feed purposes, ensuring a reduction in wastewater pollution by 25-30%. Waste collection schemes have been introduced into the projects of a number of enterprises.
Rational water management systems for enterprises have been created with a high level (up to 95%) of the use of recycled water supply systems and the treatment of low-contamination wastewater. Systems of environmental standards have been developed using computers, implemented in projects and at existing enterprises. Theoretically substantiated and studied in industrial conditions promising types of treatment facilities for complete biological treatment with extended aeration, taking into account the characteristics of dairy production - seasonal nature, fluctuations in wastewater volumes, and their level of contamination. Biological ponds are used as part of the post-treatment facilities.
The possibility of using natural ecological systems for complete biological treatment of dairy wastewater has been scientifically substantiated. The use of wastewater in irrigation systems makes it possible to combine effective treatment with increased crop yields and prevents pollution of water bodies. The system was implemented at a butter and cheese factory in the village. Shcheta (Lithuania).
New compact structures have been developed for physical and chemical treatment, combining the processes of averaging, flow and composition and simultaneous treatment of wastewater with the release of suspended substances and fats. The pre-treatment facilities (using coagulants) include a waste processing unit using anaerobic methods. Stabilized sediments can be used as an organo-mineral fertilizer in agriculture. Recommendations for pre-treatment of wastewater using OXA coagulants have been introduced into the design of treatment facilities for the Ukhtokhman dairy plant.
Particularly relevant at present is the problem of creating an industry-wide system for monitoring key environmental indicators - water consumption, wastewater disposal, wastewater pollution, and the level of production waste. Currently, most enterprises do not have such a system. Industry pays heavy fines for exceeding environmental standards. Monitoring environmental indicators by enterprises themselves would allow not only to avoid unjustified fines, but also to carry out rational use of raw materials, energy, water, etc., as well as evaluate environmental safety production.
The following stages of work have been carried out on the problem:
“Recommendations on the control system and methods for analyzing wastewater from the dairy industry” have been developed, as well as a method for preparing samples for analysis of wastewater, including their homogenization with an assessment of its effectiveness;
- new ones have been developed instrumental methods control of wastewater in terms of pH, optical density, content of nitrogenous compounds, suspended substances, preparation of samples for analysis, etc.
- monitoring of environmental indicators using computer technologies;
initial requirements and recommendations of environmental laboratories; - regulations on the environmental laboratory.
These works constitute the scientific basis for both solving environmental protection issues at dairy industry enterprises, taking into account existing environmental requirements, and for developing new modern approaches to the concept of greening dairy production and its sustainable development.
The scientific and technical foundations for the listed areas have been developed and reflected in the completed works of the environmental protection sector of VNIMI.
Promising areas of research are the following:
Studying the scientific foundations of the integrated development and integration of dairy industry enterprises with agricultural enterprises in the agro-industrial complex system with the aim of creating waste-free territorial complexes;
- creation of a system of environmental and economic assessment of existing and newly created processes and devices of dairy production, which is necessary to increase their competitiveness in a market economy;
- creation of rational technological processes and equipment for the integrated processing of main, by-product raw materials and waste with optimization of the consumption of raw materials, material, energy and other resources and minimization of their losses;
- development of a system for monitoring key environmental indicators (water consumption, water disposal, wastewater pollution and industrial waste) with the aim of creating an industry-wide system for their optimization and control using computer technology.
- development of new effective methods and facilities for the treatment and pre-treatment of wastewater and concentrated waste from enterprises, including using anaerobic treatment methods.
In conclusion, it should be noted that the problem of the ecology of dairy production has two aspects - the creation of environmentally friendly products and environmentally friendly production. The comprehensive implementation of work in these areas, carried out at VNIMI, significantly contributes to the creation of a new scientific direction - engineering ecology of dairy production.
Literature.
1. Kharitonov V.D. Trends in the development of milk processing technologies. Materials of MNPK - Dairy industry 2004.
2. Plastinin S.A. Kharitonov V.D., etc. The state of the dairy industry in the world and the Russian Federation (yearbooks 2000-2004)
3. Sizenko E.I., Komarov V.N. Main directions of economic research in the food industry. - Bulletin of the Russian Academy of Agricultural Sciences, No. 1, 1995.
4. Lipatov N.N. Lisenkova L.L. Issues of greening food production. - Bulletin of the Russian Academy of Agricultural Sciences, No. 3, p. 22 1995.
5. Kharitonov V.D., Lisenkova L.L. Main directions of greening dairy production. - International Congress “Water”, 1998.
6. Lisenkova L.L. Nature conservation is an integral part of waste-free technology. Proceedings n.p. conferences. Stavropol. VNIIKIM. 1988.
7. Kharitonov V.D., Evdokimov I.A., Alieva L.R. Development trend of milk processing technologies. - Dairy industry, No. Yu.p.5. 2003.
8. Danilov T.P. Some problems of the development of cooperation and integration in the agro-industrial complex of the Russian Federation in market conditions (collection of scientific works) - Issues in the economics of the food industry (AgroNIITEIPP) - M. 1999.
9. Report on the research work of the State Scientific Institution VNIMI on topic 13.7, 2003, section “Development of a preliminary forecast for the greening of the dairy industry”, executors - the environmental protection sector and the economic research laboratory. MM. Churakov, Doctor of Technical Sciences ON THE. Tikhomirov (MSUPB)
Currently, the dairy industry is a large industrial branch of the food industry, which is armed with tens of thousands of units of modern technological and energy equipment, thousands of production lines, and many means of mechanization and automation.
Thanks to the increase in the volume of industrial milk processing, the targeted work of enterprises on the integrated use of all its components, rational use of secondary resources, development and production of new types of products with various fillers of plant origin, development of new progressive resource-saving technologies. In the Russian dairy industry at the present stage, there are trends towards stabilization, and for some types of products there is quite steady growth.
The greatest consumption of milk occurs in the production of whole milk products - about 45%. In recent years, the share of milk for the production of rennet cheeses has increased (12%) and decreased for the production of animal butter (32.8% in 2002).
In addition, in 2003, milk processing at dairy industry enterprises produced 4,647 thousand tons of skim milk and buttermilk and 2,447 thousand tons of whey. It should be noted that the bulk of skim milk and buttermilk (88.3%) is used for the production of dairy products, 1151 thousand tons of whey are sold to various organizations and only 26% (636 thousand tons) are used for the production of dairy products. In 2003, dairy industry enterprises produced 461.3 thousand tons of low-fat dairy products from secondary milk raw materials.
The production of dairy products in 2003 compared to 2002 increased by 7.9%, including animal butter - by 1.3%, whole milk powder - by 3.5%, canned milk - by 5.2% , whole milk products - by 8.7%, fatty cheeses - by 9.7%, low-fat dairy products - by 10%.
In 2003, compared to 2002, the production of whole milk products increased by 675 thousand tons and amounted to 8472.8 thousand tons. The production of whole milk increased by 5.6%, the share of sterilized milk in the volume of drinking milk production was 16. 4%, milk with a fat content of 2.5% and below - 34.9%.
The production of fermented milk products in 2003 compared to 2002 increased by 6.6%. Kefir production increased over the year by 34 thousand tons (from 703 thousand to 737 thousand tons). In 2003, dairy industry enterprises produced 472 thousand tons of yogurt, its share in fermented milk products was 29%.
The production of sour cream over the year increased by 12.7%, mainly (85.6%) - sour cream with a fat content of 20% or less. The share of packaged sour cream was 78.3%.
The production of full-fat cottage cheese in 2003 increased by 17.4% compared to 2002. Recently, the volume of production of cottage cheese with fruit and berry fillings has been growing very rapidly. Specific gravity packaged cottage cheese amounted to 52.2%. The production of curd cheeses and curd mass increased by 38.1% compared to 2002.
It should be noted that the production of whole milk products is also carried out by dairies at agricultural organizations and small enterprises. In 2003, these enterprises produced 26.1% of drinking milk, 13.2% of cream, 16.9% of full-fat cottage cheese, 11.7% of sour cream. This shows that the share of these enterprises in production individual species products are high.
The cheese-making branch of the dairy industry has been developing most dynamically in recent years. The average annual rate of increase in production volumes of fatty cheeses in recent years has been 16.9%. In 2003, the production of full-fat cheeses amounted to 348.7 thousand tons, with an increase of 9.7% compared to 2002, including rennet cheeses by 5.5%, processed cheeses by 16.7%.
In 2003, enterprises affiliated with agricultural organizations and small enterprises produced from general production in the country there are 11.4% fatty cheeses, including: large - 16%, small - 14.6, soft - 20, pickled - 15.1%.
The production of animal oil in 2003 amounted to 284.8 thousand tons, which is 1.3% more than in 2002. The share of “Krestyanskoye” oil was 80.8%. In 2003, enterprises affiliated with agricultural organizations and small enterprises produced 37.2 thousand tons of animal oil, which amounted to 13.1% of its total volume.
In 2003, dairy industry enterprises produced 304 thousand tons (759.7 million conventional cans) of canned milk. 84.4 million conventional cans of condensed sterilized milk were produced, and its share was 11.1%. The production of condensed skim milk with sugar increased 1.7 times (from 32.2 million standard cans in 2002 to 54 million standard cans in 2003). The production of whole condensed milk with sugar amounted to 360.6 million conventional cans, condensed skimmed milk with sugar - 54 million conventional cans, condensed and concentrated whey with sugar - 0.21 million conventional cans. In terms of volumes of canned condensed milk, Russia is in fourth place in the world after the USA, Germany and the Netherlands. In 2003, 306.8 million conventional cans of condensed milk canned using fats of non-dairy origin were produced, which is 34.3% of their total production volume.
Production of whole milk powder, dry cream and dry milk mixtures in 2003 amounted to 95.1 thousand tons (91.6 thousand tons in 2002). The production of dry milk formulas for young children increased from 8.6 thousand tons in 2002 to 10.4 thousand tons in 2003.
In recent years, there has been a decrease in the production of skimmed milk powder, whole milk substitutes and whey powder. Also, the volume of production of dairy and technical products from skim milk, buttermilk and whey is decreasing annually. In 2003, 6.7 thousand tons of dry technical casein were produced (11.1 thousand tons in 2002). In recent years, dairy industry enterprises have practically stopped producing refined milk sugar, enriched whey, and liquid substitutes for whole milk.
In 2003, the country produced 387.2 thousand tons of ice cream, with an increase of 3.4% by 2002.
However, the level of utilization of production capacity of existing enterprises is quite low: for the production of whole milk products - 32%, animal butter - 25%, rennet cheeses - 49%, whole milk powder - 36%, skimmed milk powder, whole milk substitutes and whey powder - 28%, canned milk - 55%. This leads to an increase in costs - an increase in costs per unit of output, an increase in its cost, and a decrease in price competitiveness in the domestic food market.
Based on what was stated earlier, we can formulate promising directions in the development of the dairy industry:
1) Creation of a new type of agro-industrial formations, taking into account the diversity of forms of ownership and the priority of economic interests, building equal relationships between their participants, establishing strong integration ties exclusively on market principles, mutually beneficial cooperation of processing enterprises and agricultural producers, integrating these structures into unified organizational and legal formations;
The experience of functioning of agro-industrial formations of large economic complexes (for example, OJSC Lianozovo Dairy Plant, OJSC Tsaritsyn Dairy Plant, members of the Wimm-Bill-Dann production and trading group, etc.) indicates that such integrated structures are more efficient and adapted to the conditions of a market economy.
2) the formation of effective competitive agro-industrial production, ensuring the country’s food security;
3) development of individual plans for the structural restructuring of production; implementation of the plan on the basis of leasing, as well as at the expense of own and attracted Money will create unique production facilities for the production of dairy products;
4) the formation of fundamentally new milk procurement systems, the creation of conditions for attracting additional volumes of raw milk for processing.
5) expansion of sales markets for manufactured products, creation of refrigerated road transport, which will allow the formation of local food markets for dairy products.
To solve these problems, it is necessary that science, together with industry, determine rational stages for increasing the efficiency of enterprises. The role of science in this regard takes on special significance.
The active process of establishing a new culture of industrial relations, changing approaches to working with people, and forming a highly qualified team of specialists will undoubtedly lead to maintaining a sustainable pace of development of dairy industry enterprises.
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Introduction
1. History of the development of the dairy industry
2. History of the development of the dairy industry in Russia
2.1 Oil industry
2.2 Cheese industry
3. The role of domestic scientists in the development of the dairy industry
3.1 Vereshchagin N.V. - “father of Russian dairy business”, founder of industrial milk processing
3.2 Kalantar A. A. - famous scientist, master of dairy business
3.3 Inikhov G.S. - founder of the domestic school of chemistry and biochemistry of milk
List of used literature
Introduction
The dairy industry is a branch of the food industry that unites enterprises producing various dairy products from milk. The industry includes enterprises for the production of animal oil, whole milk products, canned milk, powdered milk, cheese, feta cheese, ice cream, casein and other dairy products. Modern dairy plants or factories carry out complex processing of raw materials, produce a wide range of products, are equipped with mechanized and automated lines for bottling products into bottles, bags and other types of containers, pasteurizers and coolers, separators, evaporators, cheese producers, and automatic product packaging machines.
It is noteworthy that mini-factories for the production of milk and fermented milk products are currently becoming increasingly popular among small and medium-sized businesses. Such factories can be located on the territory of a small settlement, military camp or farm. Such mini-workshops are produced at the manufacturing plant completely ready for work. That is, the workshop is equipped with cold and hot water supply systems, power supply, sewerage, heating, ventilation, air conditioning, and is also equipped with all the necessary production and packaging equipment. The configuration of such workshops is based on the principle of modularity, that is, it can be assembled like a construction kit from the necessary parts, without adding anything extra. Thus, at present, farmers can compete with monopoly factories in their region, since such mini-production requires significantly lower costs compared to a large plant. This is due to the costs of transporting raw materials, paying workers, etc. In addition, farmers have the opportunity to process their own raw materials without the participation of intermediaries.
1 . History of the development of the dairy industry
How old is milk? Milk has its own long story. During excavations of prehistoric settlements of Tripoli in Ukraine, archaeologists find milk pans and settling tanks for making cottage cheese. From them one can judge how long ago, more than 5,000 years ago, milk was used.
Near the camp of primitive man, herds of domesticated cows appeared, and their wild ancestors, the mighty aurochs, lived in the forests and steppes. Old chronicles contain stories about hunting these powerful animals.
What kind of animals are these? In the 18th century, the then famous zoologist Hamilton Smith and other zoologists, after a long search, found the country where the tour had recently lived. They ended up in Poland, in the dense forests that belonged to the noble Polish Count Milovetsky. Italian ambassadors, Austrian dukes, and Russian princes came here to hunt aurochs.
Perhaps most of the tours were found in ancient Rus'. People began to bring young Turyats from the steppes and forests and keep them in pens. The most meek ones were retained for the tribe. From them came the pets. Tur is our cow's relatives.
For a long time, cows walked under a yoke: they cultivated fields, carried luggage and gave little milk. But about 500 years ago in the northern regions of our country there were already many dairy cows. The working people gave them special love: “A watering cow, a wet nurse,” “A cow in the yard means dinner on the table,” popular proverbs said about them. A lot of work had to be done to select the best and gradually develop dairy breeds.
And now most people drink cow's milk. Almost 10 thousand liters are consumed by a person in his entire life.
What is the nutritional value of milk? Research has shown that milk contains over 100 valuable components - up to 20 balanced amino acids and almost the same amount of fatty acids, sugar - lactose, a very diverse range of minerals, most of which are calcium. Almost half a liter of milk satisfies a person’s daily need for calcium.
Milk sugar - lactose and milk proteins, the bulk of which is casein, is very well absorbed by the human body. Milk fat is crushed extremely finely in a solution of sugar, salts and other substances. They are so small that there are several million of them in every drop of milk! This large fragmentation or, as they say, fine dispersion of milk fat contributes to its good absorption and assimilation.
Milk is rich in vitamins. No other food product contains as many different and physiologically valuable nutrients as milk! Professor K. Petrovsky writes: “Dairy products dramatically increase the biological value of any diet. And not only because they increase the total amount of nutrients entering the body. The quality of nutrition changes significantly, the ratio of amino acids and proteins becomes better, their absorption and, most importantly, synthesis increase. Milk has one more important property - its constant ability to stimulate the digestive glands and cause the secretion of digestive juices, even if you don’t feel like eating.”
Without knowing any of this, they drank milk in ancient times, as evidenced by the things found during archaeological excavations in caves. primitive people along with stone axes and bone arrows, vessels for milk. Famous historians and ancient scientists Herodotus, Aristotle, and Pliny wrote about him. The ancient Greek physician Hippocrates first formulated the basics of treatment with milk. There is such a known case: in ancient Greece, in the city of Abderakh, the son of a noble man fell ill. Neither medicinal herbs nor drugs helped. And Hippocrates prescribed diluted donkey milk in the morning, afternoon and evening for a week, and cow's milk a week later. This was his recipe. Hippocrates, who cured the young man, advised people who were nervous, had a sick stomach or other diseases to drink milk.
In the Middle Ages, another famous physician Abu Ali Ibn Sina (better known as Avicenna) considered milk the best food for older people or, as he wrote, for people “advanced in age.”
Nowadays, scientists, knowing the chemical composition of milk and its physiological significance, pay a lot of attention to the dairy diet of children and the elderly.
A glass of milk on our table is as familiar as bread and salt. These outwardly very different products occupy one of the dominant places in human nutrition. Since ancient times, man has sought to provide himself and his family with bread, salt, milk, and then - “whatever God sends.” In Russian fairy tales and parables there is often a well-known dream of the people about "milk rivers" as a symbol of well-being and satiety.
The first reliable information about the use of milk in human nutrition dates back to the 5th-6th centuries. BC e. The cultic attitude towards milk as a healing drink is reflected in myths, legends and prescriptions of ancient healers. Thus, the ancient Romans believed that Jupiter was fed with the milk of the divine goat Amalthea, and therefore they brought milk as a sacrifice to the formidable god. Scientists of Ancient Rome and Greece - Herodotus, Aristotle, Pliny - recommended milk for the treatment of consumption. Hippocrates attributed different healing properties to different types of milk. So, for example, goat and mare have the ability to cure consumption, cow - gout and anemia, donkey - many diseases. Avicenna considered milk the best food for children and the elderly.
In the Middle Ages, milk treatment was forgotten and only at the end of the 16th century. doctors again began to use milk for therapeutic purposes. A major role in this was played by the activities of the French doctor Raymond Restoro, who, based on the teachings of Hippocrates, developed indications and contraindications for treatment with milk.
In the 18th century Hoffmann was the first to draw attention to the possibility of using milk as an antidote and for this purpose proposed diluting it with mineral water.
In Russia, F.I. Inozemtsev (1802-1869) contributed to the greatest spread of milk treatment. He proposed his own methods of treating pulmonary tuberculosis, bronchitis, pleurisy, scurvy, cholera, nervous and other diseases with milk.
In 1865, St. Petersburg doctor F. Karell described over 200 cases successful application milk in the treatment of various diseases. S.P. Botkin rated milk as “...a precious remedy in the treatment of heart and kidney diseases.” The healing properties of milk were also promoted by the author "Russian way" treatment of tuberculosis patients with kumis G. A. Zakharyin.
"Everyone and always, - wrote I. P. Pavlov “Milk is considered the easiest food and is given for weak and sick stomachs and for a host of severe general diseases.”
In addition to its use in therapy, milk was also actively used in folk cosmetics. So, in Ancient Rome donkey milk was considered the best remedy against wrinkles. Pompeia, the second (after Octavia) wife of Nero, took baths from donkey milk. For this purpose, she was accompanied during her journey by a herd of 500 donkeys. Women of ancient times drank a mixture of milk, crushed poppy seeds and honey at festivals in honor of the coming of age of men.
And yet, at all times, milk has been valued mainly for its amazing nutritional properties. Nature has rewarded it with biologically active substances in the most useful combinations.
In Ancient Rus', the main type of milk consumed was cow's People said “A cow in the yard means lunch on the table.” Losing a cow for a peasant family with many children was tantamount to disaster.
In many provinces of Russia, April 18, St. Day. Vasily, they organized a cow festival. On this day, the cow was especially carefully looked after, she was cleaned and given the best food.
Cow's milk contains an average fat content of 3.7%. Milk fat is characterized by a high content of acylglycerols of saturated fatty acids, including low molecular weight ones (butyric, caproic, caprylic, capric), which determines its low melting point (27...35° C). Milk fat has high nutritional value due to its good digestibility due to the surrounding fat globules with a lecithin-protein shell. Proteins in milk are represented by three main types: casein, albumin and globulin. Casein accounts for 76...88%, albumin in cow's milk - 12...15%, and globulin - 0.1%. Milk proteins contain all the amino acids the body needs, including 8 essential amino acids. The only carbohydrate in milk is lactose, the content of which in cow's milk ranges from 4.5 to 5.2%. Among the mineral salts in milk there are salts of calcium, magnesium, iron, sodium, potassium, etc. Among the microelements found in milk: cobalt, copper, zinc, bromine, manganese, sulfur, fluorine, aluminum, tin, titanium, vanadium, silver, etc. Cow's milk also contains almost all currently known vitamins.
However, people eat not only cow's milk, but also the milk of goats, sheep, buffalos, mares, camels, deer, mules, yak, zebu, and donkeys.
Goat milk used in large quantities residents of Transcaucasia and Central Asia. Its chemical composition is not inferior to that of cows, and its biological value is even higher. Goat milk contains more highly dispersed proteins (5.6% versus 3.2% in cow milk) and vitamins B 12, A and D.
Sheep milk 1.5 times more nutritious than cow milk and contains more than 7% fat, 2...3 times more vitamins A, B and B 2. Sheep milk fat contains a lot of caprylic and capric fatty acids, which give the milk a specific odor, which limits its consumption in whole. Various cheeses are mainly prepared from it. Sheep milk is widely used for food purposes in the Crimea, Transcaucasia, Central Asia, the North Caucasus, Italy, Greece and the countries of the Middle East.
Mares' milk- white, with a bluish tint, sweet and slightly tart in taste. It contains 2 times less fat than cow's fat. However, the content of lactose, albumin, globulin, and vitamin C is 6 times higher than in cow milk! In terms of the ratio of protein fractions and lactose content, mare's milk is similar to women's milk.
Buffalo milk abroad it is used mainly in India, Indonesia and Egypt, Georgia, Azerbaijan, etc. It is a white viscous liquid with a pleasant taste and odorless. It contains more fat (7%), protein (4%), calcium, phosphorus, vitamins A, C and B than cow's milk.
Camel milk has a specific taste. It contains a lot of fat (5.1%), phosphorus and calcium salts. Its consistency is thicker than cow's.
Reindeer milk, used northern peoples, is the most high-calorie. It is 4 times more caloric than cow's (2725 kcal instead of 713 kcal), contains 3 times more protein and 5 times more fat. When using, due to its very high fat content, reindeer milk is recommended to be diluted with water.
While raising livestock, people noticed that sour milk lasts longer and has a pleasant, refreshing taste. They began to consume this milk and became convinced that it had miraculous power. Through the centuries, an Indian proverb has come down to us: “Drink sour milk and you will live long.”
Thus, at different nations their own began to appear national fermented milk drinks: curdled milk and Varenets in Russia, fermented baked milk in Ukraine, matsun in Armenia, matsoni in Georgia, chal in Turkmenistan, kurunga in Northeast Asia, ayran and kefir in the North Caucasus, kumis in Muslim countries, etc.
Indeed, in terms of biological value, fermented milk products are in many ways superior to milk. First of all, they are faster and easier to digest. The digestibility of fermented milk products is 92%. In addition, they contain lactic acid bacteria that regulate the activity of the digestive system.
The oldest fermented milk drinks include kumiss, made from mare's milk (3). This is a favorite drink of the peoples of Central Asia and the East. Even in Herodotus (5th century BC) you can find information that kumiss is very popular among the Scythian nomads. The Ipatiev Chronicle (1182) describes the flight of Prince Igor from the Polovtsian guards, intoxicated from drinking kumiss. They called it “milky wine” in Rus'. However, despite the fact that the Slavs lived next to peoples who consumed kumis abundantly, this drink did not take root in Ancient Rus'.
A detailed description of kumis was left by a French monk and missionary of the 13th century. Wilhelm Rubricus. In stories about his journey to “Tataria” in 1253, he first describes the preparation, taste and effect of kumys. For some reason he calls it “space”. "IN mom it's evening - he says, - the guide gave us some space. After drinking it I started to sweat a lot out of fear and novelty, because I had never drunk it before. But still, it seemed very tasty to me, this drink stings the tongue, like tart wine. When you taste it, the taste of almond milk remains on your tongue and a very pleasant feeling spreads inside you...”
Marco Polo, who lived in 1254-1323, also mentions kumiss: “...their (Tatars’) drink is mare’s milk, prepared in such a way that it can be mistaken for white wine; it is a very good drink.”
Kumis is called the drink of longevity and health. L.N. Tolstoy and A.P. Chekhov wrote about the healing properties of kumis. The first kumiss clinic was opened by N.V. Postnikov in 1858. And in 1868, the Moscow merchant V.S. Maretsky, at the request of the empress, organized a kumiss clinic in Moscow in the area of modern Sokolniki. In the year of opening, 163 patients underwent treatment, and in 1869 - already 382 patients. Medicinal properties kumis was highly valued by our outstanding medical scientists: S. P. Botkin, G. A. Zakharyin, N. V. Sklifosovsky.
Traditionally, kumiss was prepared in wooden tubs made of linden or oak. First, a starter was prepared (fermented), which was mixed with mare's milk and allowed to brew. The Bashkirs use sour cow's milk as a starter. Other peoples use millet boiled to the consistency of porridge or millet with malt.
Based on the ripening time from the moment of fermentation, kumys is divided into weak (1 day), medium (2 days) and strong (3 days). The alcohol content in them is respectively 1; 1.5 and 3.0%.
In Rus', the usual fermented milk product was curdled milk. This drink, which is obtained by simple ripening regular milk sourdough. Hence the name - "yogurt." Depending on the source raw material, there is fatty and low-fat yogurt. This group includes Ukrainian curdled milk (ryazhenka) and southern (matsoni, matsun, katyk). Ryazhenka has a taste and consistency similar to sour cream and is creamy in color. The starting material for fermentation is stewed milk. The fat content of fermented baked milk is 6%. Matsoni, matsun, katyk - this is different names the same drink produced from cow, buffalo, sheep, camel or goat milk. Milk is fermented at elevated temperatures (48...55° C) and kept in a device that retains heat.
Jugurt is produced in the North Caucasus. This is pressed sour milk, reminiscent of sour cream or paste. The fat content in it is 12... 13%. It can also be stored long time for consumption in winter months in the form of a creamy product “brnatsmatsun”.
Ayran- mixed liquid yogurt, which is prepared at home for future use. For better storage, the whey is partially removed from the mixed curd and salted.
The most popular fermented milk drink these days is kefir. Its homeland is the North Caucasus. Among different peoples living in the Caucasus, kefir is known under different names: kafir, kepy, khagu, chippe, etc.
There are many legends about the origin of kefir. According to one of them, as a sign of his reverence, Allah gave kefir grains, called “millet of the prophet,” to a pious elder from the Karachai tribe. He taught the old man to use them to prepare a drink from milk that has healing properties and prolongs life. At the same time, Allah bequeathed these grains only to the honest and truthful family of Karachais and forbade selling or giving them to other tribes, especially to non-believers. This will lead to the death of kefir grains and, consequently, the degeneration of the drink.
For this reason, it was extremely difficult even for mountaineers from other Caucasian tribes to obtain kefir grains. The only way to acquire them was theft. Caucasians considered it a sin to give grains even to their daughters who were getting married. According to accepted custom, they were supposed to steal sacred fungi from their parents.
Mohammed’s “ban” delayed the spread of kefir grains beyond the North Caucasus. Even at the end of the 19th century. a glass of dry kefir grains in Russia was very expensive at that time - 10... 15 rubles.
How did kefir penetrate into Central Russia? There are also many versions about this. The most famous is the following. In 1908, the dairy and gastronomic company “The Blandov Brothers Partnership” sent its employee to an aul near Kislovodsk to study the production of kefir. This employee was the twenty-year-old beauty Irina Sakharova, who had good technological knowledge of milk processing.
The Blandov Brothers Partnership in the vicinity of Kislovodsk had several cheese factories, where I. Vasiliev was the manager. Together with Vasiliev, Irina began to carry out the assignment. They decided to ask for kefir grains from one of the local suppliers of milk to the Blandovsky cheese factories - Prince Bek-Mirza Baycharov. The prince and his son, enchanted by Irina's beauty, promised to grant her request. However, they were in no hurry to fulfill the promise.
Irina and Vasiliev tried to obtain fungi from the mountaineers. One day, tired, they were returning from a trip to a distant village. They were attacked by masked horsemen. Irina woke up in an unfamiliar hut. After some time, the prince’s son came to her and invited Irina to marry him. She categorically refused. At the same time, manager Vasiliev reported Irina missing to the police.
After some time, the trial of young Baycharov took place. The judge tried to reconcile the prince with Irina, to which the resourceful girl said: “I can forgive the prince, but only on one condition - let the prince give me 10 pounds of kefir grains.” The prince had no choice but to agree. The next morning Bek-Mirza sent Irina kefir grains and... a huge bouquet of flowers.
Having collected bit by bit over the course of a month the recipes for making kefir by the mountaineers, already in Moscow Irina began producing this very popular drink. Soon the first bottles of kefir appeared in the Botkin hospital.
By the way, the ancient technology of making kefir by the highlanders is no less interesting. They poured the milk into a wineskin, added the leaven into it, tied it up and took it out to the road in front of the house. According to custom, each of those passing by kicked him. The heat of the sun, which heated the wineskin, and periodic shaking contributed to good mixing of the mixture and its fermentation. Later, the mountaineers replaced wineskins with pottery.
It has long been popular in Bulgaria and other countries of the Balkan Peninsula. yogurt. It was made from sheep and goat milk, which contains higher amounts of protein, fat and carbohydrates than cow's milk. This determined the consistency of the yogurt. It is thicker than many other fermented milk products. According to folk traditional technology, milk is pre-boiled or simmered. After cooling, a mixture of lactic acid thermophilic streptococcus and "Bulgarian stick" and ferment it.
With the transition to industrial production, yogurt began to be made from cow's milk, to which milk powder was added. Currently, thickeners are added to yogurt - modified starch, food gelatin, pectin, etc. There are many varieties of modern yogurt - with fruit juices, fruits, vitamins, low-fat, with a high fat content (3.5% and above), etc. .
No less popular in the Balkan countries is the fermented milk product - “sour milk.” It is also obtained using the “Bulgarian stick”. It should be noted that it was opened at the beginning of the 20th century. Stamen Grigorov. In the secret archive of Louis XIV, evidence was discovered that the French king very successfully used fermented milk products with the “Bulgarian stick” to heal from a severe stomach ailment. These drinks were brought from Bulgaria in special sheepskin wineskins.
“The food of real men until old age” - this is what the Bulgarians themselves proudly call these products. This especially applies to yogurt.
A fermented, foaming drink made from camel milk is popular in Central Asia. In Turkmenistan it is called chatted In Kazakhstan - shubat I. I. Mechnikov wrote that the Arab nomads, who have excellent health, feed exclusively on fresh or sour camel milk.
Fermented milk drink kurunga common among Mongols, Tuvans and Oirots. This is a product of lactic acid and alcohol fermentation, pleasant in taste, and not much different in consistency from kumys. Milk wine is obtained by distillation of kurungi. Tarasun and semi-liquid nutritional drink arsu. Since the 18th century The secret of preparing kurunga became known to the Buryats and Khakassians.
The youngest fermented milk drinks include acidophilus drinks. Acidophilus bacillus, which is used for their preparation, is one of the varieties of lactic acid bacteria. Drinks of this group - acidophilus, acidophilus and acidophilus-yeast milk - have been produced in our country since 1935. Since the early 90s, domestic dairies have mastered the production of fermented milk products with the addition of bifidobacteria. Such drinks have multifunctional properties and regulate the activity of the human digestive system, and are recommended for children's and therapeutic nutrition.
In 1990, milk production amounted to 55.7 million tons. In 1995, there was a strong reduction in production to 39.2 million tons due to a decrease in the number of cows. In 1999, milk production in farms of all categories amounted to 31.8 million tons (96% compared to 1998). However, over the past three years, the volume of competitive products that are in high demand among the population has been increasing. In 1999, compared to 1998, the output of fermented milk products increased (growth rate - 108%), including acidophilus drinks (1.6 times), fermented baked milk and curdled milk (115%), yogurt (130%), sterilized milk (1.3 times).
2 . History of the development of the dairy industry in Russia
The dairy industry is one of the most important food sectors of the national economy. The emergence of commercial dairy farming in our country dates back to the end of the 18th century. Dairy factories in Russia at that time were small-scale industries.
The formation and development of the dairy industry dates back to the 90s of the 19th century. and is associated with the reforms being carried out by the government, which consist in a radical structural restructuring of Russia's industrial and trade potential.
Development of Russia in 1880-1913. characterized by gigantic rates of industrial growth and fundamental changes in engineering and technology. An economy based on the principles of free competition and liberal customs policy has given way to politics government regulation economic and social relations. Protectionism, high customs duties on goods imported from abroad industrial products, assistance to some industries and some restraint on others, the introduction of regulation of factory labor conditions are the main directions of this regulation.
The policy of protecting the domestic market from competition from Western countries played a big role in the development of Russian industry at the end of the 19th and beginning of the 20th centuries. By limiting the entry of certain foreign goods into Russia, the Russian government, through a number of measures, stimulated domestic production. The rate of economic growth was the highest in the world.
The development of the Russian dairy industry was also facilitated by the growth of livestock in agriculture. For 1895-1915 the number of cattle increased by 63%.
World War I and the Civil War led to a sharp decline in dairy production. In the post-war period, the restoration and further development of all sectors of the national economy began, including the dairy industry. In connection with the reconstruction of the dairy industry that began in the 30s, the construction of new factories began, and Russia began to mechanize production and improve technology. It was necessary to expand the volume of research work. The All-Union (now All-Russian) Research Institute of the Dairy Industry (VNIMI) was created in Moscow, and the All-Union (now All-Russian) Research Institute of Butter and Cheese Industry (VNIIMS) was created in Uglich.
Great Patriotic War(1941-1945) caused enormous damage to the national economy of the country, and the dairy industry suffered greatly.
IN post-war years The dairy industry was restored and continued to develop until 1990. This period is characterized by a constant increase in the production of milk and dairy products and the improvement of the scientific foundations of technology.
The dairy industry in Russia emerged and developed thanks to the work of domestic scientists and entrepreneurs. The development of the dairy industry in Russia on a scientific basis was started by N.V. Vereshchagin and A.A. Kalantar.
Nikolai Vasilievich Vereshchagin at the All-Russian Congress dedicated to dairy farming (1899), he was called “the father of the Russian dairy business.”
By 1870, of the 28 dairies created in the Tver province, 11 were artel ones. On the initiative of N.V. Vereshchagin, dairy production on a cooperative basis was also organized in the Vologda, Vyatka, Novgorod provinces and other regions of Russia.
The active development of the dairy business quickly revealed a lack of qualified personnel, and in 1871, in the village of Edimonovo, Tver province, with the direct participation of N.V. Vereshchagin, the first dairy farming school in Russia was opened. Education at the school was conducted at the most modern level. Fluent in German, French and English, N.V. Vereshchagin closely followed the latest developments in the dairy industry abroad and, having identified something useful, tried to introduce it in Russia. For example, a cream separator created in 1878 in Sweden by Gustav Laval was tested in Edimonovo in the same year by agreement with the inventor. In 1880, it was shown at an exhibition in Vologda, and in 1882, on the initiative of N.V. Vereshchagin, it was mounted at the Fominsk butter factory in this province, and then in the village of Troitskoye, Vologda district and in Poshekhonsky district. With the light hand of Vereshchagin, the technical revolution in the dairy industry, which began with the introduction of separators, quickly spread from Central Russia to its other regions.
In 1911, on the initiative of Nikolai Vasilyevich and his like-minded people, a dairy farming institute with an experimental station, a machine testing station and a dairy school was created near Vologda. Currently it is the Vologda Dairy Academy named after N.V. Vereshchagin.
N.V.’s attitude was highly patriotic. Vereshchagin to the breeding of Russian cattle breeds. While many agricultural experts called for the replacement of Russian livestock breeds with foreign ones, N.V. Vereshchagin, comparing the cost of maintaining and productivity of cows of Dutch, Danish and Swiss breeds with Russian ones, argued that it is not a matter of breed, but of care and feeding.
Today we can fully appreciate the merits of N.V. Vereshchagin and other scientists and practitioners of that time, who defended the existence and independent development of domestic livestock breeds.
Giving great importance quality of milk raw materials, N.V. Back in 1883, Vereshchagin created at the Edimonovsky Dairy School the first in Russia (the second in Europe) laboratory for studying the composition of milk, which essentially laid the foundation for all currently existing industrial research institutes.
Acutely feeling the need for systematic coverage of the problems of dairy farming, he repeatedly made proposals for the establishment of a specialized magazine. And when in 1902 his follower E.S. Karatygin began publishing the magazine “Dairy Farming” in St. Petersburg, N.V. Vereshchagin took an active part in its work. Nowadays this magazine is called “Dairy Industry”. Currently, the magazine “Cheese and Butter Making” and the newspaper “All about Milk, Cheese and Ice Cream”, etc. are still being published (since 2001).
These are the remarkable results of N.V.’s 40-year activities. Vereshchagin in the field of formation and development of the dairy business in Russia, highly appreciated by both his contemporaries and his current followers - specialists in the dairy industry.
In 1907, the year of N.V.’s death. Vereshchagin, English newspapers wrote: “In any country a monument to such a person would be erected.” Unfortunately, there is no monument to Vereshchagin yet. However, the best monument to him can be considered his brainchild - the Russian dairy industry, which showed its ability to survive and develop in the most difficult economic conditions.
He devoted more than 50 years of his life to the development of Russian dairy farming Avetis Airapetovich Kalantar. A.A. Kalantar graduated from the Petrovsky Agricultural and Forestry Academy (now the Timiryazev Moscow Agricultural Academy). Upon completion of his studies in 1882, A.A. Kalantar received from N.V. Vereshchagin's offer to head the Edimonov school, where he then set up a laboratory for scientific research.
Comprehensive education (he knew eleven languages), deep knowledge allowed A.A. Kalantaru will resolve issues of developing the dairy business in close connection with other sectors of agriculture. He did a lot of work in the field of animal science. He identified the productive capabilities of many domestic cow breeds. At his suggestion, portable mobile dairy laboratories were designed, which played an important role in studying the composition and properties of milk of certain breeds of livestock.
In 1890 A.A. Kalantar is appointed as a specialist at the Department of Agriculture and rural industry. He established dairy farming schools throughout the country to train specialists (there were 24 such schools in total). In 1903 A.A. Kalantar published the textbook “Public Guide to Dairy Farming,” which went through 9 editions.
In 1921, at his proposal, the Department of Dairy Science and a dairy testing laboratory were created at the Agricultural Academy named after. Timiryazev, which he headed until 1929.
A.A. Kalantar is a recognized specialist in the dairy industry not only in Russia, but also in other countries (Sweden, Denmark, France), whose governments recognized his achievements with their orders.
Among the dairy entrepreneurs of that time, it should be noted Alexander Vasilievich Chichkin. The first city dairy plant in Russia was built by him in 1910 on Novo-Ryazanskaya Street in Moscow instead of the old dairy, located on Petrovka Street, 17. A.V. Chichkin - the first organizer of the dairy supply to Moscow and other cities of Russia - a native of the village of Koprino, Yaroslavl province, the son of a Volga pilot, one of the first drivers of Moscow and the first pilots of Russia, a student of the Petrovsky Agricultural and Forestry Academy, a friend of academician R. Williams, the favorite student of K.A. Timiryazev, a man of exceptional efficiency and concentration.
Before starting construction, A.V. Chichkin sent his assistant Professor A.A. Popov to the best dairies in Europe. A.A. Popov visited the three best dairies in Munich, visited Professor Gerber at the city dairies of Zurich, filmed plans for three dairies in London, and studied the experience of city dairies in Berlin and Stockholm. The supply of milk to each of them at that time did not exceed 10...30 tons per day.
The dairy plant, built according to the design of Professor A. A. Popov, stood out from all the dairy establishments in Europe not only in its technical equipment, cleanliness, abundance of light and thoughtful layout of the workshops, which excluded the use of milk pumps, but also in its power. The plant processed 100...150 tons of milk per day.
In addition to the largest urban dairy plant in Europe, the company “A. V. Chichkin” by 1914 had 27 sour cream and curd branches, including: in the Ryazan province - 22; in Moskovskaya - 3; in Tver - 1 and in Vladimir - 1. Butter and cheese were produced by factories in the Kherson, Bessarabian, Kostroma and Yaroslavl provinces. In Moscow, the company “A.V. Chichkin" had 91 dairy stores, the daily income of the company was 100... 150 thousand rubles.
After the revolution, this entire huge economy was transferred to the Soviet government on the move, completely intact, without the slightest attempt at sabotage or concealment.
A.V. Chichkin developed a whole system of labor education and psychological attitude towards work, which in many ways anticipated modern approaches to work with personnel. All career path employees of the company was divided into five special stages.
First stage - speaking modern language, career guidance in the dairy business - consisted of working with 8-year-old children in schools. For further work in Moscow, not only the most efficient children with mathematical abilities were selected, but also, first of all, children from honest working families. Chichkin did not allow children of dubious personalities near his dormitories. Children aged 13...14 years were selected, whom A.V. Chichkin took them to Moscow for further labor education on his own full support and spared literally nothing for them.
At the second stage, designed for youth from 20 to 24 years old, the leading incentive in Chichkin’s system was ample opportunities to show personal initiative. It was at this stage that the confidence was introduced that you would be noticed without you, a salary increase and promotion would be made without your humiliating requests. Your job is only to work honestly and with initiative.
The third stage applied to workers aged 25 to 30 years. He was the most “psychological”. Employees had to gain authority for themselves, so that at the next stage they could “cut off coupons” and “work for themselves.” Each person was constantly monitored (surveillance), and if the employee was worth it, he was promoted.
The fourth stage can be called “calm waiting”; it applied to workers from 30 to 40 years old, when they had already acquired the habit of conscientious work and reaped the fruits of what they had previously won. Nothing at the company was given immediately, but people always expected something pleasant for them, and this increased their strength. So, after five years of work, each employee received 50 rubles. bonuses and then began to take annual paid leave. After 10 years - 100 rubles. bonus plus monthly interest for length of service. By the age of 30...40, the company's employees had developed pride in their profession and company, and each New Year work brought additional financial incentives and benefits.
The fifth stage covered employees aged 40 to 65 years. The specific characteristics of an elderly person are a greatly increased reaction to attention, affection and respect, which nourish his vitality. A.V. Chichkin took this into account and protected his “old guard”.
The highest demands on oneself, passion for business, ability to keep one’s word, love for young people, for one’s employees, emphasized respect and attention to the company’s veterans - these are the levers on which A.V. Chichkin raised and established the authority of his dairy company.
Research by G.S. Inikhov and his students formed the basis of the biochemistry of milk and dairy products. Research in the field of milk microbiology was carried out by S.A. Korolev, A.F. Voitkevich, V.M. Bogdanov, A.M. Skorodumova, N.S. Queen. The scientific foundations of butter making were developed by S.M. Kochergin, M.M. Kazansky, A.P. Belousov, A.D. Grishchenko, cheese making - S.V. Para-pike, A.N. Korolev, D.A. Granikov, A.I. Chebotarev, Z.Kh. Dilanyan; industrial production of canned food - M.S. Kovalenko, S.F. Kivenko, V.V. Strakhov, I.A. Radaeva and others; in the field of technology - G.A. Cook, V.D. Surkov, N.N. Lipatov and others.
The market reform that began in the 90s of the 20th century led to a sharp decline in food production, including dairy. The latter is connected, first of all, with the situation in livestock farming. The number of cattle decreased from 57 million heads in the 90s to 25.7 million heads in 2003, or 2.2 times, i.e. decreased to the level of 1949-1953. Milk production decreased from 55.7 million tons in 1990 to 33.3 million tons in 2003, i.e. by 40.2%.
The supply of milk for industrial processing has decreased: in 2002, about 51% of milk arrived at factories (in 1990 - 71%), and the rest of the milk is used by producers for on-farm purposes, sold to the population and processed in low-capacity workshops.
The production of dairy products at industrial enterprises from 1990 to 2000 decreased sharply: whole milk products - 3.5 times, cheeses - 2.1 times, animal butter - 3.1 times, whole milk powder - 2.5 times , canned milk - 1.6 times.
Consumption of dairy products during the period from 1990 to 1999 decreased from 386 to 206 kg per year per person, i.e. 1.9 times, and is 52% of the recommended norm (390 kg per year). The share of imported food products in total consumption is growing. Thus, for dairy products in 1999 it amounted to 12%. In large cities and industrial centers, the share of imported products was 60...80%.
However, Russia has all the prerequisites for the restoration and development of domestic industry and agriculture. Subject to the spiritual revival of the nation. With the revival of Russia, the restoration of the dairy industry is also possible.
dairy industry dairy cheese making
2 .1 Oil industry
In Russia, oil production began to acquire commercial significance in the sixties of the last century.
Beginning in 1861, oil was exported from Russia annually, the size of which can be judged from the following data:
Table 1
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Years |
On average per year inm |
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In 1880, there were already more than 60 butter and cheese factories in Russia, and in 1892 there were 263 factories.
The method used at that time for obtaining cream by sludge and the process of churning cream in hand churns were an obstacle to the concentration of production.
The separator played a major role in the creation of butter production on a large scale. The separator made a big difference in this regard. Regarding the invention and implementation of the separator, V.I. Lenin wrote in his work “The Development of Capitalism in Russia”: “The main transformation was that the “original” settling of cream was replaced by the separation of cream using centrifugal machines (separators). The machine made production independent of air temperature, increased the yield of butter from milk by 10%, improved the quality of the product, made butter production cheaper (the machine required less work, less space, utensils, ice), and caused a concentration of production. Large peasant butter factories appeared, processing up to 500 pounds of milk per day, which was physically impossible... with sludge.”
The development of capitalist commodity forms of economy in Russia, which coincided in time with the invention of the separator, led to the very rapid establishment of butter production in it, which, first of all, covered the northern regions of European Russia. With the construction of the Siberian Railway, butter making spread very quickly throughout the former territory. Perm, Tobolsk and Tomsk provinces.
The development of butter production was also reflected in the size of butter exports from Russia, which on average for 1910-1913. amounted to 70,976 tons.
The total production of oil in 1913 was 119 thousand tons. There were about 7,000 factories.
The butter factories of that time were in the hands of private domestic and foreign entrepreneurs, as well as cooperative associations dominated by the kulak wealthy elite of the village and the liberal bourgeoisie.
The quality of the oil produced by the oil factories of old Russia was very low.
Soviet power inherited from Tsarist Russia very primitive technology, poorly trained butter-making workers and the bad reputation of Russian butter on the world market.
In the first years of the existence of the Soviet government, it was necessary to begin restoring the network of butter factories, which again numbered about 7,000 during the period 1925/26.
On the basis of newly organized butter factories with a sufficiently powerful raw material base, in 1925 the construction of mechanized butter factories began, which, by the way, pre-revolutionary Russia did not have. Along with the old regions, new ones were involved in butter production - Ukraine, Belarus, etc. The dynamics and nature of the growth of butter factories in new areas are illustrated by the following data for Ukraine (Table 2).
Table 2. Dynamics of the network of creameries by year (across the Ukrainian SSR)
The collectivization of agriculture and the organization of large dairy farms on this basis, the creation of livestock state farms, the transition to a tax system for milk procurement and purchases, created an adequate raw material base for the further development of butter production.
Since 1933 goes fast and the steady increase in butter production, which has now left pre-war levels far behind.
The industrialization of the country provided the butter industry with domestic mechanical engineering, which facilitated further mechanization of production and led to significant changes in the composition of the factory network (Table 3).
Table 3. Changes in the composition of the creamery network by year
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Plant type |
||||||
|
Steam-mechanized |
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Motorized |
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Horse-drawn |
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The quality of the produced oil has also improved significantly during this time. The dynamics of changes in oil quality according to the Glavmasloprom system are shown in table. 4.
Table 4. Oil quality by year
Over the years, a lot has been done by our specialists, of whom, first of all, Stakhanovites, in the areas of: rationalization of the technological process, development of methods for regulating the composition of oil, finding new ways of its production, expanding the range, theoretical justification of the process, etc. Over these years, we We have perfectly mastered the production of all production materials necessary for butter making and do not in any way need to import them.
The tasks set for the dairy industry for the third five-year plan are even more ambitious.
By the end of the third five-year plan, the share of mechanized factories in oil production is planned to increase to 85%. The number of steam-mechanized factories will increase by approximately 500 units, part of them through the construction of new factories and part through the reconstruction of existing ones.
During the third five-year plan, the volume of oil production should increase significantly. Thus, for the enterprises of Glavmasloprom, the growth in oil production in 1942 will be 171.3% compared to 1937.
Ra development of production technology butter
There are the following types of butter: sour cream, sweet cream and “Parisian” (Vologda). The main differences between them are as follows.
Fermented butter is characterized by a specific (fermented milk) taste and aroma; it is produced from cream with increased acidity, possessing the aroma desired for this type of oil. In modern industrial conditions, the proper acidity and aroma of this butter is achieved by fermenting fresh, high-quality, pre-pasteurized cream with special cultures of lactic acid bacteria.
Sweet cream butter is characterized by an exceptionally pure creamy taste and aroma, which is achieved by using completely fresh and high-quality cream for its production. Paris butter is characterized by a specific taste and aroma characteristic of boiled milk. This is achieved by using high temperatures pasteurization, as well as a certain period of aging the cream at these temperatures.
By adding table salt to the oil, it is possible to further diversify its varieties. Each of the above varieties of oil can be produced with or without salt. Before the invention of the separator, the technology for producing butter was little improved or changed.
The main aspirations in butter production technology of that period came down to improving methods for settling cream and finding the most advanced designs for butter churns. The invention of the separator, creating the possibility of concentrating production and processing milk into cream in a continuous flow, was a powerful impetus for the revision of all previously existing routine production techniques.
Pasteurization of cream, which found application in butter making in the eighties of the last century, made it possible to consolidate high quality fresh cream obtained from the separator, and establish the production of sweet cream and Parisian butter.
The introduction into the practice of butter making of devices that carry out pasteurization, as well as cooling of cream in a continuous flow, was a further very significant step in improving butter production technology. The use of pure cultures of lactic acid bacteria for the fermentation of pasteurized cream provided the possibility of properly controlling the biological process in it and obtaining fermented butter with the desired taste qualities.
At the end of the 19th and beginning of the 20th centuries. A significant number of proposals have been made that radically change the overall technology of oil production. These proposals found expression in a number of devices that combine the process of separating cream from milk and processing it into butter.
However, in industrial practice, these devices have not found widespread use and the “original” method of producing butter by churning individual portions of cream has been preserved to this day. In 1893, a machine was patented that combined the operations of churning and processing butter. This machine was the ancestor of modern L-type oil makers. In 1935, the K-type oil maker was patented, which is still in use today.
In order to obtain the best yields and butter consistency, it was previously recommended to keep the cream for a sufficiently long time at low temperatures before churning. IN last decade Many indications have been made about the possibility of shortening the duration of this process. In particular, in the USSR it was proposed new method processing of cream using a special cream-preparer apparatus, eliminating the need to age the cream.
Thus, to date, in the butter industry, operations such as heating for milk separation, pasteurization and cooling of cream, as well as the process of maturing them (carried out with the help of a cream preparator) can proceed in a continuous flow.
Starting with churning cream, all subsequent operations technological process are discontinuous and require further rationalization.
In recent years, using the centrifugal force developed in the separator drum, it has been possible to obtain cream with a very high fat concentration (82% or more). After cooling, this cream is very close in consistency and taste to butter, and its chemical composition is also close to it. However, in its structure and commercial properties, this new product is significantly different from ordinary butter, and therefore cannot be fully identified with it.
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Methodology
The monographic method was used, which made it possible to carry out a comprehensive analysis and detailing of the categorical apparatus used in the study of the dairy industry.
Introduction
The Russian Federation has long sought accession to the WTO. To achieve the goal, it was necessary to carry out a number of reforms in the field of supporting the country's agro-industrial complex. After joining the WTO, Russia committed itself to reducing the volume of subsidies to 8 billion rubles per year by 2020. However, the current budget deficit even limits the possibilities of financing government programs. At the same time, the imposed sanctions have tightened the regulation of pricing policy in the production of products for the population. Trying to suppress the devaluation of the ruble, the government has been trying to keep prices at the same level since the beginning of 2015, which has a negative impact on enterprise profits.
A difficult situation arises for Russian producers, since dairy products have high value in the economy of our country. About 25% of the entire food basket is occupied by this type goods. Therefore, such goods belong to the group of socially important ones and fall under the Doctrine of National Food Security. Widespread import substitution allows not only large companies, but also regional manufacturers to occupy their niche in the product market. They are the ones who have access to areas with rich natural resources, and also most need additional funding from the state.
Results and discussions
Russia ranks 4th in the world in the production of milk and dairy products, behind only India, the USA and China. Production in our country is 30 million tons per year (Table 1).
Table 1. Amount of milk production in different countries
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million tons |
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Brazil |
||
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New Zealand |
||
|
Argentina |
||
|
Australia |
But this sector of agriculture is still the least attractive for investors compared to crop and livestock farming. The level of development of transport and social infrastructure hinders development dairy farming. Therefore, the investment cycle can last a very long time. For example, the first profit may appear only after 10 years, and possibly after a longer period.
Milk production in 2016 was at the level of 30.7 million tons. This figure is 0.2% less than in 2015 and 45% lower than the production level in 1990. Since the late 90s, it can be observed that the production of these products is at the level of 30 thousand tons per year, with slight annual fluctuations.
As can be seen in Figure 1, starting from 2004, personal consumption begins to exceed the level of production. And by 2016, the gap in these indicators is at the level of 11%, which is about 3.5 million tons of products. This serves as proof that domestic producers cannot cope with national demand, which in turn leads to an increase in imported goods.
Figure 1. Production and personal consumption
Imports are many times higher than exports (Figure 2). On the import curve, one can observe that since 1998, there has been an increase in the import of dairy products from other countries. But by 2014, the situation on the market began to change dramatically. The reason for this situation was the import substitution program, which was introduced in response to foreign sanctions imposed on Russia. It should be noted that from 2014 to 2016, the import of this type of product decreased by 25%.
Since 2000, one can see a reduction in the number of cows from 6.7 million to 4.5 million. In the structure of the dairy herd, 46% is accounted for by households, 41% by agricultural organizations and 13% by peasant (farm) farms.
Figure 2. Import and export of milk and dairy products
Prices for raw milk in the Russian Federation, as well as its production, are characterized by a certain seasonality. The peak of the price drop occurs in the summer, when the season of “big milk” begins (Fig. 3). In 2016, raw milk in the Russian Federation increased in price greatly; the increase in price compared to last year was 11.5%.
Figure 3. Average producer prices for milk
The main reasons for the low level of production of milk and dairy products in Russia are:
1) Small amount of raw materials;
2) Return on investment takes many years;
3) Production costs are constantly rising;
4) The industry's profitability level is too low;
5) Reduction of existing industrial enterprises;
6) Low level of interaction between the state and industry
Starting in 2015, the program “Development of Milk and Dairy Products Production for 2015 – 2020” was introduced. The main goal is to achieve the indicators of the Food Security Doctrine. At the same time, over these years it is planned to spend a total of 427 billion rubles from the federal budget.
The Russian government plans to increase milk production to 38.2 million tons by 2020. Having reached this value, the supply of imported goods will decrease by 30%.
conclusions
Currently, the following trends can be observed in the dairy industry:
1) There is a decrease in the workforce in this area, which negatively affects the quantity of product produced. And to solve this problem, the state is taking a number of measures: the construction of new residential buildings near industrial complexes, the opening of new educational institutions, which will be aimed at training personnel for agriculture.
2) Today, domestic production cannot satisfy consumer demand. The consequence is that imports prevail over exports.
3) Investors are not ready to invest money in the dairy industry because the investment cycle is very long. But with the help of the state, the time spent on payback can be reduced.
4) By 2020, it is expected to ensure comprehensive and balanced development of the dairy industry and increase the efficiency of milk production and processing.