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January 19, 2018

AgroFood LLC hit the top-15 list of grain exporters

...by taking the 13th place

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December 21, 2017

Myths and facts about milk powder

MYTH 1
MUCH HEALTHIER THAN NATURAL ONE

Of course, processed milk loses an amount of nutritive substances, but it's next to none. At first, milk powder is a source of high-quality milk protein and calcium which strengthens bones, teeth, hair and nails.

Fact: Milk powder contains milk protein and calcium


MYTH 2
PREPARED WITH THE USE OF ARTIFICIAL ADDITIVES

Milk powder is usually made from cow milk. Modern methods of getting milk powder are based on evaporation of moisture in a vacuum. Water is evaporated from milk and there is dry powder left, which is then packaged and sent for sale.

The fact: Milk powder is fresh milk, from which moisture has been removed


MYTH 3
CONTAINS TOO MUCH BAD CHOLESTEROL

During the drying process, the amount of cholesterol does not change, but remains the same as in fresh milk. By the way, the acceptable daily intake of cholesterol is 300-400 mg. In most dairy products, its content is small, so it does not do any harm to the body.

Fact: The amount of cholesterol in fresh and dry milk is the same.


MYTH 4
PRODUCTS CONTAINING MILK POWDER ARE NOT NATURAL

Many products contain dry milk, but they are as natural as those made of fresh milk. Most often, dry milk is added to yoghurts to reach the proper consistency and the required amount of dry substances, firstly protein.

Fact: Products containing milk powder are safe and healthy.


MYTH 5
CAUSES ALLERGY

Сow's milk protein allergy (CMPA) occurs not very often, but there is to be noted that dry milk is as dangerous for people suffering from CMPA as fresh milk.

Fact: If you are allergic to milk protein, do not consume both fresh and dry milk


To make a conclusion, milk powder as a component of other products is not worth worrying about, because it is nothing but common fresh cow milk, from which moisture was firstly evaporated and then added back.

Resource: Milknews

August 17, 2017

Rosselkhoznadzor didn't find any irregularities in iranian milk powder

Inspection of milk powder from Iran, held by the “Federal Veterinary and Phytosanitary Monitoring Service” (Rosselkhoznadzor) didn’t find any non-compliance with the production safety requirements, as Yulia Melano, an official representative of Rosselkhoznadzor reported to TASS. “We are carrying out an inspection of milk powder, no violations have been found so far, - Milano declared. “We are testing the product right at the border, not at Iranian factories. If any violations appear, we will report about it immediately.”

Source: http://www.fsvps.ru/fsvps/press/466815.html

September 29, 2017

Dairy products import in Russia grow by 6% for 7 months in 2017

The volume of imports of dairy products increased from January to July 2017 by 6% in comparrisson with the same period in 2016, due to attractive price proposals for milk powder, butter and cheese products. The physical volume of imports is about 4.3 million tons (in terms of milk) for a total of 1,533 million USD (+40% by 2016). Such data are given in the report of the MilkNews Analytical Center.

The main external suppliers of dairy products to Russia are: the Republic of Belarus - 77%, New Zealand - 8%, Argentina - 3%, Turkey - 2% and Uruguay - 2%.

The Republic of Belarus in 2013 provided 42% of imports (in dairy equivalent), in 2014 - 52%, in 2015 - 84%, in 2016 - 82%, and according to the preliminary results of 7 months of 2017 the import amount resulted in 77%.

The reduction of share of the Republic of Belarus in the structure of Russian imports in 2017 is caused by increase of supplies from New Zealand (butter, whole milk powder), Turkey (skimmed milk powder), Iran (skimmed milk powder), Argentina (whole milk powder). The Republic of Belarus takes leading positions in external supplies of all types of dairy products (except for ice cream, where the Republic of Belarus provides only 35% of imports): whole milk products - 91%, skimmed milk powder - 79%, whole milk powder - 52%, fermented dairy products - 94%, whey and products from natural components of milk - 90%, butter - 67%, cheeses - 81%, cottage cheese - 99%, cheese products - 80%.

Resource: Milknews

June 29, 2017

Skimmed milk powder

Very many substances are used as concentrates nowadays. It is practical, convenient, and sometimes even very cheap. Among products of such a kind there is much to say about skimmed milk powder.

Detailed description

In order to characterize a particular substance, one must have a complete description of it. It is better to start with organoleptic indicators, which can be detected by human sense organs. Only four of five traditionally recognized senses will be turned to here: sight, taste, smell and touch. According to them, skimmed milk powder can be defined as powder of white color, with a light creamy hint, which tastes and smells like regular milk of appropriate fat content. The product is very convenient to use. It takes a few seconds for it to completely dissolve in any volume of ordinary water. In addition, skimmed milk powder is very easy to transport. It can be transported in tin cans and even in heavy paper bags. The main condition is keeping it dry. The shelf life of the product is long enough. In order to maximize this time period, some enterprises use inerting gas and strong vacuum packaging.

Product Features

It is interesting to note that after the appropriate treatment, skimmed milk powder retains its hale. It retains a full vitamin complex: A, C, B, H, D, PP, E, as well as all useful minerals found in raw material input. Among them there are iodine and manganese, iron and selenium, sodium, phosphorus, magnesium and other elements. To say more, there aren’t other foods high in calcium such as milk. Dried product contains very little cholesterol, so it is healthy for people suffering from high blood pressure and various heart diseases. In addition, skimmed milk powder has a large amount of protein, which is necessary for muscle tissue construction. That's why milk is primarily given to young children. Last but not least, amino acids that are very necessary for many synthesis processes in human body are present in milk powder. Thanks to these benefits, dry product is commonly used by bodybuilders and athletes focused on weight gain. But to tell the truth, the amount of consumed dry milk should be limited. (from 200 to 250 grams for men, and from 100 to 150 grams for women, per day).

State Standards

Any product produced by an industrial enterprise must meet certain standards. They relate to manufacturing technology, packaging and storage conditions. There are established standards for skimmed milk powder as well. For example, GOST 52791-2007 defines conditions that must be observed throughout the whole process, from classification of raw material up to the storage and transportation rules. The basic values for easy use are tabulated. In addition, the GOST contains a list of requirements that are imposed on packaging and its labeling. This document separately lists the main data that must be indicated on product package, the shipping container and the group package. Depending on the destination, there is a certain standard. During the process GOSTs have been brought to almost every production stage. Many of them are being modified or replaced by new ones.

Production stages

Do not think that it's very easy to make skimmed milk powder according to all the rules. Its production includes seven stages, at which regular agricultural product turns into ready product:

1. Acceptance of raw materials. Milk, brought from the farm, is heated to 40 degrees, and then sent to cleaning, where it is released from possible impurities.
2. Normalization. Purified raw materials enter the separator, where the separation of skimmed milk powder from the cream conducts.
3. Pasteurization and cooling. The skimmed part of milk is firstly heated to 85 degrees, and then it is cooled.
4. Thickening. The intermediate product enters the vacuum apparatus where the moisture is evaporated to a solid content of 40-48 percent.
5. Homogenization. The mass is heated to 60 degrees for obtaining a homogenous consistency.
6. Drying. "Condensed milk" is pumped into the drying chamber.
7. Packing. Ready product is put into packaging items.

After that, the goods are sent for storage, and then they are sold by trading networks or used for production of other food stuff.

Forgotten Standards

Any conditions or restrictions are reviewed over time where relevant authorities decide whether to finalize or completely abolish a particular standard. For example, in our country there used to be GOST 10970 87 for skimmed milk powder. It contained technical conditions for manufacturing of dry skimmed dairy products made by thickening and subsequent drying of preparing raw materials. GOST was established in January 1988 and had force on the territory of the whole former Soviet Union. In May of the same year, some changes were made to it, and in January 2009 the document was declared invalid on the territory of the entire Russian Federation. The dissolution of the USSR partly contributed to it. After all, the former republics have become independent states and started their own way for working out new documents and standards, approved by specialists, taking into account past shortcomings and wishes.


Source: https://www.syl.ru