scholarly journals ABOUT QUALITY OF KEFIR PRODUCTION «CENTER FOR PROTECTION OF RIGHTS»

2018 ◽  
pp. 63-69
Author(s):  
N. L. Naumova ◽  
E. A. Burmistrov ◽  
O. M. Burmistrova
Keyword(s):  
State Standard ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Fat Content ◽  
The State ◽  
Retail Trade ◽  
Customs Union ◽  
Normative Documents ◽  
Technical Regulations

Kefir is one of the oldest traditional fermented milk products, while it is very popular in Russia. Kefir contains mineral components, vitamins, essential amino acids, as well as several varieties of probiotic bacteria, which is so useful for health and important for nutrition. The purpose of the research was to evaluate the quality of kefir produced by the Center for the Protection of Rights (the village of Nizhnaya Sanarka, Troitsky district, Chelyabinsk region). Kefir 2.5 and 3.2 % fat content were used as an object of research. It was found that the samples of the drink under study were packed in clean, sealed bags of polymer film and in white bottles made of polyethylene terephthalate. The marking of the investigated kefir samples was incomplete (there was no sign «degree», the sign «To protect from sunlight», etc.) or incorrect (distorted terminology, numerical value of regulated quality indicators, etc.), and often - difficult to read, which violates the requirements of the state standard 51074-2003, the Technical Regulations of the Customs Union 022/2011 and 005/2011. In kefir 2.5 % fat, an excessively liquid consistency, an empty, unexpressed taste, a low acidity is detected, which indicates its immaturity and the inconsistency of quality with the current standards. The quality of kefir 3.2 % fat content complied with the requirements of the normative documents the state standard 31454-2012, the Technical Regulations of the Customs Union 033/2013. Such toxic elements as cadmium and lead in the samples of kefir were absent. According to Article 3 of the Federal Law No. 29 of 02.01.2000 «On the quality and safety of food products’ yogurt produced by the «Center for the Protection of Rights’ was recognized as improper implementation in retail trade.

scholarly journals SYNCHRONIZATION OF COMPETENCIES OF PRESCHOOL AND PRIMARY EDUCATION AS A REQUIREMENT OF NOWADAYS

2021 ◽  
pp. 473-476
Author(s):  
Oksana Yastrub
Keyword(s):  
Primary School ◽  
Primary Education ◽  
State Standard ◽  
Preschool Education ◽  
The State ◽  
Educational Process ◽  
Basic Component ◽  
Educational Institutions ◽  
Normative Documents ◽  
Preschool Period

The relevance of the study is due to the priority of the principles of continuity and prospects of modern education, compliance with which will ensure the holistic formation of personality during all years of study in educational institutions. Maintaining continuity with the preschool period of childhood, primary school ensures the further development of the child's personality, its physical, intellectual, social development; forms the value attitude to the state, native land, Ukrainian culture, health, ability to creative expression, critical thinking and more. Emphasis is placed on the need to synchronize the basic provisions of preschool and primary education, as bringing the content, forms and methods of formation of preschoolers' competencies in line with the requirements for personality set by the reform of the New Ukrainian School. The purpose of the article is to determine the main aspects of synchronization of preschool education with primary for the holistic formation of the child's competencies. In the process of scientific research methods of analysis, synthesis, generalization, systematization, inferences and comparisons were used to determine the main competencies and their synchronization with such normative documents as the Basic component of preschool education and the State standard of primary education. The competencies defined by the Basic component of preschool education and the State standard of primary education, built in accordance with the requirements of the Concept of the new Ukrainian school, have been synchronized. In the process of comparative analysis it was noted that each of the competencies of the Basic component of preschool education is defined by the competence in the State standard of primary school, which characterizes the continuity and prospects of preschool and primary education. Since the leading activity in preschool is play, the basic component is the formation of game competence, and in the primary school the educational process is built through play.

scholarly journals TECHNOLOGICAL PROCESSES OF SOY DRYING

2019 ◽  
pp. 52-58
Author(s):  
Valentyna Bandura ◽  
Oleksandr Popiak
Keyword(s):  
Electromagnetic Field ◽  
Comparative Analysis ◽  
Technological Process ◽  
State Standard ◽  
Soybean Seed ◽  
The State ◽  
Drying Methods ◽  
Soybean Seeds ◽  
Technological Processes

Different technologies of soybean seed drying are considered, their positive and negative sides are revealed. A comparative analysis of drying methods was carried out. It is established that the drying of soybean seeds in an electromagnetic field is one of the most promising. A combination of two methods of drying infrared and microwave soybean seeds in a single technological process is proposed. The requirements for the quality of soybean seeds are considered when stored in accordance with the State Standard, in particular the observance of humidity, which should not be more than 12%.

scholarly journals Quality control of building materials

2020 ◽  
Vol 164 ◽  
pp. 08017
Author(s):  
Valentina Loganina
Keyword(s):  
Quality Control ◽  
Technological Process ◽  
Building Materials ◽  
The State ◽  
Ceramic Brick ◽  
Normative Documents ◽  
Control Information ◽  
Construction Products

The purpose of the work is to assess the influence of the state of the technological process of production on the error of deciding on the suitability of the batch under control. Information is provided about the values of the error of representativeness at assessing the quality of building materials using ceramic brick as an example. It is shown that the rules for acceptance of the relevant normative documents for construction products should indicate the required number of samples for testing, taking into account the probability of an error-free forecast.

THE INFLUENCE OF CATTLE BREED ON THE QUALITY OF GRILLED CHEESE

2021 ◽  
Vol 22 (4) ◽  
pp. 10-21
Author(s):  
V.L. Zakharov ◽  
◽  
N.F. Shchegol'kov ◽  
P.A. Abdurakhmanov ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
State Standard ◽  
Somatic Cells ◽  
Goat Milk ◽  
Cattle Breed ◽  
Comparative Assessment ◽  
The State ◽  
Skimmed Milk ◽  
The Moment

The aim of the work was to conduct a comparative assessment of the quality of grilled cheese (halloumi) obtained from the milk of two different breeds of cows. Cheese was prepared accord-ing to the Cypriot halloumi technology, but instead of sheep or goat milk, cattle milk was used. The milk of the red-mottled breed cows differed from the Simmental milk with a higher content of skimmed milk residue, protein, fat and somatic cells. Grilled cheese using hallumi technology from the milk of both breeds of cows meets the requirements of the state standard R 52686-2006 and is bold (according to the Simmental breed) or fat (according to the red-mottled). Grilled cheese using hallumi technology from red-mottled milk has a 7.2% higher yield, 8.1% less mois-ture, is more saturated with lactic acid, but 1.3 times less dense than cheese from Simmental milk. Grilled cheese according to hallumi technology from milk of both breeds of cows is suitable for frying within 6 days from the moment of manufacture.

scholarly journals VETERINARY AND SANITARY EXAMINATION OF FOOD CHICKEN EGGS WITH THE BASIS OF COMMODITY QUALITY ASSESSMENT

2020 ◽  
pp. 37-45
Author(s):  
E. A. Burmistrov ◽  
O. M. Burmistrova ◽  
N. L. Naumova ◽  
S. A. Gorbunov
Keyword(s):  
Quality Assessment ◽  
State Standard ◽  
50Th Anniversary ◽  
Customs Union ◽  
Poultry Farm ◽  
Quality Of Products ◽  
Trading Network ◽  
Chicken Eggs ◽  
Poultry Farming

The high nutritional and dietary properties of chicken eggs, the high economic efficiency of their production have led to the rapid growth and development of commercial poultry farming throughout the world. In this regard, the purpose of the research was the veterinary-sanitary examination of edible chicken eggs sold in retail, with the basics of product quality assessment. The objects of research were food eggs of the first category of different manufacturers: “Chebarkul bird”, “Poultry farm named after the 50th anniversary of the USSR”, “Nagaybaksky poultry-farming complex”. The following indicators were studied: the quality of packaging and labeling, commercial properties, consumer characteristics, morphological features, shelf life, nutritional value, safety indicators. It was established that the quality of products from such manufacturers as “Chebarkul bird” and “Poultry farm named after the 50th anniversary of the USSR” in the veterinary and sanitary relations and in the framework of the commodity examination met the requirements of the “Rules for veterinary and sanitary examination of poultry eggs”, State Standard 31654 - 2012, Sanitary Rules and Regulations 2.3.2.1078-01, Technical Regulations of the Customs Union 021/2011 and 022/2011. Products supplied to the trading network “Nagaybaksky poultry complex” possessed the best consumer characteristics and commodity properties, but the labeling of chicken eggs of this manufacturer needs to be improved in accordance with the requirements of the State Standard 31654-2012.

Comparison of national and foreign normative documents on radiographic control. Advantages and disadvantages.

2021 ◽  
pp. 39-48
Author(s):  
E. I. Kosarina ◽  
◽  
N.A. Mikhaylova ◽  
A.A. Demidov ◽  
◽  
...  
Keyword(s):  
State Standard ◽  
Point Of View ◽  
Standard Specification ◽  
Normative Documents ◽  
Advantages And Disadvantages

Proceeding from the requirements regulated by the ISO 17636-1 and state standard specification 7512, state standard specification 20466 standards features of processes of forming of radiation images and their transformation to optical patterns are considered. The assessment of quality of optical patterns and productivity of radiographic control on different systems of standards is carried out. It is shown, from the point of view of, achievable sensitivity of control that transition from state standard specification to ISO will not lead to control deterioration, however will increase control productivity in 1,5÷2,0 time.

scholarly journals ASSESSMENT OF THE QUALITY AND SAFETY OF VENISON AND MEAT PRODUCTS BASED ON IT

2018 ◽  
Vol 48 (4) ◽  
pp. 80-86
Author(s):  
A. T. Inerbaeva
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Customs Union ◽  
Quality And Safety ◽  
Regulatory Requirements ◽  
Industrial Processing ◽  
Production Stages ◽  
Processed Products ◽  
Technical Regulations

The article assesses the quality of raw venison and its processed products – smoked sausage. The characteristics of reindeer meat, which is not only rich in protein, but also contains watersoluble vitamins, is given. Microbiological safety of venison raised in the conditions of the Far North was studied. Raw produce passed veterinary and sanitary examination in the bodies of the state veterinary service and was granted an official veterinary document characterizing safety of the product. Production stages and technological process of smoked sausage with three names were described, namely: snack sausages, Okhotnichya and Norilskaya. All safety examination was conducted in compliance with Sanitary Rules and Regulations (SanPiN) 2.3.2.1078–01, Technical Regulations of the Customs Union 021/2011 On safety of food products and Technical Regulations of the Customs Union 034/2013 On safety of meat and meat products. The production technological scheme of venison smoked sausages is presented. For processing of non-traditional meat raw materials, standard technological procedures were applied: cutting, salting, maturing, shaping and thermal treatment. Energy value of 100 g of smoked sausages was as follows: snack sausages 453 kcal, Okhotnichya – 453 kcal, Norilskaya – 280 kcal. On completion of the processing, a safety check of smoked sausages by microbiological indices was performed. All the samples showed compliance with the standard regulatory requirements. Increase in industrial processing of these non-traditional meat raw materials will allow to implement its marketing more rationally and more effectively.

Accounting of goods in pharmacies

2021 ◽  
pp. 6-14
Author(s):  
Natalia Nikolaevna Kovaleva ◽  
Olga Vasilyevna Dedova ◽  
Andrey Eduardovich Melguy
Keyword(s):  
Trade Mark ◽  
End Users ◽  
The State ◽  
Retail Trade ◽  
High Importance ◽  
Medical Products ◽  
Maximum Price ◽  
Wide Range ◽  
Important Quality

Pharmacies belong to the category of wholesale and retail trade, but their goods are of high importance for the population, since they allow you to maintain or correct an important quality of a person — health. The implementation of operations for the movement of a wide range of medicines and medical products from suppliers through pharmacies to end-users at the same time differs in its similarity when reflected in the accounting process. Differences are observed in the approaches to setting a trade mark-up for each category of goods, depending on the frequency of purchases, or assigning them to a price segment. The exception to the rules for setting the price is vital medicines, for which the maximum price is set by the state. But the accounting of these pharmacy products also has the same mechanism as the goods without restrictions in the margin. In this case, the object of VAT taxation appears, the accounting of which has its own specifics, depending on the applicable tax regime.

scholarly journals Justification of the choice of raw materials for the production of vegetable milk

2021 ◽  
pp. 53-57
Author(s):  
A. Zh. Khastayeva ◽  
A. M. Omaralieva ◽  
A. A. Bekturganova ◽  
A. M. Kabdolova
Keyword(s):  
Raw Materials ◽  
Customs Union ◽  
Technological Properties ◽  
Rice Grains ◽  
Physico Chemical ◽  
Rice Samples ◽  
Vegetable Milk ◽  
Technical Regulations ◽  
Research Institute

The article presents the results of a study of the quality of rice of breeding varieties "Syr syluy", "Aikerim", "Marzhan" LLP "Kazakh Rice Research Institute named after I. Zhakhaev". During the study, rice samples were evaluated physico-chemical, biochemical, technological properties and safety indicators. All the studied samples of rice grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

Ensuring the Quality of Documentation of Management Activities in the Organization: State Standard of Russian Federation 7.0.97-2016

2020 ◽  
Vol 25 (1) ◽  
pp. 26-34
Author(s):  
T.P. Mozhaeva ◽  
◽  
A.Z. Simkin ◽  
E.I. Sorokina ◽  
A.S. Proskurin ◽  
...  
Keyword(s):  
Russian Federation ◽  
State Standard ◽  
The State

The methodological bases for documenting the organization’s management activities are considered on the basis of the State standard of Russian Federation 7.0.97-2016, put into effect on July 1, 2018 «The System of standards on information, librarianship and publishing. organizational and administrative documentation. Requirements for the paperwork». The analysis of major changes in the design of management documents based on the considered State standard of Russian Federation 7.0.97-2016.

Sign in / Sign up

Export Citation Format

Share Document