Dairy industry Dairy industry Молочная промышленность 1019-8946 70648 Статья ARTICLE Статья Advanced Dairy Technologies Digest Дайджест передовых молочных технологий Смыков Игорь Тимофеевич Smykov Igor T. i.smykov@fncps.ru

доктор технических наук;

doctor of technical sciences;

 Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Uglich Russian Federation 10 10 2023 10 10 2023 5 25 29 05 09 2023 https://jsocnet.ru/en/nauka/article/70648/view

Технологии молочных продуктов непрерывно совершенствуются, расширяется ассортимент, в производство вовлекаются новые пищевые ингредиенты, используются новые физические методы обработки. В этих направлениях работают тысячи ученых и технологов всего мира, а наиболее важные результаты их работ публикуются во множестве специализированных журналов. Познакомиться со всеми работами практически невозможно из-за их огромного количества, а зачастую и их отсутствия в открытом доступе. Для координации действий исследователей и производителей молочной продукции создаются и успешно функционируют различные международные и региональные сообщества. Это позволяет их членам быть в курсе основных мировых тенденций развития молочной промышленности. Тем не менее существует и множество опубликованных оригинальных работ, остающихся вне поля зрения исследователей. Цель обзора – привлечь внимание исследователей и технологов к новым разработкам в области молочной промышленности, информация о которых публикуется в высокорейтинговых мировых журналах первой и второй квартили.

Technologies for the manufacture of dairy products are constantly being improved, the range of products is expanding, new food ingredients are involved in production, and new physical processing methods are used. Thousands of scientists and technologists from all over the world are working in these areas, and the most important results of their work are published in many specialized journals. It is almost impossible to get acquainted with all these works because of their huge number, and, often, their absence in the public domain. To coordinate the actions of researchers and manufacturers of dairy products, various international and regional communities are being created and are successfully working. This allows their members to be aware of the main global trends in the development of the dairy industry. However, many published original works remain outside the field of view of researchers. The purpose of this review is to draw the attention of researchers and technologists to new developments in the dairy industry, the results of which have recently been published in top-rated world journals in the first and second quartiles.

 молочные продукты инновационные технологии методы исследований безопасность качество. dairy products innovative technologies research methods safety quality

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