Articles

Logistics of the Dairy Sector New Technological Structure Formation of the Food Industry of the Agroindustrial Sector in the Conditions of the Limited Traditional Raw Materials Resources

Authors:

Andrey G. Khramtsov

Abstract:

Using the convergent approach (interlacing) and the cognition methodol-ogy (comprehension) the author attempted to formulate the dairy industry of agriculture modernization possibility on the principles of the fifth technological paradigm – bionanomembranous technology clusters on a complete production cycle. At the same time the article concerns the forecast discussion of the sixth technological paradigm – picotechnologies of obtaining the dairy components derivatives – lactose hydrolysates, lactulose, microparticulated protein, peptide and amino acid pool. Meanwhile, the author reveals the possibility of involving significant resources of the so called secondary raw milk – skim (low-fat) milk, buttermilk and, especially, whey in the functional food production for deterministic population groups and in the fodder of a new generation..

Keywords:

catering; diet; recipe; child nutrition;computer program; engineering; modeling.

For citation: Andrey G. Khramtsov. Logistics of the Dairy Sector New Technological Structure Formation of the Food Industry of the Agroindustrial Sector in the Conditions of the Limited Traditional Raw Materials Resources. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 25–29. DOI 10.29141/2500-1922-2018-3-4-1