№ 8 (2017)

Analysis of situation and developments vectors of the dairy sector under the terms of the products embargo action is made. Impacts of positive factors such as support of the Government, investment activity and negative ones - falling consumption demand are considered.

Principle legislation requirements to milk as a raw material are given. Somatic cells number and total bacterial count have been changed. New standards and amendments to them are outlined that can be used to control milk raw materials by regulated indices of safety and identification.

Principle documents that have been used to organize production of yogurt in the Soviet Union have been considered: ТУ 49/21-66; ОСТ 4950-73; ОСТ 10-02-02-1-86. In Russia the Government Standard 51331-99 has been acting since 2001. In 2013 the intergovernmental standard ГОСТ 31981-2013 and ТУ 9222-001-00419785-14 have been developed at the Dairy Research Institute (VNIMI).

Advantages of the preliminary concentration of milk intended for traditional curds manufacturing have been discussed.

The basic aspects of purposeful selection of proteolytic enzyme preparation type and dosage capable to work in acid medium conditions and possible usage of the received protein hydrolyzates in curds emulsion product receipt have been described in the article. The obtained samples of the curds products with protein hydrolyzate of curds whey (PHCW) possessed acceptable sensory properties depended on the introduced dose of enzyme preparation. The preconditions aimed to remove bitter taste relevant to PHCW aftertaste due to the dose introduced in the curds product have been created. Application of PHCW as partial replacement in curds product composition doesn't effect stability of the obtained emulsion systems and in some samples improves the structural-mechanical characteristics. Selection of the rational amount of PHCW introduced into the emulsion system makes it possible to improve its viscosity and thixotropic properties that in turn imparts the structure resistance against damaging effects and assures attractive appearance and pleasant consistency of the obtained curds product.

Research work carried out with the aim to develop the technology of curds products enriched with probiotic microflora is described. Bifidobacteria, Lactobacillus acidophilus and Lactococci have been taken as starter microorganisms. The study of their joint development has shown that application of the combination of the starter consisting of bifidobacteria, lactococci and Lactobacillus acidophilus in the ratio 3.5:1:0.5 secures a fairly high content of bifidobacteria (8,52±0,1 lg CFU/cm3), Lactobacillus acidophilus (8,43±0,2 lg CFU/cm3), and Lactococcus (8,60±0,2 lg CFU/cm3). However it requires a rather long period of fermentation (the coagulation time is 13,8±0,4 h). To activate the starter microflora in milk, it is proposed to use a mineral composition containing nutritional supplements - bioiodine and hemobin-60. For obtaining a curds product with a delicate creamy texture, it is desirable to apply a milk-protein base with a high water absorption capacity and a relatively good capacity of the structural binds recovery. The following parameters can be recommended for this purpose: pasteurization temperature 86±2 °C for 20 seconds and acidity of the clot 80±2 °T. It is proposed to use skim milk as a milk basis for the product. It is offered to add curds whey nano-concentrate into the milk-protein base for increasing product biological value and to introduce fruit and berry flavors for enriching the carbohydrate, vitamin, mineral composition of the product and improving its taste. The best organoleptic characteristics of the product can be achieved when 28-33 % of the curds whey nano-concentrate and 18-20 % of fruit and berry flavors are introduced. The possibility of using curds whey nano-concentrate in whipped curds products manufacturing has been studied. On the base of the research work results the technological scheme of manufacturing curds products enriched with probiotic microflora has been developed and principle technological regimes. The study of physical-chemical, microbiological and organoleptic characteristics of curds products with probiotic properties during storage in hermetically sealed containers helped establish their shelf life for 5 days at the 4±2 °C.

Information is given about regulation of disinfecting agents used at food sector. Brief review of the properties of the complexes formers and possibilities to improve consuming characteristics of the disinfecting substances containing chlorine due to the introduction of the complexes formers resistant against active chlorine is made.

Comparative analysis of the composition, physical-chemical and structural-mechanical properties of the goat, sheep and cow milks was made. These kinds of milks greatly differ by physical-chemical characteristics. The methods used for measuring should be corrected depending on the kind of the raw material studied.

Dynamics of prices in 2016 and during 5 months of 2017 on milk pasteurized, sterilized, fermented milk products, yogurts, sour cream, concentrated milk and dry baby foods has been discussed.