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No 2 (2019)


Better cheeses of Russia

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Cheesemaking and buttermaking. 2019;(2):1-1
pages 1-1 views

Import and export of cheese and curds in 2017

Goroshchenko L.G.


Foreign economic activity on the market of cheese and curds is discussed on the base of the Customs statistics data of the Russian Federation foreign trade for the last 6 years (2012-2017). Information is given concerning the code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2019;(2):4-6
pages 4-6 views

From a goat to cheese - it’s simply!

Rybalova T.I.
Cheesemaking and buttermaking. 2019;(2):7-10
pages 7-10 views

Review of the Russian market of milk clotting preparations and prospects of its development

Myagkonosov D.S., Abramov D.V., Mordvinova V.A., Municheva T.E., Ovchinnicova E.G.
Cheesemaking and buttermaking. 2019;(2):11-13
pages 11-13 views

New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»

Musina O.N., Ott E.F.


New products in the sphere of functional products worked out at the Siberian Research Institute of Cheese Making - soft cheese «Globozum» and semi-hard cheese «Pladolens» containing probiotic microflora are described in the article. Experiments confirmed the content of the probiotic microflora in the cheese «Globozum» and «Pladolens» in the therapeutically important level - not less than 106 CFU/g.
Cheesemaking and buttermaking. 2019;(2):14-16
pages 14-16 views

To the item of taste formation in the cheese with white mould

Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.


The factors effecting formation of taste and consistency of cheese with white mould have been considered in the article. It has been shown that characteristic taste and consistency of the cheese are formed under the in uence of the fermentative systems of the mould. Monitoring of the mould cultures available on the ingredients market has been carried out. It was shown that moulds differ by their properties including proteolitic and lipolitic activities, and producers can choose the cultures giving original taste of their cheese.
Cheesemaking and buttermaking. 2019;(2):17-19
pages 17-19 views

The technology of the soft cheese on the base of the milk produced by the goats in the Altai region

Shchetinina E.M., Gavrilova N.B.


The article formulates a problem concerning the importance of milk products, and, above all, rennet cheeses: hard, semi-hard and soft in the organization of healthy nutrition and the dynamics of the development of their production in Russia. The development of goat production and the organization of industrial processing of goat milk have been particularly noted as a new trend. The purpose of the study was to develop a soft cheese technology based on the milk received from the goats of the Zaanenskaya breed in the Altai Territory. Comprehensive studies of goat milk indicates the compliance of the physical-chemical indicators of goat milk with the requirements of the GOST 32940-2014 «Raw goat milk, TR» and TR TS 033/2013. In this work, modern research methods were used, the repeatability of experiments was vefold. The obtained data were processed using the computer program «Statistica 6.1». In accordance with the target, the technology of goat milk soft cheese has been developed using functional ingredients, Citri-Fi food bers and bi dobacteria-based dietary supplements. To extend shelf life the effect of packaging materials on the quality indicators of the new product was studied. The chemical composition, organoleptic, microbiological indicators and biological value of the soft goat cheese were determined.
Cheesemaking and buttermaking. 2019;(2):20-22
pages 20-22 views

Soft cheese with vegetable complex from green buckwheat for dietetic nutrition

Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.


Expediency of using green buckwheat bran in the technology of the soft rennet cheese manufacturing is substantiated. Temperature and acidity effects on the hydration properties of vegetable complexes were studied.
Cheesemaking and buttermaking. 2019;(2):23-24
pages 23-24 views

Opinion of the specialist. It is necessary to widen requirements to cheese and dairy butter quality

Sesadze S.M.


Шота Михайлович Сесадзе, ветеран молочной отрасли с большим производственным стажем, работал мастером, инженером-наладчиком технологического участка Рижского СМНУ треста «Союзмясомолмонтаж», участвовал в пусконаладочных работах на Лианозовском молочном комбинате, Горьковском молочном комбинате, Прейльском сыродельном заводе в Латвии, молочных предприятиях Украины и других производствах СССР. Работал внештатным переводчиком в Торгово-промышленной палате Риги.
Cheesemaking and buttermaking. 2019;(2):25-25
pages 25-25 views

How so? The page of a technologist

Roset G.
Cheesemaking and buttermaking. 2019;(2):26-27
pages 26-27 views

Sealed Air - safety, ecology and products preserving. The interview with G.N.Rogov

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Интервью с канд. техн. наук Григорием Новомировичем Роговым, директором по маркетингу АО «Силд Эйр Каустик» в СНГ и странах Балтии
Cheesemaking and buttermaking. 2019;(2):28-29
pages 28-29 views
pages 30-31 views

Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology

Ivanilova I.G.


The methodology for determination of the organoleptic properties of the product that contains more than 50 % of milk fat substitute in the fat phase is outlined. The product was produced using technology of the processed cheese.
Cheesemaking and buttermaking. 2019;(2):32-33
pages 32-33 views

Contribution of water to the cheese structure formation

Mironenko I.M.


The items of the milk coagula formation have been discussed in the article. The reference process of milk coagulation is considered to be natural acid-rennet coagulation in the rennet of milk calves. Rennet milk coagulation is described as a special case of the acid-rennet clotting that takes place at constant temperature, pH and ion calcium level. Differences between these two types of milk clotting have been considered. Attention has been paid to the formation of water structure during milk synthesis. It was shown that all biotransformation processes occurring in milk are hydrolytic ones as far as they are going on with water participation. Characteristics of the casein micelles were described from this point of view.
Cheesemaking and buttermaking. 2019;(2):34-37
pages 34-37 views

Impacts of moulding process on cheese properties

Shyngareva T.I., Skokova O.I., Giletich O.V., Dymar O.V.


A laboratory model of the process of cheese production using rennet cheeses with a lew Kostroma-type second heating temperature has been developed, which are formed from the reservoir using the principle of sequential or parallel lling of cheese forms for cheese manufacturers of a large amount of modern automated cheese-making lines. The dynamics of changes in the quality indicators of cheese when applying sequential and parallel feeding of cheese grains in the mold during the molding of the cheese mass from the reservoir is investigated, and it is shown that the difference in filling the cheese molds does not equally affect the output parameters of the cheese: active acidity, the mass fraction of moisture that must be taken into account in a production environment in the selection of equipment and its proper operation.
Cheesemaking and buttermaking. 2019;(2):38-40
pages 38-40 views

Study of the acoustic fluctuation passing through milk at coagulation

Mayorov A.A., Sidenko Y.A., Loginov V.A.


Results of the experiments carried out to investigate passing of the sound fluctuations in the frequency range from 1500 to 20 000 hertz through milk coagulated by the enzyme. Spectra of frequencies of the direct passed and reflected signals are given
Cheesemaking and buttermaking. 2019;(2):41-42
pages 41-42 views

Transfer of metabolites of bifidobacteria into whey during production

Polyanskii K.K., Popov E.S., Razinkova T.A., Rodionova N.A., Keba-Lazutina Y.O.


The paper presents results of the studies of the process of the metabolites of the protein and polysaccharides nature of the probiotic microorganisms St. thermophilus, B. bifidum, B. longum, B. adolescentis consorcium used to coagulate curds clot transfer in curds whey The obtained results allow to suggest the transition of protein metabolites (mainly glycine, alanine, threonine, proline, serine) and polysaccharide nature in whey during production of probiotic curds. Regularities of dehydration of the initial fermented clot and curds whey were investigated by the method of differential thermal analysis. The ranges of endothermic effects, indicating a stepwise removal of moisture, have been determined in accordance with the forms and energy of its association with the biopolymers of experimental samples.
Cheesemaking and buttermaking. 2019;(2):43-45
pages 43-45 views

Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making

Sviridenko G.M., Ivanova N.V., Zaharova M.B., Smirnova O.I.


Results of the investigations carried out at the All-Russian Research Institute of Cheese and Butter Making (VNIIMS) with the aim to study effects of the coli bacteria on the quality of cream received at separation of milk with different levels of bacterial contamination, cream keepability at different temperature regimes have been received and analyzed. On the base of the complex study of the coli bacteria effects on the quality and keepability of cream principle microbiological risks and possible degree of their reveal depending on the technological parameters of production and storage conditions have been determined.
Cheesemaking and buttermaking. 2019;(2):46-49
pages 46-49 views

Time to help producers. Study of the fatty acids composition of the dairy butter and its analogues

Stepycheva N.V., Kulikova A.A.


In this work the fatty acid composition of some creamy butter and oils with vegetable additives has been determined by the method of gas-liquid chromatography. The assessment of investigated samples regarding their compliance to physiologically complete fat has been carried out using the calculation method. It has been shown that oils with vegetable additives (spreads) are fatty products of healthy diet, are characterized by increased physiological properties and can become a source of omega-3 fatty acids for the Russian population.
Cheesemaking and buttermaking. 2019;(2):50-52
pages 50-52 views

Dairy butter as a food product

Vyshemirskii F.A.


Special issues of the dairy butter composition, its characteristic indices as of a food product, opinions of the foreign and domestic scientists about its biological value and physiological essentiality are given in the article.
Cheesemaking and buttermaking. 2019;(2):53-56
pages 53-56 views

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