


No 2 (2019)
- Year: 2019
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6841
Articles
Better cheeses of Russia
Cheesemaking and buttermaking. 2019;(2):1-1



Import and export of cheese and curds in 2017
Abstract
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



From a goat to cheese - it’s simply!
Cheesemaking and buttermaking. 2019;(2):7-10



Review of the Russian market of milk clotting preparations and prospects of its development
Cheesemaking and buttermaking. 2019;(2):11-13



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



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



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






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



How so? The page of a technologist
Cheesemaking and buttermaking. 2019;(2):26-27






Technological solutions ROVIPLUS®FS and ROVISAL®P130 from the companies BK Guilini -Omya Algol Rus to reduce E-codes quantity and extend keepability of processed cheese
Cheesemaking and buttermaking. 2019;(2):30-31






Contribution of water to the cheese structure formation
Abstract
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



Impacts of moulding process on cheese properties
Abstract
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



Study of the acoustic fluctuation passing through milk at coagulation
Abstract
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



Transfer of metabolites of bifidobacteria into whey during production
Abstract
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



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



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





