No 2 (2019)

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.

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.

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.

Интервью с канд. техн. наук Григорием Новомировичем Роговым, директором по маркетингу АО «Силд Эйр Каустик» в СНГ и странах Балтии

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.

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.

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.

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.