No 1 (2019)

Продуктовое эмбарго, введенное в августе 2014 г., стало ключевым фактором существенного роста отечественного производства сыра. Прошло более четырех лет, но этот фактор и события, вызванные им, продолжают воздействовать на рынок. В прошедшем 2018 г. трансформации рынка продолжались.

Significance of water in the process of transformation of milk in cheese is considered. It was shown that total direction of cheese manufacturing process is defined by the pH (water structure changes in the process). Temperature is an outer factor effecting dynamics and specific character of the interactions. Basic technologies of the rennet cheese manufacturing differ one from another only by different combinations of the pH and temperature as well as by time of their effect. Special attention is paid to the hydrating membranes of milk components. Due to the membranes, informational interaction of the processes going in milk occurs. An example is given of a new approach to the problem of functional hydrating membranes solved in the water present in substances.

Milk-clotting enzyme preparations (MEP) containing pepsin in their composition can cause intense proteolysis during cheese maturation. The result of excessive proteolysis may be defects of avor (bitterness) and consistency (soft, smearing) of cheeses. Experimental manufactures of the Edam cheese were carried out to study the effect of MEP with different content of beef pepsin on the cheese quality. In the process of manufacture, 5 types of MEP containing different proportions of the activity of beef pepsin were examined: SF (10 %), SG-75 (25 %), SG-50 (50 %), Naturen Stamix 1150 (50 %) and beef pepsin (80 %). In the cheese production with the use of MEP of different compositions, the coagulation time was in the range 35±2 min, the duration of the grain treatment before the second heating was 30±2 min, and of mixing after the second heating was 25±2 min. In ripened cheeses produced with MEP of different composition differences in the content of individual products of proteolysis were noted. An increase in the content of pepsin in the MEP used for the cheese production among water-soluble products of proteolysis showed an increase in the fraction of nitrogenous fractions with a mass of 5 to 20 kDa (19 to 22 %) with a decrease in the fraction of nitrogenous fraction with a mass of 1 to 5 kDa (31 to 24 %). The content of other nitrogenous fractions changed to a lesser extent (increased by no more than 2 %). The results of the organoleptic evaluation of the Dutch cheese samples showed that the cheeses produced using different MEPs varied slightly from each other and had high quality. There was no negative effect on the avor properties of cheeses after maturation and storage due to the use of complex MEPs containing pepsin for cheese production.

The items of production of the economical class cheese are outlined and the ways to improve quality and reduce production costs. The cheese of the economical class are considered to be processed cheese in which natural milk components (milk fat and protein) have been replaced with non-milk components with the aim to reduce prices. Application of the natural aroma and flavor supplements with cheese flavor are offered to improve quality of the economic cheese.

The authors theoretically and practically justi ed the possibility of using paprika, coriander seeds and в-carotene as functional ingredients in the production of cheese product; it was studied and established the method, the technological stage and the doses of introduction of plant additives; developed a technological scheme of production of cheese «Domiati Donskaya». As a result of the quality evaluation revealed that the organoleptic characteristics are su ciently harmonious, the addition of plant ingredients gives a pleasant taste, smell and color of the cheese product, increases its nutritional and biological value.

Possibility to apply milk whey and apple juice micro-filtration for receiving drinks on their base was studied. The process is designed to eliminate microorganisms in the raw materials in order to prevent reduction in filtration capacity because whey mixes with suspension of dietary fiber finely ground in a homogenizer. The kinetics of these processes has been investigated and it has been shown that the use of fibers prevents contamination of the membrane pores with protein. To study formation of polarization layers during micro-filtration of apple juice model systems - pectin solutions were studied. As a result periodic washing of the membranes was proposed by increasing the tangential ow rate of the filtered liquid simultaneously with overlapping the outlet nozzle for collecting filtrate.