No 6 (2018)

Introduction of the food embargo on cheese making products gave an incitement to development and increase of cheese output inside the country. The market has considerably changed for the last two years, and its structuring, analysis and overview is an urgent and actual task. Global and federal cheese markets have been considered in the article including the need to replace imported products. Principle importers and suppliers of the cheese making sector in the Rf before and after sanctions introduction are outlined. The cheese market components, regional and goods structure have been summarized. The present day situation existing on the Russian market is described. Possibilities and prospects of cheese manufacturing are discussed. Four main problems of cheese market development in Russia are de ned.

The aim of this work was to ensure stability of the required level of lactic acid process (LAP) in cheese production in conditions of constant phage infection due to application of bacterial preparations selected in the express regime depending on the «situational» associations of phages circulating at the enterprise. The scientic novelty of the work was in the development of an apparatus Express method for monitoring the parameters of population development of the system «phage-bacterial host». Optical and impedance Express methods for testing phage resistance of bacterial phage composition (BPhC) have been worked out. The method has been adapted to the capabilities of the analyzers «Solaris 32» and «BacTruc 4300». Approbation of the developed method on industrial bacterial concentrates in relation to actual phage associations of the cheese-making enterprise has been carried out.

Varieties of slime cheese and effects of various factors on formation of certain organoleptic properties are discussed in the article.

С 25 по 27 сентября в Волгограде проходил семинар компании Sealed Air, приуроченный к 25-летнему юбилею деятельности компании в России.

Results of the study of the enrichment of milk products with functional nutrients applying milk coagulating enzyme preparations used in fermentation biotechnologies- bacterial compositions, determining high level of low molecular poly-peptides (LMPP) in the finished product are outlined. A special fund of the cultures with high level of the LMPP production has been created. The fund has been used as a base for working out production starters' microbiocenosis that ensure fermentative fortification of milk products with the LMPP. Adaptation of the cultures of the fund was carried out in the milk processing technologies. In the parameter differentiated physical-chemical conditions six pilot fermentations of milk substrate have been carried out using the cultures Lc. lactis 250, S. thermophilus T31, L. lactis 81 and L. acidophilus 93 characterized by high ability to produce low-molecular polypeptides. The LMPP contents in the samples of the fermented substrates tested were in the range from 0,40 to 0,69 g%, the meanings of the content increase were in the range from 0,00 to 0,63 g%. Maximum meanings of both indices (0,69 and 0,19 g% correspondingly) have been noted for fermentation № 2 (the culture L. lactis 81) in the point of sampling scale with the index «8 days». The investigations carried out will serve as a base for development of production-starter microbiocenosis ensuring fermentative enrichment of milk products with LMPP.

The article analyzes the requirements of regulatory documents for milk and dairy products to their fat phase and the product control methods used for these purposes. Some controversial issues that require systematization and refinement for an objective assessment of products were identified.