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No 6 (2018)


Russia on the world cheese market: prospects of development

Prosekov A.Y.


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.
Cheesemaking and buttermaking. 2018;(6):4-6
pages 4-6 views

Current market trends of milk-coagulating enzyme preparations

Abramov D.V., Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Ovchinnikova E.G.


The best milk-clotting enzyme preparation (MEP) for cheese production is considered to be chymosin obtained from the stomachs of calves. Because of the inability to meet the growing demand of cheese producers for MEP, various substitutes for chymosin of microbial and genetically engineered origins have been created. The data on the technological properties of the MEP on the Russian market, as well as on the domestic production and import of the MEP in the Russian Federation were systematized, including source of origin, form of presentation, and MEP manufacturing enterprise. In Russia only MEP of animal origin - calf rennet (calf chymosin), as well as pepsins combined MEP and pure preparations of pepsins (bovine and chicken) are produced. Preparations of microbial and genetically engineered origin predominate in the world production of MEP. The main share of the MEP of microbial origin is isolated from the producer - the microscopic fungus Rhizomucor miehei. Among the milk-clotting enzyme preparations obtained by genetic engineering, the most common is the recombined calf chymosin. A preparation of recombined chymosin of a camel possessing high specific milk-clotting activity has appeared in the market recently.
Cheesemaking and buttermaking. 2018;(6):7-11
pages 7-11 views
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Correction of the technological regimes of cheese manufacturing at milk quality changes

Loginov V.A., Linkevich E.T., Mayorov A.A.


Pilot production of cheese has shown that correction of technological regimes allows to some degree stabilize cheese quality in the periods of the year when certain changes in milk composition and quality can arose as a result of uctuations in the feeding rations and conditions of keeping animals.
Cheesemaking and buttermaking. 2018;(6):15-17
pages 15-17 views

Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making

Tkachenko V.V., Odegov N.I., Dorofeyev R.V., Volokitina E.N.


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.
Cheesemaking and buttermaking. 2018;(6):18-21
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To the item of biochemical processes at reservation and storage of milk

Koval' A.D., Mironova A.V., Pushkarev V.A., Shevchenko K.E., Belov A.N., Tkachenko V.V.


Results of the study of the effects of raw milk reservation on its properties are given in the article. The level of the proteolytic enzymes activity changes during storage at 5 °С has been determined and content of protein and fats degradation products. The data received show that in the milk cooled to the temperature 5 °С hydrolysis of milk lipids and proteins continues during three days due to the native milk proteins and ferments produced by micro ora. As far as bulk milk is usually stored during various periods that item of storage and transportation condition is considered to be rather urgent. It is necessary to understand what physical-chemical processes take place in raw materials in order to optimize and standardize the process of storing and preparation for processing.
Cheesemaking and buttermaking. 2018;(6):22-25
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Special features of cheese ripening with cheese slime microflora

Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.


Varieties of slime cheese and effects of various factors on formation of certain organoleptic properties are discussed in the article.
Cheesemaking and buttermaking. 2018;(6):26-27
pages 26-27 views

Receiving of curds whey with bifidogenous properties and its nano-filtration

Titov S.A., Jdanov V.N., Breev Y.V., Polyanskii K.K.


The technology of obtaining curds whey possessing bifidogenic properties, using membrane electro-flotation and nano-filtration concentration of the obtained product was developed. The electro-flotation regimes most suitable for the subsequent isomerization of lactose with the formation of lactulose have been established, a significant content of calcium and phosphorus salts in the protein concentrate obtained during electroflotation has been determined. Maximum degree of lactose isomerization has been found. Dependence of the nano-filtration rate of whey on pressure and tangential ow velocity has been confirmed.
Cheesemaking and buttermaking. 2018;(6):28-31
pages 28-31 views

Modern cheese making plant: the enterprise scale & up-grading scale

Volodin D.N., Topalov V.K., Gridin A.S., Hurshydov A.T., Evdokimov I.A., Gul'ko P.A.
Cheesemaking and buttermaking. 2018;(6):32-33
pages 32-33 views

Cheese ripening: optimizing processes

- -.


Каждый руководитель находится в постоянном поиске путей повышения эффективности своего предприятия, улучшения качества продукта и снижения затрат на производство. Для работы на модернизированных сыродельных заводах специалистами были разработаны новые решения: современные системы роботов для автоматизации процесса отправки сыра в зону созревания, паллетизации и распаллетизации, надежное и гигиеничное оборудование. Благодаря этому обеспечиваются точность и полный контроль во всем производстве и уменьшается необходимое количество операторов.
Cheesemaking and buttermaking. 2018;(6):34-35
pages 34-35 views

25 years of the innovative packing solutions for cheese making in Russia

Raicheva E.Y.


С 25 по 27 сентября в Волгограде проходил семинар компании Sealed Air, приуроченный к 25-летнему юбилею деятельности компании в России.
Cheesemaking and buttermaking. 2018;(6):36-38
pages 36-38 views

Study of the covers for smocked sausage cheese

Dunaev A.V., Orlova E.A., Kalabushkin V.V.


Investigations of the packing covers for smocked sausage processed cheese and cheese products are outlined. Barrier properties of the packaging materials are discussed.
Cheesemaking and buttermaking. 2018;(6):40-41
pages 40-41 views

Enrichment of milk products with low-molecular polypeptides. Part 1. Special features of production of low-molecular polypeptides (LMPP) by highly productive lactobacilli cultures

Belov A.N., Odegov N.I., Krieger A.V.


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.
Cheesemaking and buttermaking. 2018;(6):42-46
pages 42-46 views

Gelatin in cheese making

Zadorojnyi E.


В составе молока есть свой эмульгатор-стабилизатор в форме казеина, который при нейтральном pH связывает минералы кальция, что позволяет кипятить молоко без угрозы свертывания. Однако если кальций отделить от белка, добавив кислоту или фермент, молоко свернется с образованием казеинового геля. Это можно частично компенсировать с помощью желатина.
Cheesemaking and buttermaking. 2018;(6):47-47
pages 47-47 views

Up-to-date cleaning agents for butter making

Hanumyan A.A.
Cheesemaking and buttermaking. 2018;(6):48-48
pages 48-48 views

Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %

Ivanilova I.G.


Some solutions for development of requirements to the products made according to the technology of the products containing milk in which more that 50 % of milk fat are replaced have been offered. Examples of the terms, determinations and classification of such products taken from foreign publications are given.
Cheesemaking and buttermaking. 2018;(6):50-51
pages 50-51 views

Control of the fat phase composition of milk products for detection of their falsification with vegetable fats

Topnikova E.V., Danilova E.S.


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.
Cheesemaking and buttermaking. 2018;(6):52-54
pages 52-54 views
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