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No 5 (2018)


Prices on the Russian market of dairy butter, cheese and curds

Goroshchenko L.G.


Analysis of the dynamics of prices on the Russian market of dairy butter, cheese and curds is given based on statistics data about average consuming prices (tariffs) for goods and services in the Russian Federation in the whole and in different regions of the country for five months of 2018.
Cheesemaking and buttermaking. 2018;(5):4-9
pages 4-9 views

The dairy industry: possibilities, risks and potential. The conference in Barnaul

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В августе в Барнауле проходила Межрегиональная конференция для специалистов молочной отрасли при поддержке Минсельхоза России, участии ведущих научных институтов и НО «Российский союз предприятий молочной отрасли». Организаторы конференции - правительство Алтайского края, Союз сыроделов Алтайского края, Отдел «Сибирский НИИ сыроделия» ФГБНУ ФАНЦА, Международный колледж сыроделия и профессиональных технологий, Алтайский государственный технический университет им. И.И.Ползунова.
Cheesemaking and buttermaking. 2018;(5):10-11
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The development of milk and cheese production in Uzbekistan within the framework of agrarian policy

Kozlova L.V.


The article considers the main mechanisms of milk and cheese production development in Uzbekistan.
Cheesemaking and buttermaking. 2018;(5):12-14
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The backside of the commercially valuable geographic names

Rybalova T.I.


Современный мир необычайно многообразен. Разные регионы отличаются не только по уровню социально-экономического, научно-технического и культурно-исторического развития. Природные и климатические особенности регионов мира оказывают сильное влияние на хозяйственную деятельность. Многие сельскохозяйственные культуры и продукты из них могут производиться лишь в определенных регионах, районах и просто небольших местечках. Сыры занимают среди них особое место. Их вкус и структура зависят в первую очередь от качества молока, которое, в свою очередь, зависит от породы животных, климата, географического расположения пастбищ и других факторов, многих из которых невозможно воспроизвести в других регионах. Особенно важно это для сыров, произведенных из сырого молока. Издавна сыроделы пытались защитить свои уникальные сыры от аналогичных, произведенных в других местах, или откровенных подделок. Одной из наиболее совершенных считается европейская система защиты, которая имеет длинную историю и продолжает совершенствоваться, однако и у нее есть много оппонентов. У любой медали есть оборотная сторона.
Cheesemaking and buttermaking. 2018;(5):15-19
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Identification and consumer properties of the hard cheese realized in Irkutsk

Svyatkina L.I., Andrukhova V.Y.


The article gives the quality characteristics of seven samples of the hard cheese realized in Irkutsk. The organoleptic estimation of quality of hard cheese showed that some of them have a poorly traced. Physic-chemical indicators are defined and excess on the content of salt in two samples and the lowered content of fat in all samples has revealed. Identification of a fatty phase of samples of hard cheese has carried out. The research on fatty-acid concentration with the help of capillary gasliquid chromatography was conducted. The coincidence of the received results with the standard data of butterfat composition for all samples of the cheese proves that they are natural and made only from cow’s milk.
Cheesemaking and buttermaking. 2018;(5):20-23
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Falsification of dairy products as a reflection of the problems of the industry

Lepilkina O.V.


Historical aspects and present day situation of the problem of milk products falsification in Russia have been discussed. Today together with legally manufactured products containing replacers of milk fat for oils of vegetable origin, on the dairy market in Russia falsified products are also present. The measures undertaken by the appropriate control organizations to prevent production of falsified milk products are considered. The measures include tightening of the administrative responsibility and introduction of the criminal responsibility for food products falsifiication, special labeling of the milk containing products with milk fat replacers, introduction of the obligatory electronic veterinary certification of raw milk materials.
Cheesemaking and buttermaking. 2018;(5):24-26
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Conceptual approaches to the system of milk products quality on the base of the blockchain technology

Polyanskii K.K., Makarov E.I., Makarov M.E.


Formation of the conditions for production of quality food products is considered to be one of the aspects of food safety of the country. Consequently, it is necessary to carry out system research works aimed at implementation of the acting standards of quality in the complete chain of products manufacturing. Existing control systems in the separate technological stages of feeds production, finished products at a producing organization and inlet control in the retail network do not already ensure required level of quality. The world practice has positive experience of applying in some activity spheres the blockchain technology, based on transparency of the complete technological process of products manufacturing having many stages. International and domestic practice of using the blockchain technology is analyzed in the article. Conceptual approaches to the application of the system in the processes controlling milk products supplying chains are discussed. Application of the blockchain system in the processes of milk products supply provides safety of the data, protection of the documents repositories, eliminates possibility to make changes in the information during transportation, reduces delay of delivery. It also eliminates possibility of non-permitted addition of forbidden or non-desired ingredients, allows retailers or even consumers to follow the history of a product creation. It makes possible to locate the farms of the origin, milk plant, transporting company, to optimize processes of raw materials and finished products supply from producer to consumer and reduce expenses for transportation for all participants of the process.
Cheesemaking and buttermaking. 2018;(5):28-31
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Milk production and seasons

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


Seasonal milk production in various regions of the RF is considered. Composition of milk supplied to the Belebeevskii milk combine in different seasons of the year was studied.
Cheesemaking and buttermaking. 2018;(5):34-36
pages 34-36 views

With what and how to feed grass

Veretennikova V.G., Veretennikov N.G., Labunskii V.I.


Results of the study of the eficiency of using non-root additional fertilizing for perennial feeding grass are outlined.
Cheesemaking and buttermaking. 2018;(5):37-38
pages 37-38 views

Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature

Krieger A.V., Belov A.N., Koval A.D.


The article presents the results of studies of the features of casein hydrolysis and the formation of organoleptic characteristics in cheese with a high temperature of the second heating under the in uence of proteolytic enzyme compositions in combination with lipolytic enzyme preparations. These data show that under the in uence of milk-clotting enzyme preparations with a high content of pepsin, the activation of casein hydrolysis occurs. The addition of pregastric lipase also contributes to the intensi cation of enzymatic processes, which has a positive effect on the formation of organoleptic characteristics of cheeses. Thus, it becomes obvious that due to the special selection of enzyme preparations compositions, it is possible to have a directed effect on the process of maturation and the formation of organoleptic characteristics of cheese.
Cheesemaking and buttermaking. 2018;(5):39-41
pages 39-41 views

Formation of the type special features of the cheeses with high temperature of the second heating

Mironeneko I.M., Bondarenko N.I., Usatyuk D.A.


Cheeses with high temperature of the second heating occupies special position in the world practice of cheese making. They are traditionally considered to be elite cheeses because of the special requirements to raw milk, some peculiar items of the technological process, bright and profound organoleptic properties, higher labor intensity of the production process. In the article effects of some milk mixture components on the characteristic special shades of taste, consistency and picture of the elite cheeses have been discussed. Differences of the technological special issues of their production and ripening are outlined stage by stage. Regional importance of the Altai territory in the manufacturing this group of cheeses is underlined.
Cheesemaking and buttermaking. 2018;(5):42-47
pages 42-47 views

Original technologies of the brine cheese

Mordvinova V.A., Delitskaya I.N.


Brine cheese is getting more and more popular in spite of the high level of salt and week cheese taste and aroma that is explained by ripening of the cheese in brine. The ways to improve organoleptic properties of brine cheese by adding spices and avors directly in grain and whey mixture before formation, applying brine or vegetable oil for ripening or lling already ripened cheese before sale are discussed.
Cheesemaking and buttermaking. 2018;(5):48-49
pages 48-49 views

Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology

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


Review of the factors effecting quality of the smoked sausage cheese and products containing milk with MFR manufactured using technology for processed cheese is made. Results of the analysis of the study of milk fat and vegetable oils oxidant processes are given. Dynamics of the organoleptic and microbiological indices of the smoked sausage processed cheese and products containing milk at storage temperature increasing is also discussed.
Cheesemaking and buttermaking. 2018;(5):50-53
pages 50-53 views

Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira

Abdellatyf S.C., Tihomirova N.A., Krasnova I.S.


Oxidant stability of milk products and vegetable oils depends on the complex interactions of fatty acids and type of the minor components. Some of these minor components can possess antioxidant or prooxidant activities depending on their content, type, production method and storage conditions. Antioxidants present in milk fat are responsible for supporting prooxidant and antioxidant interactions in the human body. Lipophilic (minor components) milk antioxidants are characterized by the high level of thermic stability and remain active in all milk products nondepending on the applied method of thermic treatment. Milk fat possesses high energetic and biological values. Kind and level of the fat soluble antioxidants of milk fat depends on the cows ration and type of milk product. Ration of the modern human being contain some quantity of compounds with antioxidant activity that stabilize food products quality and extend their sell-by date.
Cheesemaking and buttermaking. 2018;(5):54-56
pages 54-56 views

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