No 5 (2018)

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.

The article considers the main mechanisms of milk and cheese production development in Uzbekistan.

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.

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.

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.

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.

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.

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.