No 3 (2018)

Dynamics of cheese, cheese products, curds and products on the basis of curds in the Federal regions of Russia is considered. Analysis of the statistics data for 2017 is given.

Protection of the quality name dates back to Antiquity, when there were various products with the designation of origin. Today is a good example that can be implemented at both the national and regional level in Russia. The name control system developed in France and Switzerland not only works actively, but also allows to keep steadily high quality of foodstuff, to protect them from any unauthorized fakes, and also to support interests of producers. The purpose of creating quality marks is to make the product recognizable and to some extent in demand at the national and global level. The article considers the possibility of assigning the signs of NPGO to Altai dairy products, especially cheeses. Altai occupies a special place in the history of Russian cheese making, it is here that the first scientific developments were made and the foundations of domestic industrial cheese making were laid. This is one of the few regions of Russia, which is recognized as the territory of elite cheese making.

New concepts and definitions of the products of cheese making have been considered in the article including a product containing milk with milk fat replacer, as well as developments if the field of labels formation.

Possible sources of danger in the production of cheese «Rossiiskii» have been established. An estimation of the significance of the factors of the appearance of defects was carried out using the information-matrix model (IMM). The most probable defects of the «Rossiiskii» cheese have been identified. The causes of the appearance of defects in the pattern and consistency have been established and structured with the use of a quality control instrument - the Fishbone Diagram.

Theoretical analysis has been carried out and experimental values of cheese whey demineralization on the ultrafiltration membranes UAM-150, YPM-100 and UPM-K have been received. The kinetics curves show that the membranes UPM-100, UAM-150 possess the largest value of the demineralization coeficient of the ultrafiltration separation of cheese whey. It is advisable to apply these membranes in the processes of the UF demineralization of the secondary milk raw materials and receiving of protein concentrates with improved quality.

Effects of the barrier properties of the packaging material on the structural-mechanical characteristics of the smoked sausage cheese in the process of storing are discussed.

Dynamics of the dairy butter and spreads production in the federal territories of Russia are considered. Analysis of the statistics data for 2017 is made.