No 2 (2018)

The role of Belarus agricultural policy in development of the cheese-making, the dynamic of the cheese production, export, import, consumption are considered in the article.

The huge range of dairy products, in particular the cheeses arriving on import, the increased competition within the country puts the dairy entities in conditions of need of release on the market of high-quality new competitive products and biological value, in a consequence of what it is necessary to look for new sources of milk raw materials. The article presents the results of studies of milk of sheep of various breeds cultivated in the Altai Territory. And also the results of experimental studies of milk of sheep, goats and cows of suburban private farms in Barnaul, Altai Territory: organoleptic and chemical indicators, in a comparative aspect. Particular attention was paid to the protein content in the milk of farm animals and the «a fat ratio to protein», which led to the conclusion that cheese is ready-to-eat. Analogues of cheeses made from sheep milk are given, as well as prospects for their production in the Altai Territory.

Review of the domestic and foreign equipment for smoking cheese and cheese products is given. Characteristics and advantages of the equipment for fume smoking are discussed.

The quality of the finished fermented milk products largely depends on the activity of bacterial preparations used. Research work aimed at improving composition and properties of the micro ora of bacterial preparations are relevant and in the present time. Isolation of the lactococci strains was carried out from raw milk, naturally fermented milk products and plants. According to the morphological-cultural and physiological-biochemical properties the 56 strains of the isolated microorganisms were classified as: Lactococcus lactis ssp. lactis - 36 %, Lactococcus lactis ssp. cremoris - 41 % and Lactococcus lactis ssp. diacctilactis - 23 %. The study of technologically valuable properties was carried out according to the following criteria: thermoresistances at 65 °C for 30, 60 and 90 min, resistance to different concentrations of salt, sensitivity to antibiotics and phages of lactococci from the collection of the Laboratory of Microbiology. The results of the work were used to make passports for the 22 strains studied.

This work is aimed at studying the effect of the content of various components of cheeses on the process of vacuum dehydration. It has been established that with an increase in the mass fraction of fat in dry matter from 10 to 20%, the duration of dehydration is increased by 4%. With a further increase in the mass fraction of fat from 20 to 50, the drying time is increased by an additional 54%. It was found that for cheeses in the range of mass fraction of fat in dry matter from 10 to 50%, a change in the mass fraction of fat by 1% changes the duration of dehydration by 4.25 minutes and the drying rate by 0.0065%/min. It was found that, with an increase in the concentration of table salt at the same mass fraction of cheese moisture, 53-55%, a decrease in the rate of dehydration is observed. In a period of constant drying rate with the concentration of common salt 1% drying rate is 0.98%/min; 2% - 0.8%/min; 3% - 0.72%/min; 4% - 0.54%/min. The value of water activity in cheese has been investigated. It was found that with an increase in the concentration of table salt from 1 to 4%, the water activity of the cheese before drying changes by 0.131; after drying - by 0.174.

The article tells about the history of development of the dairy butter production by the method of high-fat cream transformation, and the new name given to the method - the Russian method is explained and substantiated.