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No 2 (2009)
- Year: 2009
- Articles: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6885
Articles
4-7
Typical program for production control of cheese
Abstract
Specialists of the VNIIMS have prepared methodological recommendations and typical program for production control of cheese, butter, processed cheese and products of whey processing. These documents were developed for application at the enterprises producing the products.
Cheesemaking and buttermaking. 2009;(2):8-10
8-10
11-13
Soft cheese from milk-protein concentrates
Abstract
Results of the study of organoleptic, physical-chemical and microbiological indices of soft cheese manufactured with milk protein concentrates are given. The results are illustrated with figures and tables. Technology, equipment and physical-chemical properties of new soft cheese group UltraRa are presented in details.
Cheesemaking and buttermaking. 2009;(2):14-16
14-16
Composition and biological value of soft cheese with lupin concentrate
Abstract
Data of the Scientific Research Institute of Lupin about lupin composition and properties as a potential source of food protein are given. Product of lupin processing-lupin paste concentrate is suggested to be applied as a component for soft cheese production. Results of the research of amino acid composition of the concentrate carried out in the SibNIPTIP are given. It has been established that application of the concentrate in soft cheese production allows receive a high quality product with organoleptic characteristics, high nutritive and biological values compatible with that of traditional soft cheeses.
Cheesemaking and buttermaking. 2009;(2):17-17
17-17
Issues of standardization at soft cheese manufacturing
Abstract
At present specialists of the All Russian Research Institute of Cheese and Butter Making are working at development of the draft national standard GOST R Soft Cheese. Technical conditions that is suggested to be approved in 2010. Specialties and classification of soft cheese is reviewed depending on their physical-chemical characteristics and organoleptic indices.
Cheesemaking and buttermaking. 2009;(2):19-20
19-20
Monospecies bacterial concentrates for cheese making
Abstract
Monocpecies bacterial concentrates as well as polyspecies ones can be applied for improving cheese quality. Variety range of monospecies bacterial concentrates for cheeses with low temperature of the second heating is given. Some special features of the concentrates application for cheese manufacturing are shown.
Cheesemaking and buttermaking. 2009;(2):22-23
22-23
24-27
Processed cheese products with functional characteristics
Abstract
Application of cheese whey powder, cedar nut cores, soy-milk concentrate, dry low fat curds and vegetable oils for processed cheese products manufacturing is described. Composition of the products is given and their effects on products quality.
Amino acids and fat acids compositions of the processed cheese products were studied. The results proved high functional properties of the products providing their nutritive and biological values.
Cheesemaking and buttermaking. 2009;(2):29-30
29-30
32-35
Composition of micellium fungi contaminating semi-hard cheese surface
Abstract
Composition of microorganisms contaminating surface of hard and semi-hard cheese in the course of ripening and storage and present in the air of production rooms of cheese plants was studied. It was found that leading position belongs to mould fungi and among them predominant are s. Penicillium. Investigation of the composition of present day cheese plants microflora gave opportunity to isolate and identify 16 strains of micellium fungi. It was establishes that Penicillium roqueforti is a dominating species in the composition of micellium fungi covering cheese surface. Besides, in the period of ripening more often isolates of fungi P. expansum, P. aurantiogriseum and P. verrucosum are present.
Cheesemaking and buttermaking. 2009;(2):36-37
36-37
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin.
Abstract
This is a review of publications devoted to nomenclature, physical-chemical and biochemical properties of cow milk whey protein - beta-lactoglobulin. Specialties of molecular structure of known at present genetic variants of beta-globulin are discussed. Information is given about ability of beta-lactoglobulin to bind hydrophobic and amphiphilic molecules.
Cheesemaking and buttermaking. 2009;(2):38-39
38-39
Special issues of processing milk whey proteins
Abstract
Whey proteins are by nature biologically active fraction of milk proteins. In native state they are rather inert, are not changing at physiological temperatures and are absorbed in blood when a calf digests milk. Whey proteins are large enough non homogeneous group of proteins with different physical - chemical and functional properties. This fact results in some problems at milk products manufacturing. For example in cheese making at curd cutting and further curd mass treatment this group of proteins goes to whey lowering yield of the product.
Cheesemaking and buttermaking. 2009;(2):40-41
40-41
42-42
43-45
46-48
49-50
Trials of the Ester-P emulsifier at spreads manufacturing
Abstract
Emulsifiers market today is presented by mono- and poly-component emulsifiers. Many producers prefer to apply complex emulsifiers that simplify technological processes. The company Electrogasohim (The Ukraine) produces emulsifier Ester-P that is a mixture of poly-glycerine and stearic acid. In the All Russian Research Institute of Butter and Cheese Making the emulsifier was tested at cream-vegetable spreads production with combination of milk and vegetable fats.
Cheesemaking and buttermaking. 2009;(2):51-53
51-53
54-56