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No 3 (2009)
- Year: 2009
- Articles: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6887
Articles
Cheese making sector: problems and offers
Abstract
The VII International Forum Milk Industry took place on 16-19 of March 2009 in Moscow, and in the frames of the event the First cheese Saloon was held. According to its program problems of the Russian cheese makers were discussed at the round table and proposals concerning customs regulations of cheese and whey powder import were made. The proposals were unanimously approved by participants, and representatives of the 16 enterprises signed the document.
Cheesemaking and buttermaking. 2009;(3):4-7
4-7
New issues in the packaging of domestic cheese.
Abstract
Specialists of The All Russian Research Institute of Cheese and Butter Making together with experts of the Research Institute of Nutrition of the RAMN have carried out investigation of microbiological safety indices of semi-hard cheese packed and stored in the Amivac packs in vacuum and in the modified gas medium. These indices are defined in the SanPiN 2.3.2.1-78-01 Hygienic requirements of safety and nutritional value of foods and in the Methodological recommendations 4.2.1847-04 Sanitarian-epidemiological evaluation for substantiating storage life and storage conditions of food products that are used as a reference papers for determining shelf life of the products. Peroxide values of fats extracted from the products were also determined with the aim to find level of the oxidative changes of fat component and organoleptic properties of the products.
Cheesemaking and buttermaking. 2009;(3):10-11
10-11
Intensification of the rennet cheese ripening
Abstract
Results of the study undertaken for evaluation of cheese ripening in the polymere film and at traditional way of handling are discussed. As an example two cheeses were taken: Sovetskii and loaf Dutch. Diffusion-osmotic processes, dynamics of the lactic acid and propionic acid microflora growth as well as organoleptic characteristics of the products are described. Information is given concerning gas system and its relation with cheese picture. Effects of some technological factors on product quality were established.
Cheesemaking and buttermaking. 2009;(3):14-17
14-17
Cheese ripening in polymere films. Problems and ways for their elimination
Abstract
Specialists of the company Sealed Air Cryovac have developed recommendations for elimination of possible cheese quality changes in the course of ripening in polymere films. The purpose of the documents is to aid cheese makers to get quality products with high presentation properties.
Cheesemaking and buttermaking. 2009;(3):18-20
18-20
First aid against moulds
Abstract
Existing methods of fighting with moulds in dairies including cheese making plants are discussed. The Institute of Ecological and Technological Systems has developed technologies and means that allow not only destroy moulds but also to form on the treated surfaces nano-films providing prolonged bactericide effect.
Cheesemaking and buttermaking. 2009;(3):22-23
22-23
24-24
Thermoformers of the company CFS: evolution in the world of packaging
Abstract
Thermoformers of the companyCFS are intended both for standard and for most complicated production targets. Module design, improved construction and latest electronic panel make the thermoformers CFS Compact, Masterpak, Powerpak and Evolution number one in the world.
Cheesemaking and buttermaking. 2009;(3):25-25
25-25
26-27
Processed cheese packaging: situation and prospects
Abstract
Principle methods of processed cheese packaging are analyzed. Various types of packaging materials are characterized that are permitted by existing valid technical documents. Storage life of processed cheese in different types of packages is determined and prospects of the processed cheese packaging are outlined.
Cheesemaking and buttermaking. 2009;(3):28-30
28-30
Non milk fats for processed cheese products
Abstract
Results of the study of possible applications of import and domestic non milk fats in the processed cheese products are given. Ratios of milk and non milk fats in the composition of loaf and paste like processed cheese products in relation with cheese type and fat content in total solids were established.
Technical documentation was developed and approved for new kinds of processed cheese products.
Cheesemaking and buttermaking. 2009;(3):32-33
32-33
Vegetable oils in the composition of processed cheese products
Abstract
Possibilities to replace protein containing milk raw materials with products of vegetable origin, various flours, soy bean derivatives, protein isolates are discussed. Ways to improve functional properties of proteins containing vegetable components, advantages of vegetable proteins hydrolyzates application in the composition of processed cheese products are presented.
Cheesemaking and buttermaking. 2009;(3):36-37
36-37
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Abstract
Aroma and flavoring ingredients are widely used at processed cheese and processed cheese products manufacturing. These preparations considerably improve organoleptic characteristics of finish products especially when non milk components are included in the recipes and raw materials are not standard. Experience of the company Butter Buds Food Ingredients related with applications of flavor ingredients Butter Buds also proves that these preparations somehow effect structural characteristics of finished products including processed cheese and processed cheese products. Unfortunately one can hardly find publications about effects of flavoring preparations on food products consistency. As a result principle aim of the investigations was to study functional-technological properties of the ingredients mentioned and their effects on structural and mechanical properties of foods. As an example processed cheese and processed cheese products were chosen.
Cheesemaking and buttermaking. 2009;(3):38-39
38-39
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
Abstract
Effects of freezing, long low temperature storage and defrosting on quality of various types of cheese applied as a raw material for processed cheese production were studied. The results obtained permitted to develop and approve Technological Instruction on Freezing, Low Temperature Storage and Defrosting of Semi-hard, Brine, Soft Cheese and Non Fat Cheese for Melting Applied for Processed Cheese Manufacturing
Cheesemaking and buttermaking. 2009;(3):40-41
40-41
Aims of fillers application in the products of cheese making sector
Abstract
Targets of all the patent documents of Russia describing combined products of cheese making sector were systematized in 1924. Functional correlations between subjects of inventions concerning combined products of cheese making and positive effect achieved after fillers addition were studied.
Cheesemaking and buttermaking. 2009;(3):46-49
46-49
50-51
Dairy butter packaging: conformity with requirements of the Technical Regulation
Abstract
According to the requirements of the Federal law N88-FZ Technical Regulation on milk and milk products all the products intended for sell, dairy butter included, should be filled and packed in tare or package made from ecologically safe materials allowed by executive power bodies that control sanitarian-epidemiological aspects, protect consumers rights. Packaging material should prevent quality changes and provide safety of the products in the course of storage.
In with connection principle trend in the field of butter making products packaging is creation of innovative tare and package that completely satisfy all the requirements of the Technical Regulation.
Cheesemaking and buttermaking. 2009;(3):52-53
52-53
Fat Akochurn for low fat spreads produced by churning
Abstract
The company AKK presents new special fat with improved composition that allows to improve efficiency and to make process of low fat spreads churning easier. Application of Akochurn give possibility to widen products line and supply to the market healthy, natural and light product.
Cheesemaking and buttermaking. 2009;(3):54-54
54-54
Supplement enriched with selenium for milk and dairy butter
Abstract
Effects of the supplement Ceohol-Se for dairy cows on selenium content in milk and dairy butter and quality indices of the dairy non salted butter were studied. For sampling and sample preparation for analysis the method according to the GOST 26809-86 was used. Organoleptic characteristics, physical-chemical properties, peroxide values and iodine values were determined by the methods defined in the appropriate GOSTs.
Cheesemaking and buttermaking. 2009;(3):55-56
55-56