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No 4 (2009)


Situation and prospects of the processed cheese production

Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.


Situation of the processed cheese manufacturing in the Russian Federation is analyzed in the article. Volumes of production, varieties of the processed cheeses, regions and plants - leaders of the sector are given. Scientific issues of the processed cheese sector are outlined that give opportunities to improve quality and competitiveness, increase production, reduce losses and improve efficiency.
Cheesemaking and buttermaking. 2009;(4):7-11
pages 7-11 views

Microbiological control in the processed cheese manufacturing

Sviridenko G.M., Sviridenko G.M.


System of microbiological control in the processed cheese production is described: determination of the critical control points, possible measures preventing microbiological dangers.
Cheesemaking and buttermaking. 2009;(4):12-15
pages 12-15 views

Effects of the Russian melting salts on the processed cheese quality

Sokolova N.Y., Sokolova N.Y.


In the article one can find varieties and most important properties characterizing quality and efficiency of the melting salts of domestic production. Effects of the melting salts on organoleptic indices, nutritive value, safety and stability at storage are analyzed in details. Possible defects of the processed cheese occurring in case of unappropriate types and doses applications and ways of the salts introduction to melting mixtures are explained. Recommendations are given how to eliminate the defects.
Cheesemaking and buttermaking. 2009;(4):16-19
pages 16-19 views

Food supplements with antioxidative action for extending shelf life of processed cheese

Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.


Antioxidant effect of some food supplements of the vegetable origin on the fat fraction of processed cheeses was established. The most efficient happened to be bioflavonoid dihydroquercetin. Application of dihydroquercetin in the composition of high fat processed cheeses promoted increasing their shelf life by 2 times as compared with that of cheeses with traditional composition.
Cheesemaking and buttermaking. 2009;(4):20-22
pages 20-22 views

Contest of the processed cheese quality

Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A., Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A.


This is the information about results of the contest of the processed cheeses and processed cheese products quality that took place in the frames of the All-Russian scientific and practical conference Processed cheeses, raw materials, ingredients, advanced technologies, labeling at the Research Institute of Cheese and Butter Making. Actually of the samples were of high quality and were given the highest score for taste, aroma and consistency. A wide range of products exhibited (paste like, sausage smoked, sweet processed cheese and processed cheese products) were given golden, silver and bronze medals
Cheesemaking and buttermaking. 2009;(4):23-24
pages 23-24 views

Prices in the Russian market of dairy butter and cheese in 2009

Goroshchenko L.G., Goroshchenko L.G.


Prices for dairy butter and various types of cheeses were analyzed on the basis of official statistic data about average prices in different regions of the Russian Federation. Dynamics of average prices in Russia as a whole and in the regions for dairy butter and various cheeses for the period 1 January - 1 May 2009 is given.
Cheesemaking and buttermaking. 2009;(4):25-27
pages 25-27 views

Technical and technological prospects of cheese formed by the bulk method

Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.


Principle differences of cheeses of the "Rossiiskii" type lye in the way of their formation. But besides these differences there are also some special features that should be taken into account when new cheese plants are designed or the existing ones are reconstructed. Awareness of the specialties of the technological process allows arrange production with minimum risk of getting production reject.
Cheesemaking and buttermaking. 2009;(4):28-30
pages 28-30 views

Formation apparatus with belt moving bottom

Eliseev O.M., Eliseev O.M.


The facility refers to the dairy sector and is used for cheese formation. The patented technical solutions are applied in the design: belt moving bottom, special separating wall, subpressing units. Construction of the formation apparatus provides classic formation technology, receiving of quality product, reduction of cheese mass losses, convenient operation and maintenance.
Cheesemaking and buttermaking. 2009;(4):32-32
pages 32-32 views

Intensification of the semi-hard rennet cheese technology

Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.


Technology for semi-hard rennet cheese with application of fermented protein supplement has been developed. The technology intensifies process of cheese ripening and results in improvement of the organoleptic characteristics of the product.
Cheesemaking and buttermaking. 2009;(4):40-41
pages 40-41 views

Method of salting the Vodopad cheese

Pribolotnyy A.V., Pribolotnyi A.


Cheese salting is a complicated technological operation at hard, semi hard and soft cheeses production. Salt regulates microbiological processes in the course of cheese ripening, effecting taste formation, consistency, body, rinse etc. The method offered includes plastic containers for cheese. The brine prepared is fed from the top filling the container and completely covers cheese blocks. Then it overflows to the following container making something like waterfall. Launching of the salting method Vodopad gives following advantages: cheese quality improvement, reduction of salting time, reduction of production areas, auxiliary materials application, saving of the energy resources and cold.
Cheesemaking and buttermaking. 2009;(4):42-43
pages 42-43 views

Freezing of hard cheese within conditions of regulated heat removal

Buyanov V.O.


Freezing of small packed cheeses in the fast freezing apparatus of the module type has been studied with the aim to find rational operating regimes and create continuous technological process. Regularities of the product temperatures changes and density of heat stream were received. Thermograms of the freezing process were analyzed. Principle factors that determine efficiency of freezing were studied. Analysis of the data received demonstrated rational regimes for the first module of the plant. Two zones of freezing at different temperatures were organized in the apparatus for fast freezing. As a result optimal conditions for freezing and continuous technological cycle were created. Kinetics of the fast freezing process was analyzed with the purpose to evaluate moisture state in frozen cheese samples at different regimes. It was established that stability of quality depends on the share of frozen moisture and support of the share of bind moisture. It was also found that frozen cheese temperature minus 200C is the factor of protein mass stability providing water binding properties and product consistency.
Cheesemaking and buttermaking. 2009;(4):46-48
pages 46-48 views

Production of stable fat emulsions at spreads manufacturing: technology and equipment

Gulyaev-Zaytsev S.S., Kimachinskiy S.I., Narizhnyy S.A., Guliayev-Zaytsev S.S., Kimachinskiy S.I., Narizhnuy S.A.


Fats emulsification processes in the rotor-whirl emulsifying device were studied. Optimal parameters and regimes for receiving stable fat emulsions were established. The data obtained and analysis of existing technical solutions resulted in development of efficient emulsifier for production of technologically stable emulsions at manufacturing products with combined fat phase.
Cheesemaking and buttermaking. 2009;(4):50-52
pages 50-52 views

Technological properties of milk from Yaroslavl pure breed cows

Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.


Cheese suitability of milk can be considerably improved by the methods of modern population genetics and marker selection. Evaluation of cows according to the kappa-casein gene by the DNA-analysis makes it possible to find animals with genotype BB, providing milk synthesis most suitable for high quality hard cheeses manufacturing.
Cheesemaking and buttermaking. 2009;(4):53-54
pages 53-54 views

Quality of milk from the Holmogor cows with different genotypes of kappa-casein

Meshcherov S.R., Meshcherov R.K., Kalashnikova L.A., Meshcherov S.R., Meshcherov R.L.


Effects of the kappa-casein genotype on technological properties of milk produced by high productive Golstenized Holmogor cows were analyzed. It is found that milk from cows with the kappa-casein genotypes AB and BB possesses better technological characteristics, contains more protein and coagulates within shorter time. The yield is higher and the product received is of better quality.
Cheesemaking and buttermaking. 2009;(4):54-55
pages 54-55 views

Effects of feed supplement Biokoretron Forte on milk products yield

Lifanova S.P., Lifanova S.P.


Feed supplement Biokoretron Forte was developed by the specialists of the agricultural academy in Ul'yanovsk and the company Diatomovyi kombinat. Effects of the supplement application on technological parameters of milk and products yield were established. Recommendations are given how to use milk for curds or butter production depending on the dose of the supplement given to cows.
Cheesemaking and buttermaking. 2009;(4):56-56
pages 56-56 views

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