No 5 (2009)

On 30 June 2009 in the Liskinskii milk plant (Voronezh region) an official launching of the large specialized department for the Cheddar cheese manufacturing took place. Principle set of the technological equipment that allows produce up to 18 t of cheese per day (in 20 kg blocks) has been manufactured and installed by the world known company Tetra Pak. Thus the Likinskii milk processing plant with annual capacity of 6000 t of cheese has opened the way to the top-list of the largest Russian cheese producers. The participants of the successful implementation of the complicated business project and guests were congratulated by the authorities of the Voronezh region the governer A.V. Gordeev and the head of the Liskinsk municipal area V.V. Shetsov.

Results of the study of ripening process of bryndza manufactured with different domestic milk coagulating enzymes preparations, in brine and in the polymer packs under vacuum are given. Analysis of the results received due to organoleptic evaluation had shown that the best products had been obtained with application of rennets and rennet-chiken preparations. After storing for 30 days the products had been already characterized by sour milk, cheesy taste and aroma and rather dense, a bit crush consistency that is characteristic for bryndza.

Effects of the Palsgaard stabilizing compositions with different functions (emulsifiers and thickening agents) on the protein ingredient of the albumin paste in the course of heart treatment and storage were studied. The results of the work are given in the article.

Rheological characteristics of the cheddarized cheese mass received with addition of reconstituted instant skim milk powder in the normalized mixture were studied. The dose of the reconstituted instant skim milk was found that allows produce cheese with high organoleptic indices.

Retrospective review of the patent documents referring to the combined products of the cheese making sector has been made. Inventive activity dynamics in this sphere was analysed, the most popular classes in the international patent classification as well as distribution of the protecting documents on the combined products according to the years of application were studied.

Brief contents of new normative and technical documents necessary for producing butter from cow milk in compliance with the Technical Regulation requirements are given.

Cheese is one of the components that perfectly combine with dairy butter and various flavor ingredients (spices, greens, smocked items). Specialists of the All Russia Research Institute of Butter and Cheese Making have developed technology for the dairy butter Syrnoe supplemented with processed cheese in the range of 5-15%.

In the article results of the investigations of the effects of storage regimes of dairy butter on its quality are given. The objects of the study were samples of freshly made sweet butter (mass fat share 82.5%) that had been stored at different temperature regimes. The butter quality was evaluated by indices that characterize fat phase state (butter acidity, fat acidity, peroxide value, fat acidification according to the probe with 2-ТБК) and butter plasma (active and titratable acidities). Taste intensity and smell of the butter were determined by the organoleptic method and by gas liquid chromatography of steam. It was found that in the course of storage changes of chemical-physical indices and organoleptic characteristics of the butter take place. The above changes demonstrate oxidative deterioration of butter and are accompanied by changes of aroma and taste spectrum. Formation of the surface layer proves increasing of butter and fat phase acidity, peroxide value and appearance of the prevailing compound propanal.

This is a literature review devoted to nomenclature, physical-chemical and biochemical properties of the two whey proteins of cow milk - alfa-lactslbumin (alfa-LA) and whey albumin. Role of alfa-lactalbumin in the mechanism of formation and functioning of the lactose-syntase complex (lactose-syntase) has been studied. Importance of alfa-LA for normal functioning of mamma and milk secretion has been shown. Information is given about specialties of molecular organization of whey albumin and genetic variants of alfa-lactalbumin.