


No 2 (2010)
- Year: 2010
- Articles: 23
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6906
Articles



New national standard «Processed cheese products. General technical conditions»
Abstract
Principle positions of the new national standard «Processed cheese products. General technical conditions» are briefly characterized. Introduction of the standard will promote improvement of the quality and competitiveness of processed cheese products.
Cheesemaking and buttermaking. 2010;(2):8-9






Resources saving technologies of processed cheeses and cheese products manufacturing
Abstract
Under conditions of the sharp decrease of milk production and growing milk products deficiency technical solutions related with processed cheeses and processed cheese products manufacturing aimed at economy of natural cheese, dairy butter, maximum and complex utilization of protein and protein-carbohydrate concentrates become more actual. Attention should also be paid to application on the nontraditional raw materials of the other than milk origin.
Cheesemaking and buttermaking. 2010;(2):11-13



Products from the secondary raw milk materials intended for processed cheeses recipes
Abstract
Products received from the secondary raw milk materials recommended for applications in the recipes of the processed cheeses are characterized. Compositions and properties of the products are given as well as recipes of the processed cheeses.
Cheesemaking and buttermaking. 2010;(2):14-17






Milk-protein concentrates for processed cheeses
Abstract
Advantages of milk-protein concentrates application in milk products manufacturing including processed cheese are compared with those of whole and concentrated milks usage. Composition and properties of the concentrates received by different ways are analyzed. It is shown that their composition and proteins ratio differs from these indices in the raw material. It was established that method of milk proteins concentration considerably effects ratio of the main protein fractions and total content of protein substances in milk-protein concentrates.
Cheesemaking and buttermaking. 2010;(2):21-23






Hydrodynamic plant for processed cheese manufacturing
Abstract
Special issues of optimizing technological processes with application of the hydrodynamic disperser based on the principle of the rotor-pulsating plant operation are considered. Effect of the backlash size between rotor and stator on dispersibility of the mixing components and product characteristics has been studied. Processes that take place at the processed cheeses formation are characterized. Parameters of the rotor-pulsation treatment are substantiated.
Cheesemaking and buttermaking. 2010;(2):26-28



Melting salts of the «Phosphomix» group
Abstract
One of the activity areas of the company Slavyanka is creation and production of the phosphate food supplements under the trade mark «Phosphomix». These are multifunctional complexes intended for application in the food sector and in particular for processed cheese and milk products manufacturing.
Cheesemaking and buttermaking. 2010;(2):29-30



Prospects of stabilizers application in the processed cheese manufacturing
Abstract
Effects of structure forming agents on formation, quality and keepability of processed cheese products have been studied. Certain amount of natural cheese in the processed cheese products was replaced with cheese mass, whey powder and other components and the dairy butter was substituted with vegetable oils.
Cheesemaking and buttermaking. 2010;(2):30-31






The effect of calf lipase on cheese ripening
Abstract
Results of researches of the effect of calf lipase on lypolysis intensity and cheese quality are given in this article. It is shown that lipolytic ferment activzes hydrolysis process of lipid components; the quality of intermediate and final products of their hydrolysis increases that improves the organoleptic characteristics of the final product.
Cheesemaking and buttermaking. 2010;(2):34-35



Fluctuating rheometer for controlling rennet coagulum formation
Abstract
Effects of the instrumental parameters of rheometer on obtaining objective information about readiness of the rennet coagulum for cutting were assessed. For getting reliable rheogram of the rennet milk coagulation experimental research of the developed rheometer was carried out.
Cheesemaking and buttermaking. 2010;(2):36-37



Microstructure of the brine cheeses on based camel's milk
Abstract
Presents the results of studies on the development of technologies dairy products, brine cheese, and cheese products based on camel's milk. To create a technology brine cheeses were created environment of camel's milk, cow's and goaf s milk. In this connection, of interest to study the microstructure of cheese electron-microscopic methods
Cheesemaking and buttermaking. 2010;(2):38-39






Ultra-filtration - revolution in the soft cheese manufacturing
Abstract
The history of the baromembrane methods development is given in brief including ultra-filtration. Application of UF in the soft cheeses production is discussed. Advantages of the method are shown as compared with those of the traditional methods.
Cheesemaking and buttermaking. 2010;(2):42-43



Model of the recovery process of dry protein products
Abstract
Features of process of restoration are considered. Values of a mass fraction of moisture of restored cheeses and cottage cheese are resulted depending on various parameters of restoration. Mathematical models for calculation of a mass fraction of moisture of restored cheeses are received. Physical-chemical parameters of restored cheeses are investigated.
Cheesemaking and buttermaking. 2010;(2):44-45









Effects of the production method on formation of sweet butter flavor
Abstract
Results of the study of the production methods such as high fat cream transformation and cream churning impacts on development of the sweet butter flavor are given in the article. The objects of the research were samples of the butter «Kresfyanskoe» (fat content 72,5%). Intensity of taste and smell was determined organoleptically and byGLC.
Cheesemaking and buttermaking. 2010;(2):49-51








