No 2 (2010)

The article contains data about volumes and structures of production, import and export of cheese in Russia in 2009.

В связи с отменой отраслевого стандарта на сыры мягкие и введением нового ГОСТ Р 53379-2009 «Сыры мягкие» в каком документе указаны сроки годности сыров, упакованных в пакеты «Амивак»? Раньше они были указаны в изменении к ОСТу.

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.

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.

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.

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.

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.

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

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.

Special features of technologies for spreads manufacturing and criteria for selecting oils of non milk origin are discussed

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.

The article contains summaries of the reports delivered by the participants of the first Russian-Japanese agricultural congress