No 4 (2011)

Existing situation in the cheese and butter making sector to- day is analyzed. Volumes of production of rennet cheeses, processed cheeses and dairy butter and spreads in 2010 are shown.

The competition took place in the frames of the International Cheese and Butter Week. 94 samples of the products manufactured by the cheese and butter sector were sent by the enterprises from 14 regions of Russia, including the Chuvash Republic, Altaiskii and Permskii krai, Kursk, Moscow, Vologda, Voronezh, Kaluga, Kostroma, Kirov, Novgorod, Novosibirsk, Pskov, Yaroslavl' regions and from the Ukraine. Cheeses were presented by 19 enterprises and butter samples were provided by 27 plants.

In June an official opening of the Elanskii butter and cheese combine after its reconstruction was organized.

New data are given about application of layers from the natural polymers as constituents of the active packages for cheeses. General characteristics of the edible package as a traditional one in the eld of application of safety natural polymers are enumerated. Possibilities to modify the package as an inner layer of the active protective combined coating on cheeses have been offered. Some concrete examples of realization of the solutions proposed are described.

Effects of different technological factors (relative humidity of the air, active acidity of the media, temperature) on the activity of the lipolitic enzymes systems of moulds have been studied.

Regimes of the instant skim milk powder reconstitution that allow to increase mass share of the soluble calcium in the reconstituted mixture and to improve efficiency of the reconstitution process have been studied.

Cheese market in the USA is reviewed, its structure and principle trends.

Scientific−production enterprise TETRA was created in 1994 and is engaged in development, manufacturing and supply of the equipment for the dairy and fat and oil sectors. Principle area of the activity of the company is development and manufacturing of the equipment for butter making, milk processing, confectionary and canned products sector.

At the end of May at the International Industrial Academy (Moscow) territory the IV International conference «Food Ingredients Industry of the XXI Century» took place. The conference was organized by the Ministry of Agriculture of the RF and by the Union of the Food Ingredients Producers and supported by the Chamber of Commerce of the Russian Federation.

This is a review article that gives a brief analysis of the scientific activity of scientists who made a certain contribution to the development of the science about cheese making in the period of the second half of the XX century. The names of the researchers are listed. The author of the article was acquainted with some of them and some of the famous people were his teachers and tutors.