No 2 (2012)

The methods used to control quality of the products of the cheese and butter making sectors are discussed in the article.

Typical schemes for preparation of milk for cheese production are considered. Recommendations are given to young cheese makers.

Advantages of using milk protein concentrates in cheese production are discussed.

Formation of cheese taste in cheeses with cheddaring and thermo- mechanical treatment of cheese mass have been discussed in the article. Distinctive features of the cheddaring process in various types of cheeses have been characterized. Effects of the processes of milk components structure reconstruction on cheese taste formation have been shown.

Negative effects of the trans-isomers of the fatty acids on a human being and necessity to use fat products with adjusted composition of the fat fraction have been considered.

Cheese making has appeared as a way to preserve milk. Whey and its soluble in water components were considered to be by- products. Application of existing technologies such as platform Casomatic from the company Tetra- Pak results in maximum pro tability of cheese and whey manufacturing.

High level of cholesterol is one of the principle factors of the heart disease risks. During recent 50 years numerous scientific and clinical research works have demonstrated efficiency of vegetable sterines and their esters in reducing cholesterol level in blood and prophylaxis of cardio- vascular disease. Development of milk products with vegetable additives opens new possibilities for creating functional products with healthy effects.

Principle stages of the sanitary- hygienic state control at cheese operation are shown. Most important microbiological indices and norms that are used to control sanitation at cheese manufacturing are described.

Indices of the oxidative processes evaluation in the dairy butter and spreads and methods for detection of the oxidative deterioration products are considered in the article.

The company «Rusmarketing» together with the Ministry of Foods of Germany organized in the frames on the international exhibition «Prodexpo» the seminar with the same title. The actual subjects such as trends of the world milk market developments and its impacts on the Russian and German markets were discussed at the event. Much attention was paid to the subject of milk products quality (see the article in this issue).