No 4 (2014)

Statistics of cheese and cheese products manufacturing is given with analysis of dynamics and varieties manufactured in recent years including situation in the Federal regions of the RF.

On June 15-21 the widened International Week of Cheese and Butter Making took place. In the frames of the conference the competition of milk products quality was also organized.

Requirements to the bacterial starters are described. Recommendations are given for choosing bacterial starters and concentrates.

Experimental production of cheese from domestic raw materials with application of the ferment Yieldmax PL demonstrated increase of cheese yield.

Work is devoted to the problems of the use of secondary raw milk at one of cheese factories of the Tambov region - Bondarsky Cheese Factory. There is analysis of energy consumption for processing of secondary raw milk to valuable nal products and the comparative analysis of the energy e ciency of membrane concentration of whey to the production of the primary product - cheese. Discussed the parameters of industrial line for production of concentrate KSB-80 and proved the possibility of its application for Bondarsky Cheese Factory.

The technology for receiving cheese with cheddaring and cheese mass melting is described in the article.

Identi cation of the fat phase of the processed cheese samples taken in the retail shops in Irkutsk was carried out. The method of capillary gas-liquid chromatography was used to study fatty acids composition. Results of the evaluation demonstrated that two sample did not comply with the name declared because they contained vegetable oils not listed in the technical regiment.

The article is devoted to the dairy butter quality. Principle characteristics of the product such as taste and aroma, consistency, appearance, color, labeling and package are described.