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No 6 (2014)
- Year: 2014
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6990
Articles
Operation with retail nets - new possibilities for the Russian producers
Abstract
In the conditions of de cit operation with retailers has become easier, but producers should not loose possibility to gain experience of cooperation both with local and federal retailers and to try to get place on the shelf and to make consumers to recognize the producer. The author of the article explaines how to form products sale and gives recommendations concerning working with retail nets.
Cheesemaking and buttermaking. 2014;(6):4-5
4-5
6-8
Cheese making in Russia: to live impossible to die
Cheesemaking and buttermaking. 2014;(6):9-9
9-9
10-12
Special issues of cream cheese production
Abstract
Chemical compositions of cream cheeses, their biological value and consuming characteristics are outlined. Traditionally, cream cheese is considered to be soft cheese. Common special issue of the cheese production is absence of the ripening stage in the technological production cycle. In the article the items related with technological production of cream cheese depending on available raw materials basis, regimes of technological cycle and equipment used are discussed. Prominent feature of this group of cheeses is the fact that product under the same name can be manufactured by 4 different ways with application of various sources of raw materials (milk, cream, skim milk) and various stages of technological cycle. It can be explained by considerable changes of technology of cream cheese production with time, more profound and wide theoretical knowledge, improvement of machine building basis and by appearance of hew technological processes. On the basis of the analysis of technological special issues of the cream cheese receiving the authors developed classification scheme of the cheese production that is based on differences in raw materials, types of mechanical effects, heat treatment regimes, ways of acidi cation and whey separation. Domestic and foreign equipment for cream cheese production was compared, and special attention was paid to the specific character of the curds separators. Brief description of new products based on cream processing developed at the Siberian Research Institute of Cheese Making is given. The cream high fat pasteurized product «Dobromir» with mass share of fat 58% is an analogue of the product kaimak known in many countries of the world, and «Cheese from the cream «Mascarpone» is soft thermo-acid cheese with mass share of fat in dry matter 80%.
Cheesemaking and buttermaking. 2014;(6):14-18
14-18
20-22
In cheese making package is a part of technology
Abstract
Упаковочные технологии Cryovac® корпорации Sealed Air известны производителям пищевой продукции во всем мире. Компания постоянно совершенствует и обновляет упаковку Cryovac®, предлагая удобные и дифференцированные упаковочные решения, в том числе сыроделам. Деятельность компании в России началась в 1993 г. с основания производственного подразделения в Волгограде - ЗАО «Силд Эйр Каустик», которое за это время стало одним из крупнейших в Европе. Сегодня компания задает тенденции на российском рынке упаковки. Большая часть сыров и мясных продуктов, представленных в российских магазинах, продается в упаковке компании Sealed Air. Специалистов компании отличает большой опыт в инновациях, вклад в научные исследования и одновременно уникальный опыт продавцов-консультантов. Директор по продажам компании Sealed Air в России и странах СНГ канд. техн. наук Григорий Новомирович Рогов в эксклюзивном интервью для журнала «Сыроделие и маслоделие» рассказал о новых упаковочных решениях для сыроделов.
Cheesemaking and buttermaking. 2014;(6):24-25
24-25
Super-professional in the dairy sector
Cheesemaking and buttermaking. 2014;(6):26-28
26-28
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Abstract
Ways to improve assessment of physical-chemical properties of starter cultures in cheese making are discussed. According to the concept of structure formation certain connection exists between rheological properties of starters, rennet coagulum and rennet cheese. That’s why effects of the starter type on the changes of acid coagulum are of great importance. Effective viscosity was determined for the commercial starter of mesophilic streptocci and mesophilic lactococci of the Lithuanian Food Institute, starter of special composition from thermophilic lactococci and lactococci, starter of monoculture of Lbm. helveticus 19. Rate characteristics of viscosity were analyzed using the Osvaldde -Will equation. Shear rate increase leads to the sharp decrease of viscosity, and this can be explained by partial destruction of the structure. When shear rate becomes lower the rate of viscosity change depends on the gradient rate in the less degree. The system was destroyed to less degree than when rate gradient increased. Ticsotropic properties of the starters were evaluated by the Green-Grace method. It was established that high level of ticsotropicity was characteristic for all the types of starters. After mechanical destruction the protein coagulated system restored its structure well enough. It was found that changes of the starter micro ora considerably effect rheological product of the starter. High viscosity of the coagulum promoted improvement of cheese consistency.
Cheesemaking and buttermaking. 2014;(6):29-31
29-31
Special items of measuring equilibrum moisture of cheese
Abstract
Equilibrium moisture is an integral index of the characteristics of cheese quality, needed for correct conducting of technological processes, choosing of proper package and storage conditions. In the study the isotherms of cheese desorption were taken at keeping in closed volume at xed hygro-thermal regime with application of electronic thermoscanter TN 200. The isotherm of desorption was used to study special nature of the balanced moisture changes of the loaf cheese «Gollandskii». It was established that balanced moisture of the cheese at φ=0.8 is equal to the moisture binding with parakasein complex that corresponds by its binding energy to the moisture of the monomolecular adsorption (10.22 kJ/m). Such binding energy in the case studied is characteristic for the part of the desorbtion isotherm of cheese at φ=0,1-0,8. According to the systematization adopted =0.8 is the maximum for the products with intermediate moisture with the value of the latter from 10 to 40%. Application of the experimental data received made it possible to develop the technology for the cheese of the type «Pasta Filata» («Syrolyuby»). The equilibrium moisture over the surface of the cheeses of the above mentioned segment was investigated. It was found that the type of cheese given contains moisture only in the bound state and as a result microbiological processes in cheese do not occur. This moment allowed after making experimental storage (one sample at 6-8°C, and the second one at room temperature 18-20°C) to establish storage life 6-8 months at the temperature from 00C to 20°C. Not a single type of the domestic cheese can be stored at positive temperatures for such a long time without lowering its quality characteristics. Taking into account positive items of the cheese developed industrial production has been organized at two cheese making plants in the RF. The cheese is technological and has one of the highest pro tability among the milk products range manufactured in the RF.
Cheesemaking and buttermaking. 2014;(6):32-33
32-33
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Abstract
Problems related with determination of quality and safety characteristics of the raw milk materials and milk products needed both for production control at milk processing plants and for con rmation of compliance with requirements of the technical regulations of the Customs Union TP TC 021/2011, TP TC 033/2013 et al. are discussed.
Cheesemaking and buttermaking. 2014;(6):34-35
34-35
36-38
STRANIChKA TEKhNOLOGA
Cheesemaking and buttermaking. 2014;(6):39-39
39-39
What is the taste of your spread?
Abstract
По данным «Анализа рынка маргарина, спреда и сливочного масла в России», подготовленного компанией BusinesStat, в 2007-2011 гг. спрос на маргарин и сливочное масло в нашей стране сократился. Максимальный спад пришелся на 2009 г. и составил 7 % относительно 2008 г. Между тем производство спредов в 2006-2010 гг. увеличилось в 3 раза, и эти показатели продолжают расти. В 2013 г. число покупателей данного продукта составило 41,6 млн человек (29 % всего населения России). По мнению экспертов, такое усиление позиций на внутреннем рынке объясняется, прежде всего, более выгодной по сравнению со сливочным маслом ценой.
Cheesemaking and buttermaking. 2014;(6):40-41
40-41
Do you discharge your profit in the sewage system as before?
Cheesemaking and buttermaking. 2014;(6):42-43
42-43
Application of ultrafiltration in production curd products
Abstract
Production of cottage cheese in the classical way is accompanied by signi cant waste whey from which irretrievably lost some fat and casein proteins, as well as a considerable amount of valuable whey proteins. Reduce the loss of fat and protein with the serum and, hence, increase the yield of curd, simultaneously making it more physiologically valuable product possibly using baromembrane processes such as ultrafiltration. A new scheme of production of cheese using ultra ltration, identi es the major advantages in its implementation.
Cheesemaking and buttermaking. 2014;(6):44-45
44-45
46-46
Microbiological safety at dairy farms with the preparation «Biopag»
Abstract
Reasons resulting in reduction of the microbiological safety at dairy farms are analyzed and possibilities of their positive solving with the aid of domestic polymer safe preparations «Biopag» for continuous complex disinfection of buildings, equipment and utensils and water preparation considered. The preparations can be also applied for medicinal purposes in the dairy cattle breeding.
Cheesemaking and buttermaking. 2014;(6):47-49
47-49
«The Golden Autumn - 2014»: the course for replacing import
Cheesemaking and buttermaking. 2014;(6):50-51
50-51
52-54