No 1 (2015)

Маслосыркомбинат «Михайловский» входит в Группу компаний «KRAUN». Его производственная мощность рассчитана на переработку 200 т молока в сутки, изначально ориентированного на выработку сыра «Чеддер». В настоящее время комбинат является единственным из молочных предприятий Волгоградской обл., на котором действует сертифицированная система менеджмента качества. Мы взяли интервью у директора и главных специалистов комбината.

Developments in the world cheese making are analyzed. Problems of milk cheese suitability are considered as well as prospects of the famers' cheese making in Russia.

Rheological characteristics of the processed cheese undergo considerable changes at different temperatures. Among the principle rheological properties the most essential effect on the hydro-mechanical and heat processes at the processed cheese production render the viscous characteristics of the cheese. Impacts of various temperature regimes of melting on the rheological characteristics of the processed cheese with added roe and milt of the Baltic herring (sprats) were studied. The study was carried out with the aid of the devise Brookfield DV-II+ that is a program digital viscosimeter showing current recording of dynamic viscosity and limits of uidity. According to the analytical-experimental data it was established that during packaging of the cheese mass in the melted state at the temperature 650C the optimal meanings of the dynamic viscosity and limits of uidity should be 1100cpz and 50 Pa. correspondingly. It was established, that increase of the product melting temperature results in the decrease of the dynamic viscosity of cheese. Gradual lowering of the uidity limit was also observed. Results of the study demonstrated that optimal melting temperature during 10 min. is 85 °C as far as at this value maximum approach of the results both of the dynamic viscosity and uidity limits to the ideal meanings was observed. Microbiological properties were assessed at the accredited microbiological laboratory of the ichthyopathology and hydrobiology chair of the FGBOU VPO «KGTU». The results showed that coli bacteria were not found in 0,1 g, yeasts and moulds did not exceed requirements to the processed cheese. The micro ora of the processed cheese was presented by the thermoresistant types of microorganisms: thermophilous rods and cocci, sporeforming aerobic and anaerobic bacteria. The pathogenic micro ora including p. Salmonella and Listeria were not detected in the samples. The regime offered provides microbiological reliability of the product.

The technology of separate pasteurization of milk raw materials using baro-membrane processes (ultrafiltration) for more efficient utilization of milk constituents is offered. Investigations carried out showed that the technology comply with the requirements of present day production.

Items of standardization of the products of butter making under the terms of introduction of the Technical Regulations of the Customs Union are considered. New standards on the product of butter making are given.

Effects of the quality and safety indices of the starting milk raw materials on the quality and safety indices of the sweet cream non-salted butter “Kresfyanskoe" were studied. Standard methods for assessment of the quality and safety indices were used. The dairy butter is characterized by high energy value, it is easily digestable, it contains vitamins soluble in fats and lecithin. Factors that reduce food value of the dairy butter are considered to be low content of polyunsaturated fatty acids and high cholesterol level. Food additives are applied in butter manufacturing: food color carotene, salt, aroma substances for improving taste of the sweet cream and sour cream butter. For low fat butter and butter paste preservatives, stabilizers and emulsifiers are used as well as the vitamins A, D, E. The fat phase of the dairy butter should contain fat from cow milk. As a result of the study tracebility of the quality and safety indices in the chain from raw milk to the finished product was established. Dynamics of changes of antibiotics, micotoxins, (a atoxin M1), pesticides (hexachlorciclohexan, DDT and its metabolites), toxic elements (lead, arcenic, cadmium, mercury ), radionuclides (cesium-137, stroncium-90) was established as well as microorganisms count in raw milk and butter, received by cream churning. Improvement of the methods of analysis for assessment of the safety indices with development of the express-methods is offered and conducting of the sanitarian-hygienic measures at products manufacturing.