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No 2 (2015)
- Year: 2015
- Articles: 16
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6995
Articles
4-8
A small plant in the large country
Cheesemaking and buttermaking. 2015;(2):10-13
10-13
New possibilities of the company «Molkom»
Cheesemaking and buttermaking. 2015;(2):14-15
14-15
17-21
22-24
New vectors in the cheese products manufacturing
Cheesemaking and buttermaking. 2015;(2):25-26
25-26
Application of the phospholipase A1 in cheese making
Abstract
The role of milk phospholipids in the support of the fat phase stability and in the biochemical processes at cheese ripening is shown. Mechanisms of action of various types of the phospholipases and functional properties of the hydrolysed phospholipids are considered. Experimental data about application of the preparation «YeildMax PL » for natural and combined cheese production at the milk combine «Stavropolskii» are given. It was found that at the cheese «Suluguni» production level of casein fines and fat in whey after experimental cycle became lower as compared with that after control batch production on average by 40 %. Physical-chemical characteristics of cheeses of both experimental and control operations corresponded to the standards. Cheese yield increased by 8 %. At the rennet cheese manufacturing the yield was on average by 4 % higher. Experiments were carried our using ultrafiltration.
Cheesemaking and buttermaking. 2015;(2):27-29
27-29
Direct vat starters for the brine cheese production
Abstract
Possibilities to apply direct vat starters for the brine cheese production were studied. Recommendation were worked out for receiving high quality fresh and ripening brine cheeses. The «Osetinskii» cheese was chosen as an object to study as well as starters compositions and milk clotting preparations. For the brine cheeses with low temperature of the second heating the most suitable starters were found to be the starters consisting of the mesophilic lactic acid microorganisms of the species Lactococcus lactis and Lactococcus cremoris. In order to improve organoleptic characteristics the aroma forming micro ora of the ssp. Lactococcus diacetilactis was applied. Dry starter was added to the mixture when the vat was filling. The solution of the milk coagulating enzyme was introduced after increase of the titratable acidity by 1,3-1,50 °T. Cheese of good quality was received at the pH 5,5 at the end of self-pressing. It is advisable to apply starters combining lactic acid and aroma forming microorganisms to receive brine fresh cheese or the cheese with short ripening time. The starters containing thermophilic lactic acid microorganisms are recommended for brine cheese intended to be sold after proper ripening.
Cheesemaking and buttermaking. 2015;(2):30-33
30-33
Trends in the processed cheese market - new tastes and unusual combinations
Cheesemaking and buttermaking. 2015;(2):34-35
34-35
36-37
Microbial coagulant without preservatives for semi-hard cheese
Cheesemaking and buttermaking. 2015;(2):38-39
38-39
Use of products of complex processing of stevia for improvement of milk quality
Abstract
Effects of the phyto-feed supplement from the dried-up and crushed stevia leaves on an organism and quality of milk of highly productive cows of the Simmentalsky breed were studied. It was established that the studied additive given to the animals participating in the trials at the rate of 2 g per 1 kg of live weight for one feeding during the trial period (90 days) resulted in the growth of productivity of the animals by 10.3 %. Synthesis of milk constituents was effected as follows: fat - by 2,5 %, protein - by 3,8 %, lactose - by 6,8 %; improvement of technological qualities of milk according to the rennet test - by 17,4 %, according to the content of a-casein - by 7.3 %. Reduction of the milk prime cost was also established.
Cheesemaking and buttermaking. 2015;(2):40-42
40-42
43-46
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
Abstract
Principle physical-chemical characteristics of the secondary raw milk material - cheese whey were studied. Impacts of the above properties on the processes of extracting valuable whey components were analyzed. Experimental methods of assessment are outlined. Possibilities to determine quality of whey and products of whey processing taking into account physical-chemical properties are considered.
Cheesemaking and buttermaking. 2015;(2):47-49
47-49
Dairy components as factor of creation of structure of spread
Abstract
The expediency of introduction of dairy components into compounding of plant-and-creamy spreads is theoretically proved and experimentally confirmed. Physical-chemical and microbiological characteristics of dry milk raw materials used in the production technology of plant- and-creamy spread are investigated. Important parameters of a fatty base are the melting temperature, firmness, and the solid phase content in a certain range of temperatures. Firmness of the fatty base may be corrected by the content of the solid phase; it characterizes one of the important properties of solid fats and oils- its ability to attain required structure at given temperature. The higher is the content of the solid phase in a fat, the higher is its firmness. On the basis of the conducted studies on rheological, organoleptic, physical and chemical characteristics of plant- and-creamy spreads, it is established that introduction of dry whey, buttermilk, dry whole and nonfat milk highly in uences spread texture, making it lighter, and taste of finished product.
Cheesemaking and buttermaking. 2015;(2):50-51
50-51
52-56