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No 5 (2015)
- Year: 2015
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7002
Articles
Production of cheese and curds in Russia in 2014 and in the first half of 2015
Cheesemaking and buttermaking. 2015;(5):4-7
4-7
Problems of cheese classification in the commodity turnover
Abstract
Existing problems of cheese classification in the practice of the commodity evaluation are considered. There are several cheese classifications based on various features. In the practice of foods assessment technological special items are not always considered to be of primary importance. Sensor, organolepic and instrumental evaluations are much more important. Cheese as a subject of the consumers demand should be characterized by such characteristics as composition (mass shares of fat and protein), shelf life, package design, price, authority of the producer, presence or absence of the preservatives and gen modified components.
Cheesemaking and buttermaking. 2015;(5):8-9
8-9
Production of the elite cheese in the terms of the Russian cheesemaking
Abstract
Analysis of the elite cheese made in Russia and abroad is given in the article. In the situation of the products embargo domestic cheese making plants try to occupy the elite cheese niche formed and to start manufacturing and increase production volumes.
Cheesemaking and buttermaking. 2015;(5):10-11
10-11
The company «Kaloria»: every customer should find goods according to his taste and possibilities
Cheesemaking and buttermaking. 2015;(5):12-13
12-13
14-17
Production of brine cheese from reconstituted milk
Abstract
Possibility of manufacturing of standardised ossetian type pickled cheese from reconstituted milk is established. It is necessary to carry out ripening of cheese at optimized temperature conditions with use of highly active starter cultures, to increase dosage of rennet on 5-7 %. Sparing modes of curd production and treatment and acidity reduction with the use of hot water addition are also recommended. Developed technology gives the possibility of manufacturing of pickled cheese with high biological value due to whey proteins involvement. This effect promotes to accumulate high concentrations of free amino acids. For example, concentrations of threonine, valine, methionine, phenylalanine, lysine and isoleucine reach 35-37 % of total amino acids quantity. This concentration in control sample of cheese was no more than 28-32 %. Total yield of target product increases on 2,5 %.
Cheesemaking and buttermaking. 2015;(5):18-20
18-20
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Abstract
Efficiency of applying preparations epophen and chelatone possessing adsorption properties in the cows ration with the aim to detoxicate nitrates and nitrites was studied in the course of experimental work. For the purpose four groups of animals of the Schwyz breed (ten cows in the group) were formed by the principle of the pares-analogues taking into account breed, live weight, date of the last insemination, productivity and milk fat level during the last lactation. The experiment was carried out for 305 days. No considerable differences in the milk yields with the natural fat level received from the control group (4147 kg) and from the trial group (4165-4252) in the course of lactation were established. Cow milk density was 27,71 °A at total solids content 12,15 %. The milk produced by the trial group was characterized by increased levels of the vitamin A by 49,86 % and the vitamin C by 53,80 %. The highest levels of fat and proteins as compared with the control were determined in the milk of the third group of cows and were by 0,19 and 0,20 % higher respectively. The milk produced by the cows of the third group was also characterized by increased levels of alpha-caseine by 3,88 % and simultaneous reduction of gamma-caseine by 3,73 %. The diameter of the caseine micelles in the milk of the third group was by 16,6 % higher than in the control. Nitrates and nitrites levels in the cheese samples made of the milk of the third group were by 72,19 % and 76,71 % lower respectively as compared with the control cheese samples.
Cheesemaking and buttermaking. 2015;(5):22-24
22-24
Microstructure of soft cheeses before and after the baro-vacuum drying
Abstract
Microstructure of the soft cheeses before and after dehydration in the medium of the variable pressure was studied. The experimental studies were carried out in the Kemerovo region. The soft cheeses «Adygeiskii», «Roquefort» and «Russian camamber» were taken as the objects of investigations. Locations and sizes of the main components of soft cheese were established as well as the micro-pores diameters and structure of the soft cheese «skeleton» after the baro-vacuum drying. After the baro-vacuum drying the average sizes of the micro-pores in the «Adygeiskii» cheese were 5-30 mkm, in the «Roquefort» - 3-40 mkm and 10-40 mkm in the cheese «Russian camamber». The most part of the fat globes in the «Roquefort» cheese after drying form large conglomerates with the size of more than 500 mkm. From all the cheeses studied the microstructure of the cheese «Russian camamber» was changed to the highest degree - after drying the structure becomes chaotic, many cavities are formed spread without order. The results of the study can be useful for the specialists working in the food sector.
Cheesemaking and buttermaking. 2015;(5):26-27
26-27
Looking for stable texture: how to overcome difficulties at the production of the «Mozzarella»
Cheesemaking and buttermaking. 2015;(5):28-29
28-29
Food fibers «Citri-Fi» in the production of processed cheese
Cheesemaking and buttermaking. 2015;(5):30-30
30-30
All the matter is in casein
Cheesemaking and buttermaking. 2015;(5):31-31
31-31
Everything for cheese, everything for cheesemakers
Cheesemaking and buttermaking. 2015;(5):32-33
32-33
«Dressing» for processed cheese
Cheesemaking and buttermaking. 2015;(5):34-34
34-34
36-36
The page of a technologist
Cheesemaking and buttermaking. 2015;(5):37-37
37-37
Sanitary treatment of cheese forms
Cheesemaking and buttermaking. 2015;(5):38-38
38-38
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
Abstract
New thermal resistant polimer and metallic-ceramic membranes have been created for operation of the membrane technique that makes it easier to choose chemical agents and high temperature regimes for cleaning. In the article data about impacts of the sanitarian cleaning regimes of the ultrafiltration plants on the indices of the sanitarian and hygienic state are given. The study of compatability of the nine types of the surface active substances with the structure of the membranes of the UF-module, their moistening, emulsifying and foam formation properties was carried out in order to determine rational concentration of the surface active agents in the cleaning agent for regeneration of the membrane plants. The results of the study demonstrated that concentrations of the five surface-active agents for good emulsifying of the mixtures of vegetable oils and milk fat (1:1) should be in the range 1,5-2,5 %.
Cheesemaking and buttermaking. 2015;(5):40-41
40-41
Tasty spread? It is simple!
Cheesemaking and buttermaking. 2015;(5):42-43
42-43
44-49
Are we using the DTA detect minor additives of substitutes of butterfat in butter?
Abstract
The possibility to detect the additives of milk fat substitute in butter using of differential thermal analysis (DTA) in the butter samples is shown. Endothermie peaks of the fat melting curves in the temperature range about 15-20 °C and 3-8 °C and exothermic peaks of the fat crystallization curves in the temperature interval of 12-15 °C are used for identi cation. Chromatographic data of content of 11 fatty acids in the butter samples were analyzed using control cards. These cards display the zone of permissible values of the content of the most important for the identi cation fatty acids. If at least one of the components is outside the permitted corridor value, it indicates the presence of milk fat substitute additives. DTA curves indicate the presence of additives into milk fat, even in those cases where the concentration of fatty acids in butter are within the limits of permissible values. Thermal properties of the fat phase are highly sensitive to the chemical composition of fats. The method of the DTA is complementary chromatographic methods in quality control of butter.
Cheesemaking and buttermaking. 2015;(5):50-53
50-53
The encyclopedia of butter making
Cheesemaking and buttermaking. 2015;(5):54-55
54-55