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No 6 (2015)


Is it possible to make cheese like the Swiss one in Russia?

Sviridenlo Y.Y., Mordvinova V.A.


Analysis of the up-to-date situation in cheese production, import and export in the RF is given in the article. Problems of the cheese making sector in the existing economic conditions are outlined as well as the ways of their solution. Possible directions of cheese making development including policy of the enterprises related with products range are discussed.
Cheesemaking and buttermaking. 2015;(6):4-6
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The days of the Altai cheese in Barnaul

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В сентябре традиционный праздник сыроделия в Алтайском крае собрал на своей площадке 19 молокоперерабатывающих предприятий. Участие в гастрономическом фестивале приняли такие производители края, как Рубцовский молочный завод филиал ОАО «Вимм-Билль-Данн», Барнаульский молочный комбинат, группа компаний «Киприно», «Модест», «Алтайская буренка», «Холод», ЗПС «Плавыч», «Рикон», Салаирский маслосырзавод, АКХ «Ануйское», Куяганский маслосырзавод, Солонешенский маслосырзавод, «Продвижение», группа компаний «Столица молока», «Любава», ИП Кокорин и др.
Cheesemaking and buttermaking. 2015;(6):7-7
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Replacement of the import: consumer needs quality cheese

Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.


Situation and prospects of development of the Russian cheese market are outlined. Structure of the range of the products, cheese quality, prices policy, demand and consumption are also discussed.
Cheesemaking and buttermaking. 2015;(6):8-9
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Russian cheese making in the conditions of crisis and antisanction prolongation

Marshner U.
Cheesemaking and buttermaking. 2015;(6):10-13
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Production of goat cheese in the world and in Russia

Rybalova T.I.


Dynamics of the development of the milk goats breeding is considered and production of goat cheese in the world and in Russia is also discussed.
Cheesemaking and buttermaking. 2015;(6):14-18
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Goat milk. How to make dreams come true

Mironenko I.M., Usatyuk D.A., Bondarenko N.I.


The history of the goat breeding in Russia, its economic expediency are outlined in the article. Compositions of cows and goats milks are compared. Technological special issues of the cheese from the goat milk manufacturing are considered. Some interesting facts about goats and goats' milk are given.
Cheesemaking and buttermaking. 2015;(6):19-23
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Innovative domestic polymer materials with improved protective action for cheese

Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.


New information about protective materials with improved complex of quality indices, antimicrobial and antioxidant activities is given. Characteristics of the new materials existing in the form of films, compositions and coatings intended for extended maintaining of the cheese and cheese products quality during storage and sale are analyzed. Some examples of the solutions offered and complex technologies for reduction of cheese losses are described. The effect of their application can be increased by combining the solutions with application of disinfection of the critical points at an enterprise using the disinfecting agent «BIOPAG-D».
Cheesemaking and buttermaking. 2015;(6):24-27
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Novelties at the exhibition «World Food-2015»

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В Экспоцентре с 14 по 17 сентября проходила 24-я Международная выставка питания - признанная площадка для вывода новых продуктов на российский рынок. Выставка дает возможность как небольшим, так и крупным предприятиям увеличить объемы и расширить географию продаж. В этом году выставка приобрела особое значение - она проходила в условиях необходимости замещения импортной продукции, прихода на российский рынок новых поставщиков, особенно это коснулось молочного рынка. В выставке приняли участие более 1500 компаний из 70 стран, порядка половины участников - российские компании.
Cheesemaking and buttermaking. 2015;(6):28-28
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Assessment of risks at the production of the cheese «Rossiiskii»

Dunchenko N.I., Mikhailova K.V., Popova A.V.


The indices ensuring safety and quality of the cheese in accordance with the Federal Law N184 «About Technical Regulation» and the Technical Regulation of the Customs Union «About safety of milk and milk products» (TP TC 033/2013) are considered. The base of production risks negatively effecting requirements of consumers to the quality of the cheese «Rossiiski» was compiled. The informative-matrix model (IMM) of the processes resulting in cheese defects was developed with the aim to evaluate importance of the reasons and possibilities of defects. The method of experimental assessments was chosen as a methodology for evaluation of the importance of the factors that make it possible to quantitatively characterize impacts of the factors on defects development. The informative-matrix model of risks of defects arising at the production of the cheese «Rossiiskii» was scientifically grounded. Coefficients of weight of the reasons were established and ranged. Four possible critical control points of the technological process were determined.
Cheesemaking and buttermaking. 2015;(6):30-32
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Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein

Konovalov A.V., Il’ina A.V., Serova T.A., Zvereva E.A.


Molecular-genetic characteristic of the cattle of the Yaroslavl breed in the farm of the JSC «Mihailovskoe» situated in the Yaroslavl region was studied according to the gene of kappa-casein (CASK).The Yaroslavaskaya breed is considered to be the most genetically heterogenous among the other breeds. At present five diagnosed alleles of the kappa-casein gene were detected in the breed. The Yaroslavskaya breed (pure breed animals and animals of the Mihailovskii type) raised in the herd of the JSC «Mihailovskoe» is of great value for selection practice as a carrier of the valuable from the ecomonic point of view B-allele of the kappa-casein. Analysis of the genetic structure of the population demonstrated predominance of the A allele (0,60) of the kappa-casein gene over the B allele (0,40) in the pure breed animals and 0,80 and 0,20 correspondingly in the animals of the Mihailovskii type. The pure breed heifers of the Yaroslavskaya breed with kappa-casein BB are characterized by high yields and really the highest fat and protein contents that exceed average fat and protein levels in the milk of the cows with genotypes AA and AB by 273,155 kg of milk, 0,10,0,09% fat and 026,0,04% protein correspondingly. Cheese manufacturing from the milk produced by the cows with the BB genotype appeared to be most efficient as compared with cheese manufacturing from the milk received from the cows of the genotypes AA and AB. The highest level of profitability was achieved at production of cheese from the milk of the pure breed cows with the genotype BB -86,83% and the lowest was noted when the milk of the animals with genotype AA (71,80%) was used. The highest level of profitability was received at production of cheese from the milk of the cows with the genotype AA - 123,72% and the lowest profit was observed at cheese production from the milk of the AB genotype cows -80,69%. It is offered to make the DNA-testing of cows and breeders by the kappa-casein genotype in order to apply genetic markers for protein content increasing and improvement of cheese suitability of milk.
Cheesemaking and buttermaking. 2015;(6):33-35
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Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania

Kokaeva M.G., Temiraev R.B.


For many decades the mining enterprises situated in the Alagir region of the Republic North Ossetia - Alania have been extracting rock rich in zinc, lead and other metals. Heavy metals from rock were carried out with waters of melting snow and rainwaters and fell in the Ardon river. When ploughlands of the Alagir and Ardon regions of the Republic were irrigated with this water the soil became polluted with heavy metals as well as with nitrates because of the intensive usage of the nitrogen fertilizers for the agricultural purposes. As a result, surplus accumulation of the toxicants mentioned was found in the feeds and milk products manufactured in the regions. In order to improve ecological safety of milk and milk products produced in the technological zone of the Republic North Ossetia - Alania the experiment was carried out with lactating cows. The preparation adsorbent toxi-nil and vitamin C were added to the ration with surplus levels of zinc, lead, cadmium and nitrates. It was found that the most effective impacts on milk productivity, physical-chemical characteristics of milk and cream were obtained when these additives were applied together. Concentrations of the fat soluble vitamin A in the milk and cream of the experiment animals increased by 652°% and that of the ascorbic acid - by 48.5% at the simultaneous reduction of the heavy metals levels, nitrates and nitrites. The mass share of fat in milk increased by 027% and of protein - by 023% as compared with the results of the control group. In the course of the study when simultaneous addition of the preparations toxi-nil and vitamin C was used increase of the nitrate reductase activity of xanthine-oxidase in the milk and cream of the lactating cows of the second experimental group after homogenization was observed that promoted additional self-clarification of milk and milk products from nitrates and nitrites. As a result, ecological safety have also increased.
Cheesemaking and buttermaking. 2015;(6):36-38
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Rheological properties of the curds masses with the paste from Jerusalem artichok

Polyanskii K.K., Juravlev A.A., Magomedov M.G., Varvarina O.E.


The main rheological property of the disperse systems is considered to be the effective viscosity - the property of the system to resist relative movement of its layers. Many food industry processes are associated with mechanical impacts on a product that is in the visco-plastic state. In the production of curds products such processes include mixing, mass plastisizing etc. Of great importance is also transportation of the semi-finished product between the operations in the pipe - lines. In all these cases the choice of the technological equipment, determination of the operating regimes and its work is defined by physical, mechanical and especially rheological properties of processed food or moving masses, semi-finished and finished products. When creating the optimal processes that provide a high quality finished product, it is necessary in almost every case to study a whole range of rheological, physical and mechanical properties that characterize the behavior of the curds masses under the in uence of mechanical stress on the part of the working bodies of machines. Experimental data have shown that when shear rate increases the sharp viscosity reduction occurs at low speed range. Thus at the content of sugar in the curds 100% without supplement addition viscosity of the curds mass changed from 10 to 8 Pa at shear rate increase from 11 to 17 s -1. The research work demonstrated that effective viscosity decreases with shear rate increase that corresponds to the greatest destruction of the structure.
Cheesemaking and buttermaking. 2015;(6):40-42
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The influence of stabilizers on the quality indicators of cream cheese

Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.


The paper presents the research findings influence stabilizers «Geleon» and «Pectin» (E 440) on qualitative indicators of cream cheese. Used a whole cow's milk produced in the Republic of Mari El. Milk is delivered to the laboratory of the department technology of meat and dairy products Mari-foot state university after his initial processing on the farm. 3 samples investigated: 1 control, 2 samples of skim milk m.d.zh. 0,05 % were made stabilizers «Geleon» and «Pectin» in an amount of 0,5 % by weight of skim milk. Low yield finished defatted protein mass was observed in the control batch, with addition of a stabilizer «Geleon» finished product yield is increased by 5 %, adding a stabilizer, «Pectin» - 3 %, compared with the control. This is due to the fact that serum stabilizers prevent settling, by increasing the water holding capacity and improve the strength of the clot milk protein. Researches rheological surface properties of cream cheese consistence and characterize in an objective manner the quality of the product. The quantity of adhesion in the control batch was 517 Pa, whereas in the experimental variant -477 Pa, while the second embodiment - 357 Pa. Reduced adhesion test samples compared to the control, indicates that the stabilizers «Geleon» and «Pectin» have lower adhesiveness, which positively affects the organoleptic characteristics of the product. Thus, the advantage of manufacturing technology cream cheeses using stabilizers «Geleon» and «Pectin» in an amount of 0,5 % as compared with the control allowed us to obtain a higher yield of the finished product with excellent organoleptic and physico-chemical-telyami display.
Cheesemaking and buttermaking. 2015;(6):43-45
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Products with milk fat replacers for healthy nutrition

Konopleva G.F., Lapshina L.V.


Данная статья предназначена в большей мере для работников молочной отрасли. По роду своей работы технолог сопровождения продаж тесно сотрудничает с технологической службой и службой внутреннего контроля предприятий молочного направления. Случается, что эти работники негативно относятся к использованию заменителей молочного жира (ЗМЖ) в производстве молокосодержащих продуктов. Использование ЗМЖ устойчиво ассоциируется с обманом покупателя и рекламной информацией о вреде пальмового масла, транс-изомерах, опасных для здоровья человека. Аргументированных доводов при этом не приводится. Подчас, уже используя ЗМЖ в технологии молокосодержащих продуктов, их производители имеют недостаточные знания о них.
Cheesemaking and buttermaking. 2015;(6):46-47
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Study structure formation processes cheese products for specialized power

Moliboga E.A.


This article presents the results of the study of structure-tion melting cheese products, developed according to the complex technology of processed cheese and cheese products for specialized food, which is an essential element, is intensive technology and curd cheese to melt. This technology is based on the revitalization process of lactic acid micro ora of concentrates by adding Wednesday factors contributing to the growth of starter micro ora, is a product of the enzymatic hydrolysis of milk proteins (enzymatic proteolysis) cells, and metabolites of lactic acid bacteria, in order to improve the quality and accelerate the ripening of cheese. During the development of complex technology, special attention was paid to the preservation of native properties and chemical composition of protein, vitamins, and minerals that some change in the process of compulsory process operations as pasteurization, homogenization, melting. Feature of the technology of processed cheese and cheese products is that milk proteins in the production of doubly exposed thermal and physical treatment, therefore, certain changes milk proteins are more significant, as well as changes in the vitamin and mineral composition. We have investigated the protective properties of biopolymers, peptides, modified proteins, trace elements, with respect to proteins of raw milk and cheese mass (before and after melting), which allowed to pick up the required number of test substances that reduce, to some extent change the protein fractions, improve vitamin and mineral composition of the experimental processed cheeses and cheese products, as well as providing for new products of high biological value by the stabilization of food components, including proteins, vitamins and minerals. All the components and ingredients of the formulations processed cheese and cheese products experimentally substantiated in accordance with the functional orientation. On the elements of complex technology developed and approved regulatory and technical documentation, technological novelty and prescription decisions re ected in the patents of the Russian Federation.
Cheesemaking and buttermaking. 2015;(6):48-50
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Packaging of the dairy butter as a factor to prevent butter falsification

Vyshemirskii F.A., Smirnova O.I.


The article is devoted to the improvement of culture of the dairy butter selling, convenience of its usage and items of keepability. The schemes and technologies of packaging of the dairy butter in Russia and abroad are considered. The items of expediency of the dairy butter repackaging during the after-production period and possible in this connection falsification of the type and quality of the product are analyzed. It is offered to revoke or to limit the practice of repackaging in this country.
Cheesemaking and buttermaking. 2015;(6):51-54
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