No 6 (2015)

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.

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.

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.

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».

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.

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.

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.

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.