No 2 (2016)

Dynamics of the prices on the Russian market of the dairy butter, cheese, curds is analyzed using o cial statistics published in the «Weekly average consuming prices (tariffs) for some goods and services» in the RF and in the separate regions of the country.

The main raw material intended for the dairy butter production in the RF and in the majority of foreign countries is considered to be cow milk and only in some separate regions buffalo, goat and ship milk is applied for receiving of butter. Certainly composition and properties of the butter made of various milks will be characterized by their own special features. In the given article special properties of the butter received from goat milk are discussed.

The market of functional products including products of butter making is considered in the article.

Basic trends of cheese production, consumption and trade in Brazil have been considered. The forecast of cheese market developments in the Brazil up to 2020.

Special issues of the low fat semi-hard cheese production are outlined and practical recommendation are given how to remove defects, improve consistency and taste properties.

Chemical composition, functional-technological and therapeutic properties of the vegetable complex (VC) from green buckwheat intended to be added to the curds product have been studied. Taking into account normalized physical-chemical indices (mass share of moisture not more that 60%, titratable acidity - nor more than 160 °T) and harmonized taste, smell and color it was established that quantity of the vegetable complex in the recipe should be 30% of the curds base mass. The way to introduce the vegetable complex in the curds base has been determined: by swelling at the temperature 40 °С during 30 min in small quantity of water with regulation of the mass share of moisture by additional introduction of whey powder (10%). The developed product has the following physical-chemical characteristics: the mass share of moisture - not more than 60%, acidity - not more than 190 °T, activity of water at the end of shelf life - 0,90. It was found that the curds products micro ora depending on the components composition changes during the storage time as follows: from 42 to 7·103 cfu/g (traditional recipe) and from 2,8 to 5·103 cfu/g for the curds product with vegetable concentrate from green buckwheat. The summary antioxidant activity was as follows (by quercetine): control-0,0107 mg/g, trial - 0,014 mg/g. Addition of the vegetable complex of green wheat to the recipe of the curds products promotes fortification of the latter with important biologically active substances possessing antioxidant properties. It was found that chosen vegetable complex positively effects quality indices of the curds product taking into account formation of organoleptic and physical-chemical indices.

In article complex innovative classification of cheeses and their substitutes by fundamental classification signs - with use of a hierarchical method of classification, and by additional signs with use of a facet method is offered. Thus the combined method based on a combination of hierarchical and facet methods of classification is used.