No 4 (2016)

С 20 по 24 июня 2016 г. во ВНИИ маслоделия и сыроделия состоялась ежегодная Международная молочная неделя. В рамках форума традиционно прошел конкурс качества молочной и молокосодержащей продукции. На дегустацию было представлено 143 образца молочных продуктов из разных регионов России, включая Республики Северная Осетия - Алания, Мордовия, Башкортостан, Алтайский, Красноярский, Краснодарский, Пермский, Ставропольский края, Брянскую, Белгородскую, Вологодскую, Воронежскую, Владимирскую, Калужскую, Кировскую, Костромскую, Ленинградскую, Московскую, Нижегородскую, Орловскую, Смоленскую, Тамбовскую, Тюменскую, Ярославскую, Пензенскую, Ростовскую, Тульскую, Омскую области. Образцы своей продукции представили 91 предприятие, в том числе пять небольших предприятий фермерского производства. Ассортимент представленных образцов - продукция сыроделия - 63 образца; маслоделия: масло из коровьего молока - 39 образцов, спреды - 1 образец; кисломолочная продукция - 40 образцов; творог и творожный продукт - 20 образцов.

21-22 апреля компания Sealed Air - ведущий поставщик упаковочных материалов и оборудования провела семинар для сыроделов из разных стан, где обсуждались новые тенденции и концепции сыродельной отрасли -новые возможности расширения продаж, развития брендов, повышения операционной эффективности, новые подходы для привлечения клиентов, инновационные упаковочные решения. Семинар проходил в Париже в выставочном центре «Пакфорум», который был создан компанией Sealed Air в 2002 г. Выставочный центр открыт для специалистов в течение всего года, здесь можно увидеть инновационные упаковочные решения и оборудование, познакомиться с разработками компании. В настоящее время компания имеет представительства в более чем 60 странах и дистрибьютерскую сеть в 175 государствах, в России и странах СНГ успешно работает более 20 лет. Sealed Air была пионером по внедрению инновационной технологии «CRYOVAC®» для созревания сыра в пленке в нашей стране, разработчик и владелец уникальной технологии и системы упаковки CRYOVAC® BDF для порционной упаковки сыров. В 2011 г. компания вывела на российский рынок упаковку «Darfresh®», что также повлияло на развитие в нашей стране производства сыров в порционной упаковке. В этом году в работе Международного семинара для сыроделов приняли участие ведущие производители сыров премиум-класса - сыродельный завод «Ичалковский» (Республика Мордовия) и компания «Киприно» (Алтайский край).

One of the promising areas in the covering the cheese deficiency may be the wide development of the production of the soft cheeses. The research of the market and of the own assortment of the enterprises showed that the introduction in the production of the soft cheese will allow to increase the coefficient of the completeness of manufactured assortment of production, will increase profitability, will cover the needs of customers in this group of cheeses. The application of the proposed measures, in practice, is advantageous for the enterprise, both in terms of economic efficiency and in terms of the strengthening of its own position in the target market, of the improving of the product range.

The market of the foreign and domestic bacterial starters for production of various cheese types is analyzed and practical recommendations are given how to apply the starters.

Advantages of applying disinfecting means of the prolong action «Biopag» produced by the «Institute of Ecological and Technological Problems» (ROO IEJP) for providing good sanitarian state are discussed in the article. Results of application in practice for prophylaxis and liquidation of undesirable microflora at the cheese making plants are given.

Approaches to the development and application of means and ways to clean equipment for spreads manufacturing -equipment for melting milk fat replacers and butter are outlined. For the melting equipment of the closed type where circulating method of cleaning (CIP-cleaning) is used high alkali agent that does not give foam was created and regimes of its application were tested in the production site. The melting equipment of the open type is advisable to clean with the aid the cleaning compositions based on the enzymes mixture (protease and lipase), and this method is considered to be the promising one.

To reduce sugar level and improve food value the jelly product on the base of curds mass with addition of the concentrated paste with Jerusalem artichoke was developed. Optimal ratio of melasse and curds mass 1:1 was chosen in the recipe of the jelly product made with agar. Natural low calorie sugar replacer ste-vioside was applied as a sweetener that has no medical-biological restriction for using in the food products manufacturing. Stevioside quantity in the recipe was calculated with the account of its sweetness coefficient (Csw = 300) and quantity of the melasse replaced. The jelly formed marmalade made according to the unified recipe «Jelly formed» by traditional method was taken as a control sample. Rheological properties of the jelly masses, organoleptic and physical-chemical indices of the products quality were determined. Food and energy values were calculated. Technical documentation was prepared (TC, TI, RC)

Effects of the variability of milk on ability to rennet coagulation were studied. Titratable acidity (°T) and active acidity (pH), calcium levels in skim milk were determined. The rennet coagulation was assessed by the cup of the VNIIMC and by the time of curd appearance. The rennet, bovine pepcine and chicken pepcine we used as coagulants. Correlation between active and titratable acidities and results received with the cup of the VNIIMC was evaluated. The pH value appeared to be the most stable index (the average 6.69 and standard deviation 0,05). Maximum variations were observed in the results received with the VNIIMC cup (2,85 and 0,7 correspondingly). It was shown that activity of the rennet powder, bovine pepcine and chicken pepcine greatly depends on the concrete milk sample and is not compensated by the pH correction. For the enzymes tested natural level of calcium in milk in the range from 113 to 134 mg % (deviation is approximately by 20%) is not connected by dependence with time of rennet coagulation. Complex preparations containing rennet, bovine and chicken pepcines are more sensitive to the change of milk as compared with rennet: the relative impact of some separate components of the complex preparations can become stronger or weaker in various milks. The conclusion was made that physical-chemical indices (acidity and calcium level) do not allow foresee rennet properties of milk. It is impossible to expect standard behavior of the milk clotting enzyme preparations of varying compositions in the random samples of natural milk.