No 5 (2016)

20-24 июня Всероссийский научно-исследовательский институт маслоделия и сыроделия провел ежегодное отраслевое мероприятие для специалистов молочной промышленности - Международную молочную неделю. Уже деcятый год подряд в Углич приезжают специалисты молокоперерабатывающих предприятий, отраслевых институтов, союзов, СМИ, представители российского и зарубежного бизнеса, предлагающие для молочной отрасли инновационные решения. В работе мероприятия приняли участие около 1 60 человек из 30 регионов России, а также из Белоруссии, Молдавии, Италии, Германии. Для участников форума была подготовлена обширная деловая программа - научно-практическая конференция «Актуальные проблемы молочной отрасли», профессиональный конкурс качества молочной и молокосодержащей продукции, мастер-классы, дегустации, круглые столы, технические экскурсии.

The market of the cheese «Parmesan» is discussed in the article. Production, special issues of technology, import, export are analyzed.

Information about possibilities and advantages of the 14-heads weighting doser installed at the factory Kerrygold Company (Great Britain) in the line for grated cheese packaging is given.

Потребление свежих сыров в России растет с каждым днем, приобретая при этом все большую популярность, поскольку варианты их применения практически не знают границ. Нежная и мягкая консистенция творожного сыра прекрасно подходит для приготовления самых разных блюд: начиная от бутербродов и разнообразных закусок до фаршированных изделий.

The article is devoted to finding solutions to the problem of production of dairy products with functional ingredients. Today it should be emphasized that dietary fibers are among the most promising and effective ingredients due to their versatility On the one hand, dietary fibers are used as technological additives changing the structure and chemical properties of food, on the other hand, dietary fibers are excellent functional ingredients that can have beneficial effects on both particular systems of the human body and the human body as a whole. The author presents the results of her own experimental research on the method of buckwheat bran preparation and bringing in. It is also offered to use a method of immobilization in the mixture of biopolymers for uniform spreading of the functional ingredient throughout the product mass. Based on the results of experimental research the technology of soft buckwheat bran cheese production is developed. The organoleptic and physical-chemical parameters of the product are determined. The schematic diagram of soft buckwheat bran cheese production is presented. The draft standard documentation for the soft buckwheat bran cheese production is worked out. The novelty of technology process is reflected in the invention patent.

We have developed the possibility of replacement of processed cheese traditional fat-containing components (butter and sour cream) by whey protein micro particulate. Validation of microparticulate mass fraction in pasty processed cheese has been made in accordance with organoleptic, physical - chemical and rheological indicators of the finished product. Cheese consistency is of the highest importance, as it is one of the basic indicators of its quality, which in uences the consumers demand. Cheese consistency becomes softer and more ductile with increasing of microparticulate mass fraction. Organoleptic estimation indicators correlated with the results of rheological data of processed cheese samples. The researches done allowed making the conclusion that whey protein micropartucate rational mass fraction is 15%. The developed technological solution of processed cheese production differs from traditional one by implementation of additional procedures of microparticulate receiving. The advantage of new technology is the replacing of expensive ingredients by the product of whey processing, increasing of nutrient and biological value, decreasing of calorie value and cost price of the developed processed cheese in comparison with traditionally produced ones.

Phenomenon of coagula formation processes in such biological systems as blood and milk are explained by special functional issues of calcium. The major part of the milk components bio-transformations at processing are involved to some extend with calcium ions. Physiological role of calcium in living organisms is shown and analogy is made with processes of milk coagulum receiving. The experiment is described that was made to find correlations of the ions calcium dynamics and active acidity in the process of acid coagulation of milk depending on preliminary temperature effects. Glucono-lacton was applied as an acidifying agent that allowed to homogeneously dose the ow of the H+ ions at constant temperature. The results obtained gave possibility to detail dynamics of the active calcium at coagulum formation by dividing coagulation process into three zones. In the first zone increase of the active calcium was due to the increase of its concentration in the water phase of milk. In the second zone, growth of the Ca2+ ions number is explained by their going out of the caseinate-calcium-phosphate complex (KKPhK). The third zone was characterized by the active calcium quantity in the process of coagula setting firm. It was established that changes of such technological parameter as milk storage temperatures have the most considerable effects on the intensity of restructuring of the KKPhK that leads to the changes of coagulation time and properties of the coagula received.

The article is a review of publications describing relations of the genetic markers of the kappa-casein and beta-casein with technological properties of milk.