No 6 (2016)

Времена, когда в России производители продуктов мало знали о торговых марках и брендах, в прошлом. И флагманы отрасли, и небольшие сыродельные заводы в российской глубинке имеют маркетинговые службы, однако развитые страны ушли далеко вперед в области применения маркетинговых технологий. Западные потребители ждут коммуникационных решений и предложений по стилю жизни, выходящих за рамки потребительских свойств сыра. Россияне не столь взыскательны и зачастую не способны объяснить словами, что движет ими при выборе той или иной марки. Как правило, в ход идут ожидания, как явные, так и неосознанные. Одним из важных факторов выбора остается образ продукта. Сыр должен соблазнять и привлекать покупателя всеми способами. Создавая торговую марку, которая легко запоминается, производитель возводит барьер, не позволяющий вытеснить его продукт с рынка.

Comparative assessment of changes that occur in the course of the packed cheese storage has been carried out. For the study, different cheese was taken: semi-hard with low temperature of the second heating, soft and brine. Complex of the effects (storage temperature, gas formation activity of the starter microorganisms, barrier indices of the film materials, methods of packaging) was determined.

The process of the block cheese production in domestic and foreign equipment is considered. The equipment and technologies developed in the Siberian Research Institute of Cheese Making are presented.

New documents developed by the specialists of the All-Russian Research Institute of Cheese and Butter Making (VNIIMC) such as MP 012-2015 «Methodological issues concerning forecasting and prevention of the risks of lowering quality and keepability of processed cheese» and CTO VNIIMC 030-2015 «Processed cheese. Forecasting of keepability and storage life» are presented in the article. The documents allow to range parameters of the processed cheese production and storage according to the zones of risks of reduction keepability and to establish scientically based shelf lives taking into account specific production conditions and initial raw materials quality.

The organization of industrial processing of whey on the food purposes will ensure ecological safety, decrease the burden and costs of cleaning activities, in-crease the range of new functional products, gain additional profit. We offer to the enterprise to сгeate a greater variety of products through the introduction of the production of beverages from whey, including into their composition ingredients of vegetable origin: fruit syrups and juices, vegetable nectars and puree. The calculation of economic benefit of introduction in the production of vitamin whey drinks, packaged in Pure-Pak of 1 liter, showed that the net profit of the enterprise will in-crease significantly, sales profitability will be equal to 48 %.

Analysis of the existing methods for assessment of the level of cheese ripeness that is of great actuality related with need to classify cheese in accordance with common requirements to the foreign economic activity of the Customs Union for establishing concrete Customs duties is given in the article.

Research work has been carried out with the aim to study effects of dihydroquercitine on the keepability of the dairy butter quality. On the base of the scienti c data received that establish correlation of the quality indices of the dairy butter with application of dihydroquercitine (DKV) preventing spoilage of the product expediency of using food supplement DKV for extending shelf life of the dairy butter has been substantiated.

The range of the products of butter making produced by the Russian method is described: the dairy butter-traditional, with avors, low fat butter, butter oil, milk fat, butter and cream pastes.

Компания «АДАМАС» (от древнегреческого ASâpaç- «несокрушимый», «алмаз») работает на рынке пищевого оборудования c 1998 г. и сотрудничает со многими предприятиями отрасли СНГ и других стран. Компания награждена золотой медалью «Знак качества» экспертным советом Международного знака качества как производитель современного, высокотехнологичного оборудования.