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No 1 (2017)
- Year: 2017
- Articles: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7022
Articles
Cheese making sector in 2016
Abstract
2016 г. был вторым полным календарным годом, когда российские сыроделы работали в условиях продуктового эмбарго. Два с половиной года прошло с тех пор, как воплотилась в жизнь мечта многих из них - ограничить ввоз импортного сыра. Его не просто ограничили, поставки полностью запретили из основных стран - поставщиков дальнего зарубежья. Сыроделие оживилось, объемы производства стали расти высокими темпами, рост продолжился и в 201 6 г.
Cheesemaking and buttermaking. 2017;(1):4-9
4-9
Import and export of cheese and curds in 2015
Abstract
Foreign economic activity on the cheese and curds market is considered on the base of the Customs data about foreign activity of the Russian Federation in 2010-2015. Information is given taking into account the codes ТН ВЭД 04.06 «Cheese and Curds».
Cheesemaking and buttermaking. 2017;(1):10-13
10-13
Some issues of identification of the products of cheese and butter making
Abstract
The methods used to identify products of butter and cheese making in accordance with acting legislations are outlined in the article, and analysis of the identification methods is made. Attention is also paid to the methods of adulteration of the products of cheese and butter making with vegetable oils. The methods applied to control falsification are characterized, and mistakes that are often found at detection of the adulterated products are given.
Cheesemaking and buttermaking. 2017;(1):14-17
14-17
18-20
Normalization of cheese milk
Abstract
Технология, используемая для нормализации молока при производстве сыра, неизменна: в основном это центробежная сепарация для жиров и мембранная фильтрация для белков и других компонентов сырого молока. Однако при рациональном использовании систем управления можно оптимизировать данные процессы. Специалист Йорн Кюнзебек (Jörn Künsebeck), который возглавляет отдел разработки прикладных решений в области молочной продукции в концерне GEA, предлагает возможные пути получения выгоды.
Cheesemaking and buttermaking. 2017;(1):23-23
23-23
65 years of the JSC «VPS engineering Hradec Kralove» - traditions of the cheese making equipment quality
Cheesemaking and buttermaking. 2017;(1):24-25
24-25
What to do with curds whey?
Cheesemaking and buttermaking. 2017;(1):26-27
26-27
Whey protein microparticulate effect on melting property of cheese
Abstract
The microparticulate technology consists of ultrafiltration and thermo mechanical treatment of the protein concentrate obtained. Whey protein microparticulate is characterized by full-value compound, and organoleptic properties are compared with original milky creams properties. The effect of whey protein microparticulate on melting property of hard rennet cheese has been studied. This parameter is one o the most important functional and technological property when using of whey protein microparticulate in processed cheese technology. Cheese was manufactured according to the technology of cheese Litovsky. The microparticulate was added into the standardized milk mixture before coagulation. The melting ability of the produced cheese samples has been evaluated with the help of modified empiric test by Schreiber. It was established, that the melting ability of cheese was affected by whey proteins presence, the method of their integration into cheese structure and the level of ripening. Unripened cheese does not melt, young cheese slightly melts, and it is proved by the small area of the melted surface. The melting ability of cheese ix improved when the duration of cheese ripening increases. При увеличении продолжительности созревания способность сыра к плавлению улучшается. Proteolysis, which takes place with cheese ripening, provides «softening agent effect». The enclosed within cheese structure microparticulate particles do not form casein compounds, and as a result they do not prevent the destruction and the following softening of the structure. Cheese, produced with whey protein microparticulate, melts when ripened.
Cheesemaking and buttermaking. 2017;(1):28-29
28-29
New possibilities for semi-hard cheese with reduced fat content
Cheesemaking and buttermaking. 2017;(1):30-31
30-31
Effects of oxidation of the fat phase of spreads on their quality during storage
Abstract
This article presents a study on a set of indicators that can reflect an objective assessment of oxidative damage of spreads in order to establish their level of spoilage and influence of the composition of the fat phase of spreads on the changes of their characteristics during storage at two temperature regimes 3±2 °C and 9±1 °C.
Cheesemaking and buttermaking. 2017;(1):32-34
32-34
Milk fat replacers of the company «EFKO» with reduced level of trans-isomeres
Cheesemaking and buttermaking. 2017;(1):35-35
35-35
Study of the beetroot doses effects on the rheological properties of curds mass
Abstract
Modern trends in improving the range of cheese and curd obtained from it products promote a balanced food and biological value of products of a functional orientation with increased shelf life. The technological scheme of such products provide for the full and complex use of raw materials, increased yield of finished product, reduce energy consumption and ensure environmental purity of the product. As enriching additives, to enhance nutritional and biological value, and reduce charoenrat product, cottage cheese, full replacement of sugar sand, was the concentrated paste made from beetroot. The sweetness of the product is regulated by natural sweetener - stevia. Insertion additive composition has a high nutritional value because it contains vitamins, minerals, dietary fiber and can be used as functional additives to create products dietary purposes. The main rheological characteristics of dispersed systems is considered an effective viscosity. Experimental data showed that with increasing rate of shear over a sharp increase in viscosity occurs in the region of small velocities. So when the content in the cottage cheese 100 % sugar without any additives, the viscosity of the curds has changed from 20 PAs to 10 PA s, with increasing shear rate from 3 to 5 s-1. Effective viscosity increases with increasing shear rate, which corresponds to the highest stability of the structure.
Cheesemaking and buttermaking. 2017;(1):36-37
36-37
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
Abstract
In the medical science, calcium has been considered to be a mediator of various processes in the alive bodies. At milk processing all processes of bio-transformations of milk components in some measure are connected with calcium ions. Dynamics of the ionic calcium in milk is closely related with temperature and pH. It's worth to note that negative correlation between temperature and concentration of Ca2+ is very high. Suggestion has been made that calcium ions Ca2+ are the first that react to the outer temperature effects on milk. They support ions balance in order to keep algorythmes of the system functioning as a whole and this regards to both protein transformation and conditions in which fermentative reactions take place. The experiment has been carried out that allows establish correlation between Ca 2+ concentration in milk and its active acidity at temperature drop in. The temperature range studied was from 30 to 9 °C with discrete measurements 7 °C. The variants - 4 samples taken from the same portion of fresh milk - differed in consecutive order of passing through the predetermined temperature intervals. The graphic materials given demonstrate that independently of heating and cooling alternations there exist negative correlation between temperature and concentration of the ionic calcium coming to the unit. The highest stability of the Ca2+ concentration is characteristic for the temperature 30 °C. Maximum scattering of pH was observed at the temperature 16 °C that can be explained by coming of the micellar calcium over to soluble form. The results of the experiment demonstrate that alteration of milk cooling and heating in cheese making has certain effects on destabilization of casein micelles that support necessity to correct composition of salts influencing stability of protein components before pasteurized milk clotting.
Cheesemaking and buttermaking. 2017;(1):38-41
38-41
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Abstract
Advantages of the thermo-acid coagulation as compared with those of the traditional one at cream cheese production are outlined. The technology of the new type of cream cheese with wide range of fat contents has been developed. Results of the study of some technological parameters are given. Principal critical moments of the technological process chosen are discussed.
Cheesemaking and buttermaking. 2017;(1):42-45
42-45
Kaimak: history, situation and prospects of production in Russia and abroad
Abstract
Каймак - это не рядовой продукт, поэтому многие до последнего времени даже не догадывались о его существовании, хотя история каймака насчитывает сотни лет. Однако те, кому удалось попробовать этот уникальный продукт, с первого мгновения влюбляются в него.
Cheesemaking and buttermaking. 2017;(1):46-49
46-49
Traditional kinds of butterand cheese among the Bashkirs
Abstract
In the article on the basis of field ethnographic materials collected in the territory of the Republic of Bashkortostan, as well as historical and folklore sources it is said about traditional ways of making butter. It is known that the most ancient method used by many pastoralists included churning of butter in a leather tableware. The utensils are outlined. The method of preparing of butter in the cylinder churn using a wooden churn-staff is described. Dried or fresh curdy cheese product - kurut since ancient times was known to many other pastoral peoples. His role in a semi-nomadic way of life can not be overestimated. The study of milk products and beverages shows that changes in the customs and technology went as on line with natural developments related with improvement of farming methods, appearance of new products, expansion of means of their processing, as under the influence of the outside, with the expansion of ethnocultural contacts, borrowing technology, etc.
Cheesemaking and buttermaking. 2017;(1):50-52
50-52
Import and export of dairy butter in 2015
Abstract
The foreign economic activity of the Russian Federation on the market of dairy butter is considered based on the data of the statistics of the Customs for the years 2010-2015. As an example the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made of milk, milk pastes» has been taken.
Cheesemaking and buttermaking. 2017;(1):53-55
53-55
Packaging for elite cheese
Cheesemaking and buttermaking. 2017;(1):56-56
56-56