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No 2 (2017)


Production of cheese and curds in Russia in 2016

Goroshchenko L.G.
Cheesemaking and buttermaking. 2017;(2):4-7
pages 4-7 views

The cheese world

Rybalova T.I.
Cheesemaking and buttermaking. 2017;(2):8-13
pages 8-13 views

We reveal the secret of the successful production of the new type of cheese

- -.
Cheesemaking and buttermaking. 2017;(2):14-15
pages 14-15 views

The school of cheese makers has been opened in Ufa

Kanareikina S.G.
Cheesemaking and buttermaking. 2017;(2):16-17
pages 16-17 views

THE SCHOOL OF A CHEESE MAKER. Complex investigation of the technological process of cheese manufacturing

Mayorov A.A., Sidenko Y.A.


The methodology developed at the Siberian Research Institute of Cheesemaking allows to receive data about dynamics of milk coagulation in the identical samples of milk, rheological characteristics of the coagulum, cheese yield, mass share of moisture, syneresis rate and loss of total solids with whey.
Cheesemaking and buttermaking. 2017;(2):18-21
pages 18-21 views

The method to determine mass share of total calcium in milk and products of cheese making

Lepilkina O.V., Tetereva L.I.


The complexonometric express method worked out in the All-Russia Research Institute of Cheesemaking for determination of the mass share of total calcium in raw and reconstituted milks, milk mixtures with normalized fat contents for cheese production, cheese and cheese products including processed ones is considered.
Cheesemaking and buttermaking. 2017;(2):22-23
pages 22-23 views

Effects of the way of the milk mixture normalization on the hard cheese quality

Delitskaya I.N., Mordvinova V.A., Lepilkina O.V., Myagkonosov D.S.


Classic grates cheese in Italy is produced from raw milk that is not subjected to temperature and mechanical effects: normalization is carried out by staying the milk, skimming and mixing of partially skimmed milk with fresh whole milk. In Russia, cheese is made only of pasteurized and normalized milk received using separa-tor-normalizer. In the article the impacts of the method applied for milk mixture normalization at grated cheese production on changes of free fat and organoleptic indices in the course of ripening are analyzed.
Cheesemaking and buttermaking. 2017;(2):24-25
pages 24-25 views

Dependence of the processed cheese quality on the selected regimes of smoking

Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.


Results of the study of the regimes of the processed cheese and cheese products smoking and their impacts on the physical-chemical and organoleptic indices of the sausage processed cheese and cheese products are given in the article.
Cheesemaking and buttermaking. 2017;(2):26-28
pages 26-28 views

Question - reply

Mordvinova V.A.
Cheesemaking and buttermaking. 2017;(2):29-29
pages 29-29 views

Effects of the spore microorganisms on the quality and keepability of processed cheese

Babkina N.G.


Information about study of the temperature regimes of storage and their effects on the quality of processed cheese is given.
Cheesemaking and buttermaking. 2017;(2):30-31
pages 30-31 views

Special features of the technology of the brine cheese «Ironsky» production

Vlasova J.A.


The main technological operations of the process for production of «Ironsky» cheese with addition of aroma spices are given in article. Special feature of the production of the cheese is speci c operation - drying out of cheese and introduction of the strains of pure cultures of lactic acid bacteria of local selection. The obtained experimental data of the organoleptic, physical -chemical and microbiological indices of quality of cheese «Ironsky» are given in article.
Cheesemaking and buttermaking. 2017;(2):32-33
pages 32-33 views

Process of cheddaring in cheesemaking

Mironenko I.M.


The cheddaring process is discussed in the article from the technological point of view and general theory of cheesemaking. Cheddaring is described as a process of rebuilding of the cheese mass structure due to reorientation of links between polymolecular associations of milk ( casein micelles and fat globes). The algorithm of the cheddaring process is explained by the natural cycle of milk components transformations in the rennets of milk calves. There exists the acid-alkaline range (pH 5.3-5.1) in which certain dynamics of interactions between protein, fat, mineral and water phases of milk has been laid. The role of the carbonate buffer of milk in the restructuring of cheese mass is shown. At the production of the group of cheeses with marked cheddaring process the cheese mass spontaneously structures (with rapid increase of acidity) and obtains aky-fiber texture that is usually associated with the structure of «meat of a chicken breast» that is the result of the high speed of the process. From the point of view of the general theory of cheese making all the cheeses go through the stage of restructuring of protein carcass due to the change of intermolecular links - only in different rates regimes. In the course of the rennet cheese production there is a moment when the structure starts to transform from separate cheese grains into the monolith texture. In the technologies of all types of rennet cheese at first the process of milk medium acidification (microbial or with acids) takes place and then the cheese mass starts to alkaline. The known point of the pH value 5.15+0.5 defines the shift of the active acidity dynamics and tells about redistribution of links in the cheese mass.
Cheesemaking and buttermaking. 2017;(2):34-38
pages 34-38 views

Gelatin in cheesemaking

Zadorojnyi E.
Cheesemaking and buttermaking. 2017;(2):39-39
pages 39-39 views

Marmalade with adding cottage cheese and concentrated sugarbeet paste

Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.N.


Group of pastille and jelly products are with high content of sugar and low nutritional value. To reduce the content of sugar and increase the nutritional value of the product was developed jelly product on the base of cottage cheese with the adding of a table beet concentrated paste. In the recipe of jelly products on agar. was selected the optimal ratio of the molasses mass and cottage cheese - 1:1. As a sweetener was used natural low calorie sweetener - stevioside, which has no medical and biological contraindications in use in food production. Formulation quantity of stevioside was calculated on the base of its sweetness factor (Ksl=300), based on the amount of replaced molasses. As a control sample was selected tin jelly marmalade produced by uni ed formula «jelly tin» in the traditional way. Were determined rheological terms of jelly masses, the organoleptic and physico-chemical terms of products quality. Was calculated nutrient and energy value. Was developed a package of technical documentation.
Cheesemaking and buttermaking. 2017;(2):40-41
pages 40-41 views

Optimization of the cheese ripening process

- -.
Cheesemaking and buttermaking. 2017;(2):42-43
pages 42-43 views

Efficient treatment of cheese vats brine

Davidyan G.G.


Advantages of the modern system for reliable purification of cheese vat brines have been considered.
Cheesemaking and buttermaking. 2017;(2):44-45
pages 44-45 views

The disinfecting agents «Biopag» for prophylaxis, fighting with moulds and hygienic safety of an enterprise

Efimov K.M.


Information about the series of the domestic innovative nontoxic disinfecting agents «Biopag» (registered trade mark) developed, produced and sold by the company ROO «UTEP» (the Institute of the Ecological-Technological Problems) is given. The preparations are characterized by the unique spectrum of the antimicrobial, long disinfecting, deodorizing action, safe for people and surroundings. The preparations are highly efficient and are recommended for the complex disinfection of the production areas, equipment, ventilation systems and air conditioning. They are allowed to be used in the cattle breeding, dairy industry including repairing.
Cheesemaking and buttermaking. 2017;(2):46-47
pages 46-47 views

How to make the most tasteful spread?

Osad’ko M.I.
Cheesemaking and buttermaking. 2017;(2):48-48
pages 48-48 views

The seminar of the company «EFCO» at the exhibition «Prodexpo - 2017»

- -.
Cheesemaking and buttermaking. 2017;(2):49-49
pages 49-49 views

Russian production of the dairy butter and spreads in 2016

Goroshchenko L.G.


Dynamics of the dairy butter and spreads production in the federal districts of Russia is considered. Analysis of the statistical data for2016 is given.
Cheesemaking and buttermaking. 2017;(2):50-52
pages 50-52 views

Universality of the Russian method of the dairy butter production

Vyshemirskii F.A.


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.
Cheesemaking and buttermaking. 2017;(2):53-56
pages 53-56 views

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