No 2 (2017)

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.

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.

Information about study of the temperature regimes of storage and their effects on the quality of processed cheese is given.

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.

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.

Advantages of the modern system for reliable purification of cheese vat brines have been considered.

Dynamics of the dairy butter and spreads production in the federal districts of Russia is considered. Analysis of the statistical data for2016 is given.