No 3 (2017)

Basic trends of development of the cheese market in Argentina, dynamic of production, export, import, consumption are considered in the article.

The interview with the Director on the development of the company Foodland A.A. Dahnovich

Special issue of the technology used for manufacturing of the above mentioned cheese is presence in the technological scheme of cheddaring and thermo-mechanical treatment (or plastification) of the cheese mass These operations in case of the proper fulfillment provide receiving of the cheese with lay structure. Differences in the regimes of these operations effect degree of cheddaring, moisture content in the cheese mass and quality of the finished products as a whole. In the article analysis of the special items of cheddaring and plastification is given that allows to control quality of the finished product.

At the Department of the Technology of Baking, Confectionery, Macaroni and Grain Processing of the Voronezh State University of the Engineering Technologies the technology of the jell products with agar and soft cheese for sports nutrition has been developed. As a control samples the recipe of the marmalade «Jeleinyi formovoi» has been chosen for the development of the technology. Sugar and treacle have been removed from the composition of the formula and have been replaced by fructose on the dry matter basis. Quality of the raw materials and finished products was determined by conventional methods. Plastic strength of the jelly mass was assessed on the structure meter CT-1 every 15 minutes during 120 minutes. The highest value of the plastic strength 23,5 kPa was found in the jell mass with fructose: soft cheese ratio 75:25. If the quantity of the soft cheese in the product formula is more than 60 % there appears rather strong salty taste, and ability to maintain form becomes worse. Organoleptic and physical-chemical properties of the developed products were determined. Food and energy values were calculated. The daily requirement of the principle nutrients in the 100 g of the product developed was determined. The energy value is 630 ccal. The levels of protein, calcium, phosphorus, iodine, vitamin A, vitamins of the B group in the jelly product containing soft cheese increase. Technical documentation for the product marmalade «Snegurochka» was prepared. The jelly product with cheese contains high quantity of protein, and it can be recommended as a dessert in the sports men ration. New individual package will improve storage life up to 6 months.

In the article the relevance of application in a compounding of a fused processed cheese product of rice our and albumine is proved. The article describes distinctive features of these raw ingredients are described. The in uence of structure-forming properties of cereal components on quality of a ready-made product is investigated. The article establishes the in uence of amount of the brought rice our and albumine on organoleptic, physical and chemical and rheological indicators of a product. The author establishes the mathematical expressions describing dependence of quality indicators of a fused processed cheese product on the maintenance of the brought components on which basis the rational amount of the brought ingredients is established are received: albumine - 15 %; rice our - 5 %. It is established that it is necessary to include a stage of additional machining before melting in the traditional technological scheme of production of a fused processed cheese product that at the exit to receive the product meeting all declared requirements. Ways and the modes of preliminary preparation of mix of rice our and albumine are defined. Researches on studying of structure and properties of the developed fused processed cheese product are conducted. Quality indicators of a new fused processed cheese product in the course of storage are studied, on the basis of which the period of the validity of 120 days is established.

The mechanisms of spoilage of the dairy butter are outlined, effects of the composition of its components and temperature factor on the process. Keepability of the dairy butter manufactured by the Russian method -transformation of the high fat cream and by the classic method - cream churning is considered.

Temperature and duration of its action are considered to be not only integral parts of technological processes but also the most important factors effecting formation of the high fat milk products structure during manufacturing and further storage. The aim of the study was to find the most reactionary active zones at heating and cooling of high fat milk products and to compare the data received with parameters of production and storage of the products. Thermo-effectometry as a simple method of investigation can serve as an indicator of transformations taking place in certain temperature zones at heating and cooling of milk media and products received on the base of the media. Dynamics of the thermic effects of the pure milk fat, cream cheese and dairy butter with different fat contents has been studied. Characteristic temperature zones have been detected in the products studied that correspond to the processes of absorption (melting) and emitting (crystallization) of heat. Discrepancy of the temperature measurement at the thermo-scanning of the samples was 10 s. Comparative analysis of the dynamics of thermo-efficiency in the pure milk fat and cream cheese at their heating and further cooling in the temperature range of 0-93 °C was made. Dynamics of thermo-effects values of milk fat and three samples of the dairy butter with various fat contents at cooling in the temperature range from 30 to 0 °C was studied. Four cooling zones have been found in the investigated samples. Large discrepancies of the thermic effects values in the first crystallization zone and minimal discrepancy in the second zone of the crystals growth have been found.