No 5 (2017)

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

Goat milk market in the world and in the RF is outlined. Special issues of the goat milk composition are shown. Cheese suitability properties of goat milk as compared with those of cow milk are discussed. Some technological techniques to improve cheese suitability properties are given. Varieties of the goat milk cheese have been studied.

Process of thermo-acid coagulation of cream with fat content 15% has been studied when water solutions of glucono-δ-lactone (GDL) and citric acid have been used as acidifying agents. Brief characteristics of gluc onic acid and GDL are given, their properties and ways of receiving. Advantages of using GDL at the thermo-acid way of milk mixtures coagulation are shown. Results of the model experiment carried out to study thermo-acid cream coagulation on the pilot plant developed at the FGBNU SibNIlS are given. The method of thermo-effectometria was used to find out differences in the rates of temperatures changes (thermoeffects), and zones of the intensive structures formation were defined at heating normalized cream with different acidifies. Results of the modeling experiments allowed choose regimes of the thermo-acid coagulation when test production of cream cheese was carried out in the laboratory. Organoleptic profile of the tasting assessment of the experimental cheese depending on acidifying agents applied and three chosen coagulation temperatures (85,90 and 95 °C) is given. At all the regimes of the thermo-acid coagulation the score evaluation of the cheese with GDL was higher than evaluation of cheese with citric acid. Differences in the organoleptic assessment of pilot cheese are explained by the differences in the process of cream coagulation depending on acidifier. Differences in the duration of the processes of coagulation and self-pressing of the pilot cheese have been also found. The results received demonstrate perspective of using GDL in the thermo-acid cheese production.

Разработана технология плавленого сырного продукта с добавлением функционального растительного ингредиента - куркумы. В процессе разработки технологии плавленого сырного продукта авторы особое внимание уделяли созданию рецептуры, не противоречащей основным канонам проектирования функциональных пищевых продуктов. Особенность рецептуры - использование куркумы, которая является антиоксидантом и природным антибиотиком. Значительное количество витаминов группы B (B1, B2, В3, В6, В9), А, С, К, Е, входящие в ее состав эфирные масла, селен, йод и фосфор подтверждают пользу куркумы. Экспериментально установлено оптимальное количество внесения растительного ингредиента в пищевой функциональный продукт.

Developing new functional products with the use of whey, we solved several problems: we rationally used secondary raw materials with high biological and nutritional value, we protect the environment, and we received a product with an increased biological value, contributing to an increase in muscle mass and that can be applied as a supplement to food. Whey protein is considered the best source of high quality protein. Proteins of milk whey (lactalbumin, lactoglobulin and immunoglobulin) have the highest rate of cleavage among whole proteins. The amino acid composition of whey proteins is closest to the amino acid composition of human muscle tissue, and the content of essential amino acids and branched chain amino acids (BCAA) - valine, leucine and isoleucine whey proteins exceeds all other proteins of animal and vegetable origin. Protein snacks provide the daily need of an adult with calcium by 36,5 %, potassium - by 20,96 % and magnesium - by 13 %. Production of protein snacks is based on the preparation of dough consisting of dry whey protein concentrate and avoring substances (dried basil, garlic, paprika, Provence herbs) and further baking. This product contains about 80 % protein by weight of the product.

Review of the varieties and properties of coatings used in the production of smoked processed sausage cheese and cheese products has been made. Formation of quality indices of the smoked sausage cheese and cheese products depending of the barrier properties of the coating, smoking regimes, types and physical-chemical characteristics of the product to be packed has been analyzed.

In the article importance of arbitration methods and qualification of experts working in the controlling organizations in identifying falsification of milk products with vegetable fats have been underlined.