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No 6 (2017)


The cheese making plant «Ichalkovskii» in the vanguard of import replacing. The interview with N.V. Kireev

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Сыродельному комбинату «Ичалковский» в этом году исполнилось 88 лет. Это старейшее предприятие Республики Мордовия. Сегодня комбинат - лидер сыроделия в Приволжском округе, а выпускаемые сыры под торговыми марками «Ичалки», «Сыры Мордовии» - известный бренд по всей России. Возглавляет комбинат уже более 20 лет Николай Васильевич Киреев - талантливый руководитель и дальновидный стратег. Под его руководством завод полностью модернизирован, реконструированы цеха, оснащенные европейским автоматизированным оборудованием, организовано собственное производство высококачественного молока-сырья на современных фермах. Сегодня это агропромышленный холдинг, в его состав входят также сыроваренный завод «Сармич» - новое современное предприятие, построенное с нуля в 2011 г., и маслозавод «Починковский», где предстоят реконструкция и модернизация. Специально для нашего журнала Николай Васильевич рассказал о том, как работает предприятие сегодня и о планах на будущее.
Cheesemaking and buttermaking. 2017;(6):4-7
pages 4-7 views

Import and export of the dairy butter in 2016

Goroshchenko L.G.


The foreign economic activity on the dairy butter market is considered on the base of the Customs statistics of the foreign trade of the RF for the years 2011-2016. As an example the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made of milk; milk pastes» was taken.
Cheesemaking and buttermaking. 2017;(6):8-10
pages 8-10 views

Russian cheese making after three years of sanctions

Marshner U.
Cheesemaking and buttermaking. 2017;(6):11-11
pages 11-11 views

Production of milk products with protected name of the place of origin of goods

Mordvinova V.A., Onosovskaya N.N.


The European and domestic distinctive marks that characterize products manufactured in the concrete geographical region are considered. It is shown that to receive protective right for using name of the origin of goods it is necessary to have an objective proving base of the distinctive properties of the product.
Cheesemaking and buttermaking. 2017;(6):12-15
pages 12-15 views

The «Adygeiskii» cheese - all the «pros» and «cons»

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Cheesemaking and buttermaking. 2017;(6):14-15
pages 14-15 views

Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues

Zavorohina N.V.


Tasting assessment of the quality of cheese with the names protected by the origin and their analogues available on the market in Ekaterinburg has been compared. The method of the description-profile was used for the study.
Cheesemaking and buttermaking. 2017;(6):16-18
pages 16-18 views
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Usage of the HACCP principles in the organization of the starter cultures application in cheese making

Sorokina N.P., Kucherenko I.V., Kuraeva E.V.


Usage of the principles of the HACCP system is considered in relation with organization of the process for starters application in cheese production.
Cheesemaking and buttermaking. 2017;(6):20-23
pages 20-23 views

Soft cheese «Globozum»

Funk I.A., Dorofeev R.V., Ott E.F.


Functional properties of probiotic products, including cheese, due to the presence of biologically active ingredients (lactobacilli, bifidobacteria, propionic acid bacteria, etc.) that affect on the physiological condition of human body systems. Conducted research on the selection of strains of probiotic microorganisms in the composition of starter cultures for soft cheese, defined the number of beneficial microorganisms during storage of the product. Conducted research on the selection of strains of probiotic microorganisms in the starters for soft cheese, defined by the number of beneficial microorganisms during storage of the product. According to research results, the composition of the bacterial starter cultures included strains of Lactobacillus plantarum, Bifidobacterium adolescentis, Propionibacterium freudenreichii spp. freudenreichii and lactococci. The content of the probiotic micro ora in the cheese during the 10 days was at 106-108 CFU/g. We have developed a «Globozum» technology probiotic soft cheese (Specifications
Cheesemaking and buttermaking. 2017;(6):24-25
pages 24-25 views

The history of the rennet from the company Chr. Hansen

Lapshevich I.
Cheesemaking and buttermaking. 2017;(6):26-27
pages 26-27 views

Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone

Mironenko I.M., Usatyuk D.A.


Application of glucono-δ-lactone (GDL) as a multifunctional component of the technologies in different branches of the industry has been analyzed. Results of the study of the pH dynamics at solving GDL in pasteurized water, skim and whole milk at the dose 0.5% and thermostat treatment at 370C are shown. Results of the modeling experiment of the thermo-acid coagulation of the 15% fat cream are outlined the aim of which was to study the way of the GDL introduction (as a powder and water solution) and its doses and effects of the way on the dynamics of thermo-effects (rate of the temperature growth) in the course of the samples heating. The GDL doses studied were in the range of 0.1-0.6%. The samples were scanned on the experimental plant of the Siberian Research Institute of Cheese Making in the temperature range 0-1000C. Considerable differences in the dynamics of thermo-effects depending on the physical state of the coagulant (powder or solution) and the introduction doses studied were established. At pilot production important impacts on the physical-chemical properties of the cheese were confirmed of both coagulant dose and the way of its addition. Results of the organoleptic evaluation of the experimental cheese and are given and the normative physical-chemical indices ensuring stable quality of the finished product. Effects of the parameters studied on the cheese yield and moisture content are outlined. The advantages of using water solution of the GDL as compared with the powder were established and confirmed by graphic and tables materials. The dose of the DGL gas been found providing completeness of the thermo-acid coagulation, obtaining of the predetermined organoleptic indices and stable yield of the finished product. The normative and technological documentation for the cream cheese «TvoroJych» was approved.
Cheesemaking and buttermaking. 2017;(6):28-33
pages 28-33 views

The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing

Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.


The article deals with microbiological risks associated with raw materials, which are used for the production of processed cheese. The results of studies of the bacterial contamination of raw materials intended for melting, of the effect of emulsifying salts, of the melting temperature of the cheese mass and of the temperature of storage of the finished product on the basic micro ora of raw materials and the finished product are presented. The levels of microbiological risks from different groups of microorganisms present in raw materials are shown for the quality of the finished product. An algorithm for detecting the level of microbiological risks, the source of which is various types of raw materials used in the production of processed cheese, is given.
Cheesemaking and buttermaking. 2017;(6):34-37
pages 34-37 views

The page of a technologist

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Cheesemaking and buttermaking. 2017;(6):37-37
pages 37-37 views

Production of the liquid complex enzyme preparations using membrane methods

Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.


Research works related with receiving of liquid complex ferment preparations for cheese making with application of the membrane methods for separating and concentrating are outlined.
Cheesemaking and buttermaking. 2017;(6):38-39
pages 38-39 views

Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin

Rudometov A.P., Belenkaya S.V., Shcherbakov D.N., Balabova D.V., Krieger A.V., Elchaninov V.V.


The enzymatic stability of liquid preparations of recombinant chymosin (rCn) in the presence of sodium chloride and sodium benzoate (Na-Bz) was investigated. Addition of sodium chloride at a concentration of 10%, leads to a decrease in milk-clotting activity (MA) of the rCn sample by 46 %. The introduction of Na-Bz at a concentration of 0,4 % does not affect the activity of rCn preparations. Simultaneous application of NaCl (10 %) and Na-Bz (0,4 %) reduces the rCn preparations activity by 45 %. Monitoring of MA of control and test samples was carried out for 6 months. Found that during long-term storage MA of control product (without additives) has decreased by ~16 %. The most stable was the samples containing 0,4 % Na-Bz -MA loss was ~11 %. The greatest losses of MA observed in the samples containing 10 % NaCl and 10 % NaCl+0,4 % Na-Bz - by ~21 % and ~19 %, respectively. It is concluded that, to increase the stability of liquid preparations rCn its necessary to optimize the concentration of sodium chloride and choose a buffer with an effective buffer capacity in the range of stability of the chymosin.
Cheesemaking and buttermaking. 2017;(6):40-43
pages 40-43 views

Processing of whey with the use of large porous ceramic ultrafiltration membranes

Titov S.A., Klyuchnikov A.I., Venikov V.O., Korysheva N.N., Polyanskiy K.K.


The article presents the results of experimental studies of the process of ultrafiltration of whey with the use of large porous ceramic membranes «Tupolev-Plaza». The structure of the ceramic membrane was studied by scanning electron microscopy, and the absence of shrinkage of the membrane was shown at operating pressures of 0,08-0,38 MPa. An experimental setup based on ceramic membranes and an algorithm for its operation under various operating conditions are considered. The process of ultrafiltration of whey in the presence of a polarization layer on the surface of a ceramic membrane has been investigated, a pulsed regime has been proposed for reducing the phenomenon of concentration polarization. The permeate of milk whey was studied by spectroscopy, the protein content in the permeate was equal to 23 % of the protein content in the starting serum. The selectivity of the «ceramic membrane-polarization layer» system over the protein was 0,77. The expediency of using large-porous ceramic membranes in the process of ultrafiltration of whey is proved.
Cheesemaking and buttermaking. 2017;(6):44-47
pages 44-47 views

Dynamics of the strength of the fermented milk gels with kappa-carrageenans

Dimitrov V.G., Shchetinin M.P., Nikolaeva E.A.


Application of carrageenan in fermented cheese products is considered in the article. Structural and mechanical properties of rennet gels with the addition of various types of kappa-carrageenans have been studied. In addition, clots with the addition of protein and dietary fibers as consistency correctors have been studied. Comparison of the strength and elasticity of clots showed an improvement in the structural and mechanical properties when using a complex of ingredients. It was concluded that carrageenan can be used in combination with dietary fiber and proteins in the resource saving technology of fermented cheese products.
Cheesemaking and buttermaking. 2017;(6):48-50
pages 48-50 views

Polysaccharides in the dairy cattle feeding

Buryakov N.P., Kosolapov A.V., Malkov M.A., Danikova T.V.


Results of the study of addition of polysaccharides to the ration of the high productive cows during the first 90 days of lactation are given. Full value feeding of dairy cows is based on meeting their demand in all the nutrition elements in quantities needed and in the correct ratios that can be achieved by maximal application of the high quality feeds. However high energy expenditures for milk formation during the first days of lactation can not be completely covered by the nutritive substances of the ration. Carbohydrates are considered to be a main source of energy for cows. In case of their deficiency the level of glucose in the liver reduces, and reserves of the organism start to work. Polysaccharides are applied to improve energy levels in the animals' body. It has been shown that introduction of polysaccharides in the high productive cows ration allows to reduce feeds quantity per unit of produce. Thus, when 150 g of polysaccharides per head per day were used the concentrates expenditures per 1 kg of the milk received with natural fat content in the 2nd test group decreased by 13,7% as compared with the control group. When 100 g of polysaccharides per day per head were added this index was 343,4 g that is by 6,8% lower than in the control group. In the second test group better index on the expenditure of EKE - 0,75 per 1 kg of milk was received, and this is by 8,54% lower in comparison with the control group. Analysis of crude protein digestibility showed that the lowest digestibility (71,3%) had animals of the control group and they received 1 kg of molasses per day in the ration. Introduction of 150 g polysaccharides per day per head led to real increase of digestability of crude fiber that was maximal in the animals of the second test group and was by 7% above the result in the control group. The trend of decreasing acetic acid content in the rumen liquid and increasing of the propionic and butyric acids levels in the cows receiving 150 g of polysaccharides per head per day has been observed. It has been established that the group of bacteria utilizing lactate in the rumen were rather sensitive to the increase of polysaccharides concentrations, and at the concentration of polysaccharides 150 g per head per day sharply increased activity. In the blood of the cows of the second test group, glucose concentration was by 5,22% higher in comparison with the control group, and this is a sign of more intensive energy supply and intensification of protein synthesis processes in the organism.
Cheesemaking and buttermaking. 2017;(6):51-54
pages 51-54 views
pages 55-56 views

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