No 5 (2011)

Technological operations that are usually carried out before the preparation of the milk mixture intended for cheese manufacturing and importance of each technological operation are discussed in the article.

Methods used for organoleptic evaluation of butter and cheese making products quality and requirements to the experts- degustators are given in the article.

The article deals with a new national standard on the conductometric method of the natrium chloride determination in cheeses and cheese products. Application of the method will allow improve the system of the production control of the mass share of the natrium chloride in the technological cycle of cheeses manufacturing and to make work of the laboratories personnel at the dairy sector easier.

The history of application and investigation of the milk clotting enzymes has been considered. Information is given about appearance of the first cheese making technologies, about ways of cheeses receiving and application of the milk clotting ferments in antique times and in the middle age period. Brief chronology of accumulation of new scientific knowledge about biochemical properties of milk and changes of general ideas about structure and functions of the milk coagulating enzymes, physical−chemical characteristics of caseins and mechanism of rennet coagulation of milk is given.

Results of the study of some technological properties of the industrial samples of milk coagulating enzymes (milk coagulating and proteolitic activities, chymosine and bovine pepsine ratio) are described. Recommendations for choosing relevant preparations are given.

The company «Danisco» has developed a new line of the starter cultures for the semi- hard cheeses production.

Advantages of the packaging equipment of the company Multivac are discussed after successful usage of the machinery at the cheese making enterprises.

The gel- filtration method of the soluble whey proteins received at heat treatment of skim milk is described in the article. Quantity composition of the whey proteins from milk is given.

The author tells how to increase pro tability of the dairy butter sales with the aid of the trade mark, targeted at the nal consumer.

Results of the investigations of the nanostructure of the dairy butter with vegetable food supplement - biopolymer inuline possessing functional properties are given.

Results of the study of the low temperature agent- liquid nitrogen effects on the quality indices of curds and dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains unique properties of the products during the long storage.