No 1 (2012)

Conceqeunces of joining the World Trade Organisation under existing terms for development of the dairy sector of Russia in 2012- 2015 are analysed. Necessary support measures till 2020 are offered.

Items of cheese classi cation according to the international standards and the OKP codes are considered in the article.

This is an article summarizing information about milk as a raw material for cheese making, about impacts of some factors on the principle indices of cheese suitability of milk, technological process and nish product quality.

Quality of the ultra- pasteurized milk and dairy butter produced at the milk combine «Ryazanskii» has been evaluated. Presence of trans- isomers in accordance with the State Standard GOST R 52253-2004 «Butter and dairy paste from cow milk» was determined. It was established that all the samples tested contained only milk fat. The analyzed milk products corresponded to the requirements of the GOST R 52253-2004 by the fatty acids content in milk fat.

In article the data on working out of technology smelt of cheese product with use as the basic raw materials of protein- carbohydrate weight developed on technology of cottage cheese is cited.

One of the largest companies on the fat and oil market the Corporation «SOYUZ» is summarizing results of the activity during the current year.

The problem of the saturated fats taxation is discussed. The company AAK offers some alternatives to the milk fat in all food sectors including cheese making.

The company «BK Giulini» («KC Vityaz») for more than 10 years has been exclusively selling starter cultures of the trade mark Lyofast of the Italian company «Sacco» for the dairy and cheese making sectors of Russia. Demand for the starter cultures intended for manufacturing of natural cheeses both traditional for Russia and that produced in Europe has considerably increased during recent 5 years.

Advantages of using the duplex systems of the company «Kizelmann» for cleaning pipelines are discussed. Application of the systems results in considerable decrease of the product losses.

Preparations for protecting coating of cheeses that allow considerably improve quality of the products are considered.

Ваше му вни ма нию пред ла га ет ся ком плект обо ру до ва ния про из вод ства ООО «Квар цМет» для выра бот ки сам опрес сую щих ся сыров, обла дающих высоки ми потре би тель ски ми свой ства ми, типа «Лам бер», «Оль тер ма ни» и «Ново Рос сий ский», фор му е мых наливом или насыпью.

Possibilities and expediency of using co-extruded lm «Depol P» as a packaging material for the products of butter making are discussed in the article. Comparison is made between the maintenance of the dairy butter and spreads qualities in the lm and in the aluminium foil.