№ 4 (2013)

In the article one can find information about innovations in cheese making providing high efficiency and ecological safety of cheese production.

The technology for producing curds cheese on the basis of ultra- and micro filtration concentrates was developed.

Researches on de nition of zhirnokislotny structure of the Ossetian cheese and the Digor cheese are given in article with addition of aromatic plants. Data on the content of saturated and nonsaturated fatty acids are provided in cheeses.

Some issues of quality processed cheese and cheese products manufacturing are considered in the article. Recommendations are given concerning choosing ingredients and equipment.

На прошедшей в конце июня Международной неделе сыроделия и маслоделия (Углич) с докладом выступил менеджер по маркетингу сыра и молока в Европе компании Sealed Air Альдо Гальбуцера. В ходе мероприятия он любезно согласился дать интервью и ответить на ряд наших вопросов, касающихся особенностей маркетинга сыра в России и Европе.

New information is given concerning packaging materials from thermoplasts, paper, cardboard modified with the concentrate of antimicrobial supplements on the polymer basis «BACKO™-AMD». Methods applied for receiving new materials has been analyzed, results of the evaluations of their properties and usage in cheese making are described. Some examples of applying offered solutions in practice are given.

Advantages of using foam cleaning with the preparations of the company «KALVATIS» are considered.

On the eve of the Day of Healthy Nutrition - 30th of May the Russian butter makers met in Kaliningrad at the forum «A New National Product-New Horizons of Development» that was organized by the Union of Food Stuff Products of the Customs Union together with the Trade Chamber of the Kaliningrad region and the Baltic Food Union. The first in Russia specialized dietetic - preventive product the cream-vegetable butter was o cially introduces at the forum. The product is characterized by a very important advantage - balanced fatty acids composition and absence of trans-fats.

The article contains information about up-grading of the machines intended for making butter aimed at improvement of the functional abilities of the equipment.