Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 3 (2017)
- Жылы: 2017
- Мақалалар: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7026
Articles
Who is eating cheese and how much
Аннотация
Сыр - один из наиболее питательных натуральных продуктов. Калорийность 100 г продукта колеблется в пределах от 250 до 450 килокалорий в зависимости от содержания жира (до 30 %) и белка (до 25 %). В сыре присутствуют витамины (А, группы В, РР и др.), минеральные вещества, ферменты, фосфатиды и органические кислоты. Усвояемость сыра достигает 98-99 %. Сыр играет важную роль в питании человека, однако его использование не универсально. В то время как во многих регионах мира потребление сыра находится на высоком уровне, есть регионы, где по разным причинам сыр не используют вовсе или употребляют в ограниченных объемах.
Cheesemaking and buttermaking. 2017;(3):5-9
5-9
10-11
The first meeting of the Cheese Makers Club took place
Аннотация
В рамках Молочного форума выставки «Молочная и мясная индустрия - 2017» прошло первое заседание Клуба сыроделов,организованное «Союзмолоко» и компанией ITE. В мероприятии приняли участие представители сыродельных предприятий России, а также фермерских хозяйств.
Cheesemaking and buttermaking. 2017;(3):12-13
12-13
14-15
16-18
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
Аннотация
Special issue of the technology used for manufacturing of the above mentioned cheese is presence in the technological scheme of cheddaring and thermo-mechanical treatment (or plastification) of the cheese mass These operations in case of the proper fulfillment provide receiving of the cheese with lay structure. Differences in the regimes of these operations effect degree of cheddaring, moisture content in the cheese mass and quality of the finished products as a whole. In the article analysis of the special items of cheddaring and plastification is given that allows to control quality of the finished product.
Cheesemaking and buttermaking. 2017;(3):20-21
20-21
22-22
The School of Cheese Makers in Ufa continues to work
Cheesemaking and buttermaking. 2017;(3):24-24
24-24
Direct vat starters «Igea»
Cheesemaking and buttermaking. 2017;(3):25-25
25-25
Yow to achieve stability of the semi hard cheese production
Cheesemaking and buttermaking. 2017;(3):26-27
26-27
Biological value of the new type of the brine cheese «Ironskii»
Аннотация
Experimental data concerning study of the amino acids and fatty acids composition of the brine cheese «Ironskii» made with addition of spices and aroma plants are given in the article. Application of the strains of the pure cultures of the lactic acid bacteria of local selection helps to eliminate some defects of the cheese and improve biological value.
Cheesemaking and buttermaking. 2017;(3):28-29
28-29
Application of the soft cheese in the recipes of the jell products for sports nutrition
Аннотация
At the Department of the Technology of Baking, Confectionery, Macaroni and Grain Processing of the Voronezh State University of the Engineering Technologies the technology of the jell products with agar and soft cheese for sports nutrition has been developed. As a control samples the recipe of the marmalade «Jeleinyi formovoi» has been chosen for the development of the technology. Sugar and treacle have been removed from the composition of the formula and have been replaced by fructose on the dry matter basis. Quality of the raw materials and finished products was determined by conventional methods. Plastic strength of the jelly mass was assessed on the structure meter CT-1 every 15 minutes during 120 minutes. The highest value of the plastic strength 23,5 kPa was found in the jell mass with fructose: soft cheese ratio 75:25. If the quantity of the soft cheese in the product formula is more than 60 % there appears rather strong salty taste, and ability to maintain form becomes worse. Organoleptic and physical-chemical properties of the developed products were determined. Food and energy values were calculated. The daily requirement of the principle nutrients in the 100 g of the product developed was determined. The energy value is 630 ccal. The levels of protein, calcium, phosphorus, iodine, vitamin A, vitamins of the B group in the jelly product containing soft cheese increase. Technical documentation for the product marmalade «Snegurochka» was prepared. The jelly product with cheese contains high quantity of protein, and it can be recommended as a dessert in the sports men ration. New individual package will improve storage life up to 6 months.
Cheesemaking and buttermaking. 2017;(3):30-31
30-31
Emulsification of milk fat replacers at cheese products manufacturing
Аннотация
Special features of emulsification of milk fat replacers containing low molecular emulsifier in skim milk depending on the milk fat replacer concentration, temperature, intensity and duration of emulsification are discussed. Recommendations are given related with optimization of the process.
Cheesemaking and buttermaking. 2017;(3):32-33
32-33
Application of the rice flour and albumin in the technology of the processed cheese product
Аннотация
In the article the relevance of application in a compounding of a fused processed cheese product of rice our and albumine is proved. The article describes distinctive features of these raw ingredients are described. The in uence of structure-forming properties of cereal components on quality of a ready-made product is investigated. The article establishes the in uence of amount of the brought rice our and albumine on organoleptic, physical and chemical and rheological indicators of a product. The author establishes the mathematical expressions describing dependence of quality indicators of a fused processed cheese product on the maintenance of the brought components on which basis the rational amount of the brought ingredients is established are received: albumine - 15 %; rice our - 5 %. It is established that it is necessary to include a stage of additional machining before melting in the traditional technological scheme of production of a fused processed cheese product that at the exit to receive the product meeting all declared requirements. Ways and the modes of preliminary preparation of mix of rice our and albumine are defined. Researches on studying of structure and properties of the developed fused processed cheese product are conducted. Quality indicators of a new fused processed cheese product in the course of storage are studied, on the basis of which the period of the validity of 120 days is established.
Cheesemaking and buttermaking. 2017;(3):34-37
34-37
Production of the soft cheese product using reconstituted milk
Cheesemaking and buttermaking. 2017;(3):38-38
38-38
Secondary packaging for cheese: up to date requirements of the market
Cheesemaking and buttermaking. 2017;(3):39-39
39-39
40-42
Keepability of the dairy butter produced by the Russian and classic methods
Аннотация
The mechanisms of spoilage of the dairy butter are outlined, effects of the composition of its components and temperature factor on the process. Keepability of the dairy butter manufactured by the Russian method -transformation of the high fat cream and by the classic method - cream churning is considered.
Cheesemaking and buttermaking. 2017;(3):43-45
43-45
46-48
Study of the high fat milk products by the method of thermo-effectometry
Аннотация
Temperature and duration of its action are considered to be not only integral parts of technological processes but also the most important factors effecting formation of the high fat milk products structure during manufacturing and further storage. The aim of the study was to find the most reactionary active zones at heating and cooling of high fat milk products and to compare the data received with parameters of production and storage of the products. Thermo-effectometry as a simple method of investigation can serve as an indicator of transformations taking place in certain temperature zones at heating and cooling of milk media and products received on the base of the media. Dynamics of the thermic effects of the pure milk fat, cream cheese and dairy butter with different fat contents has been studied. Characteristic temperature zones have been detected in the products studied that correspond to the processes of absorption (melting) and emitting (crystallization) of heat. Discrepancy of the temperature measurement at the thermo-scanning of the samples was 10 s. Comparative analysis of the dynamics of thermo-efficiency in the pure milk fat and cream cheese at their heating and further cooling in the temperature range of 0-93 °C was made. Dynamics of thermo-effects values of milk fat and three samples of the dairy butter with various fat contents at cooling in the temperature range from 30 to 0 °C was studied. Four cooling zones have been found in the investigated samples. Large discrepancies of the thermic effects values in the first crystallization zone and minimal discrepancy in the second zone of the crystals growth have been found.
Cheesemaking and buttermaking. 2017;(3):49-52
49-52
53-56