Nº 4 (2006)

Comparing dynamics of cheese import from the Ukraine in January-April 2005 and 2006 years is given. Rather complication situation in the Russian cheese market is discussed.

Analysis of the state of affairs in the field of developments and manufacturing of the equipment for native cheese making is given in the article.

Strains of the propionic acid bacteria possessing the complex of technologically valuable properties were selected. Besides, the bacteria can grow at the temperature of Katunskii cheese ripening.

The main technological characteristics of the enzyme from the rain deer rennets have been studied in comparison with calf and bovine pepsins. It was found that according to some properties such as correspodence to the Shtork and Zegelka law, correlation of the milk coagulating activity with Ca ions concentration as well as sensitivity to urea activity the enzyme is close to bovine pepsin rather than rennet one. Besides the enzyme from the rain deer rennets is the less heat stable one as compared to bovine pepsin and rennet. Distinctive feature of the rain deer milk coagulating enzyme is its low absolute and relative proteolitic activity that proves the enzyme to be highly specific

This is a story about efforts undertaken in the Altai cheese making plant in the Altai region with the aim to increase volumes of Sovetskii cheese manufacturing. This can be done as a result of raw milk quality improvements, mechanization and automation of production and intensification of technological processes.