{"title":"Leading Cheese-Industry Regions on the Russian Market","authors":"N. Suray","doi":"10.21603/2073-4018-2023-4-19","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-19","url":null,"abstract":"The article introduces a map of Russian regions with the highest production volumes of cheese and cheese products. The author traced the production dynamics, described the current pattern of cheese consumption, and revealed the prospects for the domestic cheese industry, which proved to be a highly-profitable and promising market niche. The best practice analysis of cheese producers with the best quality rating made it possible to formulate the basic success principles for Russian cheesemakers.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"133 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Starovoitova, L. Tereshchuk, M. Kurbanova, Tat'yana Filimonova
{"title":"Oxidative and Hydrolytic Spoilage of Fatty Raw Materials in Dairy Products","authors":"K. Starovoitova, L. Tereshchuk, M. Kurbanova, Tat'yana Filimonova","doi":"10.21603/2073-4018-2023-4-16","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-16","url":null,"abstract":"Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"33 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"New Technology for Functional Cream Cheese Fortified with Cryopowders","authors":"N. Dunchenko, V. Yankovskaya, S. Kuptsova","doi":"10.21603/2073-4018-2023-4-15","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-15","url":null,"abstract":"The research tested the conformity of a new cream cheese formulation to consumer expectations as an organic and functional product. A qualimetric modeling made it possible to introduce turnip cryopowder into the traditional cream cheese formulation. The turnip cryopowder proved to be an effective multifunctional component. Not only is it a natural flavor and thickener, but it is also a source of vitamin C, silicon, vanadium, and cobalt. The research revealed the combined effect of the mass fraction of protein and fat in the curd base and the share of turnip cryopowder on the consistency of the finished product. The mathematical dependences obtained made it possible to program a particular viscosity. The sensory evaluation demonstrated the high consumer properties of the new cream cheese fortified with turnip cryopowder. The research broadens the range of domestic organic dairy products fortified with vitamins and macro- and micronutrients.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"60 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Biotechnology of production of soft cheeses from a mixture of cow’s and goat’s milk with functional ingredients","authors":"Natalya Gavrilova, N. Dunchenko","doi":"10.21603/2073-4018-2023-4-1","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-1","url":null,"abstract":"The aim of this research is to develop a biotechnology of soft cheeses with func-tional ingredients based on a mixture of cow’s and goat’s milk taken in a ratio of 60:40, subjected to acoustic cavitation at 75 kHz and an exposure time of 17 min. To achieve the research aim, the tasks of selecting and determining the number of functional ingredients, determining the technological parameters of the production of soft cheeses with their use were solved. As a result, the biotechnology of two types of soft cheeses «Dieticheskij» and «Funkcionalnyj» has been developed. In the biotechnology of soft cheese «Dieticheskij», a complex preparation «Bivestin-lacto» containing cultures of probiotics Bifidobacterium longum MS-42, Lactoba-cillus plantarum 8PA-3 and dietary fiber «Citri-Fi» of medium grinding was used as a functional ingredient. Soft cheese «Funkcionalnyj» is enriched with a biocomponent containing probiotic cultures of Lactobacillus acidophilus La-5, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, as well as «Selexen» – a source of selenium, «Curcumin» in micellar form and dietary fiber «Citri-Fi». Their organoleptic, chemical, microbiological parameters, as well as nutritional, energy value and shelf life have been determined.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"32 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Criterial Aspects of Functional Cheese Production","authors":"Ol'ga Skryabina, D. Ryabkova","doi":"10.21603/2073-4018-2023-4-4","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-4","url":null,"abstract":"The cheese production industry is currently expanding its range of highly-competitive functional products. As a result, it needs to embrace new raw materials and develop new methods of economic assessment. Cheese quality depends on various production criteria while product sales depend on effective risk management mechanisms. The current research featured risk criteria for a new functional cheese. The research objective was to develop a set of production efficiency indicators. The study was performed on the premises of the Department for Animal Feeding and Private Animal Science, Omsk State Agrarian University (Omsk, Russian Federation), and relied on standard sensory, chemical, and microbiological studies. The controlled factors included enzymic operations and their effect on the active acidity and shelf life of the finished product. The resulting risk management tools were able to minimize the effect of hazardous factors at this stage of production on the quality of the finished product. The scientific novelty was confirmed by patent for invention No. 2791553 C1, 03/10/2023.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"52 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Valentina Mordvinova, I. Delitskaya, Galina Sviridenko, D. Vakhrusheva
{"title":"Effect of Lipolytic Enzymes on Sensory Properties of Low-Fat Cheeses","authors":"Valentina Mordvinova, I. Delitskaya, Galina Sviridenko, D. Vakhrusheva","doi":"10.21603/2073-4018-2023-4-14","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-14","url":null,"abstract":"Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"39 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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