The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.

A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk

In this study, it was aimed to determine the effect of some production parameters on the characteristics of butters made from whey, which is an important dairy by-product, and creams obtained from milk. The acidity values of milk, whey, cream, and butter were respectively detected as 0.17±0.00%, 0.13±0.01%, 0.22±0.01%, 0.24±0.01%, 0.26±0.00%, 0.25±0.01%, fat values were respectively detected as; 3.50±0.14%, 0.60±0.19%, 39.0±0.34%, 43.0±0.35%, 80.0±0.46%, 84.0±0.42% and protein values were respectively detected as; 3.30±0.19%, 0.68±0.03%, 0.93±0.12%, 0.54±0.03%, 0.51±0.02%, 0.58±0.00%. 10 saturated and 7 unsaturated fatty acids were detected in cream and whey butter samples. It was seen that the most common fatty acids were palmitic, stearic, myristic and oleic acid, and the amount of oleic, stearic and linoleic acid was higher in whey butter. In conclusion, we can state that whey, which is an important dairy residue, can be used as an alternative raw material in butter production.

Analysis of consumer demand and Russian butter market

The analysis of the butter market is carried out, data on the volumes of butter production in Russia from 2011 to 2020 are presented. With the help of regression analysis, a forecast of the prospects for the production of butter for 2021-2022 was given. The results of a sociological survey of consumers are presented.

Butter production taking into account the analysis of consumer demand

The analysis of the butter market is carried out, data on the volume of butter production in Russia from 2011 to 2020 are given. With the help of regression analysis, the forecast of butter production prospects for 2021-2022 is given. The results of a sociological survey of consumers are presented.

Setting the critical control points according to the HACCP system for the production of butter by whipping cream

The article highlights the features of butter production by the method of hammering cream in batch and continuous butter makers and the stages of implementation of the HACCP system in butter production. The preparatory steps and principles of the system used in the development of the HACCP plan are considered. To obtain a safe and quality product, a preventive approach was developed, which is based on the principle of critical control points in the analysis of hazards. For this purpose, we used regulations and recommendations harmonized with international state standards. Analyzing the method of butter production by hammering cream in a periodic and continuous way, we identified the disadvantages of the technology for increased microbial contamination at the stages of preparing cream for hammering and adding fillers. According to SSU 4399: 2005 “Butter. Technical conditions”a description of the finished product was made with the characteristics of the composition of the product, the state of the packaging, the duration and conditions of storage of the product, consumer practice. In the flowchart of butter production by the continuous method of knitting cream together, technological operations are presented with the specification of additional operations and actions: storage of skim milk and cream, addition of salt and dye, and the resulting packaging materials. Hazards that can affect the safety and quality of the oil have been analyzed and identified. With the help of prerequisite programs, critical control points in butter production have been established: pasteurization of cream; cooling and physical maturation of the cream.It was found that the corrective actions for monitoring control at critical control points are chemical measurements: determination of active and titratable acidity of cream and microbiological studies. The points of control of butter production were determined, indicating the control indicators: pasteurization mode, bacteria of the Escherichia coli group, the number of mesophilic aerobic and facultative anaerobic microorganisms, temperature, ripening duration. The detection and monitoring of critical control points in the butter production process allows a more efficient and cost-effective method to achieve quality and safety than traditional means of inspection and testing of finished products. Key words: HACCP system, HACCP principles, hazards, block diagram, prerequisite programs, critical control points, control monitoring, biological risks.