of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
The Journal is included in the Russian Science Citation Index.
Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 06 (112) 2013


Гаврилова Н. Б. доктор технических наук, профессор Омский государственный аграрный университет имени П. А. Столыпина

Логинов В. А. аспирант Омский государственный аграрный университет имени П. А. Столыпина


Microbiological and biochemical aspects of technology development of semi-hard cheese with large figure

The article presents the results of experimental researches of microbiological and biochemical parameters of technology of semi-hard cheese with large figure. Experimental developments of cheese are carried out in industrial shop of OAO “Belebeevsky (Awarded the Sign of Honor Order) dairy combine”, the technological process of experimental cheese production is carried out according to the developed pattern. One of the main operations in technology of hard natural cheese production is the maturing of product. The maturing is a long process during which the part of milk components undergoes the radical changes that lead to the formation of organoleptic characteristics of product. Milk sugar is fermented under action of lactic microflora. Part of proteins and lipids is hydrolyzed, forming a series of degradation products. Other kinds of microflora also take part in maturing of cheese. Many flavoring and aromatic substances that pose a flavoring background of cheese are produced in the cheese mass as a result of complex biochemical, physical and chemical and microbiological processes. Besides the basis of consistence of cheese and figure are created during maturing. The second part of cheese maturing consists in care technology during this period by creation certain temperature rate and processing of product surface. In the process of maturation the dynamics of organoleptic, microbiological and biochemical indicators of experimental cheese ripening in polymeric coatings and films are studied. The conclusions and recommendations are given on the basis of the received data. It is established, that activity of propionic microflora development in experimental semi-hard cheese higher than in the control, this contributed to the formation of the figure, consisting of a large holes and the formation of a spicy, nutty flavor. It is recommended to use a combination of protective coating “Latex” and the film “Cryovac” in technology of semi-hard cheese with propionic bacteria, and in the care of them during maturing process.


cheese, propionate cultures, maturing, figure, large holes


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Altai State Technical University, 1999. 210.

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3. A. G. Snezhko, A. V. Fedotov, Y. A. Filinskaja and other, Protective latex coating in cheese: state and Perspectives / / Cheesemaking and butter-making. , 2012. Number 1. S. 48-50.

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