Department of butter- and cheese production - Institute of Food Resources of the National Academy of Sciences of Ukraine

Department of butter- and cheese production

Head of department

Yurii Orliuk

Ph.D. (Engineering)

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Main areas of activity:

performance of fundamental and applied research and development works in the field of butter and cheese industry in accordance with the scientific program of the National Academy of Agrarian Sciences of Ukraine;
conducting scientific research related to the development of new and improvement of existing cheese and butter production technologies;
conducting research related to the development of normative documentation in the field of butter and cheese industry, its implementation in production;
conducting research related to the introduction of cheese and butter technologies into production and improvement of existing technologies;
conducting research related to improving the quality and safety indicators of finished products in the butter and cheese industry;
conducting research and development works related to the development of new and improvement of existing technological equipment of the butter and cheese industry;
carrying out works related to the manufacture of new and improvement of existing technological equipment of the butter and cheese industry, its commissioning;
training of highly qualified scientific personnel in the field of butter and cheese industry;
organization of consulting work, participation in the preparation and holding of meetings, seminars, exhibitions on the issues of the butter and cheese industry;
study of the world experience of scientific and technical achievements in the field of butter and cheese industry.

The department performs the following works in accordance with the scientific programs of the National Academy of Agrarian Sciences of Ukraine:

Justification of the dependence of the compression-filtration properties of milk-protein clots on the physico-chemical characteristics of the raw materials (supervisor - Yu. Orlyuk, Ph.D. (Engineering);
Structure formation in milk-fat environments under high-intensity thermomechanical treatment (supervisor - Yu. Maiboroda, Ph.D. (Engineering);
Development of a resource-saving installation on a new element base with a productivity of 2000 kg/h. for the production of butter and spreads (supervisor - Yu. Maiboroda, Ph.D. (Engineering);
Study of the regularities of the formation of biochemical, microbiological and structural-mechanical characteristics of casein fractions of proteins during the fermentation of curd mass (supervisor - Yu. Orlyuk, Ph.D. (Engineering);
Development of an intensive cheese technology using the microflora of cheese slime (supervisor – Yu. Orlyuk, Ph.D. (Engineering);
Theoretical foundations of the formation of the properties of milk-fat emulsions with the "fat in water" phase structure (supervisor - O. Bodnarchuk, Ph.D. (Engineering);
Development the technology of a protective bacterial preparation for the production of high-quality rennet cheeses (supervisor - M. Shugai, Ph.D. (Engineering).