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No 1 (2006)
- Year: 2006
- Articles: 11
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7318
Articles
4-9
International seminar in Minsk
Abstract
In December 2005 the International scientific and practical seminar took place in the Belorussian scientific and research designing technological institute of meat and milk industries. The seminar was devoted to the discussion of the problems generated under the title Algorythmes for increasing competitiveness of milk products - union of science and practice
Dairy industry. 2006;(1):24-24
24-24
26-28
Peculiarities of branding in the premium segment of Russian milk products
Abstract
Some trends of the milk products market developments and its premium segment are outlined. It is stressed that products of premium class meet high quality requirements, have attractive appearance, are properly presented in retail shops and they are also provided with detailed information.
Some special features of the premium segment are discussed and factors that are of importance for developing business in this sphere.
Consumers requirements to a food brand of the premium segment of milk products are analyzed and some attributes of this segment brands are characterized.
Dairy industry. 2006;(1):34-37
34-37
Activity of the International Dairy Federation and Russian National Committee of IDF in 2005.
Abstract
The article is a kind of report about activity of the International Dairy Federation and Russian National Committee in 2005. Participation of the experts from Russia in scientific work of the Federation and subjects of discussions are given. Some information is presented concerning future most prominent events that will take place in 2006: Symposium on fermented products technologies, Analytical week, Congress and Summit of IDF).
Dairy industry. 2006;(1):38-40
38-40
42-42
44-46
Processed sausage cheese - new solutions and technologies
Abstract
Company Stadetek offers to use highly efficient stabilizing systems Complite-gel PC in processed cheese including sausage cheese production. The systems improve texture, consistency and elasticity and allow to apply nontraditional raw materials. The article also presents multifunctional universal plant Thermokut manufactured by the Moscow plant Molmash that improves processed cheese quality.
Dairy industry. 2006;(1):53-53
53-53
59-60
61-61
77-77