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No 4 (2018)


International Milk Week in Uglich

Raycheva E.Y.
Cheesemaking and buttermaking. 2018;(4):4-7
pages 4-7 views

About quality of milk products samples given for the competition at the International Milk Week

Topnikova E.V., Mordvinova V.A.
Cheesemaking and buttermaking. 2018;(4):8-10
pages 8-10 views

Pobediteli konkursa kachestva

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Cheesemaking and buttermaking. 2018;(4):10-10
pages 10-10 views

The dairy butter «Vologodskoe»

Rybalova T.I.
Cheesemaking and buttermaking. 2018;(4):12-15
pages 12-15 views

The system of full-value feeding of the cattle in the Vologda region: effects on milk productivity and milk quality

Gusarov I.V., Fomenko P.A., Bogatyreva E.V.


The aim of the work was to study the system of full-value feeding of the cattle and impacts of the system on milk productivity and quality of the milk produced. The samples of feeds from all the districts of the region are sent to the chemical laboratory of the North-West Scientific Research Institute of Milk and Pastures. The largest part of the feeds belongs to the I-II class and was made in 2017. The feeds contain high level of raw protein from 11,1 to13,1 %. The fiber content is in the permitted size in the range of 22,1 to 31,4 g. Special attention should be paid to the sugar level in the silage because it effects digestion and transformations of protein and fiber and activates micro ora of the paunch. The composition of the feeds studied was characterized by high quantities of such macro-elements as potassium and sodium and microelements - copper and cobalt. The conclusion can be made that for full-value feeding of cows it is necessary to prepare feeds with balanced levels of sugar, protein and fiber and necessary quantities of potassium and sodium. The nature and climate factors support high nutritive values of the feeds made in the Vologda region.
Cheesemaking and buttermaking. 2018;(4):16-19
pages 16-19 views

The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan

Kozlova L.V.


The article considers the problems and prospects of development of cheese production in the Republic of Kazakhstan, the dynamic of production, export, import, consumption.
Cheesemaking and buttermaking. 2018;(4):20-22
pages 20-22 views

The page of a technologist

Sorokin M.Y.
Cheesemaking and buttermaking. 2018;(4):24-24
pages 24-24 views

Present day trends in the equipment for cheese forming and pressing

Loginov V.A., Mayorov A.A.


Analysis of the existing trends in the equipment for cheese making is given in the article. Technical characteristics and advantages of the Russian and foreign equipment for formation and pressing of cheese are discussed
Cheesemaking and buttermaking. 2018;(4):25-30
pages 25-30 views


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Cheesemaking and buttermaking. 2018;(4):30-30
pages 30-30 views

Stainless austenitic alloys

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Cheesemaking and buttermaking. 2018;(4):31-31
pages 31-31 views

V Rossii poyavitsya syr v printsipial'no novoy upakovke

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Cheesemaking and buttermaking. 2018;(4):32-32
pages 32-32 views

Starter cultures to any taste

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Cheesemaking and buttermaking. 2018;(4):34-35
pages 34-35 views

Formation of the organoleptic properties of cheese and control of cheese ripening process

Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.


Selection of the composition of enzyme preparations for the production and intensification of the process of maturation of cheeses - one of the most dificult problems of cheese. The use of pregastric lipases, opens up the possibility for cheese makers to in uence the formation of organoleptic indicators of cheeses through the joint action of enzymes, which will allow to compete more successfully in the market due to the high consumer characteristics of the produced product with different avors.
Cheesemaking and buttermaking. 2018;(4):36-38
pages 36-38 views

The analogous curds and cream cheeses with the taste of natural milk products

Osad’ko M.I.
Cheesemaking and buttermaking. 2018;(4):39-39
pages 39-39 views

The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation

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The review of the solutions of the company BK Giulini related with application of the stabilizing complex ROVISAL® is given and some examples of the recipes with recommendations for the technological process for production of the imitating cheese for pizza and block cheese product of the economic segment are discussed.
Cheesemaking and buttermaking. 2018;(4):40-42
pages 40-42 views

Algorithm of transforming milk into cheese

Mironenko I.M.


In the article, milk is considered from the point of view of complicated biological super-system with informative-algorithmic ensuring. Regularity of such system functioning is constructed on the predetermined sequence of their components biochemical transformations. It is impossible to change the sequence. One can only regulate intensity of separate stages of the general process of milk transformation into cheese, and special features of separate technologies are based on this fact. Milk coagulation process is compared with blood coagulation process. Data are given about informative properties of separate components of milk and their effects on the process of rennet coagulum structure formation. It was shown that dynamics of transforming milk in cheese is in the best way described by the pH curve that is special for each type of cheese. The main points of the pH are described that in the highest degree determine algorithms of interaction of milk component at cheese production.
Cheesemaking and buttermaking. 2018;(4):44-47
pages 44-47 views

AAK Zameniteli molochnogo zhira bez trans-izomerov zhirnykh kislot

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Cheesemaking and buttermaking. 2018;(4):48-48
pages 48-48 views

Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste

Polyanskii K.K., Glagoleva L.E., Tokareva D.M., Aleksandrova A.V.


Determination of the antioxidant activity of cheese paste made with application of the grain component -lucerne is described in the article. Chemical composition and curing properties of Lucerne are outlined. Convenience foods on the cheese base with addition of vegetable complex from Lucerne have been studied. Antioxidants content was determined using amperometric method.
Cheesemaking and buttermaking. 2018;(4):49-50
pages 49-50 views

Food fibers «Citri-Fi» for production of spreads with reduced fat content

Pirogova E.N., Topnikova E.V., Gubina I.V.
Cheesemaking and buttermaking. 2018;(4):51-51
pages 51-51 views

Actual problems of using emulsifiers at spreads manufacturing

Tereshchuk L.V., Starovoitova K.V., Tarlyun M.A.


In the article information about surface active agents used in the production technology of cream-vegetable spreads has been systematized. Analysis of emulsifiers and their mixtures applied in the production of spreads with various fat contents was carried out. Results of the study of the structure and effects of the separate and complex emulsifiers on properties of the received emulsions of direct and return type were summarized. In the article theoretical issues and practical aspects of creation of food emulsion products with application of various emulsifiers are considered. Examples of complex emulsifiers for the emulsion products intended for various target use are given. It is shown that changing of the quantity and type of an emulsifier allows develop various emulsions with required structural and rhe-ological properties, with predetermined compositions and characteristics. Some aspects of receiving spreads with various fat contents are presented.
Cheesemaking and buttermaking. 2018;(4):52-55
pages 52-55 views

Innovatsionnye vysokotekhnologichnye maslodel'nye kompleksy serii ADM-K

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Cheesemaking and buttermaking. 2018;(4):56-56
pages 56-56 views

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