


No 3 (2018)
- Year: 2018
- Articles: 23
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6860
Articles



The problems of the sector have been discussed in the Club of Cheese Makers
Cheesemaking and buttermaking. 2018;(3):6-6



Technological safety of the cheese making enterprises
Cheesemaking and buttermaking. 2018;(3):8-10



The Salairskii butter and cheese making plant: continuous trend - development
Cheesemaking and buttermaking. 2018;(3):12-13



Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Abstract
Protection of the quality name dates back to Antiquity, when there were various products with the designation of origin. Today is a good example that can be implemented at both the national and regional level in Russia. The name control system developed in France and Switzerland not only works actively, but also allows to keep steadily high quality of foodstuff, to protect them from any unauthorized fakes, and also to support interests of producers. The purpose of creating quality marks is to make the product recognizable and to some extent in demand at the national and global level. The article considers the possibility of assigning the signs of NPGO to Altai dairy products, especially cheeses. Altai occupies a special place in the history of Russian cheese making, it is here that the first scientific developments were made and the foundations of domestic industrial cheese making were laid. This is one of the few regions of Russia, which is recognized as the territory of elite cheese making.
Cheesemaking and buttermaking. 2018;(3):15-16



How to become successful on the dairy butter market
Cheesemaking and buttermaking. 2018;(3):17-19



Adaptation of import cheese in China
Cheesemaking and buttermaking. 2018;(3):20-23



Technical seminar «Innovations in the world practice of milk processing - widening of milk products and ice-cream range»
Cheesemaking and buttermaking. 2018;(3):24-27






Soft cheese from the mixture of cow and goat milks with addition of nut our
Abstract
The recipe of the soft cheese from the mixture of cow and goat milks has been developed. Comparing analysis of the compositions and properties of the cow and goat milks is given. Eficient ratio of the components has been established and quantity of the starter culture and rennet added allowing receive soft rennet cheese fortified with extruded nut our with high consuming properties. Results of the analysis of the amino acids and fatty acids composition of the cheese offered are outlined.
Cheesemaking and buttermaking. 2018;(3):30-32



Bacteriaphage - it is not a problem!
Cheesemaking and buttermaking. 2018;(3):33-35



The company Georgia - maintaining quality and taste characteristics of the product
Cheesemaking and buttermaking. 2018;(3):36-37



Reasons of technological risks at the «Rossiiskii» cheese production
Abstract
Possible sources of danger in the production of cheese «Rossiiskii» have been established. An estimation of the significance of the factors of the appearance of defects was carried out using the information-matrix model (IMM). The most probable defects of the «Rossiiskii» cheese have been identified. The causes of the appearance of defects in the pattern and consistency have been established and structured with the use of a quality control instrument - the Fishbone Diagram.
Cheesemaking and buttermaking. 2018;(3):38-40



Cheese whey: the less color - the more income
Cheesemaking and buttermaking. 2018;(3):41-41



Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization
Abstract
Theoretical analysis has been carried out and experimental values of cheese whey demineralization on the ultrafiltration membranes UAM-150, YPM-100 and UPM-K have been received. The kinetics curves show that the membranes UPM-100, UAM-150 possess the largest value of the demineralization coeficient of the ultrafiltration separation of cheese whey. It is advisable to apply these membranes in the processes of the UF demineralization of the secondary milk raw materials and receiving of protein concentrates with improved quality.
Cheesemaking and buttermaking. 2018;(3):42-44



V 2017 g. V ADYGEE PROIZVELI BOLEE 12 tys. t SYRA «ADYGEYSKIY»
Cheesemaking and buttermaking. 2018;(3):44-44



NOVINKI OT MKS
Cheesemaking and buttermaking. 2018;(3):44a-44a



PODMOSKOVNYE FERMERY PROYDUT OBUChENIE V ShVEYTsARSKOM UNIVERSITETE
Cheesemaking and buttermaking. 2018;(3):44b-44b






Atlantis Pak: a quater of a century for cheese making
Cheesemaking and buttermaking. 2018;(3):49-49



Sanitary treatment of cheese moulds
Cheesemaking and buttermaking. 2018;(3):50-50



Technological solutions in the production of high quality spreads
Cheesemaking and buttermaking. 2018;(3):52-53





