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No 3 (2018)


Russian cheese and curds production in 2017

Goroshchenko L.G.


Dynamics of cheese, cheese products, curds and products on the basis of curds in the Federal regions of Russia is considered. Analysis of the statistics data for 2017 is given.
Cheesemaking and buttermaking. 2018;(3):4-6
pages 4-6 views

The problems of the sector have been discussed in the Club of Cheese Makers

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Cheesemaking and buttermaking. 2018;(3):6-6
pages 6-6 views

Technological safety of the cheese making enterprises

Zolotareva M.S., Volodin D.N., Topalov V.K., Gridin A.S., Evdokimov I.A., Mertin P.
Cheesemaking and buttermaking. 2018;(3):8-10
pages 8-10 views

The Salairskii butter and cheese making plant: continuous trend - development

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Cheesemaking and buttermaking. 2018;(3):12-13
pages 12-13 views

Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory

Khodyreva Z.R., Shchetinina E.M.


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
pages 15-16 views

How to become successful on the dairy butter market

Gushcha Y.M.
Cheesemaking and buttermaking. 2018;(3):17-19
pages 17-19 views

Adaptation of import cheese in China

Rybalova T.I.
Cheesemaking and buttermaking. 2018;(3):20-23
pages 20-23 views
pages 24-27 views

New concepts and names of the cheese making products

Mordvinova V.A., Onosovskaya N.N.


New concepts and definitions of the products of cheese making have been considered in the article including a product containing milk with milk fat replacer, as well as developments if the field of labels formation.
Cheesemaking and buttermaking. 2018;(3):28-29
pages 28-29 views

Soft cheese from the mixture of cow and goat milks with addition of nut our

Chechetkina A.Y., Zabodalova L.A.


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
pages 30-32 views

Bacteriaphage - it is not a problem!

Biraschi E., Kashina E.D.
Cheesemaking and buttermaking. 2018;(3):33-35
pages 33-35 views

The company Georgia - maintaining quality and taste characteristics of the product

Gubina I.V.
Cheesemaking and buttermaking. 2018;(3):36-37
pages 36-37 views

Reasons of technological risks at the «Rossiiskii» cheese production

Dunchenko N.I., Mihailova K.V.


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
pages 38-40 views

Cheese whey: the less color - the more income

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Cheesemaking and buttermaking. 2018;(3):41-41
pages 41-41 views

Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization

Lazarev S.J., Polyanskii K.K., Lazarev D.S., Vyazovov S.A., Selivanov I.V.


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
pages 42-44 views


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Cheesemaking and buttermaking. 2018;(3):44-44
pages 44-44 views


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Cheesemaking and buttermaking. 2018;(3):44a-44a
pages 44a-44a views


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Cheesemaking and buttermaking. 2018;(3):44b-44b
pages 44b-44b views

Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing

Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.


Effects of the barrier properties of the packaging material on the structural-mechanical characteristics of the smoked sausage cheese in the process of storing are discussed.
Cheesemaking and buttermaking. 2018;(3):46-48
pages 46-48 views

Atlantis Pak: a quater of a century for cheese making

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Cheesemaking and buttermaking. 2018;(3):49-49
pages 49-49 views

Sanitary treatment of cheese moulds

Hanumyan A.A.
Cheesemaking and buttermaking. 2018;(3):50-50
pages 50-50 views

Technological solutions in the production of high quality spreads

Kapranchikov V.S., Shestopalov A.M.
Cheesemaking and buttermaking. 2018;(3):52-53
pages 52-53 views

Russian production of the dairy butter and spreads in 2017

Goroshchenko L.G.


Dynamics of the dairy butter and spreads production in the federal territories of Russia are considered. Analysis of the statistics data for 2017 is made.
Cheesemaking and buttermaking. 2018;(3):54-56
pages 54-56 views

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