Open Access Open Access  Restricted Access Access granted  Restricted Access Subscription Access

No 2 (2018)


Cheese is always in trend

Rybalova T.I.
Cheesemaking and buttermaking. 2018;(2):4-9
pages 4-9 views

The best cheeses at the exhibition «Prodexpo - 2018»

Raicheva E.Y.
Cheesemaking and buttermaking. 2018;(2):10-13
pages 10-13 views

The role of agricultural policy in development of the cheese-making in Belarus

Kozlova L.V.


The role of Belarus agricultural policy in development of the cheese-making, the dynamic of the cheese production, export, import, consumption are considered in the article.
Cheesemaking and buttermaking. 2018;(2):14-16
pages 14-16 views

Import and export of milk whey (code ТН ВЭД 04.04)

Goroshchenko L.G.


Monitoring of the foreign activity indices on the milk products market is given based on the Customs statistics data about foreign trade of the RF in 2011-2016. As an example the code ТН ВЭД 04.04 «Milk whey, concentrated and non-concentrated, with addition of sugar or without sugar or some other sweetening agents addition; products from natural milk components with or without addition of sugar or some other sweetening agents, not mentioned or not included in other place» was taken.
Cheesemaking and buttermaking. 2018;(2):17-18
pages 17-18 views

Prospects of sheep milk processing in the Altai Territory

Shchetinina E.M.


The huge range of dairy products, in particular the cheeses arriving on import, the increased competition within the country puts the dairy entities in conditions of need of release on the market of high-quality new competitive products and biological value, in a consequence of what it is necessary to look for new sources of milk raw materials. The article presents the results of studies of milk of sheep of various breeds cultivated in the Altai Territory. And also the results of experimental studies of milk of sheep, goats and cows of suburban private farms in Barnaul, Altai Territory: organoleptic and chemical indicators, in a comparative aspect. Particular attention was paid to the protein content in the milk of farm animals and the «a fat ratio to protein», which led to the conclusion that cheese is ready-to-eat. Analogues of cheeses made from sheep milk are given, as well as prospects for their production in the Altai Territory.
Cheesemaking and buttermaking. 2018;(2):19-21
pages 19-21 views

The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production

Delitskaya I.N., Mordvinova V.A.


The role of the second heating in the cheese making is important and non-monosemantic. It considerably effects development of the starter cultures microorganisms and acidity changing as well as syneresis intensity and, finally, formation of the typical organoleptic characteristics of hard cheese and its quality in the whole. In the article results of the study of the second heating effects on the cheese mass composition and intensity of the lactic acid process in the production of the new kind of hard cheese are given. The study allows recommend two-stage regime of the second heating ensuring achievement of the necessary moisture content before salting and active acidity level.
Cheesemaking and buttermaking. 2018;(2):22-24
pages 22-24 views

The page of a technologist

- -.
Cheesemaking and buttermaking. 2018;(2):25-25
pages 25-25 views

Effects of the temperature on the special features of the types of the semi-hard rennet cheese

Mironenko I.M.


Priority of the factors effecting special features of various types of the semi-hard rennet cheeses is considered. The leading role of the temperature factor in the technological processes and organoleptic assessment of the ripened cheese is substantiated.
Cheesemaking and buttermaking. 2018;(2):26-29
pages 26-29 views

Up-to-date equipment for fume cheese smoking

Dunaev A.V.


Review of the domestic and foreign equipment for smoking cheese and cheese products is given. Characteristics and advantages of the equipment for fume smoking are discussed.
Cheesemaking and buttermaking. 2018;(2):30-33
pages 30-33 views

Risks managing in the critical control points at the production of the cheese «Rossiiskii»

Dunchenko N.I., Mihailova K.V.


Four possible critical control points of the technological process of the “Rossiiskii” cheese production were determined. The causes of risks in the CCP have been established. Corrective actions in the CCP have been developed.
Cheesemaking and buttermaking. 2018;(2):34-35
pages 34-35 views

The study of lactic acid bacteria isolated from natural sources

Orlova T.N., Dorofeev R.V., Meshcheryakova G.S.


The quality of the finished fermented milk products largely depends on the activity of bacterial preparations used. Research work aimed at improving composition and properties of the micro ora of bacterial preparations are relevant and in the present time. Isolation of the lactococci strains was carried out from raw milk, naturally fermented milk products and plants. According to the morphological-cultural and physiological-biochemical properties the 56 strains of the isolated microorganisms were classified as: Lactococcus lactis ssp. lactis - 36 %, Lactococcus lactis ssp. cremoris - 41 % and Lactococcus lactis ssp. diacctilactis - 23 %. The study of technologically valuable properties was carried out according to the following criteria: thermoresistances at 65 °C for 30, 60 and 90 min, resistance to different concentrations of salt, sensitivity to antibiotics and phages of lactococci from the collection of the Laboratory of Microbiology. The results of the work were used to make passports for the 22 strains studied.
Cheesemaking and buttermaking. 2018;(2):36-37
pages 36-37 views

Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding

Lazarev S.I., Bogomolov V.Y., Lazarev D.S., Pronina O.V., Polyanskii K.K.


Experimental works have been carried out to study the out ow of the permeat received after cheese whey separation in the range of protein
Cheesemaking and buttermaking. 2018;(2):38-41
pages 38-41 views

Effects of cheese components on the dehydration process under reduced pressure

Ermolaev V.A., Yakovchenko M.A.


This work is aimed at studying the effect of the content of various components of cheeses on the process of vacuum dehydration. It has been established that with an increase in the mass fraction of fat in dry matter from 10 to 20%, the duration of dehydration is increased by 4%. With a further increase in the mass fraction of fat from 20 to 50, the drying time is increased by an additional 54%. It was found that for cheeses in the range of mass fraction of fat in dry matter from 10 to 50%, a change in the mass fraction of fat by 1% changes the duration of dehydration by 4.25 minutes and the drying rate by 0.0065%/min. It was found that, with an increase in the concentration of table salt at the same mass fraction of cheese moisture, 53-55%, a decrease in the rate of dehydration is observed. In a period of constant drying rate with the concentration of common salt 1% drying rate is 0.98%/min; 2% - 0.8%/min; 3% - 0.72%/min; 4% - 0.54%/min. The value of water activity in cheese has been investigated. It was found that with an increase in the concentration of table salt from 1 to 4%, the water activity of the cheese before drying changes by 0.131; after drying - by 0.174.
Cheesemaking and buttermaking. 2018;(2):42-43
pages 42-43 views

Sialic acids of milk and milk products

Shidlovskaya V.P.


The sources of sialic acids, effects of various factors on the level of the acids, impacts of sialic acids on formation of milk clot, methods to determine sialic acids are outlined.
Cheesemaking and buttermaking. 2018;(2):44-47
pages 44-47 views

Qaulity and safety of products - a base of the customs trust

Stepanova L.I.
Cheesemaking and buttermaking. 2018;(2):48-49
pages 48-49 views

Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase

Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S., Zabolotin G.Y.


This article presents the results of the study of the properties of fats compositions and animal fats intended for the production of spreads including their resistance to oxidation.
Cheesemaking and buttermaking. 2018;(2):50-52
pages 50-52 views

From the history of the Russian method of the dairy butter manufacturing

Vyshemirskii F.A.


The article tells about the history of development of the dairy butter production by the method of high-fat cream transformation, and the new name given to the method - the Russian method is explained and substantiated.
Cheesemaking and buttermaking. 2018;(2):53-56
pages 53-56 views

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies