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Nº 1 (2009)

Articles

Sanitarian and hygienic control of a cheese making production

Sviridenko G., Zakharova M., Sviridenko G., Zaharova M.

Resumo

The most important elements of the sanitarian and hygienic control system in cheese production are outlined: milk quality control, equipment disinfection, control of surrounding, water and personnel.
Cheesemaking and buttermaking. 2009;(1):4-5
pages 4-5 views
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Factors determining choice of the cleaning agents

Fil'chakova S., Fil'chakova S.

Resumo

Choice of the cleaning agents depends on the type of dirt that should be removed and on their solubility. Advices concerning choice of the cleaning agents and requirements to water are given. Principle components of the cleaning agents are characterized.
Cheesemaking and buttermaking. 2009;(1):6-8
pages 6-8 views
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Production sanitation in cheese making

Khanumyan A., Hanumyan A.

Resumo

CLEANTECH-M company represents professional cleaning and disinfecting agents manufactured in Germany under the trade mark Calgonit.
Cheesemaking and buttermaking. 2009;(1):9-9
pages 9-9 views
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Cleaning and disinfecting agents from the BK Guilini company

Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.

Resumo

Specialists of the company BK Guilini (Germany) work at development and production of cleaning agents under the trade mark ANTI-Germ
Cheesemaking and buttermaking. 2009;(1):10-11
pages 10-11 views
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Cleaning of cheese moulds

Kanunnikova E., Kanunnikova E.

Resumo

Rabos International company offers a new method for washing cheese moulds.
Cheesemaking and buttermaking. 2009;(1):13-14
pages 13-14 views
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(Rus)
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Cheese suitability of milk produced by cows of the Mihailovskii type

Tamarova R., Yarlykov N., Tamarova R., Yarlykov N.

Resumo

Results of the study demonstrate that the most suitable for cheese making is the milk from cows with BB-genotype. The milk is characterized by high protein content, the shortest coagulation time and optimal curd quality
Cheesemaking and buttermaking. 2009;(1):16-17
pages 16-17 views
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(Rus)
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Inlet control of the raw milk quality

Proshkina T., Proshkina T.

Resumo

For objective evaluation of raw milk quality it is very important to have control methods providing truly and reliable results. Existing methods for fat and protein mass chare control in milk are discussed.
Cheesemaking and buttermaking. 2009;(1):18-19
pages 18-19 views
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New natural milk coagulating enzyme preparation of the company Danisco

Shergin A., Shergin A.

Resumo

For the Russian market natural ferment preparation with the chymosin:pepsin ratio 90:10% under the trade mark RED LABEL SPAINTM is presented. It is manufactured in France and is widely used in cheese making in Europe.
Cheesemaking and buttermaking. 2009;(1):20-21
pages 20-21 views
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Effects of milk clotting preparation on cheese organoleptic indices

Belov A., Koval' A., Avdanina E., El'chaninov V., Belov A., Koval' A., Avdanina E., El'chaninov V.

Resumo

Reasons of bitter taste and poor consistency of cheese are discussed. It is advised to replace recombinant hymosin with natural (containing pepsin) milk coagulating preparations.
Cheesemaking and buttermaking. 2009;(1):22-24
pages 22-24 views
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Microbiological state of brine

Perfil'ev G., Matevosyan L., Ostroukhova I., Shkalikov Y., Perfil'ev G., Matevosyan L., Ostrouhova I., Shkalikova Y.

Resumo

Responds of different microorganisms to salt and formation of the brines microflora used for cheese salting are outlined.
Cheesemaking and buttermaking. 2009;(1):25-28
pages 25-28 views
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Be acquainted - Imtech Process Solutions company from the Netherlands

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Resumo

The company is working at cheese making plants reconstruction and turn key constructions. An innovative development - cheese making machine is also offered
Cheesemaking and buttermaking. 2009;(1):29-29
pages 29-29 views
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75 years to the cheese Sovetskii

Mayorov A., Maiorov A.

Resumo

The history of the Sovetskii cheese is described. Some latest developments and improvements of the technology are given.
Cheesemaking and buttermaking. 2009;(1):30-38
pages 30-38 views
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MAXICURD TM allows improve cheese yield

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Resumo

The company DCM Food Specialties had announced about introduction of MAXICURDTM - a new line of products based on granulated protein hydrolyzate that had been worked out with the aim to improve cheese curd quality and to increase cheese yield.
Cheesemaking and buttermaking. 2009;(1):39-39
pages 39-39 views
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Technology of the cheese paste Dauriya

Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I., Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I.

Resumo

A new product with strong aroma and taste of cheese with high temperature of the second heating is introduced. The properties of the product correspond to the definition cheese paste.
Cheesemaking and buttermaking. 2009;(1):40-41
pages 40-41 views
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Specialized vegetable oils of the AKK company

Snegova V., Snegova V.

Resumo

The AKK company is a specialist in vegetable oils development and manufacturing, The oils are mainly intended for butter and cheese production.
Cheesemaking and buttermaking. 2009;(1):42-42
pages 42-42 views
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Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration

Jia Z., Cheng L., Ostroumov L., Prosekov A., Zheleznov A., Smirnova I., Jia Z., Cheng L., Ostroumov L., Prosekov A., Jeleznov A., Smirnova I.

Resumo

Issues of standardization in the food sector of Russia and Chinese Peoples Republic are being discussed. Typical structure and comparison of the food standards in the field of cheese making in the countries are characterized.
Cheesemaking and buttermaking. 2009;(1):45-48
pages 45-48 views
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Competition of the professional skill of the butter makers from Vologda

Vyshemirskiy F., Malek L., Vyshemirskii F., Malek L.

Resumo

The competition was organized and took place in the Vologodskii milk combine in December 2008.
Cheesemaking and buttermaking. 2009;(1):50-51
pages 50-51 views
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Methods for analysis of fat phase of the products containing vegetable oils

Lepilkina O., Lepilkina O.

Resumo

Methods of quantitative and qualitative analysis of the products of cheese and butter making that contain vegetable oils are described.
Cheesemaking and buttermaking. 2009;(1):52-53
pages 52-53 views
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Computer optimization of spreads recipes

Parinov D., Rudakova L., Polyanskiy K., Rudakov O., Parinov D., Rudakova L., Polyanskii K., Rudakov O.

Resumo

Optimal ratio of milk and non-milk fats in the high quality spreads has been determined with the help of the developed algorithms. New requirements were taken into account in the course of working at the subject.
Cheesemaking and buttermaking. 2009;(1):54-55
pages 54-55 views
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