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No 6 (2009)
- Year: 2009
- Articles: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6896
Articles
6-8
9-11
Proposals concerning correction of possible customs taxes on processed cheeses
Abstract
Names of the commodity processed cheeses - not ground and not powdered (code ТН ВЭД -0406 30). Existing customs taxes for import -15% but not less than 0.3 euro per 1 kg
Offer of the declarant - 15% but not less than 0.5 euro per 1 kg
The aim is creation of favourable foreign economical conditions for growth of domestic processed cheeses production, import replacing and as a result increase of demand for milk raw materials (natural cheese, milk powder, butter), preventing of partial move in the further import in the RF of hard cheese to the processed cheeses or registration of soft cheeses like processed ones. It is also important to make competitive conditions equal with those for import producers.
Cheesemaking and buttermaking. 2009;(6):12-14
12-14
Prices in the Russian market of dairy butter and various types of cheeses
Abstract
Monitoring of situation with prices in the Russian market of dairy butter and various types of cheeses is made on the basis of official statistics about average prices in different regions of the Russian Federation. The period since 1 January till 1 September 2009 is analyzed.
Cheesemaking and buttermaking. 2009;(6):15-18
15-18
19-21
23-24
Quality has no analogues
Abstract
The oldest enterprise of the chemical industry of Russia and Tatarstan, the company «Chemical plant after L.Ya. Karpov» was founded in 1868. Here, in the former Bondyuzhskii plant at the end of XVIII century worked D.M. Mendeleev, famous Russian scientist. Using rich experience and traditions of many generations, launching achievements of advanced technologies the personnel of the plant produces more that 40 items of chemical products. System of quality management of the plant complies with requirements of domestic and international standards ISO series 9000.
Cheesemaking and buttermaking. 2009;(6):25-25
25-25
Cheese salting: first steps
Abstract
Specialists of the company Dubnozagotprom have developed technological line for solving salt on line. The line can be installed in small production areas and can provide preparation of brine both in small and large cheese plants. Two ways of salt solving are offered: in a special device and in blender that allows mechanize technological process on line and improve sanitarian state of brine preparation.
Cheesemaking and buttermaking. 2009;(6):26-27
26-27
28-29
Technical and technological prospects of cheese producing by the bulk method
Abstract
Principle differences of cheeses of the Rossiiskii type lay in the method of formation. But besides differences there exist some special features on this stage that should be taken into account when new production is designed or the existing one is reconstructed. Knowledge of peculiarities of a technological process creation allows organize a scheme with minimum risk of defects. This is true for both cheese manufacturing and formation and packing.
Cheesemaking and buttermaking. 2009;(6):31-33
31-33
Quality of the brine cheese Alanskii at ripening and storage
Abstract
The article contains information about studies carried out with the aim to assess quality of the Alanskii cheese in the course of its ripening and storage. Dynamics of acidity accumulation and salt content in the cheese as well as moisture reduction at certain time intervals were established.
Cheesemaking and buttermaking. 2009;(6):34-35
34-35
Multi-stage vacuum drying of soft cheeses
Abstract
Research work was carried out aimed at studying multi-stage vacuum drying of soft cheeses. The subject of the work was chosen to be the adygeiskii cheese. Factors effecting intensity of vacuum drying are described. It was established that it is advisable to use two staged vacuum drying for the adygeiskii cheese. Figures characterizing heat flow density and temperatures curves of the two staged vacuum drying of the adygeiskii cheese are given.
Cheesemaking and buttermaking. 2009;(6):36-37
36-37
38-39
Milk forum in Vologda.
Abstract
On 22-23 October the Third Milk Forum took place in Vologda. This was the meeting of milk producers, milk processors and scientists organized for discussing and working out principle areas of development of one of the most important sectors of agroindustrial complex of Russia - milk processing. The Forum was dedicated to the 170 anniversary of the birthday of the famous Russian founder of milk processing N.V. Vereshchagin.
Cheesemaking and buttermaking. 2009;(6):40-42
40-42
43-45
Effect of cream heat treatment on taste of sweet cream butter
Abstract
Effects of the temperature-time regimes of heat treatment on intensity of taste and flavor of cream used for sweet butter manufacturing are described in the article. Volatile substances of the cream taste were determined by the gas chromatography method. Optimal regimes of cream pasteurization for sweet butter production are substantiated.
Cheesemaking and buttermaking. 2009;(6):46-48
46-48
Low fat butter Yakutskii haiah
Abstract
Information about development of scientific and technological basis of the low fat dairy butter Yakutskii haiah of new generation with high nutritive value and efficient application of the secondary raw milk materials, wild berries and herbs as fillers in the conditions of Yakutiya is given.
Cheesemaking and buttermaking. 2009;(6):50-51
50-51
Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins
Abstract
Results of the study carried out for investigating possibility to reduce bitterness in the fermentative hydrolyzates of cheese whey proteins are given in the article. It was established that it is advisable to conduct hydrolysis of proteins with the complex of endoproteinases and exopeptidases.
Cheesemaking and buttermaking. 2009;(6):52-53
52-53