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

No 6 (2009)


Import and export of cheese and curds

Goroshchenko L.G., Goroshchenko L.G.


Foreign economical activity in the market of cheese and curds is presented on the basis of the customs statistics of foreign trade of the Russian Federation since 2004 till 2008 according to the code ТН ВЭД 0406 «Сыры и творог».
Cheesemaking and buttermaking. 2009;(6):6-8
pages 6-8 views

Structure and volumes of import and export in the Russian Federation

Smirnov E.R., Smirnov E.R.


Data on import and export volumes in Russia in the first half of 2009 are given. The structure of the operations is also outlined.
Cheesemaking and buttermaking. 2009;(6):9-11
pages 9-11 views

Proposals concerning correction of possible customs taxes on processed cheeses

Cheverov V.I., Cheverov V.I.


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
pages 12-14 views

Prices in the Russian market of dairy butter and various types of cheeses

Goroshchenko L.G., Goroshchenko L.G.


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
pages 15-18 views

New national standards in cheese making

Mordvinova V.A., Mordvinova V.A.


Standards on semi-hard, soft and brine cheeses and cheese products are enumerated in the article and terms of their validity. Typical technological instructions and programs of production control were developed.
Cheesemaking and buttermaking. 2009;(6):19-21
pages 19-21 views

Cheeses salting. What's new?

Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.


Study has been undertaken with the aim to establish relations of salting time of the semi-hard cheese and losses of cheese mass at salting depending on cheese mass, moisture content in cheese, temperature and concentration of brine.
Cheesemaking and buttermaking. 2009;(6):23-24
pages 23-24 views

Quality has no analogues

- -.


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
pages 25-25 views

Cheese salting: first steps

Pribolotnyy A.V., Pribolotnyi A.V.


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
pages 26-27 views

Effects of brine on structural properties of semi-hard cheeses

Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.


The article contains results of the study of rheological characteristics of semi-hard cheeses surfaces and dependence of the characteristics on acidity, mass share of salt and calcium chloride brine.
Cheesemaking and buttermaking. 2009;(6):28-29
pages 28-29 views

Technical and technological prospects of cheese producing by the bulk method

Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva Е.А., Chupin A.A.


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
pages 31-33 views

Quality of the brine cheese Alanskii at ripening and storage

Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.


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
pages 34-35 views

Multi-stage vacuum drying of soft cheeses

Ermolaev V.A., Ermolaev V.A.


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
pages 36-37 views

Italian cheeses: classification and varieties

Brunneli A., Brunneli A.


Situation in the Italian dairy industry is given. Types of the Italian cheeses are presented. Plenty of cheese varieties are manufactured from cow, sheep, buffalo and goat milks and mixtures of milks from various animals.
Cheesemaking and buttermaking. 2009;(6):38-39
pages 38-39 views

Milk forum in Vologda.

Sviridenko Y.Y., Topnikova E.V., Malik L.N., Britvina T.P., Ya Sviridenko Y., Topnikova E.V., Malik L.N., Britvina T.P.


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
pages 40-42 views

Import and export of dairy butter

Goroshchenko L.G., Goroshchenko L.G.


Foreign economical activity in the dairy butter market is presented on the basis of the customs statistics of foreign trade of the Russian Federation since 2004 till 2008.
Cheesemaking and buttermaking. 2009;(6):43-45
pages 43-45 views

Effect of cream heat treatment on taste of sweet cream butter

Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.


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
pages 46-48 views

Low fat butter Yakutskii haiah

Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.


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
pages 50-51 views

Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins

Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P., Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P.


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
pages 52-53 views

This website uses cookies

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

About Cookies