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No 2 (2010)


Russian market of cheese in 2009

Belyakova N.A.


The article contains data about volumes and structures of production, import and export of cheese in Russia in 2009.
Cheesemaking and buttermaking. 2010;(2):4-7
pages 4-7 views

New national standard «Processed cheese products. General technical conditions»

Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.


Principle positions of the new national standard «Processed cheese products. General technical conditions» are briefly characterized. Introduction of the standard will promote improvement of the quality and competitiveness of processed cheese products.
Cheesemaking and buttermaking. 2010;(2):8-9
pages 8-9 views

The page of a technologist

Mordvinova V.A.


В связи с отменой отраслевого стандарта на сыры мягкие и введением нового ГОСТ Р 53379-2009 «Сыры мягкие» в каком документе указаны сроки годности сыров, упакованных в пакеты «Амивак»? Раньше они были указаны в изменении к ОСТу.
Cheesemaking and buttermaking. 2010;(2):10-11
pages 10-11 views

Resources saving technologies of processed cheeses and cheese products manufacturing

Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.


Under conditions of the sharp decrease of milk production and growing milk products deficiency technical solutions related with processed cheeses and processed cheese products manufacturing aimed at economy of natural cheese, dairy butter, maximum and complex utilization of protein and protein-carbohydrate concentrates become more actual. Attention should also be paid to application on the nontraditional raw materials of the other than milk origin.
Cheesemaking and buttermaking. 2010;(2):11-13
pages 11-13 views

Products from the secondary raw milk materials intended for processed cheeses recipes

Kravchenko E.F., Dunaev A.V., Volkova Т.Д.


Products received from the secondary raw milk materials recommended for applications in the recipes of the processed cheeses are characterized. Compositions and properties of the products are given as well as recipes of the processed cheeses.
Cheesemaking and buttermaking. 2010;(2):14-17
pages 14-17 views

Processed cheese products with powdered milk ingredients

Ostroumov L.A., Leonenko Y.V.


Special features of the processed cheese products manufacturing with application of dry milk ingredients such as whey powder, dry soy-milk concentrate, dried curds have been studied.
Cheesemaking and buttermaking. 2010;(2):18-19
pages 18-19 views

Milk-protein concentrates for processed cheeses

Ostroumov L.A., Prosekov A.Y., Babich О.О.


Advantages of milk-protein concentrates application in milk products manufacturing including processed cheese are compared with those of whole and concentrated milks usage. Composition and properties of the concentrates received by different ways are analyzed. It is shown that their composition and proteins ratio differs from these indices in the raw material. It was established that method of milk proteins concentration considerably effects ratio of the main protein fractions and total content of protein substances in milk-protein concentrates.
Cheesemaking and buttermaking. 2010;(2):21-23
pages 21-23 views

Natural flavorsfor processed cheeses

Abramov D.V.


Applications of natural aroma and flavor in the processed cheeses manufacturing are considered
Cheesemaking and buttermaking. 2010;(2):24-25
pages 24-25 views

Hydrodynamic plant for processed cheese manufacturing

Ostroumov L.A., Prosekov A.Y., Soldatova L.S., Kurbanova M.G.


Special issues of optimizing technological processes with application of the hydrodynamic disperser based on the principle of the rotor-pulsating plant operation are considered. Effect of the backlash size between rotor and stator on dispersibility of the mixing components and product characteristics has been studied. Processes that take place at the processed cheeses formation are characterized. Parameters of the rotor-pulsation treatment are substantiated.
Cheesemaking and buttermaking. 2010;(2):26-28
pages 26-28 views

Melting salts of the «Phosphomix» group

- -.


One of the activity areas of the company Slavyanka is creation and production of the phosphate food supplements under the trade mark «Phosphomix». These are multifunctional complexes intended for application in the food sector and in particular for processed cheese and milk products manufacturing.
Cheesemaking and buttermaking. 2010;(2):29-30
pages 29-30 views

Prospects of stabilizers application in the processed cheese manufacturing

Ostroumov L.A., Arhipov A.N.


Effects of structure forming agents on formation, quality and keepability of processed cheese products have been studied. Certain amount of natural cheese in the processed cheese products was replaced with cheese mass, whey powder and other components and the dairy butter was substituted with vegetable oils.
Cheesemaking and buttermaking. 2010;(2):30-31
pages 30-31 views

Cream-protein dessert product

Gavrilova N.B., Sharapova E.


Technology for receiving cream-protein dessert product of new generation has been worked out. The product contains functional ingredients and is characterized by high biological value.
Cheesemaking and buttermaking. 2010;(2):32-33
pages 32-33 views

The effect of calf lipase on cheese ripening

Krieger A.V., Belov A.N.


Results of researches of the effect of calf lipase on lypolysis intensity and cheese quality are given in this article. It is shown that lipolytic ferment activzes hydrolysis process of lipid components; the quality of intermediate and final products of their hydrolysis increases that improves the organoleptic characteristics of the final product.
Cheesemaking and buttermaking. 2010;(2):34-35
pages 34-35 views

Fluctuating rheometer for controlling rennet coagulum formation

Pirogov A.N., Shilov A.V., Zaharova L.M., Ratnikov S.A., Zaharenko S.G.


Effects of the instrumental parameters of rheometer on obtaining objective information about readiness of the rennet coagulum for cutting were assessed. For getting reliable rheogram of the rennet milk coagulation experimental research of the developed rheometer was carried out.
Cheesemaking and buttermaking. 2010;(2):36-37
pages 36-37 views

Microstructure of the brine cheeses on based camel's milk

Dichanbaeva F.T.


Presents the results of studies on the development of technologies dairy products, brine cheese, and cheese products based on camel's milk. To create a technology brine cheeses were created environment of camel's milk, cow's and goaf s milk. In this connection, of interest to study the microstructure of cheese electron-microscopic methods
Cheesemaking and buttermaking. 2010;(2):38-39
pages 38-39 views

Technological specialtiesof the soft cheese manufacturing

Ostroumov L.A., Bobylin V.V., Husnullina N.V.


Technological aspects of the soft cheese production are described in the article. Attention is paid to milk coagulation, self-pressing and salting. Classification of the soft acid-rennet cheese is given.
Cheesemaking and buttermaking. 2010;(2):40-41
pages 40-41 views

Ultra-filtration - revolution in the soft cheese manufacturing

Ostrouhov D.V.


The history of the baromembrane methods development is given in brief including ultra-filtration. Application of UF in the soft cheeses production is discussed. Advantages of the method are shown as compared with those of the traditional methods.
Cheesemaking and buttermaking. 2010;(2):42-43
pages 42-43 views

Model of the recovery process of dry protein products

Prosekov A.Y., Ermolaev V.A., Tretjakova N.G.


Features of process of restoration are considered. Values of a mass fraction of moisture of restored cheeses and cottage cheese are resulted depending on various parameters of restoration. Mathematical models for calculation of a mass fraction of moisture of restored cheeses are received. Physical-chemical parameters of restored cheeses are investigated.
Cheesemaking and buttermaking. 2010;(2):44-45
pages 44-45 views

Present day aspects of spreads production

Stahovskii V.A.


Special features of technologies for spreads manufacturing and criteria for selecting oils of non milk origin are discussed
Cheesemaking and buttermaking. 2010;(2):46-47
pages 46-47 views

Functional food fiber «Citri-Fi» in the low fat spreads

Gubina I.V.


New series of the natural orange fibers applied in production of spread with reduced fat content is outlined.
Cheesemaking and buttermaking. 2010;(2):47-48
pages 47-48 views

Effects of the production method on formation of sweet butter flavor

Kustova T.P., Vyshemirskii F.A.


Results of the study of the production methods such as high fat cream transformation and cream churning impacts on development of the sweet butter flavor are given in the article. The objects of the research were samples of the butter «Kresfyanskoe» (fat content 72,5%). Intensity of taste and smell was determined organoleptically and byGLC.
Cheesemaking and buttermaking. 2010;(2):49-51
pages 49-51 views

From the history of butter making

Vyshemirskii F.A.


Stages of butter making development, butter making equipment, methods of the dairy butter production, composition of the product and varieties are discussed
Cheesemaking and buttermaking. 2010;(2):52-54
pages 52-54 views

Pervyy Rossiysko-yaponskiy kongress po sel'skomu khozyaystvu

Bushueva I.G.


The article contains summaries of the reports delivered by the participants of the first Russian-Japanese agricultural congress
Cheesemaking and buttermaking. 2010;(2):55-57
pages 55-57 views

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