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No 3 (2010)
- Year: 2010
- Articles: 25
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6910
Articles
Company Grodtorgmash
Cheesemaking and buttermaking. 2010;(3):1-3
1-3
Cheese market in Russia in 2009.
Abstract
The Federal Service of the State Statistics presents information that contains two indices concerning
domestic cheeses manufacturing: data about cheese and curds production volumes and fat cheeses
including bryndza. Prices for various types of chesses are also discussed.
Cheesemaking and buttermaking. 2010;(3):4-7
4-7
Awards of the VIII International Forum«The Dairy Industry-2010»
Cheesemaking and buttermaking. 2010;(3):8-8
8-8
9-10
11-11
New issues in coatings for cheese packaging
Abstract
New information is given about special features and advantages of the active package for cheeses that are formed on food products. General characteristic of the problem is presented. Possible ways for its solution
are offered. Some actual examples of the latex coating are discussed.
Cheesemaking and buttermaking. 2010;(3):12-15
12-15
16-16
Going by the tradition: seminar by Atlantis−Pak in Altay
Abstract
In April the seminar «Modern packaging materials and technologies» for cheese−makers of Altay region
organized by Atlantis−Pak company with the support of Molprodkomplekt LLC took place in Barnaul. Leading
specialists of industry research centers and partner companies of cheese plants made presentations there.
The brief report on the event is given in the article.
Cheesemaking and buttermaking. 2010;(3):17-20
17-20
Novelities PIR PAK
Cheesemaking and buttermaking. 2010;(3):21-21
21-21
22-23
24-25
26-27
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Abstract
Results of researches of milk taken from three different regions of the Altai territory are given in the article. Dependence of renneting and syneresis characteristics of protein clots on season features of milk
composition was studied. The dynamics of these indices, changes in different seasons were considered.
Cheesemaking and buttermaking. 2010;(3):28-31
28-31
The range of the mould cheeses in the market of Kemerovo
Abstract
Results of the study of the cheese varieties with moulds that are being sold in the markets of Kemerovo
allowed make a conclusion that the subgroup of the cheeses had been presented by a considerable
range and included 39 names of cheese with the mould cultures of the Roquefort type and dessert type.
Cheesemaking and buttermaking. 2010;(3):32-32
32-32
33-35
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Abstract
Scheme for calculating (transforming) indices of the cup developed at the Institute in the quantity of milk coagulating enzyme applied for cheese produc−
tion is shown. The scheme accounts for several issues such as enzyme activity, weigh of the sample, results of the measuring, milk quantity in the vat. The figure
has also been made to simplify determination of the quantity of milk coagulating
enzyme.
Cheesemaking and buttermaking. 2010;(3):36-37
36-37
Effect of Enzyme Compositions on Cheese Proteolysis
Abstract
Resalts of researches of effect of different compositions of milk clotting enzyme preparations and calf lipase
on proteolysis intensity and cheese quality are given in this article. It is shown that organoleptic cheese
indices depend on the level of non−specific proteolysis of the enzyme preparations used.
Cheesemaking and buttermaking. 2010;(3):38-40
38-40
41-41
42-43
44-45
46-48
49-52
Equipment of the company «TETRA»
Abstract
Научно-производственное предприятие «ТЕТРА»
создано в 1994 г. и занимается разработкой, изготовлением и поставкой оборудования для предприятий масложировой и молочной промышленности. Основное направление деятельности - разработка и изготовление оборудования для маслоделия: цилиндрические
маслообразователи-вотаторы, пастеризаторы
и стерилизаторы скребкового типа, нормализационные ванны, плунжерные насосы.
Cheesemaking and buttermaking. 2010;(3):53-53
53-53
54-55
56-57