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No 3 (2010)


Company Grodtorgmash

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Cheesemaking and buttermaking. 2010;(3):1-3
pages 1-3 views

Cheese market in Russia in 2009.

Goroshchenko L.G., Goroshchenko L.G.


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
pages 4-7 views

Awards of the VIII International Forum«The Dairy Industry-2010»

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Cheesemaking and buttermaking. 2010;(3):8-8
pages 8-8 views

The Rubtsovskii milk plant − a leader of cheese making

Prokopenko N.V., Prokopenko N.V.


The Rubtsovskii milk plant is one of the largest producers of rennet cheeses in Russia. The range of the products includes three varieties of the «Lamber» cheese with different fat levels, dairy butter, milk whey powder.
Cheesemaking and buttermaking. 2010;(3):9-10
pages 9-10 views

The II International Saloon of Cheese

Raicheva E.Y., Raycheva E.Y.


The II International Saloon of Cheese took place in March in the frames of the VIII International Forum «The Dairy Industry − 2010»
Cheesemaking and buttermaking. 2010;(3):11-11
pages 11-11 views

New issues in coatings for cheese packaging

Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Snezhko A.G., Fedotova, A.V., Filinskaya Y.A.


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
pages 12-15 views

30 years with the dairy industry

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Butter and cheese making plant «Tbilisskii» (The Krasnodar region) is headed by S.K. Garanyan who has made his way from master to director of the plant. New development of the plant is cheese «Dezir».
Cheesemaking and buttermaking. 2010;(3):16-16
pages 16-16 views

Going by the tradition: seminar by Atlantis−Pak in Altay

Girinovich O.A., Girinovich O.A.


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
pages 17-20 views

Novelities PIR PAK

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Cheesemaking and buttermaking. 2010;(3):21-21
pages 21-21 views

Packaging system BDF: advantages and prospects

Bogach O.N., Bogach O.N.


The packaging system CRYOVAC BDF is characterized by a great number of advantages that are important both for cheese producer and for cheese retailor.
Cheesemaking and buttermaking. 2010;(3):22-23
pages 22-23 views

Complex solutions for processed cheese packaging

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Equipment for processed cheese filling and packaging is presented. Technological issues and advantages of the equipment are discussed.
Cheesemaking and buttermaking. 2010;(3):24-25
pages 24-25 views

How British is the UK's favourite cheese

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The article tells about problems related with cheese cheddar labeling in the UK. The problems are connected with cheddar manufactured in the country and cheddar imported from various sources
Cheesemaking and buttermaking. 2010;(3):26-27
pages 26-27 views

Dependence of renneting and syneresis characteristics of protein clots on season features of milk

Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.


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
pages 28-31 views

The range of the mould cheeses in the market of Kemerovo

Vasil'eva S.B., Pershina E.I., Vasil'ev E.A., Vasil'eva S.B., Pershina E.I., Vasil'ev E.A.


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
pages 32-32 views

Investigation of the Brevibacteriumlines properties.

Perfil'ev G.D., Mordvinova V.A., Chubenko A.V., Matevosyan L.S., Perfil'ev G.D., Mordvinova, V.A., Chubenko A.V., Matevosyan L.S.


Cheese slime Brevibacterium lines that is used at the slime cheeses manufacturing has been studied. Its morphological, physical−biological and technological characteristics are presented.
Cheesemaking and buttermaking. 2010;(3):33-35
pages 33-35 views

Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)

Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.


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
pages 36-37 views

Effect of Enzyme Compositions on Cheese Proteolysis

Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.


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
pages 38-40 views

Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products

Osad'ko M.I., Osad'ko M.I.


Results of the study of applications of the natural flavors «Ripened Cheddar» and «Gauda» at the processed cheese products manufacturing are given.
Cheesemaking and buttermaking. 2010;(3):41-41
pages 41-41 views

Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts

Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.


Applications of the stabilizers of the company «KC Vityaz» in milk and other products manufacturing are considered.
Cheesemaking and buttermaking. 2010;(3):42-43
pages 42-43 views

Method of separating protein from brine

Pribolotnyi A.V., Pribolotnyy A.V.


Method for clarifying brine from protein in the vat with the help of the filtering device UFP−1 is discussed.
Cheesemaking and buttermaking. 2010;(3):44-45
pages 44-45 views

New collection of technological instructions on soft cheeses

Mordvinova V.A., Ostrouhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N.


New collection of the typical technological instructions on soft cheeses has been up−dated and approved.
Cheesemaking and buttermaking. 2010;(3):46-48
pages 46-48 views

Russian market of the dairybutter and spreads in 2009

Goroshchenko L.G., Goroshchenko L.G.


Situation in the dairy butter and spreads production in Russia and prices in 2009 are outlined.
Cheesemaking and buttermaking. 2010;(3):49-52
pages 49-52 views

Equipment of the company «TETRA»

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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
pages 53-53 views

Filling of the dairy butter and spreads in large bricks

Tverdohleb A.V., Sidletskii V.M., Tverdokhleb A.V., Sidletskiy V.M.


A conceptually new development - automated machine for filling butter and spreads in 2.5−5 kg bricks and packaging in parchment paper is presented.
Cheesemaking and buttermaking. 2010;(3):54-55
pages 54-55 views

Suyunchev O.A.: creative contribution to the dairying of Russia

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The article is devoted to the scientific activity of the candidate of the technical sciences, Professor Oleg Azamatovich Suyunchev who has made a great contribution to the development of the dairy sector.
Cheesemaking and buttermaking. 2010;(3):56-57
pages 56-57 views

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