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No 4 (2010)


International scientific-practical conference in Uglich

Topnikova E.V., Semova E.G., Topnikova, E.V., Semova E.G.


It has been for five years on end already that the All Russian Research Institute of Cheese and Butter Making invited dairy people to participate in the seminars and conferences organized by the Institute in Uglich in the first month of summer. Last year the subject of the event was processed cheese. This year the International scientific-practical conference took place on 8-10 June under the title "Milk containing products: technologies, ingredients, equipment, packaging and normative basis'"
Cheesemaking and buttermaking. 2010;(4):4-8
pages 4-8 views

Manufacturing of the products containing milk in Russia

Sviridenko Y.Y., Topnikova E.V., Sviridenko Y.Y., Topnikova, E.V.


Beginning and development of manufacturing of products containing milk in Russia are considered.
Cheesemaking and buttermaking. 2010;(4):9-11
pages 9-11 views

Requirements of the normative and technical documents to the milk containing products

Onosovskaya N.N., Onosovskaya, N.N.


The term «a milk containing product» is discussed and requirements given in the normative and technical documents related to the given products group are outlined.
Cheesemaking and buttermaking. 2010;(4):12-14
pages 12-14 views

Technological aspects of cheese products manufacturing

Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.


Results of the study of vegetable oils effects on the process of rennet coagulation and coagulum syneresis at semi-hard cheese products manufacturing with partial replacement of milk fat with vegetable oils are given. Special issues of the soft cheese product manufacturing from reconstituted milk and vegetable oil are considered.
Cheesemaking and buttermaking. 2010;(4):15-17
pages 15-17 views

Focus on reducing saturated fatty acids content

Snegova, V.N., Tyuleneva E.A.


The company AAK has developed a number of specialized fats for the dairy sector with reduced levels of trans and saturated fatty acids. Some items of applying special labeling for healthy products are outlined.
Cheesemaking and buttermaking. 2010;(4):18-18
pages 18-18 views

Food value of cheese products with vegetable oils

Lepilkina O.V., Lepilkina O.V.


Analysis of the food value of semi-hard cheese products with vegetable oils is given in the article. It was shown that composition of the above products had been improved due to enrichment of the fat phases with polyunsaturated fatty acids that resulted in higher food value as compared with traditional cheeses.
Cheesemaking and buttermaking. 2010;(4):20-21
pages 20-21 views

Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing

Gubina I.V., Gubina I.V.


Advantages of producing processed cheeses with application of natural improved food fibres «Citry-Fi» based on orange cellulose are discussed.
Cheesemaking and buttermaking. 2010;(4):23-23
pages 23-23 views

Smoking of processed cheese and cheese products

Dunaev A.V., Dunaev A.V.


Existing methods of smoking used at processed cheeses and processed cheese products manufacturing are discussed.
Cheesemaking and buttermaking. 2010;(4):25-27
pages 25-27 views

Existing requirements to milk fat replacers

Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.


Quality indices of the milk fat replacers that are applied in the production of milk containing products are given.
Cheesemaking and buttermaking. 2010;(4):28-31
pages 28-31 views

Stabicream-rich taste of the real dairy butter

- -.


The Russian company «Delicious technologies, LTD» is a company that develops and produces natural and identical to natural aromas (flavors). Field of applications: spreads (vegetable-cream, vegetable-fat), processed cheeses, milk drinks, concentrated milks, ice- cream. We are giving the interview with the member of the board of directors «Delicious technologies, LTD» Dr. Konstantin Butakov.
Cheesemaking and buttermaking. 2010;(4):32-32
pages 32-32 views

Quality of milk for cheese production

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


Results of the study undertaken with the aim to evaluate quality of the milk produced by the black -and - white and Simmental cows are given. Suitability of the milk for brine cheeses manufacturing is grounded.
Cheesemaking and buttermaking. 2010;(4):34-35
pages 34-35 views

Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation

Lifanova S.P., Lifanova S.P.


Questions of correlation of basic milk components of various cow breeds during giving them injections with the vitaminized preparation are discussed. Comparative analysis of milk availability for using in cheese products of cows of black and white, bestuzhevskaja and red and white golshtinskoj breeds when using the preparation is shown.
Cheesemaking and buttermaking. 2010;(4):36-37
pages 36-37 views

Microbiological risks in the critical control point- brine

Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.


The system of microbiological control developed at the All Russian Research Institute of Cheese and Butter Making allows not only control safety and quality of cheese products but also to forecast and prevent possible reduction of the indices.
Cheesemaking and buttermaking. 2010;(4):38-40
pages 38-40 views

Disinfection by ultraviolet

Alymova I.V., Alymova I.V.


Advantages of disinfection by ultraviolet at the milk processing enterprises are considered in the article.
Cheesemaking and buttermaking. 2010;(4):41-41
pages 41-41 views

Congratulations with the jubilee

Shalomskene Y.


Doctor of Technical Sciences Rimgaudas Ramanauskas has celebrated his 75-years anniversary, 50 years of engineering and scientific activity and 45 years of working at the food institute KTU (the former Lithuanian Affiliation of the All Russian Research Institute of Cheese and Butter Making (VNIIMSа)).
Cheesemaking and buttermaking. 2010;(4):42-42
pages 42-42 views

Equipment for butter making

Ivanov N.L., Ivanov N.L.


Scientific-production enterprise "TETRA" was created in 1994 and is engaged in development, manufacturing and supply of the equipment for the dairy and fat and oil sectors. Principle area of the activity of the company is development and manufacturing of the equipment for butter making, milk processing, confectionary and canned products sector.
Cheesemaking and buttermaking. 2010;(4):44-45
pages 44-45 views

Existing range of the dairy butter

Vyshemirskii F.A., Topnikova E.V., Vyshemirskiy F.A., Topnikova, E.V.


Varieties of the dairy butter, its composition and nutritive value in accordance with the State Standard GOST R 52969-2008 are considered.
Cheesemaking and buttermaking. 2010;(4):46-48
pages 46-48 views

Formation of the sensory evaluation commission at an oil and fat enterprise: principles and approaches

Frolova N.N., Hrabrova N.N., Frolova, N.N., Khrabrova, N.N.


The article deals with the procedure of forming sensory evaluation commission at an oil & fat enterprise. The main principles of operation of the commission on the basis of the national standards are being discussed.
Cheesemaking and buttermaking. 2010;(4):49-50
pages 49-50 views

Dairy traditions and innovations in Italy

Evdokimov I.A., Evdokimov I.A.


Special features and technologies and equipment of the large cooperative cheese making enterprises in Italy are discussed.
Cheesemaking and buttermaking. 2010;(4):51-53
pages 51-53 views

Milk fat globules: structure and protein composition

El'chaninov V.V., El'chaninov, V.V.


Information about milk fat globule genesis and its membrane structure are given. Principles of present day nomenclature of milk fat globule membrane are discussed. Main methodological techniques used for receiving proteins of milk fat globule membranes are listed. Electrophoresis properties and individual specialties of binding of principle polypeptide components of milk fat globules membranes (butyrophilin, quantinedehydrogenase/oxydase, adypophiline, mucine 1, protein PAS III, Protein CD 36, protein PAS6/7 and protein binding fatty acids) with various colors are characterized.
Cheesemaking and buttermaking. 2010;(4):54-56
pages 54-56 views

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