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No 4 (2010)
- Year: 2010
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6915
Articles
International scientific-practical conference in Uglich
Abstract
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
4-8
9-11
12-14
Technological aspects of cheese products manufacturing
Abstract
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
15-17
18-18
Food value of cheese products with vegetable oils
Abstract
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
20-21
23-23
25-27
28-31
Stabicream-rich taste of the real dairy butter
Abstract
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
32-32
34-35
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Abstract
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
36-37
Microbiological risks in the critical control point- brine
Abstract
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
38-40
41-41
Congratulations with the jubilee
Abstract
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
42-42
Equipment for butter making
Abstract
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
44-45
46-48
49-50
51-53
Milk fat globules: structure and protein composition
Abstract
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
54-56