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No 5 (2010)
- Year: 2010
- Articles: 22
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6917
Articles
Application of moulds in cheese production
Abstract
Special features of biochemical, cultural and physiological properties of moulds applied in cheese manufacturing are considered in the article. Information is given about application of P. camamberti, P. caseicolum and P. roqueforti and about ripening processes with the above mentioned moulds.
Cheesemaking and buttermaking. 2010;(5):4-7
4-7
Innovative technologies of the mould cheeses production
Abstract
Technology for the mould cheeses manufacturing that has been tested and applied at the company «Kaloriya» is introduced in the article. Organoleptic, physical, physical-chemical and microbiological indices of safety of the mould cheeses produced from cow milk are given. Technical documentation has been developed for the above mentioned cheeses.
Cheesemaking and buttermaking. 2010;(5):8-11
8-11
Gordost' za proizvodstvo
Cheesemaking and buttermaking. 2010;(5):11-11
11-11
12-13
Technologies for the processed cheese products
Abstract
Criteria for choosing non-dairy fats compositions are given. Some special issues of the vegetable oils applications are described. Requirements to the processed cheeses products included in the new GOST R (Government Standard) on the processed cheese products are discussed.
Cheesemaking and buttermaking. 2010;(5):14-16
14-16
Some progress has been noted in the process of approving new requirements to food products by the EC
Abstract
In February 2010 the European Commission approved the list consisting of new five requirements to food products containing fats. As a result producers have got an opportunity to register products when they, for example, contain omega-3 or high levels of mono- or polyunsaturated fatty acids that meet requirements declared.
Cheesemaking and buttermaking. 2010;(5):17-17
17-17
18-19
20-23
24-25
26-28
30-31
Recipe of the soft cheese made of cow, goat and camel milks
Abstract
The mathematical treatment of the data resulted in receiving maximum values of the components ratios (the recipes) that allow produce combined soft cheese from the whole cow, goat and camel milks without limiting amino-acids (102 points)
Cheesemaking and buttermaking. 2010;(5):32-33
32-33
34-35
Type characteristic of the hard rennet cheeses and determination of their ripeness
Abstract
More precise patented method of the type characteristic of the hard rennet cheeses and determination of their ripeness is being offered for dairies. The method is based on determination by existing method of electrophoresis in the polyacrylamide gel of proteolysis products of principle αst-, β-, κ-kasein fractions at cheese ripening and calculation of the proteolytic number that is individual for each kind of cheese.
Cheesemaking and buttermaking. 2010;(5):36-38
36-38
39-42
Thermographic method for determination of the thermoacid milk coagulation
Abstract
The methodology allowing determine the moment of the beginning of coagulation at high temperatures has been developed on the basis of the thermographic method. The technique can provide receiving of the objective data at studying the physical-chemical features of such technologies of high temperature milk coagulations as, for example, thermoacid or thermocalcium.
Cheesemaking and buttermaking. 2010;(5):43-43
43-43
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Abstract
In article researches physicomechanical parameters of dry and restored dairy - albuminous concentrates are submitted.
As objects of researches from mass fractions of fat in dry substance 17, 30 % are chosen dry, and restored cheeses. In dry cheeses it is determined: bulk density, factor of external and internal friction, an initial pressure of shift. In restored cheese the limiting and initial pressure of shift is determined.
Cheesemaking and buttermaking. 2010;(5):44-45
44-45
Probe microscopy in the research of the rennets covers structure
Abstract
Results of the study of the structure of calves rennets covers made by the method of the atom-strength microsсоpy are given in the article. The authors advise to apply the method as a modern one for determination of sizes and shapes and the separate structural units of the biological objects at the nanolevel.
Cheesemaking and buttermaking. 2010;(5):46-47
46-47
Color of the «cow» butter, its quality and consumer demand
Abstract
Historical references about colors applied in the dairy butter manufacturing, necessity of coloring «cow» butter and spreads, existing possibilities to adjust color of butter during various seasons and its evaluation with the help of the color scale developed at the All Russian Research Institute of Butter and Cheese Making are given.
Cheesemaking and buttermaking. 2010;(5):48-51
48-51
52-52
53-55
The Third Russian Innovative Forum took place!
Abstract
At the beginning of June the Third Russian Forum «Russian capital to the Russian innovations» took place in Izhevsk. Specialists of the Saratov fat and oils combine presented at the Forum an innovative project «Enzyme overetherification - green technology».
Cheesemaking and buttermaking. 2010;(5):56-56
56-56