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No 6 (2010)

Year: 2010
Articles: 21
URL: https://journals.eco-vector.com/2073-4018/issue/view/6921

Articles

Cheese holiday is a holiday for all

Bushueva I., Bushueva I.G.

Abstract

In the article you will find the description of the principal events of the V-th Jubilee Festival «The Cheese Holiday», which was held in Barnaul.

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Cheesemaking and buttermaking. 2010;(6):4-6

4-6

(Rus)

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Belebeevskii dairy factory - an enterprise of the Russian scale

- -.

Abstract

Belebeevskii dairy factory is one of the oldest milk processing enterprises in Russia. In the article one can find information about its construction, updating and strategic development.

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Cheesemaking and buttermaking. 2010;(6):8-9

8-9

(Rus)

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Technical regulation in the field of foods safety and quality

Kostyleva O.F., Kostyleva O.F.

Cheesemaking and buttermaking. 2010;(6):10-11

10-11

(Rus)

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Special technological issues of the new slime cheese production

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

Abstract

Results of the study aimed at creation of the slime cheeses technology are given. Types and rates of the starter cultures microflora have been chosen. Parameters of the cheese grains treatment, ways and duration of formation, new technology and starter cultures selection have been established.

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Cheesemaking and buttermaking. 2010;(6):13-15

13-15

(Rus)

(JATS XML)

Dynamics of the blue moulds growthat cheese ripening

Ostroumov L.A., Ermolaev V.A., Sadovaya T.N., Ostroumov L.A., Ermolaev V.A., Sadovaya, T.N.

Cheesemaking and buttermaking. 2010;(6):16-17

16-17

(Rus)

(JATS XML)

70 years to the Uglich experimental biofactory

Sorokina N.P., Sorokina N.P.

Abstract

The author of the article is a leading specialist in the field of cheese making microbiology. She took part in the development of many bacterial concentrates for cheese making (BK-Uglich-5A, BK-Uglich-N6, BK-Uglich-MST and others). Dr. Sorokina tells about creation and development of the starter cultures business in the domestic cheese making.

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Cheesemaking and buttermaking. 2010;(6):18-21

18-21

(Rus)

(JATS XML)

Effekt of enzume composition on cheese quality

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

Abstract

The effect of different compositions of milk clotting enzyme preparations and calf lipase dose on cheese ripening and organoleptic indices forming has been investigated. It is shown that organoleptic cheese indices depend on the quantity of lipase added to the mixture while cheese manufacturing and on the quota of pepsin in the milk clotting enzyme used.

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Cheesemaking and buttermaking. 2010;(6):22-23

22-23

(Rus)

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Physical-chemical aspects of the poly-component products of cheese making

Lepilkina O.V., Lepilkina O.V.

Abstract

Materials of the report delivered at the scientific-practical conference "Principles of the food combinatorics -basis of the poly-component food products modeling' are presented. The conference was organized by the Department of storage and processing of the agricultural products of the Russian Academy of Agricultural Sciences in Uglich on 8-9 September.

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Cheesemaking and buttermaking. 2010;(6):24-25

24-25

(Rus)

(JATS XML)

Synbiotic product based on whey protein particulate

Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A., Chunosova E.V., Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Chunosova E.V.

Cheesemaking and buttermaking. 2010;(6):26-27

26-27

(Rus)

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New collection of the typicaltechnological instructions on thebrine cheeses manufacturing

Mordvinova V.A., Onosovskaya N.N., Delitskaya I.N., Mordvinova V.A., Onosovskaya N.N., Delitskaya I.N.

Cheesemaking and buttermaking. 2010;(6):28-

28-

(Rus)

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The Italian equipment for cheese production

Mayorov A.A., Mayorov A.A.

Cheesemaking and buttermaking. 2010;(6):29-31

29-31

(Rus)

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The better world specialists come to Russia

TETERYaTNIK V.I.

Abstract

This is an interview with Alan Milton, the main engineer-designer of the Corporation «SOYUZ». It contains description of his activity and operation of the plant for specialized fats and oils production in Kaliningrad.

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Cheesemaking and buttermaking. 2010;(6):32-34

32-34

(Rus)

(JATS XML)

Visiting the Polish dairies with the company «Cryovac»

Raycheva E.Y., Raicheva E.Y.

Abstract

The Russian specialists engaged in milk processing have visited dairies in Poland at the invitation of the company «Cryovac».

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Cheesemaking and buttermaking. 2010;(6):35-37

35-37

(Rus)

(JATS XML)

The students from Altai trains in France

Solov'eva N.I., Kapustin A.A., Nesterova Y.V., Solov'eva N.I., Kapustin A.A., Nesterova Y.V.

Abstract

The students of the Altai State Technical University, future cheese makers, are studying technique and technology of the French cheeses at schools ENILBIO, France.

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Cheesemaking and buttermaking. 2010;(6):38-39

38-39

(Rus)

(JATS XML)

Sanitarian treatment of the membrane equipment

Kuzina J.I., Manevich B.V., Manevich E.B., Kuzina Z.I., Manevich B.V., Manevich E.B.

Cheesemaking and buttermaking. 2010;(6):41-43

41-43

(Rus)

(JATS XML)

Up-to-date cleaning agents for cheese making

Khanumyan A.A., Khanumyan A.A.

Cheesemaking and buttermaking. 2010;(6):44-

44-

(Rus)

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Cleaning of the equipment for butter making

Kanunnikova E., Kanunnikova, E.

Cheesemaking and buttermaking. 2010;(6):47-

47-

(Rus)

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Alternatives of the dairy butter: economical necessity or a new point in the healthy products creation

Stepanova L.I., Stepanova L.I.

Cheesemaking and buttermaking. 2010;(6):48-49

48-49

(Rus)

(JATS XML)

Equipment for butter making

Ivanov N.L., Ivanov N.L.

Cheesemaking and buttermaking. 2010;(6):50-51

50-51

(Rus)

(JATS XML)

Import and export of the dairy butter

Goroshchenko L.G., Goroshchenko L.G.

Abstract

Foreign economic activity in the dairy butter market is considered on the basis of the data of the «Customs statistics of the foreign trade of the Russian Federation" in 2005-2009. As an example the code TH VED 04.05 «The dairy butter and other fats and oils made of milk; milk pastes» has been taken.

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Cheesemaking and buttermaking. 2010;(6):52-53

52-53