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No 6 (2010)
- Year: 2010
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6921
Articles
4-6
8-9
Technical regulation in the field of foods safety and quality
Cheesemaking and buttermaking. 2010;(6):10-11
10-11
Special technological issues of the new slime cheese production
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.
Cheesemaking and buttermaking. 2010;(6):13-15
13-15
Dynamics of the blue moulds growthat cheese ripening
Cheesemaking and buttermaking. 2010;(6):16-17
16-17
70 years to the Uglich experimental biofactory
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.
Cheesemaking and buttermaking. 2010;(6):18-21
18-21
Effekt of enzume composition on cheese quality
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.
Cheesemaking and buttermaking. 2010;(6):22-23
22-23
Physical-chemical aspects of the poly-component products of cheese making
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.
Cheesemaking and buttermaking. 2010;(6):24-25
24-25
Synbiotic product based on whey protein particulate
Cheesemaking and buttermaking. 2010;(6):26-27
26-27
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing
Cheesemaking and buttermaking. 2010;(6):28-
28-
The Italian equipment for cheese production
Cheesemaking and buttermaking. 2010;(6):29-31
29-31
32-34
35-37
38-39
Sanitarian treatment of the membrane equipment
Cheesemaking and buttermaking. 2010;(6):41-43
41-43
Up-to-date cleaning agents for cheese making
Cheesemaking and buttermaking. 2010;(6):44-
44-
Cleaning of the equipment for butter making
Cheesemaking and buttermaking. 2010;(6):47-
47-
Alternatives of the dairy butter: economical necessity or a new point in the healthy products creation
Cheesemaking and buttermaking. 2010;(6):48-49
48-49
Equipment for butter making
Cheesemaking and buttermaking. 2010;(6):50-51
50-51
Import and export of the dairy butter
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.
Cheesemaking and buttermaking. 2010;(6):52-53
52-53
Grading evaluationof the dairy butter quality
Cheesemaking and buttermaking. 2010;(6):54-56
54-56