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No 6 (2010)


Cheese holiday is a holiday for all

Bushueva I., Bushueva I.G.


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

Belebeevskii dairy factory - an enterprise of the Russian scale

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

Technical regulation in the field of foods safety and quality

Kostyleva O.F., Kostyleva O.F.
Cheesemaking and buttermaking. 2010;(6):10-11
pages 10-11 views

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.


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
pages 13-15 views

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
pages 16-17 views

70 years to the Uglich experimental biofactory

Sorokina N.P., Sorokina N.P.


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
pages 18-21 views

Effekt of enzume composition on cheese quality

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


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
pages 22-23 views

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

Lepilkina O.V., Lepilkina O.V.


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
pages 24-25 views

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
pages 26-27 views

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-
pages 28- views

The Italian equipment for cheese production

Mayorov A.A., Mayorov A.A.
Cheesemaking and buttermaking. 2010;(6):29-31
pages 29-31 views

The better world specialists come to Russia



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

Visiting the Polish dairies with the company «Cryovac»

Raycheva E.Y., Raicheva E.Y.


The Russian specialists engaged in milk processing have visited dairies in Poland at the invitation of the company «Cryovac».
Cheesemaking and buttermaking. 2010;(6):35-37
pages 35-37 views

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.


The students of the Altai State Technical University, future cheese makers, are studying technique and technology of the French cheeses at schools ENILBIO, France.
Cheesemaking and buttermaking. 2010;(6):38-39
pages 38-39 views

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
pages 41-43 views

Up-to-date cleaning agents for cheese making

Khanumyan A.A., Khanumyan A.A.
Cheesemaking and buttermaking. 2010;(6):44-
pages 44- views

Cleaning of the equipment for butter making

Kanunnikova E., Kanunnikova, E.
Cheesemaking and buttermaking. 2010;(6):47-
pages 47- views

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
pages 48-49 views

Equipment for butter making

Ivanov N.L., Ivanov N.L.
Cheesemaking and buttermaking. 2010;(6):50-51
pages 50-51 views

Import and export of the dairy butter

Goroshchenko L.G., Goroshchenko L.G.


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
pages 52-53 views

Grading evaluationof the dairy butter quality

Vyshemirskiy F.A., Sviridenko Y.Y., Topnikova E.V., Vyshemirskii F.A., Sviridenko Y.Y., Topnikova E.V.
Cheesemaking and buttermaking. 2010;(6):54-56
pages 54-56 views

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