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No 2 (2011)


The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»

Sviridenko Y.Y., Ozhgikhina N.N., Sviridenko Y.Y., Ojgihina N.N.


Situation in the Russian butter and cheese making and adopted program for development of the branch in 2011- 2013 are discussed. Raw milk production volumes, cheese and butter manufacturing are forecasted.
Cheesemaking and buttermaking. 2011;(2):4-7
pages 4-7 views

Development of cheese making in the Republic Mariy El

Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.


In October 2010 scientific and practical seminar organized by the specialists of the institute for improving qualification of the specialists working in the field of the agro-industrial business situated in the Republic of Mariy El took place.
Cheesemaking and buttermaking. 2011;(2):8-9
pages 8-9 views

The Russian cheese market in 2010. Foreign countries again «have given support»…

Rybalova T.I., Rybalova T.I.


Situation in the cheese market in Russia in 2010 is analyzed. Information about production volumes in the regions as well as imported quantities is given
Cheesemaking and buttermaking. 2011;(2):10-12
pages 10-12 views

Congratulation with the jubilee!

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Директор Ярославского государственного института качества сырья и пищевых продуктов, заслуженный работник пищевой индустрии РФ, д-р техн. наук Гавриил Борисович Гаврилов в апреле отмечает юбилей!
Cheesemaking and buttermaking. 2011;(2):13-
pages 13- views

Cheese making of Russia: results of the «zeroes»

Dvinskiy B.M., Dvinskii B.M.


Situation in the domestic cheese making sector over the past 10 years and prospects of its development are considered in the article.
Cheesemaking and buttermaking. 2011;(2):14-17
pages 14-17 views

Problems of improving cheese yield

Mayorov A.A., Mironenko I.M., Baybikova A.A., Mayorov A.A., Mironenko I.M., Baibikova A.A.


The aim of the article is to demonstrate importance of some parameters of milk suitability for cheese yield with the help of some simple examples. Detailed investigations of the cheese yield items carried out more than 60 years ago did not lose actuality in present days. The current problem is an urgent need to study and monitor composition and quality of milk supplied in the cheese making regions of Russia for cheese manufacturing as well as development of means for increasing cheese yields.
Cheesemaking and buttermaking. 2011;(2):19-23
pages 19-23 views

Protein - an important component of the cheese making products

Tetereva L.I., Tetereva L.I.


Determination of protein content in the processed cheeses and processed cheese products has shown that protein content does not comply with requirements and labeled nutrition values. Necessity to control milk protein in the inlet and outlet from the enterprises manufacturing cheese products has been established
Cheesemaking and buttermaking. 2011;(2):24-25
pages 24-25 views

Effects of various factors on the proteolytic activity of the moulds fermentative systems

Sadovaya T.N., Sadovaya T.N.


Special features of proteolysis that occurs at ripening of cheeses with moulds have been considered. Dependence of proteolytic activity of the fermentative systems of moulds on relative moisture, active acidity of surrounding and temperature has been studied.
Cheesemaking and buttermaking. 2011;(2):26-27
pages 26-27 views

Recipe and technology of the cheese with mould culture Penicillium roqueforti

Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.


Recipe and technology for the soft rennet cheese «Russian Roquefort» have been developed. The cheese is ripening with participation of the mould culture Penicillium roqueforti that is growing through the all cheese mass.
Cheesemaking and buttermaking. 2011;(2):28-29
pages 28-29 views

Manufacturing of safe and high quality milk products: microbiological aspects of managing

Sorokina N.P., Sorokina N.P.


Principle factors that effect on the quality and safety of fermented milk products including curds are outlined in the article. Obligatory components for monitoring phages at milk processing plants are shown.
Cheesemaking and buttermaking. 2011;(2):30-31
pages 30-31 views

Extension of the shelf life of soft and brine cheeses in a new package

Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.


Necessity to carry out investigations aimed at extending of the storage life of some soft cheeses and cheeses with cheddaring and thermo-mechanical treatment is substantiated. Results of the study of the physical-chemical, organoleptic, sanitarian-microbiological and sanitarian-chemical safety indices of the vacuum packed cheeses during storage and their shelf life are given.
Cheesemaking and buttermaking. 2011;(2):33-34
pages 33-34 views

The page of a technologist

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Cheesemaking and buttermaking. 2011;(2):34-
pages 34- views

Methodological recommendation on salting semi-hard cheeses and cheese products

Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.


The collection «Methodological recommendations on salting semi-hard cheeses and cheese products in brine» has been published by the All Russian Research Institute of Butter and Cheese Making. It contains results of the investigation carried out by the Institute specialists of the principal patterns of the salting process
Cheesemaking and buttermaking. 2011;(2):35-
pages 35- views

Widening of the varietiesof processed cheese products

Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.


Possibilities to apply vegetable raw materials in the processed cheese products manufacturing have been studied. Results of the study are discussed in the article.
Cheesemaking and buttermaking. 2011;(2):36-37
pages 36-37 views

National standards in theepoch of technical regulations

Bessonov V.V., Bessonov V.V.


Requirements to the national standards in the food sector are discussed. Standards on the palm oil and milk fat replacers have been developed.
Cheesemaking and buttermaking. 2011;(2):38-39
pages 38-39 views

Functional ingredientsfor the cultured butter«To your health»

Pavlova T.A., Vyshemirskiy F.A., Topnikova E.V., Pavlova T.A., Vyshemirskii F.A., Topnikova E.V.


Possibility to apply functional ingredients (bifidobacteria, lactulose and insulin) in the cultured butter manufacturing has been established
Cheesemaking and buttermaking. 2011;(2):40-41
pages 40-41 views

Specialized fats «SolPro»for the dairy sector

Kozyrev D.I., Kozyrev D.I.


The range of specialized fats «SolPro» developed in consideration of the latest requirements to the fat and oil raw materials for milk processing has been presented.
Cheesemaking and buttermaking. 2011;(2):42-43
pages 42-43 views

Effects of the natural flavors Butter Buds on the quality indices of spreads

Osad'ko M.I., Osad'ko M.I.


Expediency of applying natural flavor and aroma ingredients of the company «Butter Buds Foods Ingredients» in the spreads manufacturing is discussed.
Cheesemaking and buttermaking. 2011;(2):44-45
pages 44-45 views

High technologies is a specific featureof the modern Russia development

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This is an interview with Dr. Adrian Hughes who is a specialist of the Corporation «Soyuz» since 2008 and who deals with scientific research in the field of vegetable oils and specialized fats.
Cheesemaking and buttermaking. 2011;(2):46-48
pages 46-48 views

Spreads for functional purposes -a new high quality product

Gubina I.V., Gubina I.V.


Advantages of applying food fibres «Citry-Fie» of the company «Georgia» in the production of spreads are outlined
Cheesemaking and buttermaking. 2011;(2):49-
pages 49- views

Functional ingredients for products containing milk and spreads

Roshchupkina N., Tikhonova A., Roshchupkina N., Tihonova A.


Phytosterols - a new group of physiologically functional ingredients. Their application for enriching products containing milk and spreads will allow receive high quality functional products
Cheesemaking and buttermaking. 2011;(2):50-51
pages 50-51 views

Ready for the future:milk products for heart health

Vaydner M., Bzyuk O.V., Borisovets N., Vidner M., Bzyuk O.V., Borisovets N.


Effects of the 3-omega fatty acids of the marine origin, phytosterols and their combinations on the lipids profile of blood serum have been studied. Results of the study are given in the article.
Cheesemaking and buttermaking. 2011;(2):52-53
pages 52-53 views

Products of butter making in thelight of science about healthynutrition

Vyshemirskiy F.A., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.


Existing groups of fat and oil products are analyzed and compared. Characteristics, compositions, properties and distinctive features are shown. Possible developments of the varieties of spreads for sandwiches are discussed.
Cheesemaking and buttermaking. 2011;(2):54-56
pages 54-56 views

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