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No 2 (2011)
- Year: 2011
- Articles: 23
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6925
Articles
4-7
Development of cheese making in the Republic Mariy El
Abstract
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
8-9
10-12
13-
14-17
Problems of improving cheese yield
Abstract
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
19-23
Protein - an important component of the cheese making products
Abstract
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
24-25
Effects of various factors on the proteolytic activity of the moulds fermentative systems
Abstract
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
26-27
28-29
30-31
Extension of the shelf life of soft and brine cheeses in a new package
Abstract
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
33-34
The page of a technologist
Cheesemaking and buttermaking. 2011;(2):34-
34-
Methodological recommendation on salting semi-hard cheeses and cheese products
Abstract
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-
35-
36-37
38-39
40-41
42-43
44-45
46-48
49-
50-51
52-53
54-56