


No 4 (2011)
- Year: 2011
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6931
Articles






Competition of the cheese and butter making products quality
Abstract
The competition took place in the frames of the International Cheese and Butter Week. 94 samples of the products manufactured by the cheese and butter sector were sent by the enterprises from 14 regions of Russia, including the Chuvash Republic, Altaiskii and Permskii krai, Kursk, Moscow, Vologda, Voronezh, Kaluga, Kostroma, Kirov, Novgorod, Novosibirsk, Pskov, Yaroslavl' regions and from the Ukraine. Cheeses were
presented by 19 enterprises and butter samples were provided by 27
plants.
Cheesemaking and buttermaking. 2011;(4):15-17












Opyt primeneniya sovremennogo nasosnogo oborudovaniya
Cheesemaking and buttermaking. 2011;(4):24-24






Existing protectivecoatings for cheese
Abstract
New data are given about application of layers from the natural polymers as constituents of the active packages for cheeses. General characteristics of the edible package as a traditional one in the eld of application of safety natural
polymers are enumerated. Possibilities to modify the package as an inner layer
of the active protective combined coating on cheeses have been offered. Some
concrete examples of realization of the solutions proposed are described.
Cheesemaking and buttermaking. 2011;(4):28-29
























Equipment for butter making
Abstract
Scientific−production enterprise TETRA was created in 1994 and is engaged in development, manufacturing and supply of the equipment for the dairy and fat and oil sectors. Principle area of the activity
of the company is development and manufacturing of the equipment for butter making, milk processing, confectionary and canned products sector.
Cheesemaking and buttermaking. 2011;(4):46-47






The holding «The Sun Product»at the International conference «FoodIngredients Industry of the XXI Century»
Abstract
At the end of May at the International Industrial
Academy (Moscow) territory the IV International
conference «Food Ingredients Industry of the XXI Century» took place. The conference was organized
by the Ministry of Agriculture of the RF and by the Union of the Food Ingredients Producers and supported by the Chamber of Commerce of the Russian Federation.
Cheesemaking and buttermaking. 2011;(4):50-50






Development of the science about cheese making in Russia (the second part of the XX century)
Abstract
This is a review article that gives a brief analysis of the scientific activity of scientists who made a certain
contribution to the development of the science about cheese making in the period of the second half of the XX century. The names of the researchers are listed. The author of the article was acquainted with some of them and some of the famous people were his teachers and tutors.
Cheesemaking and buttermaking. 2011;(4):55-56


