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No 4 (2011)


Situation in the cheese and butter making sector in Russia nowadays

Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.


Existing situation in the cheese and butter making sector to- day is analyzed. Volumes of production of rennet cheeses, processed cheeses and dairy butter and spreads in 2010 are shown.
Cheesemaking and buttermaking. 2011;(4):4-7
pages 4-7 views

International Week of Cheese and Butter Making in Uglich

Raicheva E.Y.


On the 20- 24 of June the International scientific and practical conference «Ways of achieving quality and improvement of the keepability of the products of cheese and butter making under the conditions of modern operation» took place.
Cheesemaking and buttermaking. 2011;(4):9-13
pages 9-13 views

Competition of the cheese and butter making products quality

Mordvinova V.A., Tophikova E.V., Dunaev A.V., Semova E.G.


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
pages 15-17 views

«Molmash» - a leading manufacturer of the equipment for the dairyindustry

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The interview with the main designer of the plant «Molmash» V.I. Tarasyuk is presented.
Cheesemaking and buttermaking. 2011;(4):18-19
pages 18-19 views

Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted

Raicheva E.Y.


In June an official opening of the Elanskii butter and cheese combine after its reconstruction was organized.
Cheesemaking and buttermaking. 2011;(4):20-21
pages 20-21 views

Long expected on- line for the «Adygeiskii» cheese manufacturing

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The company ECOKOM has developed and put into operation the line for production of the cheese «Adygeiskii».
Cheesemaking and buttermaking. 2011;(4):22-23
pages 22-23 views

Opyt primeneniya sovremennogo nasosnogo oborudovaniya

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Cheesemaking and buttermaking. 2011;(4):24-24
pages 24-24 views

Nanotechnological provision of the wastelesscycle of a cheese making plant

Ramanauskas R., Gal'ginaitite L.


The company «Cheese Rokishkis» is an efficiently operating cheese making complex that uses wasteless technologies. This has been achieved due to the high engineering functioning and application of the nanotechnologies.
Cheesemaking and buttermaking. 2011;(4):26-27
pages 26-27 views

Existing protectivecoatings for cheese

Snezhko A.G., Gubanova M.I., Ramanauskas R.


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
pages 28-29 views

Enzyme DSM preparations for the dairy sector

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Advantages of the enzyme preparations manufactured by the company DSM Food Specialties, the Netherlands, are characterized.
Cheesemaking and buttermaking. 2011;(4):30-30
pages 30-30 views

Investigation of the activity of the moulds enzymes systems

Sadovaya T.N.


Effects of different technological factors (relative humidity of the air, active acidity of the media, temperature) on the activity of the lipolitic enzymes systems of moulds have been studied.
Cheesemaking and buttermaking. 2011;(4):32-34
pages 32-34 views

Hard guarantees to the hard cheese

Ischakov R.N.


Advantages and elds of applications of the calcium chloride manufactured at the Chemical plant after L.Ya. Karpov are considered.
Cheesemaking and buttermaking. 2011;(4):35-35
pages 35-35 views

Reconstitution of the instant skim milk powder for cheese production

Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.


Regimes of the instant skim milk powder reconstitution that allow to increase mass share of the soluble calcium in the reconstituted mixture and to improve efficiency of the reconstitution process have been studied.
Cheesemaking and buttermaking. 2011;(4):36-37
pages 36-37 views

Up−to−date cleaning agentsfor cheese making

Khanumyan A.A.


Advantages of the cleaning and disinfecting agents of the trade mark «Calgonit» from the company «KALVATIS» that are widely used at the cheese making enterprises are discussed.
Cheesemaking and buttermaking. 2011;(4):38-38
pages 38-38 views

Cheese market in the USA.

Rybalova T.I.


Cheese market in the USA is reviewed, its structure and principle trends.
Cheesemaking and buttermaking. 2011;(4):40-43
pages 40-43 views

Before the cheese countersof Rome

Dvinskii B.M.


The author of the article tells about varieties of the Italian cheeses.
Cheesemaking and buttermaking. 2011;(4):44-45
pages 44-45 views

Equipment for butter making

Ivanov N.L.


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
pages 46-47 views

Milk proteins PROMILK for spreads

Tagieva T.G., Tarasova L.I., Panfilova M.N.


Information about results of the investigation related with possibilities to apply PROMILK proteins in the spreads manufacturing is given.
Cheesemaking and buttermaking. 2011;(4):48-49
pages 48-49 views

The holding «The Sun Product»at the International conference «FoodIngredients Industry of the XXI Century»

Cherkasova N.K.


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
pages 50-50 views

Principle factors effecting quality and keepability of the dairy butter

Topnikova E.V.


Results of the investigation of the dairy butter quality and the main factors that impact its keepability are given. Attention is also paid to the principle critical control points of the operation process, packaging and storage.
Cheesemaking and buttermaking. 2011;(4):51-54
pages 51-54 views

Development of the science about cheese making in Russia (the second part of the XX century)

Ostroumov L.A.


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
pages 55-56 views

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