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No 2 (2012)


Cheese and curds production is growing

Evangeleeva A.


Average selling and consumer prices (the source: the Russian Committee on Statistics, Ministry of Agriculture, Statistics of the Customs) are shown.
Cheesemaking and buttermaking. 2012;(2):4-5
pages 4-5 views

Draft new national standards on the methods to control butter and cheese making products

Onosovskaya N.N.


The methods used to control quality of the products of the cheese and butter making sectors are discussed in the article.
Cheesemaking and buttermaking. 2012;(2):6-7
pages 6-7 views

Russian cheese market and the Worlds Trade Organization (WTO)

Rybalova T.I.


Level of the customs duties for cheese at Russia joining the World Trade Organization is considered
Cheesemaking and buttermaking. 2012;(2):8-9
pages 8-9 views

Technological schemes of preparing milk for cheese manufacturing

Silaeva V.M., Saharov S.D.


Typical schemes for preparation of milk for cheese production are considered. Recommendations are given to young cheese makers.
Cheesemaking and buttermaking. 2012;(2):11-15
pages 11-15 views

How to get tasty and healthy cheese

Dahnovich A.A.


The author tells in detail about production processes at the Elanskii butter and cheese combine.
Cheesemaking and buttermaking. 2012;(2):16-18
pages 16-18 views

Business in Russia. The company «ЕК0К0М»

- -.
Cheesemaking and buttermaking. 2012;(2):19-19
pages 19-19 views

Cheese preferences of the Russian people

Rybalova T.I.


Consumption levels and varieties of cheeses in the Russian market are analyzed. Information is given about volumes of imported cheese. A new trend in consumption observed in the European countries - wellness is touched.
Cheesemaking and buttermaking. 2012;(2):20-22
pages 20-22 views

Application of milk protein in cheese manufacturing

- -.


Advantages of using milk protein concentrates in cheese production are discussed.
Cheesemaking and buttermaking. 2012;(2):23-23
pages 23-23 views

Technology of cheeses with cheddaring with reduced fat content

Klenikova E.V.


Production of cheeses with cheddaring with application of low fat milk results in worse organoleptic indices. The main purpose of the development is to use concentrate of the denatured whey protein and specially selected starter culture for manufacturing of the above mentioned cheeses. The technology for low fat cheeses has been worked out.
Cheesemaking and buttermaking. 2012;(2):24-25
pages 24-25 views

Process of cheddaring: formation of taste in cheeses

Mironenko I.M.


Formation of cheese taste in cheeses with cheddaring and thermo- mechanical treatment of cheese mass have been discussed in the article. Distinctive features of the cheddaring process in various types of cheeses have been characterized. Effects of the processes of milk components structure reconstruction on cheese taste formation have been shown.
Cheesemaking and buttermaking. 2012;(2):26-29
pages 26-29 views

Special features of formation of the organoleptic indices of cheese products

Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.


The article contains information about milk fat replacement with various types of replacers and impacts of the replacers on the organopleptic indices of the semi- hard cheese products during ripening and storage
Cheesemaking and buttermaking. 2012;(2):31-33
pages 31-33 views

Trans-isomers — the plague of the XXI century

Zaytseva L.V.


Negative effects of the trans-isomers of the fatty acids on a human being and necessity to use fat products with adjusted composition of the fat fraction have been considered.
Cheesemaking and buttermaking. 2012;(2):34-36
pages 34-36 views

Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing

Gubina I.V.


Advantages of producing processed cheeses with application of natural improved food fibres «Citry-Fi» based on orange cellulose are discussed.
Cheesemaking and buttermaking. 2012;(2):37-37
pages 37-37 views

Whey is becoming a principle product at cheese plants

- -.


Cheese making has appeared as a way to preserve milk. Whey and its soluble in water components were considered to be by- products. Application of existing technologies such as platform Casomatic from the company Tetra- Pak results in maximum pro tability of cheese and whey manufacturing.
Cheesemaking and buttermaking. 2012;(2):38-38
pages 38-38 views

Receiving of cheese product and whey drink by the thermo-acid coagulation method

Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.


It is offered to apply mixture of whey and vegetable and berries raw materials as a coagulating agent for receiving soft cheese. Composition of the coagulant allows produce cheese product with good organoleptic indices and simultaneously receive whey drink containing juice that does not need additional technological treatment.
Cheesemaking and buttermaking. 2012;(2):39-40
pages 39-40 views

Phytosterines — efficient prophylaxis of cardio-vascular disease and atherosclerosis

Boldyreva T.B.


High level of cholesterol is one of the principle factors of the heart disease risks. During recent 50 years numerous scientific and clinical research works have demonstrated efficiency of vegetable sterines and their esters in reducing cholesterol level in blood and prophylaxis of cardio- vascular disease. Development of milk products with vegetable additives opens new possibilities for creating functional products with healthy effects.
Cheesemaking and buttermaking. 2012;(2):41-41
pages 41-41 views

How to get rid of moulds at packing cheese in film

Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.


Measures preventing moulds growth on cheese heads packed in lm.
Cheesemaking and buttermaking. 2012;(2):42-43
pages 42-43 views

Sanitary and hygienic control at cheese production

Irkitova A.N., Ott E.F.


Principle stages of the sanitary- hygienic state control at cheese operation are shown. Most important microbiological indices and norms that are used to control sanitation at cheese manufacturing are described.
Cheesemaking and buttermaking. 2012;(2):44-45
pages 44-45 views

Measures providing milk products quality in German

Herbertz G.


The authors of the article have told about the constituents of the German quality
Cheesemaking and buttermaking. 2012;(2):47-48
pages 47-48 views

Methods for determination of the oxidative deterioration in the dairy butter and spreads

Topnikova E.V., Ivanova N.V., Kustova T.P.


Indices of the oxidative processes evaluation in the dairy butter and spreads and methods for detection of the oxidative deterioration products are considered in the article.
Cheesemaking and buttermaking. 2012;(2):49-51
pages 49-51 views

Varieties and quality of the dairy butter producers in the Central regions of the black earth zone

Semenova I.N., Gribanov A.Y., Polyanskii K.K., Rudakov O.B., Degtyarev N.M.


Varieties and quality of the dairy butter manufactured in the Central regions of the black earth zone have been analyzed.
Cheesemaking and buttermaking. 2012;(2):52-54
pages 52-54 views

European cheese market: trends and prospects of development

Raicheva E.Y.


The company «Rusmarketing» together with the Ministry of Foods of Germany organized in the frames on the international exhibition «Prodexpo» the seminar with the same title. The actual subjects such as trends of the world milk market developments and its impacts on the Russian and German markets were discussed at the event. Much attention was paid to the subject of milk products quality (see the article in this issue).
Cheesemaking and buttermaking. 2012;(2):55-56
pages 55-56 views

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