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No 3 (2012)

Year: 2012
Articles: 24
URL: https://journals.eco-vector.com/2073-4018/issue/view/6943

Articles

Russian cheese and curds production in 2011

Goroshenko L.G.

Abstract

Analysis of Russian cheese and curds manufacturing is made on the basis of the Federal Statistics Service data.

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Cheesemaking and buttermaking. 2012;(3):4-6

4-6

(Rus)

(JATS XML)

International Cheese Saloon

Raicheva E.Y.

Abstract

The forth International Cheese Saloon took place in the frames of the 10th exhibition «Meat and Dairy Industries - 2012».

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Cheesemaking and buttermaking. 2012;(3):7-9

7-9

(Rus)

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Problems of the Russian cheese making. Maintenance of traditions and development of national brands

Sviridenko Y.Y., Mordvinova V.A.

Abstract

Problems of the Russian cheese making sector and production of high quality traditional types of cheeses are discussed in the article.

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Cheesemaking and buttermaking. 2012;(3):10-12

10-12

(Rus)

(JATS XML)

Packaged cheese - it is actual!

Petrova M.

Abstract

Advantages of packaged cheeses and ways of their promotion are discussed in the article.

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Cheesemaking and buttermaking. 2012;(3):14-15

14-15

(Rus)

(JATS XML)

Comparing evaluation of ways to package cheese

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

Abstract

Methods used to package cheeses in various packaging materials applied in our country are compared and discussed. Methods of cheese packaging in modi ed atmosphere are considered to be promising ones.

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Cheesemaking and buttermaking. 2012;(3):17-18

17-18

(Rus)

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Innovations in spite of trends

Altuhov V.D.

Abstract

A new innovative product of the butter and cheese plant «Porhovskii» - cheese sausages in the package «iPeel» of the company Atlantis-Pak is presented in the article.

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Cheesemaking and buttermaking. 2012;(3):20-21

20-21

(Rus)

(JATS XML)

International conference in Paris: the present and the future of cheese making

Raicheva E.Y.

Abstract

On March 21-22 the company «Sealed air Cryovac» organize the conference «Cheese Making 360°». The event took place in the Pakforum - a constantly working exhibition center of the company in Paris.

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Cheesemaking and buttermaking. 2012;(3):22-25

22-25

(Rus)

(JATS XML)

Preparations «Biopag» - present day solution for complex disinfection

- -.

Cheesemaking and buttermaking. 2012;(3):26-26

26-26

(Rus)

(JATS XML)

Highest standards of hygiene: milk products packaging in the thermoforming machines Multivac

Lebedeva A.

Abstract

The model Multivac R 245 is a machine for receiving thermoformed package with regulated characteristics. Due to the open control system IPC the machine is compatible with all the types of modules (feeding, discharging, monitoring, measuring, weighing, labeling or cutting) and is easily integrated with completely automated production lines. The machine operates with a wide range of packages sizes and materials as well as types of package starting from vacuum and up to the package with protective gas medium manufactured from rigid and exible lms.

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Cheesemaking and buttermaking. 2012;(3):27-27

27-27

(Rus)

(JATS XML)

Cheese - reply to many questions. Ef cient, resources saving and exible cheese production

Tim High -.

Abstract

The author of the article tells how cheese products and cheese manufacturing satisfy consumer demand in relation to price- quality ratio, health protection, food products safety and lower negative impacts on environment and how they allow milk products manufactures to achieve success.

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Cheesemaking and buttermaking. 2012;(3):28-29

28-29

(Rus)

(JATS XML)

The company «KvartsMet» offers for the dairy industry

- -.

Abstract

Вашему вниманию предлагается комплект оборудования производства ООО «КварцМет» для выработки самопрессующихся сыров, обладающих высокими потребительскими свойствами, типа «Ламбер», «Ольтермани» и «Ново-Российский», формуемых наливом или насыпью.

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Cheesemaking and buttermaking. 2012;(3):31-31

31-31

(Rus)

(JATS XML)

Will the new law about labeling help a consumer?

Larichev O.V., Boiko E.V., Kulemza S.M.

Abstract

Situation existing in labeling of milk clotting enzymes preparations applied in cheese and curds manufacturing is considered.

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Cheesemaking and buttermaking. 2012;(3):32-33

32-33

(Rus)

(JATS XML)

Special features of preparing milk for rennet coagulation

Mironenko I.M.

Abstract

Processes of biotransformation of milk components on the stage of milk preparation for rennet coagulating are discussed in the article. Special attention is paid to alteration of the salts and proteins composition of milk and its effects on rennet coagulum characteristics. It is shown that from the prehistory of the processes occurring in milk before cheese manufacturing indices of rennet coagulation stage and as a result quality and yield of nished product depend.

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Cheesemaking and buttermaking. 2012;(3):35-39

35-39

(Rus)

(JATS XML)

The role of stevia in improving cheese suitability of milk

Savina I.P., Semenov S.N., Ponomarev A.N., Polyanskii K.K.

Abstract

Items related with effects of stevia as a feed supplement on biochemical and microbiological indices of raw milk that characterize its cheese suitability.

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Cheesemaking and buttermaking. 2012;(3):40-41

40-41

(Rus)

(JATS XML)

Technological properties of the milk received from the cows of the Samarskii type

Grashin V.A., Grashin A.A.

Abstract

Technological characteristics of the milk produced by the cows of the Samarskii type have been studied depending on the kappa-casein genotypes.

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Cheesemaking and buttermaking. 2012;(3):42-42

42-42

(Rus)

(JATS XML)

Prospects of using nanomaterials in the manufacturing of cheese products

Smykov I.T.

Abstract

Specialized computer program for calculating possible danger of nanomaterials for living organisms is discussed.

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Cheesemaking and buttermaking. 2012;(3):43-45

43-45

(Rus)

(JATS XML)

Cheese «Kostromckoi»

Ahmetova A.

Cheesemaking and buttermaking. 2012;(3):45-45

45-45

(Rus)

(JATS XML)

To the item of applying calcium chloride in cheese making

Mordvinova V.A., Delitskaya I.N., Tetereva I.N.

Abstract

Impacts of minerals composition of raw milk on the process of enzyme coagulation, characteristics of coagulum and ways used to add calcium chloride in milk mixture are discussed in the article.

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Cheesemaking and buttermaking. 2012;(3):47-48

47-48

(Rus)

(JATS XML)

Functional food fiber «CitriFi» in the low fat spreads

Gubina I.V.

Abstract

Advantages of applying food fibres «Citri-Fi» of the company «Georgia» in the production of spreads are outlined.

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Cheesemaking and buttermaking. 2012;(3):49-49

49-49

(Rus)

(JATS XML)

Effects of drying on cheese microstructure

Ostroumov L.A., Ermolaev V.A., Chesnokov N.S.

Abstract

Effects of drying on the microstructure of the cheese «Ozernyi» were studied. It was noted that the modern way to study food products structure is considered to be the scanning electron microscopy. The cheese microstructure photos before and after drying have been shown. Fat globes sizes, sizes and thickness of capillaries walls have been determined. It was found that after drying fat globes agglomerate and give larger formations.

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Cheesemaking and buttermaking. 2012;(3):50-51

50-51

(Rus)

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Structure formation in cheeses with cheddaring and melting of cheese mass

Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B., Lepilkina O.V., Dykalo N.Y.

Abstract

Structure formation in cheeses with cheddaring and melting of cheese mass has been studied. Rheological characteristics of layered cheese mass have also been considered.

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Cheesemaking and buttermaking. 2012;(3):52-53

52-53