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No 4 (2012)
- Year: 2012
- Articles: 25
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6946
Articles
MOLOChNAYa PROMYShLENNOST' ALTAYSKOGO KRAYa: SOSTOYaNIE I PERSPEKTIVY RAZVITIYa
Cheesemaking and buttermaking. 2012;(4):4-9
4-9
10-11
12-13
14-15
16-16
17-17
18-18
21-21
22-23
Annual forum of cheese and butter makers in Uglich
Abstract
At the end of June the All Russian Research Institute of Cheese and Butter Making opened the doors before numerous participants of the annual event - International Week of Cheese and Butter Making. This year the event has been also joined with scienti c and practical conference « Ways to achieve quality and improve keepability of the cheese and butter making products in existing terms of production» and competition of cheese and butter quality.
Cheesemaking and buttermaking. 2012;(4):24-27
24-27
27-29
31-33
35-36
39-39
Effects of two sided pressing without tissue on the quality of the Dutch cheese
Abstract
The method of two sided pressing for improving technological process of the Dutch cheese is introduced. Cheese mass is hardening from both sides forcing out whey from the species between grains that results in the same hardening and more even distribution of moisture throughout the cheese mass. As a result microbiological and biochemical processes become more intensive and positively effect cheese quality.
Cheesemaking and buttermaking. 2012;(4):40-41
40-41
42-43
44-46
47-47
Complex technologies for whey processing from the company ALPMA
Abstract
The company ALPMA is a rst producer of the plants intended for continuous particulation of whey protein concentrate. Advantages of the product received from the whey protein concentrate with application of microparticulation are considered.
Cheesemaking and buttermaking. 2012;(4):48-49
48-49
50-50
51-51
OPTIMAL'NYY BALANS ZhIR/BELOK V SYRODELII - VAShA DOPOLNITEL'NAYa PRIBYL'!
Cheesemaking and buttermaking. 2012;(4):52-53
52-53
International scienti c and practical seminar of the company «EFCO»
Abstract
The company “EFCO" organized scienti c and practical seminar for the specialists of the dairy sector that took place on May 30th - June 1st in the town of Anapa. The event was devoted to the subjects of functional ingredients applied for spreads production and present day developments of the company in this area.
Cheesemaking and buttermaking. 2012;(4):54-58
54-58
59-60
61-64