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No 4 (2012)



Zelenina T.A.
Cheesemaking and buttermaking. 2012;(4):4-9
pages 4-9 views

New developments of the Siberian Research Institute of Cheese Making

Mayorov A.A.


Brief review of new developments of the Siberian Research Institute of Cheese Making is given in the article.
Cheesemaking and buttermaking. 2012;(4):10-11
pages 10-11 views

A new page in the chronicle of cheese making in Altai

Shchetinin M.P., Solov’eva N.I.


The first in Russia International collage of cheese making was opened in Barnaul.
Cheesemaking and buttermaking. 2012;(4):12-13
pages 12-13 views

The Barnaul’skii milk combine

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The article is devoted to the activity of the Barnaul’skii milk combine that is one of the largest milk processing operators in the Altai region.
Cheesemaking and buttermaking. 2012;(4):14-15
pages 14-15 views

Trends of the cheese making sector developments from the point of view of the «Tetra Pak» company

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The company «Tetra Pak» offers new technologies for production of high quality cheese.
Cheesemaking and buttermaking. 2012;(4):16-16
pages 16-16 views

Tasty and healthy cheese from the company «Ricon»

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The article tells about activity of the company «Ricon» - one of the leading milk processing enterprises in the Altai region.
Cheesemaking and buttermaking. 2012;(4):17-17
pages 17-17 views

Innovations of the «Altaiskaya burenka»

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This is a story about activity of the company «Altaiskaya burenka», one of the largest enterprises of the Altai region.
Cheesemaking and buttermaking. 2012;(4):18-18
pages 18-18 views

JSC «Modest» is the only enterprise in the Altai region that produces milk products for baby nutrition

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The range of the products also includes dairy butter, curds and sour cream.
Cheesemaking and buttermaking. 2012;(4):21-21
pages 21-21 views

The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region

Tsvetkov I.L., Babkina N.G.


The company «BK Giulini» («KS Vityaz») has been successfully launching its products (starter cultures, melting salts, some other ingredients and materials) in the Russian market already for 20 years.
Cheesemaking and buttermaking. 2012;(4):22-23
pages 22-23 views

Annual forum of cheese and butter makers in Uglich

Mordvinova V.A., Topnikova E.V., Semova E.G., Raicheva E.Y.


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
pages 24-27 views

Results of the competition of the cheese and butter making products

Topnikova E.V., Mordvinova V.A.


Holding of the competition of cheese and butter products quality has become already a good tradition that is planned in the frames of the Cheese and Butter Making Week in Uglich.
Cheesemaking and buttermaking. 2012;(4):27-29
pages 27-29 views

Relation of hard cheese quality with animals genotypes according to kappa-casein

Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.


Information is given about study of the cows genotypes. Correlation between hard cheese quality and genotypes of cows according to kappa-casein is considered.
Cheesemaking and buttermaking. 2012;(4):31-33
pages 31-33 views

Choosing of the equipment for cheese production with cheddarring and melting of mass

Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.


Relation between structure formation in cheeses and cheddarring rate has been studied with the purpose to choose appropriate equipment.
Cheesemaking and buttermaking. 2012;(4):35-36
pages 35-36 views

Range of the products of the company «AtlantisPak» for the dairy sector

Smirnov V.V.


The article contains information about packaging materials.
Cheesemaking and buttermaking. 2012;(4):39-39
pages 39-39 views

Effects of two sided pressing without tissue on the quality of the Dutch cheese

Manukyan S.S.


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
pages 40-41 views

Curds cheeses. Ranging of properties in view of consumers preferences

Pryanichnikova N.S., Fedotova O.B., Makeeva Ι.Α.


Complex approach to the multilevel tailoring that has been applied for new product development -enriched curds cheese is discussed.
Cheesemaking and buttermaking. 2012;(4):42-43
pages 42-43 views

Membrane processes in the dairy industry - ef cient, modern and reliable

Zolotareva M.S., Volodin D.N., Golovkina M.V., Topalov V.K., Klepker V.M., Evdokimov I.A., Anisimov G.S., Veziryan V.A.


Possibilities and advantages of applying membrane equipment at the dairy industry enterprises are considered.
Cheesemaking and buttermaking. 2012;(4):44-46
pages 44-46 views

Plants for microparticulation in the present day milk processing

Baranov S.A.


Possibilities to get microparticulates of proteins from cheese whey with the aid of the plant «ECOPORT+» presented by the group of companies «Kizellmann» have been outlined.
Cheesemaking and buttermaking. 2012;(4):47-47
pages 47-47 views

Complex technologies for whey processing from the company ALPMA

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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
pages 48-49 views

«Mozarella» - and no any problems!

Kashina E.


Technological process for manufacturing of the «Pasta Filata» types of cheese is described. Practical recommendations are given how to avoid defects and to produce high quality product.
Cheesemaking and buttermaking. 2012;(4):50-50
pages 50-50 views

Natural antioxidant rosemary extract

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Advantages of using natural antioxidant - rosemary extract in the dairy sector are substantiated.
Cheesemaking and buttermaking. 2012;(4):51-51
pages 51-51 views


Kudishkina Y.
Cheesemaking and buttermaking. 2012;(4):52-53
pages 52-53 views

International scienti c and practical seminar of the company «EFCO»

Raicheva E.Y.


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
pages 54-58 views

Functional supplements for spreads manufacturing

Dorozhkina T.


Advantages of spreads enriched with functional ingredients are discussed.
Cheesemaking and buttermaking. 2012;(4):59-60
pages 59-60 views

Role of the fat phase and plasma in formation of spreads quality

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


Comparing physical and chemical indices of some milk fat replacers and milk fat, fatty acids composition of spreads, recommended emulsi ers, impacts of spreads composition on quality characteristics are given in the article.
Cheesemaking and buttermaking. 2012;(4):61-64
pages 61-64 views

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